Handle the Heat

Pan-Roasted Chicken with Mushrooms and Rosemary

2009-07-12T10:31:00.001-07:00

Making meals for one or two people is paradoxically difficult, it would seem that the less people you have to cook for, the easier cooking should be, but in most cases it isn't. Condensing a recipe that is meant to serve 4 or 6 people down to 1 or 2 people is not easy, and involves a lot of math (ew). How do you half a recipe that calls for 3 eggs? So whenever I find recipes that serve one or two people, I practically jump for joy.

I recently planted a mini windowsill herb garden (!) that contains: rosemary, basil, oregano, and sage. So far nothing has died! Rosemary is one of my favorite herbs and I had 3 chicken breasts waiting to be thawed and eaten in my freezer. I decided to search my recipe books and the internet for a simple rosemary chicken meal that I could make for myself. Somehow, I actually found a rosemary chicken recipe that serves one! Thank you Tyler Florence :)

On my mission to find recipes that serve less people, I stumbled upon a preview magazine at Target by America's Test Kitchen and Cook's Illustrated titled Cooking for Two 2009: The Year's Best Recipes Cut Down to Size. This preview (you can order the hardcover recipe book which is 312 pages long here) is 64 pages long and features 63 recipes like Chicken with Couscous and Spinach, Chicken Kiev, Grilled Chicken Fajitas, Pan-Roasted Chicken and Vegetables, Beef Wellington with Madeira Sauce, Lighter Meat Loaf, Baked Manicotti, Lasagna, Pan-Fried Crab Cakes, Seafood Risotto, Ricotta Gnocchi, Potato Gratin, and New York-Style Cheesecake that all serve 2 people. I was so excited when I saw this, I immediately put it in my shopping cart. Not only does this magazine feature recipes made for 2, it features amazing recipes that would be extrememly hard to cut down to size by myself. Several of my next posts will probably feature recipes from this magazine!

Anyways, onto the Pan-Roasted Chicken that I found courtesy of foodnetwork.com before I bought the Cooking for Two magazine! I only had boneless, skinless chicken breasts on hand so that is what I used instead of boneless chicken breast with skin and wing attached. I was a little worried it would be dry and flavorless, but it definitely wasn't! Not to mention, boness skinless chicken breasts are healthier. The chicken ended up be tender and perfectly cooked. The shallots were softened and very sweet and the mushrooms were tender and substantial. The rosemary added a perfect pine-y flavor that complemented the sweetness of the shallots. I used chicken broth instead of water for the sauce to add more flavor. My sauce was not very thick but it added a brightness and freshness to the dish. This recipe was quick and easy and left hardly any dishes to be cleaned. I will definitely be making this chicken again!

Pan Roasted Chicken with Mushrooms and Rosemary

1 (6-ounce) boneless chicken breast with wing attached, with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms, halved
2 shallots, halved
2 sprigs fresh rosemary
1/4 cup water (I used chicken stock)
1/2 lemon, juiced

Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

Stuffed Turkey Burgers

2009-08-13T21:10:00.000-07:00

This week's pick for Craving Ellie in my Belly was Stuffed Turkey Burgers, chosen by Peggy of Pantry Revisited. I was pretty excited to make these as I have never made stuffed burgers or any type of burger that was healthy before.

The burgers turned out just okay, a lot better than they look in the photo though! These burgers were not very photogenic. I don't know if they weren't better because I didn't use a grill (I don't have one, I used a grill pan) or maybe I didn't season them well enough (although I did season the meat before I formed the patties so they'd be seasoned inside and out) but the burgers just didn't have that wow factor. They definitely needed more cheese, the amount called for didn't seem like enough. However, I will admit that forming these patties was kind of messy for me and mozzarella did end up in a lot of places besides inside the patties.

Either way, I served them to my mom and brother and they still enjoyed them. I'm sure after a few tweaks and learning some better and neater patty forming skills, this recipe would be a lot tastier. The nice thing is, though, that this recipe is cheap, quick, easy, and adaptable.

Note: I used Sara Lee Whole Wheat Buns with these which I later realized was a mistake: the third ingredient is High Fructose Corn Syrup! Third! Gross. I've realized that pretty much all Sara Lee bread products has high fructose corn syrup.

Stuffed Turkey Burgers
From The Food You Crave by Ellie Krieger

1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Chicken Parmesan

2009-05-11T17:00:00.001-07:00

Hey everyone :) For Mother's Day I offered to make dinner, which was an idea my mom loved. I thought it would be less stressful and less expensive then finding a restaurant that wasn't filled to capacity with families celebrating Mother's Day. It did turn out to be less stressful and expensive, for everyone but me! I accidentally bought chicken tender breasts instead of chicken cutlets. Everything still worked out fine, but instead of big thin pieces of chicken, I had miniature ones.

I made Chicken Parmesan (at my Mom's request of either Lasagna or a chicken dish) with pasta, a salad, and Tiramisu for dessert. Everything turned out tasty! In fact, we're having leftovers tonight. I used Giada de Laurentiis' recipe (surprise, surprise) for a lightened version of Chicken Parmesan. The chicken in this recipe isn't coated with eggs and a pile of breadcrumbs, then fried. Its stands up to the traditional (and unhealthy) version, but definitely can't top it.

Note: I definitely used more cheese then the recipe called for! Also, I don't have an ovenproof skillet (someone feeling generous?) so I transferred everything to a glass baking dish. I didn't dot the tops of the cutlets with unsalted butter either, simply because I didn't have any unsalted butter.

Chicken Parmesan
From Everyday Italian by Giada de Laurentiis

1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 oz each)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup Marinara Sauce (recipe follows)
1/4 cup shredded mozzarella cheese
8 teaspoons freshly grated Parmesan cheese
1 tablespoon unsalted butter, cut into pieces

Preheat the oven to 500 degrees. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with salt and pepper. Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes.

Marinara Sauce
Makes about 2 quarts (8 cups); 1 quart will serve 4 over pasta
Lasts 1 week refrigerated, 3 months frozen

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 oz) cans crushed tomatoes
2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Chicken Picatta

2009-04-27T18:23:00.000-07:00

Tonight for dinner I made Chicken Picatta, another lovely recipe from Mrs. Giada de Laurentiis. Can you tell that I love her? Anyways, the chicken was simple to make and came out very flavorful, especially for the lack of ingredients! I'm not very good a handling raw chicken and cutting it (butterflying, etc). Does anyone have any tips with that? I know what I'm suppose to do but I just can never cut it evenly! Grr...

Chicken Picatta
From Every Italian by Giada de Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Balsamic Chicken with Baby Spinach and Couscous

2009-10-21T14:55:00.000-07:00

A delicious yet healthy, easy, and inexpensive weeknight recipe. Nearly everyone, even cooking fans, don't always have the time, money, or room in their jeans to indulge in dining out or creating high caloric dishes like lasagna every night of the week. Because of this, 100,000 people search the keyword "chicken recipes" in Google every month, 12,000 people search "easy chicken recipes", and 6,600 people search "healthy chicken recipes". Chicken is relatively cheap, healthy, easily accessible, and versatile.

If this is the case, why aren't there more yummy chicken recipes available that fit this desired mold!? On my quest to find easy, delicious, healthy chicken recipes, one of the first places I turned was to Ellie Kreiger's The Food You Crave. Ellie always managers to create recipes that are simple and healthy (she also has a new cookbook being released tomorrow whose title, So Easy: Luscious, Healthy Recipes for Every Meal of the Week, couldn't fit my search for recipes better!). So when I stumbled across Balsamic Chicken with Baby Spinach and Couscous and read the recipe introduction, I knew I had found a perfect weeknight chicken recipe.

The introduction reads, "As a busy mom who is really cranky when she's hungry, I need delicious rush-hour meals I can get on the table fast. This is one of my absolute favorite. The chicken breast is smothered in a balsamic-laced tomato sauce served over garlicky spinach nestled on a bed of warm fluffy couscous. All that and it only takes 15 minutes to make."

Ellie sold me on this recipe (and I'm not even a mother)! I scaled this recipe down to serve one person when I made it which was actually pretty easy. A little bit of botched mental math and pure estimations still produced a great dinner. Not only does it taste great (reading Ellie's description creates a little bit of mouth watering) but it also presents great with the color of the tomatoes and the spinach contrasting beautifully. This dish also provides whole grains, lean protein, and a good source of veggie vitamins. Who could ask for more?

On an unrelated side note (sorry, Ellie! I have to stop talking about you at some point...), who is excited for Halloween in 10 days? I haven't gotten a costume or my work schedule so I don't know if I'll be participating but I'd love to know what you all are doing! Anyone have any awesome costumes? Will you be making even more awesome goodies?

Balsamic Chicken with Baby Spinach and Couscous
Serves 4

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Indian Chicken Curry

2010-02-05T13:15:00.000-08:00

My first memories of Indian food were when I was young and my parents would meet up during their lunch breaks from work at an Indian restaurant that served a lunch buffet. Most of the time I would be in school but occasionally if I had a half-day or during a school break they would bring me along. The first time I tasted Indian food I was too young to really appreciate the depth of spices and flavors so unlike anything I had ever tasted before. I can remember thinking that Indian people must find American food so boring and bland. Most of the food was too spicy for me but I loved loved loved the garlic naan bread. Every year that has passed since that first taste of curry, cumin, and garam masala I've grown to enjoy the unique and complex flavors that symbolizes Indian cuisine. And it makes me think that it really is a shame that Indian cuisine isn't more popular here in the U.S., especially Arizona.

Although I'm a fan of Indian food, this was my first attempt at cooking it myself. I hadn't tried sooner because I tend to think of eating Indian as a kind of special occasion (although Trader Joe's does have some fabulous Indian options in the freezer section) and also the thought of all those different spices and methods seemed daunting. When I saw this recipe for Indian Chicken Curry on Cooking for Seven I was surprised by how easy it seemed. Erica doubled the recipe which I actually found useful since I wanted to freeze some of the curry for those nights I work late and am too tired to cook.

Recipe rundown:
Taste: It wasn't what I was expecting, probably because of the coconut. For that reason I think I might test some more curry recipes to see if I can find something I like better.
Texture: Creamy, tender, and the rice adds a nice bite.
Ease: There's quite a few ingredients but only a handful of steps.
Appearance: Curry just isn't very cute.
Expense: For me this dish ended up being expensive because I had to purchase nearly all the spices since I didn't have any. Other than that it is affordable.
Pros: There was plenty leftover to freeze for later use.
Cons: The curry turned my wooden spoon yellow! Next time I'm using a silicone spoon.
Would I make this again? Maybe, I've got a whole slew of recipes to try now that I've finally braved Indian cuisine.

Indian Chicken Curry with Jeera (cumin rice)

From Cooking for Seven and All Recipes

1/4 cup and 2 tablespoons olive oil
2 small onions, chopped
4 cloves garlic, minced
1/4 cup and 2 tablespoons curry powder
2 teaspoons ground cinnamon (I prefer to leave out the cinnamon)
2 teaspoons paprika
2 bay leaves
1 teaspoon grated fresh ginger root
1 teaspoon sweetener of choice (I like maple syrup)
salt to taste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons tomato paste
2 cups plain yogurt
1-1/2 cups coconut milk
1 lemon, juiced
1 teaspoon cayenne pepper

1) Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

2) Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

Jeera (Cumin Rice)

Also from All Recipes

1/4 cup vegetable oil
1 teaspoon cumin seeds
2 cups dry jasmine rice
3-1/2 cups water
salt to taste

1) Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.

2) Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

Quinoa Stir-Fry with Vegetables & Chicken

2010-03-05T10:32:00.000-08:00

While I do enjoy an indulgent treat every once in a while, I try to outweigh those indulgences with wholesome, healthy, fresh meals. I know it might not come across that way on my blog, but I don't post about everything I eat, especially since the things that are often most indulgent photograph the best! However, I'm making it my goal to post something healthy with every indulgent post.

So without further adieu, I present a meal in contrast to my last buttery puff pastry of a post: Quinoa Stir-Fry with Vegetables and Chicken. This meal has it all, quinoa (pronounced "keen-wah") which provides not only fiber but iron, chicken breast for lean protein, and tons of fresh vegetables in multiple colors for varying vitamins and antioxidants. If you're interested in the specific nutritional values, they are on Self's website. However, I try not to live and eat paying attention to the nutritional details down to the last calorie. That's no fun. If something is fresh and came from the earth, not a processing plant, then I know it will be good for my body. If you're interested in this method of thinking about eating, I'd suggest, no urge you to read Michael Pollan's In Defense of Food.

To make this wholesome dish even better, it tastes delicious. And I don't get bored with it after a few bites like with some other healthy meals.

Taste: Mouthwatering! Perfect combination of Asian inspired flavors.
Texture: I love the texture of quinoa, especially combined with the crispness of the veggies and the tenderness of the cubes of chicken.
Ease: There is a lot of prep work involved: chopping all the vegetables, grilling the chicken breast, and cooking the quinoa before you can even start to make this dish. However, all those steps are simple.
Appearance: Anything that has an array of colors is attractive to me.
Expense: Quinoa can be expensive, especially packaged in a regular grocery store. But if you head over to your local Whole Foods or the equivalent and purchase the Quinoa in bulk its half the price. Vegetables can get expensive too, but I think of it as an investment in my body's health.
Pros: This can be made on the weekend and eaten for lunch during the week (you could double the recipe) because it keeps well in the fridge.
Cons: I can't think of one.
Would I make this again? Most definitely.

Quinoa Stir-Fry with Vegetables and Chicken
From Self Magazine February 2010

Serves 4

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 oz grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute.
Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
Divide stir-fry among 4 bowls; serve warm.

Garlic Roast Chicken

2010-03-29T12:34:00.000-07:00

Roast chicken with root vegetables is one of the most perfect meals I can think of. Its simple, rustic, fairly healthy, and mouthwatering. It might be one of my favorite meals of all time, actually. What I love most about it is that you can interchange ingredients for completely different flavors. As long as you have a good base recipe you can use whatever you want or have to enhance the flavors and make it a complete meal. This recipe for garlic roast chicken is one of those variations, but still perfectly simple.

Eat this roast chicken & vegetables with a few pieces of buttered crusty bread and chocolate chip cookies or brownies with a glass of milk for dessert. I can't imagine a more perfectly simple, homey meal.

Recipe Rundown
Taste: The pungent garlic flavor is cut by the lemon halves resulting in a subtle yet delicious taste. Roasting really brings out of the flavors in this dish, especially of the vegetables.
Texture: Is there anything better than perfectly crisped skin covering juicy, tender meat? Or caramelized root vegetables that are crunchy on the outside and soft on the inside?
Ease: For me the most difficult part was carving the bird since I don't have much experience carving any meat. Other than that, I would say that while this recipe isn't as easy as picking up a whole chicken from the grocery store, it is definitely doable.
Appearance: The bird surrounded by vegetables would look impressive on a platter (unfortunately I don't have one!).
Expense: This all depends on the cost of the chicken. I would look out for sales and know that the best chicken (organic, cage free, local, etc) is going to cost more.
Pros: I had enough meat leftover after my boyfriend and I ate this for dinner to make sandwiches the next day.
Cons: Dealing with raw chicken, especially gizzards, is never quite fun. Also, the chicken does need to roast for a long time (but its worth it).
Would I make this again? Yes, or at least a variation of it!

*Note: I doubled the amount of vegetables based off the recommendations of Food Network reviews on this recipe. I'm glad I did.

Garlic Roast Chicken
From Ina Garten

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 (1)* large Spanish onion, thickly sliced
4 (8)* carrots cut diagonally into 2-inch chunks
2 (4)* large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Healthy Chicken-Zucchini Alfredo

2010-09-07T15:11:00.000-07:00

I write this post as I'm eying the digital clock at the upper corner of my computer screen. Not since kindergarten have I started classes after 11 a.m. and let me tell you, it feels weird. The culinary arts program I attend only offers night-time classes and the concept is still bizarre to me. I bolt out of bed every morning ready to start the day when I have to remind myself I still have over nine hours till class starts.

I usually work nights during the week at my part-time job, so my days have become spare. I've started to get used to this new schedule, though, especially when I realized it opened up a glorious amount of time for cooking and taking photos during when the sun is flooding through my windows (yay!). This Chicken-Zucchini Alfredo was a by-product of my newly discovered day-time freedom when I went through all of my old cooking magazines and organized my favorite recipes into a binder. This gem made it into that binder and now onto your screen where I hope you'll save it to your list of favorite recipes. I usually don't go for "low-fat" anything but sometimes you want to feel like you're indulging without also feeling the side effects (for example: "Since when do these jeans not fit...?"). I wouldn't trust anyone else to nail a "low-fat" recipe except for Ellie Krieger, who wrote this one in March's issue of Food Network Magazine. Its healthy, easy, and utilizes the perfect compromise of pantry ingredients and fresh ingredients.

How do you pass the time when you manage to snag a spare day?

Recipe Rundown
Taste: Looking at the low-fat and otherwise inconspicuous ingredients made me wonder if this dish would have any flavor. Turns out I had no need to worry as this dish, while simple, was tasty. Sometimes the best meals are the simplest ones where every single ingredient is registered by your taste buds, like a speck of pepper or parsley.
Texture: The thick and silky sauce coats your tongue while you sink your teeth into the firm pasta and tear apart the tender chicken and soft zucchini. This is the best textured low-fat Alfredo sauce I've tasted.

Ease: This recipe does make a bit of a mess in the kitchen with multiple pots, pans, bowls, and utensils but there is nothing complicated about making it.
Appearance: The half-moon shaped green zucchini really pop out among the otherwise bland colored long pieces of chicken and fettuccine.
Pros: No guilt inducing, simple ingredients makes this dish a summer staple.
Cons: None, really.
Would I make this again? Summer staple!

Chicken-Zucchini Alfredo
From Food Network Magazine March 2010

kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-oz thin skinless, boneless chicken breasts
freshly ground pepper
12 oz whole-wheat fettuccine
1 tablespoon flour
1 cup cold low-fat milk (I used 2% because that's what I had)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan chese
1/4 cup chopped fresh parsley

1. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add half the garlic and cook 30 seconds, being careful not to burn. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
2. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2-3 minutes per side. Transfer to a plate.
3. Cook the pasta in the boiling water as package directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
4. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring; 2 minutes. Add the evaporated milk, 1/2 teaspoon salt, and the cheese; stir to melt, 1 minute.
5. Cut the chicken into strips. Toss with the pasta, sauce, zucchini, and parsley, adding the reserved pasta water to loosen if necessary.

Cookies & Cream Cheesecake Cupcakes

2010-02-16T15:24:00.000-08:00

Until making these cookies and cream cheesecake cupcakes, with an Oreo on bottom, I hadn't eaten an Oreo since I was a kid. This recipe not only brought back chocolatey childhood memories but also reminded me of how much I like Oreos. I didn't think I liked them that much now that my palate has, ahem, matured, but I was wrong. Very wrong. And I also realized that it is very dangerous to not only make these cupcakes but to have a package of Oreos in the pantry. As I write this post the cupcakes have been long eaten and gone which is making me very sad. Looks like I'm off to the store to buy some Oreos...

Recipe rundown:
Taste: The combination of cookies and cream is a near perfect pair.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Ease: Easy!
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.

Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Linguine with Shrimp and Lemon Oil

2009-06-22T16:47:00.000-07:00

For last week's Craving Ellie in my Belly, the meal was Jambalaya with Shrimp and Ham. I went to the grocery store with shopping list in hand, ready to tackle this meal. Unfortunately shrimp was outrageously expensive for some reason (I guess that's what happens when you don't live near a coast) so I couldn't make it. But this week, frozen shrimp was on sale! Yay!

I decided to make an old favorite (well, since I received this cookbook as a present for Christmas) from Giada's Kitchen, Linguine with Shrimp and Lemon Oil. Now I have to say, I don't quite love this cookbook as much as Everyday Italian, but this particular recipe is a gem. Its simple and quick, and aside from the shrimp it is relatively inexpensive. Its light, lemony, and refreshing which is practically the requirement for summer-time meals.

This dish tastes a lot more luxurious than it really is. I love when something can be relatively healthy and delicious at the same time. It is really hard to mess this dish up, too. I've made it several times where I've forgotten to reserve pasta water and its still come out just fine. Try not to forget it though, it definitely perfects the texture.

Linguine with Shrimp & Lemon Oil
From Giada's Kitchen
Lemon oil:

1/2 cup extra-virgin olive oil
1 lemon, zested

Pasta:

1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
1 pound shrimp, fresh or thawed frozen, peeled and deveined
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly groun black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. (I always forget to do this!!)

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Pumpkin Pie Muffins

2009-10-30T11:21:00.000-07:00

Another muffin post? Another Ellie Krieger post? I promise I'll get out of this habit of redundancy, I do have some posts coming up that feature different recipes, and some exciting news! This post is a day late, sorry Craving Ellie in My Belly members. I was unusually busy yesterday and didn't have time to post. However, I was super excited when I saw this recipe, chosen by Oddball Oven Mitt, was up for the week of Halloween.

Time for another Ellie Krieger recipe analysis. This muffin recipe has somewhat of a large list of ingredients that might be hard to find for some people. I noticed a few Craving Ellie members and some people who reviewed the recipe on FoodNetwork.com made some ingredient swaps. Applesauce or yogurt for the canola oil, maple syrup for the molasses (I think I might try that if I ever make this recipe again), doubling the spices, adding chocolate chips (might try that too), or adding pecans or walnuts. I made the recipe as written except for the pumpkin seeds, I couldn't find any at the 2 of my local grocery stores I tried (weird, right?).

My verdict on the muffins? They were good, but not amazing. They were more 'spicy' than sweet, which makes them nice for breakfast or a snack. I used a generous hand when measuring the spices since some reviewers complained that the muffins were too bland and would double the spices next time. I definitely think I missed out on a necessary texture component by excluding the pumpkin seeds, these muffins needed a little crunch. They were very moist in texture though, which is hard to achieve when making a healthy recipe so props to Ellie. If I make them again I would swap the molasses for maple syrup and perhaps make a pecan-brown sugar topping and bake them in muffin liners so they look cuter (yes, cuteness should be a factor!).

Pumpkin Pie Muffins

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Chocolate Chip & Chunk Cookies

2010-08-27T16:34:00.000-07:00

Quite a while ago I posted Alton Brown's recipe for "The Chewy" Chocolate Chip Cookie. I was very much satisfied with the recipe and it ended my quest for the perfect chocolate chip cookie that had been in progress since before I started this blog. Since then I've moved on to other types of cookies and have all about forgotten my search. Then I saw a recipe for cookies on Food Gawker that led me to Babble's Family Kitchen blog which is updated by several lovely food bloggers and has become a recent favorite of mine. Brooke, who posted the recipe, made a pretty wild claim, "This is the recipe to end all recipe hunting." When someone makes a claim like that, I have to verify if it's true. So I went out to the store and bought the entire one pound of chocolate the recipe calls for and got to baking. The results can be read mostly below in my Recipe Rundown but I have realized that these quests for the "perfect" version of a well-known food are futile because in reality, there is no perfect recipe. My tastes and preferences are constantly changing, along with everyone else's. What is nearly perfect to one person might be repulsive to the next. Luckily though, that one pound of chocolate didn't go to waste because these cookies were quite close to perfection. The only thing I didn't love was how flat these cookies ended up being. I like my chocolate chip cookies to have chewy thickness to sink my teeth into. Even with that small gripe, these cookies are the current favorite in my house.

Recipe Rundown
Taste: These cookies have a warm, balanced sweetness thanks to the granulated and brown sugar combination. The whole-wheat flavor adds a slight nuttiness without having to add any actual nuts which is perfect (I enjoy my desserts sans-nuts). The cookies also have a subtle chocolate flavor all over thanks to the finely chopped pieces but every other bite a gooey chunk of chocolate coats your tongue with luscious confection.
Texture: These cookies are more flat in shape than I was expecting but still manage to possess enough of that crisp at the edges while soft in the middle textural perfection.

Ease: The recipe itself is very simple, especially if you have a stand mixer. My only issue is that the dough requires chilling time so it has to be made ahead. I've frozen half of my dough which would make baking these cookies very easy the next time I make them.
Appearance: Cookies will always look deliciously innocent.
Pros: While this dish uses a whole lotta butter, sugar, and chocolate, it utilizes whole wheat flour which is at least a small health victory (right!?). Also, depending on the size of your family, I was able to freeze 3/4 of the dough for later and still end up with a dozen cookies for now.
Cons: I'm not a big fan of chopping chocolate with a blender or food processor because I think it dulls the blades and also heats the chocolate. After a few pulses in my food processor, I finished off the rest of the chocolate pieces by hand with a knife. I think this gave the cookies the perfect balance of finely chopped chocolate and chocolate chunks.
Would I make this again? I actually froze some of the dough from my first batch so I will inevitably be baking these up again!

Chocolate Chip & Chunk Cookies
From Brooke at Babble

1/2 pound butter, slightly softened
3/4 cup granulated sugar
1 1/2 cup brown sugar
2 large eggs
1 1/2 cup flour
1 1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon pure vanilla extract
1 pound high quality chocolate chunks, chopped well in a blender or by hand with a knife, or a mixture of both methods (see above)

1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream together butter, sugars, and eggs until very light and fluffy.
2. Add dry ingredients; flours, salt, soda, baking powder and vanilla, and beat just until well-incorporated. Fold in chocolate chunks.
3. Refrigerate for 2-24 hours before baking. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silpat. Roll into tablespoon-sized balls (I like to use a spring-loaded ice cream scoop).
4. Bake in an oven for 8-10 minutes, or until the edges of the cookies are slightly browned. Remove from oven and let cool slightly on cooling racks.

Nutella Cupcakes

2010-08-03T12:09:00.000-07:00

After watching Jamie from My Baking Addiction's lovely video tutorial on cupcake decorating I was inspired to make some cute cupcakes. There are endless flavor combinations when it comes to cupcakes and I think that's why they have become such a pop-culture food phenomenon over the past few years. So what do you get when you combine cupcakes + nutella? A sugary, chocolaty, finger-licking marriage of flavor. Add adorable cupcake liners and decorating tips and this is one cute pair. These are perfect for birthdays and baby/bridal showers. Or when you realize that you don't have to sneak spoonfuls of nutella straight from the jar to get your fix! Oh how I love nutella recipes.

Recipe Rundown
Taste: I liked this recipe because the nutella flavor was the star. And what's tastier than nutella? I think if the cake base was chocolate the flavors would compete and the cupcakes would have fallen flat. Also, I greatly reduced the amount of sugar in the frosting as nutella is sweet enough.
Texture: The cake base was soft and light while the frosting was creamy and smooth.

Ease: Not too complicated however this recipe does dirty quite a few dishes but what cupcake recipe doesn't? Great for special occasions.
Appearance: What dessert is cuter than a cupcake? Especially if you use a pretty decorating tip.
Cons: So much butter and sugar! Not an everyday treat.
Pros: Super delicious and crowd pleasing. The cupcakes will keep in the fridge for a few days (should be brought to room temperature before eating).
Would I make this again? Yes.

Nutella Cupcakes
Adapted from Koko Cooks who adapted from Dorie Greenspan

2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
1 ¼ sticks (10 Tbs) butter, softened
1 cup sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
¾ c whole milk (I used 2%)

Preheat oven to 350 degrees. Line 18 muffin cups with liners. Sift together the cake flour, baking powder, baking soda, and salt.

In a stand mixer (or with a hand mixer), beat the butter until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.

With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated.

Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

Nutella Frosting

¾ c butter, softened
1/2 cup Nutella
1 tsp vanilla
1 Tbs milk
1 cup powdered sugar

Beat butter and nutella together in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer until combined. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated. Increase speed to medium-high and beat until frosting is smooth and stable.

Almond-Butter Snickerdoodles

2010-08-12T22:46:00.000-07:00

Is there anything better than the warm aroma of cinnamon wafting through the air, especially when it means something scrumptious is about to be pulled out of the oven? Just knowing that there are cookies baking is comforting but the scent of cinnamon is particularly satisfying. It's no wonder realtors bake cookies before an open house. Unlike traditional snickerdoodle recipes, this one uses less fattening ingredients and whole wheat flours. Not to mention the numerous health benefits cinnamon possesses: anti clotting, anti microbial, blood sugar control, fiber, and ancient warming qualities according to WH Foods. Also, for all the men reading this, the scent of cinnamon may be linked to "increased penile blood flow" (Don't worry, this link isn't spam. Promise.)

But really, who cares about all of that? Because cinnamon tastes wonderful and the word snickerdoodle is fun to say. All those health touts are all just convenient excuses to bake this mouth-watering snickerdoodle recipe.

Recipe Rundown
Taste: Warm and sweet with a complex flavor profile thanks to the tangy-ness of the cream cheese and lemon, which also adds a delightful freshness. While the almond flavor isn't dominant, it definitely adds a warm nuttiness alongside the cinnamon.
Texture: These cookies are slightly crisp around the edges but chewy in the middle.

Ease: The recipe is easy to follow although it does dirty multiple dishes.
Appearance: These cookies have a winsome crinkled appearance due to the cinnamon sugar coating.
Pros: Easy to make, whole wheat, lower in fat. You don't have to use almond butter, you can use other nut butters like peanut.
Cons: None.
Would I make this again? I've already used this recipe twice.

Almond-Butter Snickerdoodles
Yield: 2 dozen
From Cooking Light May 2010

1 cup packed brown sugar
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
2 tablespoons granulated sugar

1. Preheat oven to 350° and line baking sheets with parchment paper or silpats.
2. Place the first 4 ingredients (brown sugar, cream cheese, butter, almond butter) in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
4. For most accurate measurement, weigh flours with a digital kitchen scale. If you don't have one, lightly scoop flour into measuring cup and level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt using a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl. Using an ice cream scoop or spoon, roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks.

Healthy Breakfast Recipe: Greek Yogurt Parfait

2010-08-21T17:43:00.000-07:00

When a recipe so perfectly parallels a season it produces an enjoyment that is beyond something simply tasting good. Take this healthy breakfast recipe for Greek Yogurt Parfaits and the summer season for example. The berries, besides being seasonal in the summer months, are bright and flavorful with a refreshing pop of juice in each bite that remedies the sweltering heat. The cool Greek yogurt is thick and creamy without being dense. The grains are toothsome and nutty and remind you with comfort of the cooler months to come. One bite and you know its summer (even if its the last month).

Recipe Rundown
Taste: This parfait is what a perfectly bright and blithe summer day would taste like. It is vibrant, fresh, nutty, and subtlety sweet.
Texture: A complimentary trinity of textures; the satisfactory chewy bite of the grain, the luscious thickness of the Greek yogurt, and the juicy goodness of the berries.

Ease: This recipe is mostly about assembly, especially if you have already cooked the grain you decide to use.
Appearance: This is my favorite part of this recipe. The contrasting colors and layers inside a pretty glass jar make this parfait look sophisticated yet slightly rustic.
Pros: This dish is healthy, easy to make, and tastes as good as it looks. Plus, you can use any nutritious grains you happen to have. I used pearled barley because I had it in my pantry. It has a fantastically firm texture but is not the healthiest choice since it is slightly processed.
Cons: None really.
Would I make this again? Very likely.

Greek Yogurt Parfaits
Yield: 8 servings
Inspired by Cooking Light July 2010

3-4 cups cooked grains (grano, barley, wheat berries, brown rice), from about 1 cup of uncooked grains
1/2 cup orange blossom honey, more or less depending on your preference, divided
1/4 teaspoon kosher salt
4 cups plain Greek-style yogurt
2 cups fresh berries (such as blackberries, raspberries, blueberries, and sliced strawberries)

1. Stir in half the honey and salt with the cooked grains. Stir in the other half with the yogurt.

2. Layer equal spoonfuls of yogurt, grains, berries into 8 parfait or glass containers. Enjoy!

Essential Skills: How to buy a knife

2010-08-26T12:02:00.000-07:00

This is the first post in what I hope will become a prolific and useful set to a new series I'm calling "Essential Skills" where I'm taking everything I've learned from personal experience in the kitchen, culinary school, and my time working at Sur la Table and putting it into useful tips, tricks, tools, and ideas for you. My hope is that through this series you will save time, effort, money, and hassle in the kitchen whether you are a busy mom trying to feed her family or an enthusiastic home cook. I'd love to see what you think of this first post and what you'd like to see in the future so leave a comment below, email me, or tweet me.

Whether shopping for your first great Chef's knife or registering for a set for your wedding, purchasing knives and knife sets can be a confusing and overwhelming experience. There are so many styles, sizes, materials, and brands. Santoku, what? Pakkawood, huh? When I was first trained on knives at Sur la Table I was completely dumbfounded by the amount of facts about each and every knife. You may see some of your favorite chefs on television using one brand while your friend swears by a different brand. When purchasing a knife, I believe the most important thing you can do is "test drive" the knife. Go to a store that offers display knives and hold as many different knives in your hand as you can. Try different brands, styles, and sizes. Even if your favorite chef uses one brand or style, that knife may not feel right in your hand. Once you find something that feels right, check the characteristics that are listed below to ensure it is of high quality and will last your lifetime.

Once you think you've found a brand or set of features you like (you don't have to swear your life to one brand of knives; having multiple brands and styles in your kitchen is fine) it is important to do your research. Look online at what people have to say about the integrity of the knives and the customer service of the company (some companies offer free annual professional knife sharpening). Don't let the high prices of some brands scare you away, if you treat it with proper care a good knife or entire set should last for a very long time. Also, it makes cooking and getting through prep work not such a chore when you have the proper tools. I'll never forget the first time I glided my high quality chef's knife into an onion and was amazed at how much easier chopping and dicing can be with a great knife. I actually wanted to chop up vegetables and managed to get through peeling and dicing two onions so quickly I managed to avoid staining my cheeks with mascara-tinted tears.

If you don't want to invest in a high quality full knife set just yet, you can instead slowly build your collection (see How to Build Your Knife Set below). I promise you that once you fork out (ignore that pun, please) the money for your first high-quality chef's knife (if you haven't already), you'll appreciate its value in the kitchen.

Anatomy of a knife

Handle Material: One type of handle isn't necessarily better than another but there are disadvantages and advantages to each. Ultimately, what feels the best in your hand and what is important to you should dictate the material of the handle of the knife you purchase.

Rubber or plastic

Advantages: hygienic, can be ergonomic and textured to provide a nice grip
Disadvantages: can appear cheap and unattractive in appearance, may be too lightweight, may crack over time

Metal

Advantages: Strong and sturdy, sanitary, attractive
Disadvantages: May feel cold, may feel slippery if not textured, increases the weight of the knife

Wood

Advantages: attractive, traditional
Disadvantages: requires most care, may become unhygienic, may become water-damaged

Composite (such as Pakkawood, Dymondwood, etc., see photo below for example)

Advantages: easy to care for, comfortable, attractive, sanitary, durable
Disadvantages: can result in higher expense

Photo I took of my Miyabi Fusion by Henckles 8' Chef's Knife from Sur la Table

Heel: the rear part of the blade. It is also the widest part of the blade. If your knife skills are average you will probably want a rounded heel because sharp heels can pose a danger to your fingers and hand.

Bolster: the portion of metal that connects the blade to the handle. It can provide balance and act as a guard to your hand. The bolster can sometimes be an indicator of whether the knife was forged or stamped (more on that below).

Spine: the spine runs along the top of the knife, opposite the blade edge.

Tang: unfortunately this doesn't refer to the artificially neon orange drink from the 60s but to the strip of metal that protrudes from the blade and sometimes into the handle. It can provide balance and stability. Most consumers are under the impression that a "full tang" (when the metal strip runs from the blade all the way through the handle) is superior but in actuality whether the knife has a full tang or half tang will not always indicate the overall quality.

Cutting Edge: When purchasing a knife in store, the sharpness of the display knife is irrelevant. Instead, judge a knife by the characteristics that cannot be altered such as those listed above and below, especially the blade material. Another important aspect to consider when examining the cutting edge is the blade curvature. Some blades curve up towards the tip while some remain straight (such as Santoku-style knives). This is important because some people have different chopping styles than others; for those of you who utilize a rocking style chop may be better suited with a curved blade while those who use a straight up-and-down chop may like the Santoku-style better.

Other things to consider
Blade material:

Carbon Steel:

Advantages: inexpensive material, holds a sharp edge
Disadvantages: may give off a "metallic" taste to food, may rust or stain

Stainless Steel:

Advantages: won't rust
Disadvantages: won't hold a sharp edge well, must be sharpened frequently

High Carbon Stainless Steel:

Advantages: combines the advantages of both carbon steel and stainless steel; won't discolor, maintains a sharp edge well, strong and durable
Disadvantages: more expensive

Titanium

Advantages: won't impart flavor to food, durable, lightweight, flexible (good for fillet and boning knives)
Disadvantages: expensive, doesn't hold a sharp edge well

Ceramic

Advantages: lightweight, maintains a sharp edge for a very long time, won't rust or impart flavor to food
Disadvantages: requires specific sharpening equipment, brittle; will chip, crack, and break easily

Weight: most of the time the weight of the knife does not indicate quality and is a matter of preference. Some users enjoy lightweight knives because they feel they are easier to handle and maneuver whereas some users prefer heavier knives because they feel sturdier. This is why it is important to "test drive" a knife in the store before you purchase.

Balance: high quality knives should be well balanced, meaning that the weight of the handle should not outweigh the blade and visa versa.

Flexibility: the flexibility of the knife should relate to its use. Boning and fillet knives should be flexible whereas Chef's knives should be sturdy.

Blade Manufacturing: The notion that forged knives are better than stamped knives can often be true but thanks to modern technology the stamping process has improved dramatically, producing high quality less expensive stamped knives.

Stamped: blade is cut from a piece of steel then heated for durability then ground and sharpened.

Advantages: less expensive, easier to sharpen, lightweight
Disadvantages: less sturdy and durable, not as well-balanced, won't hold sharp edge for a long period

Forged: a fully forged knife is made from a complicated craftsmanship process where a piece of steel is heated then pounded to form the blade, tang, and bolster then tempered to a specific hardness, ground and sharpened.

Advantages: thicker, heavier, sturdier, well-balanced
Disadvantages: more expensive

How to Build Your Knife Set:

The 3 essential knives to every kitchen:

8-inch chef's knife

popular length, used for everyday tasks such as slicing, dicing, chopping, mincing

3 1/2-inch paring knife

used for tasks that require precision such as coring, peeling, de-veining, seeding, and trimming

9-inch serrated bread knife

this knife is serrated so instead of applying downward pressure, the user can apply horizontal pressure (sawing motion) preventing the bread from being squished; offset bread knives are preferable.

Expand:

10-inch chef's knife

one of the longest lengths of chef's knives, sometimes preferred by users with big hands or who tackle lots of prep chopping or large pieces of food

5 1/2-inch ceramic Santoku

the ceramic material will make this one of the sharpest knives in your collection. Santoku style includes a granton edge which are evenly spaced indentations on the blade created to reduce fiction and keep food from sticking. This knife is best used for chopping vegetables.

kitchen shears

used for everyday tasks like cutting herbs, twine, wrapping, parchment, etc. Durable stainless steel shears can be used for cutting lobster or poultry.

5-inch utility knife

shorter, lighter version of a chef's knife, used for cutting jobs such as slicing small pieces of meat

10-inch carver or slicer

used to cut through large pieces of meats and roasts

serrated tomato knife

the serrated blade of this knife helps to cut through the soft flesh of tomatoes without squishing them. Also useful for cutting sandwiches, bagels, etc.

skeleton cheese knife

used to cut though soft, sticky, mushy foods (not only soft cheeses)

boning knife

this knife is usually narrow and slightly curved so it can easily work between meat, bone, tendons, and cartilage.

6-inch chef's knife

smallest of the chef's knives, sometimes preferred by users with smaller hands

What are your favorite knife brands, materials, and styles? I love my Miyabi Fusion by Henckles 8-inch Chef's knife and I also love all my Wusthof knives. If there's one thing I hope you learned from this post it is the importance of holding a knife in your hand and seeing if you like it before buying it. I've been known to go to a store to inspect a knife only to drive back home to review and purchase it online for cheaper. Stay tuned for upcoming Essential Skills posts about how to maintain and care for your knives!

My Library: King Arthur Flour Whole-Grain Baking

2010-08-08T10:49:00.000-07:00

King Arthur Flour: Whole Grain Baking

Amazon, $24
I was given this book for my birthday back in March after adding it to my Amazon wishlist. I've been slowly and steadily eliminating refined flour from my usual diet but had been having a difficult time with desserts and homemade breads. So when I saw this book at Barnes & Noble and after flipping through just a few pages and seeing a recipe I would want to make on each and every page, I knew I had to have it. $35 is a steep price for a whim purchase so I decided to go home and check Amazon. Not surprisingly, its about $10 less there with super saver shipping. Plus, I love shopping from Amazon because you can read honest reviews of what people have to say about the book. Amazingly, this cookbook has over 90 five-star reviews.

First impressions: When I first flipped through this book at the store I was amazed by how many delicious sounding treats were on each page. Whole Wheat Chocolate Croissants? Is that possible?! The geniuses at King Arthur Flour Test Kitchens have developed a massive 544-page whole-grain baking bible. I was impressed.
Pros: There are SO many recipes I look forward to making from this book. The book is well-organized and each recipe is detailed and easy to follow. Useful tips and facts of techniques, cuisines, and ingredients are provided as well as nutritional information and multiple variations for many recipes.
Cons: Tucked away in the middle of the book there are only about 15 pages of photos. I love food photography and think that it is a definite inspiration when looking through a cookbook. Luckily, the sheer volume of amazing recipes and useful information makes up for the lack of photos. Another issue I have with this book is that while all of the recipes use at least a portion of whole-grain goodness, many still utilize lots of butter and sugar. But, hey. A treat is a treat and at least you're winning some health points by making it whole-grain.

Recipes I've Made:

Whole Grain Brownies

Recipes I Plan to Make:

Whole Wheat Baguettes, pie dough, pizza dough, tortillas, etc.
Cinnamon Buns
Chocolate Zucchini Cake
Chewy Chocolate Chip Cookies
Nectarine Galette
Lemon-Oat Squares
Fudge Pudding Cake
Maple-Brown Sugar Pudding Cake

Overall Rating: 9/10

Orange-Infused Teryaki Chicken Drumsticks

2010-08-06T10:55:00.000-07:00

T-minus seventeen days until the fall semester of classes starts for me. This semester is going to be different, but in a great way. I hope. Instead of taking the usual course suspects like I've done in the past (psych, sociology, English lit, natural sciences, etc) I'll be embarking on a whole new academic world. The world of culinary arts. I've never taken any type of cooking class before, and I've never taken night classes (which is what the program I'm enrolled in entails). Come to think of it, I never thought I would forgo the typical university path to pursue a passion that has become an increasingly encompassing aspect of my life. But here I am, 17 days away from beginning a new, hopefully successful and exciting chapter of my life.

To gear up for this new chapter, and more specifically for night-time classes, I thought it would be a good idea to start focusing on dinners that are weeknight friendly. My idea of weeknight friendly meals are recipes that can either be whipped up quickly or prepared in advance. Most importantly though, they need to utilize fresh ingredients. These teriyaki chicken drumsticks fall under this category because the sauce can be prepared in advance and the chicken can be marinated the night before or morning of. Also, you'll notice that the homemade teriyaki sauce doesn't feature any awful additives like high-fructose corn syrup that most store-bought varieties. Pairing this recipe with brown rice or another whole grain and a heaping serving of fresh, stir-fried or steamed veggies (drizzled with some reserved sauce) finishes this dish off deliciously and healthfully.

What are your favorite weeknight meals?

Recipe Rundown
Taste: The sauce has a wonderful mixture of complex, fresh, sweet & savory flavor. Would be great on all cuts of chicken and beef.
Texture: The chicken is moist and the sesame seeds add a nice bite.

Ease: Very easy. Sauce can easily create a few quick weeknight meals of chicken and beef if made a ahead of time and marinated the night before or in the morning.
Appearance: The sesame seeds add a nice pop of color.
Pros: Awesome simple and easy weeknight meal.
Cons: None that I can think of.
Would I make this again? Yes.

Orange-Infused Teriyaki Sauce

From The Food Addicts

4 garlic cloves, sliced

1 Tablespoons ginger root, sliced

¼ cup mirin

1 ¼ cup reduced-sodium soy sauce

1 cup packed brown sugar

1 orange, sliced

½ cup water

3 Tablespoons cornstarch

1. In a saucepan, combine garlic, ginger, mirin, soy sauce, brown sugar, and orange slices.
2. Bring to a boil and simmer for 20 minutes on low heat.
3. In a bowl, mix the water and cornstarch. Add mixture to saucepan and bring back to a boil and simmer for 5 minutes over low heat until sauce thickens. Remove from heat and let cool. Use immediately or refrigerate in an airtight container.

Teriyaki Chicken Drumsticks

Serves 4-6

3 pounds chicken drumsticks (about 12)

Teriyaki Sauce (see above)

Sesame Seeds for garnish

1. Marinade the chicken in the teriyaki sauce in a large plastic bag or dish for 4-24 hours, making sure each drumstick is evenly coated.
2. Preheat the oven to 375 degrees F and line a baking dish with tinfoil. Place the drumsticks on the baking dish in one even layer and bake for 30-40 minutes, or until sauce is set and the chicken is cooked to an internal temperature of 165 degrees F.

3. Garnish with a sprinkling of sesame seeds and serve with your favorite rice and stir-fried veggies (broccoli, snow peas, bell pepper, etc).

Healthy Fish Tacos with Mango Salsa Verde

2010-07-29T11:55:00.000-07:00

Living here in the South-West, fish tacos are fairly popular. If you ask me, though, when its scorching hot outside the last thing I want is something battered, fried, and then wrapped in more carbs. When I saw this recipe I was delighted. Out went the deep frying and in came broiled fish with fresh, juicy, sweet fruit and vegetables all wrapped in a toasted whole wheat tortilla. Yum. And good for you, too.

Recipe Rundown
Taste: These fish tacos are bursting with flavor. The Old Bay seasoning combined with the tropical freshness and sweetness of the salsa provides a great balance.
Texture: To my pleasure, you really don't miss the typical fried fish in this healthier fish taco recipe. Toasting the tortillas adds a nice crunch along with the red onion. The tomato adds a burst of juicy goodness while the mango adds a lovely velvety element.

Ease: Super super easy. Getting through the prep work for the salsa was the most hands-on task in this recipe which is great because the chopping can be done ahead of time.
Appearance: The combination of colors all neatly stuffed inside a lightly browned tortilla looks not only appetizing but healthy as well.
Cons: I really can't think of any.
Pros: This recipe only serves two, which is perfect for me, but can be easily doubled. Also, if you can't find green tomatoes, red bell peppers can be substituted. The best part of the recipe, of course, is that it hits the trifecta: easy, healthy, delicious.
Would I make this again? Yes.

Healthy Fish Tacos with Mango Salsa Verde
From Cooking Light Magazine July 2010
Yield: 2 servings

Salsa:

1/2 cup chopped peeled mango
1/2 cup chopped green tomato
2 tablespoons finely chopped red onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Tacos:

2 (6-ounce) tilapia fillets
Cooking spray
1/2 teaspoon (reduced sodium) Old Bay seasoning
4 (8-inch) whole-wheat flour tortillas
1 cup mixed salad greens

1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.

Salted Dulce de Leche Cheesecake Bars

2010-07-15T20:25:00.000-07:00

Towards the end of the June issue of Bon Appetit magazine this scrumptious recipe was hiding. The moment I saw it I added it to my "List of Recipes to Make". The very next day I bought Dulce de Leche and Fleur de Sel at work (Sur la Table) and set out to make these bars. Then I forgot about them. Whoops. As I was looking through my pantry last week I found the bottle of Dulce de Leche and remembered: Dulce de Leche Cheesecake!! How could I forget a recipe that simply sounds delicious? So I raced to my fridge and set out 3 packages of cream cheese under a sunny window and waited for them to come to room temperature. I'm very glad I remembered this recipe because it was fabulous. If you decide to whip up a batch of this cheesecake do not omit the sprinkling of fleur de sel! It would be criminal.

Recipe Rundown
Taste: Rich and complex sweetness that is perfectly offset by delicate saltiness of the topping and warmth of the cinnamon crust. Who doesn't love the salty-sweet combination?
Texture: Smooth creamy filling, soft sticky topping, and crunchy toothsome crust.

Ease: If you have a food processor this recipe is a cinch. Cheesecake has a reputation for being difficult and demanding but cheesecake bars are so much easier and taste just as great.
Appearance: I've said it before, any dessert in bar-form is bound to look mouth-watering.
Cons: I had to think for a while if there was anything bad about this recipe. I came up with one thing and that was cost. Fleur de Sel is expensive if you don't already have some and a good quality Dulce de Leche jar can be fairly expensive too. Oh and this recipe isn't exactly healthy.
Pros: Deeeeelicious.
Would I make this again? Yes, these would be great for a party.

Dulce de Leche Cheesecake Bars

Makes 24 bars

From Bon Appetit Magazine June 2010

Crust

Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling

3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract

Glaze

2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de Sel

*A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

1. Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

2. Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

3. Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD Can be made 2 days ahead. Cover; chill.

4. Cut cheesecake lengthwise with a sharp knife or scraper into 4 strips, then crosswise into 6 strips, forming 24 bars. For cleaner squares, dip knife in hot water then wipe off excess water before each cut. Sprinkle bars with fleur de sel.

Whole Wheat Pasta with Summer Veggie Sauce

2010-07-14T18:15:00.000-07:00

The forecasted high temperature for tomorrow here in Phoenix is 116 F (if you don't hear from me in the next few days its because I've spontaneously combusted). On days like tomorrow the last thing I want is to be slowed down by eating a big and overly filling meal. At the same time I don't want to be left hungry or unsatisfied. That's where this recipe comes in. Its full of vegetables and whole-wheat goodness that won't weigh you down. Also, if you're like me and don't have many mouths to feed, this recipe is even better because it only serves 2. It can easily be doubled to serve 4, though.

On a side note, I didn't have any carrots so I was forced to omit them when I made this dish. Luckily it turned out alright.

Recipe Rundown
Taste: Every ingredient compliments each other perfectly flavor-wise; sweet, spicy, acidic, bitter, fresh. Overall the dish is light and summery.
Texture: Crisp vegetables, al dente pasta, light yet velvety sauce, and perfectly wilted greens.

Ease: This recipe require a lot of prep work and steps but should still take less than 40 minutes.
Appearance: Most of the veggies are the same size as the pasta and present a rainbow of colors so it just looks healthy.
Cons: I wish this recipe were quicker but luckily most of the ingredients can be prepped ahead of time to make it an easy weeknight meal.
Pros: This pasta dish serves two people! Since most of the time I am cooking for myself and sometimes my boyfriend, meals that don't waste food are perfect.
Would I make this again? Probably a version of it.

Whole Wheat Pasta with Summer Veggie Sauce
Adapted from Cooking for 2
Serves 2
Note: To make this recipe vegetarian, substitute low-sodium vegetable broth for the chicken broth. Yellow squash can be substituted for the zucchini.

1 tablespoon extra-virgin olive oil
1/2 zucchini, halved lengthwise and sliced 1/4 inch thick (see note)
1/2 cup cherry tomatoes, halved
1 carrot, peeled and grated
1 small onion, sliced thin
1/2 medium red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
salt
1 1/2 tablespoons tomato paste
2 garlic cloves, minced
pinch red pepper flakes
3/4 cup low-sodium chicken broth (see note)
1/4 pound whole-wheat rotini pasta or other curly shaped whole wheat pasta
1 1/2 cups baby arugula
2 tablespoons chopped fresh basil
freshly ground black pepper
grated Parmesan cheese

1. Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a large bowl.
2. Add 1 teaspoon more oil to the skillet and heat over medium heat until shimmering. Add the carrot, onion, bell pepper, and 1/8 teaspoon salt, cover, and cook until the vegetables have softened, 5-7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the sauteed zucchini-tomato mixture, broth mixture, arugula, basil, and remaining 1 teaspoon oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Season with salt and pepper to taste and adjust sauce consistency with the reserved cooking water as desired. Sprinkle with grated Parmesan and serve.

Mocha Whoopie Pies

2010-07-06T11:57:00.000-07:00

There is something about whoopie pies that just makes you feel like a kid again. Maybe its the fact that something sweet with two mini pies sandwiching a thick layer of frosting reminds almost anyone of a favorite childhood treat. I adapted this recipe from a super cute book simply titled "Whoope Pies" written by two girls who grew up with this adorable dessert. I did make some changes in the recipe which originally included vegetable shortening (gross!) and what was in my opinion an overly complicated list of instructions. The result of my alterations were some delicious and indulgent whoopie pies. Everyone who tried one wanted the recipe.

Recipe Rundown
Taste: Indulgent chocolate flavor with hints of espresso.
Texture: The pies were super soft and tender and the ganache was light and airy.

Ease: This isn't the easiest dessert since there are quite a few steps and the ganache needs to chill for at least four hours. But believe me, it is worth it!
Appearance: Whoopie pies are adorable.
Cons: The recipe isn't exactly quick.
Pros: You can make everything a day ahead of time and assemble when you plan to serve. I actually found that the whoopie pies stayed delicious for about 2-3 days after being assembled.
Would I make this again? I'll definitely make whoopie pies again, but I'll probably experiment with the flavor combination.

Mocha Whoopie Pies
Makes 48 2-inch cakes
Adapted from Whoopie Pies

3 tablespoons instant espresso powder
2 tablespoons water
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla
1 cup milk
Whipped Chocolate Ganache (recipe follows)

Position rack in the center of the oven and preheat the oven to 375 F. Line 2 baking sheets with parchment paper or silpats.

In a small bowl or cup, mix together the instant espresso powder and water and set aside.

Sift together the flour, cocoa, baking soda, and salt into a medium bowl.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour and half the milk and beat on low until just incorporated. Scrape down the sides of the bowl. Add the espresso-water mixture and remaining flour mixture and milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for about 10 minutes or until the cakes spring back when touched. Remove the baking sheets from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

Whipped Chocolate Ganache

1 pound bittersweet chocolate, chopped
2 1/2 cups heavy cream
pinch of salt, preferably sea salt
1 tablespoon vanilla, rum, or rosewater

Put the chocolate in a large, heatproof bowl. In a large, heavy-bottomed saucepan over medium heat, heat the cream until it bubbles. Pour the hot cream over the chopped chocolate and let sit for about 10 minutes, until the chocolate is melted. Add the salt and vanilla and stir with a wooden spoon or silicone spatula just to combine.

Refrigerate the ganache for at least 1 hour and up to 24 hours, until it is firm. Using a hand mixer or stand mixer, beat the ganache at medium speed until it is softened and lighter in color, about 2 minutes.

Note: Ganache is easiest to spread on whoopie pies when at room temperature.

Chili-Rubbed Steak Tacos & Cucumber-Avocado Salsa

2010-07-04T12:12:00.000-07:00

Happy 4th of July! I'm celebrating America's independence with a recipe that's perfect for a summer BBQ. Its quick, flavorful, and healthy. I hope that everyone enjoys the warm air, grilled goodies, and exploding fireworks today. And if you're not American, enjoy your Sunday (or Monday, depending on where you're located!).

Recipe Rundown
Taste: Wonderfully flavorful, a little spicy, and super fresh. This recipe produced tacos that are better than most I've had at Spanish restaurants.
Texture: The steak is tender and the salsa lends both a satisfying crunch and a indulgent velvety texture.
Ease: Very easy and quick. You don't even have to let this marinade and it will still produce super flavorful beef.
Appearance: Beautiful combination of colors and shapes. My red cabbage went bad before I could use it for this recipe so unfortunately there's no brilliant red-purple in my photo.
Cons: The salsa can't be saved for leftover snacks or meals but chances are there won't be any salsa left.
Pros: Quick, easy, healthy, and bursting with flavor.
Would I make this again? Yes!

Chili Rubbed Steak Tacos
Serves 6
From Ellie Krieger's The Food You Crave

1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
Cucumber-Avocado Salsa (recipes below)

1. In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.

2. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 minutes. Carve into thin slices.

3. Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm.

4. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Cucumber-Avocado Salsa in serving dishes and let diners make their own tacos at the table.

Cucumber-Avocado Salsa

1 medium English cucumber, seeded and diced
2 medium firm-ripe avocados, peeled, pitted, and diced
1/2 red onion, diced
juice of 2 limes (about 1/4 cup)
salt to taste
1/4 cup fresh cilantro
3 jalapeno peppers, seeded and finely chopped, or to taste

Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour or preparing.

Whole Grain Brownies

2010-04-30T16:13:00.000-07:00

As of late, I've been more and more interested in simple & healthy recipes. Something I've done steadily for the past year is try to phase out refined flours in all that I eat. I switched to eating pretty much only whole-wheat sandwich bread and even whole-wheat bagels and English muffins. No more white rice and I try to stay away from enriched pasta, but sometimes that's a tough one. Whole wheat pasta is yummy though.

I realized that lately the only times I was eating refined flour was when I either went out to eat or when I was baking a treat. I've decided that's going to change though, I'm on a mission to change my baking to utilize whole-grain flours more often than not. To aid my mission I recently picked up a copy of the wonderful King Arthur Flour's Whole Grain Baking Book. This book is pretty much the bible of whole-grain baking, containing nearly every baked good recipe you can imagine, even one for whole-grain chocolate croissants. And although I've spotted quite a bit of butter and sugar, even margarine (gasp!), this is definitely a step in the right direction to more healthy baking. The next time I make these brownies, I'm going to substitute applesauce for butter and see what happens (I'll let you know!).

Recipe Rundown
Taste: After letting the brownies rest overnight like the recipe recommends I was absolutely pleasantly surprised by how chocolate-y and rich these brownies tasted, I would have never guessed they were whole-grain if I hadn't have made them.
Texture: Soft, chewy, fudgey, moist. Nothing you'd expect from a whole-grain brownie.
Ease: Straight-forward homemade brownie recipe. The hardest part is waiting overnight to eat them.
Appearance: These brownies are thick and just look gloriously chocolate-y and fudgey
Expense: Inexpensive, especially if you buy your chocolate chips on sale or in bulk.
Pros: These brownies are whole grain! And you can substitute applesauce for the butter which I'm going to try next time then update this. They stay soft for several days, too.
Cons: The only thing I can think of is that you have to wait overnight to eat these brownies.
Would I make this again? I think this will be my go-to brownie recipe. Sorry, Baked Brownie!

Whole Grain Brownies
Yield: 2 dozen
Adapted from King Arthur Whole-Grain Baking

1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla
4 large eggs
1 1/2 cups white whole wheat flour
2 cups semisweet chocolate chips

Preheat oven to 350 F. Spray a 13 x 9-inch pan with cooking spray and, if desired, line the pan with parchment paper or aluminum foil leaving an overhang on opposing sides for easy removal after baking. I like to spray the aluminum foil with cooking spray too just to make sure the brownies release.

Add the butter to a saucepan set over low heat and melt it. Remove the pan from the heat, add the brown sugar and stir to combine. Return the pan to the heat (still on low) until the butter/sugar mixture is hot (about 110 F to 120 F) but not bubbling. If the mixture separates, stir briefly to recombine.

Transfer the mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and chocolate chips and mix to combine.

Transfer the batter to the prepared pan. Bake for 28-30 minutes, or until a cake tester inserted in the center reveals wet crumbs, but not raw batter, and the edges are set. Move the pan to a cooling rack to cool completely.

Once cool, cover and let sit overnight before cutting. This rest allows the bran to absorb moisture and soften, leading to both better flavor and texture.