Apple Butter Oat Muffins

After making apple butter this fall I was looking for a baked good to use some of it in.  I decided to turn my favorite Pumpkin Oat Muffins into an apple butter version.  I think I liked these even better than apple-flavored muffins made with applesauce.  The apple butter gives a more concentrated apple-spice flavor.

Apple Butter Oat Muffins

Ingredients:

Yield: about 12 muffins

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup apple butter

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil or melted butter

3/4 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

2. Whisk together the dry ingredients.  In a separate bowl, whisk together the apple butter, buttermilk (or yogurt and milk), eggs and oil.  Add apple butter mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, stir in chopped nuts.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com  

Parmesan Butternut Squash Gratin

Butternut Squash is one of my favorite vegetables, and I'm always excited to find new ways to enjoy it.  This side dish is really tasty.  The tender squash is delicious with the crunchy Parmesan-breadcrumb topping.  I usually keep sides very simple.  But since this dish takes a little more work than simply steaming some veggies, I decided to make it the star of a weeknight meal by just serving it with a salad and some crescent rolls.

Parmesan Butternut Squash Gratin
Ingredients:
1 large butternut squash (2 1/2 lb)
4 tablespoons butter
4 cloves garlic
2/3 cup panko-style breadcrumbs
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
Salt and pepper
Chopped fresh parsley, for garnish (if desired)

Directions:
1. Preheat oven to 375 degrees.  Spray a 9x13 pan with nonstick spray.
Trim ends of squash and peel it.  Cut squash in half, remove seeds, and slice in 1/2-inch thick slices.  Arrange the squash in the pan, overlapping the slices as needed.

2. In a small saucepan, melt the butter, then add the minced garlic and cook on low for 1 minute.  Remove from heat.

3. In a small bowl toss together the breadcrumbs, Parmesan, thyme, sage and salt and pepper to taste.  Drizzle about half of the melted butter mixture into the breadcrumb mixture and stir to combine.  Drizzle or brush remaining butter-garlic mixture over the squash in the baking dish, then season squash with salt and pepper to taste.  Sprinkle breadcrumb mixture evenly over the top of squash.  Bake for 35-40 minutes, until tender.  If topping is not browned, increase heat to 425 and bake 5 minutes more (or place under the broiler just until lightly browned).  If desired, sprinkle with chopped fresh parley before serving.

Source: adapted slightly from www.cookingclassy.com and www.bettycrocker.com

Apple Butter Pecan Baked Brie

Baked brie is such an easy way to serve up a tasty appetizer that feels a little fancy.  This version is bursting with fall flavors--apple and pecan with cinnamon and other holiday spices.  It comes together very quickly too.

Apple Butter Pecan Baked Brie
Ingredients:
1 wheel of brie cheese
1/2 cup apple butter
1/3 cup chopped pecans, toasted

Directions:
1. Preheat the oven to 400 degrees.

2.  Score the top of the brie cheese.  Place wheel of brie on a baking sheet.  Top with the apple butter and pecans.

3. Bake for 7-10 minutes, until cheese has softened.  Serve with crackers.

Source: adapted slightly from www.aprettylifeinthesuburbs.com

Apple Butter (Crockpot)

When life hands you mushy apples, make apple butter!  One of my favorite things about making this apple butter was the amazing fall scent in my home all day as it cooked.  When I put the chopped apples in my 3-quart slow cooker it was filled almost to the top, but this cooks down a lot.  Next time I make this I might cut the recipe in half and watch it carefully as it might not take as long to cook using less apples.  This is a fun and easy way to make the most of apple season.

Apple Butter (Crockpot)
Note: If you want your apple butter a bit sweeter or are using tart apples, you can increase the sugar and brown sugar to 1/2 cup each.  I used Gala apples, but I think different varieties should work fine too.
Ingredients:
6 medium/large apples, cored, peeled and thinly sliced
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
Pinch nutmeg
Pinch cloves
Dash salt
1 teaspoon vanilla

Directions:
1. Place the chopped apples in the crockpot.  In a small bowl, mix together the sugar, brown sugar, cinnamon, nutmeg, cloves and salt.  Sprinkle over the apples and stir to evenly distribute the spices.

2. Cook on low for 10 hours.  After 10 hours remove the lid and blend the mixture with an immersion blender until smooth.

3. Cook, uncovered, for an additional 1-2 hours until thickened to desired consistency.  Store, covered, in the refrigerated for up to two weeks.

Source: slightly adapted from www.aprettylifeinthesuburbs.com

Pesto Alfredo Sauce

There are some ingredients that seem to make any meal delicious--like avocados.  And bacon.  I think basil pesto must also fall into this category.  It is delicious in pasta salad.  It takes a good grilled cheese sandwich and makes it crave-worthy.  And when mixed into this alfredo-type sauce, it makes for a very tasty pasta night.

We had this over cheese tortellini, which was very good (and easy), but I think it would pair wonderfully over fettuccini with grilled chicken or over bowtie pasta with salmon.  I'm sure this would be delicious with homemade pesto, but I bought some prepared pesto in the refrigerated section of my local grocery store and it turned out great.

Pesto Alfredo Sauce
Ingredients:
1/3 cup heavy cream
2/3 cup milk
1/4 cup basil pesto
1 tablespoon butter
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshly grated Parmesan cheese, plus more for garnish

Directions:
1. In a small saucepan, stir together the cream, milk, pesto, butter, garlic powder, salt and pepper.  Cook over medium-low heat, stirring frequently.  Let gently simmer about 8 minutes.  Remove from heat.

2. Add Parmesan cheese and stir until the cheese is all melted.  Add additional garlic powder, salt and pepper to taste.  Either enjoy right away, or allow the sauce to sit for a few minutes to thicken.  Garnish individual servings with additional Parmesan cheese, if desired.

Source: adapted slightly from www.allrecipes.com; inspired by my friend, Lindsay R.

Apricot Almond Salad with Grapes and Creamy Feta Dressing

I love salads with an unexpected ingredient, and the dried apricots in this salad are such a flavorful addition.  The combination of sweet grapes and dried apricots, toasted almonds, and salty feta go so well together.  I've made this both with and without the cucumber.  I think I like it best without the cucumber, but it does add some extra crunch if you decide to include it.

Apricot Almond Salad with Grapes and Creamy Feta Dressing
Ingredients:
8 oz. mixed greens (any combination of baby spinach, spring greens, baby kale, etc.)
1/2 cup chopped dried apricots
1 cup chopped red seedless grapes
1/2 cup chopped almonds, toasted
1/4 cup thinly sliced red onion
1 avocado, chopped
1/2 cucumber, chopped (optional)

For the dressing: (You may need to double the dressing amount if you like more than a very light dressing)
2 tablespoons mayonnaise
1/3 cup buttermilk
Pinch garlic powder
Kosher salt, to taste
Pepper, to taste
1/3 cup crumbled feta

Directions:
1. Combine all the salad ingredients.  Gently toss together.

2. For the dressing: In a small bowl, combine the mayonnaise, buttermilk, garlic powder, salt and pepper.  Mix well.  Add the feta and stir well combine, mashing up any large chunks of feta.  Refrigerate until ready to serve.

Source: salad adapted from my friend, Nellie; dressing adapted from www.ourbestbites.com

Peach Pecan Crisp

One of the things I look forward to during the hot summer months is peaches being in season.  I start anticipating what dessert I can make using fresh, juicy peaches.  I've made a couple of peach pies in past years, but this summer I decided to try a peach crisp.  It's much easier than a pie, but is still very delicious.  The buttery, nut-filled crumble on top pairs perfectly with peaches (and a scoop of vanilla ice cream!).  And while the spices aren't overbearing, the cinnamon and nutmeg are a good foretelling of the fall baking that will soon be in full swing.

Peach Pecan Crisp
Note: If your peaches aren't very sweet, you can increase the sugar by a tablespoon or two in the peach filling.
Ingredients:
4-5 peaches, peeled and sliced thinly
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
1 tablespoon flour

For the crumble topping:
1/4 cup + 2 tablespoons flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon, to taste
Pinch nutmeg
Pinch ginger
1/4 cup + 2 tablespoons brown sugar
5 tablespoons butter, cut into small cubes
3/4 cup pecans, chopped

Directions:
1. Preheat oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

2. In a large bowl, combine the sliced peaches and lemon juice.  Gently stir to combine.  Add the sugar and flour and gently stir until sugar and flour are no longer visible.  Pour the peach filling into the 8x8 pan and smooth into an even layer.

3. For the crumble topping: In a small mixing bowl combine the flour, oats, salt, cinnamon, nutmeg, and ginger.  Stir until combined.  Add the brown sugar and stir to combine, making sure to break up any clumps of brown sugar.  Add the cubes of butter.  Using your fingers, work the butter into the flour mixture until the dry parts are incorporated.  Add the chopped pecans and mix with your fingers until they are spread throughout the mixture.

4. Sprinkle the topping over the peach filling, distributing it as evenly as possible.  Bake for 35-38 minutes, until the edges are bubbling.  Serve warm with vanilla ice cream.

Source: slightly adapted from www.cookingclassy.com

Creamy Chicken and Vegetable Penne

Some recipes get forgotten over the years, but this is one I keep coming back to.  It's very family-friendly, and quite easy to adapt to what produce you have on hand.  Pasta is usually well-received at my house, and I love serving a pasta dish full of a variety of colorful vegetables.

Creamy Chicken and Vegetable Penne
Ingredients:
1 box penne pasta
1 tablespoon olive oil
2 boneless, skinless chicken breast halves, chopped into bite-sized pieces
1 cup chopped carrots
4 oz. white mushrooms, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
1 1/2 cups chopped asparagus (about 1/2 of a bunch)
1 red pepper, chopped
1 teaspoon minced garlic

For the sauce:
4 tablespoons butter
3 tablespoons flour
3 teaspoons chicken base or bullion
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
3/4 teaspoons dried basil

Topping:
Parmesan cheese
Fresh parley, chopped
Salt and pepper, to taste

Directions:
1. Cook the noodles according to directions on package.  Drain.

2. While the noodles are cooking, melt the butter in a medium saucepan.  Add the flour, and cook and stir for 1 minute.  Add the chicken base, salt and pepper and stir to combine.  Slowly pour in the milk and stir or whisk together until all combined.  Bring mixture to a boil, then turn down heat to low and simmer about 15 minutes.  (Watch the pot so it doesn't boil over.  It makes a mess, trust me...)  Stir in the dried basil.

3. While the noodles are cooking, heat the olive oil over medium-high heat in a large skillet.  Add the chicken pieces and cook, stirring, until about halfway cooked through.  Add the carrots, mushrooms, zucchini, squash, asparagus, and red pepper.  Continue cooking, stirring often, until the vegetables are crisp-tender and chicken is cooked through.  Add the minced garlic for the last 1 minute or so of cooking.

4.  In a large pot (I like to use the one the noodles cooked in), combine the noodles with the chicken/vegetable mixture.  Pour sauce over the top and gently stir to combine.  Season with salt and pepper, to taste.  (I find it really needs some extra salt at this point.)

5. Sprinkle each serving with freshly grated Parmesan cheese and chopped parsley.

Source: adapted slightly from my friend, Lindsay M.

Peanut Butter Pie

There is something nostalgic about pie.  Cakes can be so fancy and cookies kind of ordinary, but pies are a delicious dessert for when you want something special but still very homey.  I was in the mood to dress this pie up with some chocolate drizzle and piped on whipped cream, but it would be just as delicious without the extras.
This pie starts off with a delicious chocolate cookie crumb crust, which is topped with a layer of chocolate ganache, then the peanut butter filling.  For those who love the chocolate/peanut butter combo, this is the pie for you!

Peanut Butter Pie
Note: I thought this pie was very tasty, but I'm curious to experiment with it some more.  Next time I might try making a smaller, more intensely flavored peanut butter layer by cutting all the filling ingredients in half except for the peanut butter.  My family wanted less of the peanut butter layer and more of the chocolate, but I don't think the ganache layer can be increased as it's so rich.  To make a thicker chocolate layer I would use some kind of chocolate pudding layer.
Ingredients:
Crust:
1 3/4 (about 7 oz) cup chocolate cookie crumbs
2-3 tablespoons brown sugar
5 tablespoons butter, melted
Ganache:
1/2 cup heavy cream
1 cup chocolate chips
Peanut butter filling:
1 cup heavy cream (or less, see note)
1 cup creamy peanut butter
1 cup powdered sugar (or less, see note)
8 oz. cream cheese, softened (or less, see note)
1 teaspoon vanilla
Toppings (optional):
1/4 cup chocolate chips
1 teaspoon coconut oil
Sweetened whipped cream
Chopped peanut butter cups

Directions:
1. Preheat oven to 375 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Slowly drizzle in the melted butter, while stirring.  Continue stirring until all cookie crumbs are moistened.  Press into the bottom and sides of pie plate.  Bake for 8-9 minutes, or until the edges are beginning to look dry.  (The bottom crust will still look a bit moist.)  Cool.

2. Heat 1/2 cup cream in the microwave until simmering.  Add the chocolate chips and let sit for five minutes.  Stir until combined and smooth.  Pour ganache into the bottom of crust.  Cover and chill in refrigerator until ganache is set (about 1 hour).

3. In small bowl beat 1 cup heavy cream to medium-stiff peaks.  In a medium bowl beat the peanut butter, powdered sugar, cream cheese, and vanilla until creamy.  Fold in the whipped cream until combined.

4. Spread the peanut butter filling over the ganache layer, cover lightly with plastic wrap, and refrigerate at least 2 hours.

5. If desired, place 1/4 cup chocolate chips and 1 teaspoon coconut oil in a small bowl.  Heat in the microwave in 20 second increments until melted, stirring after each increment.  Use a fork to drizzle over the peanut butter layer.  Refrigerate until set.  Garnish with sweetened whipped cream and chopped peanut butter cups, if desired.

Source: adapted from Meadowbrook Farm Blog via www.melskitchencafe.com 

BLT Bites with Basil Mayonnaise

This is a great little appetizer with lots of flavor and texture in one little bite.  The lettuce and salty bacon give it some crunch, the basil mayonnaise is packed full of fresh flavor, and the tomato and bread fill it all out.  I used whole wheat bread and a large tomato chopped up because that's what I had on hand, but I think sliced cherry tomatoes and different varieties of bread would work great for this too.

BLT Bites with Basil Mayonnaise
Note: There is a similar recipe (which originally comes from America's Test Kitchen) that calls for cutting small circles out of bread with a cookie cutter, spraying both sides with cooking spray, then toasting them under the broiler until golden brown.  I just cut my bread into small rectangles and did not toast it, but I think the toasted bread would be great.
Ingredients:
1 cup fresh basil leaves
1/3 cup mayonnaise
2 teaspoon lemon juice
1 garlic clove, minced
salt and pepper
6-8 pieces of sandwich bread
6-8 slices bacon, cooked until crispy
3-5 leaves lettuce (preferably Butter lettuce)
1 large tomato (chopped into 1/2-inch pieces) or 10-20 grape tomatoes, sliced


Directions:
1. For the basil mayonnaise: Process the basil leaves, mayonnaise, lemon juice, garlic and 1/8 teaspoon salt in a food processor until smooth, scraping down sides of bowl as needed.  Transfer to a bowl and season with salt and pepper to taste.  (Basil mayonnaise can be refrigerated up to 4 days.)

2. Cut each piece of sandwich bread into 6 small rectangles (discarding the crust).  Cut bacon and lettuce into similar sized pieces.  Season tomatoes with salt and pepper to taste.

3, To assemble: Place a piece of lettuce on each piece of bread.  Put about 1/4-1/2 teaspoon basil mayonnaise on each piece of lettuce.  (Try to "cup" the basil mayo in the lettuce without letting it touch the bread to avoid the bread getting soggy.)  Skewer a piece of bacon and then tomato onto the top of a toothpick, then push the bottom of the toothpick into bread/lettuce piece.  Repeat with remaining ingredients.

Source: adapted slightly from Deidra S. and from www.ellenjamesrecipes.blogspot.com

Cinnamon Honey Butter

Breakfast food for dinner is a common occurrence in our home.  My kids love breakfast food, and it's usually quick and inexpensive too.  This week I made some Buttermilk Oatmeal Muffins to have with omelets/scrambled eggs for dinner.  Breakfast for dinner is not always the most exciting night of the week for me, but this week I decided to spice things up a bit with some Cinnamon Honey Butter to go with the muffins.  It was delicious on the muffins, but I think it would be really great on Apple Muffins or on some soft, fluffy rolls (like at Texas Roadhouse).

Cinnamon Honey Butter
Note: I'm including a full recipe and also a very scaled back recipe.  The full recipe might be great for a big gathering, but usually I wouldn't want to make quite that much.

Full recipe:
Ingredients:
1 stick (1/2 cup) butter, softened
1/4 cup honey
1 teaspoon cinnamon, plus more to taste
Dash of salt, if desired

Small recipe:
1 tablespoon butter, softened
1/2 tablespoon honey
1/8 teaspoon cinnamon, plus more to taste
Dash of salt, if desired

Directions:
1. In a small bowl stir all ingredients together until combined.  Add additional cinnamon to taste, if desired.  Serve with muffins, rolls, etc.

Source: slightly adapted from www.handletheheat.com (omitted the powdered sugar) and Ina Garten

Kolachy (Cream Cheese Dough Cookies with Fruit Filling)

These little cookies are from my eastern European roots.  They could always be found at our big Christmas Eve family gathering.   Apricot is our favorite filling, but raspberry is also delicious.  I've used different brands of jam and they've all been good, but my favorite is Smucker's Simply Fruit jam for the apricot filling.

These cookies are not overly sweet, and the fruit flavor pairs wonderfully with the buttery, tender cream cheese dough.  While we usually eat these for dessert, they would also make a great little pastry for a special breakfast or brunch.

Kolachy
Ingredients:
2 sticks unsalted butter, softened
8 oz. cream cheese, softened
2 cups all-purpose flour
Apricot and/or raspberry jam

Directions:
1. Beat together the butter and cream cheese with a mixer until creamy.  Add the flour and continue beating until flour is mostly mixed in.  Knead for a few minutes by hand, ensuring that no dry flour spots remain.

2. Divide dough in half.  Shape each half into a disc shape, wrap in plastic wrap and refrigerate for at least two hours.

3.Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  Roll out dough on a floured countertop to about 1/8-1/4 inch thickness.  Cut into squares about 2 inches by 2 inches.  Place each square on the prepared baking sheets.  Put about 1/2 teaspoon jam on each square.  Pull together two opposite corners and tightly pinch them together.  Push the pinched edges firmly down onto the side of the cookie.  (If the dough is not pinching together well, then wait a few minutes until the dough warms up and softens a bit.)

4. Bake at 350 for 15-18 minutes, or until light golden brown on bottom.  Let cool about 5 minutes on baking sheets, then move to a wire rack to cool completely.  Sprinkle powdered sugar on top immediately before serving.

Source: adapted slightly from my Uncle Jeff, via my mom

Mediterranean Spinach Salad with Quinoa, Tomatoes and Chickpeas

It's kind of funny how my perceptions change over time.  When I just had one little baby at home, it seemed to require a lot of energy to care for her.  Now that I have four kids, during those rare times when it's just me and the baby at home, it seems quite quiet and relaxing.  

This week my husband took our older three kids out, and I anticipated the quiet time at home.  They were going to a baseball game and getting hot dogs or other ballpark food for dinner, so it was the perfect opportunity to indulge a bit and make myself a salad for dinner that I knew no one else in my family would care for.  I had this salad at a friend's house and loved it, but it does have a lot of strong flavors, some of which my kids (and husband) prefer to pass on.

There is a lot happening in this salad: the roasted tomatoes, nutty red quinoa, chewy couscous, salty kalamata onions and feta, and a little surprise of mint.  And the lemon vinaigrette complements it all perfectly.  

Mediterranean Spinach Salad with Quinoa, Tomatoes and Chickpeas

Ingredients:

For the dressing:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 clove garlic, minced

1/4 teaspoon salt

Pepper, to taste

1/2 cup olive oil

2 tablespoons lemon juice (freshly squeezed)

For the salad:

1 pint grape tomatoes

1 tablespoon olive oil

1/4 teaspoon garlic, minced

1/2 cup red quinoa (uncooked)

1 1/2 cups water

1/2 cup Israeli couscous

1/2 cup red onion, finely diced

1/2 cup kalamata olives, chopped

5 oz. baby spinach, cut into thin ribbons

1/4 cup (0.25 oz. package) mint leaves, cut into thin ribbons

15 oz. can chickpeas (garbanzo beans)

3/4 cup crumbled feta cheese

Directions:

1. In a small bowl whisk together the red wine vinegar, dijon mustard, oregano, minced garlic, salt and pepper.  Slowly drizzle in the olive oil while continuing to whisk briskly.  Whisk in the lemon juice.  If it doesn't look completely combined, pour into a jar with a lid and shake until emulsified.

2. Preheat oven to 375 degrees.  Line a baking sheet with foil (for easy clean-up) and spray with nonstick spray.    Cut the grape tomatoes in half and spread in a single layer on the baking sheet.  Drizzle with olive oil, sprinkle on garlic, and salt and pepper to taste.  Toss to combine.  Bake for 20-22 minutes, stirring halfway through cooking time, or until tomatoes have softened and skins are slightly shriveled.  Cool on baking sheet.

3. In a medium saucepan combine the quinoa and water.  Bring to a boil, then reduce heat, cover, and simmer for 5 minutes.  Add the couscous and increase the heat to bring it back to a boil.  Reduce heat, cover, and simmer for an additional 8-10 minutes, until both the quinoa and couscous are tender.  Stir.  Add salt and pepper to taste.  Stir in 2 tablespoons of the vinaigrette.  Cool completely.

4. Transfer the quinoa and couscous mixture to a large bowl.  Add the cooled tomatoes, red onion, kalamata olives, spinach, mint leaves, chickpeas and feta cheese.  Stir to combine.  Slowly pour in the remaining dressing while gently mixing to coat the salad. (If there will be leftovers, then only put dressing on individual servings and refrigerate the leftover salad and dressing separately.)

Source: salad recipe adapted from www.wegmans.com via my friend, Kathy, G.; dressing recipe from www.allrecipes.com

Curried Lentil Soup

This has quickly become one of my favorite soups.  And I think I could easily call it my very favorite healthy soup.  I love that this is full of lentils, beans, and vegetables with no heavy cream.  (Not that I'm against soups with heavy cream every once in a while.)  The toasted almonds add so much flavor and a yummy crunch, and I love the sweetness of the dried cranberries with the curry flavor. 

I've used red lentils when making this, and I would continue to steer away from the larger brown lentils for this soup.  I prefer this soup without the sausage, but my husband does not see the sausage as optional.  The soup pictured above has thickened a bit due to sitting in the fridge as leftovers.  It's delicious the first time around or as leftovers though.

Curried Lentil Soup
Ingredients:
1 tablespoon olive oil
1/2 cup finely chopped onion
2 large carrots, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, finely minced
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth
1 cup dry red lentils, rinsed and picked over
1 can white beans or chickpeas, rinsed and drained
1-2 cups chopped spinach, slightly packed into measuring cup
1/2 pound precooked chicken sausage, diced (optional)
Salt and pepper, to taste
Toasted almonds, chopped (for garnish)
Dried cranberries (for garnish)

Directions:
1. In a large pot, heat the oil over medium heat and add the onion, carrots, celery, garlic, curry powder, salt and pepper.  Saute for 4-5 minutes until vegetables start to soften, stirring often.

2. Add the broth and lentils.  Bring to a low simmer for 20-25 minutes, stirring occasionally, until the lentils are tender. 

3. Stir in the beans, spinach and sausage (if using).  Heat through.  Season with additional salt and pepper as desired.  The soup will thicken slightly upon standing.

4. Serve with toasted almonds and dried cranberries.

Source: adapted slightly from Tamara B. via www.melskitchencafe.com

Peanut Butter Chocolate Chip Cookie Cups

These little gems have all the goodness of a cookie, but in a little mini muffin form.  They are very quick to mix together.  I didn't even pull out my electric mixer; I just mixed the dough together with a wooden spoon.  (I always love it when I don't have beaters to wash.)  And for some reason these seem easier to make than cookies.  Rather than pulling out a couple of cookie sheets and making sure I drop even amounts of dough onto the sheets to make cookies, for these I just stuffed dough into mini muffin cups.  The hardest thing about making these is that my three-year-old (who was "helping" me) was trying to eat the dough as fast as I could put it into the muffin tin. 

Peanut Butter Chocolate Chip Cookie Cups
Yield: 2 dozen mini cookie cups
Ingredients:
1 large egg
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips, plus extra to sprinkle on top

Directions:
1. Preheat oven to 350 degrees.  Lightly spray 2 dozen mini muffin cups. 

2. In a large bowl add the egg, brown sugar, granulated sugar, peanut butter and vanilla; mix until combined.  Add melted butter and mix until smooth.  Add the flour, baking soda and salt and mix just until combined.  Stir in the chocolate chips. 

3. Fill the mini muffin cups all the way to the top with dough.  Sprinkle a few extra chocolate chips on top.  Bake for 6-9 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Allow to cool in pan 10-15 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container. 

Source: adapted very slightly from http://bakeeatrepeat.ca

Spinach Artichoke Dip Bread

I had this bread at a recent church activity and it was amazing.  I love spinach artichoke dip, and while I love dipping pita chips in it, slathering the tasty stuff on some toasty bread is also a really wonderful idea.  I asked around for the recipe from the church activity and was told that they had used Spinach Artichoke dip from Costco--spreading it on French bread, sprinkling it with mozzarella and parmesan cheese, and warming it in the oven.  I didn't want to make a trip to Costco in order to make this at home, so I made a simple homemade dip and it worked great. 

Spinach Artichoke Dip Bread
Ingredients:
8 oz. cream cheese, softened
14 oz. can artichokes, chopped
2 cups chopped spinach, slightly packed
2 teaspoon garlic, minced
1 cup shredded mozzarella cheese, plus additional for sprinkling
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
1 loaf French bread

Directions:
1. Preheat oven to 350 degrees.  In a medium bowl combine cream cheese, artichokes, spinach, garlic, 1 cup mozzarella cheese, 1/3 cup Parmesan cheese, and salt and pepper to taste.  Mix well.

2. Cut loaf of French bread in half lengthwise (like cutting open a long hamburger bun).  Spread artichoke mixture on both sides.  Top with additional mozzarella cheese. 

3. Place on a baking sheet (lined with foil for easy clean up) and warm in oven until cheese is melted, but bread is not getting too dark on the bottom, about 8-12 minutes.

Source: inspired by http://damndelicious.net via Deidra S., dip adapted slightly from this post

Kale, Quinoa and Beet Salad

While I enjoyed this salad, I almost didn't post it because it didn't receive rave reviews at our dinner table.  But as I sat down to enjoy the last bit of it for lunch, I realized that I like unique salads, and the kale/quinoa base of this salad can be a great starting point for a delicious salad, even for those who don't care for beets. 

When I served this I billed it as a "build your own salad" and kept all of the different components in separate bowls to let people dish it up how they liked.  I also kept the leftovers stored in their separate bowls, which helped keep things fresh longer.

Kale, Quinoa and Beet Salad
Yield: Serves 4
Note: Steps 1-3 (along with roasting the beets) can be prepared ahead of time and stored separately in the refrigerator until ready to assemble the salad.
Ingredients:
1-2 beets, roasted (avocado or roasted butternut squash could be good alternatives to beets)
1 bunch kale (about 6 oz)
1 teaspoon olive oil
3/4 teaspoons kosher salt
1/2 cup dry quinoa
1 cup water
1/3 cup walnuts
1/3 cup dried cranberries
1 apple, chopped
1/3 cup feta or goat cheese

For the dressing:
3 tablespoons olive oil
2 teaspoons honey
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Directions:

 1. In a small saucepan combine the quinoa and water.  Bring to a boil, then turn down heat to low, cover and simmer 15 minutes or until tender.  Cool. 

2. Place walnuts in a small skillet and toast over medium heat, turning frequently, until fragrant and lightly browned (5-7 minutes).

3. Wash and dry kale.  Cut into thin ribbons.  Toss with 1 teaspoon olive oil and 3/4 teaspoons kosher salt.  Massage kale for 3-4 minutes until it turns bright green and softens. 

4. Whisk together dressing ingredients.  Pour over cooled quinoa and mix well.  Combine the quinoa, kale, beets, walnuts, dried cranberries, apple and cheese. 

Source: adapted slightly from www.jeanetteshealthyliving.com

Chocolate Frosted Peanut Butter Bars

These bars have great chocolate-peanut butter flavor and are just perfect to feed a crowd.  The cookie base is a perfect texture and flavor and is topped with a layer of peanut butter and then chocolate frosting.  All the greatness of a cookie (plus frosting!), and in quick bar form. 

Chocolate Peanut Butter Bars
Ingredients:
For the bars:
2 cups (10 oz) all-purpose flour
2 cups (6.4 oz) quick oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 oz) unsalted butter, softened
1 1/4 cup (9.5 oz) packed light-brown sugar
3/4 cup (5.7 oz) granulated sugar
2 large eggs
1 cup (8.6 oz) creamy peanut butter
1 teaspoon vanilla extract

For the frostings:
1 cup (8.6 oz) creamy peanut butter

1/4 cup unsalted butter
3/4 cup chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup cocoa powder
1 cup powdered sugar
1/4 cup heavy cream (or milk)

Directions:
1. Preheat oven to 350 degrees.  Spray a rimmed 13x18 inch cookie sheet. 

2. In a medium sized mixing bowl stir together flour, oats, baking soda and salt.  Set aside.

3. In a large mixing bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the eggs and blend well.  Add 1 cup peanut butter, 1 teaspoon vanilla and mix well.  Add the flour mixture and mix until just combined. 

4. Put dough into prepared cookie sheet.  Spray hands with non-stick cooking spray and press the dough into an even layer in pan.  Bake for 12-15 minutes until just golden.  (The edges should be puffed and beginning to set, but still soft.)

5. Remove from oven and cool 5 minutes.  Drop spoonfuls of the remaining 1 cup peanut butter over the top and let sit for 1 minute.  Spread into an even layer. Allow to cool completely.

6. For the frosting, melt 1/4 cup butter and chocolate chips in the microwave for one minute.  Stir.  Continue warming in the microwave, stirring every 30 seconds, until completely melted and combined.  Transfer to a mixing bowl.  Stir in the salt and vanilla.  Add cocoa powder, powdered sugar and cream.  Beat until fluffy.  Spread over cool bars.

Source: Bar recipe from www.cookingclassy.com; frosting adapted from my friend, Janette

Chocolate-Chocolate Chip Cookies (Small Batch)

I know I already have a chocolate-chocolate chip cookie recipe on this website, but that recipe and this one are for different occasions, in my opinion.  The Thick and Chewy Triple Chocolate Cookies are rich with chocolate flavor and very delicious.  However, they can be a bit expensive and time-consuming to make by the time you chop and melt a pound of chocolate and let the dough sit before baking. 

So while I will keep that recipe around for special occasions or events, this chocolate cookie recipe is perfect for more everyday appearances.  It only makes about 10-12 cookies, and the small amount of ingredients can be mixed up by hand without pulling out an electric mixer (and then having to wash it).  You could be all proper and mix up the dry ingredients separately, but I go the lazy route and just mix it all in one bowl. 

While I have nothing against baking big batches of cookies, sometimes if it's after dinner on a weekend evening and we want a sweet treat, it's nice to just mix up a small batch of dough and bake up one sheet of cookies.

Chocolate-Chocolate Chip Cookies (Small Batch)
Yield: 10-12 cookies
Ingredients:
4 tablespoons butter, softened
Scant 1/4 cup sugar (50 g)
1/4 cup brown sugar (50 g)
1 egg
1/2 teaspoon vanilla
1/3 cup cocoa powder (33 grams)
1/2 teaspoon baking soda
Pinch salt
1/2 cup flour (64 g)
1/2 cup chocolate chips, plus more to press on top

Directions:
1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone liner. 

2. Cream together butter, sugar and brown sugar (this can be done without an electric mixer, just using a spoon).  Add the egg and vanilla; mix well.  Add the cocoa powder, baking soda and salt.  Mix until combined.  Add the flour and begin mixing.  When flour is almost incorporated add 1/2 cup chocolate chips and mix until the flour is incorporated.

3. Drop onto lined cookie sheet and press a few additional chocolate chips on top of each cookie.  Bake for 10-12 minutes.  Allow to cool on cookie sheet.

Source: adapted from www.sallysbakingaddiction.com

Orange and Asparagus Spinach Salad

I've just recently realized how easy it is to make a variety of tasty, healthy salads.  This salad came about one afternoon when I had some leftover steamed asparagus in my fridge and some oranges on the counter.  I love the sweetness and unique flavor oranges add to a green salad.  Sometimes asparagus can be a bit pricey, and I think diced avocado would be a great substitute in this salad.

Orange and Asparagus Spinach Salad
Yield: 2 large salads or 4 side salads
Ingredients:
5-6 oz. baby spinach/baby kale mix
1-2 Cara Cara oranges
12-14 asparagus stalks
1/3 cup almonds, toasted and chopped
1/4 cup crumbled feta cheese
Dressing of your choice (Poppyseed is pictured above, but I think balsamic vinaigrette pairs even better)

Directions:
1. Peel and break orange into segments.  Slice each segment in half lengthwise to create thinner orange sections. 

2. Steam asparagus until just tender, then transfer to a bowl of ice water.  Cool and drain.  Chop into 2-inch pieces.

3. Toss all ingredients (except the dressing) together, or arrange on plates.  Drizzle on dressing.

Source: Inspired by Cara Cara and Asparagus Salad in Home Cooking the Costco Way

Banana Oat Muffins (with optional mix-ins)

When brown bananas sit on the countertop begging to be baked into something yummy, a lot of people think "banana bread!"  But for some reason I tend to gravitate to muffins.  This muffin recipe is adapted from one of my favorite muffins of all time--Pumpkin Oat Muffins.  I cut down on the spices and also took the sugar down a bit because bananas naturally add so much sweetness.  I also decided to use melted butter instead of oil.

You can add whatever mix-ins you like.  These are delicious with walnuts in them, and this week I went crazy and added blueberries and walnuts.  And my kids love it when I add chocolate chips.  I prefer to use mini chocolate chips because it doesn't take very many to have little bits of chocolate dispersed in the batter.  I treated my kids on a snow day this week to chocolate chips in their muffins and they were quite excited.  I didn't tell them the muffins they were excited to eat were whole grain with minimal butter and sugar. 

Banana Oat Muffins
Yield: 12 muffins
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
2 tablespoons butter, melted and slightly cooled
Optional mix-ins: chopped walnuts, blueberries, chocolate chips, etc. (1/2-3/4 cup mix-ins)

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and butter.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com

White Beans with Rosemary

I'm always interested in trying tasty new ways to prepare beans .  They are pretty much the perfect food: healthy and inexpensive.  Our local Zoe's Kitchen restaurant serves Braised White Beans with fresh rosemary that are delicious.  I haven't had the beans at Zoe's for quite some time, so I can't say for sure how these compare to the original, but we enjoyed this homemade version. 

We had these white beans with focaccia bread and a kale, spinach and apple salad.  It felt great to serve a healthy meal that was quite tasty too.  I used canned beans this time, but I hope to try making this using dried beans at some point.  There is nothing particularly fancy about this dish, just beans flavored with some ordinary ingredients: onion, garlic, rosemary and chicken stock.  It is simplicity at its best!

White Beans with Rosemary
Yield: Serves 4-5
Ingredients:
1 tablespoon olive oil
1/2 cup onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
2 cans cannellini beans (15.5 oz each), drained and rinsed
1-1 1/2 cups chicken broth
salt and pepper, to taste
Fresh rosemary for garnish, if desired

Directions:
1. In a small saucepan heat the olive oil over medium heat.  Add the onion and saute until soft and translucent.  Add the garlic and rosemary and saute about 30 seconds.

2. Add the beans and 1 cup chicken broth.  Simmer, stirring frequently, until slightly thickened, adding more chicken broth if desired.  (The mixture will continue to thicken off the heat.)  Season with salt and pepper to taste.  Garnish with fresh rosemary, if desired.

Source: http://yeahimadeit.com

Berry Avocado Quinoa Salad

As I've mentioned before, one of my dreams is to have an abundance of raspberries growing in my yard.  If that ever happens, I imagine salads like this will make frequent appearances at our table.  This salad is delicious and healthy.  I love the combination of all the different flavors and textures--juicy berries, salty feta, crunchy almonds, little chewy bits of quinoa.  And just about everything is better with avocado, right?

The first time I made this I served it with store-bought poppyseed dressing.  If I end up trying a good homemade dressing I'll have to add an update.  I'd love to find a good oil-free dressing to put on this healthy salad.

Berry Avocado Quinoa  Salad
Ingredients:
1 1/2 cups cooked quinoa
1 cup sliced almonds, toasted
9 oz. baby kale or baby spinach (or a mix of the two)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium avocados, peeled, cored and diced
1/2 cup feta cheese, crumbled

Directions:
Toss all salad ingredients together in a large salad bowl (or divide ingredients and layer on individual plates).  Serve with poppyseed dressing. 

 Source: slightly adapted from www.cookingclassy.com

Chocolate Raspberry Cheesecake Pie

One of my dreams in life is to have raspberry bushes.  Raspberries are a little pricey to buy at the grocery store, but they are so delicious.  I would love to have an ample supply growing just steps from my kitchen.  While I would hopefully enjoy most of them plain or in salads or other healthy applications, a raspberry dessert is sure something to look forward to on occasion.

There's a lot to love about this cheesecake pie--chocolate cookie crumb crust, cheesecake filling, the chocolate/raspberry flavor combination, and if you're feeling like making something pretty you can pipe on some whipped cream and decorate the top with raspberries.  While this dessert is pretty and fancier than, say, chocolate chip cookies or brownies, there's nothing particularly difficult about making it.

While frozen raspberries would not work very well for the garnish, either fresh or frozen work fine in the cheesecake layer.  (I think the fresh hold their shape a little better, however.)  I wanted a more substantial chocolate layer on top, so I tripled what the original recipe called for.  I think doubling it and just using 4 oz. of chocolate and 1/2 cup whipping cream would have been enough of a chocolate layer though.

Chocolate Raspberry Cheesecake Pie
Ingredients:
For the crust:
1 3/4 cups crushed chocolate cookies (I used about 24 Oreos with the cream scraped out)
1 tablespoon sugar
5 tablespoons butter, melted

For the cheesecake layer:
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup raspberries, fresh or frozen

For the chocolate ganache:
6 oz. semisweet chocolate squares, chopped or 1 cup chocolate chips
3/4 cup whipping cream
(For a slightly thinner chocolate layer use 4 oz. chocolate, 1/2 cup whipping cream)

For garnish:
Sweetened whipped cream, if desired
Fresh raspberries, if desired

Directions:
1. Preheat oven to 350 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Mix in the melted butter until combined.  Press into the sides and bottom of a 9-inch pie plate.  Bake for 5 minutes.  Remove from oven and set aside to cool.

2.  Beat cream cheese until fluffy.  Add sweetened condensed milk and beat until smooth.  Add egg, lemon juice, and vanilla; mix well.  Arrange 1 cup raspberries evenly on the bottom of the cookie crumb crust.  Slowly pour cream cheese mixture over the raspberries.  Bake for 30-35 minutes or until the center is almost set.  Cool completely.

3. To make the chocolate ganache, heat the cream until just simmering (either in the microwave or on the stove) and add the chocolate.  Stir until the chocolate is melted and the mixture is very smooth.  Remove from heat and allow to slightly cool.  Pour on top of the cheesecake and place in the refrigerator to let the ganache cool completely and set.  If desired, garnish the whole pie or individual slices with sweetened whipped cream and fresh raspberries.

Source: cheesecake and ganache recipes slightly adapted from my friend, Wendy; chocolate cookie crumb crust from www.melskitchencafe.com

Mango Lassi

While I usually don't order drinks at restaurants, there are a couple drinks that are hard for me to resist.  Mango lassi is definitely on that list.  I've tried making my own a few times over the years but was never happy with the result.  After some investigating, including talking to one of my neighbors from India, I found out that you do not have to use fresh mango to make mango lassi.  There is canned mango pulp that works great in this drink.  I love the idea of using fresh mangoes, but they just weren't making mango lassi like I've had in restaurants.  I got canned mango pulp from a local Indian grocer, but I also saw some on Amazon.  I got the Deep brand, and I thought it was good.

Some searching online uncovered a few different flavors some people like to add (rose water, cardamom, etc.), but I like mine plain and simple with just mango pulp, yogurt, and milk.  Some recipes call for thinning the drink with water instead of milk (as does my neighbor), but I like to use most if not all milk so it does not start to taste watered-down at all.

Mango Lassi
Serves 4-6
Ingredients:
30 oz canned mango pulp (about 3 cups)
3 cups plain yogurt (I used nonfat Greek yogurt)
1 1/2 cups milk
Additional milk or water to thin to desired consistency

Directions:
Blend mango pulp, yogurt and 1 1/2 cups milk in a blender.  Blend in additional milk or water, if desired, until it reaches desired consistency.

Source: adapted from www.vegrecipesofindia.com, with help from my neighbor and a kind worker at my local indian grocery store

Avocado Mango Salsa with Coconut Rice

This meal has some of my favorite foods all in one bowl-avocado, mango, and black beans all over some creamy coconut rice.  It comes together very quickly and makes for a tasty light meal.  The lime juice keeps the avocado nice and green and adds some fresh flavor.  I find that I have leftover rice when I make this, but I would rather use the full can of coconut milk rather than have half a can languishing in my fridge.  The leftover rice can be eaten with beans or just by itself for a snack.

While this would make for a wonderful quick meal in summer, I thoroughly enjoyed a taste of the tropics on a cold January day the last time I made this.

Avocado Mango Salsa with Coconut Rice
Yield: serves 2 as a main dish, with leftover rice

For the coconut rice:
Ingredients:
1 1/2 cups Jasmine rice
1 3/4 cups water
1 14 oz. can coconut milk
3/4 teaspoons salt
2 teaspoons sugar

Directions:
In a small saucepan, combine all of the ingredients.  Bring to a boil, then reduce heat to low and simmer for 20 minutes or until liquid is absorbed and rice is tender.

For the salsa:
Ingredients:
1 avocado, diced
1-2 roma tomatoes, diced
1 mango, diced
1/3 cup chopped cilantro
2 tablespoons finely chopped onion, or to taste
Juice of one lime
Salt, to taste
Garlic powder, to taste
Dash of cayenne pepper or hot sauce (optional)

Black beans, for serving

Directions:
Gently mix all salsa ingredients together.  Serve over coconut rice with black beans on the side.

Source: very slightly adapted from my friend, Jessica

Spinach Artichoke Dip (Slow Cooker)

Spinach artichoke dip is such a tasty hot dip to have as an appetizer or party food.  And this recipe is extra nice because it is made in a slow cooker and is so easy.  It's pretty much a dump and stir type of recipe (plus a little chopping and shredding).

I didn't realize how much room 10 ounces of fresh spinach takes up, and when I made this I tried to use my 3 qt. slow cooker.  It didn't work out so well, and I ended up having to pull out my big 5 qt.  The spinach cooks down a lot, so don't worry, you will not end up with a huge crockpot full of dip (though that may not be such a terrible thing).   I'm curious to see how this would turn out using frozen chopped spinach as that would be less expensive and would fit in a smaller crockpot.

Two thumbs up for a delicious hot appetizer that can be prepared in advance and then just put into a serving bowl when it's time to eat.

Spinach Artichoke Dip (Slow Cooker)
Ingredients:
10 ounces baby spinach
8 oz cream cheese (cut into 1 inch cubes)
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/3 cup shredded Parmesan cheese
14 oz. can artichoke hearts, finely chopped
salt and pepper to taste
pita chips, bread, or vegetables for dipping

Directions:
1. Put spinach in a large (at least 5 qt) slow cooker.  Add cream cheese cubes, mozzarella, garlic, Parmesan cheese, and artichoke hearts.  Cover and turn on slow cooker.  Let warm up for 30-45 minutes, then stir well.  Cover again and cook on low 2-3 hours, or on high 1-1 1/2 hours.

2. Remove from heat.  Stir well.  Season with salt and pepper, as desired.  Serve warm with pita chips, bread, or vegetables.

Source: very slightly adapted from lecremedelacrumb.com via www.yourcupofcake.com