Roasted Chicken and Brussels Sprouts with Pumpkin Polenta

Fall has officially arrived in Durham! We had a brief glimpse of her a few weeks ago and then it got hot and humid all over again. Now, don't get me wrong, I love hot weather. Love love love. I am definitely a summer, bathing-suit, short-wearing, water-playing kind of girl. But one of the main reasons I love the weather in NC is the change in seasons. By the end of the summer, I am ready for fall. The crisp air, the crunchy leaves and the delicious, comforting food. When I started craving all things pumpkin, I knew that I was ready for the new season. This dinner came about by trying to figure out what to do with the random items I'd purchased at the store and the desire to satisfy my fall, comfort food cravings. And it definitely did the trick. The flavors meld together to taste a lot like a Thanksgiving meal but without the hours of work.

I recommend getting a jar of Herbes de Provence for your spice rack. One little jar includes a rich, aromatic blend of herbs, including thyme, basil and lavender. A good sprinkling of the blend can lend a ton of flavor to a dish without needing to buy a lot of individual herbs and spices. I also recommend keeping some canned pumpkin on hand this time of year. Make sure it is plain canned pumpkin, not pumpkin pie filling as that's a whole different animal. You can easily stir some canned pumpkin into risotto, quinoa, or polenta to make a simple side into something perfect for the season.

Roasted Chicken and Brussels Sprouts

• 1 tbsp olive oil
• 1 package boneless skinless chicken thighs, about 1 - 1.3 lbs
• 1 bunch Brussels sprouts
• 2 cloves garlic, minced
• 2 tsp herbes de Provence
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/2 cup chicken stock

Preheat the oven to 400 degrees.
In a large, oven proof dish (I use my dutch oven), heat the oil over medium to medium-high heat.
Season the top side of the chicken thighs with salt and pepper.
When the pan is very hot - the oil should shimmer and move easily around the pan - add the chicken, seasoned side down.
Let the chicken cook without moving them for about 8-10 minutes. This will give them that nice golden color and the meat will tear if you try to move them before they're ready.
Season the underside of the thighs and then remove them from the pan to standby.
While the chicken is browning, wash the Brussels sprouts and trim off the ends. I usually cut them in half unless they are very small or even into quarters if they're very large.
After removing the chicken, turn the heat down a bit and add the sprouts and garlic to the pan.
Season with a bit more salt and pepper and add the Herbes de Provence.
Saute for a couple of minutes and then add the chicken stock.
Stir to get all of the browned bits off the bottom of the pan.
Add the chicken back into the pan, brown side up.
Place the pan into the oven and roast for about 20 minutes, until the Brussels sprouts are tender and the chicken is cooked through.
Serve over pumpkin polenta.

Pumpkin Polenta

• 3 cups of liquid (milk, stock, water or a combination)
• 1/4 tsp salt, plus more to taste
• 1 cup polenta
• 1 cup canned pumpkin
• 1 tbsp butter
• 2-3 tbsp Parmesan cheese

Bring the liquid to a low boil in a medium saucepan over high heat. Be careful if you're using milk as it will quickly boil over and make a big mess. I usually remove the lid when it starts to simmer.
Turn the heat down to low.
Slowly pour in the polenta and stir to combine, breaking up any lumps. Season with a pinch of salt.
Once the polenta is combined, stir in the pumpkin. I use a metal whisk to break up any lumps and make a creamy polenta.
Continue stirring until the polenta thickens and starts to pull away from the sides of the pan.
Remove from the heat, add butter and Parmesan cheese.
Stir to combine, and let sit, covered for a minute or so.

For a printable recipe click here

Spicy Thai Chicken Noodle Soup

I have recently become obsessed with Pinterest. I'm probably late on this one but if you haven't joined the world of pinning, I highly recommend it. Or, possibly not, if you want to actually get anything else done. It tends to suck up a lot of time. But if you don't mind spending some extra minutes (or hours) perusing recipes, pictures of cute animals, fashionable shoes, etc. then it's definitely worth it. My boards on Pinterest focus mostly on food of course with some cute baby stuff and fancy shoes thrown into the mix. Follow me here if you're interested in checking it out!

Anyway, I made my first recipe from Pinterest last night and since I can't actually follow a recipe without adding my own spin, I decided to finally write a post and share it with you here. The original recipe is from Fitness Magazine and looks quite delicious. I just thought it lacked a little spice and seasoning so I added a few things and adjusted to my taste. As for the spiciness, you can add as much or as little as you like depending on your taste buds. I think the bit of Sriracha (Thai hot sauce) in the soup adds a great warmth without being too spicy and then any extra on top works for a true kick. Also, this made a ton of soup. We like leftovers so no problems here but you could easily cut back on the amount of broth and noodles and make less soup. When the noodles are added to the broth, they suck up a lot of liquid. If you'd like even less soupiness, this could easily become more of a stirfry than a soup by cutting back on the broth. Either way, it's a very yummy way to experiment.

Spicy Thai Chicken Noodle Soup

• 1 tbsp sesame oil (vegetable oil would also work)
• 2-3 cloves garlic, minced
• 2 inch piece of fresh ginger, grated
• 1 lbs. boneless skinless chicken thighs, cut into 1 inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chunky peanut butter
• 1 cup crushed tomatoes
• 2 tbsp fish sauce (or 1 tbsp soy sauce)
• 1 tbsp Sriracha
• 6 cups low sodium chicken or vegetable stock
• 12 oz bag of broccoli slaw (shredded broccoli and carrots)
• 10 oz bag shredded green cabbage
• 8 oz brown rice noodles
• 1 cup canned bean sprouts, rinsed and drained

In a large soup pot, heat oil over medium heat.

Season chicken with salt and pepper.

Add garlic, grated ginger and seasoned chicken to the hot oil, before oil starts to smoke.

Saute until the chicken is no longer pick on the outside, about 10 minutes.

Stir the peanut butter into the crushed tomatoes.

Add tomato/peanut butter mixture, fish sauce, Sriracha and stock to the pot.

Bring the mixture to a boil. (Comes to a boil quicker if you put the lid on the pot.)

Stir broccoli slaw into the soup, reduce heat back to medium and cook for about five minutes.

While broccoli is cooking, soak the rice noodles in hot water.

Drain the rice noodles and add them along with the green cabbage to the soup.

Cook for another 3-5 minutes.

Add a pinch of salt or a bit more fish stock if needed.

Turn the heat off and stir in the bean sprouts.

Top with more Sriracha, according to taste.

Print recipe here

Lentils with Fennel and Sausage...and the love of my life

I'm back!! At least for long enough to write this post. I know that it's been months (six to be exact) since I last posted here and for that I apologize. However, I believe my excuse is pretty valid. Three months ago I gave birth to an amazing little girl, Lyra Amber. She has completely changed my life in incredible ways, some difficult of course but all worth it. So I have been spending my time getting to know her and tending to her needs instead of creating new recipes. I have managed to cook some good meals, despite the difficulties of the cranky dinner hour, but nothing particularly new or of note. Except for this latest dish. I decided I was ready to try something new and hopefully get a chance to write about it. As many things in my life, this post will probably take longer to write than I want it to. I tend to get a few things done while Lyra is sleeping or happily playing on her jungle mat (see below) and then have to go feed/change/comfort her before I can finish. But I will attempt to get this done!

The best and easiest meals for me recently have been the kind that I can eat without needing to use a knife and preferably all in one bowl. This allows me to hold Lyra if necessary and still eat my dinner. This meal fits that bill perfectly and also happens to be very tasty. I've written about lentils before as they are both incredibly healthy and quite delicious. And they take to many different flavor combinations very well. This dish combines the sweet flavors of fennel with the savory and salty flavors of sausage. I used chicken sausage for its slight health benefits but pork would also be delicious. You could also increase the amount of fennel and possibly add in some wilted spinach for a vegetarian version of this dish. I might try that next time. Either way, this is definitely a dish to try - satisfying enough for a cool winter evening without weighing you down.

Lentils with Fennel and Sausage

• 1 cup lentils (I used French green lentils)
• 4 1/2 cups water
• 1 tsp salt
• 1 tbsp olive oil
• 1 lbs or so of sweet Italian sausage
• 1 small onion, diced
• 1 medium to large fennel, bulb sliced and stalks discarded, reserving green fronds
• 1 clove garlic, minced
• 1 tsp fennel seeds
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar

In a medium sauce pan, bring lentils, water and 1/2 tsp of salt to a boil. Turn down to a simmer and cook, uncovered, for about 20-25 minutes until lentils are tender but not falling apart. Drain lentils, reserving the cooking liquid.
While lentils cook, heat a large skillet with 1/2 tbsp olive oil over medium high heat.
Sear sausages until well browned on each side, about 10 minutes total.
Remove sausages and cut diagonally into slices.
Turn the heat down to medium, medium low and add remaining 1/2 tbsp oil.
Add onion, sliced fennel, garlic and fennel seeds, seasoning with remaining 1/2 tsp of salt and about 1/4 tsp black pepper.
Ladle about 1/3 cup of lentil cooking liquid into pan to help release the brown bits from the sausages.
Saute vegetables until very tender, about 15 minutes, adding more lentil cooking liquid as the pan gets dry.
Once the vegetables are tender, add the sliced sausages to finish cooking, about 5 minutes.
Stir in the cooked lentils, red wine vinegar and about 1 tbsp chopped fennel fronds.
Season with a pinch more black pepper and salt, if needed.
Garnish with more chopped fennel fronds.

For a printable recipe click here

Polenta Pie with Roasted Vegetables

My very good friend Lily is incredibly smart. In fact, she is currently taking the bar exam, which I'm sure she will ace after three successful years of law school. In addition to being smart and motivated and all that, Lily is also a great cook. Clearly more interesting than her law skills in my opinion and, fortunately for us foodies, also something she finds worth exploring and expanding even in the midst of studying for said bar exam. So while most law students hunker down and don't leave the library until the bar exam is over, Lily decided to start a food blog, appropriately named Bar Food. So while she was presumably doing a lot of studying, she was also exploring a whole list of food tasks that she's been meaning to tackle. One should eat while studying anyway so why not make it an enjoyable learning experience at the same time? Seems reasonable to me and the result is a very funny blog full of good food tips and fun recipe ideas.

Lily and I often talk about food and different things we like to make or want to try making. One food we've discussed often is the delightful dish of polenta. It's so versatile and easy and absolutely delicious. A recent recipe on her blog was for a vegetable pie with a polenta crust, something that both looked delicious and fit into my need for gluten free delights. So I decided I had to make it using up all of the delicious produce available at the farmers' market. Our versions are slightly different based on what we each had available. But give it a try with whatever you have on hand. It's easy to make and tastes amazing. I only wish I had had some goat cheese to melt on the top like she did...next time!

Polenta Pie with Roasted Vegetables

• 1/2 onion, thinly sliced
• 1 large zucchini and 1 yellow squash, sliced into thin half moons
• 1 eggplant, peeled and sliced
• 1 pint cherry tomatoes, halved
• 1 tbsp + olive oil
• Salt and pepper
• 1 cup polenta
• 3 cups water or vegetable/chicken stock
• 2 eggs
• 1/3 cup milk
• 1/4 cup Parmesan cheese, plus more for garnish
• 2 tbsp fresh basil, thinly sliced

Preheat oven to 450*F.

Toss onions, zucchini, squash, eggplant and tomatoes with enough olive oil to lightly coat and season well with salt and pepper.

Arrange vegetables in an even layer on a large baking sheet.

In a small saucepan, bring stock to a boil with a pinch of salt.

Turn heat to low and slowly pour in polenta, stirring thoroughly to avoid any lumps.

Continue cooking, stirring frequently, for about 5-8 minutes, until polenta is thick.

Spread cooked polenta into a lightly greased (vegetable spray works) pie pan, making it as even as possible.

Put both the vegetables and the polenta pie into the oven and cook for about 10-15 minutes, until vegetables are tender and the polenta begins to get golden on the edges.

Meanwhile, mix together eggs, milk and Parmesan cheese. Season with black pepper.

Remove polenta and vegetables and layer as many of the vegetables into the polenta pie as you can fit, pressing down the polenta as you go.

Turn the oven down to 375*F.

Pour the egg mixture over the vegetables, pressing with the back of a spoon to get it to soak in.

Place the veggie pie back into the oven and cook for 25 to 30 minutes, until the eggs are set.

Garnish with fresh basil and more Parmesan cheese.

Let the pie rest for a bit before cutting to let it set. I was too impatient for this and mine fell apart a bit. Still delicious though!

For a printable recipe click here

Summer Vegetable Ratatouille with Feta

I've written about this type of dish before but it's just too good to not include this version of it on my blog. And besides, it's been awhile since we've had an abundance of summer produce available so it's time to start thinking about these great vegetables dishes again. The farmers' market is full of different types of squash: zucchini, yellow squash, Lebanese, patty pan and eggplant (not really a squash, but you get my point). Not to mention bright red tomatoes waiting to burst they're so juicy. So with these incredibly fresh ingredients at the ready, there are tons of delicious dishes just begging to be made. One of my favorites is a ratatouille type dish, served over gluten free pasta (or regular if you can eat it of course), topped with cheese. For this version, I went with feta, a change up over the usual Parmesan or other similar cheese but equally delicious. I chose feta because that is what Chapel Hill Creamery had at the time I went to the market. But I think it was just a cosmic push to include this wonderfully salty, briny cheese into my dish to add a whole new level of flavor that just wouldn't have come from anywhere else. Although the vegetables are incredible on their own, sauteed in a bit of olive oil with garlic, salt and pepper, I added a few things to create something new and add to the overall yumminess of the dish. The red wine vinegar adds a brightness to the dish while the sugar brings out the sweetness in the tomatoes. Finished off with some fresh basil and a bit more feta cheese and you've got yourself quite a meal.

Summer Vegetable Ratatouille with Feta

• 1-2 tbsp olive oil
• 3 cloves garlic, smashed and peeled
• 2 zucchini, chopped into small cubes
• 1 yellow squash, chopped
• 1 large eggplant, peeled and cubed
• 4-5 plum tomatoes, chopped
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tsp dried thyme, or 2-3 tsp fresh
• 1 tsp sugar
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 3 oz feta cheese, crumbled, plus more for garnish
• 2 tbsp fresh basil, chopped

Heat oil in a large skillet, preferably with straight sides, over medium heat.
Add garlic cloves, zucchini and yellow squash, season with a pinch of salt and pepper; saute for a few minutes.
Add eggplant and tomato, stirring to combine. Cook until vegetables begin to soften, about 5-8 minutes.
Stir in tomato paste, red wine vinegar, thyme and sugar. Season with a bit more salt and pepper.
Simmer sauce for about 8-10 minutes until all of the flavors are well combined and the vegetables are tender.
Remove from heat and stir in crumbled feta and fresh basil. Check seasoning and add more salt or pepper if needed.
Serve sauce over cooked pasta or rice and garnish with a bit more feta cheese.

For a printable recipe click here

Vegetable Gazpacho: Perfect for a Hot Summer Night

Sometimes in the summer - especially a North Carolina summer - you just don't feel like cooking. The thought of turning on a hot stove and then standing over it for 30 minutes or so sounds unbearable. But just because you don't want to cook anything, doesn't mean you have to miss out on a healthy, homemade meal. Besides, getting takeout usually involves going outside, which will probably be hotter than turning on the oven anyway. And we all know that homemade food is better for you than takeout (not that the occasional Thai takeout meal hasn't saved me during pregnancy-induced exhaustion). But making something at home is definitely the better bet when you can. Although I love me some salads, sometimes I want other options for no-cook dinners. So instead of eating vegetables tossed in salad dressing, I blended them all together and made gazpacho. This delicious, cold soup - usually made with tomatoes - fits the bill perfectly for a healthy meal that requires absolutely no heat. It's full of good for you veggies and heart healthy fats like avocado and a touch of olive oil. I served the soup with some crackers spread with a bit of cheese and had a delicious dinner that didn't cause the temperature in my house to raise one degree. I used a blender and did the pureeing in batches. A food processor would also work, just be careful to not overfill it. Most gazpacho recipes call for onion, but I don't really like the bite of raw onion so I left it out. But feel free to include a small onion or other vegetables that you like: bell peppers would also work nicely. Basically you can throw the whole vegetable garden in there and create a delicious soup that takes very little time to prepare.

Vegetable Gazpacho

• 2-3 large tomatoes, diced
• 2 cucumbers, peeled, seeded and diced; reserve 1/2 of 1 cucumber
• 1 zucchini, diced
• 1/2-1 cup tomato or vegetable juice
• 1 avocado
• 1 bunch basil, divided
• 1/4 cup balsamic vinegar
• 1 lime
• 1 tbsp olive oil
• 1/2-1 tsp salt
• 1/4 tsp black pepper

In a blender or food processor, chop up tomatoes, 1.5 cucumbers and zucchini. Add about 1/4 cup tomato juice to help the vegetables combine. Do this in batches if needed, making sure everything is finely pureed.
Dice the remaining 1/2 cucumber into small cubes and reserve.
Roughly chop half of the avocado and add to the blender. Cut the other half into cubes and reserve.
Chop half the basil and add to the blender. Thinly slice other half and reserve.
Add balsamic vinegar, 1/4 - 1/2 cup tomato juice, juice of half a lime, and about 1/2 tsp of salt to blender and puree until well combined. (Amount of salt will vary depending on saltiness of tomato juice).
Pour all of the pureed soup into a large bowl. Stir in diced cucumber (I like the added texture, but puree everything if you want a totally smooth soup).
Add more tomato juice if too thick. Stir in olive oil and season with salt and pepper. Add more lime juice, if desired.
Soup can be served immediately or refrigerated for up to a day before serving.
Garnish each bowl with a few chunks of reserved avocado and ribbons of basil.

For a printable recipe click here

Goat Cheese Smashed Potatoes with Spring Veggies

I must admit that I have been less than inspired by my cooking recently. It's not that I haven't been cooking or that it hasn't tasted good, I've just been relying on things I'm comfortable with or variations of things I've made many times before. And while it provides nourishment for me and my hubby, these meals have not compelled me to write about them and share them with you. This meal, however, was an exception. It started with a trip to the Durham Farmers' Market, which is always cause for some cooking inspiration, especially as we move into new and exciting spring produce. As usual, I didn't enter the market with much of a plan, hoping to find some products that would work well together and create a simple, seasonal meal. I ended up with some great little red-skinned potatoes, Lebanese squash (a cross between zucchini and yellow squash), shiitake mushrooms, and red pepper goat cheese. Armed with these fresh items, I headed home to come up with something to make.

Since potatoes and cheese are a match made in heaven, I decided to start with smashed red potatoes seasoned with the flavored goat cheese. The red pepper added a touch of sweetness while the fresh goat cheese made the potatoes nice and tangy. I like my potatoes to have some texture, so I left the skin on and simply mashed them with a fork for an uneven consistency. I then sauteed the squash and mushrooms, added some sun-dried tomatoes and white beans, and finished it off with a splash of red wine vinegar. The whole meal took less than 30 minutes to make and tasted fresh, healthy and exciting. It's also a great meal to try if you want to eat less meat. The beans and goat cheese add protein and make the dish satisfying enough that you won't miss the meat. Hopefully this meal, and the season's great produce, will inspire you to make something new and bring some excitement back to the dinner table.

Goat Cheese Smashed Potatoes with Spring Vegetables (serves 2, with leftovers)

• 1 lbs. red-skinned new potatoes, halved if large
• 4 oz fresh goat cheese, flavored if desired
• 1 tbsp butter
• 1/4 cup milk (if needed)
• 1 tbsp olive oil
• 2-3 large garlic cloves, smashed and peeled
• 4 oz shiitake mushrooms, stems removed and sliced
• 2 medium Lebanese squash (or zucchini), chopped
• 1/2 cup sun-dried tomatoes, chopped small
• 1 15oz can white beans, drained and rinsed
• 1-2 tbsp red wine vinegar
• Salt and black pepper

Put the washed potatoes into a small saucepan and cover with cold water.
Cover the pan and bring to a boil over high heat.
Once boiling, season water with a generous (1 tsp +) pinch of salt and boil potatoes uncovered until tender, about 12-15 minutes.
Drain potatoes and return to hot pan.
Stir in goat cheese and butter, mashing potatoes with a fork or potato masher.
Add milk if needed to make potatoes easier to mix.

While potatoes are boiling, heat oil in a large saute pan.
Add garlic and saute for a minute.
Add mushrooms and cook until mostly browned, about 4-5 minutes.
Add squash and season with salt (1/2 tsp or so) and pepper (1/4 tsp or so).
Saute for about 8 minutes, until squash is nearly tender.
Add in sun-dried tomatoes, white beans and vinegar, cooking for another couple of minutes to heat through.
Season with more salt and pepper if needed.

Serve vegetables over mashed potatoes and enjoy!

For a printable recipe click here

Lentils with Red Wine Vegetables

Photo courtesy of Urban Durham Realty blog

Last weekend my good friend and one of my college roommates came to visit. Obviously a cause for celebration, we made the most of the weekend in true Durham-loving fashion. Although she lived in Durham for four years in college, a lot has changed in the past three and a half years since she left. I couldn't wait to show off how cool Durham has become. So in addition to spending some quality time together, we got to explore some of  what I consider to be the coolest parts of Durham. To start the weekend off with a bang, we went to dinner at Revolution, which I consider to be one of the best new restaurants in Durham. Saturday we enjoyed the free tasting offered at Wine Authorities and then cheered on the Duke Blue Devils with friends and more good wine. Sunday we had a delicious breakfast at Foster's, stretched it out at Patanjali's Place with yoga flow, and then topped that off with lunch at Dame's Chicken and Waffles, Gavin's favorite for Southern delights. Unfortunately that afternoon I had to drop her off at the airport, making the weekend seem incredibly short. But I'm pretty sure she left feeling relaxed and full, and hopefully a little impressed with all that Durham has to offer. For one weekend, we managed to take in several of Durham's best spots.

In addition to all of the "site-seeing," eating and drinking, we also spent some time talking about cooking. Considering we both love to cook, this was an inevitable conversation for the two of us. It's been an unusually cold winter in both NC and Texas, our respective homes, leading our conversation toward heartier comfort foods and the delights of root vegetables. For anyone who doesn't love to cook, this may sound like an odd conversation to have, but trust me, we got pretty excited about delicious soups and hearty roasted vegetables. One dish in particular made us both intrigued and since I loved it and she wanted to try it, I promised to share it here. I wrote a couple weeks ago about lentils and how delicious they are. This recipe is no exception. Combined with root vegetables in red wine and finished off with Dijon mustard, this is a satisfying and healthy dish. I adapted this recipe from Cooking Light, a great resource for healthy recipes year round.

Lentils with Red Wine Vegetables (serves 6)

• 3 cups vegetable stock or water
• 1 1/2 cup dried lentils (I used French lentils)
• 1 tsp salt, divided
• 1 bay leaf
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 celeriac (celery root), peeled and chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small sweet potato, peeled and chopped
• 1 bunch Brussels sprouts, stems removed and halved if large
• 1 tbsp chopped fresh tarragon, divided
• 2 tbsp tomato paste
• 1 garlic clove, minced
• 1 cup dry red wine
• 1/4 tsp black pepper
• 1 tbsp Dijon mustard

In a medium saucepan, combine stock/water, lentils, 1/2 tsp salt and bay leaf and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, until lentils are tender.
While the lentils simmer, heat olive oil in a large pot over medium heat. Saute onions for about 5 minutes. Add celeriac, carrots, parsnips and sweet potato, seasoned with 1/2 tsp salt, or so. Cook for about 10 minutes.
Stir in Brussels sprouts, 1/2 tbsp tarragon, tomato paste and garlic. Cook for another 2-3 minutes.
Pour in red wine, scraping any bits of the bottom of the pan.
Bring to a boil, then reduce heat, cover and simmer for about 10-15 minutes, until vegetables are fork tender.
When lentils are done, add them to the vegetables with mustard and black pepper.
Stir to combine and cook for another 2 minutes to let flavors blend. Remove from heat and stir in remaining tarragon.

For a printable recipe click here

Lemony Shrimp Risotto

There are two problems I sometimes face when sitting down to write a blog post. The first is a lack of recipes to share, or a lack of a photograph to go with a new recipe. I just feel that I can't share a recipe without some sort of visual aid. I think it makes the post more inviting and hopefully encourages people to make something new. The other problem I face is writer's block. I just simply cannot get myself to write anything, even if I have a ton of new recipes to share. It's not that I don't want to share them - because I definitely do - but I can't seem to figure out how to do so. This past week has been one of those times. I have several recipes, with photos, that I want to share with you, but I've been unable to put anything into writing. It's not like I usually have anything particularly profound to say, but I try to have some sort of story to go along with the food. I could just write out a recipe, and I'm sure there are plenty of people who never actually read food blogs, they just scroll down to the recipe (yes, I too am guilty of this on occasion). But for those people who do want to read something, I like to oblige. So when I have nothing to say, I end up not posting for awhile.

So instead of trying to come up with something clever for today's post, I decided to simply share with you my dilemma. I'm sure anyone who's ever written anything - a journal, a school paper, a book - has experienced some sort of writer's block, so hopefully you can forgive my lack of recent posts. I will do my best to overcome this block and share with you some new recipes. This first one is pretty simple, despite the sometimes scary thought of making risotto. Yes, I do recommend stirring it as much as possible while it cooks. But don't worry if you have to step away for a minute to do something else. Just make sure there's always plenty of liquid in the pot so that the rice doesn't dry out or potentially burn. The lemon zest and juice add a great brightness to this dish while the creaminess of the risotto makes it luxurious and comforting. This is definitely a dish that can transfer from winter to spring with no problem. To make it even more spring-like, stir in some sliced asparagus spears a minute or two before adding the shrimp and you've got a fresh dish, all in one pan.

Lemony Shrimp Risotto (serves 2, with leftovers)

• 4-5 cups low-sodium chicken stock (or combination of stock and water)
• 1 tbsp olive oil
• 1/2 medium onion, chopped (about 3/4 cup)
• 6-8 oz sliced mushrooms
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup arborio rice
• 3 tsp lemon zest & 2 tbsp juice, from 1 lemon
• 1/3 cup dry white wine
• 1 lbs shrimp, peeled and deveined
• 1 tbsp fresh tarragon, chopped

In a small saucepan, heat chicken stock over medium-low heat.
In a large pan, preferably with straight sides, heat olive oil over medium heat.
Saute chopped onions until soft, about 8 minutes.
Add mushrooms and saute until soft and lightly browned, about 6 minutes.
Season with garlic, salt and pepper and cook for another minute.
Add rice and cook for another couple of minutes to toast rice.
Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom.
Once the wine is almost absorbed, add about 3/4 cup of stock.
Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time.
Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time.
When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes.
Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed.
Cover pan and let sit for 2 minutes before serving.

For a printable recipe click here


Lemony Shrimp Risotto

Lentil Soup with Balsamic Roasted Vegetables

I tend to forget about lentils when I'm thinking of things to cook. I'm not sure why I forget about them because they are delicious and one of my favorite bases for vegetarian cooking. But they just haven't made their way on to my mental rolodex, yet. I love lentil soup, curried lentils, lentils and rice, all of which I've ordered off of various menus. But why wait to eat them at a restaurant - and pay a lot more - when I can easily make them at home? So when I ran across a Cooking Light list of winter recipes, I knew I had to try the ones with lentils. So in the past week, I have made two different lentil dishes, both of which I will be sharing with you. If you're not familiar with lentils, I definitely recommend giving them a try. They are packed with protein and other great nutrients, making them a perfect base for any vegetarian meal. Although I love meat and often cook all types of meat at home, I do like to include one or two vegetarian meals during the week, both for the health benefits and the environmental impact, but I won't bore you with you my philosophies on these things.

Regardless of how you feel about meat or non-meat dishes, lentils are hearty and satisfying and great for cold weather meals. This soup combines the heartiness of lentils with the tangy, sweetness of balsamic roasted root vegetables. Feel free to play around with which root vegetables you use, depending on what's in season and what you like. I used sweet potatoes, parsnips and carrots but turnips or butternut squash would also work well. The flavors in this soup only get better the longer it sits, so make a big batch and save some for leftovers, or make it a day ahead and reheat right before serving.

Lentil Soup with Balsamic Roasted Vegetables (serves 4, with leftovers)

• 2 tbsp olive oil, divided
• 3 tbsp balsamic vinegar, divided
• 1 medium sweet potato, peeled and cubed
• 2-3 parsnips, peeled and sliced
• 2-3 carrots, peeled and sliced
• 1/2 tsp salt, divided (or to taste)
• 1/4 tsp black pepper, divided (or to taste)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tbsp fresh thyme leaves
• 1/3 cup dry white wine
• 1 1/4 cup dried lentils (I used French lentils)
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 bunch Swiss chard, stems removed and leaves chopped

Preheat oven to 375°. 
In a 9 x 13 pan, toss together 1 tbsp olive oil, 2 tbsp balsamic vinegar, chopped sweet potatoes, parsnips and carrots. Season with 1/4 tsp salt, and 1/8 tsp black pepper.
Roast vegetables until tender, about 30 minutes, stirring occasionally.
While vegetables are roasting, heat remaining 1 tbsp olive oil in a large dutch oven or soup pot over medium heat.
Saute onions until soft and lightly golden, about 10 minutes.
Add garlic, thyme and remaining 1 tbsp balsamic vinegar. Season with a pinch of salt and pepper. Cook for another minute.
Pour in wine, scraping up any bits off the bottom of the pan.
Add lentils and 4 cups of broth. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender 30-45 minutes (depends on type of lentils, check lentil package for more information).
Remove cover and add roasted vegetables and remaining 2 cups of broth. Simmer uncovered for another 15 minutes.
Stir in Swiss chard and cook until wilted, about 2 minutes.
Season with remaining salt and pepper, if needed.

For a printable recipe click here

Slow Cooked Chicken and Rice Soup

I am happy to report that we are now able to enjoy all of the deliciously hot water we want, thanks to some very hard working people at the gas company. We only suffered through about a week of no hot water, but if you have ever shared a similar fate, you know that that week seems to take forever. But for the past week or so, we've been enjoying hot showers, a functioning dish washer, and a much easier method of hand washing dishes. But even with hot water, it's sometimes nice to make an entire meal that involves very little clean up. Entire meals that can be made in one pot are great for when you want something satisfying and simple. One way to get a great meal with minimal effort is through the use of the slow cooker. This is not a gadget I've spent a lot of time with, but I do have one and it certainly helps to make an easy dinner. The best part about a slow cooker is that, once you have the chopping and measuring done, all you have to do is press a button and forget about it. These meals are especially great if you have some time in the morning to get things prepared, so then it can cook all day and be ready to go when you want to have dinner. You could also prep everything the night before and simply pour it all together and hit the on switch in the morning. It's such a wonderful feeling to come home after a day of work or errands or school and know that dinner is already waiting for you. And as far as clean up goes, you probably will only have a knife, cutting board and the slow cooker pot. Doesn't get much easier than that. If you don't have a slow cooker, this soup could easily be made on the stove in a large soup pot with a lid. Set the soup on the lowest heat possible and cook for an hour or two, as opposed to 6-8 for the slow cooker. It's best to stir occasionally if the pot is on the stove since you do run the risk of burning the bottom. But it is still a relatively painless and easy to make soup, either way.

Chicken and rice soup is a great alternative to chicken noodle soup, especially for those of us who are gluten-free. But even for the noodle lovers out there, pasta can get overly mushy and fall apart when left in liquid too long. Brown rice, on the other hand, holds up nicely and only gets more flavorful the longer it's in the soup. And don't worry, chicken and rice soup can cure as many ailments as the classic bowl of chicken and noodle. (Note: I am not a doctor and don't actually know if soup cures anything, but I do know it tastes good.) The soup is also full of low fat chicken and healthy vegetables, making it a great dish if you aren't feeling well or even if you just want something healthy to balance out all the cookies and pies from the holidays.

Slow Cooked Chicken and Rice Soup (serves 4-6)

• 1 small onion, diced
• 3-4 carrots, peeled and chopped
• 3-4 celery stalks, chopped
• 2.5 - 3 cups mixed vegetables (I used broccoli and cauliflower florets)
• 1 cup brown rice
• 3 cups cooked chicken, chopped (I used 2 large chicken breasts)
• 1 cup water
• 6-7 cups low sodium chicken stock
• 1 bay leaf
• 1 tablespoon fresh thyme leaves, or 1 tsp dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Combine all vegetables, brown rice and chicken in the pot of a slow cooker.
Pour in 1 cup water and enough chicken stock to fully cover everything.
Season with bay leaf, thyme, salt and pepper.
Cover and cook on low heat for 6-8 hours. This just gets better the longer you cook it.
Season with a bit more salt and pepper if needed.

For a printable recipe click here

Osso Buco with Pine Nut Gremolata

Sometimes you just want to do something extra for dinner. Step out of the weeknight dinner mode and really make something special. A special occasion dinner will take a little longer and might cost a bit more, but it's definitely worth it when the time comes. And any dinner you make at home will be less expensive than a similar dinner at a restaurant and usually means more to whoever gets to enjoy the dinner with you. Birthdays, anniversaries, promotions, all are great reasons to take the time to make something you wouldn't normally cook. In my case, this dinner was a thank you to my parents for a great holiday trip to Mexico. I figure if they want to take me and Gavin down to Mexico for an awesome vacation, the least I can do is take the time to make a great dinner and pair it with some really nice wine. And since I not only made the dinner but also got to eat it, I definitely think I lucked out on the exchange. But nonetheless, I wanted to at least show a small token of my appreciation.

Thanks to some great advice from a coworker, I decided to make Osso Buco, a classic Italian comfort food that is often served around the holidays here in the states. The veal slowly cooks in a rich, savory sauce of tomatoes and stock, making it so tender it just falls of the bone. It's hearty and satisfying and perfect for a meal during the cold winter months. The simple gremolata served on top adds just the right amount of freshness and crunch to the dish. Serve it over pasta or brown rice and you've got a show-stopping dish. Combine the Osso Buco with a rich Amarone and you've got a serious feast on your hands. This lush, velvety red wine from Veneto, Italy pairs perfectly with the hearty dish and makes the meal itself worth celebrating.

Osso Buco (serves 6)

• 1 tbsp olive oil
• 1 whole veal shank, about 3.5-4 lbs
• 1 onion, diced, about 2 cups
• 3-4 carrots, peeled and sliced
• 3-4 celery stalks, sliced
• 4 cloves garlic, crushed and peeled
• 3 tbsp fresh thyme leaves, about 15-20 thyme sprigs, stems discarded
• 1 x 28 oz can plum tomatoes
• 1 cup dry white wine
• 4 cups veal or chicken stock 
• Salt and pepper

Preheat oven to 350°F.
Heat oil in a large, oven proof dutch oven over medium to medium-high heat.
Season veal shank liberally with salt and pepper (about 1.5-2 tsp salt, 1 tsp pepper).
Brown veal in hot oil for about 4 minutes per side.
Remove veal and set aside.
Turn heat down slightly and saute onion, carrots, celery and garlic till soft and slightly browned, about 10 minutes.
Add fresh thyme, tomatoes, wine and stock. Break up tomatoes with a spoon.
Return the veal shank to the pot. Make sure the liquid comes up about half way on the shank. If not, add more stock. Season with a pinch of salt and pepper.
Cover the dutch oven with a tight fitting lid, or aluminum foil, and place on the middle rack in the oven.
Cook the veal for about 2.5-3 hours or until meat pulls away easily with a fork.
Remove the lid from the pot and cook for another 30 minutes to allow the sauce to reduce.
To serve, either remove the bone and pull the meat apart into chunks, or place the entire shank onto a separate platter and slice meat, serving the sauce alongside. Pass gremolata as a garnish.

Pine Nut Gremolata

• 1/3 cup pine nuts 
• Zest from 1 lemon
• 1 bunch Italian parsley, stems removed and leaves chopped
• Salt and pepper

In a small, dry skillet, toast pine nuts until golden and fragrant, being careful not to burn them.
Combine chopped parsley, lemon zest and cooled pine nuts. Season with a pinch of salt and pepper.

For a printable recipe click here

Roasted Pork Loin with Fennel and Tomatoes

I'm sad to report that our beautiful new home currently has absolutely no hot water. The previous water heater sputtered it's last ounce of hot water early Thursday morning after leaking far too much water onto the ground for anyone's good. So, alas, we are without hot water during what will probably (hopefully!) be the coldest week of the winter. However, we are very fortunate to have parents near by with plenty of hot water to spare and a furnace that is working wonderfully to keep our house nice and toasty. So other than freezing cold hands, we are doing ok. The most challenging part for us, I believe, is the lack of hot water in the kitchen for washing dishes, which in turn means that our dishwasher does not work. Therefore, we are forced to wash everything by hand with water we have boiled on the stove. Very old school indeed. While many saner folk would probably opt for take-out on disposable dishes or eating out so someone else can wash the dishes, we plug on and are determined to cook as usual. Although Gavin usually does most of the dishwashing - since I do all the cooking - we are sharing the task now that everything has to be handwashed. But fear not! Like I said, I am still cooking and will therefore be sharing some fun new recipes.

I've been alternating recently between wanting hearty comfort food to fend off the cold and then lighter meals to pretend like it might some day get warm again. I wholeheartedly believe that what you cook and what you eat can effect your overall mood and your outlook on the day. So if you're feeling chilled to the bone and in need of warm blanket or hug, make something hot and satisfying that will not only warm you up as you're making it, but keep you warm after the dinner has been eaten and put away. This pork with fennel and tomatoes will make you warm and satisfied without weighing you down. Pork tenderloin is a very lean cut of meat and the vegetables are full of all of those great nutrients that help keep your body going and hopefully ward off that inevitable cold. To add another layer of comfort to this dish, serve the pork over rice or pasta. That way you have somewhere to catch all of the delicious sauce from the juicy tomatoes and white wine.

Roasted Pork Loin with Fennel and Tomatoes (Serves 4)

• 1 pork tenderloin (about 1.5 lbs)
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 large fennel bulb
• 1 pint cherry tomatoes, halved if large
• 1/2 cup dry white wine

Preheat oven to 350F.
Rinse off pork tenderloin and pat dry.
Combine minced garlic, cumin, cayenne pepper, thyme leaves, salt and pepper.
Rub the mixture all over the pork. Set aside to come to room temperature, about 20 minutes.
Heat oil in a large dutch oven (any oven proof pan will work) over medium heat.
Sear pork on all sides, about 3-4 minutes per side.
Cut the green tops from the fennel bulb. Reserve about 4 tbsp fennel fronds and discard the rest.
Cut the fennel bulb into quarters from top to bottom. On a diagonal, cut out the core from each quarter. Thinly slice the fennel bulb and chop the fronds.
Once pork is seared, add sliced fennel, fennel fronds and tomatoes to the pot. Season with a pinch of salt and pepper.
Put pot, uncovered, into the oven and cook pork to desire doneness. For medium rare, the thermometer will read 135-140, about 25 minutes.
Put the pot back on the stove and remove pork. Let the pork rest while finishing the sauce.
Over medium heat, add wine to fennel and tomatoes.
Scrape up any herbs on the bottom of the pot and allow to simmer until reduced by half, about 5-8 minutes. Adjust seasoning if necessary.
Slice pork and serve with the sauce.

For a printable recipe click here.


Roasted Pork Loin With Fennel and Tomatoes

Herb Crusted Steak with Wine and Mushroom Reduction

Some things are just meant to go together: peanut butter and jelly, Batman and Robin, Oreos and milk, Michael Jordan and Scotty Pippin. You get the idea. And near the top of this perfect pairing list, or possibly at the top depending on who you ask, is steak and red wine. The two are just meant to be consumed together. They are both delicious in their own right, don't get me wrong. But something magical happens when they are together. The steak draws out the earthy richness of the wine while the wine elevates the buttery, melt in your mouth quality of a good steak. Add a simple mushroom sauce to the steak and you have all sorts of umami going on in your mouth. There is something incredibly satisfying about flavors that are so connected to the Earth. No one wants their food to actually taste like dirt, of course, but hearty earthy flavors have some of the same soul-satisfying qualities as getting your hands dirty planting a garden or building something. Not that I do much of either of those things - although I will have a vegetable garden one of these days! - I can imagine what that would feel like. So for now, I'll get my soul satisfaction through delicious steak paired with the perfect glass of red wine.

However delicious steak and red wine may be, it's not the sort of thing I would want to eat every day. (Gavin might disagree but that's another story.) Part of its appeal, for me at least, is that steak is a special occasion sort of thing. I'm not talking about beef in general, or meat for that matter, but really good steak deserves special attention. This year for our Christmas Eve dinner, I made my family Filet Mignon with red wine and mushroom sauce paired with an excellent Bordeaux from the St. Emilion region. Chateau Rocher Corbin produces a delicious red wine full of rich flavors, blending Merlot and Cabernet Sauvignon grapes. The dark and earthy berry flavors went perfectly with the steaks, seasoned with fresh rosemary and thyme. Although this meal is definitely worthy of a special occasion, it isn't at all difficult to prepare. A few really good quality ingredients will do most of the work for you. And feel free to ask a friendly wine person (at Wine Authorities perhaps?) for suggestions on a perfect pairing for your steak meal.

Herb Crusted Steak with Wine and Mushroom Reduction (serves 4)

• 4 x 6 oz Filet Mignon (or your preferred cut of beef or size of steak)
• 1 tbsp olive oil
• 1 tsp salt 
• 1/2 tsp black pepper
• 2 tbsp fresh rosemary, finely diced
• 2 tbsp fresh thyme, finely diced
• 1/2 white onion, diced
• 12 oz sliced mushrooms (I prefer cremini but button also works)
• 1/2 cup dry red wine (something you would drink, but save the really good stuff for the meal)

Pat steaks dry and allow to come to room temperature before cooking; cold meat = tough meat.
Heat oil in a large pan or grill pan over medium to medium high heat.
Season steaks liberally with salt and pepper. Combine fresh herbs and divide among the four steaks. Press the herbs into the meat to stick.
Sear the first side of the steak for 3-4 minutes. Turn the heat down to medium, medium-low and cook for another 3-4 minutes.
Flip the steaks and continue cooking till desired doneness. For medium rare, the steak should be about 125-130F.
After you have flipped the steaks, add the onions to the pan to begin sauteing while the meat finishes cooking.
Remove the steaks when they are done and allow to rest while finishing the sauce.
Add the mushrooms to the pan and saute for 6-8 minutes to brown. Season with a pinch of salt and pepper.
Deglaze the pan with the red wine, scraping up any of the herbs left in the pan.
Simmer the sauce until the wine has reduced by half.
Serve the mushroom sauce alongside the steaks and pour yourself a glass of red wine.

For a printable recipe click here

Curried Cauliflower and Chickpeas

Cauliflower is in season and looks beautiful at the farmers' market. I often forget about this delicious vegetable and pass it by for its greener, more popular cousin, broccoli. But it definitely deserves its own merit and this dish gives it the credit its due. There's a great curried cauliflower dish on the Whole Foods salad bar that I love and cauliflower is often used in Indian cooking. This dish uses some of those flavors but, most importantly in my book, can be made with ingredients you probably have on hand. One of the most difficult things about cooking Indian-inspired food is the number of spices used in each dish. This combination of spices makes for delicious meals, but can be intimidating if you don't have all of the spices on hand.

This dish uses spices that, if you don't have them already, are a great addition to your spice cabinet as they can be used in all sorts of meals. Curry powder is great because it is a bunch of different spices already mixed together. That way you get a nice depth of flavor without having to spend a lot of money on different spices. Cumin, coriander, and cayenne are all useful spices to have on hand as they add a lot of flavor to meats, stews, chili, the list goes on. This dish is an adaptation from The Inspired Chef and tastes great served over brown rice. I had a large head of cauliflower (and most from the grocery store are pretty big) so this recipe makes enough for about six to eight people. If you want to make less, just use half a head of cauliflower and cut back on the other ingredients.

Curried Cauliflower and Chickpeas (Serves 6-8)

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 tsp ground coriander
• 1 tsp cumin
• 2 tbsp curry powder
• 1/4 tsp cayenne pepper (more or less to taste)
• 1 inch fresh ginger, peeled and minced
• 28 oz can plum tomatoes
• 1 head of cauliflower, cut into florets
• 2 14 oz cans chickpeas, drained and rinsed
• 2 tbsp tomato paste
• 1 bunch swish chard, stems removed and chopped into pieces
• Salt and pepper

In a large soup pot, heat olive oil over medium heat.
Add onion, spices and ginger. Season with about 1/2 tsp salt and 1/4 tsp pepper.
Saute until onion is tender and spices are fragrant, about 5 minutes.
Add in plum tomatoes, breaking them up with a spoon. Cook another 5 minutes.
Add cauliflower, chickpeas, tomato paste and 1 cup of water.
Bring to a simmer and cover, cooking for about 25-30 minutes, until cauliflower is tender.
Remove lid and stir in Swiss chard pieces. Cook long enough for chard to wilt and the sauce to thicken, another 5-8 minutes.
Season with a bit more salt and pepper to taste.

For a printable recipe click here

Smoked Salmon and Pesto Pizza

I've said it before and I'll say it again: I love pizza. And just because I can no longer enjoy the traditional, delicious gluten-filled kind does not mean I plan to it give up. Pizza is really just an excuse to eat bread (gluten-filled or gluten free) smothered with any number of delicious ingredients, most important of which is usually cheese. A traditional Margherita pizza of fresh tomatoes, mozzarella and basil is perfect in its simplicity and highlights the quality of the ingredients used. Try eating a pizza made with a poor-quality canned sauce and rubbery, shredded mozzarella after you've had one with fresh tomatoes, fresh mozzarella and a simple garnish of torn basil. Virtually impossible. If I was forced to only eat pizza Margherita for the rest of my life, I would definitely be a happy girl.

However, I do not have such restrictions, which means I have the wonderful opportunity to eat any type of pizza I want. I've experimented with different kinds of toppings (mushrooms and caramelized onions for example), new cheeses, and a variety of crusts. Now that I am gluten free, I've been trying to find a crust that tastes as much like a regular, gluten-filled crust as possible. For this most recent pizza, I used a mix from Bob's Red Mill that worked great. It was harder to work with than a gluten crust, but once I got it to cover the pan, it cooked up beatuifully. The crust and bottom of the pie crisped up nicely and the dough was a perfect balance of soft and chewy. Definitely worth a try for those gluten free folks out there.

Since I'd read a lot of great reviews of this particular crust, I was pretty sure it would be good enough to eat. The toppings, on the other hand, I wasn't as sure about. I had done a search for smoked salmon pizza on Epicurious because, for some reason, I really wanted smoked salmon. I found a couple that paired the salmon with pesto, which peaked my interest. I love pesto and I love smoked salmon so I went for it. The entire time I was making the pizza, however, I was planning my escape plan of a quick run down to Tyler's Taproom. I should probably have more confidence in myself, but every cook - no matter how good or experienced - has off days and I was afraid this might be mine.

However, my fears were totally unnecessary. The combination of creamy ricotta and pesto went perfectly with the smokey, salty taste of the salmon. Neither of the two flavors overwhelmed the other but worked together to create a very different kind of pizza. If you aren't a fan of smoked salmon, or just can't bring yourself to put it on pizza, give this pizza a try anyway and either leave the salmon off altogether or replace it with some sliced veggies or pepperoni. The ricotta, pesto blend works as a great alternative to the traditional tomato sauce, regardless of what you put on top. Make your own pesto or whip this pizza up in no time with your favorite store-bought kind.

Smoked Salmon and Pesto Pizza

• 1 12-16 inch pizza crust (follow recipe or package instructions for cooking)
• 3/4 cup pesto (recipe follows)
• 3/4 part-skim ricotta cheese
• 4 oz smoked salmon
• 5 basil leaves, for garnish

Preheat oven to 450˚F (oven temperature may vary, depending on crust).
If raw, pre-cook pizza for about 10 minutes without toppings.
In a small bowl, mix pesto and ricotta cheese till fully combined.
Spread mixture over entire pizza, leaving a small crust at the border.
Cook for an additional 8-10 minutes, until spread is fully heated through.
Top hot pizza with smoked salmon pieces and torn basil leaves.

Arugula and Basil Pesto

• 4 cups arugula (about 3 large handfuls)
• 1 cup loosely packed basil leaves
• 3 tbsp lightly toasted, blanched almonds
• 3 tbsp Parmesan cheese
• 3/4 cup olive oil (or so)
• 1 tbsp lemon juice (about 1/2 lemon)
• Salt and pepper

In a food processor, pulse to combine arugula, basil, almonds and Parmesan.
With blade running, stream in enough olive oil to bring everything together and make a sauce. You want it looser than a paste.
Stir in lemon juice and salt and pepper to taste.

For a printable recipe click here

Spiced Pecans Ready for the Holidays

December? Already? How is it that 2010 is almost over? But before it ends, we have a few weeks of holiday cheer and parties and celebrating and possibly some headaches or family feuds. The holidays are a great time to get together with family and friends, enjoying good food and drink together. But it can also be overwhelming. I love most things about the holidays except for the incessant Christmas music that seems to start earlier and earlier each year. I often feel like I'm not doing enough for the holidays since I don't have a Christmas tree by Thanksgiving or holiday decorations adorning every corner of my home. But rather than get bogged down by all that I'm not doing for the holiday season, I would rather take advantage of the aspects I do love about the holidays. My favorite thing about the holidays is everyone's desire to get together and celebrate. It doesn't really matter what you're celebrating - Christmas, Hannakuh, New Years, cold weather, time off from work - as long as it means getting together with friends over good food and celebratory beverages.

The approaching holiday season puts (most) people into a festive mood, making it the perfect time to host a casual get-together. If you have some friends who get extra grouchy during the holidays (and we all do), maybe an informal affair will be the perfect thing to cheer them up. A lot of people feel the need to go all out for the holidays, with elaborate spreads of food and holiday decor. But none of this is necessary when you have a group of close friends. All you need are some simple snacks and a few bottles of wine (or any beverage of your liking). Cheese and crackers always work well as do a bowl full of these spiced nuts. They are super easy to make but taste amazing and are perfect to have whenever you have friends over for a festive snack. You could also toss these nuts into a salad for a spicy crunch. Make a big batch and keep them in an airtight container so they're ready for any holiday event. If you're not a fan of pecans, try this same recipe with walnuts, almonds, hazelnuts; any nut would work or a combination of several.

Spiced Pecans

• 2 cups raw pecans
• 1 egg white
• 2 tbsp honey
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp salt
• 1/4 tsp cayenne pepper

In a large bowl, lightly whisk egg white.
Whisk in honey to combine.
Stir in pecans until thoroughly coated.
Toss in chili powder, cinnamon, salt and cayenne. Mix to combine.
Spread pecans onto a baking sheet lined with parchment paper.
Bake in a 300˚F oven for about 25 minutes, until pecans are brown.
Let cool before serving or storing in an airtight container.

For a printable recipe click here
Recipe adapted from Elana's Pantry

Chicken (or Turkey) Pot Pie and Happy Anniversary!

Happy anniversary to me! Today marks the one year anniversary of Bull City Food. A lot has happened in one year... all sorts of recipes, the changing of seasons, and oh yea, that whole wedding thing. :) It's been a great year for Bull City Food, which is hopefully only the first of many years of cooking and writing. My first recipe was made from leftovers of a Thanksgiving feast, so it's only fitting that I do another leftover special for this anniversary edition.

This year it's all about pot pie. And since I've finally accepted my gluten intolerance, it must be a gluten free version. Although, I promise no one would know the difference if they tried this pot pie; it's that good. However, if you would prefer to make a regular pot pie, just use any biscuit or dumpling recipe you like. (I'm sure the recipe on the Bisquick box would work just fine.) Because most of us tend to have lots of turkey left over after Thanksgiving, this is a perfect way to use up leftovers. But it also works well with chicken, so feel free to use up any leftover chicken you have from baked chicken or whole roasted chicken any time of the year.

Chicken (or Turkey) Pot Pie Filling

• 1 tbsp olive oil
• 1 small onion, chopped
• 2-3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 garlic clove minced
• 1/2 cup sliced mushrooms
• 2.5-3 cups chicken stock
• 1 pound cooked chicken or turkey, skinned and cubed (about 3 cups)
• 3/4 cup green peas
• 1 tsp dried thyme
• 2 tbsp cornstarch
• 2-3 tbsp water
• Salt and pepper

Heat olive oil in a large pot over medium heat.
Saute onion, carrots and celery until onion is soft and translucent, about 8-10 minutes.
Add garlic and mushrooms. Season with salt and pepper. Saute another two minutes.
Pour in chicken stock and add cooked chicken or turkey, thyme and peas (it's ok if they're frozen).
Simmer until liquid is reduced, about 10 minutes.
In a small bowl or cup, mix cornstarch and water until cornstarch is dissolved. Pour into soup mixture and bring to a boil. Allow the soup to boil for a few minutes to thicken.
Season to taste with salt and pepper.
Pour soup into a greased 9 x 13 pan.
Top soup with tablespoons of biscuit dough and cook in a preheated 400˚F oven for 25-30 minutes until filling is bubbling and biscuits are browned.

Gluten Free Crust:

• 1 3/4 cups gluten free all-purpose baking flour (I used Bob's Red Mill)
• 1 1/2 tsp xantham gum
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp sugar
• 1/2 tsp dried thyme
• 1/4 cup butter (room temp)
• 1/2 cup milk
• 1 large egg (beaten)
• 1/2 tsp cider vinegar

Combine dry ingredients, flour through thyme, in a large bowl.
Add butter, milk, egg and vinegar and mix together thoroughly.

For a printable recipe click here
Recipe adapted from Bob's Red Mill website

A Weekend Getaway in Charleston

This past weekend Gavin and I went to Charleston to celebrate my birthday. Not only was it a great chance to get away just the two of us before the craziness of the holidays but it was an absolutely fantastic culinary experience. I did a lot of research before we left to pick the restaurants we would go to so that we got the most out of our time there. You could easily spend an entire month in Charleston and eat at a different amazing restaurant every night. Unfortunately, we only had two nights so I wanted to choose wisely. I asked the masses on Twitter, read reviews on Urban Spoon, and was fortunate enough to have Bon Appetit's Charleston review from the November issue. The two restaurants I decided on were Charleston Grill and McCrady's. Although I can't compare them to all of the other great restaurants in Charleston, these two definitely did not disappoint.

Tuna Sashimi at Charleston Grill

Our dinner at Charleston Grill started late, around 9pm or so, when we arrived after driving from Durham. We got a great table near the piano where Jazz musicians entertained throughout our meal. Dinner started off with a complimentary appetizer of sashimi tuna with the most perfectly cut assortment of beets, cucumbers and olives. (It was either complimentary because it was my birthday or because the sommelier really liked us; either way we were quite pleased.) Each flavor complimented the others to create an amazing dish but I'm serious when I say that they were cut perfectly. Having been graded on my knife skills, I really appreciate some good knife work. Gavin then enjoyed a Thai beef salad and found the first white wine he actually really loved - a dry German Riesling. I had a salad that combined the spicy, somewhat bitter tastes of arugula, radicchio and frisee with sweet marinated grapes, pomegranate seeds and Marcona almonds. I was almost disappointed I had gone with something as basic as a salad but this dish was anything but basic. I was pleasantly surprised at how wonderfully everything went together.

Butter Poached Maine Lobster at Charleston Grill

For our entrees, Gavin enjoyed a butter poached lobster and I had a delicious scallop dish with a black bean sauce. The kitchen staff was even kind enough to adjust the sauce a bit to make sure that it was gluten free. And not only that, but the waitress brought out some fresh-from-the-oven gluten free bread to start the meal as soon as I told her I was allergic. The gluten free bread was delicious and Gavin decided to eat most of that instead of the usual bread offering. I was amazed overall at how gluten-free friendly I found Charleston. Definitely a bonus for anyone suffering from a gluten allergy.

Beef Tenderloin at McCrady's

After a full day of shopping around King St. and admiring the beautiful Louis Vuitton bags that we would never actually purchase, we got all dressed up and took a bike taxi over to McCrady's. Bike taxis are these great little carts pulled by guys riding bikes. We felt like we did a good deed to the environment and enjoyed a nice chat with our bike "driver" (peddler? not sure what you'd call him). McCrady's has a ton of history - it's told that George Washington himself dined there - and boasts a James Beard award winning chef (Chef Sean Brock, James Beard 2010 Best Chef Southeast). The atmosphere was definitely more serene than Charleston Grill without the lively Jazz band but we did sit near a very cozy fireplace. Both of our meals were absolutely delicious but they had a hard time living up to our first incredible experience dining in Charleston.

Cocktails at The Gin Joint

Because we ate on the earlier side on Saturday, we decided to hold off on extra drinks at the restaurant and instead, go to a few bars in the area. We enjoyed our first cocktail on a rooftop bar with a perfect view of a beautiful full moon. The next stop was The Gin Joint, a recommendation from one of Gavin's coworkers. What a great suggestion! This tiny little bar serves only authentic pre-prohibition drinks in the appropriate vessels. Staying true to this time period means absolutely no vodka on the menu, since vodka wasn't popular until prohibition. The drink menu however, is extensive, including several wines by the glass and a whole variety of cocktails made from all types of whiskey, gin, and tequila.

Julep No 1: A mint julep in the classic pewter glass (The Gin Joint)

The highlight of our time at The Gin Joint, however, was meeting and chatting with the couple at the table next to ours. We just so happened to sit next to Tamara Reynolds of the blog The Sunday Night Dinner and author of the cookbook Forking Fantastic: Put the Party Back in Dinner Party. A cook and food blogger living in New York, Tamara is also a part of Unique Eats, a show on the Cooking Channel featuring, well, unique things to eat in different parts of the country. She was at The Gin Joint to taste the different items that will be featured on an upcoming episode about Charleston. How cool is that! And not only is Tamara a food blogger/cookbook author/TV personality, but she's really nice and incredibly fun to chat with. From reading her blog, you'll find that she would probably be a hell of a lot of fun to cook with too!

All in all, Charleston makes for an awesome getaway - whether you're celebrating something or not. It's an easy 4 1/2 hour drive from Durham and full of great things to do for a weekend. In addition to our amazing eating experiences, we also checked out the farmers' market on Saturday and took a harbor tour on Sunday. We will definitely be heading back, hopefully sometime soon, to check out some of the places we didn't get a chance to visit.

*My apologies for the dark photos. Low light is great for ambiance in a restaurant, not so good for taking pictures.