Hold the cilantro, please

Go for Guinness

2010-04-17T23:24:00.000-07:00

Friends, after a respite, I've returned ready to share more recipes. Lots of good food to share, so I hope you're ready!

Since spring has started, it seems my house has gotten busier than ever. Between work for Aaron and me, Emma's schools, and tons of activities for everyone, mealtime has sorta gotten the short shrift lately. So, I've recommitted to making friends with my slow cooker. We're not good pals yet, but I'm working on it.

I found an amazing recipe for beef stew, made with Guinness beer. This has become an absolute favorite of my family. This makes a ton of stew, so it's great for company -- especially on a winter's evening. With just a bit of prep work on my part, the slow cooker does the rest beautifully. Great for a family on the run!

This recipe is from Cook's Country magazine.

Guinness beef stew

4 lb. boneless beef chuck stew meat
2 tbsp. vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tbsp. brown sugar
1 tsp. dried thyme
1 oz. bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 lb. parsnips, peeled and cut into 1-inch chunks
1 1/2 lb. baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp. oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides (about 8 minutes). Transfer to slow cooker insert and repeat with additional 2 tsp. oil and remaining beef.

Add remaining 2 tsp. of oil, onions and 1/4 tsp. salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups Guinness, sugar, thyme, chocolate and bay leaves and bring to boil; use wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips and potatoes to slow cooker insert. Cover and cook on low until meat is tender, about 9 to 10 hours on low or 6 to 7 hours on high. Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, discard bay leaves and season with salt and pepper to taste. Serve.

Birth of a chef

2010-03-14T21:03:00.000-07:00

For almost as long as she has been walking, my adorable daughter Emma has loved being in the kitchen with me while I cook. At first -- like most children -- it was playing with the pots and pans, or stirring a spoon in an empty bowl. But as soon as she was tall enough (with the help of a stool) to see over the kitchen counter, she was eager to help.

Together, we've made countless cookies, dozens of muffins, gallons of lemonade. She's helped me chop vegetables, measure out spices, organize my ingredients. And as many moms can tell you, that's where some of the best conversations start. I get lots of "Mommy, when you were a little girl ..." questions. It's where I learn about what's going on at school, and who are her best pals -- all the relevant Emma information.

Knowing all this, I wanted to further her love of cooking. So when I found that the city of Concord offered a kids' cooking class, I decided to enroll my little chef. And while it was a little on the expensive side, I decided it was worth the extra money.

When I told her about the class, she practically bounced! Every day for weeks, she asked us "Does cooking class start today?"

Four weeks ago, it finally started. Right after she got home from her first class, Emma instructed her dad to call me at work so she could tell me that she had made something to share for dinner. That something: tabbouleh. It was so delicious! And it meant even more to me because my beautiful, talented little girl made it for us.

It was the same for the next three weeks. Week two was herb-roasted potatoes in parchment; week three, risotto. And week four was her very favorite: choco-marshmallow cookies. Each week, Emma had to ask the same questions: Is this recipe your favorite? Which one did you like best? Why did you like it? The answer was the same: I absolutely love it. I can't pick a favorite, because I love them all. And I honestly meant it!

One of the best parts for me was this class encouraged her to try new things. For instance, I cannot get my child to eat potatoes. However, Aaron found her munching the roasted potatoes she made in that second class. And after the last class, she told randomly told us at dinner: "Mom, do you like eggplant? Because we had it at class today, and it was kinda good." That left her parents -- the ones who struggle to get her to eat her vegetables -- speechless.

For a while now, if you ask my 5-year-old what she wants to be when she grows up, she will tell you "a chef." After this class, she's more determined than ever. And when that goal happens, I hope to score the first reservation. Because I can't wait to find out what treats she has in store.
To learn more about Emma's cooking instructor, go to http://www.letsgetkidscooking.com/.

This recipe, obviously, is from Emma's class. This is the one she wanted me to share.

Choco-marshmallow cookies

Cookies:
1 3/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
18 marshmallows, cut in half
1/2 cup whole pecans

Icing:
2 cups powdered sugar
5 tbsp. unsweetened cocoa
1/8 tsp. salt
3 tbsp. butter, softened
4-5 tbsp. heavy cream or half-and-half

Preheat the oven to 350 degrees. Grease baking pans, and set aside.

In a large bowl, sift together flour, salt and cocoa powder. With a mixer, cream shortening and sugar; add egg, vanilla and milk. Beat well.

Add dry ingredients to wet ingredients and mix. Drop by tablespoon onto a greased baking sheet. Bake for 8 minutes -- do not overbake!

Remove from oven and press 1/2 marshmallow, cut side down, on top of each cookie. Bake 2 minutes longer. Cool on wire racks.

To make icing, combine all ingredients together until smooth. Frost each cookie, covering most of the marshmallow. Top each cookie with a pecan half. Store cookies in a single layer in an airtight container.

Makes 36.

Mmmm ... ginger!

2010-03-07T15:26:00.000-08:00

Ginger is one of my absolute favorite flavors. I love the spicy sweetness of this delectable ingredient. It's amazing how the subtle flavor can be missed when it's not there. For instance, Aaron made a good stir-fry last week, but we both noticed its absence immediately.

As I've mentioned before, I keep a small jar of pre-minced ginger in my fridge. I find it at Safeway in the produce aisle, near the tomatoes and the jars of pre-minced garlic. Ground ginger is certainly great to keep in the pantry. And if you haven't tried crystallized ginger, you absolutely must. It's fantastic in gingersnap cookies.

This vegetarian dish is a great for a picnic. I received it from a former colleague at the Times, and Aaron and I adore it. Enjoy!

Ginger-peanut pasta salad

Salad:

8 oz. corkscrew pasta

20 fresh pea pods, tips and strings removed (about 1 cup)

1 medium kohlrabi, peeled and diced, or 1 cucumber, quartered lengthwise and sliced

2 medium carrots, cut into long thin strips (about 1 cup)

1 medium yellow and/or green sweet pepper, cut into thin strips

3/4 cup thinly sliced radishes

1/2 cup bias-sliced green onions

3 tbsp. snipped fresh cilantro or parsley

1/3 cup chopped peanuts

Dressing:

1/4 cup peanut or vegetable oil

3 tbsp. rice vinegar

2 tbsp. sugar

2 tbsp. soy sauce

1 tsp. grated fresh ginger

1 tsp. chili oil or several dashes bottled hot pepper sauce

Cook pasta. During the last 30 seconds of cooking, add pea pods; drain. Rinse with cold water and drain thoroughly.

To make dressing, add ingredients in a screw-top jar. Cover and shake vigorously to combine.

Combine pasta and pea pod mixture, kohlrabi or cucumber, carrots, peppers, radishes, onions and cilantro or parsley in a large bowl. Add dressing, and toss gently to coat. Cover and chill for 2 to 8 hours.

To serve, toss the salad again and sprinkle with peanuts.

Serves 12 (side-dish servings)

Cook's notes: If you haven't tried kohlrabi, it's a delicious bulb-like vegetable with a lovely cabbage flavor. A nice alternative would be jicama.

Satisfying your sweet tooth, at dinner

2010-03-06T15:24:00.000-08:00

I haven't included a lot of salad recipes, and I'm not entirely sure why. I really love salads, but I tend to find that many of the recipes are so similar to ones I already have. Or, they're full of great ingredients that I simply won't eat. Hmmm.

I got this recipe from my wonderful mother-in-law a few years ago. She served it one night at dinner for us, and Aaron and I couldn't stop talking about it on the way home. The original recipe is relatively high in fat, but I've found many ways to make it a bit healthier. Be creative -- the recipe is very forgiving!

Winter fruit salad with lemon-poppy seed dressing

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 tbsp. poppy seeds

Salad:
1 large head romaine lettuce, torn into bite-size pieces (about 10 cups)
4 oz. (1 cup) shredded Swiss cheese
1 cup cashews
1/4 cup sweetened dried cranberries
1 apple, cubed
1 pear, cubed

In a blender or food processor bowl with metal blade, combine sugar, lemon juice, onion, mustard and salt. Cover; process until blended. With machine running, add oil in a slow, steady stream, processing until thick and smooth. Add poppy seeds; process a few seconds to mix.

In a large serving bowl, combine all salad ingredients; toss to mix. Pour dressing over salad; toss to coat.

Serves 12 (1-cup servings)

Cook's notes: To cut down on the oil, I add more lemon juice -- make sure it's freshly squeezed for this recipe. In addition, I might add a little freshly squeezed orange juice to cut down on the sugar, as well. A shallot would be a nice replacement for the onion. I would not use extra-virgin olive oil here. There's too many flavors competing, and the oil's fruity flavor would lose out. Pecans or hazelnuts would be a delicious replacement for the cashews. As for the cheese, I would make sure to use a very mellow one. Danish fontina might be a nice choice. However, a strongly flavored cheese, like gorgonzola, would overpower the sweetness of the fruit and dressing.

Warm and wonderful

2010-03-05T00:50:00.000-08:00

Vegetarian eating requires lots of dedication, and a dose of bravery. One of the toughest parts, I've found, is finding the nerve to try some new foods.

For me, there's some vegetarian staples that I can't stomach, no matter how many times I try. Take tofu. It's so healthy, but it's so bland. No matter how you dress it up, it's just boring and flavorless.

The one food group I've turned to for new flavor ideas is, unsurprisingly, fruit and vegetables. Some are truly wonderful and have become favorites, such as asparagus and brussels sprouts. Others, such as zucchini and summer squash, not so much. One I have absolutely fallen in love with is celeriac. It's also known as celery root, and it's so delicious. I plan on searching for recipes for celeriac salad this summer.

But for now, it's at the heart of a delicious soup I hope you will enjoy as much as I do. In fact, this soup is so simple and delicious, I used to feed it to my daughter instead of baby food when she was first starting to eat solid foods. She loved it even then.

This recipe is from a 2003 issue of Cooking Light magazine.

White velvet soup

4 cups (1/4-inch) diced, peeled celeriac (about 1 1/4 lbs.)
4 cups (1/4-inch) diced, peeled Yukon Gold potatoes (about 1 1/4 lbs.)
3 cups fat-free, low-sodium chicken broth
2 cups water
2 tbsp. fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine
3/4 tsp. salt
1/2 cup 2 percent reduced-fat milk
1 tbsp. extra-virgin olive oil
3 tbsp. thinly sliced green onions

Combine celeriac, potatoes, broth, water, thyme and garlic in a large stockpot; bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until vegetables are tender. Place half of potato mixture into blender; process until smooth. Repeat with remaining potato mixture. Return pureed potato mixture into pan, stir in wine and salt. Cook over medium heat for 3 minutes or until thoroughly heated. Remove soup from heat, and stir in milk.

Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.

Serves 6

Cook's notes: To make this dish truly vegetarian, you easily could substitute vegetable broth for the chicken broth. I usually make this without the wine, instead using extra broth with a tablespoon or so of lemon juice or vinegar to add some bite. I also use fat-free milk, and it turns out smooth and delicious.

A vegetarian feast

2010-03-01T22:24:00.000-08:00

Back in the mid-1990s, as a young, impressionable college student, I decided to try a rather shocking way of life -- vegetarianism. It lasted only a few months, but it had many of my friends and family worrying about my health. Even then, the concern seemed ridiculous to me.

However, I discovered that giving up meat led to some killer cravings for hamburgers. In the end, the cravings won out. But I learned some lessons that I still carry with me today. Some of them:

4 Beans are delicious, even without meat.
4 Meat is expensive.
4 Vegetables -- especially fresh ones -- can make a filling meal.

I've also discovered that vegetarianism doesn't mean making meals full of just beans, or lentils, or celery. Salads are an obvious first choice. But pastas and soups also are a great way to go vegetarian, without missing any of the meat.

So, in the spirit of theme months, I decided to make March the vegetarian month. I mostly did it in honor of my Catholic upbringing, and all those no-meat Fridays for Lent. While I'm no longer religious, I like the idea of giving up meat for at least one day a week. It's something Aaron and I have tried to do for a while now, mostly for the health and cost reasons.

So, I promise to offer lots of ideas -- many from around the world -- on how to love the vegetarian way of life.

This first recipe is one of the easiest I have ever found -- EVER! It's Italian in nature, but with a very small amount of effort, this can be on the table in about 45 minutes. We've found that this, with a salad or some roasted vegetables, makes a very filling meal.

This recipe is from a 2006 issue of Bon Appetit magazine.

Mock risotto

4 cups low-salt chicken stock
1 cup water
3 tbsp. olive oil
1/2 large red onion, chopped (about 1 cup)
1 1/2 cups Arborio rice (about 10 oz.)
1/2 cup Asiago cheese (about 1 oz.)

Bring broth and water to a simmer in a medium saucepan. Remove from heat; cover to keep warm.

Heat oil in large saucepan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups broth mixture into rice mixture; bring to a boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to a boil and stir 1 minute. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and stir in cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.

Serves 6.

Cook's notes: There are tons of ways to add flavors to this risotto. Try experimenting with cheese. A combination of Asiago, blue and gruyere would be delicious. Vegetables are another great way to flavor the risotto. We like peas at our house. Sauteed mushrooms or asparagus, or some sun-dried tomatoes would also be great. For a little added crunch, try some toasted walnuts or almonds. For a traditional risotto Milanese, add a little saffron. This recipe is very amenable to your creativity!

A last Asian favorite

2010-02-28T22:11:00.001-08:00

February has been a fun but challenging month for me. Lots of recipes, many I know I'll make again and again. If I had to pick a favorite, it probably would be the bulgogi. Aaron and I loved it so much, and it's one I know we'll make over and over.

I've got a new theme starting tomorrow. It's a really good one; hope you're up for some more really great recipes.

My last Asian recipe is one of my very favorites. It's certainly become Americanized over the years, with tons of marinades to pick from at all sorts of grocery stores. But this one is homemade, and it's so delicious. It's worth the extra time and effort for this one. Serve with a side of brown rice and some steamed vegetables, and dinner's ready!

This is from the book "The America's Test Kitchen Family Cookbook."

Chicken teriyaki

8 bone-in, skin-on chicken thighs (6 to 8 oz. each), trimmed

Freshly ground black pepper

2 tsp. vegetable oil

1/2 cup soy sauce

1/2 cup sugar

2 tbsp. mirin, sweet sherry or dry white wine

2 tsp. grated ginger

1 garlic clove, minced

1/2 tsp. cornstarch

1/8 tsp. red pepper flakes

Pat the chicken dry with paper towels, then season with pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken, skin-side down.

Weigh the chicken down with a heavy pot. Cook until the skin is a deep mahogany brown and very crisp, about 15 to 20 minutes. (The chicken should be moderately brown after 10 minutes. If it is very brown, reduce the heat; if it is still pale, increase the heat.)

Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the weight, until the second side is brown and the chicken is thoroughly cooked, about 10 minutes.

Meanwhile, whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch and pepper flakes together.

Transfer the chicken to a plate. Pour off all of the fat from the skillet. Whisk the soy sauce mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin-side up, and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.

Serves 4.

This one's not for me

2010-02-26T23:54:00.000-08:00

As I get ready to finish my month of Asian favorites, I decided to add a recipe that I know I won't try. The thing is, I love the idea of this Vietnamese sandwich. There's just too many ingredients that I won't eat. Including, yes, cilantro.

There's a lot to like about it -- lots of vegetables, a healthy premise, roasted meat, tons of spice. And it's unlike any sandwich I've ever seen. It's one that certainly would shake up any lunchtime routine.

So, enjoy. I just wish I could.

This recipe is from the January 2010 issue of Bon Appetit magazine.

Pork meatball banh mi

Hot chili mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tbsp. hot chili sauce (such as sriracha)

Meatballs:
1 lb. ground pork
1/4 cup finely chopped basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tbsp. fish sauce (such as nam pla or nuoc nam)
1 tbsp. hot chili sauce
1 tbsp. sugar
2 tsp. cornstarch
1 tsp. freshly ground black pepper
1 tsp. kosher salt

Sandwiches:
2 cups finely grated carrots
2 cups finely grated, peeled daikon (white Japanese radish)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 tsp. kosher salt
1 tbsp. Asian sesame oil
4 10-inch long individual baguettes, or 4 10-inch long pieces of French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapenos
16 large cilantro sprigs

To make hot chili mayo, stir all ingredients in a small bowl. Season with salt to taste. Can be made a day ahead. Cover and chill.

To make the meatballs, line rimmed baking sheet with plastic wrap. Gently mix all ingredients in a large bowl. Using wet hands and a scant tablespoon for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Can be made a day ahead. Cover and chill.

To make sandwiches: Toss carrot, daikon, rice vinegar, sugar and salt in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.

Preheat oven to 300 degrees. Heat sesame oil in a large skillet over medium-high heat. Add half of the meatballs; saute until browned and cooked through, turning meatballs often and reducing heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos and cilantro in bottom halves. Fill each with 1/4 of the meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Serves 4.

Celebrating a childhood favorite

2010-02-25T00:17:00.000-08:00

One of my husband's favorite dishes from when he was a youth was sukiyaki. It's a wonderful Japanese dish, made of thinly sliced beef and lots of vegetables. Served with a sweet yet salty sauce and a bowl of rice, I understand why my husband loves it so much.

We hadn't had sukiyaki in years until I had it about a year ago during a trip to visit family in Texas. We went to a Japanese steakhouse, and as soon as I saw it on the menu I knew I had to have it. The best part -- my daughter had as much of it as I did!

We had a recipe we loved -- it was from an old Betty Crocker cookbook -- but lost it. So I did some searching online and found this one on Food Network's Web site. It's easy, delicious and can be adapted to suit your tastes.

Sukiyaki

1/2 cup soy sauce
2 tbsp. sugar
1 cup beef stock
1/4 cup mirin
1 lb. thinly sliced beef
1/4 cup sugar
4 oz. yam noodles (shirataki)
2 medium onions, sliced
1 cup bamboo shoots, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 pkg. tofu, cut into 1-inch pieces
1 bunch green onions, chopped into 2-inch pieces
2 leaves Napa cabbage, sliced
2 tbsp. oil

Mix soy sauce, 2 tbsp. sugar, stock and mirin together in a large bowl. Arrange meat and vegetables on a large platter. Heat electric skillet to 375 degrees.

Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and stir all ingredients, and cook 2 more minutes. Serve.

Serves 3 to 4

Cook's notes: I usually don't add noodles, as I serve the sukiyaki over rice to sop up all the sauce. I add a few more vegetables to make up for it. Spinach would make a great substitute for the cabbage, and water chestnuts would make a great addition.

A taste of Thailand

2010-02-23T00:22:00.000-08:00

For many years, Thai food has become a go-to for us when we can't decide what we want for dinner. There's some great Thai restaurants in Concord and Walnut Creek, and they rarely disappoint us.

However, Thai food can be terribly unhealthy. Coconut milk is the main culprit, but peanuts are used in sizable quantities, too. Not to mention peanut and sesame oils. Ugh. But I've searched -- and found -- a delightful alternative to a favorite Thai dish. Here's hoping you like it, too.

The peanut sauce from this recipe can be used to make phra ram, a Thai stir-fry dish that uses peanut sauce to top any meat and vegetables. I usually double the sauce, so I can have some extra if needed. It's one of my favorite Thai dishes!

This recipe is from a 2005 issue of Cooking Light magazine.

Chicken satay with peanut sauce

Satay:

1 lb. boneless, skinless chicken breasts, cut into 8 strips
1 tbsp. light brown sugar
2 1/2 tbsp. low-sodium soy sauce
2 tsp. fresh ginger
1 tsp. grated lime zest
1/4 tsp. crushed red pepper
2 garlic cloves, minced

Sauce:

1 tbsp. light brown sugar
1 1/2 tsp. low-sodium soy sauce
1 tbsp. fresh lime juice
2 tbsp. natural-style, reduced-fat creamy peanut butter
1/4 tsp. crushed red pepper
1 garlic clove, minced

Prepare grill.

To prepare satay, combine chicken, brown sugar, soy sauce, ginger, lime zest, red pepper and garlic in a medium bowl. Let stand 10 minutes

To prepare sauce, combine brown sugar, soy sauce, lime juice, peanut butter, red pepper and garlic in a bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes or until chicken is done. Serve chicken with sauce.

Serves 4.

Ready for some fire meat?

2010-02-19T00:08:00.000-08:00

Another week, another delay. This time, it was because of a trip to Disneyland. I wish I had a great restaurant review or some other tasty news to share, but not this time. Back to the recipes.

I've been interested in Korean cuisine for a long time. A former colleague at the Times, who is Korean, piqued that interest. When I first moved to California, I had limited knowledge about a lot of foreign cuisines. He and I had many chats about good places to eat, and new dishes I should try. He was very encouraging of Korean, and it certainly interested me. But I didn't know of any Korean restaurants near where I lived, and I was a little scared going on my own. But I never forgot those chats.

About a year ago, I found a restaurant in Concord that served Korean fare. I convinced Aaron to try it, and we were hooked almost immediately. Korean Bulgogi House, located on Salvio Street near the Brenden Theaters, was fantastic. A colorful menu helped us in ordering. A small dish of edamame was a great starter. Then came the main dishes. We both were served huge plates: spicy meat, rice, a small salad with an addictive gingery dressing, some steamed potatoes in a sweet sauce, potstickers, tempura shrimp (Aaron ate mine) and some pickled daikon radish. Amazing!

We've gone back several times, and one of us always goes for the spicy bulgogi. To us, the sweet bulgogi, made with beef, just wasn't as good as the fiery versions made with pork or chicken.

Which brings me to my recipe. I had to have a recipe for bulgogi. I wanted to be able to make this dish in my own kitchen. And I found one that Aaron and I adored. It's relatively quick -- the longest part is the time it marinates in the fridge -- and it's incredibly easy. This recipe is certain to become part of our regular rotation.

This recipe is from the book "Eating Korean" by Cecilia Hae-Jin Lee.

Spicy sliced pork (dwaeji bulgogi)

2 lb. sliced pork sirloin

3 tbsp. chili paste

3 tbsp. sugar

3 garlic cloves, minced

1 (1-inch) piece of ginger, minced

1 tbsp. soy sauce

1 tbsp. toasted sesame oil

Black pepper

2 green onions, chopped (optional)

Combine the sliced pork with the chili paste, sugar, garlic, ginger, soy sauce and sesame oil. Let marinate for about 30 minutes.

Stir-fry the meat until thoroughly cooked, about 5 to 7 minutes. Add black pepper to taste. Garnish with green onions, if desired.

Cook's notes: We used pork tenderloin, and we absolutely loved it! We stir-fried some other vegetables, including carrots and celery, and served it over steamed brown rice. We highly recommend it!

More tasty noodles

2010-02-09T14:28:00.000-08:00

Emma, my notoriously picky 5-year-old, would eat pasta every single day of the week if I let her. She never tires of it, especially if it is served to her plain with some parmesan cheese on the side.

So, I'm sure you won't be surprised to hear that when we go for Chinese food, she always wants the same thing -- chow mein. Or lo mein. Doesn't really matter -- just so long as there's noodles involved. On the other hand, I tend to shy away from chow mein, or lo mein. At most restaurants, those dishes are so oily, and there's usually a ton of MSG in them. Plus, the vegetables are wilted and flavorless. Yuck.

When I came across this recipe, I knew immediately that we had to try it. Homemade lo mein, where I can control the oil, seemed like an ideal choice. It certainly was. Aaron made it last week, and while the littlest picky eater at our house didn't care for it, her parents thought it was great. It was easy and healthy, making this recipe a winner in my book.

This recipe is from a 2005 issue of Cooking Light magazine.

Five-spice pork lo mein

8 oz. uncooked Chinese-style noodles
1 tbsp. grated peeled fresh ginger
2 tsp. five-spice powder
1 pork tenderloin (about 12 oz.), trimmed and cut into thin strips
1/2 tsp. salt, divided
2 tbsp. peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions

Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with a kitchen scissors.

Combine ginger, five-spice powder and pork in a medium bowl; add 1/4 tsp. salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; saute 2 minutes or until browned. Stir in remaining 1/4 tsp. salt, water and hoisin sauce; cook 2 minutes or unitl pork is done. Add pork mixture and green onions to noodles; toss well to combine.

Serves 6.

Cook's notes: We used somen noodles in this; while they certainly tasted good, they were a bit on the thin side. I would recommend udon, if you can find them. If not, linguine or another wide Italian pasta would be a good choice. This recipe, unfortunately, does not call for many vegetables. Cabbage or bok choy would be a great first choice; celery, bamboo shoots and water chestnuts also would be delicious. I would just add a bit more water and hoisin sauce to make sure all the vegetables get a hint of the sauce.

Slurp this one up

2010-02-08T00:22:00.000-08:00

Sorry, friends, for my absence for the past few days. That darn cold I'd been trying to avoid caught me. But I'm better now, thanks, so ... back to some good eats.

One of my very favorite things to eat is pasta. In Asian culture, they're called noodles. Either way, I am carb crazy. This dish combines so many of my favorite Asian flavors, then chills them. It's another one I don't make often, but my family absolutely loves it.

Here's hoping you'll slurp up these delicious noodles!

This recipe is one I clipped from a newspaper (I don't have the date or paper, though).

Cold sesame noodles with grilled chicken

1/4 cup soy sauce
3 1/2 tbsp. sesame oil
1/4 cup creamy peanut butter
3 tbsp. water
2 tbsp. rice vinegar
1 tbsp. brown sugar
2 garlic cloves, minced
1 tsp. fresh ginger, peeled and grated
1 lb. fettuccine or other thin noodle
Salt
Red pepper flakes
8 oz. fresh snow peas, sliced in half
2 green onions, cut into thin diagonal slices
6 boneless, skinless chicken breasts
3 tbsp. canola oil
1 1/2 cups cucumber, thinly sliced
1 carrot, cut into thin shreds about 1-inch long

In a large bowl, whisk together the soy sauce, sesame oil, peanut butter, water, vinegar, brown sugar, garlic and ginger until well combined. Set aside.

Cook the noodles in a large pot of boiling, salted water until al dente. Drain and immediately toss with the soy sauce-sesame oil mixture. Season with salt and red pepper flakes to taste. Add snow peas and green onions and refrigerate for 1 hour or until cold.

On a large plate, drizzle the chicken with canola oil, turning to coat. Season with salt and red pepper flakes. Grill the chicken for 5 to 7 minutes on each side or until cooked through. When cool enough to handle, cut into thin, diagonal slices.

To serve, mound the noodles on a large serving platter. Surround with the cucumber and carrot, and then with the chicken.

Cook's notes: I like to sprinkle some toasted sesame seeds on the top of this, for a little added sesame flavor and for texture. I also tend to go a little crazy on the vegetables and ease up on the chicken. This doesn't last very long in the fridge, so it's best within the first day or two.

Celebrating a taste of Asia

2010-02-02T00:18:00.000-08:00

To mark February's arrival, I decided to share some favorite Asian and Asian-inspired dishes. What a great way to mark the start of the lunar new year! While, like many, I love Chinese food, I don't want to limit myself to the cuisine of one nation. So, expect recipes with the flavors of Japan, Thailand, Vietnam and South Korea.

But before I offer my first recipe, I wanted to offer some ingredients that make up a great Asian pantry. Here are some of the most important ones:

-- Soy sauce. Obviously.

-- Oils. Save the extra-virgin olive oil for another time. For Asian cuisine, there's two classic choices: peanut and sesame. Peanut has a great flavor -- and a high smoking point, which makes it ideal for stir-fry. Toasted sesame has a very distinct flavor, and many people like it in salads. I am OK with it, but in very small amounts.

-- Ginger. I think it adds such an incredible depth and subtle heat to Asian foods. While most recipes call for grating fresh ginger, I buy small jars of preminced ginger and keep them in my fridge. That way, I always have some on hand, and I don't waste ginger root that's gone bad.

-- Garlic. Like ginger, it provides a great savoriness to most dishes. And again, I keep a jar of prechopped garlic in the fridge.

-- Hoisin sauce. This is kind of like Chinese barbecue sauce. It's very richly flavored, and a little goes a long way.

-- Lemongrass. It's a stalk that can be found in the produce section. I love the citrus, herbal flavor. Do not skip this!

-- Rice. Another obvious one. There's many varieties out there, so explore and find one you really enjoy. We prefer jasmine and basmati (preferably brown) types at our house.

-- Noodles. Lots of varieties. All of them fantastic. Some of my favorites include udon, soba, somen and rice.

-- Fish and oyster sauces. While they are not for me, they are traditional Asian ingredients. Like many others, they are very strongly flavored, so again a little goes a long way.

-- Fresh herbs. Basil, cilantro and mint are widely used. I'll skip the cilantro, but I won't miss the others.

-- Peanut butter. This may sound strange, but it's a requisite for peanut sauce. It also tastes great in salad dressings.

-- Vegetables. OK, you likely will keep these in a refrigerator rather than a pantry. But they are absolutely essential to great Asian cooking. Some of my favorites include: carrots, bok choy, pea pods, celery, mushrooms, water chestnuts, bamboo shoots, spinach, daikon radish and edamame.

-- Wasabi. The traditional green Japanese horseradish is a requisite for those who love sushi and Japanese food. It's too spicy for my tastes.

There's certainly others I've missed. If there's an Asian market near you, go check it out. In Concord, the 99 Ranch Market at the Park and Shop is fantastic. Emma and I spent an hour there one Sunday morning, loading up on tons of tasty treats.

So, here's hoping this list is inspiring you to whip up something delightfully Asian. My first recipe is a classic Chinese dish, one that's been a favorite for years.

This recipe is from a 2005 issue of Cooking Light magazine

Kung pao chicken

1 tbsp. canola oil, divided
4 cups broccoli florets
1 tbsp. ground fresh ginger, divided
2 tbsp. water
1 tsp. crushed red pepper flakes, or to taste
1 lb. skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tbsp. hoisin sauce
2 tbsp. rice wine vinegar
2 tbsp. low-sodium soy sauce
1 tsp. cornstarch
4 garlic cloves, minced
2 tbsp. coarsely chopped salted peanuts

Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 tsp. ginger to pan; saute 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

Heat remaining 2 tsp. oil in pan; add remaining 1 tsp. ginger, crushed red pepper flakes and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth, hoisin sauce, vinegar, soy sauce, cornstarch and garlic in a small bowl; stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Serves 4.

Get ready to lick the bowl clean

2010-01-31T11:50:00.000-08:00

When I made my New Year's resolution -- a renewed commitment to blogging -- I had thousands of ideas in my head. The theme one, though, I wasn't as sure about. But now that I've done it for a month (with some other recipes thrown in, as well), I'm glad I tried it. I've got themes lined up for at least the next few months, and some thrown in toward the end of the year, too. I hope you'll stick with me. I promise to do my best to make it interesting!

So, as I contemplated all these soup recipes, I started to ask myself, "Which of these is my favorite?" The golden winter soup -- the first one I shared -- is absolutely exquisite. And my love for Middle Eastern food is definitely sated by the Moroccan lamb and couscous soup. In fact, they're all favorites, so that's I wanted to share them.

This last one is a favorite soup at my house. We don't make it often; when we do, Aaron and I always tell each other that we'll make it again soon. This one is so hearty. And it makes the house smell so good. With this recipe, I'll end January on a high note.

This recipe is from a 2002 issue of Cooking Light magazine.

Baked potato soup

4 baking potatoes (about 2 1/2 lbs.)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 oz.) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400 degrees.

Pierce potatoes with a fork; baked at 400 degrees for 1 hour or until tender. Cool. Peel potatoes coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated -- do not boil. Sprinkle each serving with cheese, onions and bacon.

Serves 8.

Cook's notes: I make this with fat-free milk, and it turns out beautifully. However, don't substitute fat-free sour cream for the reduced-fat version, as the fat-free sour cream usually separates.

Don't be chicken -- this one is delicious!

2010-01-31T11:35:00.000-08:00

Before January ends, I want to offer two more soup recipes. This has been a fun challenge for me, and I have a great idea for February -- I'll reveal it tomorrow!

This soup is full of big pieces of chicken, lots of vegetables and some white beans for added protein and fiber. It's a relatively quick soup -- about 45 minutes from start to finish -- and again, it's very healthy. Here's hoping you enjoy it as much as I do!

This recipe is from the book "Saved by Soup," by Judith Barrett.

Chicken and white bean soup

1 tsp. olive oil
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 rib celery, trimmed and finely chopped
1/4 lb. fresh fennel (about half a bulb), tall stalks and leaves discarded, finely chopped
2 medium garlic cloves, pressed or finely minced
2 cups canned tomatoes, with their juices
3 cups defatted chicken or vegetable broth, preferably homemade
2 pinches red pepper flakes, or to taste
1 cup cooked or canned (drained and rinsed) white beans (such as Great Northern, cannellini or navy)
1/4 cup fresh parsley, chopped

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt and pepper to taste, and cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken from the pan, and set it aside.

Add the chopped vegetables to the saucepan and cook over medium-high heat until they begin to soften, about 2 to 3 minutes. Stir in the tomatoes, broth and red pepper flakes, season with salt to taste, and bring to a boil. Partially cover the saucepan, reduce the heat to medium-low, and simmer for about 20 minutes. Add the beans and chicken pieces, and cook until the soup is thick and the chicken is cooked through, about 15 minutes longer. Stir in the parsley and serve.

Serves 6.

Cook's notes: The author suggests finely chopping all the vegetables in a food processor. As I like my vegetables chunkier, I chop them by hand and give them a little more time before adding the chicken. I also tend to use less pepper flakes, but of course, that's all a matter of taste. For those who do not usually cook with fennel, I highly recommend it for this dish.

Yeah, it's a bit cheesy

2010-01-28T00:40:00.000-08:00

Mmmmm, broccoli! Who doesn't love broccoli? It's one of my very favorite vegetables, full of fiber and dozens of nutrients. It's low in fat and calories, so it's a natural for those looking to eat healthy.

I love broccoli in all sorts of different dishes. Salads and stir-fries are my favorite, but I even like it raw just as a snack. But my favorite dish is broccoli cheese soup. This one has troubled me for a while. It's so delicious, but it isn't very healthy. So, of course I was thrilled when I came across this one -- except for one small thing. It's made with Velveeta. Is there any food product out there nowadays that people make fun of more than Velveeta?

But the author of the article made a a great point. Velveeta melts beautifully, without getting all clumpy or greasy. And, it can really taste good in recipes. Hmmm. I rethought my Velveeta hang-up and decided to give this recipe a chance. I was surprised how much I loved it. Here's hoping you will, too!

This recipe is from a 2002 issue of Cooking Light.

Broccoli and cheese soup

Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
3 cups chicken broth
16 oz. fresh broccoli florets
2 1/2 cups milk
1/3 cup flour
1/4 tsp. pepper
8 oz. light processed cheese (such as Velveeta Light), cubed

Heat large saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring mixture to a boil; reduce heat to medium, and cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until it melts.

Place 1/3 of the soup into a blender or food processor and process until smooth. Return soup to pan, warm until thoroughly heated.

Serves 6.

Cook's notes: I like to use my immersion blender, making the entire batch of soup smooth. I have substituted 2 or 3 celery stalks for the onion, and it turned out nicely.

Advance Australia Fair

2010-01-27T01:12:00.000-08:00

When I was young, I'd guess about 8 or 9, I became obsessed with Australia. Anything I could read about it, I would grab. I knew the cities, the states, the wildlife, even some obscure fact. I couldn't wait to visit, because I was sure I would move there immediately.

I've never stopped adoring the island nation. So, not surprisingly, I was ecstatic when I found out that Aaron's brother and family lived Down Under. Even more incentive to make the trek. Unfortunately, we've never made the journey. But I continue to brush up on my knowledge, just in case.

Case in point: Jan. 26 is Australia Day (a day late and a dollar short, I know). It's a fascinating holiday, celebrated in a similar fashion to our Fourth of July. There's barbecues and fireworks, and a celebration of a diverse nation. Who wouldn't want to celebrate that? I spent a while learning about the holiday at http://www.australiaday.org.au/experience/page31.asp. It's a great Web site, full of interesting information.

My curiosity, of course, has spread beyond national holidays. A delightful day with my Australian relatives this past summer later sent me to the nearest bookstore in search of a cookbook dedicated to the nation's cuisine. Like most people, I had just a few stereotypes in mind: shrimp on the barbie, Vegemite sandwiches, kangaroo meat and lots of lamb. Turns out, not surprisingly, that the cuisine is far more complex and interesting.

The book I chose, "Coast," edited by Kendall Hill, offers dozens of recipes from some of the nation's top chefs. For instance, seafood is extremely popular. The chefs offered recipes with lots of Asian influence. And, of course, British influence remains, too. Are you hungry yet? I know I am!

So, to Jeff, Loretta, Mariner, Angus and Halle: Happy (belated) Australia Day! Hopefully we will be able to join you someday soon to help you celebrate!

Today, I'm including two recipes for pavlova, what Chef John Schirmer calls "the great Australian dessert." Pavlova, from what I've learned, is named after a Russian ballerina. The dessert is made of meringue, filled with whipped cream and topped with fruit. I have not tested these recipes, but I suspect I'll be making one soon!

This recipe is from the book "Coast," edited by Kendall Hill. The recipe is from Chef John Schirmer.

Pavlova with lime and rhubarb

3 stalks rhubarb
2 cups orange juice
1 tsp. sugar
4 egg whites
7 oz. superfine sugar
1 tsp. white vinegar
Pinch of cornstarch
1 tsp. warm water
Drop of vanilla extract
2 cups whipping cream
Juice and finely grated zest of 1 lime

Preheat oven to 400 degrees. Wash rhubarb, remove leaves and chop stalks into 1-inch pieces. Place in a baking dish and cover with orange juice and the teaspoon of sugar. Bake for 8 minutes, or until the rhubarb has softened but not disintegrated. Remove and set aside, then lower the oven temperature to 325 degrees.

To make the meringues, place egg whites, superfine sugar, vinegar, cornstarch, warm water and vanilla extract into a mixing bowl and whisk in a mixer on high for 6 minutes, or until stiff peaks form.

Line a baking sheet with parchment paper and, using a piping bag, pipe some meringue into a circle about 1 1/2 inches in diameter. Keep piping in a spiral formation until the sides of the meringue are about 1 1/2 inches high -- they will puff up in the oven to nearly double the size. Repeat for the other three meringues.

Bake the meringues at 325 degrees for about 10 minutes, then reduce the heat to 210 degrees and bake for an additional 20 minutes.

Meanwhile, whip the cream until soft peaks form. Slowly fold in the lime juice and zest, being careful that the cream doesn't curdle.

When cooked, place a meringue on each of four plates, spoon lime cream into the center and top with rhubarb. Drizzle with the rhubarb juice.

Serves 4.

This recipe is from the Barefoot Contessa's cookbook "Barefoot Contessa at Home."

Mixed berry pavlova

4 extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup sugar
2 tsp. cornstarch
1 tsp. white wine vinegar
1/2 tsp. vanilla extract
Sweetened whipped cream (recipe to follow)
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple raspberry sauce (recipe to follow)

Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way, you won't get a pencil mark on the meringue).

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch into the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of the raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened whipped cream

1 cup cold heavy cream
1 tbsp. sugar
1 tsp. vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you could also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Do not overbeat!

Triple raspberry sauce

1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (about a 12 oz. jar)
1 tbsp. framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Serves 6.

A recipe that won't make you blue

2010-01-24T23:46:00.000-08:00

So, a little more than a week ago, I wrote about a vegetarian dinner that Aaron planned. The pan-roasted vegetables were amazing, and the salad he made to go with it was just as delicious. It is another easy, healthy recipe that we plan on making again and again.

This recipe is from the Barefoot Contessa book, "Back to Basics."

Roasted pears with blue cheese

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (from 3 lemons)
3 oz. coarsely crumbled blue cheese, such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/4 cup apple cider
3 tbsp. port
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
6 oz. baby arugula
Kosher salt

Preheat the oven to 375 degrees.

Peel the pears and slice them lengthwise into halves. With a small, sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup lemon juice and 1/4 cup of the basting liquid in a large bowl. Add the arugula and toss well. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt and serve.

Cook's notes: We used Bartlett pears instead of Anjou, and we enjoyed them. Use any other kind of pears you might like; for instance, I plan to try French butter pears when they are ripe in the fall. I replaced the port with a bit of cider and a spoonful of cider vinegar. We did not have any arugula on hand, so we substituted some baby spinach we had in the fridge; it turned out incredibly well. If you don't have walnuts, hazelnuts or pecans would be a delicious substitute.

This one will go down smooth

2010-01-22T23:43:00.000-08:00

It's still January, so I figured I needed to come up with another soup recipe to share. This is a (mostly) vegetarian one, and it is truly delicious. And it's incredibly creamy, but without a drop of any dairy products in it! In addition, it's a very quick soup. Fast, healthy and delicious -- another winner!

This one is from the book "Saved by Soup" by Judith Barrett.

Spicy cauliflower and potato soup

1 medium onion, finely chopped
2 medium carrots, chopped
1 rib celery, trimmed and chopped
1 medium yellow potato (such as Yukon Gold), peeled and diced
2 cups cauliflower florets
Pinch of red pepper flakes
5 cups fat-free chicken or vegetable broth, preferably homemade
Salt
2 tbsp. chopped fresh parsley

Combine the onion, carrots, celery, potato, cauliflower, red pepper flakes and broth in a heavy saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low; partially cover the saucepan, and simmer until the potato and cauliflower are tender when pierced with a sharp knife, about 20 minutes.

Transfer the soup to a food processor or blender, or use an immersion blender; process until smooth. Return the soup to the saucepan, season with salt to taste, and reheat before serving. Garnish each serving with some parsley

Serves 6.

Cook's notes: I have substituted a pinch of cayenne pepper for the pepper flakes, and it works beautifully in this recipe. For another variation, a teaspoon or two of curry powder would add a wonderful Indian flavor to this.

Neither rain nor sleet ... well, you know the rest

2010-01-20T01:03:00.000-08:00

Another Tuesday morning, and I spent it -- where else? -- at the farmers market in Concord. After an inspiring Weight Watchers meeting, I find it is the best place to head to get all those healthy fruits and veggies to keep me on track.

It was pouring when I arrived today, and I immediately noticed that there were few vendors. These are the days that bum me out the most -- a small selection, and often many of my favorite stands aren't there. Not today. The market was small but plentiful. I picked up some incredible carrots, brussels sprouts and radishes at my favorite vegetable stand. And my daughter's favorite apple stand -- the one that offers her a sample (or two) of cider -- had lots of gorgeous pink lady and Granny Smith apples.

I said hello to a few other vendors, and stopped for a sample at Bolani, an Afghan food stand. The two young men who run it are always very friendly and generous with their samples. After three huge tastes, including lentil curry, roasted eggplant pesto, hummus and sweet jalapeno jelly, I thanked them and went on my way. But I couldn't forget about how delicious the samples were. After I loaded all my purchases in my car, I decided to circle the block and go back to buy a few things. I certainly have bought from them before, but they're not an every week stop. But today, the weather or the kindness, or whatever it was, inspired me to spend on some delicacies.

I went for the lentil curry, sun-dried tomato pesto and a loaf of bread. They're totally delicious, and the proprietors list the health benefits on the containers -- what a surprise! They're food is very low in fat and calories, and they even list the serving size. Score!

I highly recommend you check out Bolani's Web site. There are lots of delicious goodies to purchase. Or if you're in the neighborhood on Tuesday mornings, check out the Concord farmers market. I promise you, they'll offer you a delicious sample (or two or three).

Today I'm offering a version of sun-dried tomato pesto. It's more Italian in origin, but it's so easy and quick. Most importantly, it's incredibly delicious. This dish is one of my family's favorites!

This is from Season 5 of the America's Test Kitchen television series.

Pasta with arugula, goat cheese and sun-dried tomato pesto

1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar), drained, rinsed, patted dry and chopped very coarsely
6 tbsp. extra-virgin olive oil
1/4 cup walnuts, toasted in a small dry skillet over medium heat
1 small clove of garlic, minced or pressed through a garlic press (about 1/2 tsp.)
3/4 oz. grated Parmesan cheese (about 1/2 cup)
Salt
Fresh ground pepper
1 lb. campanelle or farfalle
1 medium bunch argula (about 10 oz.), washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
3 oz. goat cheese

In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 tsp. salt and 1/8 tsp. pepper until smooth, about 15 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.

Bring 4 quarts of water to a rolling boil, covered, in stockpot. Stir in pasta and 1 tbsp. salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta-cooking water into pesto; stir pesto into pasta. Serve immediately, dotting individual bowls with 1/2-inch pieces of goat cheese.

Cook's notes: To make the pesto healthier, I use only 1 tbsp. of olive oil and replace the other 5 with chicken broth. I also prefer spinach to arugula. One last substitution I prefer is feta cheese rather than goat cheese. I prefer the saltiness of the feta to the creaminess of the goat cheese.

A solution for my sweet tooth

2010-01-18T09:26:00.000-08:00

I have discovered that, as much as I love to cook, I love to bake even more. For a long time, I was baking not-so-healthy treats. I made dozens and dozens of cookies, cakes, muffins, pies -- if it was sweet and it came from my oven, I wanted to try to make it.

I have been able to curb that desire, but I refuse to ever give it up in my efforts to eat healthy. And yes, healthier foods usually aren't as delicious. But the other day, I steeled my will to make a better choice for myself.

Aaron, Emma and I went out for lunch after Emma finished at school for the week. We had a coupon for a free dessert, and they decided that they wanted a big piece of chocolate cake. I didn't even half a second to know that the cake was awful for me, filled with fat and sugar and calories. But I still wanted a treat. And I wanted cake, too.

So when we got home, I dug out my cookbooks. I had a specific kind of cake in mind -- pound cake. I wanted something with a little more heft than angel food cake, and I didn't want something smothered in sugary icing. Pound cake was what I wanted, and I found a great low-fat recipe that didn't disappoint. I loved it not only because it was delicious, but I had all the ingredients on hand in my refrigerator and pantry.

Perfect -- a sweet, healthy treat that was a piece of cake!

This recipe is from a 2008 issue of Cooking Light magazine.

Butter Rum Pound Cake

Cake:

Cooking spray

2 tbsp. all-purpose flour

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1/2 cup butter, softened

2 eggs

1/2 cup spiced rum (such as Captain Morgan's)

Glaze

1 cup powdered sugar

1 1/2 tbsp. spiced rum (such as Captain Morgan's)

Preheat oven to 350 degrees.

To prepare cake, coat an 8x4-inch loaf pan with cooking spray; dust with 2 tbsp. flour

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt, stirring with a whisk until blended.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake for 50 minutes, or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.

To prepare glaze, combined powdered sugar and 1 1/2 tbsp. rum, stirring until smooth. Drizzle glaze over cake.

Serves 12.

Cook's notes: I don't usually cook with alcohol, but I used 1/4 cup rum and 1/4 cup apple cider. It was pretty good, but I probably would go with all apple cider next time. I also went without the glaze; I found the cake plenty sweet without the topping.

It's snack time -- egg-cellent!

2010-01-15T00:42:00.000-08:00

Several months ago, someone at a Weight Watchers meeting offered up a great tip -- have a carton of hard-boiled eggs in the fridge. They're healthy and relatively low in fat and calories, especially if you only eat the whites. If I want, I can use them to make a quick egg salad for sandwiches. Another plus for me -- they're easy to make, and my daughter loves them as much as I do. The bad -- they never last long in my fridge!

For a while, I was buying Egg Beaters and some other egg substitutes. But they're expensive. And unless I want an omelet or scrambled eggs, there's no other way to eat them as just eggs. So I've returned to the whole egg. I always -- yes, always -- choose organic, cage-free eggs. There truly is a flavor difference. And while they are more expensive, I find that the health benefits of organic are worth the extra pennies.

Ahh yes, there it is. Easy to make. Easy to store. Delicious. Healthy. Some of my favorite factors for picking a snack.

This recipe, from the book "The America's Test Kitchen Family Cookbook," is the best one I've found for hard-boiled eggs.

Hard-boiled eggs

6 eggs
Salt

Bring the eggs, 1 tbsp. salt and 2 quarts of water to a boil in a medium saucepan over high heat. As soon as the water reaches a boil, remove the pan from the heat, cover, and let sit for exactly 10 minutes. Meanwhile, prepare a bowl of ice water. Transfer the eggs to the ice water and let cool for 5 minutes.

Cook's notes: This recipe can be doubled easily. Just use a Dutch oven in place of a saucepan.

Mmmm...Moroccan!

2010-01-14T00:34:00.000-08:00

I've written before about my love of Middle Eastern food. I've expanded that love to the North African region, too. Especially Moroccan. One of my favorite restaurants in Contra Costa County is Moroccan, and I love much about the cuisine. Foods redolent of warm, wonderful spices -- that's what I adore.

Today's soup is a taste of Morocco. Not only does it feature lamb, but the inclusion of couscous makes it almost more like a stew than a soup. In addition, this soup made my house smell good for more than a day. Perfect!

This recipe is from a book called "500 Soups" by Susannah Blake.

Moroccan-style lamb soup with couscous

3 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
12 oz. lean lamb, cubed
1/4 tsp. cayenne pepper
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. ground cinnamon
1 (14 oz.) can diced tomatoes
2/3 cup ready-to-eat dried apricots, halved
3/4 cup couscous
3/4 cup boiling water
Salt
Fresh ground pepper
2 tbsp. chopped fresh mint

Heat 2 tbsp. of the oil in a large saucepan. Add the onion and garlic, cooking for 4 minutes. Stir in the lamb, cayenne, paprika, cumin, coriander, tomatoes, stock and apricots. Bring to a boil, then reduce the heat, cover and simmer for 1 1/2 hours, or until the lamb is tender. Put the couscous in a medium bowl, season with salt, and use a fork to mix in the remaining oil. Pour the water over the couscous and leave to soak for 5 minutes. Fluff up the couscous, stir in most of the mint, and divide among four bowls, mounding the couscous in the center of each bowl. Add salt and pepper to the soup, then ladle it around the couscous in the center of each bowl. Sprinkle with the remaining mint.

An old-fashioned favorite

2010-01-13T01:01:00.000-08:00

Is there anyone who can resist a great big bowl of chicken noodle soup? To tell you the truth, it's never really been my favorite -- at least that was before I discovered homemade. The canned stuff is truly awful. There's no chicken, the noodles are mush, and the vegetables are nonexistent.

Homemade stock truly makes this dish spectacular. However, I rarely have some on hand. A good canned broth really can make this dish shine, if the rest of the ingredients are top-notch. For starters, I prefer organic, free-range chicken. I've decided to make that switch for all the chicken we eat. Not only is it healthier, the taste truly is superior. Fresh-from-the-farm vegetables make a difference, too. And a sprinkling of fresh herbs add a nice burst of fresh flavor. All these added together make this a favorite of my 5-year-old.

This recipe is from the book "Saved by Soup" by Judith Barrett.

Old-fashioned chicken noodle soup

1 tsp. corn or canola oil

1/2 lb. boneless, skinless chicken breasts, cut into 2-inch pieces

Salt

1 medium onion, finely chopped

2 carrots, chopped

1 celery rib, trimmed and finely chopped

6 cups defatted chicken broth (preferably homemade)

4 oz. thin spaghetti, broken into thirds

2 tbsp. chopped fresh dill or parsley

Freshly ground black pepper

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt to taste, and cook, stirring, until the chicken turns white on all sides. Rem.ove the chicken from the saucepan and set aside. To the saucepan, add the onion, carrots and celery, and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Return the chicken pieces to the saucepan, stir in the broth, and bring to a boil. Reduce the heat to medium-low, partially cover the saucepan, and simmer until the vegetables are tender and the chicken cooked through, about 20 minutes.

Stir in the pasta and turn the heat to medium-high. Cook, stirring occasionally to prevent the pasta from sticking to the bottom of the saucepan, until the pasta is tender. Stir in the dill or parsley and season with salt and pepper to taste.

Serves 6.

Cook's note: I prefer egg noodles to spaghettini. I keep the vegetables a good size, as I prefer a chunkier soup.

Sausage and beans -- a great combination

2010-01-12T00:14:00.000-08:00

So the theme goes -- another day, another soup. This original recipe isn't necessarily healthy, but with a few minor twists it can be.

This recipe is from a book called "500 Soups" by Susannah Blake.

Spicy Sausage and Bean Soup

2 tbsp. olive oil
5 pork sausages
1 onion, chopped
2 garlic cloves, finely chopped
1 1/2 red chilies, seeded and chopped
1 (14 oz) can diced tomatoes
3 1/4 cups beef or chicken stock
2 (14 oz.) cans cranberry beans or cannellini beans, drained and rinsed
2 tbsp. fresh parsley, minced
Salt
Freshly ground black pepper

Heat the oil in a Dutch oven. Add the sausages, brown them all over, and then remove. Add the onion, garlic and chilies to the pan, and saute gently for 3 minutes.

Cut the sausages into thick slices and return them to the pan, adding the tomatoes and stock. Bring to a boil, then reduce the heat; cover and simmer gently for 20 minutes.

Put half the beans in a food processor or blender and a few ladlesful of the soup stock. Process until smooth, then stir the puree into the soup with the remaining beans, and simmer for a further 10 minutes. Add salt and pepper to taste, and stir in the parsley before serving.

Cook's notes: I use sweet Italian turkey sausage. The Jennie-O brand is our favorite, and I usually just use three. I also take the sausage out of the casings, and brown it like I would ground turkey, but without the oil. I then sautee the onions and garlic in the sausage drippings. In addition, I usually skip the pureeing of the beans. We like it a bit chunkier. To make it even more hearty, a potato or some celery, would be a good addition. The book adds a few variations on this recipe: Use vegetarian sausages and vegetable broth; omitting the chilies for a less-spicy version; and adding roasted red peppers.

Vegetables for dinner -- sweet!

2010-01-08T23:55:00.000-08:00

Aaron and I have talked often about trying to adopt more of a vegetarian diet. We both realize it won't completely happen, but once or twice a week we try go eliminate meat for a meal. It's really easy nowadays, especially if you plan for it.

One way we've been preparing vegetables to make them more palatable is to roast them in the oven. For years, we have favored carrots and potatoes. But in the past year or so, we have sought -- and largely enjoyed -- several more. For instance, we have been enjoying brussels sprouts several times a week. We also love butternut squash.

We had a great vegetarian meal tonight. Aaron planned for it a few days ago, and it was relatively easy to make. We had a delicious salad some roasted vegetables. This time, however, the veggies were roasted on the stovetop. The meal was filling, delicious -- and healthy. All tops in my book!

This is the recipe for the roasted vegetables. I'll include the salad recipe next week. Both are from the Barefoot Contessa's cookbook "Back to Basics."

Pan-roasted root vegetables

4 tbsp. unsalted butter
1 white turnip, unpeeled and 1-inch diced
2 carrots, 1-inch diced (preferably from carrots with greens attached)
2 small parsnips, peeled and 1-inch diced
1/2 celery root, peeled and 1-inch diced
8 brussels sprouts, halved if large
4 fresh thyme sprigs
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 celery stalks, 1-inch diced

Melt the butter in a large (12-inch) saute pan that has a tight-fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, brussels sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they're too dry, add a few tablespoons of water. Taste for seasonings, and serve hot.

Cook's notes: We reduced the butter to 2 tablespoons, and they still turned out delicious. I'm just OK with parsnips, so I substituted a few extra carrots. If you like, you could substitute rutabaga for turnips. We also used about a teaspoon of dried thyme instead of the sprigs, and the flavor of the herb was pronounced but not overwhelming.

Warm and wonderful

2010-01-07T01:14:00.000-08:00

Today's recipe is stepping slightly away from the soups, and instead venturing into the world of hearty stews. Beef stew has always been one of my favorite dishes. Who can resist a big bowl full of piping hot vegetables and beef? This is another recipe that rarely lasts long in my fridge.

Stew is one of those great long-cooking meals, one that makes your kitchen warm. The long cooking time is also one of the dish's drawbacks. It's one that needs to be planned, rather than just started at the last minute.

Relatively speaking, this recipe cooks up quickly. In a little more than an hour, you can have a big, piping hot bowl of stew on the table. Fast, delicious and healthy -- just my style!

This recipe is from a 2004 issue of Cooking Light.

Vegetable beef stew

2 tsp. vegetable oil
1 lb. beef stew meat
1 (14 oz.) can low-salt beef broth
1 (12 oz.) bottle beer
1 1/2 cups peeled baking potato
1 cup (1/2-inch) cubed peeled turnips (about 2 medium)
1 cup thinly sliced leek (about 1 large)
1 cup (1/2-inch-thick) sliced carrots
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 thyme sprigs
1 bay leaf
1/4 cup water
2 tbsp. all-purpose flour
1 tbsp. fresh lemon juice
1 tsp. sugar
1/4 cup chopped fresh parsley
Thyme sprigs (optional)

Heat oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add broth and next 9 ingredients (through bay leaf), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.

Combine water, flour, lemon juice and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.

Serves 4

Cook's notes: Cubed lamb is a delicious alternative to beef. I also prefer chopped onion to leeks, mostly because leeks are notoriously sandy and tough to clean. If you don't like turnips or would like something even more flavorful, rutabaga is a good choice.

Want soup? Hope you like it spicy!

2010-01-06T00:20:00.000-08:00

Today's recipe is, yes, another soup. It's a really good one for several reasons: first, it's healthy; second, it's easy; and third, it's really filling. Aaron gives this one the highest ratings; at our house, the leftovers never last long.

One of the nice things about this recipe is that the ingredients can be found at almost any grocery store. Most are inexpensive, too.

Here's hoping you like it as much as we do.

This recipe is one I received from my mom.

Tortilla Soup

2-3 chicken breasts, cooked and chopped

1/2 cup chopped onion

1 stalk celery

2 (14 oz.) cans chicken broth

1 clove garlic

2 (15 oz.) cans stewed tomatoes, choppe

1 (4 oz.) cans chopped green chilies

1/2 pkg. taco seasoning (2 tbsp.)

1/2 cup sour cream

Saute onion and celery in a pot coated with cooking spray. Add chicken, broth, garlic, tomatoes, chilies and taco seasoning. Simmer about 1 hour. Add sour cream; simmer 15 additional minutes. Put in serving bowls; garnish with tortilla chips and shredded cheese.

Cook's notes: Avocados would make a nice garnish for this soup. Next time, I plan to add some corn for added color and sweetness. I might even add some pinto or black beans for a little extra fiber and protein. And, if you can get past it -- now would be a good time to add some cilantro.

Pantry staples: Baked potato chips

2010-01-05T00:37:00.000-08:00

In my quest to eat healthier, I've discovered many things. First, some things are easier to give up than others. Candy bars, for instance. For others, I've found some really good substitutes. For instance, when I crave some carbohydrates, I go for some Triscuit crackers. In addition, I'm learning to like low-fat cheeses and have embraced fat-free yogurt for when I want dairy.

One treat I've had a tougher time with is potato chips. When "fat-free" chips came out about 10 or 12 years ago, I rushed out to get some immediately. I quickly discovered that olestra, the magical ingredient in them, gave me horrible stomach cramps.

A few years after that, I discovered baked chips. They were just OK. I liked the saltiness, but the crunch wasn't the same. Tortilla chips were even worse. I didn't want to give the chips up, but downing a huge bag in one sitting was not an option, either.

Since then, I've found a few palatable options. Here's my suggestions for those who want a healthier potato chip option.

The top-shelf choice: Kettle Brand Baked Potato Chips. These are my absolute favorites. The first time I served them to Aaron, he was convinced they were the real deal, not baked. They come in a variety of flavors. I haven't tried all of them (I can't wait to find the salt and vinegar), but I adore the lightly salted. But my very favorite are the hickory honey barbecue. In addition, the serving size is great. In one serving, I get 20 chips! That's huge! Plus, they're high in fiber. I've found these at Safeway and Trader Joe's. They are much more expensive at Safeway (about $5 vs. less than $3 for the same size bag), so seek them at your nearest TJ's.

Don't rule them out: Baked Lay's and Ruffles. They're still salty. And crunchy. And they have a great selection of flavors (I prefer the Ruffles cheddar and sour cream, as well as the Lays southwestern ranch). But the texture isn't as good as the Kettle chips. They clearly look and taste like a baked chip. And there's fewer of them in a serving (usually about 12 to 14). I find them at most grocery stores, as well as at most sandwich shops. In addition, they're usually pretty reasonably priced (about $4 or so, but often they can be found on sale). With a turkey sandwich and a good dill pickle, Baked Lay's round out a nice, yummy, low-fat lunch.

If you gotta have something now: Pringles Reduced Fat. These chips certainly taste like full-fat chips. That's because they have the most fat of the chips I like (7 grams of fat vs. 2 grams for Kettle, and 2-4 grams for Baked Lay's). They look just like the originals, too. Also, they have a variety of flavors. But after sticking with baked for a while, the appeal of these chips have worn off. In a serving, I get 16 chips -- a decent size portion. And they, too, are widely available at most supermarkets at a reasonable price (about $4, but often found on sale). However, this is my last choice for a salty, crunchy snack.

Jan. 3 -- Soup's on (again)

2010-01-03T23:38:00.000-08:00

In an effort to continue my monthly "theme" -- healthy foods that are good on cold nights -- I decided to share another favorite soup recipe. Yesterday's was a fantastic creamy, smooth soup. But this one is full of chunky vegetables, offering lots of texture. I also like how the meatballs are made in the oven; it's not only healthier, it's so much easier!

I've only made it a few times, but my family loves it. Here's hoping you will, too.

This recipe is from the Barefoot Contessa's cookbook "Back to Basics."

Italian Wedding Soup

For the meatballs:

3/4 lb. ground chicken
1/2 lb. chicken sausage, casings removed
2/3 cup fresh bread crumbs
2 tsp. minced garlic (about 2 cloves)
3 tbsp. chopped fresh parsley
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3 tbsp. milk
1 egg, lightly beaten
Salt and fresh ground pepper

For the soup:

2 tbsp. olive oil
1 cup minced onion
1 cup diced carrots (about 3)
3/4 cup diced celery (about 2 stalks)
10 cups chicken stock, preferably homemade
1/2 cup dry white wine
1 cup small pasta, such as tubetini or stars
1/4 cup minced fresh dill
12 oz. baby spinach, washed and trimmed

Preheat the oven to 350 degrees.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheeses, milk, egg, 1 tsp. salt and 1/2 tsp. pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1- to 1 1/4-inch meatballs on to a sheet pan lined with parchment paper. (You should have about 40 meatballs; they don't need to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime: For the soup, heat the olive oil over medium-low heat in a large. heavy-bottomed soup pot. Add the onion, carrots and celery; saute until softened, about 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Serves 6 to 8.

Cook's notes: I add extra vegetables to the soup, and I chop them into larger pieces. To me, this improves the soup's texture. Tubetini and stars can be hard to find; orzo or ditalini are nice alternatives that are not too big. If you don't care for dill, basil would be a delicious substitute.
Imported Pecorino and Parmesan can be very expensive; some domestic brands are very good, and far less costly. I've substituted domestic Asiago for the Pecorino, and I liked it a lot. Just make sure it's freshly grated, and not the stuff in a can. It truly will make a world of difference!

My new year's challenge

2010-01-03T00:11:00.001-08:00

I've been blogging for several months now, unfortunately more off than on. But I have a new goal: to post something every day. One simple way to do this is to share a recipe that I've tried and enjoyed. Be prepared for a wide array of treats -- many simple, some complicated, but all delicious.

I had an idea to do a theme each month, but I don't know how successful I'll be with that plan. I do pledge to offer healthy recipes as often as I can. And please send ideas along to me. I look forward to hearing them!

Today's recipe is a great one for January. It's healthy, and it's great on a cold night (my theme of the month). I've made this soup several times now, and it's one of my very favorites. Enjoy!

This recipe is from a 2008 issue of Cooking Light magazine.

Golden Winter Soup

2 tbsp. butter

5 cups cubed, peeled butternut squash (about 1 1/2 lbs.)

2 cups cubed, peeled russet potato (about 12 oz.)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cups sliced leek (about 2 medium)

4 cups fat-free, reduced-sodium chicken broth

1 cup half-and-half

12 oz. baguette, cut into 16 slices

3/4 cup (3 oz.) shredded Gruyere cheese

3 tbsp. chopped chives

Preheat broiler. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Place half the potato mixture into a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth; pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup of soup into each of 8 bowls; top each serving with about 1 tsp. chives. Serve 2 bread slices with each serving. Garnish with black pepper, if desired.

Serves 8.

Cook's notes: I usually make this soup with one onion rather than the leeks; it turns out delicious! I've also used fat-free half-and-half, and I was surprised how much I liked it. So feel free to experiment; evaporated milk might be another delicious way to make this soup creamy without adding too much extra fat and calories.

An awesome New Year's Eve tradition

2010-01-01T22:22:00.000-08:00

New Year's Eve has never been my favorite day of the year. I don't drink, so the champagne-drenched revelry doesn't appeal to me. I've worked on more of them than I can count, so when I get the rare one off, I almost don't know what to do with myself.

However, we have one tradition that I cannot end the year without. We get out the fondue pot and make a huge batch of chocolate fondue. It's a tradition that Aaron's family started when ages ago, and he wanted to keep it going after we got married. And there's almost no dessert I look forward to more than that one. And it's now one of Emma's favorites, too.

To ring in 2010, we had a small party at our house. Some good friends joined us for a mellow last few hours of 2009. The two girls played, the adults got a chance to visit, and everyone had a good time with the Nintendo Wii. But to top it off, we had to get out the fondue pot. And the chocolate fondue inside it was a total hit.

Fondue is one of those great recipes that you can alter to make your own. We usually opt for a pretty straightforward one -- melted chocolate, with fruit and other sweets to dip. The flavor of the fondue can be altered with liqueurs, or even the type of chocolate you choose. One simple way -- and inexpensive way -- to put a twist on it would be to use a flavoring extract. Some good options include almond, hazelnut or mint.

We served our fondue with five dippers: strawberries, pineapple, bananas, angel food cake and marshmallows. We've used other goodies before, too: oranges are a great choice; homemade pound cake is another. This is a good opportunity to stretch your creative wings. My only suggestion is something solid to dip. If your sweet treats are too flimsy, they'll easily get lost in the chocolate.

I know it sounds unromantic, but we have an electric fondue pot. The ones with the candles certainly are better for setting the mood, but they do a terrible job of keeping the fondue smooth. Some companies make them with kerosene burners, but they seem less safe to me, especially if there are children sharing in the fun.

The recipe I made for New Year's Eve was a new one for me. I will certainly make it again next year. I used dark chocolate and loved it; Aaron says he wasn't as crazy about it. Oh well. I guess I have 364 more days to get it right for next year.

This recipe is from Cooking Light.

Chocolate fondue

2 cups fat-free milk

1/2 cup powdered sugar, sifted

2 tbsp. all-purpose flour

2 tbsp. dark corn syrup

2 tsp. vanilla extract

5 oz. semisweet chocolate, chopped (about 1 cup)

Combine first 5 ingredients in a large saucepan over medium heat. Bring to a simmer; cook 5 minutes, stirring constantly. Reduce heat to medium-low; cook for 2 minutes or until mixture is smooth, stirring constantly. Place the chocolate in a medium bowl. Pour milk mixture over the chocolate, and stir until smooth. Transfer chocolate mixture to a fondue pot. Keep warm over a low flame.

A love-hate relationship

2009-11-18T10:46:00.000-08:00

I got my first slow cooker when I was in college. I think my mom bought it for me at a garage sale for about $1. It was clearly from the 1970s, but it worked and I was happy to have it.

I learned quickly, though, that this new kitchen tool was not always my friend. It was great for making some dishes, such as beef stew, but others didn't turn out as well as they did for my mom. I also learned -- the hard way -- that they are not meant to be used on the stove.

When Aaron and I got married, we received a beautiful new one as a gift. I was determined to learn how to use it properly. And again, some of the old standby recipes served us well. But I wanted to break out of the rut.

After Emma was born, Aaron and I were determined to make even greater use of our slow cooker. He even bought an old 70s-era cookbook. But the recipes were largely a disappointment. Most dishes were soupy. And they were largely flavorless, too. We eventually sold that book back.

I started to hate this blasted machine. What was the point if I could only make one or two dishes? It was just taking up room in our space-limited house. But then I started to investigate. I turned to the America's Test Kitchens, which nearly always steers me in the right direction.

I also found a low-fat slow cooker cookbook. It's certainly not my favorite, but it does offer some interesting ideas that spark my creativity.

With Emma in school and two of us working, we're turning more and more to our slow cooker. It's good, but not great. But it does help us out when we find that time is at a premium. And that makes the slow cooker worth a spot in my small kitchen.

This recipe is from "The Best Slow and Easy Recipes" from the America's Test Kitchen series.

Slow-cooker Beef and Barley Soup

1 (28 oz.) can diced tomatoes

2 tbsp. vegetable oil

3 medium onions, minced

1/4 cup tomato paste

1 tbsp. fresh thyme, or 1 tsp. dried thyme

Salt

1/2 cup dry red wine

2 cups low-sodium beef broth

2 cups low-sodium chicken broth

2 carrots, peeled and cut into 1/2-inch pieces

1/3 cup soy sauce

1/4 cup pearl barley

2 lb. blade steak, trimmed and cut into 1/2-inch pieces

Ground black pepper

1/4 cup minced fresh parsley

Process the tomatoes with their juice in a food processor until smooth, about 15 seconds, and set aside. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions, tomato paste, thyme and 1/4 tsp. salt and cook, stirring often, until the vegetables are softened and lightly browned, about 10-12 minutes. Stir in the wine, scraping up any browned bits.

Transfer the mixture to the slow cooker and stir in the processed tomatoes, broths, carrots, soy sauce and barley until evenly combined. Season the meat with salt and pepper and nestle it into the slow cooker. Cover and cook, either on low or high heat, until the meat is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Stir in the parsley and season with salt and pepper to taste before serving.

Cook's notes: I usually use a bit more broth and a tablespoon or two of red wine vinegar in place of the red wine. I also double the amount of barley, as the recommended amount mostly disappears.

Best. Sandwich. Ever.

2009-08-25T13:27:00.000-07:00

Like most people, we have sandwiches for lunch several days a week at our house. They're quick, easy, inexpensive, delicious -- and the options are endless.

Obviously.

We sometimes fall into a sandwich rut. We have lots of ham and turkey sandwiches, often with mustard, pickles, tomatoes, lettuce (if we have it) and some Miracle Whip. (Sorry, scoffers, it's just too delicious for me to give up!) Emma often requests salami, and rarely I'll venture off the traditional course and get some roast beef. But that's usually it. Again, they're good. But sometimes boring.

So the other day, Aaron and I got into a conversation about what is truly the best sandwich. He favors the day-after-Thanksgiving turkey sandwich. He says there's nothing better. In fact, once or twice a year -- other than for the holidays -- we'll make a turkey mostly so we can make those sandwiches.

I agreed. They're great, especially with the leftover cranberry sauce. But for me, there's only one greatest sandwich. It has nothing to do with turkey. And they're only spectacular for a few short weeks a year. That's right -- the BLT.

Sure, you can make them year-round. But I honestly cannot remember the last time I went to the supermarket and was inspired by the tomatoes. Not even the organic once can get me in the mood for a BLT. The tomatoes must be fresh from the vine. And if they're heirloom, that's even better. I favor romaine or green-leaf lettuce for my BLTs. Iceberg is just OK, and many other kinds (such as arugula) are simply too flavorful for me. Of course, fresh from the farmers market lettuce is my favorite.

And the bacon. Mmmmm, bacon! I've discovered, however, that the tomatoes need to be the star of my sandwich. So I choose excellent bacon, but I only use a slice or two on my sandwich. Otherwise, the saltiness of the meat outshines the sweetness of the tomatoes -- that's a total no-go in my book.

I am picky about the bacon I buy. I've tried turkey bacon several times, but I just don't care for it. I do, however, have two favorites. The first is the Oscar Mayer smokehouse thick-sliced center cut bacon. It's delicious, and two slices are very filling. For when I really want to splurge, I get some Niman Ranch bacon. It's even better, but it's terribly bad for me. The Oscar Mayer, surprisingly, is less fatty and, therefore, better for me.

There's two last must-haves for my BLT: toasted bread and Miracle Whip. I find that untoasted bread gets too soggy from juicy tomatoes. And the Miracle Whip -- maybe it's just a childhood thing that I haven't outgrown. However, I prefer it to regular mayonnaise. And I don't need much -- just a tablespoon or two. Again, can't let anything get in the way of those summer beauties.

Mmmmm. BLTs. There's nothing like a summer splurge. And this is it!

Food for thought

2009-08-10T12:58:00.000-07:00

The New York Times Magazine published Aug. 2 had a fascinating article by Michael Pollan. It was about the rise of cooking programs on television, and how it's not necessarily a good thing. While reading it, I thought, "Wow. He and I share a lot of opinions." Of course, his argument is much more eloquent than mine.

Yeah, it's sorta long. But it is a really good argument. In fact, it makes me sad that I've never seen any of Julia Child's first programs.

Read it here at http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?ex=1264910400&en=253f036ffe8627de&ei=5087&WT.mc_id=NYT-E-I-NYT-E-AT-0805-L3. Then let me know what you think.

Bon appetit!

August 8: A great day for a birthday

2009-08-09T10:39:00.000-07:00

Saturday was a big day for us. Our little Emma, who it seems we just brought home from the hospital, turned 5. Like most (if not all) children her age, she has been planning her birthday party for months. So like many parents, we indulged her in many of her whims.

But -- don't tell her this -- I rather enjoy the whole process. The treks to the party store, the grocery store, Target, wherever -- it really is fun because she and I do it together. We certainly have had our battles this year, but we still ended up with awesome party.

We opted for a party at the YMCA in Pleasant Hill. We couldn't have been happier with our choice. The party coordinator and her staff helped us with everything. They had a bounce house for the kids, and an awning with table and chairs outside so the guests could do an art project when they weren't bouncing. And they let us have water balloons -- probably everyone's favorite part on that hot afternoon.

I, of course, started worrying about what to serve. The party was from 3 to 5 p.m., an ideal time, but that got me to overthinking the situation. Do I get pizza for everyone? Is just cake and ice cream enough? How about sandwiches? Being on a budget ruled out several things -- for instance, no Baskin-Robbins cake this year. Plus, I had one additional twist I hadn't planned for: a party guest with an egg allergy. Hmm.

So, after hours of thought, I opted for snacks. Chips with guacamole and salsa. Pita chips with tzatziki and hummus. Vegetables with ranch dip. And a big tray full of fruit. Unfortunately, a sick child prevented me from making most of these dips. So off to Trader Joe's, where they offer delicious, low-cost and very convenient versions. I did, however, make my own tzatziki. It's too fast and too delicious to not take the five minutes.

I think the snack food was a good call. Everyone seemed to enjoy all the treats. And they certainly weren't too much on a hot afternoon.

For her cake, Emma wanted an ice cream cake. She's had them for the past few birthdays, and I love to serve them -- mostly because of the temperature in August. Who wants to get the oven going when it's 100 degrees? We found a delicious ice cream cake at Safeway, and at half the price of Baskin-Robbins. Another good choice.

As for the party guest with the allergy, I did a little online searching and found a great recipe. It's a Depression-era cake that eschews dairy products and eggs due to their high costs. Emma and I whipped the recipe up in about two minutes and had cupcakes half an hour later. We iced them using the recipe on the back of the C&H box (for the recipe, see the blog entry on cupcakes), which we doctored up a little. We added pink food coloring and a little raspberry extract. They were delicious! Unfortunately, our guest with the allergy was unable to make it to the party. However, a few others at the party opted for the cupcakes. And Emma and I have been enjoying the leftovers.

The party was an absolute blast -- lots of great friends, wonderful family, fun and games, gifts and, of course, yummy things to eat.

Yeah. It's good to be the birthday girl.

I've included two recipes that I served at the party. The first is for the tzatziki, a Greek cucumber dip that is one of my very favorites. The other is for the egg-free cupcakes.

This recipe is from the April 2004 issue of Cooking Light magazine.

Tzatziki

1 (32 oz.) container plain fat-free yogurt

1 1/2 cups shredded cucumber

3/4 tsp. salt, divided

2 tbsp. chopped fresh mint

1/4 tsp. fresh-ground black pepper

2 garlic cloves, minced

1 tbsp. extra-virgin olive oil

Place a colander in a large bowl. Line colander with 4 layers of cheesecloth or paper towels, allowing excess to hang over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon drained yogurt into a clean bowl, and discard liquid from yogurt. Cover and refrigerate.

Place cucumber into colander. sprinkle with 1/2 tsp. salt. Toss well to combine. Drain 15 minutes. Place cucumbers on paper towels; squeeze until barely moist. Combined drained yogurt, cucumber, remaining salt, mint, pepper and garlic. Drizzle with oil.

This recipe is one I found years ago. According to my mom, my grandmother used to make this cake all the time. I just wish it was her specific recipe!

Wacky Cake

1 1/2 cups all-purpose flour

1 cup sugar

3 tbsp. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/3 cup vegetable oil

1 tbsp. white vinegar

1 tsp. vanilla extract

1 cup cold water

Preheat oven to 350 degrees. Measure flour, sugar, cocoa, baking soda and salt into sifter. Sift into an ungreased 9-inch square pan. Make 3 wells in pan with your finger. Put vanilla in one, oil in another and vinegar in the third. Pour cold water over top. Mix with fork until dry ingredients disappear. Batter should be thin. Bake 30 minutes. Cool, then frost and serve from pan.

How many salads is enough? 101

2009-07-22T21:03:00.000-07:00

My husband and I have been subscribers of the New York Times for nearly three years. I absolutely love everything about it. One of the things I love most is, not surprisingly, the Dining section, which runs Wednesdays. The writers are all top-notch, and I usually read it cover-to-cover. Yes, even the restaurant reviews. And no, I still haven't been to New York City (soon, I swear).

Of all the writers, my favorite is Mark Bittman. He has a column each week called the Minimalist, and it's pretty much how it sounds. Delicious meals, simply made. In fact -- another shocking discovery -- I have his amazing cookbook "How to Cook Everything" in my kitchen constantly. It's the original one -- it's a great book, and I highly recommend it (or the updated 10th anniversary edition) to anyone.

Bittman has come up with several lists of 101 different types of dishes. One was 101 meals to make in 10 minutes or less. Another was picnic dishes. All of them have been fascinating. We've tried some of his recipes from a variety of the lists, and they've mostly been delicious -- and always simple!

His newest list, 101 Simple Salads for the Season, ran in today's Times. I couldn't wait to check it out. As I read the list, I kept thinking that it was like he'd read my mind -- or at least my previous blog on ways to get more vegetables on my plate. And as I perused his ideas, a list of must-try salads quickly formed in my head. Here's three that I plan on making:

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans and enough lemon and black pepper to make the whole thing savory.

So, go check it out. Now! The list is at http://www.nytimes.com/2009/07/22/dining/22mlist.html?_r=1.

July challenge

2009-07-21T13:29:00.000-07:00

I've been a Weight Watchers member for about 16 months now. It's really a great plan, and I highly encourage anyone wanting to lose some extra pounds to seriously look into it. I also love the program because of my incredible leader. I've been to several meetings run by several incredible women, but Lanette truly is the best. Almost weekly, she has a new idea to keep us motivated.

For July, it's been eating more fruits and vegetables. Sounds simple, right? And it should be, especially this time of year. Surprisingly enough, it's not. I'm a picky eater (obviously) and I don't eat all vegetables. Take zucchini, for instance. It's a harmless enough veggie -- and it's probably Aaron's favorite. I, however, think it tastes like green styrofoam. There's others, such as green beans, that I'll eat if I'm served but won't choose on my own. And then there's bell peppers. I really think they smell delicious. But they make me sick as a dog if I eat them, even accidentally. That also tends to make me shy away from jalapenos and other spicy peppers.

Fruit, though, is a different story. With the exception of cantaloupe and honeydew melons, I will eat any fruit that comes my way. I'm even learning to like mango. In fact, I have a hard time keeping fruit in my house. My 4-year-old is fantastic about asking for a piece of fruit for a snack, and I find grabbing a nectarine or an orange is an easy treat to take to work.

I decided right away that I was going to take Lanette's challenge -- filling half my plate with vegetables -- seriously. My family was, too, even though they didn't know it. And for the first three or four days, we did great. We had lots of salads, and we threw some veggies (cauliflower, carrots and potatoes) on the grill another night.

But then it happened -- the inevitable downfall that usually hits me. I head back to the traditional convenient, one-dish meals that make up most of our dinner rotation. They're mostly prety healthy, but the vegetables they usually called include just a sauteed onion or a can of tomatoes or a cup or so of mushrooms. Good, but not great.

So after my meeting today, I steeled my resolve to continue filling my plate with veggies. I turned back to salads. But not just the kind with lettuce, carrots and a handful of cucumbers or radishes or whatever vegetable I have in the fridge. I tire of them much too easily. This time I found some that make other vegetables the star. I think it will make the challenge easier to accomplish.

This recipe is from the latest issue of Cook's Country magazine.

Cherry Tomato Caprese Salad

2 pints cherry (or grape) tomatoes, quartered

1/2 tsp. sugar

Salt

Black pepper

1 tbsp. balsamic vinegar

1 garlic clove, minced

2 tbsp. extra-virgin olive oil

8 oz. fresh mozzarella cheese, cut into 1/2-inch cubes and patted dry

1 cup chopped fresh basil

Toss tomatoes, sugar and 1/4 tsp. salt in a large bowl. Let stand 30 minutes. Transfer tomatoes and any accumulated liquid to salad spinner and spin to remove seeds and liquid. Return tomatoes to bowl. Pour tomato liquid through fine-mesh strainer set over saucepan, pressing on solids to extract juice. (You should have abut 1/2 cup liquid.)

Add vinegar and garlic to pan with tomato liquid; simmer over medium heat until reduced to 3 tbsp., about 5 minutes. Cool to room temperature, then whisk in oil.

Add cheese, basil and cooled dressing to bowl with tomatoes; toss to combine. Season with salt and pepper. Serve.

Cook's note: The magazine offered several suggestions on ways to vary this salad. Drop me an e-mail if you're interested in some of the others.

My mother-in-law served us this next recipe. It's incredible! It's from the latest issue of Sunset magazine.

Corn and Avocado Salad

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil
2 tbsp. Champagne vinegar
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Bastille Day

2009-07-14T13:04:00.000-07:00

In the past few years, I have discovered that I like to celebrate other nations' holidays. Today, July 14, is Bastille Day. It's all about the French Revolution, and while I'm not French, I enjoy pretending to be Gallic for a day.

In addition, Bastille Day stirs up some of my favorite travel memories. To celebrate our third anniversary, Aaron and I decided to make our first trip to Europe. We spent a week in London and another five days in Paris. It was one of the best trips of my life, and it has furthered my resolve to return to the beautiful nation. I also had a wonderful time exploring many of the Paris' wonderful restaurants and culinary treasures. For instance, we had the most delectable Nutella crepes near the Eiffel Tower. And one on our last night of the trip, we had an amazing dinner at a restaurant called Leo le Lion. Plus there was the fresh pastries, the chocolates, the ice cream from Berthillon. I'm ready to go back now!

Unfortunately, real life is interfering with my daydreaming. Instead, I'll start a load of laundry before heading to work tonight. A French dinner, though, is within my reach. I originally had dreams of all these wonderful meals -- coq au vin, cassoulet, duck a l'orange -- but had almost none of the ingredients. So, to save my family a few (or more) dollars and make cooking easy on my husband, I went searching for a fast, easy recipe.

Bull's-eye.

One of my favorite Web sites, http://www.recipesource.com/, had more than 100 French recipes to choose from. The one I selected, Chicken Francaise, seemed simple. I had most of the ingredients in my freezer or pantry; Aaron only had to pick up two of them at the supermarket. Excellent! How French it is, well, I don't know. But it is easy. And delicious.

Tres bien!

This recipe is from www.recipesource.com.

Chicken Francaise

6 medium chicken breasts
1/2 cup dry white wine
1 can (10 1/2 oz.) cream of mushroom soup

3 oz. mushrooms, sliced
Paprika
1 cup sour cream

Place chicken breasts, skin side up, in baking pan; sprinkle with salt. Blend wine into soup; add mushrooms and pour over chicken.

Bake at 350 degrees for 60 to 75 minutes. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; mix in sour cream and heat gently until hot. Do not boil, or sauce will separate. Serve over chicken and sauce over hot cooked rice.

Cook's notes: We used low-fat soup mix and sour cream; both worked beautifully. We also used boneless, skinless chicken breasts and reduced the cooking time by 15 to 20 minutes. You could skip sprinkling the chicken with salt; the wine and soup mixture are plenty salty without it.

Dining destinations: Minneapolis-St. Paul

2009-07-10T13:03:00.000-07:00

Sometime late last year or earlier this year, my awesome sister told me during one of our lengthy phone calls that my niece had asked when her cousin Emma was going to come to her house to play. After the "awww, how sweet!" I actually started to think about going to visit my sister, her boyfriend and their adorable 4-year-old in the Twin Cities. Aaron and I hadn't been to the area since 2002, and with the Twins playing their final season in the Metrodome, and with my cute little niece wanting us to come for a visit, well, it seemed like our summer vacation was destined to be in Minnesota.

After checking the Twins schedule (our first step -- really!) and looking at the vacation calendar at work, we decided that the Fourth of July holiday would be ideal. And it worked out for my sister and her family, too. So we booked our tickets and looked forward to a week in the Twin Cities.

It was a great vacation. Emma and her cousin, for the most part, got along well. And my mom, one of my cousins, my half-sister and her boyfriend all were able to join us for part of the trip, which made it even more fun! As usual, I didn't want to make this trip just about fun for the kids. I wanted to find cool places for all of us to eat. Mission accomplished.

One evening early in our trip, my sister suggested we take a trip to Izzy's Ice Cream in St. Paul. The line was out the door, but five of us, including two not-so-patient 4-year-olds, waited 20 or so minutes. I quickly figured out why the line was so long. Not only was the ice cream delicious, but it was nearly impossible to choose which yummy flavor to have. I went for a single scoop of hot brown sugar, with a tiny "Izzy scoop" of Italian strawberry. They were excellent. The hot brown sugar was a caramel ice cream spiked with lots(!!!) of cinnamon and nutmeg and a little cayenne, I think, and some spiced pecans. It was the spiciest ice cream I've ever had. For me, though, the Izzy scoop was even better. It was made of strawberries stewed in balsamic vinegar, then mixed into an ice cream base. Amazing! A few days later, Aaron and I stopped by to get a birthday cake for my half-sister. We each decided to get another little scoop for ourselves. That day I went for the cake batter. Again, it was fantastic. This shop is at the top of our list for places to check out again the next time we return to the area.

On the evening of the Fourth, my sister and her boyfriend suggested we go get pizza before heading down to the banks of the Mississippi to see some fireworks. We went back to St. Paul again for dinner at Pizza Luce. Before we even ordered, Aaron and I liked the place. It had a fun, funky college vibe, and lots of cool selections on the menu. Ultimately, we each opted for the salad with grilled pears. It was delicious -- spinach, dried cranberries, pecans, goat cheese and those delicious grilled pears tossed in a fantastic raspberry vinaigrette. We also ordered the Ruby Rae pizza, which the restaurant calls an "upside-down pie." The sauce was on the top, with spinach, tomatoes, Italian sausage and cheese below. It was even better than the salad! On our way out, Aaron and I agreed that we would love a hip dining spot like this in our neighborhood.

The next evening, we took our ice cream cake from Izzy's and had a big group dinner to celebrate my half-sister's birthday. Our restaurant of choice: Joe's Garage in Minneapolis. We were looking forward to this. My sister and her boyfriend had spoken so highly of it, and how that if we took our two 4-year-olds on the rooftop patio, no one would complain about the noise. It was a good, if just short of great, dinner for me. I had an SWG salad -- mixed greens tossed with strawberries, walnuts and gorgonzola cheese in a balsamic vinaigrette. It was, hands down, the best thing I had to eat on our trip. However, I went for an appetizer for my entree: the lamb meatballs in a tomato sauce with feta cheese. This is where I was disappointed. The sauce was great, but despite a great flavor the meatballs were tough. My half-sister, a chef, told me the problem was that they probably sat under a heat lamp while everyone else's meals were prepared. Oh well. Next time I'll know to send them back.

We certainly had lots of other great things to eat along the way (at the Hard Rock Cafe, Tony Roma's and especially the Moroccan chicken salad at California Pizza Kitchen), plus some good ballpark eats at the Metrodome.

The three games we took in (one just Aaron and me!) at the Metrodome were incredibly important to me. I've been a Twins fan since I was 8 years old, and I went to my first Major League Baseball game there when I was 10. So saying farewell to a facility that I've actually liked was truly important to me, and I'm glad I had a chance to go one last time.

Before leaving, I had to stock up on two of my favorite delicacies from Minnesota. I stopped at a grocery store to bring home two jars of Gedney pickles. I've never found any that can match "the Minnesota pickle." I've even converted my California-born husband and daughter to my way of thinking on that, too! I also brought home two Nut Goodie candy bars -- one for me, and one for a colleague who grew up in Minnesota. It's a fun tradition that started a few years ago in our newsroom amongst the few of us in the Upper Midwest. Now that it's just the two of us (that I know of), it's fun to keep it alive.

We arrived back in California last night. It's always good to be home. But it's even harder saying goodbye after a great trip. So thanks again Jaci, Kyle, Charlee, Grandma Joyce, Taylor, Dana and Kyle. We had a really excellent trip. Let's do it again soon -- next time for hockey!

I wanted to include a recipe featuring a favorite Minnesota ingredient: wild rice. This recipe isn't great for summer, but it's certainly delicious on those cold winter nights, wherever you live. It's from a great book I got from my mom a few years ago, "A Cook's Tour of Minnesota," by Ann L. Burckhardt.

Byerly's Wild Rice Soup

6 tbsp. butter
1 tbsp. minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup minced ham
1/2 cup finely grated carrots
3 tbsp. chopped slivered almonds
1/2 tsp. salt
1 cup half-and-half
2 tbsp. dry sherry (optional)

Melt butter in saucepan; stir-fry onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half-and-half. Add sherry, if using. Heat to serving temperature. Garnish with chives or parsley, if desired.

Cook's notes: Cooked chicken is a delicious alternative to the ham. If you want to add more vegetables, some celery and/or sauteed mushrooms would be delicious.

Kitchen favorites: bulgur

2009-06-21T23:49:00.000-07:00

I absolutely adore Middle Eastern food. I really cannot get enough of it. I'm trying to incorporate many of the healthier aspects into my family's diet, and I've found that it isn't as hard as I had imagined. Well, except for the lamb. I love, love, love it, but that red meat is so blasted bad for me!

One easy way to get some much-needed fiber in our diets is with bulgur wheat. It's available at some grocery stores and certainly at Middle Eastern markets. (If there's one near you and you've never been, what are you waiting for? Go. Now!) In addition to being high in fiber, it's incredibly low in fat. It is, however, relatively high in calories. But a little can be very filling. The best part, however, is that it is super-easy to cook. Just add some boiling water or chicken broth, then let it stand for 30 minutes to an hour. Done!

Bulgur is used in many applications. My personal favorites are in tabbouleh and kibbeh. Tabbouleh is a Middle Eastern salad full of tomatoes, cucumbers, onions and topped with a delicious lemon-olive oil dressing. It certainly can be varied by taste. Some people add lots of vegetables, such as carrots, bell peppers, olives or even artichokes. Lean meats also make a delicious addition. Chicken, for instance, can turn a delicious side dish into a filling lunch.

Kibbeh, for those who know little to nothing about it, is the Lebanese national dish. It's a meat dish, made with ground or finely chopped lamb or beef, bulgur and onion. It can be baked, fried, stewed or raw. It can even be made vegetarian. It is probably my favorite Middle Eastern dish, and I cannot encourage you enough to go find some if you've never had it!

Bulgur is ground three ways: coarse, medium and fine. I prefer medium grind for almost everything I make. Coarse is delicious in salads, but I find it too tough for kibbeh. Bulgur is a great ingredient for storing in a pantry or freezer. It will keep for a long time if it's placed in an airtight container in a cool, dark place.

This recipe I'm suggesting is certainly inspired by tabbouleh. It's a fantastic summer salad. I made it for Father's Day and got compliments from nearly everyone (all except my picky 4-year-old). Try it for yourself. I bet you'll love it!

This recipe is from the July 2009 issue of Cooking Light magazine.

Minty Bulgur Wheat and Peach Salad

2 cups boiling water
1 cup uncooked bulgur wheat
3 tbsp. fresh lemon juice
2 tbsp. fresh lime juice
2 tbsp. extra-virgin olive oil
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cups diced, peeled fresh peach (about 2 medium)
2 cups diced, peeled jicama
1 cup finely minced fresh mint

Combine boiling water and bulgur in a large bowl; let stand for 1 hour or until water is absorbed. Combine juices, oil, honey, salt and pepper, stirring well with a whisk. Add peach, jicama and mint to bulgur; toss to combine. Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.

Cook's notes: This recipe can be made a day ahead; if you do, I suggest adding a squeeze or two of juice, or a drizzle of oil, if not another batch of the dressing. The bulgur sops up all the liquid as it sits, so it can be dry. If you don't like (or can't find) jicama, cucumbers or celery might be a good substitute. Celery has that great crunch, but the flavor is a bit more pronounced. Cucumber has the more mellow flavor, but the crunch isn't the same. I would also suggest experimenting with summer fruits. Apricots would be particularly delicious!

Must-not-see TV

2009-06-19T01:17:00.000-07:00

Back in the olden days -- the mid-1990s -- while looking for ways to get out of doing my required reading for college (think development of political thought) I stumbled on something that I never expected I would enjoy -- a cooking show. It was on the Discovery Channel, and it featured chefs at famous restaurants preparing a signature dish. The chefs didn't always speak English (way cool!), and the show featured three of them in a half-hour show. I was smitten -- and doing poorly in a few of my classes.

Several years later, I was elated to learn that my cable system was including Food Network in its lineup. I quickly fell in love The network was full of cooking shows, from which I learned many new recipes and techniques. And I liked most of the chefs. My favorite was, yes, Martha Stewart. But I also liked Emeril Lagasse. And Sara Moulton. And Jacques Torres, Wolfgang Puck and Ming Tsai. And I love, love, loved "Iron Chef."

But it changed (I personally blame it on Emeril's sitcom). Whatever it was, many of my favorite chefs were gone. Their replacements mostly made me cringe. I'm not sure why, but I just didn't connect with many of the male hosts. Some (this means you, Tyler Florence) had to ride to the rescue of damsel in distress. And others were sort of know-it-alls that just annoyed me constantly.

As for the women, there was certainly a new type of chef: sex symbol. Some of the presenters (Giada de Laurentiis and Sandra Lee) seemed like perfectly fine chefs. Others (indeed, Rachael Ray) made me want to pull my hair out. I found their low-cut blouses completely unreasonable. I wanted to scream at them, "You're sauteeing! Button up!" In addition, they were too skinny -- it seemed to me the only thing they ate all day was the "mmm, this is delicious!" taste they took for the camera.

Then there was the most sacreligious program -- "Iron Chef America." That Bobby Flay was on it. Ick. And I'm not overly crazy about Mario Batali. Not even the addition of Masaharu Morimoto couldn't save it in my eyes. It was exactly the same. Just Americanized. Ugh. I was ready to write the whole network off.

Almost.

I discovered two chefs whose programs I really liked. To this day, Jamie Oliver and Ina Garten keep me coming back. "Jamie at Home" (and all his other programs) and "Barefoot Contessa" are just what I originally loved about the network. I love how both chefs make cooking look so easy. And I think it's wonderful how Jamie shows -- not just talks about -- why finding top-quality products from local farmers, butchers, cheesemakers, etc., makes a world of difference in home cooking. I've used Ina's recipes and entertaining tips several times. I so adore their shows that I even put them on my DVR.

If anyone were to ask me where to turn for really great cooking programs, I would quickly tell them to head to PBS. It's the home of the America's Test Kitchens (my absolute, hands-down favorite). But Jacques Torres' program is excellent. And I think Lidia Bastianich and Joanne Weir have great shows, too. And once in a while, you might even catch Julia Child. For me, this is must-see TV.

This recipe is from Ina Garten's book "Barefoot Contessa at Home."

Stuffed Cabbage

For sauce:
3 tbsp. olive oil
1 1/2 cups chopped onions (about 2)
2 (28 oz) cans crushed tomatoes and their juices
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper

1 large head Savoy or green cabbage, including outer leaves

For filling:
2 1/2 lb. ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup dried bread crumbs
1/2 cup uncooked white rice
1 tsp. minced fresh thyme
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

For the sauce, heat the olive oil in a large saucer, add the onions and cook over medium-low heat for 8 minutes or until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it's flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl combine the ground chuck, eggs, onion, bread crumbs, rice, thyme, salt and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam side down, over the sauce. Add more sauce and cabbage rolls alternately until you've placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour, or until the meat is cooked and the rice is tender. Serve hot.

Cook's notes: I usually cut the olive oil down to 1 tablespoon to save fat and calories. I've had no problems doing this. I also substitute ground turkey for the ground chuck, and I prefer that. I've found that I need far more than 14 leaves; I usually need more than 20. The recipe says this serves six, but the servings are huge! I cut it in half and have leftovers for days!

Food porn

2009-06-10T00:44:00.000-07:00

About six or seven years ago, I began subscribing to Bon Appetit magazine. I first noticed it standing in a line at the grocery store. The gorgeous photo on the cover -- it was an apple pie, I think -- got me to toss it in my basket. Then was the amazing deal for subscribers -- just $1 an issue! Who could turn down that deal?

Soon after my subscription began, I became hooked on these gorgeous photos. And the recipes that accompanied them to die for. And they all sounded so delicious. I loved how the recipes' authors would come up with the most unusual flavor combinations. And again with those photos. The photographers could make even the seafood dishes look delicious to me.

My voice of reason -- my husband -- soon started to point out some of the magazine's flaws to me. Many of the recipes were terribly unhealthy. Often they called for ingredients that were horrible for those of us watching our weight. Cream. Red meat. Butter. Bacon. Cheese. Sugar. My head started spinning just thinking about it. And my heart was saddened by the reality of what my husband was telling me.

However, the longer I stick with my diet, the more resolute I become to not give up Bon Appetit. I now liken it to, yes, pornography. It's fun to just look -- and even fantasize about that cover recipe. Even the recipes without photos conjure up delicious dreams. It's not just the recipes, though. The glossy ads promote high-end products that I would give an arm to have in my kitchen. And other kitchen-related things, such as beautiful china and linens, are usually presented.

But instead of giving up my fantasies, I often try to make healthier versions of those tasty treats. A barbecue sauce or rub can always be tried on chicken. And desserts can be attempted with fat-free milk and egg whites.

The results don't always succeed. But it's fun to fantasize -- and to look forward to the next month's issue of food porn.

This recipe is from an issue of, obviously, Bon Appetit. It's certainly one I don't make often, but it is truly a treat.

Lamb and raisin pies with pine nuts and mint

1 1/2 lb. ground lamb
2 cups chopped onion
1 tbsp. minced garlic
2 (14 1/2 oz.) cans diced, peeled tomatoes, drained
3/4 cups raisins
1 tsp. ground allspice
3 tbsp. chopped fresh mint
1 (17 1/4 oz.) package frozen puff pastry (2 sheets), thawed
1 egg, beaten

Saute lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer meat to plate. Pour off all but 1 tbsp. drippings from skillet. Add onion and garlic; saute until tender and golden, about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice, and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Season with salt and pepper. Cool.

Preheat oven to 425 degrees. Roll out 1 puff pastry sheet on floured work surface to 14-inch square. Cut into four 7-inch squares. Repeat with second puff pastry sheet. Beginning at one corner of each pastry square, place 1/8 of lamb mixture on half of square, forming triangle. Brush pastry edges with egg. Fold pastry over filling, forming triangle. Press edges to seal. Place pies on two ungreased baking sheets. Bake until pies are puffed and golden, about 20 minutes. Serve warm.

Bon Appetit doesn't only feature unhealthy recipes. They also publish healthier dishes, and I have been pleased with many.

This recipe is from an issue of Bon Appetit.

Chicken Saute Provencale

4 tbsp. olive oil
1 large onion, chopped
4 large garlic cloves, chopped
1 (28 oz.) can diced, peeled tomatoes
3 3 x 1/2-inch strips orange zest
2 1/2 tsp. dried oregano
2 bay leaves
1/2 tsp. paprika
4 boneless, skinless chicken breast halves

Heat 2 tbsp. oil in heavy, large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, tomatoes with their juices, zest, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.

Heat remaining oil in heavy, large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.

Up for the challenge

2009-06-05T01:10:00.000-07:00

A few weeks ago, a colleague at the newspaper told me he and his girlfriend had subscribed to Cook's Illustrated magazine. I congratulated him on the excellent choice and asked him how he liked the recipes so far. He told me they hadn't made any but would keep me up to date.

About a week or so later, he told me his girlfriend wanted him to make her something from the first issue, and he wanted my opinion. I went home, got mine out and quickly made a recommendation: Maple-glazed pork tenderloin. Not only did the recipe sound delicious, but it appeared very easy. I gave him my suggestion, and he told me his girlfriend had picked the same one. He, however, favored the grilled salmon. I then asked him to let me know how his dinner turned out.

After another week or so, I inquired about the tenderloin. He told me that dinner was not going to happen. Curiosity got the best of me, so I continued my questioning.

"Who has maple syrup and molasses in their pantry?" he asked.

"I do!" I asserted.

"And who has cornstarch at home?" he further asked. "And what's with the rimmed baking sheet?"

I was starting to get annoyed with him. "I do!" I said. "And I'm sure you have a rimmed baking sheet."

Then came his big question to me: "Well, did you make it?" I 'fessed up. No, I hadn't made it. And actually, I was out of maple syrup and molasses -- but in my defense, I often have them on hand. So as I saw it, the ball was technically in my court.

So last weekend, I got out my Cook's Illustrated. And I was determined to make the pork tenderloin. So off we went to the grocery store to get the molasses, maple syrup and pork.

After a relatively easy hour or so of cooking, the pork tenderloin was on the table. I was right -- it was easy, and better yet, it was delicious. Even my picky 4-year-old ate two or three slices. She called it chicken, but it didn't matter to me as long as she enjoyed it.

This truly is an easy meal to make. A salad, or vegetable such as baked sweet potatoes or sauteed carrots, would be delicious. Add some French bread, and you've got an easy, delicious meal. So, to my colleague -- you owe it to your girlfriend and to yourself to hunt down some cornstarch, molasses and maple syrup. You won't regret it.

This recipe is from the May & June 2009 issue of Cook's Illustrated magazine.

Maple-glazed pork tenderloin

3/4 cup maple syrup
1/4 cup light or mild molasses
2 tbsp. bourbon or brandy
1/8 tsp. ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 tbsp. sugar
1 tbsp. table salt
2 tsp. ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 lb. each)
2 tbsp. vegetable oil
1 tbsp. whole-grain mustard

Adjust oven rack to middle position and heat oven to 375 degrees. Stir 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne pepper together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in small bowl until combined. Transfer cornstarch measure to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.

Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1-inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.

Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tbsp. glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with about 1 tbsp. glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins reaches about 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon of glaze and continue to roast until instant-read thermometer inserted into thickest part registers 135 to 140 degrees, about 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.

While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tbsp. glaze. Brush each tenderloin with 1 tbsp. mustard glaze. Transfer meat to cutting board and slice into 1/4-inch-thick pieces. Serve, passing extra mustard glaze.

Cook's notes: Make sure to line your baking sheet (the one below the baking rack) with aluminum foil. The glaze is super-sticky, and it is tough to clean! Keep the glaze warm, as it gets thick and tough to spread when it cools. A few seconds in the microwave will do the trick.

Although I haven't tried them, Cook's has offered two alternate versions.

Maple-glazed pork tenderloin with smoked paprika and ginger: Follow above recipe, substituting dry sherry for bourbon and 1/4 tsp. smoked paprika and 1 tsp. grated fresh ginger for cinnamon, cloves and cayenne pepper. Omit mustard.

Maple-glazed pork tenderloin with orange and chipotle: Follow above recipe, substituting 2 tbsp. frozen orange juice concentrate for 2 tbsp. molasses. Omit cinnamon, cloves and cayenne pepper and add 2 small, finely minced chipotle chiles plus 2 tsp. adobo sauce to initial maple syrup mixture. Omit mustard.

Tips for the newlyweds

2009-06-01T13:02:00.000-07:00

One of my dearest friends in the world got married Saturday. Annette was the last of my college roommates; in fact, most of my favorite college memories include her. I was thrilled when she announced her engagement, and I was saddened when tight finances made it impossible for us to make it back to North Dakota for the celebration.

Her wedding, though, got me thinking back to my days as a newlywed (it's been 10 years; I can hardly believe it myself). I wasn't nearly as good a cook then as now. I was just discovering how much I enjoyed cooking, but as with all new things, there certainly was a learning curve. Fortunately, Aaron was (and still is) willing to try almost anything I made -- even when it wasn't good.

My mother had given me some recipes that I had always enjoyed, but I was eager to try new things. We had received a beautiful cookbook as a wedding gift. However, it didn't last long -- our beloved dog chewed it up not long after we adopted him. But I refused to let that deter me. I wanted to start our own menu of favorites and/or go-to recipes when that inevitable "what's for dinner?" question came up.

So I sat the other day thinking about this very thing when I had an idea: a list of recipes that every couple should have. My first thought, kinda obviously, was meatloaf. However, this wouldn't work for Annette. She's a vegetarian, and I wanted to give her something she could make for her husband -- or better yet, something he could make for her.

My first idea was for pancakes. It's an ideal recipe for many reasons. It's easy, you can make them for more than just breakfast, and they whip up quickly -- especially after a long night with an infant who refuses to go to sleep. My mom gave me a recipe she has used for years. It is delicious, but for some reason my pancakes never turn out quite as good as hers. I discovered another one a few years ago, and it has turned into my favorite. Check out the recipe below. One tip: If you can find passion fruit syrup (it's hard unless you're in Hawaii), it makes an incredible topper for these pancakes.

Another idea I had was stir-fry. It's one of my favorite meals, but for many reasons (most involve our picky 4-year-old) we don't make them often. To me, stir-fry is a dish you don't really need a recipe for. I've found lots of good bottled sauces to top stir-fried vegetables, meats, tofu, whatever you want to include. Just make some rice to go with it, and you've got a delicious vegetarian feast.

My third idea was a good pasta sauce. I can't tell you how many times I've made a big pot of sauce, then froze half of it. On those nights when I can't think of anything, a big bowl of spaghetti is only a few minutes away -- and it's better than almost any Italian restaurant. Just grab a bag of salad mix, and dinner's ready!

My next idea was soup -- it's a lot like the pasta sauce. Many are easily freezable, and some can be made in half-hour or so. And there are tons of options for vegetarian soups.

Lastly, every newlywed couple has to have a good dessert recipe. Something for dinner parties, or holidays, or birthdays and anniversaries, or just because. I would suggest an apple crisp (or any other kind of fruit, for that matter). Here's my reasoning: Pie crusts are hard and intimidating (that's a blog for another day), and it turns out that not everyone likes cake. Apple crisp, with a big scoop of vanilla ice cream -- I can't ever remember anyone telling me "no, thank you" to that.

There's my list. Congratulations again, Annette and Kelly. Here's wishing you all the happiness in the world!

This first recipe is from the 2003 book "Barefoot Contessa Family Style" by Ina Garten.

Banana Sour Cream Pancakes

1 1/2 cups flour
3 tbsp. sugar
2 tsp. baking soda
1 1/2 tsp. kosher salt
1/2 cup sour cream
3/4 cup plus 1 tbsp. milk
2 eggs
1 tsp. vanilla extract
1 tsp. grated lemon zest
Butter
2 ripe bananas, plus extra for serving
Maple syrup

Sift together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined

Melt 1 tbsp. butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on the top and the underside is nicely browned. Flip the pancakes and cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

This is, without a doubt, the best recipe for pasta sauce I've ever had. It was from Aaron's Grandpa Pete.

Grandpa Pete's Spaghetti Sauce

1 lb. ground hamburger or turkey, cooked and drained
5 small cans of tomato sauce (rinse out each can with water and add to pot)
1 (15 oz.) can stewed tomatoes
3 large carrots, shredded (optional)
2 stalks celery, chopped (optional)
1 large onion, chopped
1 tsp. allspice
1/2 tsp. thyme
1 1/2 tsp. oregano
2 tbsp. parsley
2 bay leaves
1 can mushrooms, sliced
4-5 cloves garlic, minced
Salt and pepper, to taste

Bring all the ingredients to a boil. Reduce to a simmer and cook for about 2 hours, stirring occasionally. Sauce will thicken. Remove bay leaves, then serve. Note: This sauce freezes beautifully!

Adaptations, Part 2

2009-05-26T13:10:00.000-07:00

I've been on the Weight Watchers program for 14 months. It certainly hasn't been easy, but it has further reinforced the idea that for every unhealthy meal, there is a better choice to be made. With this in mind, I headed to my kitchen to start making some of my family's meals healthier.

First off, I want to get rid of the idea that food has to be fat-free or no-carb to lose weight. It's completely ridiculous. In fact, after some experimenting, I've found that in most cases I would rather have a smaller portion of something that tastes good than something full of fat-free products that is awful.

So, on to the adaptations. In my railings against fat-free products, I will start with fat-free condiments. To use an old, cliched saying: Just say no. For salad dressings and mayonnaise, go for the low-fat alternative each time. For some people, however, those options are unacceptable as well. So I have found alternatives to those, too.

I have discovered that unless mayonnaise is slathered on a sandwich, I don't even really notice it. Instead, I use a bit more mustard (yellow is my favorite -- don't laugh!) and omit the mayo altogether. I also add more pickles (another favorite!) and some extra tomatoes. I rarely have a sandwich disappoint me that way.

For salads, I have discovered that I don't need a lot of dressing to make it taste good. At our house, we always have a bottle of Newman's Own Light Balsamic Vinaigrette in the fridge. And a bottle of low-fat Hidden Valley Ranch. They taste good, and we don't miss what has been taken out. If those don't appeal to you, one trick I've tried in the past is to find a really nice bottle of balsamic vinegar -- one flavored with fruit, if possible (blackberry is my favorite) -- and just drizzle a bit of it over your salad. It's delicious and costs very few calories.

Dairy is another problem for dieters. I prefer skim milk and enjoy fat-free yogurt, but I pretty much draw the line after that on fat-free dairy products. Some, such as fat-free sour cream and half-and-half, don't taste bad. However, they are full of stabilizers and emulsifiers and other chemicals. No thanks. I'd rather go for the low-fat versions of those, too.

Two dairy products I urge anyone to run from immediately are fat-free cheese and light butter. The cheese is closer to rubber than anything edible. And light butter tastes like metal. Again, go for smaller quantities of the real deal. Low-fat cheese is OK, but it too can be rubbery for my tastes.

One suggestion I've seen several times in baking recipes is to substitute applesauce for butter. It, too, is an OK substitution. However, your cookies or other baked goods likely will turn out stickier with a fruity flavor. That's certainly good if you are tackling a banana bread or an apple cookie, but not the best for gingersnaps or brownies.

The best options I can offer for dieters on other foods, such as meats, is stick to the premise leaner is better. I prefer chicken breasts, and we cook with them all the time. Pork tenderloins, while a bit expensive, are incredibly delicious. For ground meats, we almost always use ground turkey. However, 96% lean ground beef is actually pretty tasty. Fish is a fantastic option for dieters -- just not this one. I've grown to prefer chicken sausages to the pork variety. And meatless burgers, especially those made of beans, are great.

One thing I want to emphasize, though, is that I refuse to give up the not-as-healthy options. I love lamb, but I choose to have less of it. Bacon is another favorite, but now I buy the center-cut variety and have only one or two slices. I still love to make cookies; I just focus on having one instead of three or four (or more). And there will always be birthdays or holidays or the snack table at work. But I give myself room to enjoy -- and to remember that I will eat healthier tomorrow.

By making a lot of these switches, and by choosing fruits and vegetables as snacks rather than cookies or chips, I've lost 40 pounds. And to throw in another old cliche (albeit a true one): If I can do it, anyone can.

I want to suggest two resources for anyone looking to eat healthier. First, I subscribe to Cooking Light magazine and have for nearly 10 years. Their recipes get better with each issue, and they subscribe (no pun intended) to many of the same beliefs I do. Secondly, I heartily recommend the cookbook "The Best Light Recipe" from the America's Test Kitchens collection. They, too, espouse many of the same views -- and their recipes are incredible!

I'm including two recipes today that are great for this time of year: one for barbecues, and the other to enjoy the delicious summer produce now available.

This recipe is from a 2006 issue of Cooking Light magazine:

Amber Ale Baked Beans

2 cups water
4 (16 oz.) cans pinto beans, rinsed and drained
2 bay leaves
1 (14 oz.) can low-sodium chicken broth
1 medium yellow onion, peeled and quartered
2 bacon slices (uncooked), chopped
2 cups chopped yellow onions (about 2 medium)
1 tbsp. minced garlic
2 tsp. chili powder
3/4 cup ketchup
1/3 cup packed brown sugar
3 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
1 (12 oz.) bottle amber ale
Cooking spray

Preheat oven to 300 degrees.

Combine first five ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder; cook 1 minute, stirring frequently. Add ketchup, brown sugar, mustard, Worcestershire sauce, pepper, ale and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13x9-inch baking dish coated with cooking spray. Bake for 45 minutes or until thick.

This recipe is from "The Best Light Recipe." It is one of Emma's very favorites!

Blueberry Muffins

Cooking spray
2 cups (10 oz.) plus 1 tbsp. unbleached all-purpose flour
1 cup (4 oz.) cake flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (7 oz.) plus 1 tbsp. sugar
4 tbsp. (1/2 stick) butter, softened
2 large eggs
1 tsp. juice from 1 lemon
1 tsp. grated lemon zest (optional)
1 tsp. vanilla extract
1 1/2 cups plain low-fat yogurt
2 cups fresh blueberries

Adjust an oven rack to the middle position and heat oven to 375 degrees. Spray a 12-cup muffin tin with the cooking spray. Whisk 2 cups of the all-purpose flour, cake flour, baking powder, baking soda, salt and 1/4 cup of the sugar together in a medium bowl; set aside.

Beat an additional 3/4 cup sugar and the butter with an electric mixer on the medium-high speed until light and fluffy, about 3 to 5 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice, lemon zest (if using) and vanilla until incorporated.

Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by one-third of the yogurt, scraping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour mixture and yogurt until the ingredients are just incorporated. Do not overmix!

Toss the blueberries with the remaining flour, then gently fold them into the batter with a rubber spatula. Using an ice-cream scoop or measuring cup, divide the batter evenly among the muffin cups, and sprinkle the tops with the remaining tablespoon of sugar. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking. Cool the muffins in the pan for 5 minutes, then flip them out onto a wire rack and cool for 10 minutes before serving.

Cook's notes: I have substituted low-fat sour cream for the yogurt, and it turns out delicious. The cookbook authors say this recipe makes 12 muffins; each time I've made it, the recipe yields 24.

Adaptations, part 1

2009-05-20T00:19:00.000-07:00

You can call it coriander, or Chinese parsley. Whatever its name, I cannot get around what one of my newspaper colleagues calls "that devil weed." However, that doesn't mean I disregard a recipe just because it calls for cilantro. In fact, I often relish the challenge it presents.

Cilantro, like most herbs, offers a fresh hit of flavor to many dishes. Just leaving an herb out, though, would take away that freshness from a dish. So, depending on what you are making, I consider a different herb. A straight swap of Italian parsley is nice. However, parsley isn't quite enough. For instance, if I'm making something Italian, a little bit of fresh oregano or basil would be a nice touch. If the dish is more Asian in flavor, I might select some basil or mint. Middle Eastern food also is good with mint. There are some herbs, though, that I am more hesitant to recommend. Tarragon and thyme are delicious, but on their own they are a bit more delicate and are easily overpowered by other flavors.

I've seen some suggestions that a combination of herbs, such as a mix of basil and mint, can somewhat replicate the freshness of cilantro. I have not tried this, but let me know if you have. I'll report back at a later time.

As you may remember, I'm a picky eater. So, I'm often looking for alternatives to ingredients I don't care for. Take bell peppers, for instance. They make me sick, but I enjoy the crunch they provide. One easy swap I've found is celery. The texture is great, but I can see how some people would miss the flavor that the peppers provide.

One adaptation I've made is for onions. I do not like them raw and just omit them in salads. However, I've grown to tolerate them when cooked. If they are sauteed or softened in sauces, soups or stews, they are often unrecognizable but the flavor they provide is mellow.

I also don't eat fish. Not any kind at all. But I've found this not to be a terribly big problem, either. Some kinds of fish with a mild flavor, such as cod, haddock or shrimp, can easily be replaced with chicken or even turkey. Beef could be substituted for some seafood with stronger flavors, such as tuna and some kinds of salmon.

I don't drink alcohol, and that has posed a cooking challenge from time to time. Often I swap wine or whatever alcohol is called for with chicken broth or water, with a bit of vinegar or lemon juice added for a bit of acidity. For sweet recipes, grape, apple or fresh orange juice, sometimes with a splash of vinegar or lemon juice for acidity, can make a nice swap.

These are just a few ideas I have for substitutions. Part 2 will deal with ways to make healthier swaps.

This recipe is a salad recipe in which I swapped fresh basil for cilantro. I also have swapped cucumber or celery for the raw onion. It's from an issue of Bon Appetit magazine.

Corn and Tomato Salad with Cilantro Dressing

3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded and chopped
2/3 cup finely chopped red onion
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tbsp. chopped fresh mint
2 tbsp. white wine vinegar
1 tbsp. fresh lime juice
2 tsp. golden brown sugar, packed
1 garlic clove
Salt and fresh-ground black pepper

Combine corn, tomatoes and onion in a large bowl. In a blender, puree oil, cilantro mint, vinegar, lime juice, sugar and garlic until smooth. Pour dressing over corn mixture just before serving.

This recipe is a seafood recipe in which I've substituted chicken for the shrimp. It's from an issue of Bon Appetit magazine.

Tomato, Bulgur and Shrimp Salad

1 1/2 cups plus 2 tbsp. water
3/4 cup bulgur
2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
1 1/2 tsp. minced garlic
9 oz. cooked, shelled shrimp, diced (about 2 cups)
1 1/4 pounds tomatoes, cut into 1-inch pieces
1 cup diced, seeded peeled cucumber
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 tbsp. chopped fresh dill

Bring 1 1/2 cups watr to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well; cool completely.

Whisk oil, lemon juice, garlic and remaining water in large bowl. Add shrimp, tomatoes, cucumber, onions, basil, mint, dill and bulgur; toss to blend. Season to taste with salt and pepper.

Celebrating with cupcakes

2009-05-15T13:40:00.001-07:00

Emma started at Pied Piper Preschool in Walnut Creek nearly two years ago. Our days at our beloved co-op are nearing an end. When we started the selection process in early 2007, Pied Piper wasn't even on our radar. It was far from our house, and I wasn't really hip on the parent-participation stuff.

Emma and I toured several preschools back then, some of them cooperatives, and all of them had their pluses and minuses. When it came time to pick, Aaron and I were sort of stuck. But Emma eventually made the decision for us -- Pied Piper was the one we couldn't tear her away from. So I rethought my parent-participation hang-ups and enrolled her.

Pied Piper has been an incredible school from Day 1. We adore her teachers, and we think the world of her classmates and their parents. I even found that I liked helping in class.

One part of the co-oping is fundraising. Each family has to contribute so much toward the fundraising efforts. The parents who coordinate the efforts usually make it fairly easy, with family dinners and carnivals, among other events. The spring carnival is our last opportunity to get all of our fundraising hours in for the year. One of the options was to bake cupcakes. Aaron jumped on it right away, and told me that we (read: me) would need to bake 16 for the event. I was thrilled to do it -- and my inner foodie refused to let me get a cake mix. Only the best for these kids, I thought.

I found my recipe, and the first batch just came out of the oven. They are indeed delicious. I only hope these little ones stop to actually taste the cake beneath the icing.

All of us at our house are sad to see our days at Pied Piper come to an end. For me, the last few weeks of school are like cupcakes after a really fantastic dinner -- a sweet ending to a wonderful experience I'll never forget.

This recipe is from "The America's Test Kitchen Family Cookbook."

Easy yellow cupcakes

3 cups cake flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
4 large eggs, at room temperature
2 tsp. vanilla extract
1 1/3 cups sugar
12 tbsp. butter, melted and cooled
1 1/4 cups buttermilk

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, salt, and baking soda together in a large bowl; set aside.

Whisk the eggs and vanilla together in another large bowl. Slowly whisk in the sugar until combined. Whisk in the melted butter in three additions until completely combined. Whisk in the buttermilk.

Sift one-third of the flour mixture over the batter and whisk it in (a few streaks of flour should remain). Repeat twice with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone. Do not overmix!

Fill the cupcake liners about two-thirds full. Bake until a wooden skewer inserted into the center comes out with a few crumbs attached, 18 to 22 minutes, rotating the pans halfway through baking.

Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let cool completely on the racks before frosting, about 1 hour.

The icing recipe is, surprisingly enough, from the back of the C&H powdered sugar box. It's the easiest recipe I've ever found, and it really is delicious.

1 lb. box powdered sugar
1/4 cup milk
1 tsp. vanilla extract
1 stick butter, softened

Add sugar, milk, vanilla and butter to the bowl of a stand mixer. Beat for 2 minutes, scraping bowl often. For thinner consistency, add a little more milk, a little at a time. Frosts one 8-inch, 2-layer cake or 24 cupcakes.

For chocolate icing, add 1/4 cup unsweetened cocoa powder and beat an extra minute. For lemon icing, replace the milk with 1/4 cup lemon juice and add 1 tsp. finely grated lemon zest. For orange icing, replace the milk with 1/4 cup orange juice and add 1 tsp. finely grated orange zest. For sour cream tang, add 3 tbsp. sour cream and beat an extra minute.

Cook's notes: I often prefer almond-flavored icing. To do that, omit vanilla extract and add 1/2 tsp. almond extract.

My cooking inspiration

2009-05-13T13:10:00.000-07:00

It's all my mother's fault (I've always wanted to write this!). About six or seven years ago, she asked me what I wanted for my birthday. I gave her what has become my go-to response, "I would like a really good cookbook."

A few weeks later, my gift came in the mail. It was indeed a cookbook, called "Here in America's Test Kitchens." Before I even opened it, I was not impressed. There were five people on the cover, with what I thought were smug looks on their faces. Who did they think they were? I was already trying to come up with a nice way to tell my mom that I didn't really like it. However, common sense got the better of me and convinced me to actually open it and read it before making such a judgment.

The initial hesitation quickly gave way to curiosity. Why did they make everything dozens of times? What were these taste tests and equipment reviews? After trying a few of the recipes, I became convinced. There was a reason for the smug looks -- they really did know what they were doing.

A few years later, while trying to get my newborn daughter to nap, I stumbled upon a cooking show on PBS. It was the same group. I was embarrassed that it took me so long to put the pieces together. The cookbook was a companion publication to a previous season of shows. I also discovered that they were all part of the Cook's Illustrated publications. Eager to catch up, I logged on to PBS' Web site to find out when the show regularly aired.

Soon after, I started subscribing to the Cook's Illustrated magazine. I loved all the unique features they offered -- quick tips, taste tests of all sorts of ingredients (many of which I whole-heartedly agree with), and the equipment reviews. But I mostly loved the writing and the explanations of how these test cooks tried -- and failed -- and eventually came up with a successful recipe.

When they launched a new magazine, Cook's Country, I signed on for that, too. In the ensuing years, my house has filled with Cook's publications. I have every magazine I've ever gotten from them (Aaron knows better than to recycle them). In addition, my library of their cookbooks has grown. After that first gift from my mother, I've purchased about 10 more of their cookbooks. One, "The America's Test Kitchen Family Cookbook," is my go-to on all things in the kitchen. I liken it to how my mother always suggested checking Betty Crocker.

One subscriber perk that the Cook's folks have offered me is to be a recipe tester. I signed up about a year ago, and occasionally they will e-mail me recipes to try. They then want my opinions about them -- did I like the final result, were the techniques too tough, was it hard to find some of the ingredients, etc. The testing is always optional; for instance, I've skipped recipes that call for fish. But it's a great perk, and I always look forward to their e-mails.

So, for any novice cooks or anyone looking for a new cookbook to check out, turn to the America's Test Kitchens. I've really never been disappointed, and I always learn something new.

These two recipes are from the 2006 book, "The Best Light Recipe," from -- guess who -- the America's Test Kitchen line.

Chicken Pot Pie

Filling:
6 medium carrots, peeled and sliced 1/4-inch thick
2 small celery ribs, sliced 1/4-inch thick
1 medium onion, chopped fine
2 medium garlic cloves, minced or pressed (about 2 tsp.)
2 tsp. minced fresh thyme, or 1/2 tsp. dried thyme
Salt
1 tsp. vegetable oil
1/4 cup dry sherry
3 cups low-sodium chicken broth
2 bay leaves
2 lb. boneless, skinless chicken breasts (about 5), trimmed of excess fat
1/4 cup cornstarch
1/4 cup half-and-half
1 cup frozen green peas
2 tbsp. minced fresh parsley
Ground black pepper

Biscuits:
2 cups (10 oz.) unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. (1/2 stick) butter, melted
2/3 cup low-fat buttermilk

Adjust an over rack to the lower-middle position and heat the oven to 425 degrees.

For the filling: Combine the carrots, celery, onion, garlic, thyme, oil and 1/2 tsp. salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables have softened, about 8 to 10 minutes. Stir in the sherry, broth and bay leaves, and bring to a simmer. Nestle the chicken breasts into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center and the thickest part measures 160 degrees on an instant-read thermometer, about 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool.

Return the sauce to a simmer. Whisk the cornstarch and half-and-half together, then whisk into the simmering sauce. Continue to simmer the sauce until thickened, about 1 minute. Off the heat, discard the bay leaves, stir in the peas and parsley, and season with salt and pepper to taste.

For the biscuits: Whisk the flour, baking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk the melted butter and margarine together. Gently stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain.

To assemble and bake: Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Bake until the biscuits are golden and the filling is bubbly, about 20 minutes. Cool for 5 to 10 minutes before serving.

Cook's note: I usually omit the sherry (as I don't really ever buy it) and just add an extra 1/4 cup chicken broth and a splash of vinegar for brightness. The parsley can easily be left out, but I prefer the fresh flavor it adds.

Lemon sugar cookies

3/4 cup (3 3/4 oz.) unbleached all-purpose flour
1/2 cup (2 oz.) cake flour
1/2 tsp. baking powder
1/4 tsp. salt
5 tbsp. butter, softened
1 1/3 cups (9 1/3 oz.) sugar
1 large egg, lightly beaten
3 tsp. lemon zest
1 tbsp. vanilla

Adjust the oven rack to the middle position and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

Whisk the flours, baking powder and salt together in a medium bowl; set aside. Using an electric mixer, cream the butter and 1 cup of the sugar together at medium speed until light and fluffy, about 3 to 5 minutes, scraping down the sides as needed. Add the egg, 2 tsp. lemon zest and the vanilla and continue to beat at medium speed until combined, about 30 to 60 seconds. Add the flour mixture and continue to beat at low speed until just combined, 30 to 60 seconds, scraping down the bowl as needed.

Add the remaining 1/3 cup sugar and 1 tsp. lemon zest into a food processor. Process until fragrant, about 10 seconds. Place the sugar mixture into a shallow bowl. Working with a level tablespoon of dough each time, roll the dough into 1-inch balls. (If the dough is too soft to roll, refrigerate it until firm.) Carefully roll the balls in the sugar and place them on the prepared baking sheets, spacing them about 2 1/2 inches apart (you will fit 12 cookies on each baking sheet).

Bake the cookies, one tray at a time, until the edges are lightly golden and the centers are just set, about 9 to 11 minutes, rotating the tray halfway through baking. Do not overbake! Cool the cookies on the baking sheets for 5 minutes, then serve warm or transfer to a wire rack and cool completely. Bake the second tray while the first tray cools. Makes 24.

Cook's note: You can easily leave out the lemon zest. Skip the food processor and just add the 1/3 cup sugar directly to a shallow bowl.

Kitchen favorites: Apricots

2009-05-12T13:18:00.000-07:00

Until I moved to California, I never really thought much about apricots. They were in season at the same time as my true warm-weather favorite -- nectarines! -- but I just found them kinda expensive with little reward in exchange. How times have changed.

I now look forward to apricots more than almost any fruit of the year. They are in season for such a short period of time, and their sweet-yet-tangy flavor is delectable. So I was thrilled to run across my first apricots of the year at the farmers market today. Emma and I each tried a sample, and she eagerly agreed with me that they were "dee-licious!" We bought about a dozen, and I'm betting that they will be gone in the next 24 hours.

In addition to being served fresh, dried apricots are also delicious. They're used in a variety of foods, including savory and sweet. I personally prefer the California dried apricots to the Turkish ones; however, the difference is slight, and both are wonderful. One of my favorite ways to cook with dried apricots is in Moroccan tagines. If you've never tried one, I can't tell you enough how much you are missing out. You don't even need the fancy clay pot.

Savory and sweet -- my two favorite adjectives for my favorite spring fruit.

I'm including two recipes with apricots: one for a tagine, the other for an apricot granita. Enjoy!

This recipe comes from the 2004 book "Cover & Bake," from the America's Test Kitchen series.

Chicken Tagine with Olives and Lemons

1 tsp. ground ginger
1 1/2 tsp. ground cumin
1 tsp. ground coriander
2 tsp. sweet paprika
Salt
Ground black pepper
3 tbsp. olive oil
8 bone-in, skin-on chicken thighs (about 3 lb.), skinned and trimmed of excess fat
1 large onion, halved and sliced thin
2 tbsp. water
4 garlic cloves, minced or pressed through a garlic press
2 bay leaves
1 3/4 cup low-sodium chicken broth
1/2 cup dried apricots, chopped
1 2-inch strip of lemon peel
3 tbsp. lemon juice
1/2 cup kalamata olives, pitted and chopped coarse
2 tbsp. chopped fresh parsley or cilantro

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Combine the ginger, cumin, coriander, paprika, 1 tsp. salt, 1/4 tsp. black pepper and 2 tbsp. olive oil in a large bowl. Dry the chicken thoroughly with paper towels, then add to the bowl with the spices and toss to coat. Heat the remaining tablespoon of oil in a large ovenproof Dutch oven over medium heat until shimmering. Add four of the chicken thighs, skin-side down, and cook without moving them until lightly browned, about 4 minutes. Flip the chicken over and continue to cook until the second side is golden, about 4 more minutes. Transfer to a plate. Add the remaining chicken to the pot and repeat, then transfer to a plate and set aside.

Add the onion and water to the pot with the drippings and return to medium-high heat. Cook, scraping the browned bits off the bottom and edges of the pot, until the onion has softened and is beginning to brown, about 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, chicken broth, apricots, lemon peel and browned chicken with any accumulated juices; bring to a simmer. Cover, transfer to the oven and cook until the chicken is easily pierced with a knife, about 75 minutes.

Transfer the chicken to a serving platter and cover with foil to keep warm. Add the lemon juice and the olives to the sauce; bring to a simmer over medium-high heat and cook, stirring occasionally, until the sauce has reduced by half, about 8 to 10 minutes. Season with salt and pepper to taste. Pour the sauce over the chicken and sprinkle with parsley or cilantro. Serve.

Cook's notes: This chicken is best served over some couscous, preferably with almonds in it. I personally prefer the parsley (as noted in the title of this blog). The original recipe calls for golden raisins rather than apricots, but I prefer it with apricots. We omit the olives, as we don't really care for them, and it is delicious either way.

This recipe is from the July 2007 issue of Cooking Light magazine

Apricot Ice with Roasted Almonds

2 tbsp. sugar
3 tbsp. fresh lemon juice (about 1 lemon)
1/8 tsp. salt
1/8 tsp. almond extract
1 (11.5 oz.) can apricot nectar
1/4 cup finely chopped honey-roasted almonds

Combine the sugar, lemon juice, salt, almond extract and apricot nectar in an 8-inch baking dish, stirring until the sugar dissolves, Cover and freeze for 45 minutes. Stir nectar mixture with a fork every 45 minutes until completely frozen and slushy, about 3 hours.

Remove nectar mixture from the freezer; scrape with a fork until fluffy. Top with almonds. Serve immediately.

Cook's notes: Roasted almonds, without the honey, are delicious on top of this; I've found honey-roasted almonds hard to find. I prefer the Kern's brand of nectar,

Feeling the love on Mother's Day

2009-05-11T12:47:00.000-07:00

One of my favorite days of the year is Mother's Day. My husband and daughter do such a good job of making me feel loved, and I always look forward to the spoiling.

This year was no different. I got to sleep in until 9:30 a.m., an increasingly rare treat nowadays. Aaron and Emma then took me to brunch at Left Bank, a wonderful French restaurant in Pleasant Hill. It's one of the few restaurants that we dine at that seldom disappoints us. Sunday's meal was excellent. The restaurant had a special Mother's Day menu, and I encountered an incredibly difficult decision. I eventually opted for the spinach salad and the Alsatian tart. The salad was fantastic, and it is similar to one that Aaron and I make from time to time. The tart was, surprisingly, like the salad, but on a crisp bread. It had arugula, pecans, pears and blue cheese. I thought it was wonderful -- and I'm convinced I could make a version of it at home. Stay tuned for my experiments with that.

The best treat on Mother's Day, in addition to the beautiful flowers and wonderful cards, was the home-cooked meal from my husband. He asked the night before what I would like, and he told me he would make it. This is a tricky question for me. I usually have dozens of meals I want to try or haven't had in a while, so I sort of surprised myself when I answered right away. Barbecue chicken, polenta and corn on the cob. Aaron outdid himself. The chicken was perfect, the polenta was soft and creamy, and the corn on the cob hit the spot. It was a perfect end to a perfect day!

My favorite kind of barbecue chicken is boneless, skinless chicken breast slathered in barbecue sauce. We prefer the Sweet Baby Ray's brand, but others certainly are delicious. I find corn on the cob is best the day it's bought. We usually grill it, but Sunday we just boiled it for a few minutes.

This recipe for polenta comes from the 2008 book "The Best Slow & Easy Recipes," from the America's Test Kitchen series.

Creamy Baked Polenta

7 cups water
Salt
1 1/2 cups (9 oz.) polenta
2 oz. Parmesan cheese, finely grated (about 1 cup)
4 tbsp. (1/2 stick) butter
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp.)
Ground black pepper

Adjust an oven rack to the middle position and heat the oven to 350 degrees.

Bring the water to a boil in a large covered Dutch oven over high heat. Remove the lid and stir in 1 1/2 tsp. salt. Very slowly pour the polenta into the boiling liquid while stirring constantly in a circular motion with a wooden spoon.

Cover, place the pot into the oven and bake until the polenta no longer has a raw cornmeal taste and all of the liquid has been absorbed, about 1 hour, stirring well halfway through the cooking time.

Remove the polenta from the oven and stir in the Parmesan, butter and garlic. Season with salt and pepper before serving.

Cook's notes: The recipe recommends coarse or medium-ground cornmeal and to avoid instant polenta. It also recommends using fresh Parmesan rather than pregrated cheese. I concur on this suggestion. The flavor is infinitely better. One other suggestion I have is to avoid the garlic. I find it a bit overpowering for the delicate flavors in this dish. I would add it back, however, if I were to add other flavors to this dish, such as sauteed mushrooms, sauteed asparagus or sun-dried tomatoes.

Dining destination: Texas

2009-05-05T23:34:00.001-07:00

Aaron, Emma and I just got back from our second trip to Texas. We had a great time on our first trip, back in October, and we were eager to head back for another visit.

First stop: Austin. We flew in and out of here on our first trip, and we didn't get much chance to explore. So we scheduled in a day to check out this southwestern hot spot. After checking in to our hotel, we asked the desk clerk for a restaurant recommendation. My only requirement was a local restaurant, preferably not a chain. She suggested Trudy's, a Tex-Mex eatery. It was a good call. The service was great, and the smoked rotisserie chicken tacos were excellent. They came with the spiciest barbecue sauce I've ever had, but it also was delicious.

On our way to Harker Heights, where my dad and stepmom live, we made a stop that Aaron had been looking forward to for months. Those Sonic commercials had gotten into his head, and he wanted to stop for a slush. Aaron enjoyed the slush, but I was disappointed. It was just a fast-food joint, certainly nothing special. But Christina, my stepsister, gave me a tip that turned out to be valuable. She suggested sticking with the limeades. She was right -- the diet cherry limeade was an inexpensive treat.

One night in Killeen, my dad and stepmom treated all of us -- including my half-brother Mike, Christina and her husband, Blair -- to dinner at Nami, a Japanese steakhouse. Aaron and I hadn't been to one in several years, when we had a great meal at the Benihana in Concord. It would be Emma's trip to one of these entertaining restaurants, so I was looking forward to taking her. It was an excellent meal. I had the sukiyaki steak. It was absolutely delicious. In fact, my 4-year-old ate nearly as much of it as I did. A winner -- now I want to try to re-create it at home.

We also had to make one other stop -- at the Mr. Snow shave ice stand. They make the best shave ice we've ever had outside of Hawaii. Even with full bellies after the Japanese meal, we still managed to find some room.

We certainly had some other good things to eat on our trip, including at a crawfish boil in Killeen and at the concession stand at the Texas Rangers' Ballpark in Arlington.

But of all the meals, the best was the Lebanese feast we had on the last night of our trip to celebrate my dad's birthday. Fresh grilled lamb, homemade tabbouleh and tzatziki, pita bread, and a big bowl of olives -- delicious!

One of my goals on the trip was to stick to a healthy diet. I did just OK on the October trip, and I was determined to do better this time around. The results: well, not as good as I'd hoped. But I had a good time and a lot of good things to eat. But an excellent trip -- even better! Thanks, Dad, Jody, Mike, Christina and Blair. We'll be back soon to visit -- and find some more tasty Texas treats.

I'm including a recipe that seems like it should be a Texas favorite, but from what I learned, it isn't. Texans don't like beans in their chili, but this is an excellent recipe nonetheless. This recipe is from the book, "The Best Light Recipe."

Vegetarian Bean Chili

1 tbsp. cumin seeds
1 medium onion, minced
1 large red bell pepper, stemmed seeded and chopped fine
9 medium garlic cloves, minced or pressed through a garlic press (about 3 tbsp.)
3 tbsp. chili powder
1 tbsp. vegetable oil
1/4 tsp. cayenne
Salt
3 cups canned beans, drained and rinsed
2 cups water
1 can (28 oz.) crushed tomatoes
1 tsp. dried oregano
1 tbsp. brown sugar
1 cup corn kernels
1/4 cup. coarsely chopped fresh cilantro leaves
1 tbsp. fresh lime juice

Toast the cumin seeds in a large Dutch oven over medium-low heat, stirring constantly, until fragrant, about 1 minute. Stir in the onion, bell pepper, garlic, chili powder, oil, cayenne and 1/2 tsp. salt. Cover and cook, stirring often, until the vegetables are softened, about 8 to 10 minutes.

Stir in the beans, water, tomatoes, oregano and brown sugar, scraping up any browned bits. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the chili is slightly thickened, about 25 minutes.

Stir in the corn and continue to simmer until heated through, about 5 to 10 minutes. Off the heat, stir in the cilantro and lime juice, and season with salt to taste.

Cook's notes: Since I can't eat bell peppers, I substitute celery for added crunch. And, as the blog's title suggests, I hold the cilantro. In its place I add some flat-leaf parsley for a fresh flavor. I also have substituted lemon juice in place of the lime juice. The cookbook recommends a mix of black, pinto and kidney beans. I have used that combination and find it excellent.

Kitchen favorites: Rhubarb

2009-04-21T23:20:00.000-07:00

I'm not all about hating ingredients. In fact, there's many I truly love, so I wanted to give them their due. I plan on writing about one or two each week -- hope you enjoy them as much as I do!

First up is a classic spring fruit. For as long as I can remember, rhubarb has been one of my favorites. I've learned lots about it from my mother, who is a much better gardener than I am. First off, the leaves are poisonous, so discard them. Second, there's tons of varieties. My mom's favorites are the ones that are thinner, with bright red skins and pulp. I agree with her about this. Those that are green tend to be more sour, while the red ones are sweeter. In addition, the bigger stalks tend to be less tender. Just don't ask me about the variety -- you'd have to go to the source herself.

Rhubarb can be used in many ways, primarily in desserts and sauces. I've seen it in more recipes in recent years, even as a savory ingredient. However, like cilantro, it's often a divisive ingredient. In fact, I am the only one at my house who really likes rhubarb. But I'm including a recipe that even my rhubarb-reluctant husband and daughter will eat.

This recipe is from my mother, who got it from an old church cookbook from North Dakota.

Rhubarb muffins

Muffins:
1 1/4 cup packed brown sugar
1/2 cup oil
2 tsp. vanilla
1 egg
1 cup milk, with 1 tbsp. lemon juice mixed in
2 1/2 cups flour
1/2 tsp. salt
3 cups rhubarb
1 tsp. baking powder
1/2 cup chopped nuts

Topping:
1 tsp. cinnamon
1 tbsp. butter, melted
1/3 cup sugar

Preheat oven to 350 degrees. Mix sugar, oil, vanilla, egg and milk mixture in a large bowl. Stir in flour, salt and baking powder. Gently fold in rhubarb and nuts. Spoon batter into greased muffin tins. Mix topping and scatter over muffins, pressing lightly into batter before baking. Bake for 20 minutes.

Cook's notes: I've used buttermilk in place of the milk and lemon juice mixture. The muffins turned out great! I also usually cut down on the amount of oil, adding only 2 tbsp. and adding a splash more milk for moisture. The results are delicious -- and a lot healthier!

Tuesday morning treasure

2009-04-14T13:04:00.000-07:00

Shortly after I moved to Concord in 1997, I learned that there was a weekly farmers market just down the street from where I lived. I was very excited. My mom took my sister and me on occasion to the little farmers market in West Fargo, N.D., where I grew up. And when I was in college, my mom took me to another in Fargo. I remember buying a handful of cucumbers and a jar of strawberry-rhubarb jam on that visit in 1996, and I became hooked.

After I first moved here, I remember going only once in a while. To this day, I don't know why. I was always impressed with the produce -- and the prices! I was not making a lot of money, and I could buy a huge bag of fresh oranges for $5. What a deal! I also learned, though, that earlier is better at this market. I remember going a few times about 45 minutes before it closed and finding out all the goodies I wanted were gone.

About five or so years ago, I decided to make the farmers market a regular Tuesday morning errand. I would only need to be there about 20 minutes to get all the goodies I wanted, and then I would have the rest of the morning free. It was an easy habit to get into, and I was amazed at how much I looked forward to the trip.

Shortly after Emma was born, the farmers market became a saving grace. I couldn't wait to get out of the house with this crying baby. No one seemed to flinch when i walked by with a screaming newborn, and that big stroller could hold a ton of fruits and vegetables. Perfect! Since then, it's become an outing. There's a playground at the plaza, and we occasionally go with a neighbor and her little boy so the kids can play together. Emma and I sometimes run into other neighbors and friends at the market, which makes me further appreciate our roots in the community.

Emma and I have discovered that there are certain stands we prefer. She knows exactly which stands she wants to visit for the free samples, and I know which ones offer the best quality produce. I always stop at the stand of the woman who sells only vegetables. Aaron always knows when I buy carrots from her -- he says they always taste better, raw or cooked. When they're in season, I get oranges from the vendor from Fresno -- his are sweeter and juicier than the others. And I have to get Pink Lady apples from the same stand. That vendor offers apples longer than anyone else, Emma loves the cider samples (she tries to get two each week), and best blueberries in the summer come from that stand. In the fall, we visit the stand of the women from Martinez. They offer little pears to the kids, and their French Butter pears are only in season for a few weeks but totally worth the wait.

Plus there's the men from Brentwood who have corn, the woman from near Santa Cruz who sells artichokes, the stand from Hollister that has the most delicious tomatoes year-round, and on and on.

It's not just the produce that keeps me coming back. I adore some of the other goodies up for sale. Like the man from Scotts Valley who sells the best pear and Pecorino ravioli. And the German baker from Walnut Creek. Emma asks every week for kettle corn from the stand on the corner. And the lunches we can get are incredible -- teriyaki, tamales, falafel, vegetarian, French pastries filled with meats and/or vegetables.

My farmers market near-obsession has taken me to others offered nearby. None even come close to the quality that the one in Concord provides. I haven't entirely figured out why.

Until then, if it's Tuesday morning and you need to find me, I'll be at the farmers market.

This recipe takes advantage of all the delicious produce I get at the market, and it's great for my diet. It's from a book from 1999, "Saved by Soup" by Judith Barrett.

Zuppa of farro with tomatoes and spinach

1 tsp. olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 rib celery, chopped
2 cups canned diced tomatoes, with their juices
4 cups chicken or vegetable broth
Salt and freshly ground black pepper
2 tbsp. Parmesan cheese (optional)

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, carrots and celery and cook, stirring, until the onion begins to soften, about 3 to 5 minutes. Add the tomatoes and broth, and stir in the farro. Bring to a boil reduce the heat to medium-low, cover the saucepan and simmer until the farro is tender and the grains are enlarged and have turned a creamy, light color (about 30 minutes). Stir in the spinach and cook until the spinach is tender, about 5 minutes. Season with salt and pepper to taste. Garnish with cheese, if desired.

Cook's notes: Farro can be very hard to find, so the author suggests substitute pearl barley. We usually do, and it's delicious. This soup gets very thick after standing or being refrigerated, so you might want to add some water or broth to thin it out. The recipe calls for the vegetables to be chopped finely, but we prefer them in somewhat bigger pieces.

A Lebanese feast for Easter

2009-04-12T22:18:00.000-07:00

Looking back on my youth, I can hardly remember a family get-together when we didn't have a Middle Eastern feast. My family is Lebanese, and we celebrated that heritage. There was always fresh grilled lamb and beef, homemade flatbread, kibbeh (both raw and cooked), a big salad with an amazing lemon dressing, olives and baklava, among many delicacies. Most of these are among my favorite foods to this day! However, I rarely make Lebanese food at home. I can't even really explain why. But the opportunity soon presented itself.

Aaron, Emma and I made plans to have lunch in Hollister on Saturday with my cousin Barb. We don't see her often, and I cherish our visits because she is one of my only blood relatives here in California. She lives in beautiful house in a beautiful setting, and she has these great horses that we like to pet and feed carrots. Barb always serves us a delightful meal when we go to her house, but she has an injured foot and I wanted to make our Easter get-together a bit easier for her. So I called her a few weeks before and told her that I was bringing a Lebanese feast. She was delighted!

I started preparing the menu as soon as I got off the phone. We had to have lamb kabobs. And a big bowl of tabbouleh. Plus, I wanted to serve flatbread, olives, dates, hummus and baklava. Almost identical to the feasts I remember as a child.

Most of this meal, I hate to admit, was store-bought. My non-Lebanese mom once tried to teach me to make flatbread. Her direct comments to me at the time were, "You're kind of a disaster at this." I really haven't tried since, but I have found plenty of delicious store-bought substitutes -- most for just a dollar or two. We bought a gorgeous boneless leg of lamb and cut it at home ourselves. Most went into the freezer for more Lebanese kabobs. The hummus was store-bought, too. I found one at Trader Joe's made with white beans that is more delicious than any hummus I've ever had. It also cost just a few dollars. The dates, olives and baklava were more expensive, but always worth the money.

However, I did make the tabbouleh. In the past few years, it has become my favorite salad. It's so easy to make, it gets better as it sits, and it's incredibly healthy. Perfect!

Our lunch was a big hit. Well, maybe not for Emma. She still isn't as excited about lamb and tabbouleh as we are, but she usually eats the flatbread and hummus. It's a start! And, it has further encouraged me to keep trying. If nothing else, it will bring back some of those warm, delicious memories of growing up Lebanese.

This recipe is from a 2005 issue of Cooking Light magazine. Excellent!

Summer Vegetable Tabbouleh with Chicken

1 cup uncooked bulgur
1 cup boiling water
1 1/2 cups chopped cooked skinless, boneless chicken breast (about 6 oz.)
1 cup chopped fresh parsley
1 cup chopped cucumber
1 cup chopped red onion
1 cup chopped plum tomatoes (about 4 tomatoes)
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 garlic clove, minced

Combine bulgur and boiling water in a large bowl; let stand 30 minutes. Add chicken, parsley, cucumber, onion, tomatoes and mint; toss gently to combine.

Combine lemon juice, oil, salt, pepper and garlic, stirring well with a whisk. Drizzle mixture over salad; toss gently to coat.

Cook's notes: I usually double this dressing, as it is delicious and the bulgur usually just sops it up as it sits. I also prefer cherry or grape tomatoes to plum, as they usually taste better year-round. If you prefer, green onions would be a nice substitute for the red onion, offering more of an herb flavor.

Amish Friendship Bread

2009-04-10T15:08:00.001-07:00

On April 1 (insert your own joke here), a colleague at the Times offered up some Amish Friendship Bread starter. After reading his e-mail about the offer, I knew I certainly was going to go grab some. Then I looked at the recipe. 3 1/2 cups of sugar. A cup of oil. 4 1/2 cups of flour. Ugh. This was not going to be good for my diet. So I reconsidered.

But that starter kept popping into my line of view. I looked at the directions again, pretended to ignore all the unhealthy stuff, and thought some more about it. It certainly looked easy. And sounded delicious. But the best part of the recipe, as I examined it, was that it would allow me to do some cooking with Emma, my 4-year-old chef-in-training. So I reconsidered once more and decided to take it home. It was absolutely the right decision.

I told my little cook about the bread the next morning. It takes 10 days of ripening (or maturing, or whatever it specifically does) until it can be baked. So, for the next nine days, we mostly were going to mush the starter. Emma could not be more exited for April 10 to get here. In fact, on Day 4 -- a Saturday morning -- she woke me at 7:45 a.m. and informed me that I would not need to mush the bread, that she had already done so. And so it went until today, Day 10.

This morning, we mixed up our own starters -- our starter makes four, one for us and three to give to friends. She and her dad delivered one to her preschool pal and her mom, and later we found homes for the other two. After school, we mixed all the remaining ingredients together and put our two loaves in the oven to bake. Only 27 more minutes (plus cooling time) 'til we get to have a taste. It smells incredible in my kitchen right now! But the best part of this recipe is that it provided fun in the kitchen for my daughter and me -- even sweeter!

Since this is a starter that needs to be passed on, I cannot offer a recipe. However, I am including a bread recipe that is not only easy, but fun to share with a friend.

This recipe is from a 2003 issue of Cooking Light magazine.

Marbled chocolate banana bread

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a medium bowl, mixing with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, about 1 minute. Add banana, egg substitute and yogurt; beat until blended. Add flour mixture; beat at low speed until just moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave on HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2-by-4 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees for 75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Cook's notes: I've made this before without melting the chocolate chips, just mixing them in with the flour. It turns out just as delicious. Alternately, 1 ounce of finely chopped chocolate works well, too (we prefer Ghirardelli at our house). For a little extra treat, 1/2 cup finely chopped walnuts are a good addition, too.

The joy of cooking

2009-04-09T00:41:00.000-07:00

Are you hungry? Then you're at the right spot.

I've been thinking about this for a while -- a place where I could share my love of cooking and share tips, recipes and ideas with friends and family. I also want a place where others can share their ideas with me, too. My husband has been suggesting this for months, and I finally decided to give it a shot. So, indulge me as I try to find that inner writer in me, and let's jump in!

So, first a few things about me. As much as I love to cook and eat, I am a picky eater. I'm not particularly proud of this fact, but I've learned to live with it. So has my family. In fact, "Hold the cilantro, please" was inspired by my adorable daughter. She asks almost daily why I don't like cilantro. And bell peppers. And fish. And raw onions. Oh, and zucchini, too. So, yeah, fussy. I've learned to like onions cooked. But the others, well, not so much. I refuse to let that stop me from diving head-first into the nearest cookbook.

Of course, like everyone, there are the foods I can't live without. I love most fruits. Fresh cucumbers and tomatoes are in my house often. There are very few desserts that I will turn down. And when my husband asks me what kind of food I want have when I dine out, I almost always suggest Middle Eastern.

I've been dieting for more than a year. And it's working, too! Since March 2008, I've lost 42 pounds. However, there are certain dieting tips suggestions that I can't work around. For instance, I don't care for most fat-free products. And I mostly avoid sugar substitutes. For me, it's not worth it to eat something that doesn't taste good.

To fuel my love of cooking, I've accumulated a large collection of cookbooks, cooking magazines and hundreds of recipes from a huge array of sources. I plan to include a recipe that I've tried and have really enjoyed.

So, please join me on my new journey. I look forward to sharing my joy of cooking (but not my cookbook of the same name)!

Here's my first recipe to share. This one's from a 2000 issue of Sunset magazine:

Lemon Wild Rice Salad

2 packages (about 6 oz. each) long grain and wild rice pilaf mix
1 jar (6 oz.) marinated artichoke hearts
1 lb. ripe tomatoes, rinsed, cored and coarsely chopped
1 red bell pepper, stemmed, seeded and coarsely chopped
1/2 cup chopped parsley
3 tbsp. drained capers (optional)
1 1/2 tsp. grated lemon peel
3 tbsp. lemon juice
2 tsp. sugar
salt and pepper

Follow package directions to cook rice until tender to bite; pour into a large bowl.

Drain artichoke marinade into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, 30 to 45 minutes.

Mix tomatoes, bell peppers, parsley, capers, lemon peel, lemon juice and sugar to cool rice mixture. Season to taste with salt and pepper.

Cook's notes: I usually omit bell peppers and include cucumbers instead.