Go for Guinness

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

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!

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

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

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

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

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

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

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

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?

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

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

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

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

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!

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

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

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

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

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

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

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!

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!

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

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

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!

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

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!

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

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)

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

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

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.