Apple-Butternut Squash Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 tbsp evoo
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (or 2 packages of frozen pureed squash)
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and pepper

Directions:
Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer 15-20 minutes.

Puree solid ingredients to blender or food processor with apple juice until smooth. Add 1/3 cups of the cooking liquid and puree til smooth. Stir back into the pan.

Red Velvet Cupcakes with Raspberry Center

Red Velvet Cupcake recipe by Martha Stewart - the Raspberry is my own little twist. Recipe makes 24 cupcakes.

Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used a 1 fl oz bottle of red liquid food coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Seedless Raspberry Jelly (about a teaspoon per cupcake)

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Red decorating gel or sanding sugar to decorate


Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

I use the cone method to fill the cupcakes with the raspberry jelly. Using a small paring knife, cut out a cone (at about a 45 degree angle) about halfway into the cupcake. Pull the cone of cake out and cut off the pointy end, about half of the cone. Use a teaspoon to place the jelly into the cupcake, then place the cake top right back on top of the cupcake.

To make frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

I fill a ziploc bag with the frosting and cup the tip (in place of a real pastry bag) and pipe the frosting on top of the cupcake. Decorate with red gel or sugar on top.

Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Celery with Herbed Cream Cheese and Walnut

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper


Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.


Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.


Fill each celery stalk with 1 tbsp cream cheese mixture to serve.

Spiced Oatmeal with Dried Apricot and Walnuts

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt

Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.

While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.

The oatmeal keeps for up to 5 days in the fridge.

Cuban Style Beef and Plantain Pie

Recipe courtesy of Food Network.

Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan

Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.

Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.

Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.

Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.

In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.

Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.

Citrus Bars

Recipe courtesy of Southern Living magazine.

Ingredients:
1 cup butter, softened
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 3/4 cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 teaspoon finely grated orange rind
4 large eggs, beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar

Direction:
Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and 1/2 cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased 13- x 9-inch baking pan.

Bake at 350° for 20 to 22 minutes or until lightly browned.

Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust.

Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars. Garnish, if desired.

Greek-Style Grilled Feta

Recipe from my Grilling and More cookbook. The original recipe is for 8 servings (3 slices per serving) - I made 8 slices total, so will reflect that in my recipe. Also, I bought a Mediterranean flavored feta, which already had spices mixed into it. If using regular feta, sprinkle oregano and garlic or black pepper on top of the feta before cooking.

Ingredients:
1 package (8 oz) feta cheese, sliced in half horizontally
8 (1/4 inch) slices small onion
1/2 green pepper, thinly sliced
8 slices (1/2 inch) French bread

Directions:
Spray 2 14-inch-long sheets of foil with nonstick cooking spray. Cut feta into 8 slices. Place onion slices in center of foil and top with feta slices. I put 4 on each piece of foil. Sprinkle with pepper slices (I put 3 small pieces on each).

Seal foil by bringing the two long sides of foil together above the food. Fold down the foil in a series of locked folds, then fold the short ends up and over again. Press folds firmly to seal the foil packet.

Place the foil packets on the grill upside down and grill on covered grill for 15 minutes. Turn packets over, grill another 15 minutes. Place pieces of bread on grill for about 1-2 minutes per side.

Open packets carefully and serve atop slices of bread.

Beef Stew

Recipe courtesy of Tyler Florence.



Ingredients:
2 tbsp extra-virgin olive oil
1 tablespoon butter
1 cup all-purpose flour
1 pound beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 bottle good quality dry red wine
4 fresh thyme sprigs
3 garlic cloves, minced
1 orange, zest removed in 3 (1-inch) strips
1/8 teaspoon ground cloves
1 bay leaves
1 1/4 cups beef stock
10 small red potatoes, scrubbed clean and cut in 1/2
1 cups frozen pearl onions, a large handful
1/2 pound white mushrooms, cut in 1/2
1/2 box frozen peas

Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.


Horseradish Sour Cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
Salt and pepper

Directions:
Combine sour cream and prepared horseradish in a small bowl and mix until thoroughly combined. Season with salt and pepper.


Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, minced

Directions:
Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and spread minced garlic. Bake for 5 minutes, until the bread is nicely toasted.

Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

Recipe found via Google Search of the ingredients I had on hand - here.

Ingredients:
2 Chicken breasts, skinless and boneless
2 cups Fresh Mushrooms
1/4 cup Sour cream
2 tsp Dijon Mustard
1 medium 0nion, thinly sliced
2 Garlic cloves, minced
2 tsp Thyme leaves
Olive oil
1/8 tsp Sugar
1/8 tsp Salt
1 tbsp Water

Directions:
Marinate chicken breasts in glass dish with salt, pepper, garlic powder and 2 tbs olive oil. Leave aside for at least an hour.

Heat the pan on the stove on medium high heat til it is hot. Add 1 tbsp olive oil first till fuming. Add the marinated chicken and cook on each side til it is golden brown. Remove chicken to a platter and set aside.

In the same pan, add a tbsp of olive oil and add the garlic and onion. Once the onion is soft, add the sliced mushrooms & stir. Sauté until mushrooms release stored water and turn soft and limp.

Lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed. Return the chicken to the pan and spoon the sauce over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma. Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.

Pear & Apple Crisp

Recipe found here.



Ingredients:
5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg

Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter


Directions:
Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

Peel, core and slice thin the apples and pears. Place them in a large bowl. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:
In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.

Penne ala Norma

Recipe from my Everyday Food: Fresh Flavor Fast cookbook.



Ingredients:
1 lb penne rigate
1/4 cup olive oil
1 onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 large eggplant, cut into 1/4 in chunks
Tomato sauce
1/2 cup torn fresh basil leaves
3/4 cup ricotta cheese

Directions:
Bring a pot of water to a boil, add a generous amount of salt. Cook pasta until al dente according to package directions. Drain pasta, return to pot.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic and red pepper flakes. Cook, stirring occasionally until onion is softened, about 5 minutes.

Add eggplant; season generously with salt and pepper. Cover and cook until eggplant begins to release juices, about 5 minutes. Uncover, cook, stirring occasionally, until tender, 3-4 minutes. Stir in tomato sauce.

Add tomato sauce mixture and basil to pasta and toss. To serve, divide among bowls and top with a dollop of ricotta.

Seared Peppered Sirloin with Red Wine-Chevre Glaze

Another winner from my White Dog Cafe cookbook.



Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt

Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil


Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.

Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.

Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.

Serve the steaks topped with the glaze.

Chicken Sausage and Pepper Hoagies

My own creation!



Ingredients:
1 package chicken sausages (for this recipe I used italian style sausages), slices into 1-inch pieces
1 tbsp olive oil
1 red pepper, sliced
1 onion, sliced
Tomato sauce
2 hoagies
Minced garlic

Directions:
Heat olive oil over medium-high heat. Add onions, peppers, and 1 tsp minced garlic. Saute until onion is translucent, about 5 minutes. Add chicken sausage pieces and saute until pepper is softened and sausage is browned. Add a little bit of tomato sauce to bind everything together and season with salt and pepper.

Meanwhile, heat the oven to 375 degrees. Cut open the hoagies, sprinkle with olive oil and spread minced garlic over bread, to taste. Bake hoagies until toasted, about 5 minutes.

To serve, fill each toasted roll with sausage, onion and pepper mixture.

Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!






Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.


White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.


Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.

Mediterranean Salad With Chickpea Patties

Patties and Pita Chips from Real Simple and Dressing from Recipezaar.

Ingredients:
Patties:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

Pita Chips:
4 pitas
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt

Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon fresh minced garlic clove
1 teaspoon Dijon mustard
1 tablespoon parmesan cheese
1/4 teaspoon black pepper

Salad:
Mixed greens
Sliced cucumber
Sliced red onion

Directions:
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

For dressing, pour all ingredients in a large bowl and whisk until well combined. Let sit in fridge for a minimum of 2 hours. Shake very well before using.

For pita chips, heat oven to 400 degrees. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 7 minutes.