Winter Salad

After seeing this delicious looking salad over on Cupcakes and Cashmere this morning, I decided to try my hand at a fennel winter salad for dinner. I didn't find any arugula at the grocery store, so I tried this recipe from Cooking Light instead. Despite having to make some alterations (spring greens for watercress, clementines for blood oranges), the combination of sweet pomegranate seeds, tart lemon juice, and spicy greens was perfect.

Fennel, Clementine, and Mixed Greens Salad
adapted from Cooking Light
serves 2

1 thinly sliced fennel bulb
2 cups mixed spring greens
1 clementine, sectioned
1/3 cup pomegranate seeds (here's great instructions for prepping a pomegranate)
juice of 1/2 lemon
pinch of salt
1/4 garlic clove
freshly ground black pepper to taste

Combine first four ingredients in bowls. Combine next 3 in a small bowl and drizzle mixture over salads. Season with pepper.

{sounds funny, but this smelled great on my drive home from the store!}

{refreshingly colorful during the bleakness of winter}

Listening to: Maxwell "Pretty Wings"
Thought of the Day: "All great things are simple, and many can be expressed in a single word: freedom, justice, honor, duty, mercy, hope." -Winston Churchill

Cookies and Cocoa

Over the weekend as I checking out at Walmart, the cashier and I were discussing the hairiness of the holidays. One of her statements made an impact on me, as she said that while she likes the holidays, she is ready for Christmas to just be over with already. With this in mind, I crafted some homemade gifts for my friends who I am saying goodbye to for Christmas break as finals wind to an end. Perfect for chilly nights, I made hot chocolate mixes and festive cookies.


Peppermint Stick Cocoa Mix
via Sunset Magazine, Dec. 2004
Ingredients:
1 cup powdered milk
1 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 tsp salt
1/2 cup mini chocolate chips
1/2 cup crushed peppermint candy (preferably from candy canes so there are more red stripes!)
1/2 cup mini marshmallows (optional)

Layer ingredients in a 1 quart jar.
Close and add tag that says:
1. Combine ingredients in a bowl.
2. Add 1/3 cup mix to 1 cup hot water.
3. Stir and enjoy!
4. Store remaining mix in an air-tight container.

{Peanut Butter Kiss cookies via Betty Crocker - with the addition of a kiss!}

{Christmas M&M cookies via Smitten Kitchen}

Listening to: "Satellites" Beyonce
Thought of the Day: "Follow effective action with quiet reflection. From the quiet reflection will come even more effective action." - James Levin

Caramelized Onions

Until a few years ago I detested onions. The texture, the taste, all of it, but now, thank goodness, I can't get enough of them. Which is why I would have the strange craving for caramelized onions at 11pm a few nights ago. Or maybe it was my procrastination kicking in. Either way, the onions were delicious.
I couldn't remember which recipe I usually used, but I figured I couldn't go wrong by combining recipes from Heart of Light and Smitten Kitchen.

{finely slice your onion(s)}

{put in a pot (no oil or butter yet!) and let cook over medium, covered for 20ish minutes;
uncover and add a pinch of sugar, a pinch of salt and a bit of olive oil and a bit of butter}

{cook over low heat until golden, stirring occasionally; savor and repeat often}

Is it weird that I ate these plain? Probably, but the flavor is so amazing - sweet and savory - that they perfect by themselves.

Listening to: "Wedding Dress" Matt Nathanson
Thought of the Day: "Loved people are loving people." -Katherine Hepburn

Weekend Snapshots

Recap of the weekend (I accomplished all of Friday's goals!):

Friday night - baked zucchini bread. I made three muffins (turned out delicious) and 2 loaves,(refused to rise no matter how long they remained in the oven, resulting in a dark crust and an overly moist inside. ick.) so I am not sure what is up with the recipe.

*If you are looking for an amazing autumn recipe though, try this pumpkin bread my friend Tom made (sans chocolate chips). Yum.*

Saturday morning - geared up for camping with homemade pumpkin spice lattes. Better (and much more economical) than Starbucks.

{I made a stencil with cardstock and sprinkled cinnamon

over the foam to make hearts for my roomies}

Saturday and Sunday - enjoyed the outdoors and laughed often at Taum Sauk Mountain State Park.

{View of midwestern-style mountains - you could see 12 miles away!}

{gorgeous glow}

Listening to: "Open Your Eyes" Snow Patrol

Thought of the Day: "Your friend is the man who knows all about you, and still likes you." -Elbert Hubard

Apple Tart

Yesterday I finally tried one of the recipes I posted last week with my apple picking apples.  Using this apple tart recipe from Smitten Kitchen, I made what was actually more of a galette since I am tart pan-less.  It turned out beautiful none the less, but I am not sure if I would use this recipe again.  It was simple and light, but I felt like there was something missing... cinnamon perhaps? 

I enjoyed my time in the kitchen though.  I love any recipe that requires time since I find cooking theraputic.  And with some good Matt Nathanson playing in the background, what more could I ask for?

{apples - peeled, cored, and 'armadillo' sliced}

{pre-baking}

{gorgeously golden}

Listening to:  Matt Nathanson  

Thought of the Day: "I believe we should fight for the unrealistic, rather than defend the unacceptable."  - Bill Shore

Foodie Addiction

It's official: I am completely obsessed with 101Cookbooks.  I have yet to be disappointed by one of Heidi's recipes (or her photography for that matter). 

   My roommates and I had a little Italian dinner party tonight and instead of buying a jar of tomato sauce, I tried the recipe for Five Minute Tomato Sauce.  Delicious!  It was light and because of its simplicity, you could really taste each of the ingredients.  Atop Trader Joe's whole wheat penne, it was perfect.  I think the best part was the lemon zest, which added just the right amount of a fresh tang.  My only variations were cutting way back on the olive oil (I doubled the recipe, but added way less than the 1/4 cup of oil called for in a single batch) and added some fresh chopped basil after simmering.  

Listening to: "She Loves Me"  -Serani

Thought of the Day:   "I change myself, I change the world."   - Gloria Anzaldua 

{Image via 101 Cookbooks}

Apple Picking

How was your weekend?  I ended up coming back to school earlier so I could go apple picking at Eckert's with some friends.  Despite the dreary weather, we enjoyed getting into the fall spirit by picking Jonagolds, Golden Delicious, and Red Delicious apples and dreaming up recipes in which we can use our finds.

I am still trying to decide what I want to make with mine.  I found a few recipes to think about including a tart and apple chips.  I'll keep you updated on the results! 

Listening to: "Do What You Have To Do" Sarah McLachlan
Thought of the Day:  "A friend is a person with whom I may be sincere.  Before him I may think aloud."  -Ralph Waldo Emerson

Would You Like Some Muffin with those Blueberries?

So I got a little carried away... but what was I supposed to do when my dad found the blueberry sale again?

Recipe adapted from Bon Appetit
Makes 30 mini muffins

{Mash 1 banana in a bowl.}

{Add 1/2 egg, 1/4 cup soymilk, 1 Tbs. vegetable oil, 1 tsp. lemon juice, and 1/2 tsp. vanilla. Mix well. Add 3/4 cup flour, 1/4 cup sugar, 1/8 cup oat bran, 1 tsp. baking powder, 1/4 tsp. salt, and 1/4 tsp. cinnamon. Mix well.}

{Add blueberries (it called for 3/4 cup, but I added more like 1 1/2 cups) and combine. Divide among muffin tins and bake at 375 for 10 minutes.}

{Yum.}

Listening to: "Feel. Love. Thinking of." Faunts
Thought of the Day: "Watch with glittering eyes the whole world around you, because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in the magic will never find it!" -Roald Dahl

Layers of Summer

For the past few weeks, our kitchen counter has been covered with yellow summer squash, zucchinis, cucumbers and tomatoes just begging to be made into something delicious. I am on the constant search for new ways to use them up and maybe, just maybe, convince my little brother to eat some too. I found this recipe and it was delicious (Pete didn't like it though).

Summer Vegetable Gratin
(somewhat adapted) from Erin Cooks
makes 5-6 servings

Ingredients
4 tomatoes
1 zucchini
1 yellow squash
3 onions
2 cloves garlic, minced
3 Tbs. olive oil
1 cup panko crumbs (or white bread crumbs)
1/4 cup Parmesan cheese, freshly grated
salt
pepper
1/2 tsp. thyme, dry rubbed
fresh basil

1. Slice yellow squash, zucchini, and tomatoes into 1/4 inch rounds.
2. Combine squash and zucchini in a bowl with 1/2 tsp. salt. Toss well and place in colander over a second bowl. Let sit for about 30 minutes.
3. Place tomato slices on a double sheet of paper towel and lightly salt. Let sit for 20 minutes.
4. Thinly slice onions and saute in a pan with 1Tbs. olive oil and 1/2tsp. each salt and pepper. Stir occasionally for about 20 minutes or until golden brown. Set aside.
5. Once the vegetables have drained, press another layer of paper towel on the tomatoes to soak up any more juices. Lay squashes on paper towel, cover with more paper towel, and press down to soak up any remaining liquid.
5. Combine olive oil, 2Tbs. water, garlic cloves, pepper, and rubbed thyme (unless you have fresh) in a small bowl.
6. Spray a baking pan with cooking spray and layer the zucchini and squash in the pan. Pour about 1/2 of the oil mixture on top and cover evenly with the onions. Arrange the tomatoes in a layer onto and pour the remaining oil over this.
7. Bake in oven at 450 for about 25 minutes (or until vegetables are tender and tomatoes are beginning to brown at edges). Sprinkle panko crumbs and Parmesan cheese over the tomatoes and resume baking for about 8 minutes. Remove from oven and sprinkle with chopped basil. Enjoy!



Listening to: "Hello Sunshine" Super Furry Animals
Thought of the Day: "Life is 'trying things to see if they work'." -Ray Bradbury

Summer Delight

I am not a big pizza fan and I have never really liked cheese, so any recipe that makes me crave pizza and inspires a new love of cheese must make a crazy good pizza. Or maybe it really isn't much of a pizza. Either way, I am in love with this Strawberry and Goat Cheese Pizza... and now goat cheese.
The version of this recipe I first tried uses a combination of goat cheese, arugula, almonds, and strawberries while the original (which I also tried) uses goat cheese, watercress, almonds, and strawberries. I thought both were delicious, so here is my "generic" version.


Strawberry and Goat Cheese Pizza
adapted from Cooking Light and Love and Olive Oil
Serves: 4 (depending on how thin you roll your crust - I like mine really thin)
Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
1/3 cup (3 ounces) crumbled goat cheese
1 1/2 cup sliced strawberries
1 1/2 cup trimmed greens (I like Dole's Spring Mix)
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese (I used shredded Parmesan)
3 tablespoons toasted nuts (I like sliced almonds)

1. Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.
2. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky).
3. Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
4. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
5. Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.
6. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface into desired shape and thickness. Transfer to baking sheet.
7. Bake crust for 10-12 minutes or until just set.
8. While baking, combine strawberries, greens, olive oil, lemon juice, salt, and black pepper; toss to coat.
9. Remove from oven and sprinkle with crumbled goat cheese.
10. Arrange strawberry mixture evenly over goat crust. Sprinkle pizza with cheese and nuts. Cut into wedges. Serve immediately.

Listening to: "Will I Ever Make it Home?" Ingram Hill
Thought of the Day: "It's not what you look at that matters. It's what you see." -Henry David Thoreau

{Image via Love and Olive Oil}

Pumpkin Cinnamon Rolls

I'm not a huge cinnamon roll fan, but today I was in the mood to bake and something cinnamon sounded great. If you have never had homemade cinnamon rolls, please make this recipe; it is super-simple and delicious. Even my little brother who is the pickiest eater ever loved them (well, until I mentioned that they had pumpkin in them - oops!).


Warning: once you make homemade cinnamon rolls, you won't be able to go back to any other type.


Amish Pumpkin Cinnamon Rolls with Caramel Glaze
adapted from RecipeGirl (via Love and Olive Oil)
makes 12 rolls (it really is only supposed to make 6,but mine made 12)

Dough:
1/6 cup low-fat vanilla soy milk (you can use skim milk too, but I really like soy)
1 Tbs. margarine
1/3 cup canned pumpkin
1/2 Tbs agave nectar (you can use 1 Tbs. sugar)
1/4 tsp. salt
1 egg white
1 1/8 tsp. active dry yeast (or 1/2 package)
1/2 cup white whole wheat flour
1/2 cup bread flour
1 Tbs. honey
Filling:
1/6 cup brown sugar, packed
2 tsp. ground cinnamon
1 Tbs. margarine
1/3 cup canned pumpkin
Glaze:
1 Tbs. margarine
1/4 cup brown sugar
1 Tbs. low-fat vanilla soy milk
1/8 tsp. vanilla extract
dash of salt
1/4 cup powdered sugar

1. Put butter and milk in a microwavable bowl and heat for 50 seconds, or until butter is almost melted.
2. In a medium bowl, combine pumpkin, agave nectar, and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg white and yeast. Add flours gradually, beating on low speed for about 5 minutes, scraping the sides of the bowl frequently. Dough will be really soft and gooey, but it's okay.
3. Spray a bowl with cooking spray, place the dough in the bowl and grease the dough lightly. Cover and let rise in a warm place until doubled in size.
4. Place dough on a floured surface and knead a few times incorporating as much flour as needed to form a more smooth and elastic-y dough. It won't look/feel like normal bread dough but will turn out fine - I promise!
5. Roll out dough on a lightly floured surface into a 12x10 inch rectangle.
6. In a small bowl combine cinnamon and brown sugar. Spread margarine on the dough in a very thin layer. Top with a thicker layer of pumpkin puree. Sprinkle with cinnamon/sugar mixture.
7. Starting with the longer side, roll up dough like a jelly roll. With a very sharp serrated knife, cut in twelve 1-inch slices. Place rolls in a lightly sprayed baking pan.
8. Cover and let rise for about 45 minutes (you can also cover and put in fridge overnight).
9. Preheat oven to 350F. Drizzle rolls with honey and bake for 20-ish minutes or until golden. Remove and let cool.
10. Meanwhile, combine butter and brown sugar in a small saucepan over low heat until melted. Remove from heat and add milk, vanilla, salt, and powdered sugar. Whisk until well combined. Add more powdered sugar until it reaches your desired thickness. Drizzle over rolls and enjoy!

Listening to: "Settle for a Slowdown" Dierks Bentley
Thought of the day: "Find your purpose and fling your life out to it. Find a way or make one. Try with all your might. Self-made or never made." -Orison Swett Marden


Image via Love and Olive Oil}

Zesty Zucchini

Summer at my house always means tons of fresh produce from the garden, sitting on the counter just begging you to enjoy it. A few days ago, the zucchinis and summer squashes began to ripen and I have been looking for some fresh and light ways to use them. The combination of the sharp cheese, sweet basil and crunchy almonds was delicious.


Zucchini and Squash Toss

1/2 medium zucchini
1 small yellow summer squash
1 tsp. grated Parmesan cheese
1 tsp. chopped basil
1/2 Tbs. sliced almonds

1. Coarsely chop zucchini and squash, place in a small bowl with a little water, cover, and microwave for 1 1/2 minutes.
2. Drain (if necessary) and top with cheese, basil, and almonds.
3. Enjoy!

Listening to: "Meet me halfway" by The Black Eyed Peas
Thought of the day: "Be strong. Live honorably and with dignity. When you don't think you can, hold on." -James Frey

Juicy July

Can you guess what my favorite part of July is?

{Enjoying the sweetness of summer for breakfast}

I just can get enough of the fresh berries and melons. And thank goodness my dad can't either - he came home from the store this morning with 16 (!) pints of gorgeous blueberries! They were on sale so we are going to freeze a bunch to use this fall. Yay! What a better way to celebrate the 4th! Have a wonderful day relaxing with your friends and family.

Thoughts of the day: "If we love our country, we should also love our countrymen."
"America is too great for small dreams." - Ronald Reagan
Listening to: John Mellencamp

Strawberry Souffles

I am living at home this summer to take four courses at a local college which means that while I might not be living it up as a college kid, I do have free reign in a bigger kitchen than my apartment’s and I have unlimited ingredients – always a huge plus. For the past week, I have had the whole house to myself too because my parents and little brother are traveling (all without me since I have class), so I have been trying some different recipes that probably would be flops with the rest of my family (I tend to be a bit more adventurous). So, when I found this recipe on this blog written by two girls who share my obsession for Martha Stewart, I was inspired to buy some of the super-cheap strawberries that have been on sale for the past week and give it a try.

[Forewarning about this and future culinary experiments: I love to try new healthy and quirky recipes. I find the process more rewarding than the product, which is why many things turn out rather strange.]

Strawberry Soufflés

Adapted from Closet Cooking via We are not Martha

Makes: 2 soufflés

½ cup strawberry puree (15ish strawberries, depending on the size; I’ll explain the pureeing)

1 tsp. sugar (adjust amount depending on how sweet your berries are)

1 tsp. vanilla extract

1 egg white, room temperature

1. Preheat oven to 350° and lightly coat 2 ramekins with cooking spray.

2. Wash and hull strawberries. Puree strawberries, sugar, and vanilla in a food processer until smooth. Set aside.

3. Place egg white in a medium bowl and beat with an electric mixer until soft peaks form (don't under-beat because they will fall!).

4. Carefully fold the strawberry puree into the egg whites with a rubber spatula.

5. Fill ramekins with the mixture and bake for approximately 15 minutes or until the tops are lightly browned.and a toothpick comes out clean.

Nutritional Info (per serving): 40 calories; 0g fat; 1g fiber; 5g sugars; 2g protein

My thoughts: These were easy, beautiful, and delicious (although they slightly tasted like Special K Red Berries - in a good way). My only problem was that the top browned a little too quickly resulting in a not quite done middle; next time I might play around with the baking times and temps. I was happily surprised that they didn’t fall though. What better way to get over half of your vitamin C for the day?

Thought of the day: “Peace. It does not mean to be in a place where there is no noise, trouble or hard work. It means to be in the midst of those things and still be calm in your heart.” -Unknown

Listening to: "Miss Halfway", Anya Marina