Chocolate chip pecan cookies

I've always loved chocolate chip cookies with walnuts, but when I tried a chocolate chip-pecan cookie, I was smitten.

It was the day after Alice was born, and my friend Jean came to see us at the hospital, armed with gifts for little A and a bag of cookies. Dan and I couldn't stop snacking on them until they were gone. I can't remember the brand, but they were delicious, crunchy little devils.

The ones I make are not crunchy -- I have a feeling that attribute only comes with some kind of partially hydrogenated oil, though I can't be sure -- but they are still hard to stop munching. Mine are made with butter, and I try to make them at least a tiny bit healthy by using organic ingredients, whole wheat flour, and unrefined sugar.

Chocolate chip pecan cookies (makes about 3 dozen)

2 sticks salted butter (if you just have unsalted, add a little extra salt to the recipe), room temperature

3/4 cup sucanat or other unrefined, granulated sugar

3/4 cup brown sugar

1/2 teaspoon salt

1 cup whole wheat flour

1-1/2 cup unbleached all-purpose flour

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

12 ounces semi-sweet chocolate chips

3/4-1 cup chopped pecans

1.) Mix the butter with the sugars well, until they look pretty creamy. Beat in the eggs and the vanilla.

2.) In a separate bowl, combine the flours, salt, and baking soda, and mix well with a fork or whisk.

3.) Add that dry mixture to the other bowl, beating well.

4.) Stir in the chocolate chips and nuts.

5.) Chill dough in the refrigerator for at least an hour. Roll cookies into balls a little bigger in diameter than a quarter, and place on a grease cookie sheet.

6.) Flatten the cookies a little with the palm of your hand, and bake at 375 degrees for 11-12 minutes. (Make sure not to make them too big, or they will break in half when you eat them.) Cool before removing from cookie sheet.

Spinach & onion quiche

Yesterday afternoon I realized I had no idea what I was going to have for dinner, and I wanted to pick something up at the store that would include greens and protein -- and be something my whole family would eat. My immediate thought: spinach quiche.

I hadn't thought of quiche in ages, really, and I don't know why it popped into my head. I thought I'd go somewhere with a nice deli that would have a pre-made quiche, so I went to O'Malia's (a store I consider mostly over-priced but will frequent for certain things, like fish).

Well, I checked out all the quiche there -- a couple of frozen kinds trying to pass as healthy and a couple of kinds of quiche in the cheese department. None of the crusts were whole grain, and they included mysterious ingredients.

As I perused the goods, I remembered that I used to make a damn fine quiche back in my days as a baker at the now-defunct Encore Cafe, and it was pretty easy. I also remembered I had fresh spinach at home -- for that spinach-stuffed turnip dish I'm still planning to make -- and whole wheat flour, butter, milk, and eggs. I had no reason not to head home and get to work in the kitchen. All I bought was Swiss cheese.

The nice thing about quiche is that you can add whatever vegetables (or sausage, bacon, ham, etc.) you want. It's a great way to use up leftovers. Just make sure the veggies are drained as much as possible of any liquid.

The recipe looks very involved, but after making this once, you'll see how easy it is.

Whole wheat crust (for a 10-inch pie, plus enough for lattice topping*)

1-1/2 cups whole wheat flour

1/2 cup wheat germ

8-1/2 tablespoons butter

1 teaspoon salt

4 teaspoons cold water (you can add a little more, if you feel the crust is too dry)

1.) Stir together the flour, wheat germ, and salt.

2.) Cut the butter into small pieces and add them to the flour mixture.

3.) Using your hands, work the butter into the flour mixture as well as you can.

4.) Sprinkle the water on top, and mix again by hand. When the crust clumps together nicely in handfuls, pack it into a ball and refrigerate it for an hour.

5.) Press the crust into a 9-inch deep-dish pie pan or round cake pan, making sure there are no holes in the coverage and that it comes up to the top of the pan's sides.*

6.) Bake at 400 degrees for 6-7 minutes.

*You will have some left over if you are using the recipe below.

Spinach and onion quiche (for a 9-inch deep-dish pie pan or cake pan)

1 whole wheat pie crust, partially baked (see #6 above)

2 cups milk, slightly warm

3 eggs, slighly beaten

1/2 medium red onion, sliced into rings

1 teaspoon oil

10 ounces fresh spinach, steamed, cooled, and squeezed of any liquid (you can also use frozen, just thaw it and squeeze out any liquid)

1/2 teaspoon salt

1/8 teaspoon white pepper

pinch of nutmeg

3/4 cup grated Swiss cheese

1/8-1/4 cup freshly grated parmesan

1.) Heat the oil in a small saucepan over medium-high heat. Brown the onion rings briefly. Don't let them get too soft.

2.) Spread the Swiss cheese in the bottom of the crust. Top with spinach and onions.

3.) Whisk together the milk, eggs, nutmeg, salt, and pepper, and pour over the spinach and onions. (You could have a little of the milk mixture left if you use more/different veggies than what I've used here.)

4.) Bake at 350 degrees for 30 minutes, then sprinkle the parmesan on top.

5.) Continue to bake for about 15 minutes, or until filling is set. It's OK if the very middle is slightly jiggly; it has to cool for 10 minutes before getting sliced, and it will continue to cook in that time.

6.) After cooling for 10 minutes, put quiche under the broiler very briefly to brown the top.

Healthier sloppy joes

Who doesn’t love a sloppy joe?

That’s what I was in the mood for today – a meaty, saucy sandwich that was a little sweet, a little tangy. And while I wanted what I grew up eating – the kind of sloppy joe for which you basically just need ground beef and a seasoning packet – I decided to try the homemade version. It had to be healthier, I figured.

It turned out pretty tasty (but not exactly like the real thing, I must admit). I used a recipe from my Better Homes and Gardens New Cook Book, my trusted source for typically American food, and tweaked it just a bit.

Healthier sloppy joes (serves 5-6)

1 pound lean ground beef (I recommend the Fischer Farms brand)

½ cup chopped onion

½ cup chopped green pepper

8 ounces peeled, whole tomatoes from a can, juice included

2 tablespoons quick oats

1-1/2 teaspoons chili powder

1-1/2 teaspoons Worcestershire sauce

¼ teaspoon granulated garlic

½ teaspoon salt

a few shakes of hot sauce

a couple drizzles of ketchup

5-6 whole grain hamburger buns, toasted

1.) Brown the beef with the green pepper and onions in a large skillet until beef is no longer pink. Drain the fat.

2.) Stir in the tomatoes, oats, chili powder, Worcestershire sauce, garlic, salt, and hot sauce. When it’s bubbling, reduce the heat and cook about 10 minutes.

3.) Serve on buns.

Banana-berry bread

Another toddler-friendly bread -- and one that adults will like, too. I made this because I had to use up some strawberries and bananas, and I love the combination of flavors. It turned out so deliciously moist, thanks to the fruit and the yogurt.

You could use regular white or brown sugar instead of sucanat, but sucanat is better for you because it's unrefined (see food fact, below).

Banana-berry bread (makes 1 loaf)

1 cup sucanat

1/2 cup canola oil

3 small or 2 large mashed bananas

1/4 cup blueberries

1/4 cup chopped strawberries

1/2 cup yogurt

1 teaspoon vanilla

2 eggs

2 cups whole wheat flour, or 1-1/2 cups whole wheat flour and 1/2 cup wheat bran, wheat germ, or oats

1 teaspoon baking soda

1/2 teaspoon salt

optional: 1/4 cup mini chocolate chips (I'm going to try this next time!)

1.) Combine the sugar and oil in a mixing bowl, and beat with an electric mixer.

2.) Add bananas, yogurt, vanilla, and eggs, and mix until well blended.

3.) Add the rest of the dry ingredients, and mix briefly.

4.) Stir in the berries and optional chocolate chips.

5.) Spread into a greased loaf pan.

6.) Bake at 350 degrees for about 45 minutes. Cool slightly before turning out of pan.

Food fact: Why choose unrefined sugar? Well, according to this article, research "suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets." I think that's a pretty good reason.

The article, at FoodNavigator.com, a Web site devoted to breaking news on food and beverage development in Europe, goes on to cite research by scientists at Virginia Tech that found that substituting alternative sugars -- raw cane sugar, plant saps, maple syrup, and honey, among others -- for a daily consumption of 130g of refined sugar could boost a person's antioxidant intake by an amount similar to eating a serving of berries or nuts. The contrast between refined and unrefined sugars was likened to the difference between refined grains and whole grains.

Thai chicken thighs with coconut rice

I created this recipe as an experiment, and I'm always nervous about those because I hate the idea that so many ingredients could go to waste.

Luckily, I guess it's hard to go wrong with common Thai ingredients such as peanuts, sweet potatoes, and curry. It turned out SOOOOO delicious, if I may say so myself!

I made this in a crock pot, but I'm guessing you could also layer everything the same way and cook it in the oven at 350 degrees for 45 minutes, or at a lower temp for a little longer to really let the flavors blend. (Just make sure the chicken is done; its juices should run clear. But I highly recommend investing a little money in a crock pot. They are totally underrated!)

The dish is shown in the photo above with Thai cucumber salad. (If you're a cucumber person, you should also try this Scandinavian cucumber salad and Michelle's gazpacho.)

Thai chicken thighs (serves 4)

2 tablespoons smooth peanut butter (the all-natural, unsweetened kind)

2 tablespoons soy sauce or tamari (look for a post on tamari in the near future!)

1 tablespoon honey

1-1/2 tablespoons Thai fish sauce

1-1/2 tablespoons Madras curry powder (I used this because I didn't have curry paste; you could whisk in a little of that instead)

1-1/2 tablespoons canola oil

pinch of red pepper flakes

1/2 cup chopped tomatoes (I used canned)

10-12 mini sweet potatoes (are these called fingerlings?), peeled

1/2 large red onion, sliced

1 ounce fresh basil leaves

1-1/4 pound boneless, skinless chicken thighs

1/2 cup cooking rice wine (you can get this at an Asian supermarket)

salt and pepper, to taste

fresh cilantro to garnish generously when serving

1.) Whisk together peanut butter, soy sauce or tamari, honey, fish sauce, curry powder, red pepper flakes, and canola oil in bottom of crock pot.

2.) Pour tomatoes on top; stir. Put the sweet potatoes on top of that.

3.) Spread the onion slices over the potatoes. Top with the chicken thighs.

4.) Pour the rice wine over the chicken. Sprinkle with salt and pepper.

5.) Cook on low for about 5 hours, sprinkling in the basil leaves and stirring the whole dish about a half hour before cooking time is up. Serve over coconut rice (recipe follows).

Coconut rice (makes about 3 cups)

1 cup brown basmati rice, rinsed

14 ounces coconut milk (shake the can before opening)

as much water as needed

Using a fork, smooth the coconut milk that has separated in its can. Mix with the amount of water required for cooking the rice and cook until done.

Note: I use a rice cooker, so I fill mine to whatever level is indicated; it was tricky with the coconut milk. The bottom of the rice browned a little, and the rice was a little crunchy. A stovetop pot is recommended, and make rice however you normally would as far as liquid content goes. (The coconut milk thins out as it heats, by the way.)

Coming soon: Vegan chocolate truffles from Enlightened Cooking!

Eggplant parmesan

Eggplant parmesan usually requires a very short shopping list, which is one reason I like to make it. All you really need to get is the eggplant and breadcrumbs; the rest of the stuff you probably already have in the house -- noodles, eggs, tomato sauce, oil. Even the dried herbs are optional. This will taste just as good with breadcrumbs seasoned only with salt and pepper.

Eggplant parmesan (serves 4)

1 medium eggplant, sliced in 1/4-inch-thick slices

8 ounces spelt noodles (or your favorite pasta), cooked

2 egg whites, beaten with a fork

1/4 teaspoon garlic granules

1 teaspoon dried oregano

1 teaspoon dried parsley

salt and black pepper, to taste

a 25-ounce jar of marinara sauce

1 cup of whole wheat breadcrumbs

enough olive oil to fill a pan 1/8-inch deep with oil a few times

1/2 cup shredded parmesan (ground parm will also do)

1.) Sprinkle salt over the eggplant slices and let them drain on paper towels for 20 minutes or so.

2.) Put the egg whites in one small bowl, and toss the breadcrumbs with pepper, garlic, oregano, and parsley in another wide bowl.

3.) Heat some oil over medium-high heat in a nonstick pan. Dip one eggplant slice at a time into the egg whites, then into the breadcrumb mixture, coating completely.

4.) Fry the eggplant in the oil, about 2 minutes a side, until golden brown on each side. Drain on paper towels after sprinkling with a little more salt.

5.) Put the cooked noodles on the bottom of a baking dish. Spread marinara over them. Top with eggplant slices. Sprinkle the parmesan over the eggplant evenly.

6.) Bake in a 350-degree oven for 30 minutes, or until heated through.

Quinoa salad

This salad is a little spicy -- though you can make it super spicy, of course -- and it's packed full of healthful ingredients. You can enjoy it as a side dish, but it also makes a very satisfying meatless main dish.

Lots of people wonder what quinoa is. It has a slightly nutty flavor, it's got more protein than other grains (although it's technically a seed), and it can be used as a substitute for rice in most dishes. Check out this NPR link for a thorough explanation.

Spicy quinoa salad (makes about 8 side servings)

3 cups cooked quinoa, chilled

3/4 cup canned black beans, rinsed and drained

3/4 cup cooked edamame, chilled

1 medium zucchini, steamed, diced, and chilled

1 cup cooked corn, chilled

1/4 red onion, minced

1/4 sweet potato, steamed, diced, and chilled

chipotle sauce, to taste (I use about 12-15 shakes of chipotle-flavored Tabasco)

salt and pepper, to taste

1.) Toss all ingredients together in a large bowl.

2.) Refrigerate at least 4 hours, then taste for seasonings, adjust seasoning if necessary, and toss again.

Food fact: According to a 2005 article in the UK's Daily Mail's Mail Online, eating certain spicy foods has its benefits. One major one? It can fight cancer.

"Vegetables such as broccoli and spices like red chilli pepper could be used to combat cancer, researchers have said," reads the article.

"Scientists believe the foods may have a cancer-fighting benefit by slowing or preventing the growth of cancerous tumour cells." To read the whole article, click here.

Today's question: What's your favorite spicy food?

Easy beef & bean tortillas

My Mexican dishes really don't photograph well. But they taste good, I promise!

This is another staple in our house, although usually we leave out the beef. We were in the mood for extra protein today, and ground beef sounded good.

I used two different salsas on this: On one half of the casserole dish, I used medium plain salsa, and on the other side, I used pineapple salsa. You can also pass the hot sauce and sliced jalapenos on the side, too.

Beef and bean tortillas (makes 4-6 servings)

1 pound ground beef

1 cup salsa

1-1/2 cups dried refried beans

4 ounces shredded cheddar or chihuahua cheese

salt and pepper, to taste

12 small corn tortillas (6-inchers)

boiling water, about 2 cups

1 tablespoon olive oil

store-bought mole sauce

fresh chopped cilantro and sliced avocado to garnish

1.) Put dried beans in a bowl, and slowly add enough boiling water to cover them. Stir, and let them sit about 10 minutes. Stir again, and let them sit while you prepare the beef.

2.) In a skillet, heat oil over medium-high heat. Add the beef and cook until browned, stirring frequently. You might have to lower the heat to medium as it gets hotter.

3.) Drain the beef (I use a strainer), sprinkle with salt and pepper, and set aside.

4.) One by one, put about 2 tablespoons beans, 2 tablespoons meat, and a little cheese in the center of each tortilla. Roll them up and line them up in a casserole dish or other pan. Mine tend to break as I roll them, but that's OK for this dish.

5.) Sprinkle the remaining beef over the top of the tortillas. Spread the salsa over that. Cover with a lid or foil.

6.) Bake at 350 for a half-hour, or until heated through. While this cools slightly, prepare your mole sauce according to directions.

7.) Serve these with the mole sauce on the side, as well as chopped cilantro and sliced avocado.

Salmon-noodle casserole

I based this on a tuna casserole recipe to create this. I think it turned out really good.

Salmon-noodle casserole (makes 4 large servings)
3 cups uncooked whole-grain rotini noodles
1 can condensed cream of mushroom soup

3/4 cup fat-free milk
6 ounces cooked salmon
1 cup steamed green beans, chopped (or you could use chopped bell pepper or shrooms)
1/4 cup chopped onion
1 cup chopped celery
2 tablespoons butter
salt and pepper, to taste

optional: 3-4 tablespoons shredded parmesan

1.) Heat the butter in a large pan and cook the celery and onion until soft, about 5 minutes. Add the soup and whisk.

2.) Add the pasta, salmon, and beans, and stir gently. Take off heat.

3.) Spread into a casserole dish. Sprinkle with parmesan.

4.) Cook at 350 for 30 minutes.

Cinnamon-walnut granola

I have been thinking about granola since the holiday season began. It's something I've always wanted to make as a gift for family. But, I ran out of time in 2008, and I didn't make any treats to give away.

Next year, I'll be making this granola and Jean's delicious turtles. I have to pat myself on the back here: This is really good granola! I think it's probably because it's so fresh. Who knows how long the store-bought kind have been out of the oven?

The basic granola recipe for this came from this month's Bon Appetit magazine. You can substitute any chopped dried fruit and nuts that you like. I'm sure it will taste scrumptious. I turned the magazine's concoction into my favorite flavor, cinnamon-walnut with golden raisins and dried apple.

This is one of those things that I will no longer buy, now that I know how to make it. That's always nice -- and thrifty! Plus, you know exactly what's in it.

Cinnamon-walnut granola (makes 5-6 cups)

3 cups old-fashioned oats

3/4 cup packed light brown sugar

3 tablespoons oil, divided

2 egg whites from medium eggs

1/4 teaspoon cinnamon

1/2 cup flaxseed meal

1/4 cup honey

salt

1 cup walnut bits and pieces

1/2 cup golden raisins

1/2 cup chopped dried apple

1.) Brush 1 tablespoon oil onto a rimmed baking sheet. Preheat oven to 350.

2.) In a large bowl, whisk egg whites, remaining oil, and sugar. Add oats, flaxseed, and salt, and toss well.

3.) Spread mixture onto baking sheet evenly. Bake for 15 minutes. Stir with metal spatula, then bake another 15 minutes.

4.) Sprinkle the dried fruit on top of granola, drizzle with honey, stir, and bake another 10 minutes.

5.) Stir again before scooping onto a cold surface -- a clean baking sheet will do -- to cool completely before storing in an air-tight container. It will keep for about a month.

Beef-mushroom-noodle casserole

Yet another casserole! I know I mentioned I'd be making a tuna casserole, but that might have to wait until after the holidays. Beef just sounded better to me today.

Beef-mushroom-noodle casserole (serves 8)
1 pound ground beef
1 can semi-condensed cream of mushroom soup (I use Amy's)
1/4 cup marsala cooking wine
2-1/2 tablespoons vegetable oil, divided
4 shallots, sliced into thin rings
1/2 pound baby bella mushrooms, sliced
1 yellow pepper, diced
2 cups cooked spiral noodles (I used brown rice noodles)
1/2 cup shredded mozarella
1/3 cup lowfat yogurt
-- for the topping --
2 tablespoons olive oil
1 teaspoon garlic granules
1-1/2 to 2 cups whole-wheat breadcrumbs
1 tablespoon oregano
salt and pepper, to taste

1.) Brown beef in 1/2 tablespoon vegetable oil in hot skillet; drain fat. Put aside.

2.) Heat remaining 2 tablespoons veg oil. Add shallots and cook for 2-3 minutes, stirring. Add yellow pepper and cook for 1 minute.

3.) Add mushrooms and marsala. Cover and cook on medium heat for about 5 minutes. Liberally sprinkle on salt and pepper. Turn off heat, and do not drain.

4.) In a large bowl, combine mushroom mixture, beef, noodles, yogurt, mozarella, and cream of mushroom soup.

5.) Spread mixture into casserole dish.

6.) Combine topping ingredients, and stir well to moisten. Spread on top of the casserole filling.

7.) Bake at 350 degrees for about 30 minutes, or until breadcrumbs begin to brown. Put under a hot broiler for about 2 minutes to get the topping a little crispy. (Mine got a little too brown! Watch it closely.)

Chicken-broccoli casserole

I am thrilled that this casserole turned out tasting exactly like my mother-in-law's. It's the first casserole I've made, and I realize that sounds strange. I'm not counting lasagna dishes or a delicious ground beef-sour cream casserole I made about a year ago. (That one was super-laborious, and casseroles are supposed to be pretty easy to make, right?)

Anyway, my M-I-L told me the ingredients in this dish, and I increased the amount to fill my corningware dish -- my current favorite kitchen item, this cake disaster aside!

I used brown rice because that's what I had in the house, and fat-free milk, but of course this would taste great with white rice and any other kind of milk. I also accidentally left out salt and pepper, but it was fine, and that can be always be added afterward.

Chicken-broccoli casserole (makes 8-9 servings)

2 cups cubed chicken -- I had the perfect amount left over from last night's roast chicken!

2 cups chopped, cooked broccoli

1 cup chopped onion

1 can condensed cream of chicken soup

1 can milk

2 cups cooked rice

1/4 cup butter

1-1/2 tablespoons olive oil

1 cup grated cheddar or colby cheese

1.) Heat the olive oil and butter in a saucepan, and saute the onion for about 7 minutes on medium heat. In a bowl, whisk together soup and milk.

2.) Combine the onion with all other ingredients -- including the soup/milk mixture -- except the cheese.

3.) Pour into a baking dish and top with the grated cheese. Bake at 350 degrees for about a half-hour.

4.) Place under a high-heat broiler for about 2 minutes, or until cheese starts to brown.

Wild rice & hickory nut salad

I didn't know quite what to do with the hickory nuts that fell in our yard, but our friendly neighbor had mentioned they were very tasty.

I found this Web site devoted to the little nuggets -- which taste like a cross between walnuts and pecans, with a strong hint of maple, I think -- and decided on the following recipe. (I adapted it to my needs.)

Shelling the hickory nuts was the most difficult part of this; they are small and really tucked into their shells, so you'll have to use a nutcracker and pick to get them out. I started with about one-third more nuts than I needed, which was a good thing because about that many were old and shriveled inside! My photos show the nuts I started out with, unshelled, and then the good nuts that remained after shelling.

At first bite, this salad tasted a little strange to me. By the third bite, I thought it was delicious. I know that might sound weird, but some dishes are just like that, aren't they? I happen to love the nutty flavor of brown and wild rice, so that helps. Hopefully, you are a fan of those, too, and will try this interesting side dish out for yourself.

I'm now a big hickory-nut nut! I will be trying out some more dishes with them next year, for sure.

Wild rice & hickory nut salad (makes about 8 servings)

1/2 cup uncooked short-grain brown rice

1/2 cup uncooked wild rice

enough water to cook rice

3/4 cup shelled and chopped hickory nuts

4 green onions, finely chopped

1/2 teaspoon salt, plus more if necessary (that's really up to you)

1/4 teaspoon cracked black pepper

3 tablespoons lemon juice

3 tablespoons olive oil

1 apple, diced (just use your favorite kind)

optional: a handful of golden raisins and/or a pinch of nutmeg or cinnamon (I will try one of these next time)

1.) Cook rice with water in pot or rice cooker, and let cool completely.

2.) Combine rice with other ingredients in large bowl and toss well to coat evenly with dressing.

Dan's Indian pilaf

Sometimes it's so great to have a few days off from cooking -- especially when you're lucky enough to have a husband who knows his way around a kitchen!

As I said in my last post, I had to take a few days off from cooking and doing dishes because of a finger injury. It's just a small cut, but in a place that makes it really painful and impossible to keep away from water while working in the kitchen. So for the past few days, I've been enjoying some down time -- as much as I can get with a 1-year-old -- and Dan has taken over kitchen duties.

Last night, he threw together a delicious rice pilaf for our quick Indian meal (I sang the praises of that fast Indian food in this post about my favorite things). Sorry the photo is so dark!

Dan's Indian pilaf (makes 4 servings)

1/2 cup uncooked brown rice (we had short grain; basmati would be ideal)

1/2 cup uncooked wild rice blend

enough water to cook rice in pot or rice cooker

5 cardamom pods

pinch of saffron

1 teaspoon ground coriander

2 teaspoons sliced almonds, toasted and crushed

1 bay leaf

Combine all ingredients in rice cooker or large pot, stir to mix, and add water. Cook until done, and remove cardamom pods before serving.

Crunchy peanut butter balls

These are a delicious sweet treat, and they also are a good snack during a hike (think trail mix). The cereal used should be whole grain, and the peanut butter should be all natural, with no added sugar.

Crunchy peanut butter balls (makes about 4 dozen)

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups toasted corn & oat cereal (I highly recommend using Annie's Bunny Love)

6 tablespoons powdered sugar

1.) Combine the corn syrup and sugar in a pan over medium-high heat. Bring to a boil, stirring constantly, and boil rapidly for about 2 minutes. Don't stop stirring!

2.) Take off the heat. Whisk in the peanut butter.

3.) Put the cereal in a wide bowl and pour the peanut butter mix over it. Sprinkle the powdered sugar on top. Stir with a wooden spoon. Let cool for about 5-10 minutes. You want it to be warm enough to form into balls, but cool enough to handle.

4.) Form into balls and let them cool completely on wax paper before storing in tupperware.

Optional: Try adding a couple handfuls of raisins with the powdered sugar, or drizzling with melted chocolate before cooling.

Bonus weekend recipe: Croutons

Who doesn't love a zesty, crunchy crouton on a salad or some soup?

I think homemade croutons taste much better than any you can buy. And, when you see how easy they are to make, you will never want to buy them again.

It's hard to say exactly how much of each ingredient to use here. I generally use up whole-grain bread that is starting to get dry, so I've made batches with as little as a few slices of bread and as much as would fill a baking sheet. You can even use bread that is starting to mold; just cut that part off before cutting it into cubes. As for the rest of it, be liberal.

Zesty whole grain croutons

whole grain bread (I particularly like multi-grain bread for this)

extra-virgin olive oil

salt and freshly ground black pepper

granulated garlic

herbes de Provence, or any combination of those dried herbs, such as rosemary, sage, and thyme

pinch of cayenne pepper (it will give the croutons a nice little zing -- I recommend one pinch for every four or five slices of bread)

1.) Cut your bread slices into small cubes -- about 1-inch squares -- and put into a bowl.

2.) Drizzle oil over bread, sprinkle with the other seasonings, and toss well to coat.

3.) Spread out on a baking sheet, and bake for about 7 minutes at 350 degrees. Stir/flip the croutons, then continue baking another 7 or so minutes, or until dark golden.

4.) Cool completely. Store in an airtight container.

Note: When these are done, don't start snacking on them. They are so good, you won't be able to stop!

Banana-carrot bread

I think sweet little breads make the nicest holiday gifts. They are affordable, breakfast-worthy (you can't say that about a cookie or fudge), and even often quite healthy.

Last year, I discovered the cutest way to give bread loaves. Instead of trying to find an attractive way to package them, I found disposable paper loaf pans in which you can bake the bread first. They are called Loaf 'Em and Leave 'Em loaf pans. I got them at Goods for Cooks on the downtown square here in Bloomington.

I've been thinking about various types of breads again recently, but not just for holiday gifts. My 1-year-old is usually a great eater -- I could put anything in front of her, and there was not much she didn't like -- but in the past few days, I've noticed she's happy with three things: black beans, tofu, and this whole wheat bread. No fruits or veggies!

So, while I thought perhaps I'd never have to hide fruits and vegetables in her food, that's what I have done with this delicious loaf. I used a basic banana bread recipe and cut out half the sugar (sucanat), replaced the margarine with a little butter, and added carrots. You can try this with other veggies you like, such as sweet potato.

It's a dense little bread, but packed with flavor and healthy goodness!

Banana-carrot bread (makes 1 loaf)
2-1/2 or 3 over-ripe bananas
2 small carrots, finely shredded
1-1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup wheat germ
1/4 cup butter (or 1/2 cup applesauce, to veganize and sweeten more)
1/4 cup sucanat (or brown sugar)

optional: chopped walnuts or toasted sunflower seeds

1.) Mash bananas with a fork and combine with the shredded carrot. Put aside.

2.) Cream together butter or applesauce and sugar.

3.) Combine the banana mixture with the butter-sugar mixture.

4.) In a separate bowl, mix together all dry ingredients. Add dry mix to the wet mix and stir.

5.) Pour into a loaf pan and bake in a pre-heated 375-degree oven for about 30 minutes, or until a knife inserted in the bread comes out clean. Cool on a wire rack.

Southwestern "lasagna"

As I mentioned in my last post, this dish was created for my daughter Alice's first birthday dinner. I was sticking to foods she has eaten, but instead of cutting up little bites of individual ingredients, I wanted to do something more fun -- and more adult-worthy.


You can tell by this blog how much I love food. I also love the whole family culture that surrounds it. What could be more fun than preparing and enjoying a dinner with my husband and little girl? (I know that will change in the teenage years, so I'll take these moments while I can. All of a sudden, I am grateful that my mom can't post comments here; I have a feeling she'd walk us down the memory lane of my difficult teenager days...)


This mild "lasagna" should be served with a couple spicy sides. I'll be serving it with guacamole and salsa.


Southwestern "lasagna" (makes 8 servings)


1 sweet potato, peeled and sliced about 1/8-inch thick


2 medium zucchini, sliced 1/8-inch thick


16 ounces of cottage cheese


1 large can (19.5 ounces) of black beans, drained and rinsed


2 tablespoons butter, melted


6 ounces mild cheddar, shredded


about 8 whole wheat tortillas (8-inch ones -- I think El Milagro makes the best kind for this; they are soft and pliable)


1.) Toss the sweet potato and zucchini slices with the melted butter, and bake on a cookie sheet at 400 degrees for 20 minutes. They should be tender but not brown or crispy. Cool.


2.) Place 2 to 3 tortillas on the bottom of a 9x13-inch non-stick pan. You will have to break them into pieces to cover the bottom of the pan completely. They don't have to remain whole.


3.) Put the black beans and the cottage cheese in a food processor, and puree until smooth.


4.) Spread about a cup of the bean-cottage cheese mixture over the first layer of tortillas. Top with half the vegetable mix.




5.) Repeat the layering until ingredients are gone. Mine has two layers of cheese and veggies. Add a third layer of tortillas on top, and cover with the shredded cheese.

6.) Bake at 350 degrees for about 30 minutes. Cool for about 20 minutes before cutting.

Coming up: The angel cake I made for Alice. My first ever. Let's hope it's delish!

Today's food fact: Did you know that avocadoes have about 250 calories per fruit, plus 5 grams of protein, and about 23 grams of fat? While that sounds like a lot of calories and fat, avocadoes are actually one of the best foods you can eat. They are packed with vitamins, minerals, and phytonutrients, which may help prevent chronic diseases. They also contain carotenoid lutein, which may help keep your eyes healthy, and beta-sitosterol, which may help your cholesterol levels. (Source: www.avocado.org)

Whole wheat bread

Such excitement! I made whole wheat bread that actually tastes delicious! And it was so simple!

I had a phase several years back when I made lots of homemade bread. My breadmaker kneaded itself right off the table (we lived in a small, crooked apartment in an old house, and it wiggled right over), so I made bread by hand. The loaves always turned out like dense little discs. They tasted good, but they weren't great for sandwiches or toasting.

Over the weekend, I bought a huge bag of Bob's Red Mill Organic Stone Gound Whole Wheat Flour because it was on super-sale, and I figured I'd try the breadmaking again. I used a recipe from Laurel's Kitchen, Dan's favorite vegetarian cookbook. It has a very basic bread recipe, and I followed it but ended up having to use more flour than it called for. I also didn't have bread loaf pans, so I made round loaves on a cookie sheet.

Whole wheat bread (makes 2 loaves)

1 tablespoon active dry yeast (I used the generic brand, NOT rapid rise, and 1 tablespoon is almost 2 packets)

2.5 cups of warm water

1 tablespoon brown sugar (I used sucanat)

1 tablespoon salt

6 cups of whole wheat flour (I used more like 7-7.5)

1.) Put warm water in a large mixing bowl and add sugar. Add yeast and let sit for a few minutes, until it begins bubbling.

2.) Add about 3 cups of flour, and stir until smooth and elastic. (I used a wooden spoon.)

3.) Stir in salt.

4.) Add the rest of the flour, cup by cup, and knead by hand until the dough is no longer super sticky. When it gets hard to stir, turn it out onto a floured surface and knead, turning and folding it over and over.

5.) Return it to the bowl, cover snugly (I used plastic wrap and a rubberband to secure it), and allow it to double in size. This took about 45 minutes.

6.) Punch the dough down, and divide it in half. Put each half in a greased loaf pan, or in rounded mounds on a greased cookie sheet, depending on how you're going to bake them. Cover again snugly (I just used dish towels around the cookie sheet), and let rise until double again.

7.) If making round loaves, brush egg on the top of loaves.

8.) Bake bread in a preheated 375-degree oven for 35-40 minutes, or until golden brown. Cool before slicing.

"Homemade" pizza

I put "homemade" in quotes because I cheated on an important part: the crust.

Sure, Daniel and I were hungry shoppers, and shopping for groceries while hungry is a bad idea. But we didn't get too much stuff, and we didn't have dinner plans, so the pizza crust was thoroughly justified.

And while it was an impulse buy, it was also a good decision. I've made "homemade" pizzas with store-bought crust before, and I'd just about given up on them. Until now!

We bought a Rustic Crust Tuscan Six Grain Pizza Crust. (If you click on that and check out their Web site, the answer is YES, I realize their frozen flatbreads cost an arm, a leg, or a first-born child. It's crazy!) But try a Rustic Crust pizza crust out if you get the chance. I can't speak for all the varieties -- and there are several, including Classic Sourdough and Cheesy Herb -- but the Tuscan Six Grain was awesome.

"Homemade" pizza with sausage, onion, and portabello mushrooms (makes 8 slices)

1 Rustic Crust Tuscan Six Grain Pizza Crust

enough olive oil with which to brush crust

1 portabello mushroom cap, chopped

1/2 medium or large red onion, sliced

pizza sauce of your choosing (we used a Muir Glen roasted garlic pasta sauce)

about 12 large, fresh basil leaves

5-6 ounces of sausage of your choosing (we used Lou's Famous Italian chicken sausage -- yum! -- but I do love the fattier, non-chicken Italian sausage, too)

generous sprinkling of garlic granules

shredded mozzarella or shredded Italian cheese blend, such as Organic Valley's mix

freshly ground black pepper, to taste

1.) Although the package of the chicken sausage stated it was fully cooked, we browned it in a skillet over medium heat for about 4 minutes a side (no oil required). Slice the sausage thinly after browning.

2.) Spread olive oil on the pizza crust, then spread the tomato sauce on top of that.

3.) Spread the sausage, onion, and mushroom on the pie. Lay out the basil leaves evenly, so each slice will have a leaf. (You can also chop them and spread them around, if you prefer.)

4.) Top with garlic granules, cheese, and black pepper.

5.) Turn the oven down to 425 and bake the pizza directly on the middle oven rack for 15-20 minutes, or until the cheese just begins to lightly brown. Serve with red pepper flakes on the side.

Today's fun food fact: Have you heard about the "I Want NY Pizza" site, where you can order New York pies that get delivered to your door? It's true; that's what they do. I haven't tried it out yet, but I plan to. I LOVE pizza, and I've eaten pizza in so many countries, it's either impressive or repulsive... The best pizza, hands-down, is in New Jersey and New York City. You just can't get the same thing anywhere else. I'll let you know what I think of this place after I try it (which will be at a time my husband and I can splurge, so it may be a while).