Warm White Bean Salad

My husband and I have been trying to figure out how to incorporate more beans into our diet. I found this recipe and tried to give it a try. I had never cooked with cannelli beans before (which are a white kidney bean), but I liked them quite a bit. Plus, I think that beans cooked with olive oil are tasty; the olive oil just adds a great flavor. Try this salad next to some grilled chicken for a great summer evening meal.

Warm White Bean Salad
Recipe from Everyday Foods: Great Food Fast
Pictures by Caroline
Serves 4

1 tbsp olive oil
½ small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper; ribs and seeded removed, diced
1 garlic clove, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 tsp grated lemon zest
Coarse salt and fresh ground pepper
2 tsp fresh lemon juice
1 cup water

1. In a small saucepan, heat the oil over medium heat. Add the onion and carrots; cook, stirring frequently, until the onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring until pepper is crisp-tender, about 3 minutes.
2. Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in the lemon juice; season again with salt and pepper. Serve warm.

Classic Blueberry Muffins

I love a warm blueberry muffin. However, I am a bit picky about my muffins. Although I think the huge, dense, overly sweet muffins you can buy at the store are a great treat and all, I really prefer a homemade muffin, that isn't so dense or sweet. These muffins are just right, especially fresh out of the oven. They make a great weekend breakfast accompanied with some fresh fruit or juice.

Classic Blueberry Muffins
Recipe from The King Arthur Flour Baker’s Companion

Pictures by Caroline
Yields 12 muffins

8 tbsp butter or margarine
1 cup sugar
½ tsp salt
2 large eggs
2 teaspoons baking powder
2 cups unbleached all-purpose flour
½ cup milk
1 tsp vanilla extract
2 ½ cups fresh or dried blueberries (or you could use cranberries, raspberries, or a combination of berries)
2 tsp sugar or cinnamon-sugar, for topping

1. Preheat the oven to 375°F.
2. In a medium-sized mixing bowl, cream together until light the butter, sugar, and salt. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the milk, beating well after each addition. Mash ½ cup of the blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole berries. (note: I used frozen berries; they worked really well.)
3. Mound the batter into 12 lightly greased or paper-lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it’ll hold its shape). Sprinkle with sugar or cinnamon-sugar it desired.
4. Bake the muffins for 30 minutes, or until a cake tester inserted in the center or one comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan to cool completely on a rack, or gently flip them sideways in the pan. (Muffins left in the pan will stream, creating a tough crust.)

Chicken Marsala

In my cookbook next to this recipe I have written, "good and easy". Now, my husband often reminds me that my idea of an "easy" recipe, is different than other people's idea of an "easy" recipe. However, this recipe gives you a lot for a little bit of effort; it is a meal that looks fancy, tastes great, but doesn't require much cutting or any complicated directions.

Chicken Marsala
Recipe from Better Homes and Gardens
Pictures by Caroline
Serves 4

¼ cup all-purpose flour
½ tsp dried marjoram, crushed
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms
¼ cup sliced green onions (2)
3 tbsp butter or margarine
½ cup chicken broth
½ cup dry Marsala or dry sherry (I use a cooking Marsala wine)

1. In a shallow bowl stir together flour, marjoram, 1/8 tsp salt, and 1/8 tsp black pepper (I don’t add any extra salt here; this recipe is plenty salty without the addition of extra salt). Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly, to about ¼ inch thick. (I just cut one chicken breast into two thin halves, rather than pounding them flat.) Remove plastic wrap. Lightly coat each chicken piece on both sides with flour mixture; shake off excess.
2. In a 12-inch skillet cook mushrooms and green onions in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt (again, I don’t add any extra salt) and pepper. Spoon mushroom mixture over chicken. Serve with pasta or mashed potatoes.

*Note: when I make this recipe for me and my hubby, I just use one chicken breast and slice it in half, as though I were cutting a fillet from the chicken breast.

Perfect Lemon Tart

"This is what I dream about when I think of lemon. It has just the right balance of textures, with a silky smooth and very tart lemon filling enclosed in a delicate cookie crust. A light dusting of confectioner's sugar is all the decoration it needs. Serve this to your lemon loving friends and watch their eyes light up."
-Carole Bloom


Perfect Lemon Tart
from The Essential Baker
Pictures by Caroline

Pastry Dough

1 1/2 cups all purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, chilled
1 extra large egg yolk, at room temperature
2-3 tablespoons water*

1. Combine the flour, sugar and salt in a food processor.**
2. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds.
3. With the food processor running, pour the egg yolk into the dough. Process the dough until the mixture wraps itself aroudn the blade, about 1 minute.
4. Turn the pastry dough onto a large pieces of plastic wrap. Shape into a flat disk and wrap tightly ina double layer of plastic wrap. Chill in the refrigerator until firm before using, at least 2 hours. (Let stand at room temperature for 10 to 15 minutes before rolling to become more pliable).
5. Preheat the oven to 375°.
6. Roll out the dough in a large circle until about 11 inches in diameter.
7. Gently lift up the pastry and place over a tart pan. Pat the dough lightly into the bottom and sides of the pan.
8. Trim off the excess pastry dough at the top of the pan. Transfer the pan to a baking sheet and chill in the freezer for 15 minutes.
9. Line the pastry dough with foil. Fill the pan with pie weights, uncooked rice, or beans to prevent the pastry shell from puffing up.
10. Bake the pastry for 10 to 12 minutes, until light golden and set.

*Technically, this pastry dough doesn't have any water in it. But when I attempted to make it without any water, it was completely and utterly unblendable. The addition of a few tablespoons of water allowed the ingredients to mix together.
**Since I don't have a food processor, I used my Bosch mixer. It didn't blend the butter into quite as small pieces as desired, but it worked pretty well.

Filling
4 large lemons
4 extra large egg yolks, at room temperature
1 extra large egg, at room temperature
3/4 cup sugar
4 tablespoons unsalted butter, melted
2 tablespoons heavy whipping cream

1. Zest the lemons, taking care not to grate the inner white pith of the lemon, which is very bitter.
2. Squeeze juice and strain to remove any seeds. You should have 2/3 cup lemon juice.
3. Place the egg yolks, egg, and sugar in the top pan of a double broiler over simmering water. Stir together to dissolve the sugar, about 3 minutes.
4. Add the lemon zest, juice, and butter. Stir the mixture constantly until it thickens, about 12 minutes. (You'll know it's done if you can draw a line across the middle of a spoonful of filling and the mixture does not run over).
5. Strain the filling mixture into a medium bowl.
6. Add the cream and stir.
7. Pour the filling into the tart shell. Bake 12-14 minutes, until the filling is set, but jiggles slightly when the pan is shaken. Remove the pan from the oven and cool on a rack. Serve at room temperature.*

*You may want to dust the the top of the tart with powdered sugar, berries, or a berry syrup.

Pasta with Squash and Chicken

This dish is a hearty, healthy dinner. The butternut squash makes a delicious creamy sauce without the calories of the actual cream.

If you're feeling vegetarian, simply omit the chicken. It will still be a very satisfying meal. Or, for a bit of variety, you could also substitute the chicken for shrimp. Serve with a green salad or roasted potatoes with asparagus.

Pasta with Squash and Chicken
adapted from Giada's Kitchen
Pictures by Caroline

Makes 4 to 6 servings

3 tablespoons olive oil
1 pound butternut sqaush, peeled and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup chicken or vegetable broth
2 chicken breasts, cooked and cut into 1-inch pieces*
3/4 to 1 cup milk
2 tablespoons basil
1/4 cup freshly grated Parmesan cheese
1 pound spiral pasta (or rigatoni or penne)

1. Heat olive oil in large skillet over medium high heat. Add the butternut squash, garlic, salt and pepper. Saute until the squash is golden and tender, 5 to 7 minutes.
2. Add the chicken broth, bring to a simmer, and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender and puree.
   
3. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm.
4. In the large skillet, combine the cooked pasta, pureed squash mixture, and 3/4 cups of milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be thinner. Add the chicken, basil, and cheese. Stir until warm and serve.
   

*I prefer to broil my chicken and then shred it. If you prefer, you can also boil or saute it.

Roasted Potatoes with Asparagus

To me, spring vegetables = asparagus. But since it's still a bit early for really really perfect asparagus (the kind that's so delicious you want to eat it raw, steamed, broiled, grilled...really anyway you can get it), this is a great way to softened their pre-season flavor with some buttery Yukon Gold potatoes potatoes and a bit of cheese.

Roasted Potatoes with Asparagus
recipe adapted from Gourmet April 2008
Pictures by Caroline

Makes 4-6 servings

1 bunch asparagus, trimmed and cut into 1-inch pieces
6 small Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 450°F.
2. Toss together asparagus, potatoes, oil, and salt and pepper in a large shallow baking pan, spreading evenly.
   
3. Roast, stirring once, 20 minutes, or until potatoes are tender.
   
4. Remove from oven and sprinkle with cheese.

Moroccan Salmon

Here's a delicious yet elegant dish that incorporates zesty lemon and middle eastern spices. And it's a great way to serve fish to those who may not be fish enthusiasts. Serve with rice or, for a more authentic Moroccan feel, with couscous.

Moroccan Salmon
adapted from Cooking Light October 2006
Pictures by Kelly

1/2 cup chopped fresh parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon red pepper
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 small salmon fillets (or 1 1 lb. filet, cut into 4 pieces)
1 lemon
1 1/2 cups thinly sliced red bell pepper
1 1/2 cups thinly sliced green bell pepper
1 large plum tomato, cut into 1/4 inch slices
2 tablespoons water

1. Preheat oven to 400°. Lightly grease a 9 x 13 inch pan with cooking spray.
   
2. Combine first 10 ingredients in a large bowl and stir. Add salmon, turning to coat. Cover and let stand 15 minutes.
   
3. Remove salmon from the bowl, reserving marinade. Place the salmon, skin side down, in the greased pan.
   
4. Cut lemon in half and then slice 1 half into 1/8 inch-thick slices. Add the lemon slices, peppers, tomato and water to marinade; stir gently to coat.
   
5. Arrange pepper mixture/marinade over salmon; cover with foil. Bake for 20 minutes or until fish flakes easily when tested with a fork.
   
6. Serve over rice or couscous.

Cinnamon Buns

Truly, one of my very favorite treats in this world is a soft, warm cinnamon bun. The first time I made these buns was for my family on New Year's Eve, and let's just say they didn't last until New Year's Day.

The recipe makes 12 buns, but as a word of warning, you should never make just one batch. In my mind, it is imperative that you always double this recipe. That way you can make one classic batch, with just cinnamon-sugar, and one with additions like rasins and nuts.

I should mention too that my finished product picture is slightly deceiving. No doubt the buns look delicious (at least I think so) but this batch didn't rise in the oven as it should have. So, I would say that unless you are cursed with a tempramental oven like mine, your buns will rise to be even more puffy and beautiful then these.

Enjoy, and if you make a batch, be sure to bring one or two by my place, because these never last long at my house and I am always in the mood for a cinnamon bun!

Cinnamon Buns
Recipe from The King Arthur Flour Baker’s Companion
Pictures by Caroline
Yields 12 buns

Dough Recipe
3 ½ cups unbleached all-purpose flour
2 tsp instant yeast
3 tbsp sugar
1tbsp granular lecithin (optional)
2 tbsp nonfat dry milk
1 ¼ tsp salt
1 large egg plus enough water to make 1 cup
1 tsp vanilla extract
2 tbsp soft butter

Filling Recipe
¼ cup soft butter
¾ cup sugar mixed with 1 tbsp cinnamon
½ cup nuts, raisins, or chocolate chips

Icing Recipe
3 tbsp heavy cream or 2 tbsp water (I just used milk)
1 cup confectioners’ sugar

For the Dough:
1. Mix and knead together all the dough ingredients- by hand or mixer- to form a soft, smooth dough. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours; it should almost double in size.
*Note: I don’t use instant yeast, so I warm up the milk, add some of the sugar, the yeast and let it set for 10 minutes of so. Basically, I just get my yeast started the old fashion way.

To Assemble:
1. Turn out the dough onto a lightly greased work surface and roll into a rectangle measuring about 11x20 inches.
2. Spread a thin layer of soft butter over the dough, leaving about 1 inch uncovered on the short side nearest you (the side that will be the outermost roll). Sprinkle with cinnamon-sugar and nuts, raisins, or chips of your choice.
3. Starting with the short end covered with filling (not the one you left without butter and other goodness), roll the dough into a log. Use a serrated knife to gently was the log in half, and then cut each side of the log into six equal pieces.
4. Place the buns in a lightly greased 9x13-inch pan, pressing down slightly. Cover the buns and let them rise in a warm place for 45 minutes to 1 ¼ hours, until they are quite puffy.
5. Preheat the over to 350°F. bake the buns for 20-25 minutes, until they’re golden brown. Remove from the oven and let them cool in the pan for 10 minutes. Pull them out of the pan and let them cool to just slightly warm before frosting.
*Note: I just frost them while they are in the pan- makes less mess, plus I usually can’t wait to eat one, so I have to hurry.

To Make the Icing
1. Mix the heavy cream and confectioners’ sugar to make a creamy glaze; use water for a thinner glaze. Spread the icing on the buns.

Whole Wheat Brownies

Whenever my dad was looking for a "healthy" alternative for dessert, he asked for these brownies. They're made completely with whole wheat flour, and, being more cake-like, have a slightly different taste and texture from regular brownies. The frosting makes them rich (and might make them just a little unhealthier), so you may want to opt for a very thin layer, leaving you with extra frosting to use later.


Whole Wheat Brownies
recipe by Kathy Hill
picture by Caroline

Brownie:
1 1/3 cup whole wheat flour
6 tablespoons cocoa
4 eggs, beaten
2 cups sugar
1/2 teaspoon salt
1/2 cup milk
1/2 cup oil
1 teaspoon vanilla

1. Preheat oven to 350°. In a large mixing bowl, combine eggs and sugar. Mix until light and fluffy.
   
2. Add milk, oil, salt and vanilla.
   
3. Add flour and cocoa, stir until combined.
   
4. Pour batter into a greased 9 x 13 inch pan. Bake 30 minutes, or until brownies are set in the middle.

Frosting:
2 squares of unsweetened baking chocolate, roughly chopped*
3 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
2-4 tablespoons milk

1. In a small mixing bowl, melt the chocolate and butter together.
   
2. Add the powdered sugar, vanilla, and 2 tablespoons of milk. Stir until smooth.
   
3. If thinner frosting is desired, add more milk, one tablespoon at a time.
   
4. Spread frosting evenly over slightly cooled brownies.
   

*This will allow the chocolate to melt faster and more evenly.

Thai Red Chicken Curry

One of my very, very favorite types of food is Thai. And since I can't afford to eat out all the time, I've been forced to try making it at home. This is my attempt at something slightly resembling authentic Thai food, and although I don't claim to be a true Thai chef, I think my curry is still pretty tasty.

This recipe calls for some ingredients that you may not have hanging around your fridge. It is, however, well worth going to the store and investing in those ingredients: fish sauce and curry paste. Both of them last for ages, so you need not worry about using them quickly. And since fish sauce is a staple of many Asian dishes, you might even use it again for something else.

Thai Red Chicken Curry
recipe by Kelly
Pictures by Caroline

1 tablespoon olive oil
1 onion, chopped
1 large red bell pepper, cut into strips
1 small sweet potato, chopped into 1 inch cubes (Optional)
1-2 tablespoons Thai red curry paste*
1 14-ounce can unsweetened light coconut milk
1 tablespoon fish sauce
1-2 tablespoons brown sugar
1/2 cup pineapple pieces, with juice
1/2 cup frozen peas
2 chicken breasts, cooked and shredded**

1. Heat oil in a large saucepan over medium heat. Add the onions and cook about 2 minutes; add curry paste and stir until onions are soft (I suggest adding 1 tablespoon at first, in case you are sensitive to spice. After you've added the coconut milk and stirred, try the sauce and add more paste if desired). Add red peppers and cook another 2 minutes.
   
2. Add coconut milk, fish sauce and brown sugar. Stir until blended, then add sweet potato, if desired. Bring to a boil, then cover and simmer until potatoes are tender.
   
3. Add the remaining ingredients. Bring to a simmer. Season with salt and pepper. Serve with jasmine or basmati rice.
   

*You can find red curry paste in the ethnic/foreign food section of the grocery store. One common brand usually found in almost any store (yes, even the ones with a relatively low ethnic food selection) is "Thai Kitchen." Fish sauce is usually located in the same general area.

**I like to broil my chicken and then, since I'm not a big fan of cubed chicken, I usually shred it. But if you prefer to cubed or slice it, that's also fine. You could also leave the chicken out and go vegetarian for the night.

Lentil Soup with Beef

Just when you think spring is here, Mother Nature turns around and throws you a curve-ball in the form of an early spring blizzard. Maybe you're lucky enough to live in a part of the country with pleasant weather right now, but I'm really sick of the snow, wind and clouds.

But at least it gives me a reason to keep eating dishes like this one. Lentil soup has always been one of my favorites on a cold and blustery day. So until the balmy days of spring and summer arrive, this easy one-pot meal will make life seem a little more pleasant.

And what better way to use up those lentils from the Chicken Dhansak a few weeks ago.

Lentil Soup with Beef
adapted from Giada De Laurentiis
Pictures by Caroline

makes 6-8 hearty servings

2 tablespoons olive oil
1 pound boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
4 garlic cloves, chopped
1 1/2 teaspoons chopped dried rosemary
1 1/2 teaspoons dried oregano
4 (14-ounce) cans beef broth
2 cups water
1 (28-ounce) can diced tomatoes, with
2 cups lentils (any color), rinsed

1. Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl.
2. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes.
3. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour.
4. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes.
5. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.