Rhubarb Crumb Bars

This morning I was dreaming about writing a book called Rhubarb: the Under-appreciated Vegetable Fruit Plant. Luckily, that's as far as a I got, which is a good thing because it's a pretty lame title. It's a plant that can't make up its mind to which culinary variety it belongs; it looks and chops up an awful lot like celery, but is rarely eaten by Americans in anything but pie (though I've been longing to try this savory rhubarb dish). But I happen to love rhubarb. The tartness, the vibrant color, how well it pairs with orange or strawberry, how it feels like early summer when I eat it. 

Almond Butter Cookies

I'd like to introduce our very first gluten-free cookie. These lil babies don't have a smidge of anything resembling flour--no gluten free flour, no rice flour, no sorghum or buckwheat flour. And yet they're still a cookie. Or maybe a better name for them would be "almond butter chews." They're really really chewy. But I like that in a cookie.

Baba Ganoush

I decided to work from home this morning because I want to share this with you. I want you to know that I really like Middle Eastern food. Give me a platter of hummus, baba ganoush, cucumber salad, kebabs, rice with vermicelli, and the delectable banana pudding with honey and pistachios from Layla's in Old Town Alexandria (which is really amazing because I normally loathe anything with bananas), and I lose all self control. Even when you can clearly see my stomach expanding, I can't stop myself. It's just. That. Good.

Chicken and Cheese Corn Enchiladas

I admit, I am a fan of Mexican food. Most importantly, it is just really tasty. For another, it is often pretty easy to make, which I am a huge fan of. Enter this recipe. This recipe lets you use a pre-cooked rotisserie chicken; easy!! (Plus I guarantee you will have loads of left over chicken for sandwiches, soup, or snacking). Because of the simplification of using a pre-cooked chicken, I decided to simplify the original recipe even more and omit the husking of fresh tomatillos and substituting canned ones, which can be easily found at your local grocery store.

Red Peanut Curry

So my friend Layla, who brought us these awesome cupcakes, and her husband Brock came to visit us in DC this past weekend. We had a marvelous time romping around the city, packing in as much as humanly possible in 2 short days. We saw most of the monuments (sorry, Jefferson, we didn't make it to you), gawked at the fading Declaration, admired the dresses of the First Ladies and Julia Child's kitchen (of course!), ate some of the tastiest Lebanese food ever, walked and walked and walked, and managed to squeeze in a little cooking. It was a busy weekend.

This curry is a concoction based on several different recipes. It's part Thai, part Indian, and a large part us. And it is dang tasty. The peanut butter adds a creaminess that makes it irresistible, while the red curry paste gives just enough kick to keep things interesting. We made this in my crock pot, but it would work equally well on the stove top; just adjust the cooking time to make sure the chicken is cooked through. I wish I still had some left to eat for lunch tomorrow, which is a rare wish because I don't love leftovers. Maybe I'll have to make it again for dinner tonight...

Vegetable Biryani

 I can't get enough Indian food these days. And it certainly doesn't help that I work with about a dozen guys from Afghanistan who always bring The. Most. Delicious. smelling food for lunch. It's torture. Maybe one day I'll be "in" enough for them to share their food with me. But until that day (and I may be waiting a very long time), I'll have to do with my own South Asian cuisine.

A biryani is a spiced rice dish that is popular in countries all through South Asia. It can be meaty or meat-free.You'll find that unlike some other Indian dishes, this one is quite simple (throw everything in the pot) and doesn't have a huge list of ingredients, thanks to the tikka paste. Because your main flavoring comes from the paste, be sure you get a good brand. Of the ones I've tried, I like Patak, but couldn't find any at the store near me, and I think the flavor suffered a little as a result.

White Candied Popcorn

After a break from the blog I have decided to come back. Why did I take a break you may ask and leave poor Kelly with all the work, and while she doesn't have a stove....well let me just show you the reason.

Sarah was born on May 5th and just turned three months old. She is my sunshine! After her birth I just couldn't seem to find the time or energy to think about and possibly execute a meal. Not only that, but also photograph and document that meal, thus Kelly gave me "maternity" leave; well actually I more told her I was taking a break and she was so kind as to accept.

Now here I am, back with what I contend is truly the easiest recipe on our blog. I know that Kelly claims her Toasted Pitas with Hummus and Veggies are the easiest meal, and perhaps it is, but this is definitely the easiest treat, using only 3, yes 3 ingredients, and a microwave.

Torta de Limao

Torta de limao is Portuguese for Lime Pie (pie of lime). Let's pronounce it together: tor-ta (yes, just like it looks) gee (oh gee, I didn't mean to say it wrong!)  lee-mow (mow should rhyme with "ow" like "OW you pinched me!"). Try again: tor-ta gee lee-mow. Nice job...but maybe keep practicing.

Think of torta de limao as the Brazilian version of lime cheesecake. But in addition to a bit of cream cheese, this pie uses the slightly odd canned cream that I always find in the Hispanic food section of the grocery store. It's a thick cream with a slightly yellowy color and is excellent for enchilada sauce or sweet things like this cheesecake. Table cream has less fat than heavy whipping cream and will still get fluffy when you whip it, though not nearly as stiff as heavy whipping cream. You could reasonably substitute heavy whipping cream in this pie, but it will change the consistency a bit.

Now when my sister and I make torta de limao, we like it limey. To the point where it almost makes you wrinkle your nose with tartness. I love it that way. I realize, however, that may not be everyone's preference, so you'll notice a range of suggested lime juice. Add the juice gradually, whipping and tasting as you go, until it reaches your degree of limey-ness.

Caramel Corn

Last night I just wanted an old-fashioned treat: caramel corn. Growing up we would make batches of caramel corn on occasion, but we always made the kind that you don't cook, that stays chewy and soft. I actually prefer that kind. However, last night I decided to go with something different; I made the caramel corn that you cook in the oven, so that it can last longer and doesn't pull out your fillings. A good choice I think as I now have some left on the counter that I can snack on this afternoon.

Vegetarian Ribollita

Ribolitta is a soup from the Italian region of Tuscany, typically made with cabbage, beans, and day-old bread. The word comes from the Italian word ribollire, meaning to reboil. Ribollita is generally made one day in advance and then reboiled when ready to serve. The recipes vary widely, but every one includes some combination of beans, leafy greens, and stale bread.

I, however, cannot stomach the idea of eating bread that has been sitting in liquid overnight (or for any amount of time, really), getting soggier and soggier. I gag just thinking about it. So we made a minor adjustment to our ribollita; instead of adding the bread to the actual soup, we served them as a topping for the soup. If you like soggy bread, throw the croutons in the soup after the cabbage is tender. Whatever you do, be sure to save some for the next day, for as the word implies, it's even better reboiled.

Soy-glazed Sweet Potatoes

It's time for a lesson on tubers. We in the US like to think that we eat yams. We actually don't. A YAM looks a lot like a sweet potato, but it's actually in a completely different vegetable family, can grow over 7 or 8 feet in length, and is commonly found in Africa, Asia, and South America. But you'd be hard pressed to find a real yam in your local grocery store. You're probably looking at a sweet potato masquerading as a yam. 

The reason is that a long time ago, some grocer decided that consumers were too easily confused by the many varieties of sweet potatoes. "What? A sweet potato with yellow skin? And now a purple one? Or is it supposed to be orange? Which do I choose?!" (I personally don't see what the problem is; we eat apples of different shapes, sizes, textures, and colors and no one started calling them grapes or plantains  or avocados to differentiate). So someone started calling the more common orange-y sweet potatoes yams (the Garnet variety), and the rest of them, the yellow, white, purple and light orange ones, were dubbed sweet potatoes. 

Garnet sweet potatoes- the orange ones- are perfect for this recipe because, being ridiculously sweet, they could use a bit of salt to temper them. The glaze itself is still sweet enough thanks to the brown sugar, but it adds a lovely savoriness that one needs in the perfect side dish. 

Quinoa Cakes with Eggplant-Tomato Ragu

Quinoa is commonly known as The Super Grain (even though it's actually more closely related to leafy greens than any grains). It has loads of protein, amino acids, magnesium, iron, etc. Yes, it's good for you. And I think it also happens to taste good, which is lucky for me since I accidentally bought $14 worth of on-sale quinoa from the bulk section of Sunflower Market. It just kept gushing out of the bin and into my bag...so brace yourself for more quinoa recipes in the next few weeks.

Today our quinoa is served in "cake" form with an eggplant-based sauce over the top. I loved them. My husband, who is not so keen on eggplant, also really liked them, but may have preferred zucchini as the main ingredient. Either way, they look lovely. 

Slow-Cooker Pork Tacos

Today is Cinco de Mayo, which to me means it is a day to eat Mexican food. What Cinco de Mayo really is (from my research), is a holiday to commemorate the Mexican army's victory over French forces in a battle that took place on May 5, 1852. In the United States it is a day that some celebrate as a day of Mexican heritage. However, contrary to popular belief, it is not Mexico's independence day. And from what I understand, is not celebrated throughout Mexico. With that being said (and hopefully being accurate), today you should make these pork tacos and drink some Guarana or my favorite non-alcoholic Sangria or our Mango Lime Fool.

Curried Squash and Red Lentils

Today, for the first time possibly ever, my sister ate lentils and liked them. When I invited her over for dinner, she asked me what was on the menu...and I refused to tell her. I had this sneaky suspicion that if lentils were mentioned, she would howl in protest. And since I really wanted lentils, I refused to tell her. I made her stay in the living room while I cooked and hid the ingredients when she poked her head in the kitchen.

The smells, as usual, were tantalizing. She guessed that it was something Indian. But not until everything was in the pot and almost ready to be served did she discover the star of this vegetarian dish. Although apprehensive at first, after her first bite, she was hooked. She admitted that she could hardly tell there were lentils involved at all. The warm flavor of the curry combined with the earthy lentils and sweet squash was just too good of a combination to pass up.

Green Lentils and Rice

I love lentils. I love rice. When I found this recipe, I was ecstatic- you mean I can combine two of my favorite sides to make one even better one?! Hurrah! And this dish is not your run-of-the-mill rice dish. It has just the right amount of spice combined with a nice warm hint of cinnamon. Sounds weird, I know (but after the sweet potatoes with black beans, no combination of spices can scare me), but it's really great.

Try serving with Chicken Saag or Chicken Curry Korma.

Green Lentils and Rice
Recipe adapted from India's 500 Best Recipes
Pictures by Caroline

1 3/4 cups rice (basmati recommended)
3/4 cups green lentils, rinsed
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 inch piece of ginger root, peeled and grated
2 jalepeno peppers, chopped
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoons salt (or to taste)
3 1/2 cups water

1. Place lentils into a small bowl. Pour cold water over the top until lentils are covered. Soak about 20 minutes.
   
2. Pour lentils and water into a medium saucepan. Simmer 10 minutes. Drain.
   
3. Meanwhile, heat the oil on medium heat in a large pot. Saute the onion, garlic, ginger, peppers, cloves, cinnamon, turmeric and salt until the onion is soft (about 5 minutes).
4. Add the lentils and rice and saute 2-3 minutes. Add 3 cups of water and bring to a boil. Reduce heat; cover and cook about 20-25 minutes, checking periodically to add more water if needed. Cook until all the water is absorbed and rice is tender.
   

Chicken Saag

Chicken Saag literally means "chicken spinach," and it's an ever popular Indian dish. And contrary to what the picture below might lead you to believe, it tastes absolutely fantastic. (Not that Caroline didn't do a great job with her photography; it's just that Indian food isn't the most...photogenic of the food genres out there). But you can't expect real beauty from pureed spinach.

Two bits of advice before you begin cooking: (1) you might notice our slightly-too-thin-sauce in the picture; we have adjusted the recipe so that yours will hopefully avoid such a mishap. But just be sure, wait til the very end to add more water to the sauce (we were a little over eager). (2) We recommend serving the chicken saag over or alongside of naan bread. But if you're crunched for time, rice will also suffice.

Chicken Saag
Recipe adapted from India's 500 Best Recipes
Pictures by Caroline

8 oz fresh spinach, washed, but not dried
1 1/2 inch piece ginger root, peeled and grated
2 garlic cloves, finely chopped
2 jalapeno peppers, roughly chopped
1/2 cup water, divided
1 tablespoon olive oil
2 bay leaves
1/4 teaspoon whole black peppercorns
1 onion, finely chopped
2 cans diced tomatoes
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon chili powder
3 tablespoons plain yogurt
4 large chicken breasts, cut in half

1. In a large skillet on medium heat, cook the spinach, covered, for about 5 minutes. Combine the cooked spinach, ginger, garlic, jalapeno peppers, and 1/4 cup water in a blender. Pulse until a thick puree. Set aside.
2. Using the same large skillet, heat the oil on medium heat. Add the bay leaves and black peppercorns and cook for 2 minutes. Stir in the onion and saute until onion is soft (about 5 minutes).
3. Add the tomatoes (including juice) and simmer about 5 minutes. Stir in the curry powder, salt, and chili powder. Cook for 2 minutes over medium heat. Stir in the spinach puree. Add the yogurt and simmer 5 more minutes.
4. Add the chicken and stir to coat with sauce. Bring to a simmer. Cover and cook 20-25 minutes, or until the chicken is cooked through. Add more water if a thinner sauce is desired. Serve over naan bread or basmati rice.

Mediterranean Couscous Salad with Roasted Vegetables

This salad is unique in the way Mediterranean food often is...subtle and lemony and just plain tasty. Because there usually isn't one flavor that pops out at you (as in Indian or Mexican or Italian food), many Americans may be shy about trying out these types of dishes. But you'll find that Mediterranean food is healthy, simple, and you probably have nearly all of the ingredients on hand already (and if you don't have them yet, they will be easy to find).

You can serve this salad as a side dish or main course. We included sausage in ours for a hearty meal, but the vegetarian option would be just as good. One final note: if you haven't eaten much eggplant, we suggest that you try it. But we've found that most people either love it or hate it. If you're one of the latter, substitute yellow squash for the eggplant.


Couscous Salad with Roasted Vegetables
Recipe very loosely adapted from Bon Apetite August 1997
Pictures by Caroline

1 lb ground sausage (optional)
1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
1 large onion, cut quartered
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon herbes de Provence
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons fresh lemon juice
3 tablespoons thinly sliced fresh basil
1 box (usually 10 oz) couscous*

1. Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs, salt and pepper over.
2. Roast until tender, turning occasionally, about 20 minutes. Let cool until comfortable to touch. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
3. Prepare couscous according to directions on package. Fluff with a fork.
4. Gently mix roasted garlic and vegetables, 1/4 cup oil (pour oil in a tablespoon at a time), lemon juice, basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate). Serve warm or at room temperature.

*For a gluten free option, use quinoa instead of couscous.

Peppery Potato Soup

We're back!

Metaphorically speaking, that is. We have indeed been cooking up a storm, but in our respective houses with our respective families. And after 2 weeks of baking, eating, lounging, talking, shopping, (repeated several times), we're ready and eager to attack a new year. Especially considering the mounds of new and fabulous cookbooks I got for Christmas. I've actually been thinking that I might need a new hobby aside from cooking. All people talk to me about is food. Not that I mind...
Anyway. On to the topic at hand: potato soup. This soup is great. It's comforting. It's amazingly easy. All you need to do is throw a few ingredients in your slow cooker, put the lid on, and wait, trying to ignore the tantalizing smells wafting in from your kitchen. A short hour before dinner you stir, add some milk, wait a few more minutes, mash the potatoes and you're ready to go!

Peppery Potato Soup
Recipe by Kelly
Pictures by Kelly

Serves 4

2 cans (14.5 oz) vegetable (or chicken) broth
5 small baking potatoes, halved and sliced
1 onion, roughly chopped
2 celery stalks, sliced
2 tablespoons flour (optional)*
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup milk
1 tablespoon butter

1. In a slow cooker, combine potatoes, onion, celery, flour (if using), pepper and salt. Pour in vegetable broth and stir. Cover; cook on low heat 6 to 7 hours.
2. Stir in milk; cover and cook 30 more minutes.
3. Remove half of potato mixture and puree in food processor or blender (Alternatively, crush potatoes with a potato masher). Stir in butter and cook uncovered another 15 minutes. Serve with a dollop of sour cream.
   

*For a thicker soup, include the flour. You may want to wait until step 3 (after you have mashed the potatoes) to see if you really want a thicker soup. If you do decide to wait, mix the flour with a tablespoon of water to make a paste. Then add it to the soup.

Symphony Bar Fudge

In my family, fudge = Christmas. We might go through up to three 9 x 13 pans of it, what with all the pieces passed out to neighbors, friends, extended family, and co-workers. Not to mention how much we consume in my own family...it's almost frightening. In a good way.

This recipe isn't my mom's fudge (that will come at a later date), but it's quite nearly as good and almost ridiculously simple to make. You don't need a candy thermometer or fancy chocolate- just a few symphony bars, a sturdy wooden spoon, and a strong arm.

Symphony Bar Fudge
Recipe from an unknown source
Pictures by Caroline

4 cups sugar
1 can evaporated milk
3 jumbo symphony bars
1 cup semi sweet chocolate chips
1/2 cup toffee bits (optional)
1 cup butter
1 cup marshmallows

1. In a large mixing bowl, combine chocolate, butter and marshmallows. Set aside.
2. In a large pot, add sugar and evaporated milk. Bring to a boil on medium high heat; once boiling reduce heat to medium and boil for 10 minutes, stirring constantly.
3. Remove sugar mixture from heat and pour into the bowl with the chocolate, butter, and marshmallows. Stir vigorously until everything has melted together. Add the toffee and stir until combined.
4. Pour into a 9 x 13 inch pan lined with parchment paper and spread evenly. Let cool about 10 minutes, then place in refrigerator until solid, 4-5 hours. Cut and serve.

Butternut Squash and Apple Soup

Sometimes Caroline and I get together and cook on Tuesday nights so we can watch the Biggest Loser while we eat. Usually we prepare a full course meal complete with meat, vegetables, and a sumptuous dessert. But we're watching the Biggest Loser- people exercising to the point of exhaustion and eating healthy, super low-fat meals while we chow down on chocolate fudge torte! Talk about guilt! So tonight being the second to last episode, we decided we should eat something a little more health-conscious. Aside from the 2 different types of cookies we made, tonight's meal was a low-fat, gluten free, vegetarian success.


I was initially wary of the apples in this soup. But it actually creats a subtle sweetness that completments the nutmeg-y butternut. Serve as a light main course with a green salad and french bread.


Butternut Squash and Apple Soup
Recipe adapted from health.com
Pictures by Caroline

1 tablespoon butter
1 1/4 cups chopped yellow onion
1 large garlic clove, finely chopped
1 1/3 cups apple, peeled and chopped
1 1/4 pounds butternut squash, peeled and chopped (about 1 large)
1/4 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cups chicken or vegetable broth
1 1/4 cups evaporated milk

1. Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash, sage, salt, pepper, and nutmeg; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
2. Place half of squash mixture in blender with about 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.
3. Pour blended squash back into saucepan and heat on medium. Serve with a scoop of sour cream or sprinkle of nutmeg.