Peanut Butter and Julie

Grilled Corn and Tomato Bruschetta

Up until yesterday, I thought that Memorial Day weekend occurs next weekend, not this weekend.  Obviously, we don't have much planned--which is fine with me.  I'm not really a fan of packing up the car and hitting the road or jumping on a plane at the very same instant that every other family in America does the same thing.  All of a sudden, a three hour drive to the beach/mountains/national park turns into an eight hour stressed-out crawl.  By the time that you arrive at your destination, you have listened to your "special vacation mix CD" at least five times, you are sick and tired of your travel companions, and all that you can think about is your return trip home in two days (along with every other family in America.)  Attractions are more crowded.  Prices are inflated.  Sounds like a great vacation!  Piece of advice: STAY HOME. 

Now I know that this isn't an option for some people--those that have a special event to attend or a family member to visit--but for others, I have found off-holiday travel to be so much more enjoyable.  Fewer crowds+less travel hassles+lower costs=happy Julie.  Happy Julie=Happy Eric.  So you see?  It works out for all parties involved.

Even when we stay in Las Vegas over major holiday weekends, we tend to stick pretty close to home.  It seems like the entire state of California arrives on Friday night, judging from the stream of headlights coming from the west on I-15.  You can only imagine how crowded the Strip becomes, and normal activities like parking your car can take five times as long.  When we do go out, our strategy is to stick to the peripheral or "locals" restaurants, or we'll just staying home and grill.

This time of year in Las Vegas is perfect for grilling.  Although the temperatures occasionally reach triple digits during the day, the evenings are still bearable enough to stand over hot coals without feeling like you are inside of a furnace.  I came home from the grocery store yesterday armed with one of those really fresh, chewy La Brea whole wheat baguettes, fresh corn, and tomatoes.  My original idea was to serve everything separately, but I ended up putting them all together for this smoky bruschetta recipe.  This is an easy and healthy dish to serve for parties, and it makes quite a bit.  I was sooo glad that I had some left over for lunch today!  Here are a few extra tips for this simple summery snack:

• If the weather isn't right for outdoor grilling, you can certainly prepare this recipe indoors.  Grill the tomatoes and onion on an indoor grill-pan set over medium heat.  To "char" the corn, set it under your oven broiler, rotating occasionally, for about 10 minutes.
• The corn and tomato topping will keep for 3 days, covered and refrigerated.
• In addition to being a yummy topping for bruschetta, the topping can be used as a condiment for burgers, a filling for omelets, or use it in place of salsa to accompany tortilla chips.
• If you like a little bit of extra heat in your food, add a seeded and minced jalapeno to the topping.  You can also grill the jalapeno along with the other vegetables and then seed, mince, and add it to the bowl.

Grilled Corn and Tomato Bruschetta

Serves 8-10

Ingredients:

1 medium red onion, cut into 1/2-inch thick rings

2 ears sweet corn, husks removed

Olive oil

Salt and pepper

4 vine-ripened tomatoes

1 baguette, sliced on a diagonal

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 tablespoon lime juice

Heat a grill over medium heat.  Brush the onion slices and corn with the olive oil and season with salt and pepper.  Place the onions, corn, and tomatoes on the grill.  Grill until the onions and corn are charred and the tomato skins are blistered, 10-12 minutes. 

Transfer the vegetables to a foil-lined baking sheet at let cool.  Brush the baguette slices with olive oil and season with salt and pepper.  Grill the bread until slightly charred, about 2 minutes on each side. 

Core the tomatoes and cut them in half horizontally.  Spoon out the juices and seeds.  Coarsely chop the tomatoes and place them in a medium bowl.  Cut the corn kernels from the cobs, and add them to the tomatoes.  Chop the onion, and add it to the tomatoes.  Mix in the garlic, paprika, cumin, and lime juice.  Season with salt and pepper, and serve with the grilled baguette slices.

Herbed Spring Pea Soup

This is one of those situations where the phrase "you can't judge a book by its cover" definitely applies.  I tried--boy did I try--to make this soup look as tempting and appetizing as a buttercream-topped cupcake, but in the end I just gave up.  I mean, these are peas that we're dealing with after all.  Pureed peas for that matter.  I doubt that even Patrick Demarchelier, despite his photographic prowess, would be able to accomplish such a task.  Certain recipes just don't lend themselves to cover-of-the-cookbook photos, and pea soup is one of them.

That being said, you're just going to have to trust me when I tell you that what this soup lacks in beauty, it 100% makes up for in healthy springtime deliciousness.  As the weather warms up, many people file their soup recipes as "un-usable" until late September.  That mindset doesn't work for me--I am a soup fanatic, and I always have at least one kind of homemade soup hanging out in the fridge.  Soup is filling, healthy, and it's the perfect light supper.  Preparing soup is also a great way to use up leftover vegetables and herbs.  Seeing as I live in the middle of the desert, where summertime temps reach 115 (and remain there for what seems like and eternity), I love to create soups that can be served hot or cold.  Although I make a mean gazpacho, I'm trying to expand my selection of spring and summer soups (say that ten times fast).  This was my first attempt at pea soup, and I have to say, I'm pretty darn pleased with myself.

I really would have loved to use fresh peas for this recipe, as I know that they would have taken this soup to the next level, but that's simply not an option here (don't get me started on another one of my Las Vegas produce selection rants.)  If you have the luxury of fresh spring peas, I hate you by all means, use them.  I have always loved sweet peas, but I have never tried them as a soup.  In my version, they are paired with a variety of herbs, sauteed onions, and a splash of white wine.  This recipe is low in both fat and calories, but the flavors are so satisfying that you won't feel deprived.  This is the perfect soup to mop up with some fresh artisanal bread.  After just one bite, this ugly ducking definitely turns into a swan!  Here are a few extra tips for making this healthy herb-alicious soup: 

• If you do not have an immersion blender, you can puree the soup by transferring it in batches to a regular blender.  I bought my immersion blender about 6 years ago for less than $20, and it is still going strong.  It makes my life so much easier when it comes to pureeing soups, sauces, and dressings, so I definitely recommend adding one to your kitchen equipment!
• I just opted for using dried herbs in this recipe, as that is what I happened to have in supply.  Feel free to improvise with fresh herbs too, about 3 tablespoons total.  Fresh tarragon, thyme,flat-leaf parsley, mint, or rosemary would all make excellent additions.
• Herbes de Provence is one of my favorite ingredients to add to a recipe--it's like getting 4 or 5 ingredients for the price of 1.  Although the herb combinations can vary, my jar is a mixture of fennel, lavender, thyme, and basil.  In the regular grocery store, Herbes de Provence can be expensive, but find it in a warehouse club or restaurant supply store, and it is MUCH cheaper!
• This soup is wonderful served cold or hot.
• If you want to make this vegetarian, just substitute vegetable stock for chicken broth. 

Herbed Spring Pea Soup

Serves 6

Ingredients:

2 tablespoons olive oil

2 cups sliced sweet onions (such as Vidalia)

4 cloves garlic, minces

1 teaspoon Herbes de Provence

1 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper (optional)

1/4 cup dry white wine

32 ounces frozen petite peas

4 cups low-sodium chicken broth

Plain yogurt, optional

In large saucepan, heat the olive oil over medium-high heat.  Add the onions and garlic and saute until tender, about 5 minutes.  Add the Herbes de Provence, salt, thyme, pepper, and crushed red pepper.  Continue to saute the mixture until the onions are golden, about 5 minutes more.

Add the wine to the sauce pan, and allow it to reduce and evaporate, stirring occasionally.  Add the peas and the chicken broth to the saucepan and bring the mixture to a boil.  Reduce the heat to medium and simmer for 7 minutes, until the peas are tender.

Using and immersion blender, puree the mixture until it is completely smooth.  Return the mixture to a simmer, and thin it with additional broth if desired.  Season with salt and pepper and serve garnished with a dollop of yogurt, if desired. 

Spa-licious Dinner Rolls and a Great Healthy Giveaway!

I am a tough critic when it comes to granola bars.  In my opinion, most of the varieties on the market tend to fall short on the healthy snack/meal replacement scale.  Oh, and just to clarify, I have a hard time looking at any granola bars as meal replacements, no matter what their nutritional make-up may be.  It just doesn't make sense as someone who likes to sit down and enjoy my meals with utensils.  Even if I am in a hurry and need to grab a bar on the way out the door, I still think of it as more of a snack to hold me over--just my two cents.

The main problem with most granola bars is that what you see is definitely not what you get.  The package boasts a photo of an appetizing, generously-sized, delectable treat, but when you take off the wrapper you are left with a two-bite (at best), overly-sweet morsel.  That's supposed to keep me going until dinner?  Another problem is that the nutritional content is often lacking---a gram of fiber here, a bit of protein there, and waaayy too much sugar.  Chances are good that you'll be hungry again before you've even had a chance to throw away the wrapper.

Julie, this is all fascinating, but you mentioned something about a giveaway?  Any chance that you will touch on that in the next paragraph or two?  Oh right--the giveaway.  Sorry.  Well, speaking of granola bars (nice transition, huh?), the nice folks at Fiber One have provided me with the opportunity to give away three wonderful "chocolate spa" themed gift baskets to my readers.  The basket includes a chocolate-scented candle, bar of soap, and lotion along with a tin of bath salts and a terry-covered bath pillow (I am loving the bath pillow.)  Also included in the baskets is a box of Fiber One's new chewy Chocolate Mocha flavored bars. 

I have been a fan of Fiber One cereal for years (and no, I'm not just saying that).  I love that it is really low in calories while being very high in fiber (translation:filling), and it actually tastes good.  It almost has a less-sweet graham cracker taste to it, and I've even used it as an ingredient in muffins.  When I'm looking for a snack, whether in the afternoon or evening, I am usually looking for something that will keep me full but also satisfies my sweet tooth.  These bars would suit both purposes.  With a whopping 9 grams of fiber per bar (that's 35% of what you need each day) this 140 calorie, generously sized treat will keep you full.  The bars are drizzled with chocolate and dotted with mini chips, and they have a not-too-sweet mocha undertone. 

Sooooo......how would one go about getting these aforementioned gift baskets?  Sorry again.  I tend to ramble sometime.  Just leave a comment, preferably a nice one.  Stuck?  Here are a few suggestions that you can feel free to use:

1. Hi Julie.  Long time reader, first time commenter.  Love the blog.  Please enter me into your gift basket drawing.
2. Fiber One Chocolate Mocha Bars rock!!  (sorry, this won't get you extra credit)
3. Ummmm.... maybe next time you could give us the contest details at the beginning of your post.  I only have so much time to read.  Please enter my name.

One week from today I will put all of the names in a hat and draw out three.  Each of the lucky winners will be sent a basket---hooray!!

In the meantime, to keep with the spa and healthy theme, here is a recipe for some of my all-time favorite dinner rolls. Because I will never be the girl who successfully gave up carbs (I love bread too much), I like to try to make my bread as nutritious as possible.  These rolls incorporate whole wheat flour and bulgur, which add fiber and a slightly chewy texture.  The seeds and salt are a nice flavor and texture touch, although it looks like I went a bit overboard with the salt in this batch.  These rolls are really easy to make and are a true crowd pleaser.  Here are a few extra tips for these healthy whole-grain rolls:

• The maple syrup can be replaced with honey.  I just always have more maple syrup than honey around the house, so that is what I tend to use.
• Bulgur, also called bulgur wheat, is a grain that is commonly found in tabbouleh, a Middle Eastern salad.  You can usually find bulgur in the health foods section of your grocery store or in the bulk bins in placed like Whole Foods.
• When setting the dough aside to rise, I like to use an oven that has been preheated for about 1 minute and then shut off.  This provides a warm, but not hot, environment in which the dough can rise.  My kitchen is always too cold for this purpose.
• These rolls can also be formed into pull-apart rolls.  Spray two 9-inch round cake pans with non-stick cooking spray and equally space the rolls in the pans (12 to a pan.)  Cover with plastic wrap and let the rolls rise for 20-25 minutes, and then bake 20-25 minutes per the directions below. 
• Once baked, the rolls can be tightly wrapped and frozen for up to two weeks.

Spa-licious Dinner Rolls 

Makes about 24 rolls

Ingredients:

1/2 cup bulgur

2 1/4 teaspoons active dry yeast (one 1/4-ounce package)

1 cup low-fat milk, warmed to 110-115F degrees

1/3 cup pure maple syrup, room temperature

2 large eggs, room temperature

1/2 cup oats

2 cups whole wheat flour

5 teaspoons kosher salt, divided

1 teaspoon ground black pepper

2-3 cups flour

2 tablespoons olive oil

1/4 cup mixed seeds, such as poppy, sesame, fennel, or caraway

Place the bulgur and 2 cups of water in a medium saucepan.  Bring the mixture to a boil over medium-high heat.  Reduce the heat and simmer until all of the water has been absorbed, about 20 minutes.  Set the bulgur aside and let it cool.

In the bowl of an electric mixer fitter with the dough hook, combine the yeast, milk, and maple syrup.  Set the mixture aside until foamy, about 10 minutes.  Add the eggs, oats, whole wheat flour, pepper, 2 teaspoons salt, and cooled bulgur to the milk mixture on low speed.  Slowly add the regular flour to the mixture until you have a soft, slightly sticky dough.  Mix the dough on medium-low speed until it springs back when pressed with a finger, 2-3 minutes.  Place the dough in a lightly oiled bowl, turning to coat; cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Line 2 baking sheets with parchment paper.  Divide the dough into 24 equally-sized pieces and roll each piece into a ball.  Place the balls of dough on the baking sheets, spacing 2 inches apart.  Brush the tops of the rolls with the olive oil, cover with plastic wrap, and let rise until doubled in size, 20-25 minutes.

Preheat the oven to 375F degrees.  Sprinkle the tops of the rolls with the mixed seeds and remaining tablespoon of kosher salt.  Bake the rolls until they are dark golden brown, 20-25 minutes.  Transfer the rolls to a wire rack to cool.  Serve warm or room temperature. 

Chickpea and Caramelized Butternut Squash Salad with Goat Cheese

Pancakes, cookies, and cannoli--oh my!  I have really been on a caloric blogging kick lately, haven't I?  It's just that sweets and treats are so darn fun to make, not to mention that fact that they photograph beautifully.  Well for today's post, in honor of those of you who have courageously given up sugar for Lent, I am offering up a something nutritious, light, and healthy.  I can't make any promises about my next post though.

Despite what my dessert-heavy blog archives might lead one to believe, I have always maintained a very healthy diet.  I also try to work out every day.  Lately I have noticed that my workouts have not been as effective as they used to be.  Being a creature of habit, the problem is that I tend to do the very same treadmill workout every single day.  Consequently, my muscles have gotten used to this lack of variety, and they have become bored.

So this morning I decided to shake up my exercise routine by attending a class that my friend teaches called "Body Pump."  (should be called "Body Torture." ) This class is designed to work all of your core muscle groups by doing a series of movements while holding either lightly weighted bars or weights.  You work on one muscle group per song, and you do the movements over and over again for the entire song.  We're talking 100 squats, 80 lunges, 75 curls......you get the picture.  Sheesh!  Some of those songs just seemed to go on and on and on.  I mean how many times do we really need to hear the chorus?  Oh, and those "lightly weighted" bars that I previously referred to?  I felt like I was lifting a small car by the end of the songs.  I. Am. Sore.  And I will likely be even more sore tomorrow.  But it's a good sore, and you can bet my Body Pumped booty that I am going to go back for more.  I highly recommend it for anyone who is up for an, um, adventure.  The classes are taught at gyms nationwide.

Feeling extra-healthy and energetic post-workout, I was inspired to create something on the lighter side for lunch.  As cliched as it may sound, I really did put this together from ingredients that I found after rummaging around my fridge and pantry.  Roasting vegetable is my favorite method of preparation because it helps to bring out their natural sweetness.  From the butternut squash to the chickpeas to the peppers, this salad is rich in Superfoods, and it makes for a filling dish.  The goat cheese adds a creamy-tangy aspect, and the sweet and spicy dressing brings it all together beautifully.  Here are a few extra tips for making this cheery colorful chickpea salad:

• Instead of using butternut squash, you can use peeled cubed sweet potatoes, golden beets, or acorn squash.  The sweet potatoes might require a bit more roasting time.
• The chickpeas cans be replaced by black-eyed peas or your preferred type of bean.  You could also do a combination of a few different beans.
• The easiest way to peel a butternut squash is with a carrot peeler.  Paring knives tend to cut away too much of the vegetable's flesh.  Cut off a bit of the end of the squash so that you can stand it up as you peel.
• This salad is best eaten within a few hours of preparation, but it will keep in the refrigerator, tightly covered, for 2 days.  Enjoy the salad chilled or at room temperature. 

Chickpea Salad with Caramelized Butternut Squash and Goat Cheese

For the Spicy Maple Vinaigrette

1/3 cup cider vinegar

3 tablespoons pure maple syrup

Zest and juice of one orange

1 teaspoon crushed red pepper flakes

Salt and pepper

1/2 cup extra-virgin olive oil

For the Salad

1 butternut squash, peeled, seeded, and cubed

2 tablespoons olive oil

Salt and pepper

2 cups drained and rinsed canned chickpeas

1 large red bell pepper, cored, seeded, and diced

1 jalapeno pepper, cored, seeded, and diced

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup soft goat cheese, crumbled

Prepare the vinaigrette: In a medium bowl, whisk together the vinegar, maple syrup, orange zest and juice, and red pepper flakes.  Season the mixture with salt and pepper.  Add the olive oil in a slow, steady stream, whisking constantly until well incorporated.

Preheat the oven to 400F degrees.  Line a baking sheet with foil or parchment.  Toss the cubed squash with the olive oil and scatter on the baking sheet.  Season with salt and pepper.  Roast the cubes for 25-30 minutes, until the squash is lightly caramelized and tender, stirring the squash periodically so that the cubes brown evenly.

Carefully scrape the warm squash into a large mixing bowl.  Add the chickpeas, bell pepper, jalapeno pepper, thyme, and parsley.  Toss the mixture with 1/2 cup of the vinaigrette and season with salt and pepper.  Sprinkle the salad with the crumbled goat cheese and serve!

Whole Wheat Blueberry-Banana Muffins

"The average person's need for sleep is approximately five more minutes"

                                -Anonymous

Dogs are definitely creatures of habit.  Case in point: During the work week, Eric and I usually rise around 5:15.  I head downstairs to make coffee (I am one of those people who cannot start my day without a really strong cuppa Joe), while Eric gets showered, dressed, etc.  Before Eric leaves for work, the dogs know that they get a walk, albeit a short one, but I'm fairly certain that to them a walk is a walk.  I'd walk them, but the two dogs put together weigh more than I do, and there is a strong chance that my shoulder would be dislocated in the process. 

This walk is pretty much the highpoint of Cameron and Fenway's day, after which they tend to fall asleep in various positions and locations around the house, only rising when I take a work break to fix some lunch (there's always a good chance that mommy will toss them a treat after all.)  When the weekend rolls around and Eric and I unrealistically hope for a few extra minutes of sleep, it becomes very clear just how important these morning walks are.  It also becomes clear that dogs cannot tell the difference between weekdays and weekends.  

The routine usually starts with a wet nose or breathing up against my face, which causes me to open my eyes (bad move.)  Once the eyes are open, Cameron, the older and wiser of the two, starts doing everything in her power to make it impossible for us to sleep any longer.  This ranges from brawling with Fenway, usually on top of the bed, to actually grabbing the sheets in her mouth and pulling them away from us--yes, she's talented.   All that is going through her mind is "time for a walk, time for a walk, time for a walk!"  Believe me, the dogs could care less about allowing us to get our 8 hours.

This recurring shortage of sleep has caused Eric and I to start hitting the snooze button several times on weekday mornings, something that I never used to do.  As a result, Eric is usually in a big hurry to get out the door on time.  I have been on this "it's important to eat something for breakfast" kick lately, after reading several reports about men skipping breakfast correlating to a higher risk for heart attacks.   I've always been a breakfast eater, but Eric eats it maybe twice a week, so I've been trying to hand him something that he can eat on-the-go or at the office each morning.  These healthy muffins should fit the bill.  They are full of nutritious ingredients: bananas, blueberries, oats, and whole wheat flour, and they are lightly sweet with maple syrup.  Providing that they don't get smushed in his brief case and forgotten about, these muffins should help to get his metabolism going, and they're darn good too.  Here are my extra tips for making these wholesome moist muffins:

• When a recipe calls for mashed bananas, such as this one, I like to puree the bananas in the work bowl of a food processor.  For me, this always achieves that smoothest results, incorporating the banana flavor throughout the batter.
• You may use frozen blueberries for this recipe; however, be extra gentle when folding them into the batter, as you don't want to end up with blue muffins.
• If you do not have any maple syrup on hand, feel free to replace the syrup with honey.  Do NOT replace it with imitation maple syrup!
• These muffins are quite dense, and the batter will not rise much, so be sure to fill the muffin tins at least 3/4 full.
• Baked muffins can be stored at room temperature, covered, for up to 3 days.  Muffins can also be sealed in a bag and frozen for up to 2 weeks.  The batter can be prepared 1 day in advance, covered, and refrigerated.  Fold in the blueberries just prior to baking. 

Whole Wheat Blueberry-Banana Muffins

Makes about 1 dozen muffins

Ingredients:

1 1/4 cups whole wheat flour

3/4 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup pure maple syrup

1/2 cup safflower oil

3 medium ripe bananas, mashed

2 teaspoons vanilla extract

1 cup fresh blueberries

1/2 cup sliced almonds (optional)

Preheat the oven to 350F degrees.  Line 12 muffin cups with paper liners or spray them with non-stick baking spray.

In a large bowl, whisk together the whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt.  In a medium bowl, whisk together the maple syrup, oil, bananas, and vanilla.  Add the wet ingredients to the dry ingredients, mixing until the ingredients are just combined.  Gently fold the blueberries and almonds (if using) into the batter.

Divide the batter among the muffin tins, filling about 3/4 full.  Bake the muffins for 25-30 minutes, until a toothpick inserted into the center emerges clean.  Let the muffins cool on a wire rack and serve.

Ultimate Recipe Showdown (oh, and yummy Carrot Muffins!)

I have been a fan of The Food Network for as long as I can remember.  I recall first learning about the now ubiquitous chipotles (a.k.a spicy raisins) from Hot Off the Grill with Bobby Flay!  Sara Moulton taught me how to properly dice an onion, and watching shows like Food Finds and Sweet Dreams (oh, how I miss Gale Gand!) made my time on the treadmill fly by in a flash.  The Food Network is usually on when I am working in the kitchen, and I think that I even heard Eric say "E-V-O-O" the other night.  You get the idea.

I have mentioned a few times in the past that I started entering recipe contests a little over a year ago for fun.  I had seen a few of the challenges that were aired on The Food Network, but I had no idea how many of these contests and cook-offs actually exist.  There is even a website, Cooking Contest Central, solely dedicated to recipe and food-related competitions.  After my first win, for which I just casually entered a few recipes with no expectations, I was hooked.  I had been bitten by the "contesting" bug, and there was no turning back. 

Last spring, The Food Network starting calling for entries for Ultimate Recipe Showdown 2, a televised cook-off during which contestants would compete against each other by preparing their original recipes in various categories.  I had watched the first season of URS, which I had learned about too late to enter (darn!), so I didn't need to think twice about submitting some recipes for season number two.  Some ended up being many. Dozens.  I really wanted to be chosen for this competition.  I really wanted to compete on The Food Network.

Well, long story short, the recipe Gods must have been looking down on me as I toiled away in the kitchen.  During the summer, I received notification that I had been chosen as one of four contestants to compete in the Ultimate Recipe Showdown: Cakes competition (insert excited scream here)!  Food Network would fly Eric and I to New York in September, and I would be competing at the Food Network studios (insert second scream!)

For me, visiting the Food Network studios was like going to Disneyland.  I practically skipped through the halls.  I was able to spend some time in the test kitchens, and I even saw a few familiar faces while I was there.  I truly, truly, didn't want to leave (but I thought that clinging to the door probably wouldn't be the best way for them to remember me.) 

Although I can't really reveal very much about my experience with the actual competition, I will say that I had a wonderful time, and I made some fantastic new friends.  I also have a whole new appreciation for the amount of work that goes into producing a show like this.  Guy Fieri, of Diners, Drive-Ins, and Dives fame, was the host, and I found him to be so down-to-earth and friendly, not to mention charismatic and lightning-quick with his come-backs.  I plan to try out next year too.  Boy, would I love to go back (even if they just let me hang around The Food Network for a few days....)

The episode that I appear in airs one week from today, January 18th, at 9 p.m.  Here is a small promotion video that the Food Network put on their site. Tonight, I believe that the Burgers episode is airing, and last week, they showed Comfort Foods, during which my friend Michaela prepared the most fantastic looking fritters.  After my episode, they will air Hot and Spicy, Desserts, and Hometown Favorites.  The winners get a nice check, and their recipe will appear on the T.G.I. Fridays menu nationwide for a limited time.  Not a bad gig, huh?     

So, I didn't want to just go on and on about myself without at least providing you with a recipe at the end of this post.  This is another "preparing for my parents" creation, as they both enjoy homemade muffins.  I've made many variations of carrot cake and carrot muffins over the years, but they have always been other peoples' recipes.  A recipe of my own was long overdue.  The one that I finally came up with draws from my favorite aspects of the other recipes, but I tried to make my version a bit healthier by incorporating whole wheat flour and by replacing some of the oil with grated apples.  These muffins are not overly sweet, and they have a nice, almost chewy texture from the inclusion of coconut and golden raisins.  Pecans add a toasty crunch.  Here are a few extra tips for making these slightly sweet and healthy treats:

• Grating carrots and apples on a box grater can be a bit of a chore.  If you have a food processor with a grating disk, use it.  This is a major time saver, and you can grate both the carrots and the apple in one batch.
• When I add apples to a muffin or bread recipe, I tend to keep the peel on, but feel free to peel the apples before grating them.
• Depending on how sweet you like your muffins, you can use sweetened or unsweetened flake coconut.  I found that the addition of the apples, carrots, and sugar makes the muffins sweet enough, so I opted for the unsweetened coconut.
• This recipe makes quite a few muffins.  Seal some in sip-top bags and freeze them for up to two weeks.  Take one out in the morning (or the night before) to defrost for an easy and portable breakfast.
• I like to use safflower oil in my recipes because it has a neutral flavor, but you can certainly use canola, sunflower, or vegetable oil instead.

Carrot, Apple, and Pecan Muffins

Makes about 24

Ingredients:

1 1/2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2/3 cup light brown sugar, packed

2/3 cup sugar

4 large eggs

1 cup safflower oil

2 teaspoons vanilla extract

3/4 pound carrots, peeled and finely grated

1 large apple (about 8 ounces), cored and grated

1/2 cup flake coconut

1/2 cup golden raisins

3/4 cup chopped pecans, lightly toasted

Preheat the oven to 375F degrees.  Line 24 muffin cups with paper liners.  In a large bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars with the eggs at medium speed until well combined, 2-3 minutes.  Mix in the safflower oil and the vanilla. 

Stir the carrots, apples, coconut, and raisins into the wet ingredients until thoroughly incorporated.  Stir in the pecans.  Add the dry ingredients to the wet ingredients, mixing until just combined. 

Spoon the batter into the muffin cups, filling them almost to the top.  Bake the muffins for 18 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins for 5 minutes in the pans and then transfer to a wire rack to cool completely (or serve them warm!)

Lovely Meyer Lemon Tuiles

The people in my household (translation: Eric and I) are really fond of a vast variety of food.  That pretty much goes without saying.  When it comes to food preferences, however, the two of have distinctly different profiles.  I like my steak cooked medium-rare, while I cringe when he orders his medium well.  He likes a salad topped with blue cheese, but I opt for vinaigrette.  Eric is to Cheerios as Julie is to Flax Plus.  Yes, I know that their marketers need to work on the name, but it's still my favorite cereal.

Another difference between our palates is that I need to have at least a little something sweet after dinner, or the meal is just not complete.  Ladies, I don't think that I'm alone here.  Eric's sweet tooth, on the other hand, only shows up on occasion.  During this time, he will buy a half-gallon of Breyer's Mint Chocolate Chip ice cream, eat one very large bowl, and then leave it in the freezer to grow ice crystals.  Six months later, when he asks "Hey, where did that ice cream that I put in the freezer go?", he always seems surprised that I had to throw it out.

Now, when I say that I need a "little something sweet" after dinner, I mean just that--something little.  I've never been one to order dessert at a restaurant, because I'll only take one bite and the rest would go to waste.  Isn't it fantastic when you are at a restaurant and don't order dessert, but they still bring you a plate of small pastries or petit fours along with the check?  That trend must have been invented like a woman who, like myself, just wanted a little something sweet.

Sometimes, if you order coffee or tea after dinner, it will arrive with a delicate rolled cookie, or tuile, on the side of the plate.  You can either dip it into your frothy cappuccino or eat it on its own.  Either way, it is the perfect way to satisfy a sweet craving and end a meal.  This version was inspired by the (still) huge collection of Meyer lemons that my tree produced this year.  I cannot go through them quickly enough.  So, if any of you live near me and need some lemons.....  They are very easy to make, but they seem quite fancy.  Serve them with sorbet for a more complete dessert!  Here are my extra tips for making these light and citrusy cookies:

• The finished tuiles will keep, layered between waxed or parchment paper and covered, for 4 days.
• If you don't have Meyer lemons, then by all means use regular lemons.  You can also use a combination of lemons and oranges as well as lemon zest and orange zest.
• The cookie batter can be refrigerated for up to one week.  You can make the cookies on an as-needed basis throughout the week, so that they are always fresh!
• I find that the easiest way to form the circles of batter on the parchment paper is to trace 3-inch circles on one side of the paper with dark ink.  Flip the paper over prior to spreading the batter so that you can still see the outline, but the ink will not get onto the cookies.
• If you don't want to roll the tuiles into tubes, an alternative is to drape the pliable cookies over a rolling pin or a wine bottle, creating curved shapes. 

Lovely Meyer Lemon Tuiles

Makes about 26

Ingredients:

1/2 cup sugar

1/3 cup flour

1/8 teaspoon salt

1/4 cup fresh Meyer lemon juice

4 tablespoons unsalted butter, melted

2 teaspoons finely grated Meyer lemon zest

In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar, flour, and salt on low speed.  Add the lemon juice, and beat until combined.  Slowly pour in the butter and increase the speed to medium.  Add the lemon zest, and beat until well combined.  Transfer the batter to a container, cover, and refrigerate for 6 hours or overnight.

Preheat the oven to 350F degrees.  Spoon 1 generous teaspoon of the batter onto a parchment-lined baking sheet for each cookie, spacing the mounds at least 2 inches apart.  Using a small offset spatula or butter knife, spread the mounds into 3-inch circles.

Bake the cookies until they are evenly light golden, 9-11 minutes.  Let the cookies cool on the baking sheet for 1 minute and then, working quickly, flip the cookies over so that their smooth sides are facing up.  Roll each cookie around the handle of a wooden spoon and let stand until hardened.  If the cookies become to difficult to roll, return them to the oven until they are flexible.  Repeat the process with the remaining batter.

Thai Coconut Chicken Soup

I can't believe that 2008 is already coming to a close.  Ah, it seems like it was only yesterday that I was paying $4.52 for a gallon of gas.  Come to think of it, 2009 can't arrive soon enough!

For a change, I actually have plans for ringing in the New Year.  That's right.  I am venturing outside of the house and heading close to the Las Vegas Strip for dinner with a few friends (I'm not crazy enough to go directly on the Strip with 100,000 friends.) 

For as long as I can remember, New Year's Eve has been spent quietly at home.  I know, boring.  Eric often had to work, so I busied myself with projects, organizing, and watching a marathon of whatever show I was into that year.  Last year, I spent the evening submitting last minute entries into recipe contests that I had put off, two of which ended up winning me a trip to the Super Bowl and a trip to Napa.  Not exactly a waste of an evening, was it? 

I am almost always in bed by midnight, listening to the distant fireworks as I drift off to sleep.  I'll probably still be in bed by midnight tonight, even if I am going out.  Kind of dispels the notion that everyone in Las Vegas lives a crazy and wild lifestyle, doesn't it?

I really don't feel like I am missing out if I don't join the masses at midnight and then spend 2 hours fighting traffic to drive 8 miles home.  Go figure.  What I enjoy is getting up hangover-free on New Year's day and feeling like I have a fresh start to the next 365 days.  I get some things crossed off my to-do list, clean, and prepare a few healthy recipes that will feed us over the next few days.  This is one that I made today, which will serve as a delicious lunch tomorrow.

Thai food is really a cuisine that hits most of your senses (you really don't hear anything, which is why I say "most.")  The colors are vibrant and plentiful, the aromas are enticing, there are many different textures, and the taste, well, just try this soup.  This is a wonderfully easy soup to make if you want to start the New Year off on a healthy note.  Broth-based soups are nice and filling, and this one incorporates a bit of low-fat coconut milk, which adds a creamy texture.  The flavor is spicy, tangy, sweet, and salty, and there are plenty of veggies and lean protein as ingredients.  Besides, how often do you get to whip out that wok from the back of your cabinets and cook with it?  Here are my extra tips for preparing this healthy soup for the New Year:

• This soup is a great way to use up leftover roasted chicken or even turkey.  Instead of sauteing the chicken pieces with the shallots, simply add about 2 1/2 cups of shredded roasted chicken along with the coconut milk.
• If you cannot find a package that specifically says "pad Thai noodles," then just find some wide ride stick noodles in the Asian foods section of your grocery store.  You can also use glass noodles or soba noodles for this soup.
• This recipe reheats very well.  Keep it refrigerated, tightly covered, for up to three days.
• Instead of using sugar snap peas, you can use 8 ounces of trimmed snow pea pods.  I prefer sugar snaps for their added sweetness and texture.
• Warning: Asian fish sauce has a very pungent smell to it.  This does not translate to the recipe, and it really adds a nice distinct Thai flavor to dishes.  Keep the bottle refrigerated after opening.

Thai Coconut Chicken Soup

Serves 6-8

Ingredients:

3 cups fresh baby spinach

8 ounces sugar snap peas, trimmed and halved crosswise

6 ounces pad Thai noodles

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

2 large shallots, thinly sliced

2 teaspoons red curry paste

1 teaspoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/4 teaspoon crushed red pepper

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 (13.5 ounce) can light coconut milk

1/2 cup chopped scallions

2 tablespoons brown sugar

2 tablespoons fish sauce

1/2 cup chopped cilantro

Salt and pepper to taste

Lime wedges for serving (optional)

Bring 4 cups of water to a boil in a large saucepan.  Add the spinach and sugar snap peas to the saucepan and cook for 1 minute.  Drain the vegetables.  Cook the pad Thai noodles according to the package directions; drain and set aside. 

Heat the oil in a large deep skillet or wok.  Add the chicken and saute for 1 minute.  Add the shallots, curry paste, curry powder, turmeric, coriander, red pepper flakes, and garlic to the pan and saute for 1 minute more.  Add the chicken broth to the pan and bring the mixture to a boil.  Add the coconut milk to the pan; reduce the heat, and simmer for 5 minutes. 

Add the scallions, brown sugar, and fish sauce to the pan; simmer for 2 minutes.  Add the reserved spinach, sugar snap peas, and noodles to the pan and simmer to warm through.  Stir in the cilantro.  Serve the soup hot with lime wedges (optional.)

Healthy Sweet Potato and Apple Souffles

As I mentioned in the above post, I had originally intended to post this recipe prior to the Christmas holiday, as a lighter, healthier option for either a dessert or a side.  However, my vacation until the 23rd followed by Christmas preparations on the 24th followed by Christmas morning activities followed by me bawling like a baby during the movie Marley and Me on Christmas afternoon(if you love dogs like I do, then proceed with caution to this movie) prevented me from posting until today.

For me, and I am certain that I am not alone, the constant influx of sweets, breads, and typically heavy holiday fare can get to be just a bit too much.  Our bodies need a break and, even if you are entertaining, your guests might appreciate being served a dessert that allows their metabolisms to come up for air for the evening.  Souffles are one of those desserts that can appear to be decadent while really being quite light.  By choosing a healthier and naturally sweet flavor, such as sweet potatoes and apples in this case, and by replacing most of the separated eggs with just egg whites, you eliminate a good deal of the extra fat, excess sugar, and calories.  Souffles are much easier to prepare than their reputation allows one to believe--but you don't need to tell your guests this.  Go ahead and let them be impressed.  This could also make a nice side dish for roasted turkey or pork.  Here are my extra tips for these naturally sweet light and healthy treats:

• As an alternative to roasting the sweet potatoes in pieces, you can roast the sweet potatoes whole (for about 1 hour at 400F degrees) until they are very tender to the touch.  Let the potatoes cool, peel them, and add the filling to the food processor.  Prick the potatoes a few times with a fork prior to roasting and place them on a foil-lined baking sheet to prevent dripping.
• The souffles are best served immediately after baking.  They tend to deflate fairly quickly.
• Other varieties for apples, such as Gala or Fuji, can be used instead of the Granny Smith.
• When adding the egg white mixture to the sweet potato mixture, be sure to fold it in gently.  Overmixing will prevent the souffles from rising properly.
• The brown sugar can be replaced with pure maple syrup or honey to achieve a slightly different flavor. 

Sweet Potato and Apple Souffles

Serves 6

Ingredients:

2 medium sweet potatoes (about 12 ounces), peeled and cut into 2-inch pieces

1 large Granny Smith apple, peeled and cut into 2-inch pieces

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

1 tablespoon light brown sugar, packed

1 large egg yolk

2 tablespoons flour

4 large egg whites

2 tablespoons sugar

Confectioners' sugar, for dusting

Preheat the oven to 400F degrees.   Line a baking sheet with foil or parchment paper.  Place the sweet potatoes on the sheet and cover with foil.  Bake for 20 minutes.  Add the apple to the baking sheet, cover, and bake until tender, about 20 minutes more.  Remove the baking sheet from the oven, uncover, and let cool for about 15 minutes.  Leave the oven on.

Transfer the sweet potatoes and apples to the work bowl of a food processor.  Add the cinnamon, allspice, salt, and brown sugar.  Puree the mixture, adding a few tablespoons of water if necessary to achieve a smooth consistency.  Transfer the mixture to a medium bowl.  Stir in the egg yolk and flour, and set aside.

Place the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until soft peaks form.  Gradually add the 2 tablespoons sugar, beating until stiff, glossy peaks form. 

Whisk 1/3 of the egg white mixture into the sweet potato mixture. Using a rubber spatula, gently fold in the remaining egg white mixture. 

Divide among six 6-8 ounce ramekins.  Place on a rimmed baking sheet.  Bake until puffed and cooked through, 12-14 minutes.  Sprinkle with confectioners' sugar and serve immediately. 

Fennel and Chicken Sausage Soup with Gruyere Croutons

It snowed in Las Vegas!  I'm talking real, actual flakes from the sky.  We usually are subjected, in true Vegas form, to the fake stuff, generated to create holiday scapes that often end up looking like they have been coated with Tide. 

This was by no means a blizzard.  The total accumulation might have been enough to build one very small snowman, that is if it had actually stuck around long enough.  Recent temperatures in the 70s ensured that the ground was much too warm to maintain that thin white coat.

Having grown up on the east coast, I always find the locals' reactions to rarities such as rain or snow to be quite humorous.  The radio and TV stations are abuzz with accident reports, as it seems that everyone has suddenly forgotten how to drive.  People start snapping photos of their backyard winter wonderlands and emailing them to all of their friends and relatives (see exhibit A, below from my husband's co-worker.)  Children begin to wonder what exactly constitutes a snow day.  And the grocery stores sell out of things like hot cocoa.

Despite the fact that the snowfall is already a distant memory, its brief visit was still enough to inspire me to turn on the "all Christmas carols, all the time" radio station and whip up some hearty, healthy, and comforting batches of soup in the kitchen.  The first one that I made was a very filling, but surprisingly healthy smooth fennel and chicken sausage combination.  Fennel has been a common ingredient in my kitchen this year.  While I don't necessarily care for its licorice-like taste when it is raw, I adore it roasted, sauteed, and caramelized.  The addition of healthy sausage and a crouton that has been topped with a bit of melted cheese really makes this soup a meal.  Here are some extra tips for making this hearty but healthy soup (see soup #2 next post):

• So that they don't go to waste, I like to save the fennel fronds (the wispy green ends) for seasoning things like roasted vegetables, frittatas, pilafs, etc.  You can also add some to the finished bowls of soup for garnish.  Store them in the refrigerator in zip-top bags.
• This soup can be refrigerated for up to 4 days in an air-tight container.
• I found great sundried-tomato and basil chicken sausage links at Trader Joe's, but if you cannot find chicken sausage, use turkey sausage instead.  You can also use regular sausage, but of course then the soup won't be as light!
• Instead of using Gruyere, which has a nutty flavor, for the croutons, try using smoked Gouda, Fontina, or goat cheese.

Fennel and Chicken Sausage Soup with Gruyere Croutons

Serves 6

Ingredients:

2 tablespoons extra-virgin olive oil

3/4 pound herbed chicken sausage links

1 medium yellow onion, thinly sliced

3 fennel bulbs, halved, cored, and thinly sliced

3 sprigs fresh thyme

6 cups chicken stock

1 medium zucchini, thinly sliced

Salt and pepper to taste

3/4 inch thick baguette slices

6 ounces Gruyere cheese, finely shredded

In a large saucepan, heat the olive oil.  Add the sausage links and cook them over medium heat until they are golden brown and just cooked through.  Transfer the sausage to a plate and set aside.

In the same saucepan, cook the onion over medium heat until softened, 4-5 minutes.  Add the fennel and thyme and cook, stirring occasionally, until softened, about 5 minutes.  Add the stock and simmer over medium-low heat until the fennel is very tender, about 45 minutes.  Add the zucchini, cover, and simmer over medium heat until barely tender, about 3 minutes.  Discard the thyme sprigs.

Using an immersion blender, or working in two batches in a standard blender, puree the soup until smooth.  Return the soup to the saucepan (if using a standard blender.)  Thinly slice the sausage and add it to the soup.  Season with salt and pepper.

Preheat the oven to 500F degrees.  Arrange the baguette slices on a baking sheet and top them with half of the cheese.  Bake until the cheese melts.  Ladle the soup into bowls and top with the toasts.  Sprinkle the remaining cheese on the soup and serve.