Thanksgiving

I've got a lot to be thankful for this year and I think right now the top of the list is having my parents here. It's been a whirlwind but it's been lots of fun.

Wednesday Mom and Dad went out and did all the holiday food shopping while I was at work. It was really nice to not have to worry about getting all the right bits and pieces. Their trip out to various grocery stores also allowed them to explore the neighborhood a little bit.

Wednesday evening we went to the Capitals hockey game. This is the first time I have sat on the offensive side and it was quite the experience. A good choice because the Caps beat the Thrashers so we got to see a lot of the action in the crease. We also got to hear the taunting from the fans to the opposing team's goalie.

Thanksgiving was a day of sleeping in, eating and just enjoying the company of family. We did go for an hour and a half walk along the Potomac and watched a couple episodes of Band of Brothers. As a special treat we have Olive, Melissa's cat, staying with us. So she was also able to provide a little bit of entertainment during the day. Olive has decided that she runs the house and likes to take over your chair as soon as you get up. She also likes to pat you with her paw so that you will pet her. It's quite funny actually.


Yesterday we drove out to Annapolis for the day. Despite being a little chilly we enjoyed a tour of the naval base and wandered through the town looking at the shops and admiring the boats down by the docks. It was nice to be somewhere quite and new.

Today we haven't really been up to much yet. We slept in and had crepes for breakfast and now we are getting ready to go out and explore. It's a nice sunny day with blue skies, although I bet it will still be a bit chilly.

Is it Thanksgiving Yet?

I really wish I didn't have to be at work. It would be so much more fun to sleep in and explore the city with my parents. Or just to sleep in and do nothing all day. Yesterday Mom borrowed the car for the day and set out to explore the neighborhood. Little did she know that there are quite a few roads with the same name and unfortunately she got a little turned around. Luckily she ended up at the airport, which is near my house and has signs which point you in the right direction. Funny enough this means that my car has been to the airport everyday since last Friday. Tonight we'll be picking Dad up but hopefully that will be the last trip to the airport before they leave on Monday.

Last night Mom and I went to M's hockey game. It was a good opportunity to try to explain the rules of hockey. The players in his league are a little slower then the NHL guys so you can actually see what's going on. This of course is all in preparation for the Capitals game we are going to tomorrow night.

Tonight Mom will get to experience the nutrition class that I teach at the boys and girls club. It's a little less organized then the other class I teach on Saturday mornings, which she has also observed. It will be really interesting to hear her feedback and see what she thinks of it all. Plus, it will be nice to have company and hear about her day on our drive out there.

Oops

Seven measly posts from being done and I forgot. I just forgot. Oops! NaBloPoMo you beat me this year, but there will always be next year.

Day One and Two

They're here!!!

Mom and Dad arrived yesterday evening and it's been non-stop. I picked them up from the airport and after a quick stop at the apartment to get gussied up, we headed out to dinner at Old Ebbitt Grill. Steps from the White House this restaurant is a well known landmark in Washington DC and it definitely lived up to the hype. Dad and I enjoyed the parmesan crusted trout while Mom had the crab cakes, all were delicious! After dinner we headed up to Dupont Circle for drinks with one of my good friends. Before we knew it, it was 11pm and time to head home and to bed.

This morning mom was the first one up and was quick to make sure that the rest of the apartment was awake. Lucky for Dad he was able to sleep in while we monopolized the shower. After providing him with a cup of tea in bed we were able to coax him to get up and get ready for the day.

First stop Eastern Market, a historic public fresh food and flea market. Despite the cold we were able to enjoy the warmth of the sunshine as we perused the various offerings at the flea market and then sat down for a lovely french meal at Montmartre. Fueled up and ready to go we decided to tackle the newly re-opened American History Museum. We saw the original star spangled banner, Julia Child's kitchen, the history of science and technology and the history of transportation which included everything from the railroad through Watsonville and Santa Cruz to the modern day automobile. The highlight was all the reenactors that were there. We met George Washington, Amelia Earhart, Dorothy from the Wizard of Oz, R2D2, and some colonialists. It was pretty awesome.

After dropping Dad off at the airport, the rest of the afternoon was spent just Mom and I. We were supposed to go to a potluck/photo critique but unfortunately it was cancelled. So instead we decided to cook ourselves a lovely dinner at home and relax and watch some of the American Music Awards. I can't believe what a busy day today was and I really wish I could continue exploring Washington DC instead of going to work tomorrow. But alas, Mom will have to explore all on her own.

Apple Cranberry Currant Crumble Pie

Starting today I am going to post the recipes that I will be using for Thanksgiving this year. I am hosting my parents this year at my apartment in Virginia and I couldn't be more excited. I first came across this recipe on Simply Recipes and then my mother found it in her copy of Sunset Living in the West. We have made crumbles in our house since before I can remember so this seems like the perfect crowd pleaser. If of course we remove the cinnamon and nutmeg, as in the recipe below.

Ingredients

• 1/4 cup brandy
• 1/4 cup currants
• 1 1/2 cups fresh or thawed frozen cranberries
• 1 cup granulated sugar
• 6 tbsp plus 1 cup all purpose flour
• 1 tbsp finely shredded orange zest
• 1/4 tsp salt
• 6 cups peeled and slice Granny Smith apples
• 10-inch Pie Pastry
• 2/3 cup packed brown sugar
• 1/2 cup butter, cut into chunks

In a small bowl, combine brandy and currants. Let stand until currants are plump.

Preheat oven to 375F. In a large bowl mix sugar, 6tbsp flour, orange zest, and salt. With a slotted spoon add currants to sugar mixture, add cranberries and apples and mix well. Pour filling into pie pastry and drizzle with leftover brandy.

In a second bowl mix 1 cup flour, brown sugar, and butter until mixture forms small lumps. Sprinkle topping over filling. Bake in oven until juices bubble; about one hour. Let pie cool about 2 hours, cut into wedges and serve.

Blender Pesto

Here's a quick and easy way to use up any extra basil leaves you might have hanging around the house.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup olive oil
• 2 cloves crushed garlic

Add all ingredients to blender and mix until smooth. Enjoy!

Chinese Jook

Soul friend sent me some recipes for Thanksgiving leftovers. She figured that since I was hosting my parents for the holidays I would probably have some yummy leftovers and be in need of some recipes. One of the recipes on her list was this one for Turkey Jook. Jook is Chinese rice porridge and it is absolutely delicious and something I forgot that I used to make when I lived in Monterey Park, CA (the Chinese suburb of Los Angeles). I can almost guarantee you that I will be making this after Thanksgiving.

Ingredients

• 1 cup long-grain white rice
• 6 scallions
• 1 turkey carcass with meat and skin, or one chicken breast cooked and shredded
• minced ginger
• 10 cups water

Simmer rice, 3 scallions, meat, ginger and water in a heavy soup pot covered over medium heat for approximately one hour or until soup has a creamy, porridge-like consistency. Serve with remaining scallions and ginger sprinkled on top. Enjoy!

Unexpected Visitor

After work this evening I headed out to the grocery store to finish my last minute errands before the parents get here. After walking into my apartment, locking the door and dropping my groceries off in the kitchen, I hear this noise at the front door.

Being the curious person that I am I walked to the door and looked through the peephole to see a man right in front of my door. He then proceeded to try to get his key in my front door. I say tried because he was so drunk that his key kept missing the lock hole and eventually he ended up dropping the key on the floor. At this point I decided I would yell through the door that this wasn't his house. Which worked, he walked away.

But he didn't go too far. Instead he sat on the stoop out front and drunkenly talked on his cell phone. Fine by me, as long as he wasn't trying to get in my apartment anymore. But no, after a few calls he stumbled back into the hallway and tried once again to get into my door. At this point I decided to call the police as he kept trying and trying to open the door. Eventually he walked out and supposedly an Alexandria Police officer was sent out to my neighborhood but regardless it was scary. I have never felt my heart beat so fast!

Good thing I have my parents coming into town tomorrow to protect me!

They're coming . . .

The parents will be here tomorrow, so what did I spend all morning doing? Yup, that's right it was cleaning day! The garbage has been taken out, that pile of stuff for Goodwill is now at Goodwill, the sheets and towels are clean, mirrors are sparkling and the carpet has those lines that show you it has just been vacuumed. I even dusted so the apartment smells lemony fresh, but I can't guarantee that will stick around until tomorrow.

Left on the to do list is the grocery shopping. How embarrassing would it be to have your parents visit and only have a six pack of beer and a jar of pasta sauce in the fridge. I mean, could you imagine that?!

Bread Machine - Raisin Bread

I'm supposed to be bringing homemade muffins to the staff thanksgiving breakfast. But instead I decided to let the bread machine do the work for me and I am going to be bringing raisin bread. It's a combination of too much work and not enough ingredients in the house. However with this recipe and bread machine I can get work done while my masterpiece cooks and still have something homemade and delicious to take to work tomorrow.

Ingredients

• 1 1/2 tsp dry yeast
• 2 cups plus 2 tbsp bread flour
• 1 tsp salt
• 1 tbsp sugar
• 1 1/2 tsp cinnamon
• 1 tbsp dry skim milk
• 1 tbsp sweet butter
• 1 cup less 1 tbsp warm water
• 1/2 cup of raisins

Follow bread machine instructions for order of ingredients. My machine says to put yeast in first then add all remaining dry ingredients. Then add water. Select medium and press start. When beep sounds add raisins. Wait until done, remove from bread machine, let cool and enjoy!

Sweet Pepper and Green Bean Risotto

Ingredients

• 3 1/2 cups cut green beans
• 2 quarts water
• 3 cans vegetable broth
• 2 cups water
• 2 tbsp olive oil
• 1 cup finely chopped onion
• 4 cups red bell pepper strips
• 3/4 tsp dried thyme
• 3 tsp minced garlic
• 2 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Cook beans in boiled water 4 minutes or until crisp-tender; drain. Rinse with cold water until cold, drain.

Combine broth and 2 cups water in a medium saucepan, bring to a simmer and keep warm over low heat.

Heat oil in a large dutch oven over medium-high heat. Add onion, saute 3 minutes. Add bell pepper, thyme, and garlic, saute 5 minutes. Add rice, cook 2 minutes, sitrring constantly. Reduce heat to medium.

Add wine, cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture, cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture 1/2 cup at a time sirring constantly until each portion of broth is absorbed before adding the next.

Stir in beans, cook 1 minute or until thoroughly heated. Remove from heat, stir in cheese, juice, salt, and black pepper. Serve immeadiately.

Lentil Spread

I was looking through my collection of recipes pulled from random magazines and came across this one. Apparently Rebekka from Libertyville, IL created this version of a lentil spread she experienced at her favorite fusion restaurant. Being a big fan of lentils I decided I would give it a whirl.

Ingredients

• 2 cups water
• 3/4 cup dried lentils
• 1 tbsp olive oil
• 2 tbsp finely chopped shallots
• 1 tbsp minced garlic
• 1/2 cup chopped peeled tomato
• 2 tbsp thinly sliced green onions
• 1 1/2 tbsp chopped fresh basil
• 1 tsp salt

Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.

Heat olive oil in a small skillet over medium heat. Add shallots and garlic, cook 2 minutes or until challots are tender, stirring occasionally.

Place lentils in a large bowl, mash to desired consistency, add shall mixture, tomato, onions, basil and salt; stir to combine. Cool to room temperature and serve with crusty italian bread.

Mulled Wine

One of my favorite holiday treats is mulled wine and last year I found the easiest and tastiest way to make it.

Ingredients

• 1 bottle of nonalcoholic Glog/mulled wine (easily found at Ikea or Cost Plus World Market)
• 1 bottle of red wine
• 1/4 vodka
• 1/4 grand marnier

Combine all ingredients in a large saucepan, adjust vodka/grand marnier to taste. Heat over medium low heat until warm. Serve and enjoy!

Bagels

Today I made bagels and they were fantastic! I never realized how easy it was to make bagels, the only hard part is waiting overnight while the dough rests in the refrigerator. I will definitely be making these over and over again, not like the naan that I made last week.

Bagel Making - Day 2

So yesterday I made the dough which means today is bagel day!

Instructions continued . . .

7. Remove the bagels from the refrigerator 90 minutes before you plan to bake them.

8. Thirty minutes before baking, heat oven to 500F. Fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil. When it comes to a boil, add the remaining teaspoon of salt and 1 teaspoon of baking soda, reduce the heat and simmer with the lid on.

9. Test the bagels by placing one in a bowl of cold water. If it sinks and doesn't float to the surface, return it to the sheet, wait 15 minutes and then test it again. When one bagel passes the float test, they are ready for the pot.

10. Gently lift each bagel and drop it into the simmering water. Add as many as will comfortably fit in the pot. After 1 minute, use a slotted spoon to flip each bagel over. Poach for an extra 30 seconds. Using the slotted spoon, remove each bagel and return it to the lined baking sheet. Continue until all the bagels have been poached. Generously sprinkle each bagel with a topping, except for cinnamon sugar (see note below).

11. Place the baking sheet in the oven and reduce the heat to 450 degrees. Bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions). Check the underside of the bagels. If they are getting too dark, place another sheet under the baking sheet (i.e., double-pan it). Bake until the bagels are golden brown, an additional 8 to 12 minutes. Remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.

Note: If using cinnamon sugar (1 part cinnamon to 5 parts granulated sugar), immediately brush the top of each hot bagel with melted butter and then generously sprinkle with the mixture so that it is coated. It will form a nice cinnamon crust as it cools.

Bagel Making - Day 1

I came across this recipe for bagels in the LA Times last week. The ingredients weren't very long and it seemed easy enough, so I thought I would give it a try. The only downside to bagel making is that you have to let the dough rest overnight in the refrigerator, making the process a two day process. Definitely not a recipe to throw together when you have a craving for homemade bagels but it is easily something you can assemble on Saturday to wow your Sunday brunch guests.

As we speak my dough is resting in the fridge, waiting until tomorrow . . . baking day!

Ingredients

• 3 1/2 cups unbleached bread flour
• 3 tsp salt, divided
• 3/4 tsp instant yeast
• 1 tbsp barley malt syrup (or honey or in my case I tried molasses)
• 1 cup plus 2 tbsp water
• 1 tsp baking soda
• Toppings as desired, poppy seeds, sesame seeds, coarse salt, dehydrated onions, cinnamon sugar.

1. In a large bowl mix the flour, 2 tsp salt, yeast, barley malt syrup/honey/molasses and 1 cup plus 2 tbsp water until the ingredients form a stiff, coarse ball of dough (about 3 minutes if mixing by hand). Let the dough rest 5 minutes.

2. On a lightly floured surface, knead the dough until stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes. If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.

3. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour.

4. Line a baking sheet with lightly greased parchment paper or a silicone baking mat. Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces. Roll each piece into a round dough ball.

5. Using your thumb pierce a hole through the middle of the dough ball. Stretch the dough until the hole is about 2 inches. Place the bagel on the prepared sheet pan. Repeat with the other pieces.

6. Lightly wipe bagels with oil, cover with plastic wrap and place in the refrigerator overnight.

Instructions continued tomorrow . . .

Morrocan-Spiced Bulgur and Chickpea Salad

Ingredients

• 3 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp black pepper
• 2 cups boiling water
• 1 1/3 cup uncooked bulgur
• 1/2 cup matchstick cut carrot
• 1/3 cup raisins
• 3 tbsp slivered almonds, toasted
• 2 tsp fresh chopped mint
• 1 can (15.5 oz) garbanzo beans, drained

In a large bowl combine boiling water and bulgur; let stand 20 minutes or until all liquid is absorbed. In a separate bowl combine first five ingredients (lime juice through pepper).

Add carrots and juice mixture to bulgur and toss well to coat. Cover and chill. Enjoy!

Tomato and Goat Cheese Tart

I've posted a recipe before for my Tomato Herb and Goat Cheese Tarts so when I came across this recipe I wasn't really sure whether it would be good enough to post. Yes it looked easy but would it be as tasty? I have to say that it was quite tasty and is a great alternative when people get sick of the other goat cheese and tomato tarts.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/4 cup Dijon Mustard (or if you are like me Trader Joe's Hot and Sweet Mustard)
• 10 large fresh basil leaves
• 20 Campari tomatoes, cut in half
• 1/2 cup goat cheese, crumbled
• extra virgin olive oil

Preheat oven to 400F. Place puff pastry on a baking sheet and perforate with a fork. Bake for 8-10 minutes or until light golden brown. Remove pastry from oven and let cool.

Brush mustard over entire surface of tart. Lay basil leaves on top and then cover with tomato halves. Crumble goat cheese over tomatoes. Season with pepper if desired and then drizzle with olive oil. Bake for another 8-10 minutes or until golden brown.

Deep Fried Candy Bars

I can't remember who I was talking to about this, but recently deep fried candy bars were part of a conversation about various fried foods found at fairs. We discussed deep friend Twinkies, deep fried onions, deep fried Oreos and deep fried artichokes. Then I remembered that I had a recipe that I had been meaning to try out.

Enter Nigella Lawson and her deep fried candy bars. The recipe is super easy and makes for quite a tasty treat. So go ahead and live a little.


Ingredients

• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup soda water
• 8 mini candy bars (milky way, mounds, etc)
• canola oil
• 1 can diced or slice pineapple in 100% juice

Heat oil in medium pan over medium high heat until hot but not smoking.

Combine flour, baking soda and salt (or alternately, use 1 cup of self-rising flour). Whisk in 3/4 cup of water; just enough to make batter that sticks to candy bars add more if needed. Deep fry in hot oil approximately 3 minutes.

Serve with pineapple and enjoy!

One-Pan Ratatouille

The other day as I was looking through my recipe binder I came across this recipe from the October 2004 issue of Sunset. As I glanced over the ingredients I realized that it basically uses all the ingredients that I use in my pasta sauce. Although the picture of this look a lot more delicious. So I thought I would give it a whirl, especially since they suggest serving over pasta, bread or polenta.

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 2 tsp minced garlic
• 2 cans diced tomatoes (14 1/2 ounce each)
• 8 ounces Asian eggplant, diced
• pepper and salt to taste
• 1 pound bell peppers (assorted colors), diced
• 8 ounces zucchini, diced
• 8 ounces yellow squash, diced
• 3/4 cup fresh chopped basil leaves

In a large frying pan, heat 1 1/2 tbsp oil over medium heat. Add onion and garlic and cook until onion is soft. Add tomatoes (with juice), eggplant and 1/2 cup water and bring to a simmer. Cover, reduce heat and simmer until eggplant is soft.

Add bell peppers, zucchini, and squash. Return to a simmer, cover and cook until squash is tender. Stir in basil and remaining 1 1/2 tbsp olive oil. Add salt and pepper to taste.

Serve over pasta, polenta or crusty artisan bread. Enjoy!

Quick and Easy Bean Dip

Saturday mornings I teach a nutrition class for families. We start with a 45 minute nutrition lesson, followed by 45 minutes of physical and ending with a cookign demonstration and sampling. This recipe is one of the recipes that we use during the program and I am always surprised by how well it goes over with the families and just how easy it is to throw together.

Ingredients

• 1 15oz can of low-sodim black beans
• 1 4 1/2oz can chopped green chiles
• 2 green onions, trimmed and finely chopped
• 1/4 cup chopped fresh cilantro
• Baked tortilla chips

Mix beans, chiles, green onions in a medium pan and heat over medium heat for 5 minutes or until warmed throughout. Sprinkle cilantro on top of bean mixture and serve with baked tortilla chips.

Naan

One of my favorite foods from the local Indian restaurant is Naan. It seemed as though it would be easy enough to make so I thought I would give it a try. It wasn't all that hard to throw together but in all honesty, I think it's quicker and easier to just buy it from the local restaurant.

Ingredients

• 2 cups flour
• 1 tsp yeast
• 1 tsp salt
• 1 tsp sugar
• pinch of baking soda
• 2 tbsp oil
• 2 1/2 tbsp yogurt
• 3/4 cup lukewarm water
• butter, melted

Place all ingredients except butter into bread machine. Set on manual to make dough. When done, remove dough from machine and allow to rise until doubled in size; about one hour.

Place pizza stone in oven and preheat to 500F. Separate dough into 6 or 8 balls. Roll out dough balls on a floured surface. Place on pizza stone and bake for about 2 minutes, flip and continue to bake until cooked.

Remove from oven, brush with melted butter and enjoy.

The Best Grilled Ham and Cheese Sandwich Ever

When I was visiting one of my friends she made me quite possibly the best grilled cheese sandwich I have ever had. In my family we always had grilled cheese sandwiches from our sandwich maker. Quick, easy and in my opinion, the best grilled cheese sandwich ever. Until I tried this one.

Ingredients

• sourdough bread
• Trader Joe's Hot and Spicy Mustard
• Cheese (English cheddar works really well
• Sliced Ham
• butter or margarine

Butter the outsides of two slices of sourdough bread. On the inside of the bread, spread hot and spicy mustard and cover with slices of cheese and ham. Heat frying pan or griddle over medium heat until warm. Place sandwich, butter side down on frying pan/griddle. Let sit two minutes, then flip. Cook two minutes more or until both sides are browned and cheese has melted. Enjoy.

Banana Bread

Don't throw away your brown bananas! Save them for this delicious banana bread.

Ingredients

• 1 1/4 cups sugar
• 1/2 cup butter or stick margarine, at room temperature
• 2 large eggs or four egg whites
• 3 mashed very ripe bananas
• 1/2 cup soy milk
• 1 tsp vanilla
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• chocolate chips or nuts if desired

Preheat oven to 350F and grease two loaf pans.

Mix sugar and butter in a large bowl. Stir in eggs until combined. Add bananas, milk and vanilla until smooth. Stir in flour, baking soda and salt until just moistened. Add nuts or chocolate chips if desired.

Divide batter between two pans. Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool 10 minutes on wire rack, remove loaves from pans and cool completely.

Wrap tightly and store at room temperature up to 4 days, in the fridge up to 10 days or slice and store frozen for easy to grab snack/breakfast.

Home Made Tortillas

I can't for the life of me remember where I found this tortilla recipe. I know it was on the Internet somewhere but it was one of those days when I really wanted to make something bready and had very few ingredients in the house. Being afraid of yeast knocked out the majority of bread products until I found this tortilla recipe. No yeast, four ingredients everyone usually has in the house and they are made so quickly, what more was there to think about? In fact the ingredient list has been on a post-it note on the inside of my cabinet ever since.

Ingredients

• 3 cups flour (I use regular all-purpose flour but I've heard Maseca makes better tortillas)
• 1 cup water
• 1/3 cup oil, I use canola but you could also use vegetable
• 1 tsp salt

In a medium sized bowl add flour, water, oil and salt. Mix until dough forms. Knead for a few minutes until dough is elastic. Place frying pan on stove and heat over medium heat. Separate dough into 18 small balls. Roll dough balls out until 1/4 inch thick. Place uncooked tortilla in frying pan and cook for 90 seconds. Flip tortilla. Cook for an additional 90 seconds or until both sides are white and have light brown spots on them. Place on plate and continue until all 18 small tortillas are cooked. Enjoy.


**As a person who usually cooks for one I like to make this recipe a little smaller. I use 1 cup flour, 1/3 cup water, eye-ball 1/3 of a 1/3 cup for the oil and add a pinch of salt. This makes approximately 6 small tortillas.

Pumpkin Soup with Chickpeas

This is one of my favorite fall recipes. Not only is it easy to throw together but it is so tasty. In Donna's version she roasts a fresh pumpkin and then purees it in the food processor with some of the stock. I prefer to save myself a little time and effort by using canned pumpkin puree. Either way, this is one delicious soup to enjoy on a cold fall evening.

Adapted from Donna Hay's Off The Shelf

Ingredients

• 1 can pumpkin puree
• 4-6 cups vegetable stock
• 1 tbsp oil
• 1 onion finely chopped
• 1 tsp cumin
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 14 oz can chickpeas drained and rinsed

Add oil, onions, and cumin to a medium pot and over medium heat cook until softened. Add mustard and honey, stir until combined. Add pumpkin puree and stock. Simmer over medium-low heat for 5 minutes. Stir in chickpeas. Enjoy!

Dissapointed and Confused

I no longer live in CA and honestly, today I am kinda glad.

I don't understand how 6.1 million people say they are voting for change and hope by voting for Barack Obama but only 4.7 million actually do by voting against Proposition 8. Leaving them defeated by the 5.1 million people who voted for Proposition 8 allowing it to pass and amending the California Constitution to ban gay marriage.

I just don't understand.



data from LA Times

Butternut Squash Soup

I can't exactly remember where I found this recipe but I do know that it included both butternut squash and acorn squash. Unfortunately I only had the butternut squash so I altered it slightly and made it butternut squash soup instead of winter squash soup. I also decided to use dried herbs instead of fresh ones and I ended up guessing on the amounts of each that I would need. But all in all I have to say this turned out to be one delicious soup. Tasting it reminded me how much I love fall and the beginning of soup season. It also reminded me that I am going to have to dust off my mom's leek and potato soup recipe. That one still remains my favorite soup of all time.

Ingredients

• 1/2 onion, chopped
• 1 tsp minced garlic
• 1/8 cup butter, unsalted
• 1 1/2 cans low sodium chicken broth
• 1 1/2 cups butternut squash
• 1/2 tsp thyme
• 1/2 tsp sage
• 3/4 tsp cumin
• 1/8 tsp ginger

Over medium heat, saute onions and garlic in butter until soft. Add chicken broth, squash, thyme, sage, cumin, and ginger. Allow to simmer over low heat for 20 minutes. Let soup cool. Puree in batches in food processor until smooth.

Serve with crusty bread.

Let's Vote!

This morning I had set my alarm to go off at 5:30 am so that I could be at the polls by 5:45 and ready to vote as quickly as possible. Unfortunately, when I was setting my alarm clock yesterday I accidentally set it for pm instead of am. Imagine my surprise when I woke up this morning and realized it was 5:37am and my alarm clock was not going off.

Lucky for me this slight error only meant that I arrived at the polls at 5:50 instead of 5:45 am. Not surprisingly the line already had probably around 100 people in it, and by the time the polls opened at 6 it had doubled.

Voting in Virginia is definitely different then voting in California. First of all I didn't have to sign the voter register to say that I was there and cast my vote. I simply had to show my ID and tell them my current address. Secondly, here we use the e-slate system instead of a paper ballot. The e-slate looks like a PDA and has a rotary wheel you turn to highlight your selection, then you press the select button and continue on. Once all of your selections have been made you get a summary and then you hit the red cast ballot button. Lastly, the I Voted stickers you get on the way out say I Voted in Alexandria, not just I Voted.

So there you go. The whole thing took an hour and now it's time to get ready for work. An early start to a long day but at least I have voted.

Advantage or Disadvantage?

Working at a health clinic means each day is full of surprises. Today I was cornered by the nurses and doctors who urged me to get a flu shot.

• Advantage - it was free and I didn't have to wait in line
  
  
• Disadvantage - I had to be strong and not make a face as there was a 7 year old patient watching on

Okay so it didn't really hurt but I wanted to make a face just to get the nurses laughing. So much for that.

Chicken Empanadas with Olives, Raisins, and Hard-Boiled Eggs

Adapted from Gourmet, January 2005

Ingredients:

• 3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
• salt and pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
• 1 tsp minced garlic
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/4 cup chopped pitted green olives
• 1/4 cup chopped hard boiled egg
• 1/4 cup golden raisins
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• Goya empanada dough, thawed

Make filling:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over medium high heat. Add chicken to brown, turning over once. Transfer chicken to a plate.

Sauté onion, garlic, and bay leaves in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add paprika and cook 1 minute. Add olives, hard boiled egg, raisins, wine, and broth and bring to a boil. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low, cover, and simmer chicken until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and remove bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form and bake empanada:
Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Using one dough disk at a time, place about 2 tablespoons filling in middle. Moisten half of border with water and fold dough over filling. Crimp edge by using tines of a fork or decoratively seal using your fingers.

Brush crust with egg wash and bake 25 minutes or bake empanada 10-15 minutes then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 15-20 minutes more. Cool on wire rack for 10 minutes. Serve warm or at room temperature. Enjoy.

Shred - Day 1

I used to run. I say used to because it's been about 2 and a half months since the last time I went out on a run. Back then, I was training for a 5k. I created a training schedule for six weeks and I stuck to it . . . for about a week. Then, before I knew it, the 5k I was training for had come and gone and I wasn't running. I try to blame it on the change in temperature, the change in my work schedule, etc, etc but really I'm just not running.

So, this weekend I decided to face reality. Running isn't happening. That realization combined with the purchase of my first** DVD player is why I ended up buying Jillian Michael's 30-day Shred Workout DVD today. I first read about it on one of my favorite blogs and although I am not looking to lose weight it looked like a good workout that I wouldn't get bored with and would build some muscle tone.

After getting home this afternoon I popped the DVD into my DVD player and pressed play for the Level 1 workout scoffing at the girl that would be demonstrating the modified movements. 20 minutes later I was in a heap on the floor praising the modified movements.

Man it's hard and I only completed Level 1. Okay let's be honest, I only completed the modified Level 1. At one point during the workout Jillian made a comment to the hypothetical people that were on day 6 of using the workout. She asked them if they were surprised how much stamina they had built up since day 1 and how easy the workout was feeling now. I can't wait to get to that point because right now I know that tomorrow I am going to be sore. Very sore. Not a bad sore but a good, finally used my muscles, sore. That will teach me for scoffing at the modified movements.



**Remember how long it took me to get a new cell phone? Yeah, I'm not that quick on boarding the DVD-train either

Cold Brewed Coffee

This summer soul friend told me about making iced coffee as a way to beat the heat but still provide the necessary caffeine fix. She mentioned a recipe she saw in the NY Times last summer for cold brewed coffee. It only takes about 5 minutes to make and doesn't have the bitterness that brewed and cooled coffee sometimes does. So I thought, why not give it a try! Luckily you can drink it cold or hot perfect for those occasional warm days during fall.

1/3 cup ground coffee (medium-coarse grind)
water

In a jar, french press or other container stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature for 12 hours. Pour through press, strain twice through a coffee filter or sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water.

To make hot coffee, dilute concentrate one-to-one with hot water.

Crepes

One of my nearest and dearest friends got me a crepe pan for my birthday. Apparently it's been something she's been meaning to get me since I fell in love with crepes on my visit with her in Aix-en-Provence during college. And I couldn't be happier to have it in my kitchen. A good crepe is heavy to provide even heat throughout, non-stick so you don't have to worry about your paper thin crepes breaking and wide enough to use a crepe spatula. Not an essential but definitely an excellent tool to help you make your crepes paper thin.


For the crepes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tbsp melted butter

Combine all ingredients in a blender. Mix until smooth. Place in fridge for one hour to allow air bubbles to raise to the top of the mixture. Remove mixture from fridge and smooth out air bubbles.

Heat crepe pan to medium. Pour batter in crepe pan, smooth with crepe spatula, and let sit for 30 seconds. Flip crepe, allow to cook for 20 seconds. Continue with rest of batter until all crepes are made. Makes approximately 8 nine inch crepes.


For the filling

• 2 apples (cored, peeled and slice)
• 1 tbsp butter
• sugar and cinnamon to taste

Place butter in medium saucepan and melt over medium heat. Add apples and stir to coat. Add cinnamon and sugar to taste. Cook over medium heat, stirring occasionally, until apples are tender.