Please don't egg my house

I'm having growing concerns that one day I'll wake up to find my 4-year old's bed empty, and in place of his sleeping body will be a ransom note that says:

"Give us more Foodie and the boy will be returned to you, unharmed."

I've been asked about a handful of times when I was going to start blogging again. I figured I better git off my lazy arse before people start resorting to drastic measures. I'll spare you all the blah details of my life and throw out a couple seasonal recipes that yielded fresh, flavorful, summery results. Ya better hurry, though, if you want to prepare these dishes cause autumn will be rearing its lovely head soon.

Sweet Corn and Summer Squash Soup

I love it when I see that a recipe only has a minimal amount of ingredients. And this soup is a perfect example of the fact that good quality recipes need not contain insane amounts of ingredients you can't pronounce. Sometimes simplicity produces the best results. I maintained the simplicity of the dish by serving it with rustic french rolls (from Trader Joe's, no less!) and tossed green salad. (Found in Cooking Light.)

• 1 tablespoon butter
• 2 cups chopped onion (about 1 large)
• 4 cups fresh corn kernels (about 7 ears)
• 3 cups water
• 2 cups chopped yellow squash
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. (I chose not to strain the soup...too much work, plus the soup tasted great without being strained.)Repeat procedure with remaining corn mixture. Serve immediately.

Grilled Vegetable Salad

Something magical happens to vegetables when they're grilled. It's as if their best flavor molecules are suddenly released and kick up good veggies to stellar veggies. I'm a total sucker for grilled veggies and in addition to eating them as a side dish with dinner, here are 2 other ways I love to utilize leftovers. First--all those magical properties of grilled veggies are the secret ingredient for an intensely flavorful omelet. Just chop up the leftovers and throw into your omelet while cooking it. Second, I love to add leftover grilled veggies to my typical lunch salad. Mmmm, I'm getting a little giddy just thinking about it. I have to admit that this recipe did involve quite a bit of prep work, but it was totally worth it in the end. This picture is shown before I added the goat cheese. (Also found in Cooking Light.)

Vinaigrette:

• 2 tablespoons sherry vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper

Salad:

• 8 ounces asparagus, trimmed
• 2 (4-inch) portobello mushroom caps (I used 6 oz. of sliced baby portobello mushrooms)
• 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 yellow squash, cut lengthwise into 1/4-inch-thick slices
• 1 small red onion, cut into 1/4-inch-thick slices
• 1 red bell pepper, halved and seeded
• Cooking spray (I chose to use brush all the veggies with olive oil, in place of the cooking spray)
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 6 tablespoons crumbled queso fresco (I substituted crumbled goat cheese)

Prepare grill to medium-high heat. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray (or brush with olive oil). Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

Grilled Chicken Salad with Sweet 'n' Spicy Dressing

This is a fanastic dish to make on a steamy, summery day. It's light, refreshing, flavorful...and you don't even have to turn your oven on! I added black beans and shredded co-jack cheese for even more pizazz, and I'm thinkin that fresh sweet corn, straight off the cob, would be another great addition to this salad. (Recipe found in Cooking Light.)

Grilled Chicken Salad with Sweet 'n' Spicy Dressing

Chicken:

• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 1/2 teaspoon salt 2 garlic cloves, minced
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray

Dressing:

• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon extravirgin olive oil
• 1 teaspoon finely chopped chipotle chile, canned in adobo sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin

Salad:

• 8 cups mixed salad greens (I used romaine)
• 1 cup thinly sliced peeled cucumber
• 1/4 cup thinly sliced red onion
• 2 plum tomatoes, quartered

To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.

Prepare grill. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.

To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.

Yield: 4 servings

My Latest Food Adventure

A couple months ago, my friend Emily called me to ask if I'd be interested in heading up the meal for the VBS Volunteer Luncheon (to serve 50-70 people). Now I haven't known Emily for very long, but obviously long for her to figure out what a crazy foodie I am. I was so very flattered and honored that she would put her confidence in me and it didn't take long for me to tell her a resounding "yes." I was giddy with excitement; this was exactly the kind of foodie challenge that I was up for: planning and preparing a meal from beginning to end with no constraints on my creativity. My giddiness even kept me up that night, as my I poured through my mental recipe file, searching for the perfect combination of dishes.

A couple of weeks later, as I strolled through Sam's Club with Emily, I started feeling a little overwhelmed. My behemoth-sized grocery cart was filled to the max with food and I couldn't help but think,"Holy Crap! Can I really do this?" Thankfully, I was reassured knowing that I had a handful of wonderful women who graciously teamed up with me to get the job done. I am especially grateful to Jillian, who worked for 6 hours in the church kitchen with me the day before the luncheon, sweating with me and keeping me sane! She's quite a foodie herself, plus she has way more catering-type experience than I do, so her input and hard work was invaluable. Without all of these gals, I absolutely could NOT have pulled this off! Here are the 5 of us finishing up on Sunday morning (from left- Anna, Liz, Jillian, Sabrina and me):

Everything went off (mostly) without a hitch and it was a joy to help serve all the VBS workers in this way. So without further adieu, here are the recipes:

VBS Volunteer Luncheon Menu

Slow-Cooked Mediterranean Chicken

Emerial LaGasse's Mediterranean Pasta Salad

Tossed Salad

Fresh Fruit Saladp>

No-Bake Peanut Bars

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Slow-Cooked Mediterranean Chicken

Originally found in Cooking Light, this slow-cooker recipe quickly became one of my favorites. I adore Greek food, so I figured, what's not to love about it?! The original recipe calls for turkey breast, but I have easily substituted chicken many times. For the luncheon, I opted to cut down on the cooking time, since I wouldn't be able to use a slow-cooker. Instead, I basically marinated the chicken breast in all the other ingredients for 24 hours, then roasted them in the oven at about 300 degrees for 2 hours. It worked really well in lieu of the slow-cooker, however, to get the full effect of this dish, I would always opt for the slow-cooker over the oven.

• 2 cups chopped onion (about 1 large)
• 1/2 cup pitted kalamata olives
• 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon Greek seasoning mix (such as McCormick's)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (4-pound) boneless turkey breast, trimmed (or 6-8 large, boneless chicken breasts)
• 1/2 cup fat-free, less-sodium chicken broth, divided
• 3 tablespoons all-purpose flour

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.

Yield: About 8 servings

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Emeril LaGasse's Mediterranean Style Pasta Salad

Oh. My. Gosh. Holy cow, this is the most phenomenal pasta salad known to man. You've never tasted pasta salad till you've tried this one. Even for people who normally don't care for pasta salad, this will bring new light that ho-hum, mayo-based pasta salad so popular at potlucks. One of the facets that makes this recipe so fantastic is the roasted garlic vinaigrette. Don't be scared of using an entire bulb of garlic; when garlic is roasted, its flavor becomes very mellow. Plus, the smell of garlic roasting in the oven will make your home smell so inviting. Then, when you're ready to take your first bite, make sure you're sitting down cause this bad boy just might knock you off your feet! Thanks to Emeril and the Food Network for this recipe..."Bam!"

• 1/2 pound fresh angel hair pasta (I substituted rotini)
• 10 roasted cloves of garlic (about one whole bulb, see note below on how to roast garlic)
• 3/4 cup extra virgin olive oil
• Juice of one lemon
• 2 teaspoons Dijon mustard
• 1 small red onion, thinly sliced
• 4 roma or plum tomatoes, cored, seeded and thinly sliced
• 1/2 cup fresh sweet peas, blanched (I always omit peas cause I don't care for them)
• 1/2 cup Greek black olives, pitted and halved
• 4 ounces Feta cheese, crumbled (herb-seasoned feta is wonderful in this dish)

Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 minutes. Drain and place the pasta in a bowl of ice water. Stir the pasta a couple of times to separate the pasta. Drain very well; Season with salt and pepper. In a mixing bowl, add the garlic. Using the back of a fork, mash the cloves until smooth. Stir in the lemon juice and mustard. Whisk in the extra virgin olive oil slowly. Whisk until the mixture is slightly thick. Season with salt and black pepper. In a large mixing bowl, add the onions, tomatoes, and peas. Season with salt and pepper. Add the pasta, olives and cheese. Toss the salad with the dressing. Serve either cold or at room temperature.

**How to roast garlic: This is pretty darn simple, but you'll want to do this ahead of time so that the garlic is roasted and cooled before you prepare the pasta salad. Preheat the oven to 425 degrees. Loosely wrap the garlic bulb in foil and place in preheated oven. Roast for about 1 hour, checking periodically to make sure it doesn't burn. You'll know it's done when the bulb is very soft and the cloves are a lovely golden brown. Multiple bulbs of garlic can be roasted at one time, too.

**How to get the roasted garlic out!! Okay, so you've roasted your garlic...now what? Allow the garlic to cool so that you can easily handle it. Then, insert the tip of a paring knife at the edge of the stem on the bottom of the bulb. You should be able to easily pry up the stem and pull it off. Now, holding it over a small bowl, squeeze several times at the top of the bulb and all the roasted goodness will squirt out the bottom. I should warn you, though, that it can be a little messy at times and roasted garlic is quite sticky on hands. But don't dismay, it's totally worth it! Now you're ready to use the your roasted garlic.

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No-Bake Chocolate Peanut Butter Bars

Okay, so I have to admit, these bars are the one part of my meal that was a total, last-minute decision. I just had no clue what to make for dessert, but I knew it had to be simple. So I asked my husband, an expert dessert-taster, what I should make for dessert: cake? cookies? bars? etc. His response was, "Hmmm...bars really say 'VBS Luncheon' to me." So bars it was! I found this recipe on an ad for Nestle Toll House and as I've mentioned before, the chocolate/pb combo can never be beat in my book. The results were quite astounding and indeed, the recipe was super-simple to prepare. Although the Nestle employee who wrote the recipe must've been smokin' crack because it said that it yielded 60 bars!! Unless I cut those bars into 1 inch squares, there's no way to get 60 bars from one pan. Besides, when it comes to dessert, more is always better. :)

• 2 cups peanut butter, divided
• 3/4 cup (1 1/2 sticks) butter, softened
• 2 cups powdered sugar
• 3 cups graham cracker crumbs
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided

GREASE 13 x 9-inch baking pan. BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula. MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Back with a Vengence

Whew! So what was supposed to be a week or so on my unofficial blogging break has turned into nearly a month. But I gotta say, it's been refreshing. And yet now, my brain is literally spilling over with new post ideas. I have enough ideas, most of them paired with photos, to keep this blog fresh for at least a month! (Now if I can just keep current with uploading my photos, hmm...)

"What about your computer, Foodie? Is it still being a royal pain in the arse?" Well our laptop has been demoted from "Royal Pain in the Arse" to "Moderately Annoying Pain in the Arse." We replaced our power source, which really did need to be replaced, and whadda ya know...we're still having problems! We suspect the internal battery is going caput. So it's better than it was, but still running annoyingly slower than normal. Again, I reiterate the "grrr" from my previous post!

So to whet your appetite for my upcoming posts, let me leave you with a recipe that I recently concocted. It's so very simple--only 4 ingredients--and super tasty. Go to town with this one!

Farfalle with Pesto, Chicken Sausage and Goat Cheese

• 1 lb. dry farfalle (bowtie) pasta
• 1 lb. (approx.) fully-cooked chicken sausage (see note below)
• 1/2 cup store-bought pesto (approx.)
• 4 oz. crumbled goat cheese

Bring salted water to a boil in a large stockpot; cook pasta according to package directions. While pasta is cooking, brown the chicken sausage in a skillet over medium-high heat, turning so that they brown evenly on all sides (about 5-8 minutes total). Remove sausage from pan and slice the links into 1/4-inch thick slices.

When pasta is finished cooking, reserve about 1/2 cup of the pasta water before draining. Drain pasta and return it to the pot. Add the pesto, goat cheese and reserved water to the pasta; gently mix until combined. Then add the sliced sausage and gently toss. Serve immediately.

Yield: 8 servings

**Note: Fully cooked chicken sausage links are now available at most mainstream grocery stores, and are also available at specialty markets, such as Whole Foods. Of course, I'm sure nobody is surprised to hear that I purchased mine at Trader Joe's. They have about 7 or 8 different varieties of chicken sausage, including Roasted Garlic and Sweet Basil, both of which were excellent.

More Love For Legumes

I realize that my recipe posting has been quite light as of lately, almost nil. But between traveling during April and the perils of an extremely tight budget, I honestly haven't been trying many new recipes. And when I have cooked, it's been my faithful stand-by recipes, such as this one. But this past week, while attempting to make my weekly menu with little money to work with, I sought out the help of the Bush's Beans website. As I've posted about before, the benefits of beans are near limitless, especially for the health-conscious and frugally-minded. So here's two new recipes that delivered big time on flavor and nutrition, plus they were friendly to my wallet:

White Bean Soup: Recently, I've really come to enjoy white beans, AKA white kidney beans, great northern beans and cannelini beans. They're lovely with their creamy texture and mild taste. And this recipe possesses one of my favorite soup characteristics--being partially pureed. My hubby and son have issues with too much dairy (e.g. running to the bathroom), so I have to be creative in substituting taste and texture without too much dairy. Partially pureeing a soup is the perfect solution because it gives the soup a delightfully smooth texture without having to add any milk or cream. Also, I increased the quantities slightly, adding more carrots, beans and chicken stock. I served this soup simply with homemade garlic bread.

Black Bean & Mango Salsa: Just look at all that color!! And by the way, did you know that mangoes are the world's most commonly eaten fruit? Yup, above bananas and apples stand the delicious and diverse mango. You can use fresh mangoes in this recipe, but I used jarred mango from Trader Joe's. And I prepared it without jalapenos, mostly because my 4 year old probably wouldn't have touched it if it was spicy. It was so flavorful and I ate it plain, with tortilla chips and topped my green salads with it. But I can think of at least a handful more ways one could use this salsa.

Char Sui Pork Roast

Okay. The truth is out. I must admit that there are several areas of cooking in which my skills could greatly use some improvement. One of these areas is the preparation and cooking of meat, and more specifically, higher-quality cuts of pork and beef. So that's why, if I'm going to cook a dish that calls for pork or beef, I prefer to choose recipes that have a "fail-safe" method built in. Rather, I choose recipes where it would be difficult for me to screw it up. And what could be more fail-safe than the tried and true slow-cooker?! Oh faithful crockpot, you have never failed me yet.

This recipe had been calling my name for several years now, as it is on the same page in a Cooking Light issue as another one of my favorite slow-cooker recipes. I finally tried it a few weeks ago and it was, to say the least, deeee-lish!! Little effort to put it together, huge return on the taste. Also, don't be intimidated if you've never heard of a few of the ingredients; they are all available in your regular grocery store, in the Asian section. Here are the menus that I put together for 2 meals for my family. And I still had some pork leftover after those 2 meals, so keep reading to find out another creative way to use the leftovers. (Sorry--no pictures this time!)

Suggested Menus:

Slow-Cooker Char-Sui Pork Roast

Oven-roast Red Potatoes

Steamed Vegetables or Green Salad

or

Slow-Cooker Char-Sui Pork Roast

Prepared Asian Noodles (I used "Simply Asia" brand)

Asian-style Vegetables (from frozen foods)

Slow-Cooker Char-Sui Pork Roast

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Suggested Use for Leftovers: After we had 2 meals, I froze the pork that was left. Then, when I was ready to use it, I thawed it, shredded it a bit more, and served it on buns as "Char-Sui Shredded Pork Sandwiches."

Another Favorite Salmon Recipe

So remember back in this post when I said I have three favorite salmon recipes? Well here is the second of those recipes: Cumin-Coriander Crusted Salmon, from Cooking Light. This simple, baked salmon entree starts out with a combination of both fresh and dried herbs, which gives it an amazing flavor. To simplify even more, prepare the herb/oil mixture earlier in the day and refridgerate until you're ready to make dinner. And remember: whatever you do, do not over-cook salmon! When in doubt, err on the side of caution and take it out of the oven. The salmon will continue to cook for a few minutes after it's removed from the oven. This dish is great paired with roasted potatoes and vegetables.

Cumin-Coriander Crusted Salmon

• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped shallots (or white onion)
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets
• Cooking spray
• 4 lemon wedges

Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour. Preheat oven to 400°.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Yield: 4 servings

Beans, Beans, The Magical Fruit...

Well, you know how the rest of the rhyme goes! Over the past 7 years or so, my palate has been expanded in ways that I could have never imagined. I have been compiling a list in my head of all the foods or types of foods that I used to detest, but now really enjoy. And the food that would top that list, hands down, is beans. The word "detest" doesn't even begin to do justice in describing the way that I used to feel about beans. Words like horrified, disgusted, and vomitous would be slightly closer in describing just how much animosity I had towards the legume family. In the past, I developed quite a talent in being able to eat an entire bowl of chili without consuming a single bean. (My Mom can confirm this.) Why did I hate beans so much? I really don't know, but I came to a point in my life where I came to the decision that I was going to give beans a chance. My body was saying to me, "Sarah, we need iron! We need protein! Please, could you give us some fiber and potassium?" I started listening to this body that God has given me and now, some years later, I eat beans on a regular basis.

So how do you feel about these little goobers? Do you gag at the thought of beans? Or maybe you're just a little hesitant to eat them? Or perhaps you're eating beans for breakfast, lunch or dinner? Regardless, here are a two bean recipes that have universal appeal: they are quick, economical and choc-full of healthy goodness. (And remember: take Bean-o before, and there will be no gas!)

Black Bean Soup

This is my adaptation of a recipe I found on a saltine box 4 years ago. It quickly became one of those faithful stand-by recipes that every cook needs. The cornbread recipe from this post pairs extremely well with it!

• 1 medium onion, diced
• 1 T. ground cumin
• 2-3 garlic cloves, minced
• 1 T. olive oil
• 3 (15 oz.) cans black beans, undrained
• 1 (15 oz.) can chicken broth (preferrably low-sodium, low-fat)
• 3 cups chunky salsa
• juice and zest of one lime
• 1/8 tsp. cayenne pepper
• salt and pepper, to taste
• optional toppings: low-fat sour cream, shredded cheese, green onions or guacamole

In a 4-qt. saucepot, heat oil over medium heat; cook onion, cumin and garlic in oil until onion is tender, about 4-5 minutes; remove from heat

Puree 2 cans of beans and their liquid in batches with the chicken broth in a blender; add to saucepot. Drain and rinse the remaining can of beans; add to saucepot. Stir in salsa, lime juice, zest, cayenne pepper, salt and pepper. Heat the mixture to boiling; reduce heat to low. Simmer for 20-30 minutes. Ladle soup into bowls and serve with desired toppings.

Yield: 5-6 servings

Caribbean Black Beans

I found a link to this recipe from one of my frequently-visited-blogs: Foodmomiac. It really lived up to the description she gave, as it was so incredibly simple to prepare, yet didn't lack in flavor one bit. For the recipe, click here.

Because they asked for it...

In my very first blog post, I said that one of the reasons I wanted to start a food blog is because I often get asked for my recipes. So in order to simplify my life and avoid giving out numerous copies of the same recipe, it seemed reasonable to just post a frequently-asked-for recipe here. Then when someone said to me, "Hey Foodie, I just adored your (insert a delicious dish here). Could I get the recipe?" And with great relief, I could say, "But, of course! Do you have internet access?" Saves me time and everyone is happy.

Last week I was asked about a handful of times for the recipes from our church's Wednesday Night Dinner, which I planned and helped prepare. Ahh, at least I know my blog is getting good use! Here you go!

Menu

Chicken Fajita Rice Bowls

Tortilla Chips

Texas Two-Step Coleslaw

Fresh Fruit

Peanut Butter Cup Cookie Bars

*For the "Chicken Fajita Rice Bowl" recipe, click here

*For the "Texas Two-Step Coleslaw" recipe, click here

Peanut Butter Cup Cookie Bars

• 2 pkgs. (18 oz. each) refrigerated peanut butter cookie dough
• 1 (12 oz.) pkg. semisweet chocolate chips
• 2 (8 oz.) pkgs. cream cheese, softened
• 2/3 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 2 tsp. vanilla
• 2-3 cups chopped peanut butter cups (about 15 large)

Press both tubes of cookie dough into a 15x10-in. jelly roll pan. (It works easiest if the cookie dough is about room temperature.) Bake at 350 degrees for 12-15 minutes or until golden brown. Allow to cool completely in the pan.

Melt chocolate chips in a microwave-safe bowl for 2 minutes at 50% power, stirring halfway through cooking time (you may need to microwave slightly longer, as microwave powers may differ.) When chips are fully melted and smooth, spread over cooled cookie. Place in the refrigerator for about 10 minutes for chocolate to harden.

Meanwhile, in a mixing bowl, beat the cream cheese, peanut butter, brown sugar, and vanilla until creamy. Spread over the chocolate. Sprinkle with peanut butter cups. Chill until ready to serve. Cut into bars; refrigerate leftovers.

Yield: 20-24 servings

Cincinnati Chili

It's definently chili weather here in the Midwest (heh--no pun intended). So I decided to break out a new chili recipe last week, this one from Cooking Light. If you're not familiar with Cincinnati-style chili, it's made unique by the use of cinnamon in it and it's traditionally served over spaghetti. The recipe I used is a slight variation from traditional Cincinnati chili, because in addition the cinnamon, it incorporates an Indian spice mix called "garam masala." You can purchase garam masala at most specialty-type grocery stores (I had purchased mine last year at Global Foods Market), but it might also be available at some mainstream grocery stores, too, probably in the Asian Foods section. And if you're feeling especially adventurous, check out this recipe on how to make your own garam masala...don't be scared, you can do it! Anyway, we enjoyed this chili, a nice change from the standard chili, hearty, tangy and not too spicy.

Cincinnati Style Chili

• 1-1/4 lbs. ground beef
• 1 large onion, diced
• 2 tsp. minced garlic
• 1 T. olive or canola oil
• 2 tsp. garam masala
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground red pepper
• 1/8 tsp. ground nutmeg
• 1 (5 oz.) can tomato paste
• 2 cups water
• 2 T. red wine vinegar
• 1 (28 oz.) can diced tomatoes, undrained
• 1 (15 oz.) can dark red kidney beans, rinsed and drained
• 1 (15 oz.) can light red kidney beans, rinsed and drained

Heat a large Dutch oven or pot over medium-high heat. Brown ground beef about 6 minutes, or until no longer pink, stirring to crumble. Drain well and transfer to a small bowl.

Reduce heat to medium and add oil to the pan. Add onions and cook for about 4 minutes. Add garlic to pan; cook 1 minute, stirring constantly (to prevent burning). Add the 4 spices to the pan; cook 1 minute or until fragrant. Add tomato paste; cook 1 minute. Add water, vinegar, and tomatoes to pan; bring to a boil. Add beef and beans to pan; cover, reduce heat, and simmer for 30 minutes.

If desired, serve chili topped with diced onions, shredded cheese, or sour cream.

Yield: 8 servings

Kids in the Kitchen...Pizza Night!

When I was growing up, my mom would occasionally make these awesome mini-pizzas, using english muffins as the "crust." I thought it was about time to bring back this tradition, and as you can tell from the pictures above, it was a great way to get Calvin to help me make dinner. (Plus, he had oodles of fun eating handfuls of cheese. It's hard to tell in the close-up pic, but he's eating a slice of pepperoni.) So kudos to you, Mom, for the inspiration!

Mini-Pizzas on English Muffins

• English muffins, split into halves (I used multi-grain, to sneak in some extra fiber)
• bottled pizza sauce
• shredded mozzarella cheese
• assorted pizza toppings of your choice

Preheat oven to 425 degrees. On an ungreased cookie sheet, arrange muffins halves. Top each muffin with approx. 1 tablespoon of sauce and desired amount of cheese. Then top with your choice of pizza toppings. Bake for 10-12 minutes, or until cheese is completely melted, but not browned. Turn on the oven broiler and transfer cookie sheet under the broiler. Broil for 1-2 minutes, or until cheese is bubbly and just starting to brown. (Watch them carefully; they can burn quickly under the broiler!) Allow pizzas to cool slightly before eating.

Garlic Roasted Salmon (with addendum added)

I have three, all-time favorite salmon recipes. And last night, I prepared one of those recipes. (Also noteworthy: the fact that I'm posting less than 24 hours after I prepared the recipe!!)

Suggested Menu:

Roasted Garlic Salmon

Angel Hair Pasta w/Garlic Butter

Honey-Glazed Sweet Potatoes and Baby Portabellos

Roasted Garlic Salmon

• 1 lb. or 1-1/2 lbs. fresh salmon, skins removed
• 3 T. butter, melted
• 4 cloves garlic, finely minced or pressed
• salt and fresh-ground pepper, to taste

Preheat oven to 400 degrees. Cut salmon into 4-6 portions; place salmon into a greased casserole dish.

In a small bowl, combine the melted butter, garlic, salt and pepper. Brush each salmon portion liberally with garlic-butter mixture (make sure to use it all up, too! You'll want all that savory, buttery goodness). Bake salmon, uncovered, for 15-20 minutes, or until it flakes easily with a fork. Be careful not to overcook it...nothing worse than dried out salmon!

Honey-Glazed Sweet Potatoes and Baby Portabellos

I love the flavor of roasted veggies, and have made many variations using lots of different vegetables. I wondered how it would work to use a light, honey glaze, so this what I came up with last night. Although I overcooked it slightly and probably should've stirred it more often, because the sweet potatoes were slightly burned. But they still tasted good! And b/c this is a newly created recipe, the measurements are just approximations, so use your own judgement.

• 2 medium sweet potatoes, peeled and diced into 1-1/2 inch cubes
• 1 (8 oz.) pkg. baby portabello mushrooms, thoroughly washed
• 1-2 T. olive oil
• 1 T. lemon juice
• 1-1/2 T. honey
• salt and fresh ground pepper, to taste

Preheat oven to 4oo degrees. In a medium mixing bowl, toss the potatoes with the olive oil, lemon juice, honey, salt and pepper; place on a greased jelly-roll pan or cookie sheet. Roast in the oven for about 25 minutes, stirring a few times. Then add the mushrooms to the pan, toss again. Roast for an additional 20-30 minutes, stirring a few times during the cooking time. It's done when potatoes are cooked through and slightly crispy.

**Addendum to previous post--In my previous post, I had responded to a comment, asking if my husband and son ate all the different types of foods I cook. I'd like to use this current post as an opportunity to assure all my readers that my child is not consuming liver and brussel sprouts on a daily basis. Like I said, he eats pretty well, but he's also 4 years old. And as many of you know, a 4 year has this delightful tendency to change what they like and dislike on an hourly basis! Just so I don't turn into the kind of parent who's constantly bragging about how brilliant and gifted their kid is...

Case in point: this salmon meal was NOT so well received by Calvin. Despite my darndest efforts of prodding and all my goofy "parental" exclamations ("Oh, salmon is sooo yummy, Calvin!"), he turned his nose up at both the salmon and vegetables. He's been offered salmon before and eaten it happily about half the time. And normally, he loves sweet potatoes and squash, so I'm not sure what the problem was last night...maybe the crispy exterior disguised the sweet potatoes too much, maybe it was the honey glaze, but most likely, it was just a 4-year old being a 4-year old. I digress.

Paying Homage to Crazy Bowls

This has been a landmark week. It's was a 3 years ago this week that my family and I packed our bags and headed south...to St. Louis, that is. And just a few months before that, my husband and I had taken a trip here to do some apartment-searching. While driving down Olive Boulevard one day, we passed this interesting looking restaurant called, "Crazy Bowls and Wraps." Intrigued, I urged my hubby to take us there. I was so appreciative of any fast-food joint (or "good food quickly," a reference to my husband's favorite Seinfeld episode) that would specialize in freshly-made, healthy food. No artery-clogging, trans fat-ladden french fries here!! (And don't think me a food-snob...I've consumed my fair share of fries.)

So anyway, we returned to Nebraska and I was bound and determined to replicate the Fajita Bowl that I'd had at Crazy Bowls. The result was great and it has truly become a faithful stand-by recipe in our home. We have so many variations of it, from ultra-simple (just brown rice, beans, and a sprinkling 'o' cheese) to the full-fledged bowl. The following recipe is the vegatarian version, but you can just as easily add grilled chicken slices to it. Simple and healthy...what more could you want?

Southwestern Fajita Rice Bowls

• 1 red bell pepper
• 1 green or yellow bell pepper
• 1 large onion
• olive oil
• salt and pepper
• 1 (15 oz.) can ranch-style black beans, undrained
• 1 (15 oz.) can chili-ready beans, undrained
• Hot cooked rice (I use brown basmati rice, but you can whatever type you like)
• shredded cheddar cheese
• additional toppings: lite sour cream, salsa, avocado, green onions, etc.
• Tortilla chips

Preheat the oven broiler. Slice the onion into 1/2-inch thick slices. Place the onion slices and bell peppers on a greased baking sheet. Drizzle the onion slices and bell peppers with olive oil, using a basting brush to evenly coat; sprinkle with salt and pepper. Broil for approximately 20-30 minutes, turning the peppers frequently so that they get evently charred on all sides. (The onions will probably be done roasting before the peppers, so remove them when they are very soft and starting to blacken.) When the peppers are done, remove them and allow to cool slightly. Using a sharp knife, carefully cut out the pepper cores, then slice the peppers into thin strips. Combine onion and pepper strips in a small serving bowl.

In a microwave-safe bowl, combine the ranch and chili beans. Microwave on high for about 3 minutes, or until the beans are heated through.

To assemble: Place a serving of hot rice in each bowl, top with peppers and onions, then beans and shredded cheese. Finish off with desired toppings. Serve with tortilla chips.

A Quesadilla Experiment

While quesadillas are more often served as appetizers, especially in restaurants, I've found them to be a quick, inexpensive, and often healthy option for dinner. (The expense and the healthy quality depends, of course, on what's in the quesadilla.) One of the simpliest versions, which has become a stand-by recipe for our family, is Black Bean and Cheese Quesadillas. But as much as I love these, I was feeling creative last week and had a bit of a "foodie vision," if you will. So I changed things up a little bit and came up with brand-spankin' new recipe: Pinto Bean, Roasted Red Pepper and Goat Cheese Quesadillas. It would be an honor if you'd be brave enough to try them for yourselves and let me know your verdict!

Not familiar with goat cheese? Well let me tell ya, if you like feta cheese, you'll LOVE goat cheese! Goat cheese is similar to feta, except it's much creamier, which also means that it will melt better than feta does. And guess who sells several different brands and flavors of goat cheese super-cheap? Why Trader Joe's, of course! For more inspiration of different ways to use goat cheese, keep readin' past the recipe.

Pinto Bean, Roasted Red Pepper and Goat Cheese Quesadillas

• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 T. lemon juice
• 1 T. olive oil
• 1/4 tsp. salt (or more, if needed)
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. garlic powder
• 6 oz. goat cheese, either in a log or crumbled
• 1 (14 oz.) jar roasted red peppers, drained and rinsed
• 5 - 9 inch tortillas

In a food processor, combine beans, lemon juice, olive oil, salt, pepper and garlic powder; process until very smooth. (If you don't have a food processor, simply mash the beans with a fork until fairly smooth, then stir in the remaining ingredients.) Using paper towels, pat the red peppers to remove any excess moisture, then slice the peppers into thin strips. If goat cheese is in a log, cut it up into small slices or chunks.

On one half of each the tortillas, spread the bean mixture. Then top with strips of red pepper. And finally, top with slices or crumbles of goat cheese. Fold over each tortilla. Grill the queasadillas, in batches, on a griddle over medium heat; turn them over when they are golden brown and cheese is melting.

To serve, cut each quesadilla in half with a sharp knife. Or, if serving as an appetizer, cut each quesadilla into 4 pieces. Serve immediatly.

**Variations:

• Instead of flour tortillas, try using other flavors of tortillas, such as sun-dried tomato or whole wheat
  
  
• Want to cut down on time even more? Substitute purchased hummus for the homemade bean spread (Trader Joe's sells many types of hummus, too)

**Suggestions about Goat Cheese

• For this recipe, I used "Silver Goat Chevre with garlic and herbs" and it came in an 8 oz. log. Found in the cheese section at Trader Joe's for $3.69. But like I said in the recipe, I only used a little over half of the 8 ounces for the quesadillas. It worked awesome in this recipe, but it would be just as good using plain goat cheese, too.
  
  
• For another simple appetizer, place a log of herbed goat cheese on a small platter, surround it with assorted crackers and you've got an awesome cracker spread.
  
  
• Goat cheese crumbles (4 oz. package, Trader Joe's, $1.99) are a versatile and tasty way to top soups and salads. Now, come on....isn't this the tastiest looking salad you've ever seen?
  
  

(Note to Self: In the future, make sure we have plenty of Gas-X on hand before consuming this salad.)
Happy Eating!

Happy New Year!

Well as you may have noticed, I, like many other bloggers, took an unofficial blogging break over Christmas. I could give you a bunch of excuses, some legit and some lame, but I will spare you the boredom that results from my random babbling. Instead, I'll get right to the good stuff.

First, I've come across some other food blogs recently that are well worth mentioning. Ree, AKA "The Pioneer Woman," is one of those lucky bloggers who started a personal blog some time ago and it quickly became one of the most popular blogs on the web. Here's Ree's story in a nutshell: City girl who lives on sushi and pedicures falls in love with a real-life cowboy, gets married, leaves the city behind, moves to the ranch, has 4 children...and the rest is history. I know, I know, it sounds like a movie script from Hollywood, a sort-of female version of "City Slickers," but believe me, her life is the real deal. Filled with snippets of the nitty-gritty happenings of family life on their ranch, often including references to calf nuts, Ree's blog is quaint, genuine and humorous. Perhaps you're more interested now that I've mentioned calf nuts??

My point in telling you all this is that The Pioneer Woman has a food blog, "The Pioneer Woman Cooks," that is equally as noteworthy as her main blog. One of the things I alsolutely adore about her food blog is the fact that it is overflowing with step-by-step pictures of her recipe preparations. And I cannot stress enough that she takes INCREDIBLE photos!! I mean, having a high quality digital camera sure helps, but suffice to say that she's a creative inspiration to me. Check out the abundance of photos on her main blog as well.

Another cool blog I discovered recently is "Foodmomiac." Yes, it is exactly what it sounds like--posts about food, about mothering, and about everything in between. Another real-life person sharing the ins and outs of life, plus she has great taste in food and has many links to recipes and food websites.

And lastly, I'll leave you with a recipe! For those of you who've become disillusioned by the cooking/baking overload that occurs over the holidays, it's time to give yerself a break. And who's the faithful friend to the disillusioned cook?? Why the crock-pot, of course! So sit back, relax, and let your crock-pot do (most) of the work.

Slow-Cooked Bolognese Sauce

I adore bolognese sauce, or Italian meat-sauce, as it's known to the common folk. I'd always wanted to try a homemade version of it, but was never quite confident delving into the territory of homemade Italian food, that is, until I found this recipe. Yum, yum, and double-yum! I recommend serving this sauce over a chunky pasta, such as farfalle (bowtie) or rotini (corkscrew). Thick sauces are best paired with chunky pastas because they tend to "hold" the sauce better than a noodle pasta, like spaghetti. But whatever pasta you choose to pair this sauce with, it'll be delicious!

• 1 lb. ground beef or Italian sausage
• 1 medium onion
• 2 cans (15 oz. each) diced tomatoes, undrained
• 1 can (8 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1 bay leaf
• 1 T. brown sugar
• 4 garlic clove, minced or pressed
• 1-2 tsp. dried basil
• 1-2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. dried thyme
• 3/4 cup water

In a skillet, cook beef (or sausage) and onion over medium heat until meat is no longer pink; drain. Transfer to slow cooker. Add all of the remaining ingredients and mix well. Cover and cook on high heat for 2 hours. Then cook on low heat for an additional 5-6 hours. Stir occasionally during the cooking time. Serve over pasta.

**Tip - While I love what a time saver the slow cooker is, it requires that one plans ahead so they have time in the morning to get the recipe started. And that is not something I'm good at...having extra time in the mornings. So one thing that's helped me a lot with this dish is prepping nearly everything for the sauce the night before. I cook the meat and onion, let it cool, and refridgerate it. Then I combine the remaining sauce ingredients in a separate bowl, all except for the garlic because it's best when freshly minced, and refridgerate that, too. The only left to do in the morning is throw it all together in the crock pot, add the garlic, stir, and let the crock pot do the rest...voila! Instant time-saver for all of you who are NOT morning people!

Also, this recipe is awesome to double. Then freeze the extra and you'll have a near-instant meal awaiting you, minus defrosting time, of course. I've also used the extra sauce to make a meal for families who've recently had a baby. Combine it with pasta, salad and garlic bread to round out the perfect Italian meal.

Indonesian Chicken

I'm a huge fan of year-round grilling. Come sun or come snow, you'll find me tending the grill at least a few times a month. I came across this recipe long before I ever had a grill and it sounded so enticing that I held onto it until we inherited a lovely grill two summers ago. Let me tell ya--it was well worth the wait! A flavorful, crispy outside and tender meat inside...mmmm, just kick those ordinary chicken recipes to the curb!

You might notice an ingredient in this recipe that you've never heard of: fish sauce. This is a fermented sauce essential in many Asian dishes and you can find it at any local grocery store, in the Asian foods section. I'll give you some fair warning, though, that fish sauce has an extremely funky odor, not that far off from the smell of fermented gym shoes. However, the end result of this recipe will not taste like fish sauce!! You have to trust me on this one, when I first made it, I was a little hesitant, too, when I first inhaled the aroma of the fish sauce. But the other ingredients in the marinade balanced out the pungent odor and the resulting, finished product was a delightful dish that made me keep comin' back for more.

Suggested Menu:

Indonesian Chicken

Trader Joe's "Thai-Style Lime Pilaf"

(or any boxed rice pilaf, such as "Near East" brand)

Roasted Sweet Potatoes

Green Salad

Indonesian Chicken

• 1 (14 oz.) can coconut milk
• 2 T. fish sauce
• 2 T. rice vinegar or cider vinegar
• 1 tsp. soy sauce
• 2 garlic cloves, minced
• 2 to 3 tsp. curry powder or turmeric
• 1/2 tsp. ground cayenne pepper
• 3 to 3 1/2 lbs. chicken thighs (or cut-up fryer chicken)

In a medium mixing bowl, whisk together marinade ingredients until smooth. Place chicken in a 2 quart glass baking dish, or large resealable plastic bag, and pour marinade over the chicken. Turn chicken to coat it well. Cover dish, or seal bag, refridgerate at least 6 hours or ovenight.

Heat grill. When ready to grill, drain chicken, reserving marinade. Place chicken on gas grill over low heat or charcoal grill 4 to 6 inches from medium coals. Cook 45-60 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.

**Tip--You can remove the skin from the chicken prior to marinating, however, I prefer to leave it on. By doing so, it keeps the chicken from overcooking and drying out. Also, I do not recommend substituting boneless chicken breast in this recipe. Bone-in chicken, again, helps keep the meat moist and the bone adds so much flavor. Plus, bone-in chicken is so much cheaper than boneless!

More Signs of the Season

I was driving down Mason Road the other day and was struck at the sheer beauty of a particular row of trees lining the street. The trees alternated--one red, one orange, one gold, one green (evergreen trees), and the combination of colors was just brilliant. My heart leaps with joy upon viewing such sights. The only thing that could possibly match such brilliance would be to come home and inhale the aroma of a seasonal soup, simmering on the stove.

Well-respected chefs and nutritionists often recommend taking advantage of the produce that's currently in season. Cooking Light's "Velvety Squash Soup" is a perfect display of the autumn harvest. I made it for the first time last week and it certainly lives up to its name--smooth and creamy--and warmed my family through and through.

Suggested Menu 1

Velvety Squash Soup

Rustic Italian or French Loaf

Green Salad

Suggested Menu 2

Velvety Squash Soup

Grilled Turkey 'n' Cheese Sandwiches

Velvety Squash Soup

• 1 (3 pound) butternut squash
• 1 (2 pound) acorn squash
• 2 cups coarsely chopped onions
• 2 tsp. olive oil
• 5 cups chicken broth (preferably fat-free, lower sodium)
• 2/3 cup apple cider or apple juice
• 2 T. molasses
• 1 tsp. curry powder or turmeric
• 3/4 tsp. salt
• 1/2 tsp. fresh ground pepper
• 1/8 tsp. ground red pepper
• 2/3 cup half-and-half

Preheat oven to 425 degrees.

Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on jelly-roll sheet (or large cookie sheet) coated with cooking spray.

Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425 degrees for 45 minutes, or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.

Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients; bring to a boil. Reduce heat; simmer 5 minutes.

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a bowl. Repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half and half. Cook over medium-heat for 5 minutes, or until thoroughly heated. Yield: 10 servings

**Tip--I strongly suggest baking the squash earlier in the day, to give it ample time to cool. I however, did not do that. Instead, I had to try and handle near-piping hot squash while scooping the pulp from it. To quote a fellow blogger: "Be ye not so stupid."

**Second tip--Turmeric, one of the spices found in curry powder, will leave a bright yellow stain on anything it touches. Be careful what utensils you use when making this soup. Stay away from utensils such as white plastic or silicone and wooden spoons. If you spill any on formica countertops, wipe it up right away. Don't let my warnings discourage you from using turmeric, though. It's extremely flavorful and essential in creating the right flavors in many recipes. It can be found at most local grocery stores, in the spice aisle.

Mulliga-what??

So I did promise earlier that I would posting some healthier recipes soon, and I figure I better start living up to that promise. Thus far, my posted recipes, although tasty enough to send you straight to foodie heaven, have enough fat and calories to send you to an early grave!! All good things in moderation.

If you've never heard of mulligatawny before, it's an Indian soup made from pureed red lentils and coconut milk. It may vary some, depending on the Indian restaurant, but it's usually never "hot" spicy, just flavorful. The very first time I had mulligatawny was 12 years ago,when a good friend of mine decided it was about time that I be properly introduced to Indian food. At the time, I lived in Nebraska and the only logical place to go for Indian cuisine was "The Oven." My friend had prepared me for mulligatawny by telling me, "Most people either love it or hate it." For me, it was love at first bite.

I discovered this recipe a few years back in my beloved "Cooking Light" magazine. I had tried a few other mulligatawny recipes prior to this, but I think this one ranks supreme above the rest. To give you even more incentive to try it, you should know that it's quite simple to prepare and extremely healthy (loaded with fiber, protein, and iron).

Suggested Menu:

Mulligatawny

Brown Basmati Rice

Indian Naan Bread

Green Salad

Mulligatawny

• 3 1/2 cups chicken broth (preferrably fat-free, lower sodium)
• 1 cup dried, small red lentils
• 1 cup chopped onion
• 1 1/2 cups light coconut milk
• 3 T. tomato paste
• 1 tsp. grated, peeled fresh ginger
• 3/4 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1 T. fresh lime juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• Hot cooked basmati rice

Combine broth, lentils, and onion in a Dutch oven or stockpot over medium heat; bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until lentils are tender. Remove pot from heat and let stand 5-10 minutes, or until it has cooled slighly. Pour lentil mixture in a blender; process until smooth. Return mixture to stockpot.

Place coconut milk, tomato paste, ginger, cumin and turmeric in the blender; process until smooth. Add coconut milk mixture to the lentil mixture in the stockpot and stir until combined. Cover and simmer over medium heat for 10 minutes. Remove from heat; stir in lime juice, salt and pepper. To serve, place about 1/4 cup cooked basmati rice in each bowl and ladle soup over the rice.

**Tip -- You can get light coconut milk at any grocery store, but Trader Joe's has it for just 99 cents a can! Also, my family is quite fond of Trader Joe's Indian Naan Bread, found in frozen foods (only $2.29 for 4 large pieces of bread). If you don't have access to TJ's, naan bread can also be found at ethnic grocery stores.

Cajun Night

Two summers ago, I was perusing through the announcements bulletin during church and I came across something that caught my attention. The women's ministry was going to be taking over the wednesday night dinner program, and in particular, their focus was going to be on making home-cooked meals. Of course, my heart raced at the thought of participating in such a culinary adventure and, in a momentary lapse of consciousness, I somehow volunteered to help head up the whole project. When I came to and realized what I had just committed myself to, I was a tad overwhelmed. But in midst of being overwhelmed, I was working with a fantastic bunch of women who were committed to preparing quality meals and having a great time of fellowship in the process. We made it through the year with flying colors. This year, I've pulled back quite a bit and am only involved twice a semester to plan a meal and then work with a team of women to prepare and serve it. My most recent meal was our Cajun Night and I'm excited that this will be the first menu I'll be sharing on my newborn blog. Sorry to say, though, that if you're looking to cut calories and fat, this probably won't be the meal for you. When I multiplied the jambalaya to serve 150 people, it used like 9 sticks of butter...mmm, cholesterol! (But be on the lookout...healthier menus and recipes will be posted soon!)

Jambalaya

Whenever I say the name, it always makes me think of Newman from Seinfeld, on the "Soup Nazi" episode. He ordered some and ran down the street saying, "Mmm, Jambalaya!" Although it's technically not soup, but don't get me started.

• 1 large onion, diced
• 1 large green pepper, diced
• 4 cloves garlic, minced
• 1 stick butter (1/2 cup)
• 1 lb. fully cooked andouille sausage, cut into 1/2 inch-thick slices
• 3 cups chicken broth
• 2 cups instant rice, uncooked
• 1 cups diced tomatoes (fresh or canned)
• 1/2 cup green onions, diced
• 2 T. fresh parsley, finely chopped
• 1 T. worcersteshire
• 1 T. hot pepper sauce
• 1 T. browning sauce
• 1 tsp. salt
• 1 tsp. pepper

In a large skillet, saute the onions, green peppers, and garlic in butter until crisp-tender. Place in a large bowl; stir in the remaining ingredients. Transfer to a greased, shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.

Yield: 8 servings

Homesteader Cornbread

I've never had much success in finding a cornbread recipe that resulted much better than mediocre. In pursuit of a better cornbread, I stumbled across this one on allrecipes.com. It's described as "a moist, sweet cornbread with a crisp crust is the goal, fully realized with this recipe." After making it myself last year, I gotta say, that is the honest truth!

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups flour
• 1 T. baking powder
• 1 tsp. salt
• 2/3 cup sugar
• 2 eggs
• 1/2 cup vegetable oil

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9 x 13 baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.

Yield: 15 servings

**Note: This cornbread freezes well. With a family of three, we have little use for 15 pieces of cornbread, so I'll freeze the extras, putting 3 or 4 pieces in each bag. That way, when I need some for a meal, I can just grab one bag, with enough for one meal. Voila!

Caramel Praline Cheesecake Squares

• 1 16 oz. package Pecan Sandie cookies, crushed
• 1/2 cup melted butter
• 2 (8 oz.) pkgs. cream cheese, softened
• 1 - 12 oz. jar caramel topping, divided
• 1 1/2 cups cold milk
• 1 - 5.1 oz. pkg. instant vanilla pudding
• 3/4 cup chopped pecans

Combine cookie crumbs and butter; press into a greased 9 x 13 pan. Bake at 375 degrees for 10 minutes. Cool.

Beat cream cheese and 1/2 cup caramel topping until smooth. In a separate bowl, whisk milk and pudding for 2 minutes. Fold into cream cheese mixture. Spread filling over cooled crust. Sprinkle with pecans. Cover and refridgerate for at least 6 hours. Before serving, drizzle with remaining caramel topping and cut into servings.

Yield: 12 - 15 servings