Cookie Monster!

French Toast Cookies
I won't hide it . . . I've become a little hooked on Pinterest. It's kind of an obsession, a much more dangerous form of procrastination than Facebook (if you can believe it). I've picked up a few great recipes and a few duds - but more often than not, I find some great ideas that need a bit a tweaking. I happened upon a recipe for French Toast Sugar Cookies . . . intriguing, right? The idea was flawless . . . but for some reason the flavors were a bit bland and the cookies came out with too thin a spread.  I did a few modifications to the recipe and came up with a tender, sweet/salty treat worth trying. (My students loved them, by the way!)

Ingredients
- 1 c. granulated sugar
- 1 c. salted butter (2 sticks), room temperature, divided
- 4 tsp. vanilla paste, divided
- 1 egg
- 2 tsp. ground cinnanon
- 1/2 tsp. salt
- 3 c. flour
- 2 tsp. baking powder
- 1/2 c. sour cream
- 2 c. (or more) powdered sugar
- 2-4 Tbsp. heavy cream
- 1 Tbsp. maple extract

In a large bowl, cream together 1/2 c. (1 stick) butter with sugar with an electric mixer. When it becomes smooth a creamy, add 2 tsp. vanilla paste and egg. Beat together on high until light and fluffy. Set aside. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Working in batches, add dry ingredients to butter and sugar mixture, alternating with sour cream. Add ingredients in two batches each, making sure ingredients are thoroughly incorporated after each addition.

Once the dough is completely incorporated, wrap in plastic and let rest in refrigerator for 30 or overnight.

When the dough is ready, preheat oven to 370˚ F. Line a baking sheet with parchment paper or a silicon baking mat. Set aside. Remove dough from refrigerator, cut into 4 equal portions, and roll each portion out on a floured surface to 1/4" thick. Roll dough into a rectangular shape and slice into relatively equally sized pieces. Place pieces, in batches, onto parchment-lined baking sheet. Working in batches, bake cookies, for 8-10 minutes, until the cookies are barely browned around the edges. Remove form baking sheet, and allow to cool completely before frosting. 

While the cookies are cooling, prepare icing. In a large bowl, cream together remaining butter and vanilla paste until smooth and creamy. Slowly add powdered sugar until the mixture is a bit crumbly. Slowly add cream, a tablespoon at a time, whip together with butter and sugar mixture until it becomes creamy and spreadable. Add maple extract and whip together until thoroughly combined. Frost each cooled cookie with a appropriate amount of maple icing. Enjoy! 
 
  

Going Deep

Veggie Loaded Pasta e Fagioli Soup

With Easter three days away, the end of my Lenten vegetarianism is in sight! But there are still a few meatless meals in my path. After thirty-seven days of flesh-free soups, salads, and pastas, I'll admit I've been missing the illusive and simple depth of flavor that even just a little animal fat supplies. Suddenly lacking my go-to ingredients, I am marveling at how much richness a few ounces of bacon or a thin cut of steak can supply to an entire meal. Not that I want to dismiss veggies! I love them - the crunch, the unexpected texture, and necessary light notes are invaluable guests at the dinner table. With this soup, I was in search of ways to add that savory depth meat so easily provides and came up with spice and smoke. (One of my favorite additions to my vegan chili, for example, are chilis in adobo sauce.) This rich vegetarian twist on a Pasta e Fagioli Soup (literally "pasta and beans") is packed with protein and a variety of delicious veggies with a subtly spicy kick. I topped it with homemade toasted garlic croutons, but any good quality bread is the perfect finish for this richly satisfying soup.

Ingredients

- 2 Tbsp. olive oil

- 1 large yellow onion, peeled and finely diced

- 2 carrots, peeled and diced

- 2 cloves garlic, peeled and minced

- 2 tsp. smoked paprika

- 1 tsp. dried red pepper flakes

- 2 stalked celery, trimmed and diced

- 1 14.5 oz. can diced tomatoes

- 1 Tbsp. tomato paste

- 1/2 c. dry red wine

- 6 c. vegetable broth

- 1 14.5 oz. can cannellini beans, rinsed and drained

- 2 bay leaves

- 1 sprig fresh basil with leaves

- 1 Parmesan rind

- 1 small bunch kale, stems removed, leaves torn into small pieces

- 3/4 c. dried ditalini (or similar) pasta

- 2 Tbsp. Italian parsley, minced

- salt and pepper to taste

- croutons, bread, and grated Parmesan for serving

Heat olive oil in a large heavy soup pot over medium. Add diced onion, sprinkle with salt and pepper, and cook until it becomes soft and translucent, about five minutes. Add chopped carrot, celery, and garlic. Cook for an additional 5-7 minutes until all the vegetables soften. Increase heat to medium-high and add paprika and pepper flakes. Cook, stirring constantly, for 1-2 minutes. Add red wine and tomato paste. Cook for one minute. Add diced tomatoes, bay leaves, Parmesan rind, vegetable broth, beans, and basil leaves. Increase heat to high and bring to a boil. Once soup reaches a boil, cover tightly, and decrease heat to low. Simmer for 20 minutes.

Remove lid from soup pot and discard bay leaves and basil leaves. Add dried pasta, fresh parsley, and kale to the soup. Bring soup to a boil and cook until the pasta becomes tender and kale is bright green, about 8-10 minutes. Remove soup from heat and season to taste with salt and pepper. Ladle soup into bowls, topping with grated Parmesan, croutons, and slices of crusty bread. Yummy!

Meanwhile . . . Back at the Ranch

Huevos Rancheros for Two
The chickens are working overtime! With the first whispers of spring in the air . . . we have a dozen fresh eggs coming our way every few days. I put this quick and delicious dinner for two utilizing a number of leftovers (vegetarian chili and guacamole) and on-hand items. The only ingredient that took me down the block to the store was for a can of salsa ranchera (smokey, tangy, and a little sour), but your favorite salsa will do just fine. This is a great family-friendly meal because it's so easy to modify to suit different pallets and appetites. (I like my egg yolks bright and runny, Matt likes them cooked through. I'm full after a half portion - a single tortilla and egg. He needs the full order.) Spicy, mild, vegetarian, or meat . . . the sky is the limit! This batch was made for two hungry diners, but double or triple it with ease for larger groups.

Ingredients
- 4 small corn tortillas
- 1 Tbsp. vegetable oil
- 4 oz. shredded pepper jack cheese
- crème fraîche or sour cream
- 1 c. leftover chili (canned is fine, whatever you like)
- 1 small can salsa ranchera (I used Herdez)
- 1 green onion, thinly sliced
- 4 eggs
- salt and pepper
- guacamole, pickled jalapeño peppers, hot sauce for topping

Heat oven to 375˚ F. While oven is coming to temperature, heat vegetable oil in a small non-stick pan over medium-high heat. Cook tortillas one at a time - about 15 seconds per side- until they are softened slightly and brown bubbles appear. Drain tortillas on paper towel-lined plate and blot out excess oil.

Spray a 13x9" baking dish with cooking oil and begin assembly.

Set two tortillas side by side in the baking dish. Top each with half the chili. Spread each with about a tablespoonful of salsa ranchera, add a dollop of crème fraîche, and then sprinkle each with a quarter of the grated cheese. Top each with another tortilla. Spoon one more tablespoonful of salsa on top on the tortilla, sprinkle each with half of the remaining cheese, and then top each with half the green onions.

Bake in oven for about 20 minutes until the chili is heated through and the cheese is melted and slightly bubbly. In the last few minutes of cooking time, prepare eggs as desired - I suggest fried or poached.

Remove cooked tortillas from oven and plate. Dollop each with guacamole, additional crème fraîche, salsa, and other desired toppings. Add cooked eggs on top. Eat! Enjoy!

Drop It Like It's Hot

What the Heck Do I Do With All This Leftover Fried Rice? Egg Drop Soup With Leeks and Greens!

It's been a long time since I have written. Not that I haven't been cooking . . . but in the midst of directing Three Sisters, over a full load of classes, and the limitations of my annual Lenten vegetarianism, I've been relying on old favorite recipes rather than much experimentation. Well, I'm back. The show is closed, spring is right around the corner, and kitchen creativity is beckoning me! This first recipe since my blog-sabbatical is based on one of my favorite culinary challenges: leftovers. Tonight's culprit: Fried rice. We've all had white take-out containers taking up precious refrigerator space. I made an absolutely lovely batch of Bon Appétit's Shrimp Fried Rice for last Thursday's dinner with my gluten-free friend, Arin. The rice was a hit, but even three hungry people couldn't finish off the generously portioned recipe. Since Friday morning the rice-filled Pyrex has been staring back at me every time I've opened the refrigerator. Leftover rice. I've put it into burritos before or just resigned myself to eating it no matter how increasingly dry and unappetizing it became. Thankfully, in this instance, inspiration hit . . . egg drop soup! This hearty, easy, and quick protein-packed soup is a standby in my house. Thanks to our own eager flock of lovely chickens, we always have an abundance of fresh eggs and I have made multiple variations on this recipe - usually with noodles. This batch was whipped up in about twenty minutes. I used some mustard greens, but any hearty bitter green will do (kale, chard, whatever). I topped my sweetie's portion with a little shredded chicken breast, but left mine vegetarian (although it did spice it up with a generous Sriracha topping).

Ingredients
- 2 c. leftover fried rice 
- 6 c. vegetable stock
- 2 Tbsp. cooking sherry
- 2 Tbsp. rice vinegar
- 4 Tbsp. soy sauce
- 1 tsp. sesame oil, plus extra for drizzling
- 1 Tbsp. olive oil
- 1 leeks, trimmed, rinsed, and thinly sliced crosswise
- salt and pepper
- 1 bunch mustard greens (or other bitter greens), stems removed and roughly chopped
- 4 eggs
-  2 green onions, trimmed and thinly sliced crosswise

It certainly was a tasty batch of shrimp fried rice, but after we had picked out all the shrimp . . . it was well . . . just rice.

In a medium, heavy-bottomed sauce-pan, heat olive oil over medium-high. Add sliced leeks and cook, stirring occasionally, until the leeks are soft, sweet, and begin to turn translucent. Season lightly with a sprinkle of salt and pepper. Add vegetable or chicken stock and turn heat up to high.

When the broth is brought to a boil, add soy sauce, rice vinegar, sherry, sesame oil, and leftover rice. Lower heat to a simmer and add torn greens. Cover and simmer 3-5 minutes until the greens and softened and bright green. Remove lid and raise heat back up to medium-high so that broth comes to a boil.

Carefully crack eggs into soup and let boil 3-4 minutes until eggs just begin to set. Carefully stir broth mixture so that whites and yolks are drawn into long threads through the broth. Remove from heat. Season to taste with additional salt or soy sauce. Ladle soup into bowls and top each with several drops of sesame oil and a sprinkle of sliced green onions. Enjoy!


 

Back to School Night

Potato, Leek, Broccoli, and Cheese Soup with Ham and Cheese Melts
The holidays are over. January is here which brings an end to the parties, sleeping in, and general laziness associated with "winter break." The combination of cold weather and a busy work schedule makes me crave a quick, easy, and hot dinner when I get home. This is one of my absolute favorite mid-winter meals when it gets dark around 4 pm and all I want to do is cuddle up under a blanket.


Ingredients
- 1 lb. broccoli florets
- 2 medium sized Yukon gold potatoes, cut into 1" chunks
- 3 large leeks, trimmed, rinsed, and chopped
- 1 qt. chicken broth
- 4 c. shredded baby Swiss cheese, divided
- 1 c. heavy cream
- salt and pepper
- 1 tsp. paprika
- 3 oz. diced Canadian bacon
- 2 Tbsp, minced chives
- 1 ciabatta loaf, split lengthwise, then cut into 4 equal portions
- 1/3 c. mayonnaise
- 1 Tbsp. butter

In a large, heavy soup pot melt butter over medium high. Add leeks and sprinkle with salt and pepper. Cook over medium, stirring occasionally until the leeks become tender and fragrant. Add chicken broth and potatoes. Cover and bring to a boil. When the broth reaches a boil, reduce heat to medium-low and simmer for 15-20 minutes until the potatoes become soft.

While the potatoes are simmering, prepare the cheese toasts. In a medium bowl combine ham, mayonnaise, chives, and half of the shredded Swiss cheese. Stir to combine. Season with salt and pepper and the spread ham mixture in equal portions on sliced ciabatta bread. Arrange ciabatta slices on a foil-lined baking sheet. Bake in a 350˚ oven for about 15 minutes, until the cheese is melted and starts to bubble.

Once the potatoes are soft, add broccoli to the soup, sprinkle with salt and pepper, cover and simmer for an additional 8-10 minutes, until the broccoli is tender and bright green. Remove soup from heat and slowly stir in remaining shredded cheese and cream. Sprinkle with paprika and additional salt and pepper to taste. Serve with prepared ham and cheese toasts for dipping!

Warm Spell

Spicy Black Bean, Sweet Potato, and Shredded Pork Soup

Inching towards Christmas and it's cold outside!  We're in the midst of a long stretch of long, rainy days and cold, frosty nights up here in the Northwest. The best remedy is a big pot of hot soup, of course! I was looking to cook up something with a bit of a soul-warming kick that made good use of the ample supply of Kahlua Pig in the freezer. (Also a great way to use up leftover rice.) This was just what we were looking for after a long day of holiday shopping!

Ingredients
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 3 Tbsp. olive oil
- 6 c. chicken broth
- 2 sweet potatoes, peeled and cut into 1" chunks
- juice from one lime
- 1 jar red salsa
- 4 chili peppers in adobo sauce, minced
- salt and pepper
- 2 tsp. ground cumin, divided
- 2 tsp. chili powder
- 1 tsp. cardamom
- 2 tsp. garlic powder, divided
- 1/2 tsp. red pepper flakes
- 2 cans black beans, drained and rinsed
- 3 c. shredded Kahlua Pig 
- 1 c. cooked white rice
- 2 Tbsp. fresh cilantro, minced
- avocado, shredded cheese, and sour cream for serving

Heat olive oil in a large Dutch oven over medium. Add onions and garlic and cook for 5-6 minutes until fragrant and translucent, stirring occasionally. Season with salt and pepper. Add chicken broth, salsa, sweet potatoes, black beans, chili peppers in adobo sauce, lime juice, red pepper flakes, 1 tsp. garlic powder, chili powder, and 1 tsp. ground cumin. Bring to a boil. Season with salt and pepper. Cover, reduce heat to medium low and simmer for 20 minutes until the sweet potatoes are tender.

While the soup is simmering, toss the shredded pork with remaining cumin and garlic powder and a sprinkle of salt and pepper. Set aside.

When the soup is finished simmering add the cooked rice, shredded pork, and minced cilantro. Bring to a boil over high, then reduce the heat to low and simmer for 10 minutes until the meat and rice are heated through. Remove from heat and season to taste with salt and pepper. Ladle soup into bowls and top with avocado slices, a pinch of shredded cheese, and a dollop of sour cream. Serve with hot bread or tortilla chips! Yum!

On a Roll

Turkey Artichoke Lasagne Rolls
What should be on the dinner menu for a cold December night? Stews, soups, and hearty meat dishes are frequent stars of my winter meal rotation. I also have a soft spot for lasagne. It's a fabulous one-dish meal full of veggies and lots of melted cheese - the kind of cold-weather meal that warms you from the inside out. The problem with lasagne when cooking for two, however, is the leftovers. I have no problem with some leftovers, but eating increasingly old pasta for days on end is not an appetizing prospect. Lasagne rolls are the perfect solution to an over-production of this delicious Italian staple . . . make a couple dozen or make just a few! This is a great and flexible recipe to make for a large family or a cozy winter couple.

Ingredients
- 1/2 lb. ground turkey
- 3 c. simple marinara sauce 
- 1 lb. ricotta cheese
- 1/4 c. grated Parmesan cheese
- 1 lb. grated mozzarella cheese
- 2 Tbsp. Italian parsley, minced
- 6 green onions, trimmed and diced
- 2 Tbsp. olive oil
- 7 oz. canned artichoke hearts (drained and diced)
- 1 egg, beaten
- 2 tsp. dried thyme
- 1 tsp. fresh ground nutmeg
- 1 tsp. poultry seasoning
- salt and pepper
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 10 dried lasagne noodles

Bring a large pot of salted water to a boil and heat oven to 400˚F. While the water is coming to a boil, prepare ground turkey and ricotta cheese filling for lasagne.

Heat the olive oil over medium high heat. Add turkey, sprinkle with poultry seasoning, garlic powder, dried thyme, and a sprinkle of salt and pepper. Cook the turkey until it turns brown, breaking meat apart with a wooden spoon. When the turkey was cooked through, remove from heat.

In a large mixing bowl combine ricotta cheese, half the grated mozzarella, half the grated Parmesan, diced onions, egg, nutmeg, minced parsley, artichoke hearts, and dried basil. Mix thoroughly with a wooden spoon and season to taste with salt and pepper. Set aside.

When the water is brought to a rolling boil, cook the lasagne noodles for 10-12 minutes until they are soft, but slightly al dente in the middle. Drain completely. Line baking sheets with wax paper and carefully arrange the lasagne noodles in a single layer on the wax paper. (Carefully as they will be hot - it might help to handle them with small silicon tongs.)

Prepare a 13" oval baking dish with a spritz of cooking spray and then spread the bottom with 1/4 c. of marinara sauce. 

To prepare the lasagne rolls, spread 1 Tbsp. of marinara sauce across each lasagne noodle. On one end, spread a dollop of the cheese mixture over half the length of the noodle, sprinkle over with cooked ground turkey. (Divide the fillings up equally between each lasagne roll.)

Carefully roll each lasagne noodle up starting with the filled side. Gently transfer to the prepared baking dish with the open side down. Lay the lasagne rolls snugly side by side into the baking dish.

When the lasagne rolls are all placed in the dish, cover with the remaining marinara sauce and then sprinkle and cover thoroughly with the remaining grated cheeses. 

Place the baking dish on top of a foil-lined cookie sheet before placing in the oven. Bake in the heated oven for 35-40 minutes, until the cheese is melted and bubbly on top.

Allow lasagne rolls to rest 5-10 minutes before serving. I suggest serving alongside a good quality bread and a big ol' glass of wine! Yum.