simple sesame noodles

so easy, so yummy.

sesame noodles
10 servings

1 lb spaghetti or linguine noodles
1/4 + 1/8 cup soy sauce
3 tbsp sugar
6 cloves garlic, minced
3 tbsp rice vinegar
4 1/2 tbsp pure sesame oil
1 tsp hot chili oil (optional)
6 tbsp canola oil 
 6 whole green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.

Pour sauce over warm noodles and toss to coat.

Sprinkle with green onions and toss.

city bakery pumpkin pie

Whenever Linus falls asleep in the stroller, Marcy is rewarded with a treat for letting him have an extra-long turn in there. One day, we ended up at City Bakery and afterwards, their pumpkin pie was all I could think about! Better than any other, regular-old pumpkin pie you've ever had.

City Bakery pumpkin pie 
(adapted the cooking times and temperatures to ensure that the filling sets)
12 servings

1 3/4 cups (15-ounce can) pumpkin puree
1/3 cup plus 1 tablespoon granulated sugar, divided1/2 cup organic brown sugar
1 cup heavy cream
2 eggs plus 1 egg yolk
1/4 cup honey
1-2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch cloves
Pinch salt
1 1/2 cups fine graham cracker crumbs (from 12-14 graham crackers)
4 tablespoons flour
3/4 cup melted, slightly cooled butter

In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.

Heat the oven to 425 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 1/2 tablespoon sugar and, with your hand, mix to combine.

Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.

Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator.

Pour the filling into the crust. Bake at 425 degrees for 15 minutes.

Reduce oven temperature to 350 and bake for another 40-50 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.

cardamom cookies

another favorite of mine.

cardamom cookies
makes 20 servings

1 cup all purpose flour
1/4 cup white sugar
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp grated lemon peel
1/4 cup ground almonds
6 tablespoons butter
1 egg
1 tsp milk
 
Preheat oven to 400 degrees. 

Sift together flour, sugar, and spices. Stir in lemon peel and almonds. Cut in butter until mixture resembles course crumbs. Stir in egg and milk until mixture forms a ball.

Shape dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet.

Bake 8-10 mins or until set. Immediately remove from cookie sheets.

raspberry thumbprint cookies

i make this at christmastime every year.

raspberry thumbprint cookies
makes about 45-50 cookies

3 3/4 cups all purpose flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk

NOTE: This makes a LOT of cookies! You can cut this
dough in half, use one half, and freeze the other for
another time.

Cream the butter and sugar together in a bowl. Add the egg yolk and orange juice and combine. Finally mix in the flour until a dough forms. 

Shape rounded teaspoonfuls of dough into balls. Place
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.

Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.

cornbread sausage stuffing

I don't normally like stuffing, and usually just make some out of a bag for Noah's sake. This year I thought I would try to make something both of us would like, and when you add cornbread, it's waaaaaaaay better than old, boring, dry, regular stuffing!

cornbead and sausage stuffing
serves 6-8

5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth

Preheat oven to 350 degrees.

Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.

In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.

In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.

Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.

herb-butter roasted turkey

my turkey recipe for the last three years now, and it never disappoints! i should mention the original recipe was created by Tom Colicchio, a great chef of solidly good food!

herb-butter roasted turkey
makes 10 servings

1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine

Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.

Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper. 

Cooking
Total Time = ~2 hours

• Preheat oven to 425 degrees F.
• Place turkey in oven and roast 20 minutes. 
• Reduce oven temperature to 350°F. Roast turkey for 30 minutes
• Pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes.
• Baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. 
• Roast turkey until thermometer inserted into thickest part of thigh registers 175°F for about 1 hour longer*
  
  *Baste with pan juices and add 1 cup broth and 1 tablespoon butter to pan every 30 minutes=
  
• Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees). 

If desired, you can save the pan juice to make gravy.

**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.  

mashed potato fritters

What I do when we have way too much leftover mashed potatoes. Also, a quicker way to basically, make latkes (sorta).

mashed potato fritters
makes 12 small pancakes

Ingredients:
3 cups chilled leftover mashed potatoes
2/3 cups shredded cheddar cheese
2 tbsp chopped scallions
1 egg, lightly beaten
3 tbsp, plus 1/2 cup all purpose flour
vegetable oil, for pan-frying
sour cream, for serving
scallions, chopped, for serving

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Note at bottom) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Original Recipe's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
 

creamy zucchini soup

quick to make and a go-to dish to make for the kids.

creamy zucchini soup
makes 4 servings

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Working in 2 batches, puree the soup in a blender until it's silky-smooth (or use an immersion blender). Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled.

lentil bolognese

another great vegetarian recipe! I think this was better than the meat bolognese I made several years ago. We used this bolognese to make sloppy joe's, but you could also serve it on top of polenta, rice or pasta.

lentil bolognesemakes one very large pot, at least 12 servings if not more!

2 tbsp olive oil
1 onion, finely diced
2 ribs celery, finely chopped
3 large carrots, finely chopped
7 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
2 (14.5 oz) cans diced Italian tomatoes
2 tbsp dried basil
1 tsp dried oregano
1/4 tsp baking soda
salt and pepper, to taste
2 cups red lentils, rinsed
2 cups water

Heat olive oil in a large skillet. Add onion, celery ad carrot. Cook, stirring as needed, until softened about 5-10 mins.

Add garlic and cook, stirring frequently until fragrant, about 30 secs. Stir in tomato paste, and cook for 1 min. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda and salt and pepper.

Stir in lentils and water. Simmer, stirring regularly, until lentils have softened, about 20-30 mins.

italian wedding soup

This fall I've experienced the wonder and fun that are mini-meatballs in soups while eating out at a few places. One of which was this Italian wedding soup, and the next day I found myself making the exact same soup share with the rest of the family. There's something very pleasing and extra soothing about slurping a bit of soup and biting into these mini-meatballs.

I'm thinking of making a bunch of the meatballs and storing them in the freezer for whenever I have a bunch of leftovers and need a soup I know the kids will eat.

italian wedding soup
serves 10

1 lb lean ground beef
2 eggs
1/4 dried bread crumbs
2 tbsp grated parmesan cheese
1 tbsp dried basil
3 tbsp minced onion
1 quart chicken broth
1 1/2 quart water (6 cups)
2 cups spinach or kale (thinly sliced)
1 cup Israeli couscous or small pasta shapes
3/4 cup diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Roll mixture into 3/4 in logs and cut logs into 3/4 in pieces. Roll each into a ball and set aside.

In a large stockpot, heat chicken broth and water to boiling, stir in the spinach/kale, pasta/couscous*, carrot and meatballs*. Return to boil, reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.

*Pasta/couscous can be boiled seprately first to avoid soup becoming too starchy. Meatballs can be browned first in a separate pan to cut down on the grease.

coconut kale banana smoothie

I used this to mask some medicine that our daughter will have to take for the next 10 days.

coconut kale banana smoothie
1 adult serving, 2 kids servings

1 banana
2 cups chopped kale
2 tbsp coconut oil
1/2 cup milk or soy milk
1 tbsp flax seeds
1 tsp maple syrup

garlic rubbed roasted cabbage steaks

Decided to give this a shot, and it was pleasantly delicious - the sides were crisp and salty like a chip and the centers were soft and melt in your mouth.

garlic rubbed roasted cabbage steaks
serves 4

2-3 garlic cloves, smashed
1 head of green cabbage
olive oil
black pepper, freshly grated
salt

Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.

Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" slices.

Run both sides of cabbage with smashed garlic. Brush olive oil over both sides of the cabbage slices.

Sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 mins. Carefully flip the cabbage steaks and roast for an additional 30 mins until edges are brown and crispy. Serve hot and Enjoy!

sesame noodles

We're trying to cook some more vegetarian dishes in our house, but we also want our food to taste yummy - like this meal. :)

sesame noodles
serves 8

1 lb spagheti, soba or Chinese egg noodles
1/2 cup rice vinegar
6 tbsp sesame paste, almond butter or peanut butter
6 tbsp soy sauce
4 tbsp honey
2 tbsp sesame oil
1 tsp or more chili-garlic sauce (optional)
1 1/2 cup shredded carrots
1 1/2 cup celery, thinly sliced on bias
1 1/2 cup bell pepper, thinly sliced
1 pkg frozen shelled edamame (for vegetarian version)
1/2 lb shredded chicken (for non-veg version)
4 scallion, thinly sliced
6 sprigs cilantro, chopped

Bring a large pot of water to boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and run cold water over them until cooled down. Drain again.

In a bowl, whisk together the vinegar, sesame paste or nut butter, honey, sesame oil and chili-garlic sauce until smooth, or combine in a jar and shake until smooth.

Put the noodles in a large bowl along with the chopped vegetables and chicken, if using. Add 3/4 of the sauce on top and toss well to distribute the sauce evenly throughout. Top with scallions and cilantro and mix again. Serve at room temperature or slightly chilled. Add more sauce if needed.

pho noodle soup

This is what I crave all winter long, and I finally decided to learn how to make my own. It's not the simplest of recipes, but I figured if I spent time upfront making the broth, then I could freeze it and have it on hand whenever I like.

pho noodle soup
makes 6 servings

For Broth: 
5 lbs beef marrow or bones
1 lb beef tendon
2 (3 in) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
1/4 cup fish sauce
3 tbsp sugar
10 whole star anise
6 whole cloves
1 cinnamon stick (optional)
1 tbsp salt

 For Noodle Soup and Garnishes:
1 lb dried, wide rice sticks, soaked, cooked and drained
1/2 lb beef meatballs
1/2 lb beef sirloin, sliced paper-thin across the grain (I find them in Chinatown, pre-sliced)
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 lb bean sprouts
10 sprigs basil
6 Thai or 1 serrano chili, cut into thin rings
1 lime, cut into wedges

In a large stockpot, bring 6 quarts water to a boil. Place the bones and in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.)

Put the tendon in the emptied pot and cover with water at least 3 in above the tendon. Boil tendon and then simmer until soft, about 4 hours.  Once tendon is soft, remove from pot and once cool enough to handle, slice and add to broth. (I like to save my tendon broth and add salt and green onions for a simple white bone broth for when I'm sick or feeling under the weather).

Meanwhile, char your onions and ginger: (I think this can be done in an oven too, but haven't tried that method) Hold the piece of onion or ginger with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3-4 mins. Char the onions in the same way. Peel and discard the blackened skin of the ginger and onions.

When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar.

When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining bones to simmer in the pot while you assemble the bowls.

To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

chocolate peanut butter banana smoothie

a kid favorite, what we do with overripe bananas.

chocolate peanut butter banana smoothie
2 servings

2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract

Add all ingredients to a blender and process until well pureed. Serve immediately.

Chinese red bean soup with QQ balls

Chinese people eat this sweetened bean soup as a dessert, and the Taiwanese add little chewy (QQ), sticky rice flour dumplings for extra goodness and fun.

red bean soup
makes 12 servings

2 cups red adzuki beans
3/4 cup sugar
2 pieces tangerine or orange peel (optional)

for the QQ (tong shui)
1/2 cup glutinous rice flour
3 tbsp water

Soak the red beans in cold water for 2 hours.

Discard the water, add the beans to a medium or large pot and add water until it reaches 2 in above the beans. Bring to a boil, then reduce the heat to low Add the optional orange peel and then cook for 2 hours, stirring occasionally. Add additional water as necessary.

After 2 hours, the beans should be breaking, but still somewhat firm. Add sugar to the soup and stir or wait to let it dissolve.

Once dissolved, let the soup cook down for up to 30 mins until it reaches your desired consistency.

To make the QQ balls:

Mix the water and rice flour together to form a paste that holds together. If the paste is too dry and does not form a cohesive blob or mass when pressed together, add sprinkles of water a bit at a time until it does. The firmer the paste, the more QQ or chewy the balls will be.

Use your palms to form a log out of the paste, about the diameter of your fingers, or however large you want it. Break off little bits of the dough and round out each bit to form a ball.

Gently place the balls into the gently boiling soup. Once they float (within a few mins), your soup is ready to be eaten. If you overboil these, it's ok, but they will expand and absorb water, becoming less QQ.

Asian chicken lettuce wraps

These aren't that authentic, but still delicious!

Asian lettuce wraps
makes 4 servings

18 bibb, butter or ice berg lettuce leaves
1 lb boneless chicken, diced
1 tbsp cooking oil
1 large onion, chopped
1 bell pepper, chopped
6 oz mushrooms, chopped
1 cup bean sprouts (optional)
2 cloves garlic, minced
2 tsp ginger, minced
1/2 cup hoisin sauce
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 dash Asian chile pepper sauce (optional)
1 8 oz can water chestnuts, drained and chopped OR 3 stalks celery, thinly sliced
1 cup cashews (optional)

green onions, chopped
cilantro, chopped

Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.

Heat oil in a large skillet over medium-high heat. Cook and stir chicken until cooked on all sides. Stir in onion and vegetables until tender. Stir in hoisin sauce, garlic, ginger, soy sauce, and vinegar. Add water chestnuts, sesame oil and cashews.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Serve in lettuce wraps and garnish with cilantro and green onions.

vegetarian pasta + bean soup

we actually had everything on hand and it's made in the slow cooker too!

slow cooker vegetarian pasta + bean soup
makes 6 servings

2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic 
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley

Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.

While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.

Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.

roasted kabocha squash soup

really good. a little too much spices (maybe it was the ginger) for the kids, but we really enjoyed it.

roasted kabocha squash soup
serves 8 

1 kabocha squash, seeded (3-4 lbs)
1 tbsp olive oil
salt

1 1/2 tbsp olive oil
2 cups chopped or sliced onions
2 ribs celery, chopped
3 cloves garlic, minced
1 1/2 in piece ginger, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken stock
2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.

Use a good sharp knife to cut the seeded kabocha squash into several large pieces. Place the squash pieces on a roasting pan. Brush all sides with olive oil and sprinkle with salt. Put the pieces skin side up on the pan. Roast for 45-60 mins, until completely cooked through, soft and caramelized at the edges. Remove from oven and set aside.

Heat olive oil on medium high heat in a large pot. Add the onions and celery. Lower the heat to medium and cook until softened, 8-10 mins. Add the garlic, ginger, cumin and coriander and cook two minutes more.

Once the squash is cool enough to handle, remove and discard the skin. Place the roasted squash flesh into the pot with the onions and celery. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook for 8-10 mins.

Remove from heat. Use an immersion blender (or work in batches with a standing blender) to puree the soup. Add more salt to taste.

crispy baked chicken

Known in our house as Amazing Chicken, from its original recipe.

crispy baked chicken
makes 4 servings

4 chicken thighs
1/4 cup mayonnaise
3/4 cup seasoned bread crumbs or panko

Preheat oven to 425 degrees. Grease a baking dish.

Brush chicken on all sides with mayonnaise, and roll in bread crumbs or panko until coated. Place coated breasts into the prepared pan.

Bake uncovered for 45 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.

banana pancakes

what I do when we have brown bananas

banana pancakes

1 cup flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk (or milk)
2 tbsp vegetable oil
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

Combine flour, sugar, baking powder and salt. In a separate, larger bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

chocolate zucchini muffins

I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit. 

chocolate zucchini muffins

4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.

In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.

black bean soup

Super easy, slow cooker recipe. I served this alongside some baked potatoes.

black bean soup

2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water

Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream

Rinse beans under cool water and pick out any stones or debris.

Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.

Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.

Garnish with scallions, cheese, avocado or a dollop of sour cream.

shrimp scampi pasta

a much welcome meal after eating seemingly-endless leftovers for a week. everyone ate it up!

shrimp scampi pasta
makes 6 servings

1/4 cup olive oil
1 lb peeled and deveined raw shrimp
4 large garlic cloves, finely minced
1 red bell pepper, finely sliced and chopped (optional)
1/2 tsp dried hot red-pepper flakes (optional)
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
1 lb pasta noodles (linguine, spaghetti or fettucine)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan (optional)

Boil water for pasta in a 6-8 quart pot.

Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot, but not smoking. Then saute shrimp, turning over once, until just cooked through, about 2 mins and transfer with a slotted spoon to a large bowl.

Add garlic to remaining oil in skillet and saute for 1 min, or until fragrant. Add in red bell peppers and saute for a few mins, until almost tender. Add wine, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture, parsley and half of parmesan cheese Add some of the reserved cooking water if necessary to thicken the sauce.

roasted herb sweet potatoes

yummy.

roasted herb sweet potatoes
makes 4 servings

3 sweet potatoes, peeled and cubed
1 tsp dried oregano
2 garlic cloves, coarsely chopped
salt
olive oil

Preheat oven to 375. (I was also baking something else, so mine were baked at 450 for ~20 mins, and then 350 for another 20, and it was scrumptious!)

Combine all ingredients and lay out on a baking pan.

Bake in preheated oven for 45 mins.

creamy buttermilk dressing

I made this dressing in an attempt to recreate one of my favorite salads from dirty-bird-to-go (minus the cornbread croutons and fried chicken) and also to entice our two toddlers to eat salad; it worked by the way! Not the healthiest - it's basically cream, cream and more cream, but everyone ate lots of salad and was happy about it, too!

creamy buttermilk dressing

makes 1 cup

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk

3 tbsp lemon juice or rice wine vinegar

1 large garlic clove, minced or mashed

salt and pepper to taste

Combine all ingredients until well blended. 

chicken scallopini and farfalle pasta

another recipe from blue apron. Not sure if I would make the chicken again, but the pasta was excellent.

chicken scallopini with farfalle
5-6 servings

4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour

In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.

Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.

Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.

Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.

In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.

Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!

orange ginger salmon

We were given a free week of blue apron, and this was one of the recipes (+ ingredients) we received. The sauce was really good, and I misread the instructions, resulting in a extremely soft, melt on your mouth salmon that was cooked to perfection. I also used some of the leftover sweet soy sauce and recreated the same dish with tofu instead.

orange ginger salmon
makes 4 servings

4 salmon fillets
2 cloves garlic, minced
1 in piece ginger, minced
1/2 orange, juiced
less than 1/4 cup sweet soy sauce
1 scallion, sliced

Pat the salmon fillets dry and season with salt and pepper on both sides.

Heat 1 tbsp of oil on medium high until hot. Add the salmon fillets, cook 2-3 mins per side or until crispy and golden brown. Transfer to a plate and set aside. (I missed this step when I first made it, so ended up just cooking the salmon for longer completely in the sauce on medium heat.)

Heat the same pan on medium heat until hot. Add the garlic and ginger, cook, stirring occasionally until fragrant. Add the orange juice, sweet soy sauce and 1/4 cup of water. Cook, stirring occasionally, 30 secs to 1 minute, or until well combined.

Add the cooked salmon fillets, cook spooning the sauce over the top 1-2 mins, or until the sauce is slightly reduced. Transfer to a serving dish. Garnish with scallions.

whole wheat banana berry muffins

a muffin that is actually a healthy breakfast! these are great for freezing and then thawing one or a few overnight for the next morning.

whole wheat banana berry muffins
makes 18 muffins

2 eggs
1/2 cup plain yogurt
1/4 cup apple sauce
1/2 cup brown sugar
1 tsp vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1/2 cup oats
1 tsp baking soda
1/2 tbsp cinnamon
1 tsp ground ginger
1/2 tsp all spice
1/2 tsp nutmeg
1 1/2 cup frozen berries

Preheat oven to 350 degrees. Grease muffin pans or fill with paper liners.

In a large bowl, whisk eggs, yogurt, applesauce, sugar, vanilla and bananas. Combine the flour, oats, baking soda and spices. Stir into the banana mixture until moistened. Stir in the berries until evenly distributed. Spoon batter into muffin cups, 1/2 - 3/4 of the way full.

Bake for 20 mins. Cool before removing from muffin tins.

corn and potato chowder

This was our lunch today and it was super good!

slow cooker corn and potato chowder
makes 12? servings

8 oz (1/2 lb) bacon, cooked until crispy and crumbled
2 1/2 lbs Russet potaotes (about 5), unpeeled and diced into cubes
8 cups (2 lbs) kernel corn (I used frozen)
1 sweet yellow onion, finely chopped
1 cup chopped celery
6-8 garlic cloves, crushed
1/2 tsp salt
32 oz chicken stock
16 oz half & half (or heavy cream)
salt
pepper

Combine all ingredients except the half & half in the slow cooker.

Cook on low for 10 hours or high for 6 hours.

Blend about half the soup.

Add cream and continue cooking uncovered, for about another 15 mins until heated through. Add salt and pepper to taste.

white bean chicken chili

this recipe comes from my friend Erin, who made it for me once and I've never stopped thinking about it.

slow cooker white bean chicken chili
makes 6 servings

1 1/2 lbs lbs boneless, skinless chicken
1 tbsp oil
1/2 cup chopped onion
2 cloves garlic, finely minced
1 zucchini, cut into large pieces
1 bell pepper, diced (you can use a poblano pepper if you want some spice)
32 oz chicken broth
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1/2 tsp chili powder
2 cans (15 oz ea) white beans, rinsed and drained
juice of 1 lime
1/2 cup chopped fresh cilantro

Optional Garnishes:
sour cream
avocado, diced
chopped cilantro
shredded cheddar cheese

Place the chicken in the bottom of a 5-qt. slow cooker.

In a pan, heat the oil until ripping and hot. Add the onion, garlic, and pepper and saute for 3-4 mins. Scrape the mixture into the slow cooker.

Add the chicken broth, zucchini, cumin, salt, pepper, oregano and chili powder.

Cook on low for 6-8 hours.

Remove the zucchini and blend. Shred the chicken. Return zucchini to pot, and add beans. Cook on high for 30 ins until beans and soup are heated through. Stir in the lime juice and cilantro and add salt and pepper to taste.

Serve with garnishes if desired.

soy ginger scallion whole steamed fish

This dish is probably my favorite of a multi-course Chinese banquet. I never thought I'd be able to do it on my own, but this turned out just like the real thing.

whole steamed fish with soy, ginger and scallion
makes 2 (or 4 side) servings

1 (1 1/2 lb) whole white fish (such as sea bass, branzino or flounder), cleaned with head and tail intact
salt and freshly ground black pepper
2"x 1/2" piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tbsp rice wine
1 scallion, julienned
4 sprigs cilantro
1/2 cup canola oil

Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.

Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.

Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.

While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.

When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

soy sesame miso dressing

A friend of ours brought over this homemade dressing which they received from another friend, who owns a restaurant and never gives out the ingredients of this dressing. It was so good! We've been trying to recreate it - we've even kept a small amount of the original jar to compare with and tweak each new recipe we make. This isn't exactly it, but we're getting closer...

miso sesame soy dressing
makes 4-6 servings

1 1/2 tbsp miso paste
2 tbsp rice vinegar
1 tbsp soy sauce
1 1/4 tbsp honey
1 tbsp minced, fresh ginger
1 tbsp sesame oil
1 1/2 tsp lime juice

Whisk miso paste into rice vinegar in a bowl until smooth. Stir in honey, ginger, sesame oil and lime juice into the vinegar mixture.

asian pulled pork buns

Asian pulled pork buns
makes 12 servings

For sauce: 

1/2 cup low sodium soy sauce

1/2 cup hoisin sauce

3 tbsp ketchup or sriracha sauce

3 tbsp rice vinegar

1/4 cup honey

3 cloves garlic, minced

1 1/2 tbsp peeled and grated fresh ginger

2 tsp dark sesame oil

1 1/2 tsp Chinese five-spice powder

 1 pork shoulder

½ bunch green onions, sliced thin

½ bunch cilantro, chopped

Chinese mantou or American potato sandwich buns

Put sauce ingredients into a jar and shake to combine.

Add 1/4-1/2 of the sauce, along with the meat to the slow cooker and add water to cover meat completely. Cover with lid and cook the meat on low for 8 hours (or high for 4 hours).

When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork, removing any skin, fat and bones.

Return the meat to the pot or large bowl and stir it in the remaining sauce.

Serve the meat inside a bun, and topped with a few green onions and cilantro sprigs.

almond berry breakfast smoothie

I'm not a breakfast smoothie kind of person, but lately I've been making this every once in awhile. Marcy likes it because it always ends up pink or purple.

almond berry breakfast smoothie
makes 1 pint glass and 2 half kid cup portions

1/2 cup raw almonds whole or chopped
1 tbsp honey
1 tbsp coconut oil
1 tsp vanilla extract
3/4 cup frozen berries
1 banana
1 cup milk or almond milk

Combine all ingredients into a food processor or blender, and blend until smooth. If using a blender, you should probably make sure your almonds are chopped first.