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Soft Citrus Drop Cookies

2013-05-17T13:05:00.000-05:00

My grandma is famous for a lot of things. Most recently for not being very nice and not taking her medication, but also for her Orange-Sour Cream Drops. As a child I would spend many afternoons at her house around Christmas time making batch after batch of orange cookies, peanut brittle, and a cotton candy-like creation called Divinity.

Her orange cookies are noteworthy because of their two types of tang; the first from the citrus zest and juice and the second from copious amounts of sour cream. They also contain large amounts of butter which give them a melt-in-your-mouth quality, especially if you sneak one straight out of the oven—to die for people, I'm telling you.

I dream of these cookies often. I have a very, very, soft spot for them that might only be matched by my father, whose love of peanut butter and dill pickle sandwiches I also share. Great gourmands think alike, am I right?

The problem with Grandma Phyl's Orange Drops is they are kind of a pain-in-the-butt to make, there's lots of juicing and zesting and frosting involved. So I was psyched when I came across a very similar recipe in an old issue of Everyday Food.

They are basically a Snickerdoodle recipe with citrus swapped in for the cinnamon and vanilla and a simple little icing spread on top. They have soft centers and delicate, crisp edges with a light lemon and tangerine combo that is irresistible.

They don't have the heft of Grandma Phyl's cookies, and they are certainly not as intensely orange-y, but they will most certainly subdue my orange cookie craving until Christmas or at least through spring.

Soft Citrus Drop Cookies

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Adapted from Everyday Food

Makes 5 dozen

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 tablespoons grated tangerine zest, divided
4 teaspoons lemon zest, divided
2 large eggs, at room temperature
3 tablespoons freshly squeezed tangerine juice
3 tablespoons freshly squeezed lemon juice
3 1/2 cups powdered sugar

Heat oven to 350°F and arrange racks in the lower and upper third of the oven. Combine flour, baking powder, and salt in a large mixing bowl and whisk to break up any lumps.

Combine butter and sugar in the bowl of a stand mixer and beat on medium until light and fluffy, about 4 minutes. Add half the tangerine zest and half the lemon zest and beat until incorporated. Scrape down the bowl then add the eggs in one at a time. Add flour mixture and beat until incorporated.

Scoop into rounded tablespoons and place about 2 inches apart on parchment-lined baking sheets. Bake until edges are lightly golden, but cookies are still soft in the middle, about 12-15 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.

Whisk together the tangerine and lemon juices, remaining zest, and powdered sugar until smooth. Spread icing over each cookie and let stand at least 1 hour to allow the icing to harden slightly. Store in an airtight container for up to 3 days.

Bean and Bacon Soup

2013-05-14T14:16:00.000-05:00

When we first announced that we were moving to North Dakota we usually got one of two responses. The first was, why? The second, more optimistic reaction was, it must be so peaceful there, aren't there a lot of horses?

The horse response always caught me off guard because that was not the first thing I thought of when I imagined our life in North Dakota. I like horses as much as the next Midwestern gal, but Montana, Wyoming, those seem like far horsier states than ours. Four years later and I guess we are embracing prairie life because the horse riding predictions finally rang true.

Paula, the secretary for the music department at the University invited us out to her ranch last week for burgers, wine, and horseback riding. Ten miles down one dirt road and three miles down another landed us at the farm her great-grandparents homesteaded in 1897. Wide expanses of farmland surrounded us in every direction and I imagined riding up to that spot in a covered wagon. How did people decide where to stop when everything looks exactly the same? "Well Ma, this wide open field of grass looks as good as any."

The house they live in is the same one her great-grandparents built. The barn is only the second one on the property—the first was blown down in a tornado in 1930. The land is now plowed in neat rows and metal storage buildings dot the landscape, but for the most part everything is pretty much as it was two hundred years ago.

Louisa had a blast riding atop Carrot, a chestnut thoroughbred 150-times her size. She had a smile a mile wide as soon as she put her tiny feet in the stirrups. Her expansive grin turned into all out opened-mouth fits of giggly laughter when Layne, Paula's rodeo-star daughter, sat in the saddle with her and got the horse trotting at a moderate speed.

The wind whips pretty hard out there with no trees or houses to keep it confined. The next night I still felt a chill and was hungry for a hot bowl of soup to warm me up. I am a big fan of those bags of dried mixed beans, sometimes labeled 16 bean soup or 14 bean soup. I like the variety of textures from the little beans that get overcooked and give the soup some viscosity, to the big ones that still retain some bite.

Of course bacon and beans is a no-brainer and cooking the aromatics in the bacon grease is always a good idea. The turmeric however is what makes this soup extra special. It adds a nice bright note as well as its signature citron color. A simple soup like this one will get you through those last blustery days of spring and right on into summer.

Bean and Bacon Soup
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Makes 6-8 servings

4 ounces bacon
1 large yellow onion, diced
3 stalks celery, diced
4 carrots, sliced 1/2-inch thick
4 cloves garlic, chopped
1 pound 4 ounce bag dried mixed beans
8 cups chicken stock or low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon ground turmeric

Place bacon in a large soup pot and cook over medium heat until crispy and brown. Transfer to a paper towel-lined plate and set aside, leaving the bacon fat in the pot. Add the onions and cook until starting to brown. Add celery, carrots, and garlic and cook, stirring occasionally, until vegetables start to soften, about 3-5 minutes.

Add remaining ingredients and bring to a boil. Reduce heat to a simmer. Cover and cook over low heat until beans are tender, about 1 1/2-2 hours. Season with salt and freshly ground black pepper, ladle soup into bowls, crumble bacon over each bowl and serve.

Blueberry Chews

2013-05-04T07:34:00.001-05:00

As I predicted last week, spring has finally arrived in North Dakota. It might have taken until May to do so, but I say let's celebrate with cookies!

I will admit for all of my local readers that spring did come...and has since left (it was 23°F this morning) but I believe it will be back and at least we're not like those poor saps south of here who had snow on May Day...ha ha suckers! Sorry, that wasn't nice.

Anyhoo, let's talk fruit-filled, soft, crumbly cookie fabulousness. These chewy blueberry cookies are like the best Fig Newton and Fruit Roll-up together as one. They feel fancy enough to make a lovely Mother's Day gift, but are substantial enough to satisfy the sweetest of sweet tooths.

The blueberry filling is tinged with orange zest and orange juice and I've thrown in a few raisins for good measure. The raisins act like the adults in the situation, kind of like chaperones at prom, making sure the blueberries don't get too carried away with their bad selves.

The citrus-tinged fruit gets wrapped in a soft sugar cookie dough then sliced and baked. Making for one hell of an elegant little cookie.

Blueberry Chews
Adapted from Parents Magazine
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Makes 32 cookies

6 ounces dried blueberries
2 ounces raisins
1/4 cup packed brown sugar
1 1/2 teaspoons grated orange zest
1 cup orange juice
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Combine blueberries, raisins, brown sugar, orange zest, and juice in a medium saucepan and bring to a boil. Simmer, uncovered, for 15 minutes or until nearly all of the liquid has evaporated, stirring occasionally. Remove from heat; let cool. Scrape mixture into a food processor and purée until smooth.

Heat oven to 350°F. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy, about 5 minutes. Beat in eggs, one at a time, then add vanilla. Stir together all the dry ingredients in a separate bowl then add to the butter mixture and beat on low until flour is completely incorporated.

Divide dough into 4 equal pieces. Wrap 3 in plastic wrap and refrigerate while you roll out the other piece. Place 1 piece of dough between 2 pieces of parchment or waxed paper and roll into a 12in-x-5in rectangle, about 1/4in thick. (The easiest way to do this is to roll it out lengthwise to 12 inches first, then out). If you are feeling anal you can trim the edges, if not, leave them rough. Remove the top piece of parchment and spread about 1/4 cup of the blueberry filling down the middle. Use the bottom piece of parchment to fold the dough lengthwise over the filling and seal the edges with the tines of a fork.

Cut crosswise into 8 slices. Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough. When one baking sheet is filled bake for 15 minutes, or until browned. Remove to a rack to cool and repeat with remaining dough.

Grocery List #1 [The Condiment Run]

2013-04-28T11:50:00.000-05:00

Reading someone else's grocery list is the food equivalent of sneaking a peek at their diary. A grocery list, while nonchalantly written, is extremely personal and not meant to be shared with anyone outside your immediate family.

This mundane errand we run tricks us into thinking no one would possibly care what we went to the store for, but discovering someone's tossed out list can be the best find at the supermarket.

Take this one for example, first can we give a shout-out to poodle lover's everywhere? Who wouldn't use the crap out of that notepad?

I'm going to go ahead and assume this is a woman writing this list and I'd love to ask her what are you going to do with all those condiments girlfriend? That's going to be one hell-of-a-cheese sandwich with all that butter, and mayo, and ketchup....I'm sorry katcup. That's assuming she meant Velveeta, although Velella could definitely be something I've never heard of.

One more question.....is that last item Chicken and Bisquick or Chicken in a Biscuit?

Red Bean Burgers with Paprika Sauce

2013-04-24T14:01:00.000-05:00

I hate to jinx myself (and everyone else in a 200 mile radius) by saying this, but I think spring might finally be here. I say this even after school was canceled last week due to blizzard conditions and even though the sign at the bank downtown only read 37° F when we drove by it an hour ago.

Despite all the evidence to the contrary, I'm convinced that next week I might be able to turn off the heat and open the windows for the first time since October. I have little tiny sprouts popping up in the pots on the windowsill, they are telling me winter is almost over and I'm choosing to believe them.

It has been cold so long that I'm actually kind of over spring, it's taking too long to get here and I'm sick of waiting. I'm ready for summer. I want it to be hot. I want to tend to my gigantically bushy tomato plants while the kids run through the sprinkler. I have visions of turning my entire backyard into a corn patch this year.... we'll see.

In the meantime I'm going to appease myself with summer food. Salads, limeade, popsicles, and big 'ol burgers like this one.

Crispy on the outside, soft and creamy on the inside these veggie burgers leave those frozen hockey pucks from the freezer section to shame. They are kept moist with copious amounts of shredded carrot and zucchini and have a manly, robust quality thanks to the red kidney beans. Atop a toasted bun with some garlic-laden paprika mayonnaise and you'll start thinking of summer too.

Red Bean Burgers with Paprika Mayonnaise
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Makes 8 burgers

For the burgers:
5 tablespoons olive oil, divided
1 onion, finely chopped
1 celery stalk, finely chopped
2 carrots, grated
1 medium zucchini, grated and excess moisture squeezed out
2 garlic cloves, minced
2 (15.25oz) cans red kidney beans, drained and rinsed
1 cup whole wheat panko breadcrumbs
2 teaspoons of your favorite spice mix (I used BBQ, but cajun, creole, or Old Bay would be good)

For the Paprika Mayonnaise:
1/4 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
3/4 teaspoon smoked or sweet paprika
salt and pepper to taste

Heat 3 tablespoons of the olive oil in a large frying pan over medium-high heat. Add onion, celery, carrots, and zucchini and season with salt and pepper. Cook, stirring occasionally until the vegetables start to brown. Add garlic and cook another minute. Remove from heat and set aside to cool.

Mash the beans in a bowl with a potato masher to desired consistency (I mashed mine up pretty good for the kiddos, but you can leave it chunkier if you prefer). Add the vegetables and remaining ingredients and thoroughly combine. Taste mixture and add more salt, pepper or spice mix as needed.

Form 8 patties, about 1/2 cup each, or make smaller "sliders" if you'd like. Cover and chill for at least 30 minutes or overnight.

Meanwhile, make the paprika mayonnaise: Combine all ingredients in a medium bowl and stir until smooth.

If you have made the burgers the day before take them out of the refrigerator about 30 minutes before cooking, otherwise, heat the remaining 2 tablespoons oil in a large non-stick frying pan over medium heat. Once oil is shimmering add burgers and cook for 3-4 minutes a side or until browned, crispy, and hot all the way through. Don't crowd the pan, you may have to do this in batches. Serve with paprika mayonnaise or ketchup for the little ones.

Uncooked burgers can be laid out on a baking sheet in a single layer, uncovered, and placed in the freezer. Once completely frozen, pack in a resealable freezer bag and freeze for up to 3 months. Thaw, covered, in the refrigerator before cooking.

Ginger Sandwich Cookies with Lemon Filling

2013-04-18T22:15:00.000-05:00

When it comes to gifts a big canister of cookies is hands down the best present you can ever give. Especially if that present is to be delivered by mail. Who doesn't like cutting through packaging tape to find an unexpected stockpile of cookies? I dare say if there is a person out there who can resist immediately eating at least 2 on the spot I want you to hunt them down and turn them into the authorities for offensive sourpussery.

I celebrate everyone I know by sending them a gigantic container of cookies for their birthday. I have about 2000 nieces and nephews so buying them all gifts can get a little out of hand not to mention cookies are way more personal than some toy they are going to forget about the day after they open it, or a lame-o gift certificate. I employ my children in the effort so they feel invested in the gift. They help make the cookies, decorate the containers, and make a cute card—violá gift goddess strikes again.

We made these celebration cookies for my nephew Joshua's birthday a couple of weeks ago. He was turning 5 and you know, that's kind of a big deal....to Joshua.....whose birthday I kind of forgot. Because of my belatedness we had to up to ante, no plain 'ol chocolate chip for that guy, nope, I had to pull out the big guns. If you are in need of a really special, exceptionally delicious cookie this is it.

They take a little work with all the rolling and filling and sandwiching and such but the lemon-ginger combo is out of this world. Let me just start by saying, these ginger cookies, by themselves, are hands down the best ginger cookies you will ever eat. They are soft, chewy, and perfectly spicy without being too in your face. I beg of you to eat one warm right out of the oven. You will momentarily be transported to heaven and you won't regret it. But ginger is no wimp, you've got to have some umph to stand up to it and this lemon filling does the job, it is bright and tart and of course very buttery.

I could go on forever about these cookies but I can't. Little Lucas's birthday was five days ago and I have yet to make his cookies.

Ginger Sandwich Cookies with Lemon Filling
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Makes 32 sandwich cookies

Adapted from Brigid Callinan

For the dough:
2 cups all-purpose flour
1 tablespoon ground ginger
2 1/2 teaspoons ground cinnamon
1 3/4 teaspoons baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar plus 1/3 cup for rolling
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup plus 2 tablespoons blackstrap molasses

For the filing:
2 1/2 cups powdered sugar, sifted
6 tablespoons unsalted butter, at room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 tablespoon lemon extract
1 tablespoon freshly squeezed lemon juice (from 1 lemon)

For the dough:

Heat the oven to 325°F and arrange the racks in the upper and lower sections of the oven. Line 2 baking sheets with parchment paper or a silpat and set aside.

Combine the flour, ground ginger, cinnamon, baking soda, and salt in a large bowl and whisk together.

Combine the 3/4 cup sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs and molasses and beat until smooth, about a minute more.

Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until incorporated, about 1 minute. Wrap half of the dough in plastic wrap and refrigerate. Divide remaining dough into roughly 32 heaping teaspoon sized rounds and place on the prepared baking sheets.

Place the remaining 1/3 cup of sugar in a bowl. Roll each piece of dough into a ball and roll each ball in the sugar to coat. Space the balls about an inch apart on the baking sheets and bake for 12-14 minutes, rotating them from the upper and lower racks halfway through. They will still be soft when they are done.

Immediately transfer cookies to a wire rack and repeat with the remaining dough. Let cookies cool completely before frosting.

For the filling:

Place the powdered sugar, butter, and zest in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until mixture looks crumbly. Gradually increase the speed to medium and beat until smooth, about 2 minutes. Reduce the mixer to low and add lemon extract and juice and beat until combined. Increase the speed to medium and beat until fluffy.

When cookies are completely cool, spread or pipe about 1 heaping teaspoon of filling onto the flat side of half the cookies. Top with another cookie and press to help them stick together and flatten the frosting.

Cookies keep sealed in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Defrost (tightly wrapped) at room temperature.

Beef and Chipotle Chili

2013-04-14T21:23:00.000-05:00

I took leave of my house for the first time since the baby was born. Well actually much longer than that. I have not been out in the world, alone, for two years, right before I found out I was pregnant again.

I had been looking forward to this trip for months. Dreaming of it on many cold winter days stuck inside our minuscule house with two small children and all their stuff. All their toys, and books, and crunched up Cheerios ground into the carpet. I would imagine myself dressed in something other than yoga pants, wearing make-up, strolling freely with my rolling suitcase in tow right out that back door, into the car, and flying high above them in a very silent airplane. 'Bye-bye', I would happily wave from the little rectangular window, 'Mama will be back soon'.

But when it came time for me to go my heart ached at the thought of leaving my babies. Although I was leaving them in the very capable hands of my husband my mind raced with worry. 'What will the baby think? He will never understand what is going on. Will he wonder if I had gone forever?' And my little Louisa, would she make it to school on time? What if my husband forgets to pick her up?

Looking in from the outside this all seems so trivial (I was only gone for 5 days people) but there were many deep breaths taken on that first day away. I'll admit I wiped away a few streams of tears that the man sitting next to me on the plane was politely ignoring.

The trip was nice.... great people...... beautiful weather....... amazing food....everything I had hoped it would be, but by day 4 I was ready to come home. Let's face it, I was lost out there in the world by myself. I'm just not as interesting to myself as I used to be. It's boring thinking about me all the time. I needed the constant chatter, tiny calamities, and giggles, my brain no longer functions well in silence.

I returned late at night, long after the kids had gone to bed, but the baby woke-up crying a couple hours after I got home. I went in to see if he was okay and I'm sure the relief on his face mimicked my own. I picked him up and our embrace was as if our bodies had been starved for each other's touch. I realized immediately there was no putting him down, he clung to me, heavy and hard. I laid down with him directly on top of me, his tiny body melting into mine. When his breath deepened and I thought for sure he was fast asleep I tried to rearrange myself in a more comfortable position, sliding him more to one side. He sprang awake, gave out a small cry and climb back directly on top of my chest where he immediately fell back asleep. We slept like that all night, the way I used to sleep with him when he was a newborn, fraile, and vulnerable. When the morning light finally woke us both he sleepily looked at me rubbing his eyes to see me more clearly then took his little fist and pounded me on the head as if to say, 'Don't ever do that to me again!'

There is actually a blizzard outside my window right now...I'm not shitting you (apologies for the language but blizzards in April deserve a good cursing). Anyhoo, since it is snowing fiercely outside it is still well within the realm of chili weather. This one has plenty of heat, exactly what one needs when the calendar says Spring but Mother Nature has not yet gotten the memo.

Beef and Chipotle Chili
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Makes 10-12 servings

3 tbsp olive oil

1 large yellow onion, chopped

2 large red bell peppers, chopped

1 jalapeño, chopped

kosher salt and freshly ground black pepper

2 pounds ground beef

4 cloves garlic, chopped

4 chipotles en adobo, chopped

1 teaspoon ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp dried oregano

1 (28oz) can stewed tomatoes

2 (15oz) can kidney beans, drained and rinsed

¼ cup chopped cilantro

Heat oil in a large Dutch oven over medium-high heat. Add onions, bell peppers, and jalapeño. Season with salt and pepper and cook, stirring occasionally until all liquid has evaporated and onions are starting to brown, about 10-15 minutes.

Add ground beef, garlic, chipotles, and all the spices. Season again with salt and pepper and cook, breaking up the meat with the back of the spoon until browned, about 5 minutes.

Add tomatoes, water and beans and bring to a boil. Reduce heat to a simmer and let simmer for 1 hour. Taste and add more salt if necessary. Stir in cilantro and serve.

Chewy Oatmeal-Coconut Cookies {Dariy-Free}

2013-03-30T12:39:00.000-05:00

I've become more interested in memorizing recipes.

Savory things I obviously have down. I no longer require a recipe to make a soup or throw together some pasta but I have always religiously followed a recipe when it comes to baking.

That was fine in 2006 B.C. (before children) but now that I am constantly making this batch of cookies, or that batch of cupcakes (always at 11pm I might add) I have found it very helpful to be able to get out some flour, sugar, and chocolate and throw it together without stopping every 5 seconds to check and see what I'm supposed to do next.

This is my newly memorized cookie recipe that I adore because it is the most versatile thing around. The flour, baking soda, salt, sugars, vanilla, and eggs always stay the same. As does the fat —I always use extra-virgin coconut oil so they are dairy-free but feel free to substitute the same amount of unsalted butter (that would be 2 sticks). The rest is adaptable to whatever you have on hand. Want chocolate chip cookies? Okay, take out the oatmeal, coconut, and lime zest and add a bag of chocolate chips. Peanut butter? Omit the same ingredients and add 1 cup peanut butter, want to add dried tart cherries to that? Add 1 cup of cherries with the peanut butter.

They cater to every whimsy and really what more can you ask for in a cookie?

Chewy Oatmeal-Coconut Cookies {Dairy-Free}
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Adapted from Everyday Food

Makes 3 dozen

1 cup unsweetened flaked coconut
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup extra-virgin coconut oil
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups old fashioned oats
1 tablespoon finely grated lime zest

Heat oven to 350°F. Spread coconut in an even layer in a large frying pan and toast in the oven until golden and fragrant, about 5 minutes. (Stir the coconut every so often as it is toasting so all pieces get an evenly browned.)

Combine flour, baking soda, and salt in a large bowl and whisk together. Combine coconut oil and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes. Add vanilla and eggs and continue beating until fluffy again (the coconut oil will sieze up when the eggs are added, just keep beating until it gets smooth and fluffy). Add flour mixture, oats, and lime zest and beat until thoroughly combined.

Drop dough by in 2-tablespoon-sized balls about 2-inches apart on parchment-lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12-14 minutes, rotating the baking sheets halfway through baking. Let cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool. Repeat with the remaining dough.

Garam Masala Carrot Fries and Thoughts on Feminism

2013-03-23T11:59:00.000-05:00

I was up way past my bedtime last night reading the cover story in the recent New York Magazine. On the cover was a white woman (like me) with mixed race babies (like me) and the title The Feminist Housewife (like me?).

Having just finished The Feminine Mystique I was interested in reading today's take on feminism and motherhood. I thoroughly enjoyed the article, much more than I enjoyed reading Betty Friedan's book. The problem I had with Friedan is that she assumed that all women felt trapped by being at home and if they didn't they were either lying to themselves or just plain stupid. I don't begrudge her however, I would probably struggle more with being a stay-at-home mom if I felt I had no other options, and I absolutely recognize that without the work of women like Friedan we would not have so much freedom to work outside the home, work part-time, or not have kids at all for that matter.I think the beauty of this article was it highlighted the choice to be a stay-at-home mom not one of abnegation but honoring it as a profession in and of itself.

Five years ago my husband and I were living in San Francisco, we both had budding careers and I loved my job. But I knew I wanted more out of life than work, I wanted a family and so I got pregnant. My husband and I both figured I'd have the baby and go back to work and everything would be fine. The first year of my daughter's life I did continue to work full-time, but it wasn't fine. In fact I struggled so much with being spending so little time with my child that I started resenting the job I had previously enjoyed. My work all the sudden seemed frivolous, here I was testing recipes and writing articles about ice cream treats and meanwhile my daughter's life was being shaped by some stranger. It was no longer liberating, I felt trapped. I had to keep working because it provided all our benefits, but the meager salary was now only enough to pay the nanny.

So my husband started applying for any and every job possible and when he was hired at a small university in North Dakota I was elated (everyone around us thought we were crazy). I was ready to change jobs, do something I felt would be more meaningful, and if that meant moving to North Dakota where we could afford to live on one salary then so be it.

I will be the first to admit the last four years have been the hardest of my life. Just like any other profession this one has its ups and downs. It is not the gratifying work I had imagined. There are certainly days when my biggest accomplishment is making the bed and definitely days when I don't leave the house....like at all. On those days I yearn to work outside the home, to go back to my desk in the test kitchen and have adult conversations with interesting people. But I will never regret the time I've spent with my children and I think what I am doing is important work.

I don't think I am better than you because I choose to stay at home with my children full time, I simply think my decision was the best one for my family and that is what I loved so much about this article. It was the first one I have ever read on this issue that highlighted what a personal choice this is and that no choice is right or wrong. I think being a mother is very, very hard and we should be supporting one another so we can all feel like we are doing it well, or at least the best way we know how. Is this the new definition of feminism? Agreeing that we all make different choices and supporting one another none-the-less? Well if it is, I am absolutely a feminist. To the end.

And now because you don't read this blog to hear me ramble on about women's rights, here is a really delicious recipe for carrot fries, just in time for Easter.

Garam Masala Carrot Fries
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Adapted from Oprah Magazine

Makes 4 servings

2 pounds large carrots, trimmed and peeled
6 tablespoons white rice flour
6 tablespoons canola oil
1/2 teaspoon garam masala
1/2 teaspoon kosher salt

Heat oven to 450°F. Place a rack on the lower third of the oven and one on the upper third of the oven. Cut carrots into French-fry-size sticks. In a large bowl toss carrots with rice flour, shake off excess and spread the carrots evenly between two baking sheets in a single layer. Bake 7 minutes.

Meanwhile, combine the oil, garam masala, and salt in a large bowl. Gently toss the carrots in the oil mixture and return them to the baking sheets. Bake until crisp tender and slightly browned along the edges, about 10-15 minutes.

5 Ingredient Cookies {Dairy-Free, Gluten-Free}

2013-03-17T13:30:00.000-05:00

I don't remember exactly where this recipe came from, but it has made its rounds among the preschool caterers and potluck preparers here in Valley City. Okay, it has made its rounds among the moms of Valley City, you know the ones who make snack for preschool and treats for endless potlucks, story hours, and new moms coming home from the hospital.

I have it written on the back of a Halloween party invitation, the recipe is on one half of the page and of course a grocery list is on the other.

I initially loved these cookies because they are absurdly easy, make a ton of cookies, and (bonus) have no dairy, but they have many other fantastic attributes like being gluten-free, easily adaptable to other ingredients like chocolate chips (I added 3/4 cup of semi-sweet chips to mine), and require no mixer (except your awesome biceps).

So if you are like me and have to bring cinnamon rolls to play group on Tuesday and snack to preschool on Wednesday and are thinking about just going out and buying something. Don't do it. I'm willing to bet you already have all the ingredients for these cookies in your pantry and you will be done making them in the time it would take you to go to the store and back. Plus, you can sneak a couple right out of the oven without anyone knowing—they're definitely going to notice the opened package of Oreos with half a row missing.

5 Ingredient Cookies {Dairy-Free, Gluten-Free}
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Adapted from about 30 other moms whom shall remain nameless

Makes 3 1/2 dozen

1/2 cup peanut butter
1/2 cup brown sugar
1 large egg
1 1/4 cup old-fashioned oats
1/2 teaspoon baking soda

Heat oven to 350°F. Combine all ingredients in a large bowl and mix well with a wooden spoon. Scoop dough by rounded tablespoons onto a baking sheet, pressing down slightly. Leave about an inch or so between cookies. Bake for 10-12 minutes or until golden and still slightly soft in the middle. Transfer to wire racks to cool.

Quinoa Fried Rice

2013-03-03T12:52:00.000-06:00

Quinoa, quinoa, again with the quinoa. Just a mere two weeks ago I was on this blog telling you how much I don't really like quinoa....then posted this recipe for it. Now here I am again with another quinoa recipe. I guess I don't totally hate it.

I think the thing about quinoa is that it is just too healthy and because I have children I feel guilty if I don't serve them something quasi-healthy for dinner. Even if it does include bacon....but also quinoa...that's right all the sudden I became a good mother, see how quinoa does that for you?

Anyway, this fried rice is a total life saver. It uses up every pathetic little thing in your refrigerator and gets your kids excited about eating things normally they would turn their precious little noses up at, like mushrooms, peas, and quinoa.

This is not so much a recipe as a guide on what is possible in your fried rice. If you are a vegetarian, leave out the bacon and use 3 tablespoons of peanut or vegetable oil instead of the bacon grease. Beat a couple of eggs and add that to the pan for some protein. Don't have mushrooms, sugar snap peas, or corn on hand? Use green beans, bell peppers, or frozen green peas instead. The only non-negotiable aspects of this is of course the rice and the soy-sesame mixture at the end.

Quinoa Fried Rice
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Makes 6 servings

4 slices thick-cut bacon, cooked and crumbled
8 ounces crimini mushrooms, chopped
2 carrots, thinly sliced
1/2 cup chopped scallions
2 tablespoons peeled and chopped ginger
3 cloves garlic, chopped
4 cups cooked and cooled rice (jasmine, brown, and long grain all work)
2 1/2 cups cooked quinoa
2 cups sliced sugar snap peas
1/2 cup frozen corn
1/4 cup cilantro
3 tablespoons soy sauce
1 tablespoon toasted sesame oil

Heat a 12 or 14-inch nonstick frying pan over medium heat. Add bacon and cook until crisp. Transfer to a paper towel-lined plate and let cool. Crumble and set aside.

Return pan with bacon grease to medium-high heat. Add mushrooms and carrots and season with salt and pepper. Cook until carrots start to brown on the edges. Add scallions, ginger, and garlic and cook until fragrant (a couple minutes more).

Add rice, quinoa, peas, and corn and cook stirring occasionally, until rice is heated through and starting to get crispy on the bottom, about 5 more minutes. Add cilantro, soy sauce, sesame oil, and bacon and stir to combine. Serve immediately.

Maple-Black Pepper Vinaigrette

2013-02-25T14:45:00.000-06:00

In our busy, complicated world time is the most common obstacle to eating well. That's why I'm constantly trying to come up with recipes that take as much time or maybe a few seconds more to make than their store-bought counterpart.

One perfect example of this is salad dressing. Sure opening a jar is as basic as it gets, but when the extra 2 minutes it takes to make your own (I'm serious, I timed myself) is a million times better why would you want anything else.

This is my go-to dressing. I make a big batch and keep it in the refrigerator for whenever the salad urge strikes. It will keep for at least 2 weeks, but probably for longer (I've never not eaten it within that time period so I'm not sure).

It is a little sweet, a little sharp—great with mixed greens or a heartier salad with chunks of cold chicken and crumbled bacon. The kids like to use it as a dip for apple and cucumber slices.

Having recipes like this one in your arsenal makes dinner time so much easier so commit it to memory, you know, when you have the time.

Maple-Black Pepper Vinaigrette

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Makes enough for 3-4 salads

1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons dijon mustard
salt and freshly ground black pepper to taste

Combine all ingredients in a jar with a tight-fitting lid. Cover tightly and shake until thoroughly combined. Taste and add more salt or pepper as needed. Cover and refrigerate until ready to use. Dressing will keep in the refrigerator for up to 2 weeks.

Braised Chicken Puttanesca

2013-02-21T15:22:00.001-06:00

There's only so much talking about the cold I can get away with on this blog. I did agree to move to North Dakota four years ago and so I can't really complain too much about the weather. But -20°F is a little extreme, wouldn't you agree?

Last week we got a respite when the thermostat climbed all the way up to 37°F. The day before we had a little storm that left about a foot of fresh snow on the ground and I bundled the kids up to go out and play.

The baby didn't last long, the heft of his boots was too much for his little legs to manage so he planted himself down in the snow and refused to get up.

Louisa on the other hand pounced and trounced and spread snow angles all over the yard. There is a magical combination of snow and kids that made me feel blessed to live somewhere snowy. The next day the temperature dropped and I changed my mind.

To raise my spirits back again I turned to food—more specifically, braised chicken. It is my absolute favorite way to eat chicken—always juicy, always tender, and steeped with flavor. This particular braise is one I make frequently. It has all the elements I want, a little spicy, a little briny, and doesn't take too long to cook either.

That being said, the beauty of braised chicken is that you could use just about anything you have on hand. The only required elements are the chicken of course, some aromatics like onion or garlic, some liquid like wine or stock and salt and pepper. Everything else is icing on the cake, or a great way to use up desperate looking vegetables in your refrigerator.

Just follow the same method used here and substitute whatever ingredients you have on hand. The chicken gets browned in oil first, then the vegetables, add the liquid and any herbs or spices, return the chicken to the pan, cover and braise until the chicken is tender and cooked through.

Variations abound. Think of it as a blank slate or a yard full of fresh snow.

Braised Chicken Puttanesca
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Adapted from Mad Hungry

Makes 4 servings

1 whole chicken, cut into 8 pieces
kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small yellow onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon tomato paste
1/4 teaspoon red chile flakes (or more to taste)
3/4 cup white wine
1 (14 1/2oz) can whole peeled tomatoes
1/4 cup Lucques olives, pitted
1 tablespoon capers

Heat oven to 375°F and arrange a rack in the middle.

Pat chicken pieces dry with paper towel and generously season on all sides with salt and pepper.

Heat oil in a large oven-safe braiser or frying pan with a lid over medium-high heat. Place chicken in the pan skin-side-down, a few pieces at a time and cook for 4-5 minutes or until golden brown. Turn and repeat on the other side. Transfer to a plate and repeat with remaining chicken pieces.

Add onion and bell pepper to the pan and season with salt and pepper. Cook until starting to brown then add garlic and cook 30 seconds more. Stir in tomato paste and chili flakes and cook a minute or two, stirring constantly. Add wine and scrape up any browned bits that are stuck to the bottom.

Stir in remaining ingredients, breaking up the tomatoes with the back of the spoon. Return chicken to the pan, skin side up and bring to a boil, then cover and transfer to the oven. Braise until chicken is very tender and cooked through, about 35-45 minutes. Serve with risotto, farro, or polenta.

Quinoa with Corn and Scallions

2013-02-17T16:52:00.000-06:00

I am not a happenstance quinoa eater. I know it is packed with protein and fiber so I try to work it into our diet, but I can't say I dive into a bowl of steaming quinoa like I would say pasta, risotto, or really any other grain.

The only way I enjoy quinoa is cold in a refreshing salad with chunks of feta cheese, cubes of cucumber and a few briny olives, but in the winter time I'm usually searching for something to warm me up, not cool me down.

So I took the idea of quinoa tossed with a vinaigrette, but served it immediately while it was still warm turning a summer salad into a snowbound stand-by. Instead of crisp cucumbers and cheese to round things out I like the idea of heartier corn and a little bite from some freshly sliced scallion.

This is a very simple side dish that could easily complete a pan-seared pork chop or roasted chicken breast. You can make the vinaigrette ahead of time and then all that's left is to boil some water, slice some scallions, and give yourself a pat on the back for making a truly delicious blizzard-worthy meal that you can feel good about eating.

Quinoa with Corn and Scallions
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Adapted from Just a Taste

Makes 6 servings

2 cups quinoa, rinsed
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup frozen or fresh corn kernels
4 scallions, trimmed and thinly sliced

Bring a large saucepan of water to a boil. Add quinoa and cook until the granules have opened up and have turned into translucent little beads, about 15-20 minutes.

Meanwhile, combine oil, lemon juice, lemon zest, honey, salt and pepper in a small bowl. Whisk to combine and set aside. (Dressing can be made up to a day in advance.)

Add corn to the quinoa during the last minute or two of cooking, then drain and transfer to a serving bowl. Add dressing and stir to combine. Fold in scallions and serve.

Raspberry and Goat Cheese Bread Pudding

2013-02-11T08:29:00.001-06:00

Love is in the air people. That's right, V-day is coming up and be prepared to be prepared. At least with a rich and wonderful dessert that fits all Valentine's Day criteria except being heart-shaped although if you have a heart-shaped baking dish that will do the trick.

I heart Valentine's Day, I know there are many of you who do not. But I rejoice in all the pink and red and chocolate. Although I do not craft under any circumstances Valentine's Day makes me wish I did....kinda.

But what I lack in crafting I make up for in baking and this bread pudding is guaranteed to make anyone fall in love with you—except my husband, because he can't eat dairy and doesn't like bread pudding, so don't make it for him. But any other sane person who loves sometimes soft, sometimes chewy chunks of bread soaked in heavenly cream interlaced with dollops of sweetened goat cheese and raspberry jam would absolutely go nuts if you made this for them.

And because I love you, I'm giving you a special recipe that can act as a dessert as well as a completely acceptable brunch dish. Two recipes in one. Your welcome. I love you.

Raspberry and Goat Cheese Bread Pudding
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Adapted from O Magazine

Makes 10-12 servings

1 loaf (about 1 1/2 pounds) day-old bread, Baguette or French bread is best, cut into 1-inch pieces
6 large eggs
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
8 ounces goat cheese, softened
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup raspberry jam or preserves

Heat oven to 325°F. Lightly grease a 9 x 13-inch baking dish. Arrange half the bread in the dish.

Combine 5 eggs, milk, cream, 2 tablespoons sugar, vanilla, nutmeg, and salt in a large bowl and whisk until smooth. Pour half the egg mixture over the bread and set remaining mixture aside.

Combine goat cheese, cream cheese, butter, remaining egg and sugar in the bowl of a stand mixer and beat on medium-high until smooth and fluffy. Drop half the cheese mixture over the bread in large spoonfuls then gently spread out with the back of the spoon. Top with half the jam.

Arrange remaining bread in an even layer, then top with remaining egg mixture, cheese mixture and jam. Swirl the cheese and jam with a butter knife to create a marbled design. (At this point you can cover the bread pudding and refrigerate overnight, if desired).

Bake for about 50 minutes in the middle of the oven, or until pudding is puffed and firmly set. Set aside to cool slightly. The bread pudding can be served warm, room temperature, or cold.

Greek Meatballs in Tomato Sauce

2013-02-03T10:42:00.000-06:00

I have a folder full of recipes. It is a folder of the sort you might see a twelve-year-old boy carrying around with a picture of some soccer star making a goooooaaaaaaaallllll in front of a stadium full of cheering fans.

I bought it at the drug store downtown when the stack of papers containing my scribbled recipes was threatening to take over our home office. And when I say home office I mean the desk in our living room.

On the front of the folder I have written the word BLOG in big bold red Sharpie letters just in case I leave it somewhere and a jealous twelve year old stuffs it into his backpack. When his mom rifles through his backpack to check for forgotten bananas and lost mittens she will see my folder full of recipes with BLOG written on the front and contact me immediately.... or throw the whole thing in the garbage.

Anyway, this is where I keep all the recipes that really rocked that I want to share with you on this blog. Problem is, I frequently forget about this folder with all its rockin' recipes and just make a bunch of new stuff, but occasionally I run out of ideas and I remember my folder and revisit all the wonderful gems I have made in the past. Gooooooaaaaalllllllll indeed.

One of these treasures is this fantastic recipe for Greek-inspired meatballs in tomato sauce. It sounds very Italian but the fresh mint, cinnamon, marjoram, and nutmeg will have you thinking otherwise.The meatballs are shaped into svelte little ovals, breaded, and fried which make them a little bit crispy and more indulgent than your typical oven-roasted meatballs.

You can use ground lamb to really drive the Greek-point home or ground beef or a combination of both would also be delicious. There is a good amount of bread and eggs involved in this recipe so they are of the soft, fluffy variety, which is what I prefer in a meatball. Sausage and meatballs are not the same thing, but that's just me.

Greek Meatballs in Tomato Sauce
Adapted from Saveur Magazine
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Makes 4 servings

1/4 cup chopped fresh mint
5 tablespoons olive oil, plus more for frying
2 tablespoons dried marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 medium red onion, grated
1 large egg, and 1 large egg yolk
1 cup milk (any kind will do, I used rice milk)
1 1/2 cups stale bread cubes
1 pound ground lamb or beef or a combination of the two
1/2 cup all-purpose flour
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
2 bay leaves
1 (28-ounce) can whole tomatoes, drained and pureed
1 cup beef broth
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley for garnish

Combine mint, 2 tablespoons olive oil, 1 tablespoon marjoram, salt, pepper, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, cayenne pepper, onion, egg, and egg yolk in a medium bowl.

Combine milk and bread cubes in a separate small bowl and let sit 5 minutes to soften, pushing bread down into milk occasionally. Drain off milk, squeeze excess milk out of bread, and add bread to onion mixture along with meat. Combine thoroughly with hands breaking up any big chunks of bread. Form mixture into 20 even pieces and roll into ovals. Dredge each meatball in flour.

Pour enough olive oil into a 12-inch frying pan to reach 1/2-inch up the sides. Heat oil over medium heat until shimmering, then add meatballs in 3 batches, cooking each batch until browned, about 6 minutes. Transfer each batch of meatballs to a paper towel-lined plate and repeat with remaining meatballs. Discard oil and wipe out frying pan.

Heat remaining 3 tablespoons of oil in frying pan over medium heat and add garlic. Let cook about 30 seconds then add tomato paste and bay leaves. Cook, stirring constantly a minute more, then add remaining marjoram, cinnamon, nutmeg, tomato purée, and broth. Bring to a simmer and cook about 15-20 minutes. Season with salt, pepper, and lemon juice then add meatballs and cook until heated through, about 10 more minutes. Garnish with parsley and serve with rice pilaf, farro, or roasted potatoes.

Potato Chip Chicken Strips with Honey Mustard Dipping Sauce {Dairy Free}

2013-01-29T07:11:00.000-06:00

I am not one to give up. Stubborn, hard-headed, strong-willed are all words that describe me.

Unfortunately they are also words that describe my daughter.

Kids are intriguing that way. You expect to pass along your eye color or your facial features, but I never dreamed my children might also inherit my exasperating personality traits. Having an argument with her is like arguing with my inner psyche—equal parts annoying and horrifying.

As determined as I am to get her to try new foods and eat a healthy diet, she is equally determined to survive on nothing but Tootsie Pops and peanut butter crackers. My husband just hopes she uses her unwavering resolve to get into Stanford.

I'm focused however on a much nearer future and like I said before, I'm not one to give up.

I've been trying to get her involved in the kitchen. Sometimes she's game, most of the time not. So I consider it a semi-victory when she spills her puzzle pieces out on the kitchen floor while I'm cooking dinner. Maybe the caramelizing onions will spark a tiny bit of interest.

A lot of the time I try to appease her by asking her opinion on the evening's menu. Usually she'll request quesadillas or rice but occasionally she will ask for "chicken nu-nuggets".

A couple years back our landlord gave her a McDonald's play cash register for her birthday and when you press the buttons of the different offerings the cash register will say the name of the purchase. "Hamburger", "Apple Pie", "Chicken McNuggets". But since Louisa had never been to a McDonald's she had no reference for what the Mc prefix stood for, she assumed the friendly voice had developed an unfortunate stutter and had a hard time pronouncing the word nugget. Not wanting to embarrass the poor machine we have adapted the word nu-nugget into our vocabulary as a completely normal way to refer to crispy pieces of breaded and fried chicken chunks.

I always try to appease her chicken nu-nugget craving. They are an easy, relatively healthy way of getting some protein into that body and turns out a great way to use up a half-eaten bag of chips. I've also used pretzels, tortilla chips, and a panko-parmesan mixture with equally delicious results.

Potato Chip Chicken Strips with Honey Mustard Dipping Sauce {Dairy Free}
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Makes 4 servings

For the sauce:
3 tablespoons spicy brown mustard
3 tablespoons honey
2 tablespoons orange juice
2 teaspoons balsamic vinegar

For the strips:
6 ounces sea salt kettle potato chips (about 1 1/2 cups crushed)
1/4 cup milk (any variety will do, I used rice milk)
20 ounces boneless, skinless chicken breasts

For the sauce:

Combine all ingredients in a jar or small bowl and whisk until smooth. Cover and refrigerate until ready to serve. The sauce will keep covered in the refrigerator for 1 week.

For the strips:

Heat oven to 400°F and arrange a rack in the upper third.

Place potato chips in the bowl of a food processor and pulse until the chips are coarse crumbs. Alternatively you may also place the chips in a resealable plastic bag and crush them with a rolling pin or some other heavy object—wine bottles, meat mallets and frying pans also work well. You should have about 1 1/2 cups of crushed chips. Pour chips into a shallow dish and set aside.

Slice chicken breast horizontally into 1-inch long strips. Season lightly with salt and black pepper.

Pour milk into a separate shallow dish, add chicken and turn to coat. Dredge chicken in the potato chips, turning to coat completely and arrange in a single layer on a parchment or silpat lined baking sheet.

Bake in the upper third of the oven for about 15 minutes or until lightly browned and firm. Serve with dipping sauce.

Coconoat Muffins {Dairy-Free}

2013-01-26T11:49:00.000-06:00

I've passed the giant tub of virgin coconut oil at Costco for a couple months now.

Every time I stop.... I read the label.

I think about it for a millisecond or two or until the baby wakes me out of my stupor by chucking a Cheerio at me, and then I keep walking thinking there is no way I will ever use that much coconut oil.

Then a couple weeks ago we made a pilgrimage to Trader Joe's. You know, just a short five hour drive to pick up a few things, and they had a much more reasonable-sized jar of coconut oil sitting on the shelf—16 ounces of coconut oil is something I can commit to.

I want you to guess how long it took me to use that jar. Not 2 weeks, not 1, nope....3 days. That jar was gone in 3 days. I don't know why in all those trips to Costco it never dawned on me that coconut oil is the exact ingredient I need for all me dairy-free baking.

Sooooo much more flavorful than Crisco, so much better for you than lard, okay, also sooo much better for you than Crisco, with all the properties of butter. You can officially put me in the category of kind of, sort of, getting with the program.

If you haven't guessed already, I indeed bought that giant tub of coconut oil and made a pretty awesome Banoconut Cake with Coconut Frosting (recipe to come) for the baby's first birthday, not to mention these intensely coconutty muffins several times. I hear it's perfect for popcorn, stir-fry, and slathering on your legs in the summer to get that sexy glimmer that you will notice on all celebrities on TV (but let's do that last one at night time only ladies, coconut oil is no substitute for sunscreen).

Coconoat Muffins {Dairy-Free}
It is very helpful to have all your ingredients at room temperature to keep the melted coconut oil from firming up, making the batter really hard to stir.

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Makes 12 muffins

1 1/4 cups all-purpose flour
1/2 cup old fashioned rolled oats
1/2 cup granulated sugar
1/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup rice milk, room temperature (you can use any kind of milk here, rice milk makes it dairy-free)
1/2 cup virgin coconut oil, melted
1 large egg, room temperature
3/4 cup unsweetened flaked coconut

Heat oven to 375°F and arrange a rack in the middle. Grease 12 muffin cups or line them with paper liners.

Combine flour, oats, sugar, whole wheat flour, baking powder, salt, and nutmeg in a medium bowl.

Whisk together milk, coconut oil, and egg in a large bowl. Add dry ingredients all at once to the wet ingredients and stir until just moistened. Fold in coconut.

Evenly divide batter between the muffin cups and bake until firm to the touch and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool.

These muffins are incredible warm, but keep well in an airtight container at room temperature for up to 4 days.

Karahi Lentil Soup

2013-01-12T11:55:00.000-06:00

Can I just say my Christmas was fantastic.

I've had a couple weeks to digest and I gotta say it really, truly was great.

Here's what we did....nothing.

It was perfect.

The baby had been sick most of December which turned me into a sleep-deprived, stressed-out mess. Between caring for him, and trying to keep everyone else healthy, Christmas was really the last thing on my list. It took real determination to bake cookies, wrap presents, and decorate the house. I just didn't care.

But slowly he improved and a few days before Christmas he was gaining strength. It was a miracle, it was beautiful, it was Christmas.

I guess normally I'm running around like a lunatic trying to buy and do and make Christmas special, but this year I was so worn out that I did very little to make Christmas and embraced Christmas for the total blessing that it is. I drank a glass of wine, and stared at the Christmas lights and had a few too many sugar cookies. I didn't get out of my pajamas on Christmas Day.... like at all.

I took the time to recognize how wonderful my life is and what amazing people I have around me and how maybe I take this all a little too much for granted.

Treasuring my life also means taking care of my body and giving it the things it needs to keep me healthy, energetic, and sane. I have been craving piping hot bowls of soup, especially with lots of spice. Exotic spice, like fenugreek and cardamom, warming and bright and sultry.

A karahi is an Indian wok. It also refers to a thick stew of tomatoes and chiles and either chicken or mutton prepared in the karahi and served by the kilogram in India and Pakistan and Bangladesh. Its particular blend of spices and chiles are exactly what I've been craving and adapt beautifully to earthy lentils for a fine winter soup.

Karahi Lentil Soup
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Makes 6-8 servings

2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
3 tablespoons virgin coconut oil or vegetable oil
1 large yellow onion, chopped
2 large carrots, chopped
4 cloves garlic, chopped
2 tablespoons chopped ginger
3 dried arbol chiles, crushed
1 (15-ounce) can chopped tomatoes
1 pound red lentils, rinsed
8 cups vegetable or chicken stock, or low-sodium broth
Juice of 1/2 a lemon
1/4 cup chopped cilantro

Toast the coriander and fenugreek seeds in a dry skillet until fragrant, about a minute or two. Grind to a powder in a clean coffee grinder or with a pestle and mortar.

Heat coconut or vegetable oil in a large stock pot over medium heat until shimmering. Add onions and carrots and season with salt and freshly ground black pepper. Cook, stirring occasionally until lightly browned, about 10 minutes.

Add garlic, ginger, and chiles and season again with salt and pepper. Cook another minute and then add tomatoes, ground coriander and fenugreek, lentils, and stock. Bring to a boil, then cover and reduce heat to low. Simmer over low heat for about 45 minutes to an hour.

Thin soup out with a some water if it seems too thick. Stir in lemon juice and cilantro and adjust salt and pepper as desired. Garnish with a little chili oil or yogurt and serve.

Peppermint Stick Ice Cream {Dairy-Free}

2013-01-05T13:08:00.000-06:00

One of the most divine things on earth is Bauder's peppermint ice cream. Although it has been touted by Gourmet magazine and The New York Times you would never suspect anything magnificent upon setting foot inside the almost century-old pharmacy doors. It is not intentionally retro, it just hasn't changed.

Growing up in Des Moines, Bauder's pharmacy was a staple of our social circle. As a child my grandparents would take me there for ice cream on warm summer nights. In middle school we would sneak out of confirmation class and go buy candy and vanilla Cokes at Bauder's, returning to church just in time for our parents to pick us up. In high school we would meet in the empty lot behind Bauder's to drink beer and smoke cigarettes on Friday nights, come Saturday morning many of my friends would show up there for work making turtle sundaes or delivering prescriptions. We were testing the waters of adulthood, but in a place that was safe and familiar.

You can get lunch there, but I wouldn't bother unless you have a craving for egg salad on sliced wheat bread or grilled cheese made with American slices and toasted on a heavily-margarined sandwich press.

I'd stick to the ice cream. Their famous ice cream, made in house, is a revolving door of flavors depending on the season. In the summer the fresh peach and strawberry ice creams are a must, but around Christmas time it is the peppermint ice cream that cannot be passed up.

Crunchy peppermint candy pieces enveloped by thick, rich ice cream is a holiday classic that I crave every year and have never found anywhere else. I haven't stopped thinking about it since about November 27th. Okay, I haven't really stopped thinking about it since this past summer when I had a Bauder's peppermint bar at the Iowa State Fair. Two inches of peppermint ice cream topped with fudge sauce and sandwiched between an Oreo cookie crust. That thing was like a colossal brain-freeze and probably should have been shared with someone else....but wasn't.

I told my husband that I was going to try to replicate the recipe and he suggested I make it dairy-free.....so he could eat it, of course. I was unsure how to make it thick and creamy without using any cream. I didn't know if I should add stabilizers or gelatin, but then I realized I don't have to make it vegan, I just have to make it without milk or cream. What makes ice cream super creamy? Okay, heavy cream......but also egg yolks, and I could still use those! Yea for me!

I was pleasantly surprised with how good the ice cream turned out. I was expecting a sort of icy, kind of svelte ice cream that was pepperminty, but tasted "healthy".

Not at all.

This ice cream is creamy, silky, and packs a peppermint punch, with crunchy chunks of candy and a delightful pink color.....and still kinda healthy.

Peppermint Stick Ice Cream {Dairy-Free}
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Makes 1 1/2 quarts (about 8 servings)

4 cups (1 quart) original rice milk
3/4 cup granulated sugar
1/4 teaspoon kosher salt
8 large egg yolks
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candy

Prepare a ice bath by filling a large bowl 3/4 of the way full with ice and cold water. Combine rice milk, sugar, and salt in a medium saucepan and bring to a simmer over medium heat, whisking until sugar is dissolved.

Whisk egg yolks in a large bowl until smooth. Slowly pour the warmed milk mixture into the yolks, a little at a time, whisking constantly. Scrape mixture back into the saucepan. Clean and dry the bowl then set the bowl in the ice bath and place a fine mesh strainer on top.

Place milk mixture over medium-low heat and cook until mixture thickens slightly, stirring constantly with a wooden spoon or rubber spatula, about 10 minutes. Make sure you are scraping the sides and bottom of the saucepan frequently to prevent the eggs from curdling. The custard won't get super thick like a dairy-based custard but will still leave a trail when you draw your finger through the custard on the back of the spoon.

Pour mixture through the strainer into the bowl set over the ice bath. Stir in the peppermint extract and cool stirring occasionally. Cover and transfer to the refrigerator to chill completely, at least 4 hours or overnight.

Freeze custard in the ice cream maker according to manufacturer's instructions. The ice cream will still be pretty soft; transfer to a freezer-safe container, and fold in the crushed candy. Let ice cream freeze for at least 6 hours (this may take shorter or longer depending on your ice cream maker and freezer). While the ice cream is freezing the candy will fall to the bottom so give it a stir a few times during freezing to distribute the candy evenly.

Holiday Braised Brisket

2012-12-27T13:59:00.001-06:00

By now you've had the turkey, you've had the prime rib, you've had the ham, the chicken, maybe even the roast goose and you still need something to serve for New Year's.

I say, go with a braise....all the way.

My dad called me on Christmas day with a beef tenderloin horror story. His meat thermometer broke and by the time he realized it, the big, expensive piece of meat was already in the oven. Flying blind he tried to wing it, checking on it and checking on it and checking on it again. Upon inspection around dinner time it seemed too rare so back in it went and well, you know how that goes, a lot of money and dreams of a juicy roast down the drain.

Let this be a lesson to everyone to go with a braise. A braised roast is always juicy, can be ignored for hours and can (and really should) be completely made a day or two in advance with only slicing and reheating before dinner.

I first made this brisket a long time ago and thoughts of its tender slices swathed in rich onion and mushroom sauce had me swooning. The brisket is rubbed with fresh herbs and sweet paprika, then browned and covered with a tangle of sliced onions and mushrooms which turn into a caramel-colored, meltingly tender sauce. It is made for celebrations—easy to prepare and elegant on the table.

Holiday Braised Brisket
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Inspired by Bruce Aidells

Makes 6 servings

Kosher salt
Freshly ground black pepper
2 teaspoons chopped fresh thyme
1/2 teaspoon dried marjoram
1 tablespoon paprika
1 (6-pound) beef brisket
3 tablespoons olive oil
3/4 cup red wine
2 cups beef or chicken stock or low-sodium broth
15 ounce can chopped tomatoes
3 bay leaves
1 pound crimini mushrooms, sliced
2 large yellow onions, sliced
3 tablespoons chopped garlic

Combine 2 teaspoons salt, 1 teaspoon black pepper, the thyme, marjoram, and paprika in a small bowl. Rub seasoning all over brisket and let set at room temperature for 30 minutes.

Heat the oven to 500°F and arrange a rack in the middle. Pour olive oil into a large roasting pan and place in the oven to heat, about 15 minutes or until oil is shimmering and very hot. Carefully place brisket, fat side down, in the hot pan and return to the oven. Brown one side of the brisket (about 8 minutes) then flip and brown other side, about 5-8 more minutes. (I do this in the oven because I don't have a frying pan big enough to accommodate a 6-pound roast. If you do, feel free to do this browning step on the stove-top.)

Remove pan from oven and reduce heat to 350°F. Transfer the brisket to a platter and pour off any excess fat from the roasting pan. Add wine, stock, tomatoes, and bay leaves to the pan and scrape up any browned bits that are stuck to the bottom. Return brisket to the pan, fat side up, and scatter the mushrooms, onions, and garlic over the meat and into the liquid. Cover and and braise in the oven for 1 hour.

Uncover and cook for 30 minutes. Spoon the onions and mushrooms on top of the brisket and cook for about 30 minutes longer to brown the vegetables. Push some of the vegetables back into the liquid, cover and braise for about 2 hours or until the meat is fork tender.

Transfer the brisket to a cutting board and cover loosely with foil. Simmer the sauce for another 10 minutes or so to thicken slightly. (You can do this by placing the roasting pan over two burners on the stove-top or transfer the sauce to a medium-sized pot and simmer that way.) Taste the sauce for seasoning and add more salt and pepper as needed. Discard the bay leaves.

Carve the brisket against the grain and arrange on a platter. Spoon the onion and mushroom sauce over the meat and serve.

Make Ahead: Like all braised dishes this roast is best made a day or two in advance. Let the meat cool in the sauce then cover and refrigerate up to 3 days in advance. Skim the fat from the surface and slice the brisket. Return the brisket to the roasting pan with the sauce, cover and rewarm in a 350°F oven until warmed through, about 20 minutes.

Pumpkin Cheesecake with Gingersnap Crust

2012-12-02T22:04:00.000-06:00

I have said before that I prefer canned pumpkin to fresh. But then a bunch of pumpkin plants sprouted up in the compost this past spring and come fall we had a pumpkin bonanza.

I could not bring myself to toss aside those precious pumpkins after Halloween was over so I decided to give roasting another chance. I still don't think fresh pumpkin has the concentrated, rich flavor that canned does. Fresh roasted pumpkin gives off more of a eau d'squash, a delicate and warm character that lacks intensity but still adapts itself nicely to cinnamon and cloves and all things fall.

It took me a couple of tries to get the roasting-a-whole-pumpkin-thing right. It seems very straight forward, but one time I didn't leave it in long enough and the pumpkin was too hard to scoop out and I had to use a pairing knife to get the skin off and it took me forever and I might have cursed a little.

The next time I left it in longer than I was planning...okay, I forgot it was in the oven..... and it was basically mush.

But I think I now have it mastered—I should I'm on my sixth pumpkin. Here's what I've discovered. Leave your pumpkin in the oven for at least 8 hours, although 9-10 seemed to give me the best results. Take it out of the oven and if you have time, let it cool, then put it in the fridge (still wrapped in foil) until it is cold. Chilling like this seems to pull the flesh away from the skin and makes it super easy to scoop out. Don't purée too much at a time—that doesn't work—and by the way, pumpkin purée freezes great! Do you want some? I've got about six pumpkins worth in my freezer.

Pumpkin Cheesecake with Gingersnap Crust
Print It! Adapted from CHOW

Makes 12 servings

9 ounces gingersnap cookies
3 tablespoons unsalted butter, melted, plus more to grease the pan
1 cup pumpkin purée [see below on how to make your own pumpkin purée]
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, room temperature
Seeds scraped from 1 vanilla bean, or 1 teaspoon vanilla extract
2 large egg yolks, room temperature
2 large eggs, room temperature

Heat oven to 325°F and arrange rack in the middle. Grease a 9-inch springform pan.

Place gingersnaps in the bowl of a food processor fitted with the blade attachment and pulse until cookies are fine crumbs (you should have about 2 cups). Stop the food processor and pour in the melted butter, pulse a couple more times until the crumbs are moistened.

Pour the crumb mixture into the springform pan and press evenly over the bottom and up the sides of the pan. Bake until the crust is darker and fragrant, about 15 to 20 minutes. Let crust cool on a wire rack while you make the cheesecake batter.

Combine pumpkin, cinnamon, salt, nutmeg, and cloves in a small bowl and set aside. Combine sugar and flour in another bowl and whisk to break up any lumps.

Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Pour in the sugar mixture and beat until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add the vanilla seeds and 1 egg yolk and beat on low until incorporated. Add remaining yolk and whole eggs, one at a time, letting the first one incorporate fully before adding the next. Stop the mixer and scrape down the sides and paddle again. Add pumpkin mixture and beat until fully incorporated.

Pour cheesecake batter into the pan then gently rap the pan on the counter to free any air bubbles. Bake cheesecake until the edges are lightly browned and the center is barely set, about 55 to 65 minutes. Turn oven off and let cake cool in the oven for 1 hour.

Remove the cheesecake from the oven and place on a cooling rack. Place a baking sheet over the cheesecake. Let it cool, removing the baking sheet a few times to wipe off any condensation that may gather on the surface, until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet and refrigerate the cake until chilled, at least 4 hours or overnight. To serve, run a thin knife between the cake and the pan then unlock the sides of the pan, slice and serve.

*To make your own pumpkin purée, remove the stem of the pumpkin and wrap tightly with foil. Place in the oven and turn the oven to its lowest setting, about 200°F. Bake for 8-10 hours (I usually put the pumpkin in before I go to bed and take it out in the morning). Remove from oven and let cool, then refrigerate until cold. Once cold, remove foil and cut in half. Scoop out the seeds and stringy pulp and discard or save seeds to roast later. Scoop out flesh and place in the food processor a couple cups at a time. Purée to a smooth consistency. Transfer to freezer bags and freeze for up to 6 months or refrigerate for up to 1 week.

Waldorf Salad with Honey-Mustard Dressing

2012-11-19T13:38:00.000-06:00

I'm thinking its time for a new perspective. It dawned on me the other day as I walked past the full length mirror in my bedroom that I cannot recall a time when I've looked at myself in the mirror and not found something to lament about.

I would say that for 25 years I have wished that I was thinner, taller, tanner, more muscular, you name it. The funny thing is when I look at past pictures of myself I always think, 'Man, I looked good then.' Even though I know for a fact that when those pictures were taken I thought I could stand to lose a pound or two... or ten.

What if I just stopped? What if I stopped being mad at myself for all the things I'm not and started loving all the things I am? I've tried the negativity route for a long time now and clearly it hasn't gotten me anywhere. Its not like I've trashed talked myself into a six-foot-tall, 110 pound Eva Mendes. Maybe its time for a little compassion.

When I look at my children I do not see one flaw. To me they are beautiful in every sense of the word. I adore their knobby knees and round bellies, what would be so wrong in thinking that way about myself? This body has done amazing things. It has successfully created not one...but two other human beings. I think that is more than enough to justify a lifetime of celebration.

I'm tired of being a jerk to myself. I'm over not giving perfectly wonderful things the props they deserve. Did I walk out the door this morning with my shirt buttoned crooked? Sure did. Did I also get my daughter to school ten minutes early? You know it! Could Waldorf Salad be put in the category of old lady food? Possibly. Could it also be a crunchy, sweet and tangy? If you put a little love into it, absolutely!

Let's ditch the mayo and add some sexy Greek yogurt. Lets forget about lemon for a while and use sultry tangerines instead. Spicy brown mustard wouldn't be caught dead in a retirement home. Make it big (this recipe does serve 10 people), make it bold, quit apologizing and be proud of you and everything you create.

Waldorf Salad with Honey-Mustard Dressing
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Makes 8-10 servings

1 cup walnut halves
5 apples (about 1 1/2 pounds), cored and large dice
4 stalks celery, cut on the bias into 1/4-inch thick slices
1 pound red seedless grapes, quartered
1/4 cup plain whole milk Greek yogurt
2 tablespoons spicy brown mustard
2 tablespoons freshly-squeezed tangerine juice (from 1 small tangerine)
1 tablespoon honey
1/2 teaspoon kosher salt

Heat oven to 350°F and arrange walnuts in a single layer in a large frying pan. Toast them in the oven until fragrant and golden, about 10-15 minutes. Let cool and roughly chop.

Combine apples, celery, grapes, and walnuts in a large bowl. Combine yogurt, mustard, tangerine juice, honey, and salt in a medium bowl. Whisk until incorporated and smooth. Taste and add more salt if needed.

Pour dressing over the fruit mixture and toss to combine. Serve immediately or refrigerate for up to 1 hour.

Broccoli Cheese Soup

2012-11-12T21:05:00.001-06:00

I don't want to hear anymore. Sometimes as a mother I wish I was deaf. And mute. And blind. This is a terrible thing to say, but Helen Keller would've made a great mother. At least a very happy one.

There are times when the baby is crying in my face, literally right in my face and Louisa says,
"Mama, how 'bout I'm Shena and you're Princess Celestia and you say,'There's my friend Shena, I should go talk to her.'"
And I can't really hear her because you know the baby and the crying, and I don't answer her, so she says "Okay, Mama?" "Mama, okay?" "Mama?"

At that moment it is all I can do to not completely lose it.

And I think to myself, if I couldn't hear anything right now and I couldn't see the baby all scrunched faced and screaming and there was no way I could talk, so Louisa would never even expect me to repeat back to her the ongoing theatrical production she has going through her brain, I would be so blissed out right now.

I have two children. I think of the Octomom—no wonder she is octocrazy.

When the utility of my senses gets the better of me and I start idealizing Helen Keller, I turn to my taste buds, the sense that undeniably keeps me sane.

Cheese and cream and comforting soups are always my friends—especially during times of sensory overload. I wish it was raw kelp noodles that I turned to in times of need, but more often it is a piping hot bowl of thick, flavorful, creamy soup.

The broccoli in this soup gets an extra boost from the addition of chard leaves. Broccoli and chard are flavor cousins and together they have an earthy, vegetal character that makes this soup more about the broccoli and less about the cheese. Not that I want to diminish the cheese—its there and adds just enough sharpness and tang—I just want it to play more of a supporting role.

This soup is guaranteed to save you from meltdowns, tantrums, fiscal cliffs and any other sort of impending doom. Make some and pass it on.

Broccoli Cheese Soup
Adapted from CHOW
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Makes 6 servings

1 1/2 pounds broccoli (about 1 large head)
1 tablespoon olive oil
1 yellow onion, large dice
2 medium red potatoes, peeled and diced
4 cups chicken stock or low-sodium chicken broth
2 cups chopped chard leaves
2 cups shredded cheddar cheese or cheddar and Monterey Jack mix
1 cup heavy cream
Juice of 1 lemon

Remove the florets of the broccoli and cut them into 1-inch pieces. Place half in a large bowl and half in a small bowl. Cut off the bottom of the stalk and use a vegetable peeler to trim away the woody outer layer. Cut the stalk into 1-inch pieces and place them in the large bowl with the florets.

Heat the oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add potato, large bowl of florets and stalks, chicken stock and chard leaves. Season again with salt and pepper and bring to a boil. Reduce heat, cover and simmer until vegetables are cooked through, about 20 minutes. Meanwhile, cut the remaining florets into 1/4-inch pieces.

Purée the soup using a hand blender or carefully transfer to a blender and purée. Add remaining florets to the puréed soup and cook over medium-low heat until florets are tender, about 10 minutes more. Add cheese, cream, and lemon juice and stir to combine. Taste and add additional salt and pepper if needed.

Pumpkin-Cinnamon Chip Cookies

2012-11-08T10:48:00.000-06:00

Do you remember when the term muffin top referred to a streusel-covered, blueberry-studded breakfast cake and not the unsightly back fat peeking up over your skinny jeans? Well when I describe these cookies as being similar to muffin tops, I mean the former—although if you eat too many they might give you a little bit of the latter—just throw on a long sweater. Its cold outside, no one will notice.

They are big, wide, cakelike cookies, with a soft interior and a hint of sweetness. I always find myself making these this time of year when pumpkin is on my brain—their orange hue embodies the season and they have the perfect amount of spice.

When I was making them yesterday one of my eggs had twins. Aren't those two little yolks the cutest things you've ever seen? I spy a smiley face, please tell me you do too.

I'm not kidding when I say this batter is very wet. I'm convinced these cookies would make really good waffles, cupcakes, muffins, face cream. I was serious about the first three.

I left the cinnamon chips out of this batch of cookies for my lactose-intolerant husbando. You can too 'cause if you leave out the chips these cookies are dairy-free! Take that lactose!

Pumpkin-Cinnamon Chip Cookies
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Adapted from Big Fat Cookies

Makes 24 cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 vanilla bean or 1 teaspoon vanilla extract
1 cup pumpkin purée
1 cup mini cinnamon chips or butterscotch chips

Heat oven to 325°F and arrange a rack in the middle. Line two baking sheets with silpat or parchment paper and set aside.

Combine flour, baking powder, soda, salt, and cinnamon in a medium bowl. Whisk to break up any lumps; set aside.

Combine eggs, sugar, and oil in a large bowl and whisk until eggs are fluffy and sugar is dissolved, about 3 minutes (you can also do this in a stand mixer with the paddle attachment). Cut the vanilla bean in half lengthwise with a pairing knife. Using the back of the knife, scrape out all the little seeds from inside the bean and put in the bowl with the eggs. (You can discard the bean or put it in some granulated sugar to make vanilla-flavored sugar and use that in cookies, waffles, or other baked goods.)

Add the vanilla extract (if using) and the pumpkin purée to the eggs and whisk thoroughly to combine. Add the flour mixture and stir until just combined with a rubber spatula or a wooden spoon. The batter will be very wet, more like a muffin batter than cookie dough. Fold in the cinnamon chips.

Scoop 3 tablespoon-sized mounds of dough onto the prepared baking sheets at least 2 1/2 inches apart. Bake, one sheet pan at a time, for 16 minutes or until golden on the edges and springy in the middle. Let sit on the baking sheet 5 minutes before removing to a cooling rack. Once cool, dust with powdered sugar if desired.