Recipe: Pumpkin Gnocchi with Winter Squash and Seared Radicchio {12 Weeks of Winter Squash}

As New Yorkers, we tend to think that our city is untouchable.

The rest of the Eastern Seaboard may be awash in floodwater, but we are eternally convinced that our little island will rise above. Somehow.

And in some ways...it always does.



In times of crisis, and I have been through a few, I am always struck by just how kind New Yorkers become.  They are willing to take their shirts off their backs, lend a hand, sit with a 90 year old stranger in the hospital for 12 hours to make sure he doesn't pull out his catheter when the understaffed nursing team looks away for one second - whatever it takes to get our city back to some kind of normalcy.

We go from being a population that is typically (rightfully) stereotyped as icy, cold, rude, unapproachable, pushy, unimpressed...

...to one that is more like that of a small town in the south or the midwest on a typical Sunday, with people practically falling over themselves to help in any way they can.



It's bittersweet in a way.

Yes, something terrible happened.  But it brought out the best in people.  And isn't that amazing?

This dish is bittersweet also, with the butternut squash and radicchio battling it out to see which corner of your tastebuds will reign supreme.

It's a truce if you ask me.  They are perfectly balanced with the biting edge of one submitting to the sweet and almost nutty antics of the other.  Yin and yang.  Just like all of us.

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As longtime readers may know, every year, while other bloggers are celebrating the 12 Weeks of Christmas Cookies, I instead do the 12 Weeks of Winter Squash.  {At least} one winter squash recipe.  Every week. For 12 weeks.

I'm a bit late this year, mostly because to be in time for the holidays I would have had to start when everything was going on with my dad, but I'm here now.  And really...come January we'll be happy to have all of these orange veggie recipes in our arsenals when we're trying to get back to clean eating after the weeks of indulgence.

This year, joining me is the lovely Heather of Girlichef!  We will both be sharing winter squash recipes every week and we want you to join along too!!  We will be posting a linky every Monday that will stay up throughout the week so that you can add the winter squash recipes that YOU'VE posted as well! The more the merrier folks, so let's get sharing!!



Pumpkin Gnocchi with Winter Squash and Seared Radicchio
Serves 4, adapted from Vegetarian Suppers from Deborah Madison's Kitchen


Ingredients

• 1 large butternut squash (about 3 lb)
• 2 tbsp olive oil
• sea salt and freshly ground pepper
• 1 head radicchio, sliced into wide ribbons
• 2 garlic cloves
• a big handful of parsley leaves
• 12 or more large sage leaves
• 1 lb pumpkin gnocchi (or potato gnocchi, cheese ravioli, mushroom tortellini, etc.)
• freshly grated Parmigiano-Reggiano

Instructions

1. Preheat oven to 400. Dice squash into 1/2-inch cubes. Arrange on a baking sheet lined with parchment paper.  Spray with cooking spray and sprinkle with salt.  Roast for 30-40 minutes or until tender.
2. Heat 2 tbsp of the remaining oil in a wide skillet.  Add the radicchio, season with salt, and cook over medium-high heat, stirring occasionally, until wilted and tender and no longer red, about 8 minutes.  Chop the garlic, parsley and sage together.  Add to the radicchio and saute for 1 minute more.  Toss the radicchio/herb mix with the squash in a large bowl.  
3. Bring a pot of salted water to a boil.  Cook the gnocchi until they start to float, about 2-3 minutes. Toss with the squash and radicchio.  Serve topped with the parmesan cheese.

I am submitting this to Presto Pasta Nights, which is being hosted this week by Simona of Briciole.

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Recipe: Autumn Ratatouille...and Smorgasburg Comes to Whole Foods!

{Hurricane Sandy Update - I have electricity! Aside from flooding on the FDR drive, the Upper East Side of Manhattan pretty much lucked out in terms of power. I have a feeling my apartment building is on a separate electrical grid because of it's affiliation with New York Presbyterian Hospital, but it's hard to be sure. My brother lives in the financial district and did, in fact, lose power (Con Ed shut it preemptively)...,and in all likelihood his street is flooded and he should have just come to stay with me. But we all know he'll never admit that.  No updates from my mom and sister in Queens yet this morning, but as of last night at around ten pm they still had power and were doing fine!  My thoughts are with everyone who didn't fare quite as well as I did...hoping for a speedy recovery!}

If you're looking for a fall-infused version of everyone's favorite summer stew, then head over to Marcus Samuelsson's blog to check out my post!



If you're from the NYC area, then you've undoubtedly heard of the Brooklyn Flea, which is a weekly bazaar in Fort Greene and Williamsburg that showcases a wide variety of vendors selling a wide variety of things. Including food.  Awesome, awesome food.  In fact...the locations in Williamsburg and Brooklyn Bridge Park in DUMBO now have all-food markets that they are calling Smorgasburg.  However, if you're from NYC then you know that if you live in one of the boroughs that is NOT Brooklyn, then actually getting to Brooklyn to visit the Flea seems to be much more difficult than it actually is. Basically, it's a mental thing.

So in order to bridge this distance and bring some fabulous food from some up-and-coming local producers to Manhattan, Whole Foods has partnered with the Brooklyn Flea to launch a new in-store venue, featuring one new vendor from Smorgasburg every month, at it's Bowery location.  The first three months' worth of vendors has been chosen thus far, with Danny Lyu's Cemitas running from Oct 22-Nov 20, Keith Klein's Milk Truck Grilled Cheese running from Nov 26-Dec 23, and Hugh Mangum's Mighty Quinn's running from Jan 2-Feb 2.  And after that...well, from what I hear there is a lot of deliciousness still yet to come.



The fabulous folks over at Whole Foods offered me a chance to taste some of Danny Lyu's Cemitas this past week to experience this new venue for myself. 

But first - what ARE cemitas??  A cemita is kind of like a torta except...it has ten layers.  TEN.AWESOME.LAYERS.

I opted to try out the portobello sandwich, but there are also many meat options.  Biting into this sandwich was basically like biting into an explosion of flavor and at every second I felt like I was discovering a new element of the sandwich, each more delicious than the next. 



The sandwich fillings are also available in taco and salad form.  Since I'm carb loading (always), I decided to try out a taco in addition to the sandwich and, well. It was equally as awesome.



Brett, the Whole Foods PR guy who I was dining with, opted for the salad version of the cemita and from what I could tell it was light and refreshing while still being extremely satisfying.

I would definitely recommend heading over to the Bowery Whole Foods to check out this new venue if you're in the area....or going out of your way to get there if you're not.  I also can't wait to see what the next few months have in store!  After this fabulous first experience...I'll definitely be heading back to try out the new vendors as they come in.

Thanks so much to Whole Foods for giving me this great opportunity to eat some delicious food!

Recipe: Broccoli and Cauliflower Quinoa Salad with Avocado and Goat Cheese

A marathon/hurricane catch-22. That's where I'm at right now.

You see, my preoccupation with having to run 26.2 miles IN A ROW in less than seven days has prevented me from taking any logical, rational, and/or reasonable hurricane related precautions.  And so while everyone else at the local grocery store was buying water and pretzels and pumpkin beer (you know...logical, rational and/or reasonable shelf-stable items)...

...I bought cheese.

CHEESE.

SO not logical, rational, reasonable.

And/or shelf-stable.  I'm doomed.



And then there were all of the things that I was supposed to do to prepare for the marathon that I just could.not.do because I was too busy watching and rewatching every press conference and news special on the hurricane.

I can recite Mayor Bloomberg's speech to you right now. Word for word.  Not kidding.  But do I have throwaway clothes to wear as I wait for four hours in the cold in Staten Island (if it still exists after the storm surge)? Or an iPod playlist to get me through four hours of running?  Or five pounds of pasta cooked and ready for consumption over this week?

I'm not even going to dignify my rhetorical questions with an answer.   



The one thing I do have?

This quinoa salad. And...it's awesome.

Stuffed full of roasted cauliflower, a creamy broccoli pesto, almonds, avocado and goat cheese, it'll fill you with a sense of calm during these crazy times so that all you'll be able to focus on is how happy your taste buds are.

Amidst all of this insanity and utter uncertainty...it is logical, rational and/or reasonable.  And sometimes...that's exactly what you need. 



Broccoli and Cauliflower Quinoa Salad with Avocado and Goat Cheese
Serves 4-6, adapted from 101 Cookbooks

Ingredients

• 1 cup quinoa
• 1 head cauliflower, cut into florets
• 5 cups broccoli, cut into small florets and stems
• 3 cloves garlic
• 2/3 cup slivered almonds, toasted
• 1/3 cup freshly grated parmesan cheese
• 2 big pinches of salt
• 2 tbsp fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup light cream
• 1 avocado, sliced
• 4 oz goat cheese, crumbled

Instructions

1. In a small pot or pan, heat the quinoa, two cups of water, and a few pinches of salt.  Bring to a boil and then lower the heat to a simmer, covered, for 15 minutes or until water is absorbed and quinoa is fluffy.  Drain any extra water and set aside.
2. Preheat oven to 400.  Place cauliflower on a parchment lined baking sheet.  Spray with cooking spray, sprinkle with salt and roast for 10-15 minutes or until cauliflower starts to brown a bit.
3. Barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.  Add a big pinch of salt and stir in the broccoli.  Cover and cook for a minute.  Transfer the broccoli to a strainer and run under cold water until it stops cooking.  Set aside.
4. To make the broccoli pesto, puree two cups of the broccoli, 1/2 cup of the almonds, the parmesan cheese, salt and lemon juice in a food processor.  Slowly drizzle in the olive oil and cream and pulse to combine.
5. Just before serving, toss the quinoa, the remaining broccoli florets, and the cauliflower with the dressing.  Top with avocado, goat cheese, and remaining almonds.

I'm submitting this to Souper Sundays which is hosted by Deb of Kahakai Kitchen!

Recipe: Banana Cake with Mocha Frosting and Salted Candied Peanuts

This cake heals all wounds.

Well, maybe not the stolen cell phone kind.  I have a Samsung Galaxy S3 sized void in my heart at the moment that not even a large slice of this plus pumpkin ice cream smothered in caramel sauce plus nutella can fill.

I know, right!?! Crazy.




Apparently food can't buy you love.  Or a smartphone.  Or that overwhelming sense of peace that comes from being able to update your twitter feed from your bathroom. {TMI?}

But five hundred dollars can.  NOT awesome. NOT.  Ugh.



No one likes a negative nancy on a Friday, though, so let me tell you what this cake can do.

It can make two hours of lab meeting infinitely more bearable.

It can fill your kitchen with the lovely scents of banana/cinnamon! peanut/cinnamon! melted chocolate!  All at once.  Swoon.

It can have you trying to figure out just how much ganache you really need to frost the cake...and how much you can spare to eat off your fingers at 11pm on Tuesday night.

And pretty much...it will make your life better.  Or at least more delicious.



Hear that cell phone thief who snuck into lab and took my phone off my desk during the two minutes that I went into the tissue culture room to differentiate my cells!  While you're filling your life with sin and wrongdoing and a guilty conscience, I'm filling my stomach with one of the most luscious cakes I've ever tasted in my life.

You may have my phone.  But you will NEVER take away my ability to emotionally eat.  So there.

{Um, but, you know.  If you ever want to make an Android-for-a-slice-of-cake trade...I'm open to bartering.  I really am.}

PS - that deal goes for all of you. Love.


Banana Cake with Mocha Frosting and Salted Candied Peanuts
Makes one 9" layer cake, adapted from Ready for Dessert

Banana Cake
Ingredients

• 2 1/2 cups (350 g) all purpose flour
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 tsp pure vanilla extract
• 1 tbsp instant espresso
• 2 large eggs, room temperature
• 6 tbsp buttermilk
• 2 cups banana puree (3-4 bananas)
• 1 1/4 cups pecans, toasted and coarsely chopped

Instructions

1. Preheat the oven to 350.  Grease the bottom and sides of two 9-inch cake pans.  Line the bottom of each with a sheet of parchment paper and grease that as well.
2. Sift together the flour, cinnamon baking powder, baking soda and salt in a medium bowl.
3. In the bowl of a stand mixer, on medium-high speed, cream the butter and sugar together until light and fluffy, about 3 minutes.  Mix in the vanilla and espresso.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Mix in half the flour mixture, scraping down the sides.  Mix in the buttermilk and banana puree, followed by the remaining flour.
6. Stir in the pecans, mixing until just combined.  Don't overmix.
7. Divide the batter evenly among the two prepared baking pans.  Bake until golden brown and a tester inserted comes out clean, about 40 minutes.  Place on a wire rack to cool completely.

Salted Candied Peanuts
Ingredients

• 1 cup raw or lightly roasted unsalted peanuts
• 1/2 cup sugar
• 3 tbsp water
• 1/2 tsp sea salt
• 1/8 tsp cinnamon

Instructions

1. In a medium, heavy-bottomed skillet over medium heat, add the peanuts, sugar, and water.  When the sugar begins to liquefy, begin stirring.
2. Continue cooking, stirring frequently, until the sugar crystallizes.  At this point, turn the heat to low and continue stirring, letting the sugar on the bottom melt and brown slightly.
3. Using a heatproof spatula, scrape up the liquefied sugar so that the peanuts are continuously being coated with it.  When the peanuts are a bit glossy and coated with syrup, sprinkle the sea salt and cinnamon over them and stir to combine.  Scrape the candied peanuts onto a baking sheet lined with parchment paper to let cool.

Mocha Ganache
Ingrdients 

• 10 oz bittersweet or semisweet chocolate, coarsely chopped
• 1/2 cup strong brewed coffee
• 10 tbsp unsalted butter, room temperature and cut into pieces

Instructions

1. Combine the chocolate and coffee in a medium heatproof bowl set over a pot of simmering water.  Stir occasionally until the chocolate is melted and smooth.
2. Remove from the heat and whisk in the butter until combined.  Let cool until thickened and spreadable.

To Assemble the Cake
Run a knife around the sides of the cake to loosen them from the pan.  Invert one cake onto a serving platter and peel off the parchment.  Spread about 3/4 cup of the mocha frosting over the surface of the cake.  Invert the second layer cake out of its pan, peel off the parchment, and place it over the frosted cake. Spread the remaining frosting evenly over the top and sides of the cake.  Sprinkle the candied peanuts over the cake. 

Recipe: Tofu and Sweet Potato Shawarma on Sesame Flatbreads with Homemade Pickles

Big news.  I'm having a marathon baby.

Truly.

In ten days I am going to wake up at 5 in the morning, head to Staten Island where I will wait in the cold until my 10:30AM start time, when I will willingly embark on one of the most painful (and awesome) experiences of my life, all the while cursing myself for ever even considering doing such a thing and swearing that I will never EVER put myself through this again.  (Really, Jo? You didn't learn the first TWO TIMES.) 

Until, of course, it is over approximately four hours later and the endorphins are rushing through my veins like wildfires in Oregon during a drought. 

At which point I will have forgotten all aforementioned pain and suffering and will feel so damn PUMPED that I will feel a strong compulsion to sign up for another marathon the next day. (And, given my track record...probably will.) 



Seriously.  This is happening.



Right now I'm in the nesting phase. 

Otherwise known as...the taper.

Which is basically the last two weeks before the race when you stop running/exercising as much in order to give your muscles time to heal and store lots of glycogen.  In my experience, tapering feels different for every person, every time. 

Sometimes your muscles get all achy from all that rest you're giving them (weird. But...it happens.) 

Sometimes you feel completely lethargic and cranky and irritated and like you're PMS-ing for two straight weeks.

(No comment.) 



And sometimes you feel like you have enough energy to run 5 miles at an 8:25 min/mile pace and just want to bake bread constantlyallthetime. <--That's me. Right now.

(If you thought I was going to say I wanted to vacuum my apartment...well, that's funny. And never.going.to.happen.  Sorry mom.)

So when I saw that this week's Mid-East Feast recipe was shawarma wraps...I seized the opportunity to bury my hands in some flatbread dough.  It was majorly satisfying.

Especially given how delicious the finished product was.  Imagine a doughy, sesame-infused pillow topped with a perfectly spiced tofu/sweet potato mixture...with a side of homemade pickles. Swoon.

(And see what I mean about this pregnancy/marathon thing? Don't fight it.)



Shawarma Spice Mix (adapted from An Edible Mosaic)

• 2 tsp ground cumin
• 2 tsp ground coriander
• 3/4 tsp black pepper
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground fenugreek
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/8 tsp cayenne pepper

Tofu Shawarma
Serves 4, adapted from An Edible Mosaic

Ingredients

• 1 batch Shawarma Spice Mix
• 1/2 cup greek yogurt
• 1 1/2 tbsp fresh lemon juice
• 3 large cloves garlic, crushed
• 1 1/2 tsp salt
• 1 block extra firm tofu, pressed and cubed
• 1 large sweet potato (I used a white sweet potato), peeled and cubed
• Pickles

Instructions

1. Prepare the Shawarma Spice Mix.
2. Combine the spice mix with the yogurt, lemon juice, garlic and salt in a large bowl.  Add the tofu and toss to coat.  Cover and refrigerate for 2-24 hours.
3. Preheat the oven to 400.
4. Toss the sweet potato cubes with the tofu and marinade.  Spread the tofu and sweet potato out on a parchment-lined baking sheet.  Bake for 30-40 minutes or until sweet potatoes are tender.
5. Serve on flatbreads with pickles.

Pickles
Yields 1 liter, adapted from An Edible Mosaic 

Ingredients

• 1 cup water
• 2 tbsp salt
• 2 tsp sugar
• 7-10 Persian or Japanese cucumbers, washed and trimmed
• 2 cloves garlic, peeled
• Water to cover the cucumber

Instructions

1. Combine the 1 cup water, salt and sugar in a small pan.  Heat until salt and sugar are completely dissolved.
2. In the meantime, cut the cucumbers into spears by cutting them in half lengthwise and then cutting each half into 3 equal pieces.  Put 1 clove garlic in the bottom of a 1 liter Mason jar.  Add the cucumber spears and the second clove of garlic.  Pour the hot water into the jar.  Add enough water so that the cucumbers are completely covered.  Cover the jar and shake a few times.  Refrigerate for up to 1 week.

Sesame Seed Bread
Makes 6 loaves, adapted from An Edible Mosaic 

Ingredients

• 2 tbsp plus 2 tsp olive oil, divided
• 2 tsp instant yeast
• 1 1/2 tsp sugar
• 2 tbsp warm water
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup warm milk
• 2 tsp black or white sesame seeds (or both!)

Instructions

1. Brush 2 tsp oil on the inside of a large bowl and set aside.
2. Mix together the yeast, sugar and warm water in a small bowl until sugar is dissolved.
3. Combine the flour and salt in the bowl of a stand mixer.
4. Stir the yeast mixture into the dry ingredients, then stir in the remaining 2 tbsp oil.  Add in the milk mixture and then, using a bread hook attachment, stir until the dough comes together and then "knead" on medium-high speed for 3 minutes.  Add more liquid if necessary, by the tsp, if the dough is too dry to come together. 
5. Transfer the dough to the oiled bowl and roll it gently to coat it with oil.  Cover the bowl with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.  Divide the dough into 6 equal pieces and roll into oval-shaped loaves, about 6 inches by 3 inches.
6. Preheat the oven to 400.  Line 3 large baking sheets with parchment paper. Transfer the loaves to the prepared baking sheets.  Lightly brush them with a bit of milk and sprinkle on the sesame seeds.  Let them rest until they start to puff up, about 10-15 minutes.  Bake the loaves 1 sheet at a time until light golden brown, about 16 minutes.  Cool on a wire rack. 

This has been yeastspotted!

 

Check out these other blogs to see how their chicken shawarma, pickles and garlic mayo turned out!

Brandy – Nutmeg Nanny

Amanda – Fake Ginger

Jeanette – Jeanette’s Healthy Living

Gina – Running to the Kitchen

Joanne – Eats Well With Others

Heather – Girlichef

Natasha – Five Star Foodie

Megan – What’s Megan Making

Rachel – Baked by Rachel 

Recipe: Curried Red Lentil Burgers with Mango Slaw

A good veggie burger recipe is hard to find.  Check out my new favorite - these curried red lentil burgers with mango slaw - over at Marcus Samuelsson's blog!

Recipe: Lasagna Soup

My grandmother didn't make lasagna.

Perhaps that is why I've never felt that bad taking what should be tradition and transforming it into something totally unrecognizable.  Omitting key ingredients, adding in a rainbow of vegetables that wasn't there before, or saying "who needs an hour of baking or a tray of cheesy perfection...just throw it all on the stovetop and call it soup!".

As it turns out, without a gold standard to compare it to, anything goes.



But how could that be?, you ask.  An Italian grandmother without a lasagna to her repertoire?  Impossible!

Strange, I know. But true.




But that was my grandmother for you.  Nothing she did ever really made sense.  Not her undying love of Halloween, the Christmas tree she kept on display in her apartment year-round, or how, even after she had forgotten everything, she still remembered my grandfather's name.  Even in death, she was an enigma, pushing along to the age of 95 and outliving her daughter by 26 years and her son by three weeks, only to die in her sleep this past Wednesday.  I mean, really, how can you even begin to comprehend something like that?



The priest reminded us at her funeral that burying three people in eight months is hard.  And really.  It is, but it isn't.  My grandfather's death this past January was in some ways expected and understandable.  And so would my grandmother's have been, if only my father had been there.

It was his absence that was the hardest.  That hurt the most.  

Things were just not supposed to be this way.  And that is that.



At times like these, you feel compelled to fill yourself with comfort in whatever way you can.  And even though a lasagna recipe was not passed on through generations of Brunos or Garofalos (my grandmother's maiden name), the combination of pasta, tomato sauce, and cheese is one that will always make me feel a little bit more at peace.

This soup was a breeze to throw together and was so delicious that The.Boy. declared it as his favorite dish that I have ever made for him.  I substituted soy crumbles for the sausage that was in the original and he kept insisting that there was ground beef in there somewhere.  I consider that a win.

So, yeah.  If you're in need of a bowl of a little something something that feels like a warm hug, this is it. No matter what lasagna recipe your grandmother used to make.



Lasagna Soup
Serves 4, adapted from Closet Cooking

Ingredients

• 1 tbsp olive oil
• 1 package SmartGround original crumbles
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp fennel seeds, crushed
• 4 cups vegetable broth
• 28 oz canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 bay leaf
• salt and pepper, to taste
• 1/2 lb whole wheat pasta
• 4 oz ricotta
• 1/2 cup parmesan cheese
• 4 oz mozzarella, grated
• 1 handful basil, chopped

Instructions

1. Heat the oil in a large saucepan over medium heat.
2. Add the crumbles and cook until lightly browned, about 5 minutes, breaking them apart as you go. Remove from the pan and set aside.
3. Add the onion to the pan and saute until tender, about 5 minutes. Add the garlic, red pepper flakes, and fennel and saute until fragrant, about 1 minute.
4. Add the veggie broth, tomatoes, tomato paste, oregano, bay leaf, "meat" crumbles, salt and pepper. Bring to a boil.  Reduce the heat and simmer for 30 minutes.
5. Add the pasta and cook until al dente, about 7 minutes.  Remove from the heat.
6. In a small bowl, mix together the ricotta, parmesan cheese, and mozzarella.  Serve soup topped with the cheese mixture and basil.

I am submitting this to Souper Sundays, which is hosted by Kahakai Kitchen and to Presto Pasta Nights which is hosted this week by Ruth of Once Upon A Feast.

Recipe: Salted Caramel Apple Cheesecake Bars

You know...how there are people who make fun of those people who go to McDonald's, totally supersize everything and then order a diet Coke?

Like, really insist on it being diet?

Like, check in with the soda attendant (yes, I've just made up an entire profession. Apparently I can create jobs faster than the presidential candidates. FTW!) at least five times to make sure it's actually diet?



I am one of those people. Errrr...both of those people.

Minus the McDonalds/diet Coke part because, well, I'm also one of those people who gags audibly whenever I walk by such an establishment.  The same way I fake cough uncontrollably whenever I walk by anyone who is smoking.  And say "Excuse You" in a very loud, annoyed voice to anyone who I think is in my way/walking too slowly/doing anything that I find offensive.  I'm really a pleasure to cohabit the sidewalk with.  Truly.

Anyways. My point is that I strolled up to the cash register at Whole Foods last week with five pounds of butter, brown sugar, regular sugar, local fresh ricotta (swoon), gruyere, mozzarella and....reduced fat cream cheese.

One of these things is not like the other, I'll tell you that much.



But here's the thing guys.  These bars have apples in them.  They totally aspire to be health food! They're not very good at it...but an E for Effort, right?  So it's the least we can do to encourage them with some reduced fat cream cheese.

Really, I'm just doing my part.  For the greater good.  And so that we can all feel a little less guilty when we keep cutting off "just one tiny square" to have for breakfast.  Because I promise...once you have your first bite....that's what you'll be doing.  Every twenty minutes.  I swear it.

--
PEOPLE! I officially have LESS than $200 to raise for The Leukemia Lymphoma Society so that I can run the New York City Marathon in less than three weeks (yikes!) and it's all thanks to YOU.  For those who don't know, I'm running in honor of my dad this year as he passed away from cancer this past month.  If you feel so inclined to donate, here is the link to my page.  And remember, every donation counts no matter how small so even if you only have a few dollars to give, it's SO worth it and will be greatly appreciated!



Salted Caramel Apple Cheesecake Bars
Makes 1 8x8-inch pan, adapted from Closet Cooking

Ingredients
For the crust

• 1/2 cup unsalted butter, room temperature
• 1 cup flour
• 1/4 cup brown sugar, packed
• 1/8 tsp salt
• 1/4 tsp cinnamon

For the cheesecake

• 1/4 cup sugar
• 8 oz reduced fat cream cheese, room temperature
• 1 large egg
• 1/2 tsp vanilla extract

For the apple filling 

• 2 granny smith apples, cored and cut into bite-sized pieces
• 1 tbsp sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

For the streusel topping

• 6 tbsp unsalted butter, room temperature
• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/4 tsp ground cinnamon

For the caramel sauce

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 tsp coarse salt

Instructions

1. For the crust, cut the butter into the flour, sugar, salt and cinnamon until combined and crumbly. Press the mixture into the bottom of an 8x8-inch pan that has been lined with aluminum foil.  Bake at 350 until lightly golden brown, 8-12 minutes.  Set aside and let cool.
2. For the cheesecake, beat the sugar into the cream cheese until smooth.  Beat in the egg and vanilla.  Pour the mixture into the baking dish over the crust.
3. For the apple filling, mix the apples, sugar, cinnamon and nutmeg together in a large bowl.  Sprinkle on top of the cheesecake in an even layer.
4. For the streusel topping, cut the butter into the flour, oats, brown sugar, and cinnamon until combined and crumbly.  Sprinkle evenly over the apples.  Bake at 350 until the cheesecake is set, about 25-35 minutes. let cool.
5. For the caramel sauce, heat the sugar and water in a saucepan over medium heat. Let simmer until the sugar turns a medium amber, swirling the pan every 30 seconds or so.  Remove from the heat and carefully pour in the heavy cream.  Return to the heat and cook until smooth, stirring with a wooden spoon.  Remove from heat and stir in the butter. Let cool for a few minutes before mixing in the vanilla and salt.  Let cool and serve over the apple cheesecake bars.

This is linked to Food Frenzy Friday!

Recipe: Kabocha French Lentil Soup and Zucchini Fritters

Guys, good news.

If you ever wondered exactly how far from the ceiling you can place a shelving unit before it becomes a fire hazard (and/or violates New York City fire code...since it's really truly unclear just how much correlation there is between the two).

As of noon today. I'm your girl. 

Seriously. I'll be positively brimming with useless information about the do's and don't's of fire safety.  Apparently there's more to it than "stop, drop, and roll".  Who knew.

(On a side note - someone should probably alert early education administrators about this.  They need to update their syllabi.)



You see, at least in NYC, there's this law that at least one person present in a science lab at any given time must have this fire safety certification, with the penalty for breaking it being a fine. A very.large.fine.

In the past, the fire department has only done random inspections for this during the workday and since the head of the lab and a few of the seasoned lab members have it...it was a non-issue.  And then they announced that they were going to be doing weekend and after hours investigations.  So obviously the newer members of the lab offered to never stay past five or come in on Saturdays and Sundays...but somehow my boss just didn't go for that. No idea why.

Long story short, I'm going to be spending two hours today learning about all sorts of rules and regulations that have nothing really to do with how not to set the lab on fire (because seriously...pretty sure a "don't leave your bunsen burner on unattended" would have been enough).  Surely it will be equally as useful as that time I spent an entire afternoon learning how to do CPR.  And then promptly forgot it all the next day.



The best part of this whole ordeal is that I need to bring proof with me that I graduated from college.  Like...a copy of my diploma.

Because getting into and going through the first two years of medical school isn't evidence enough.  Obviously.

And for that matter...how exactly does having a college education correlate with your ability to learn how to not set things on fire?  Unclear.  Very unclear.



As you can see I'm full of grievances today.  Rifling through every inch of your apartment looking for paperwork you probably never had to begin with will do that to a girl.

A night filled with that much clutter can be made better by only one thing.

Soup.  And fritters, in this case.

A warm and hearty lentil winter squash soup, to be precise, paired with what are essentially savory zucchini pancakes and a hearty slice of Italian bread.  No fire safety certification necessary.  Win.

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This post is part of a virtual dinner party hosted by Nutmeg Nanny to celebrate the release of Faith's new cookbook.  First up on the menu was these zucchini fritters!  Unlike other zucchini fritter recipes, which are more potato latkes like, these are almost more of a savory pancake.  While being equally as addictive.  Really, try not shoving them into your mouth by the handful.  (Especially after not being able to find either your diploma or your transcript amidst that mess that you call your apartment.)  I dare you.



Kabocha French Lentil Soup
Serves 4, adapted from 101 Cookbooks

Ingredients

• 1 kabocha or other dark orange winter squash
• 1/2 cup water
• 1 tbsp olive oil
• sea salt
• 1 cup green lentils, rinsed
• 5 coins fresh ginger, 1/8-inch thick
• 1 whole star anise
• 6 cups water
• 1 tsp sea salt, plus more to taste
• 2 tbsp olive oil
• 1 yellow onion, medium dice
• 1 leek, sliced into 1/4 moons
• 1 fennel bulb, medium dice
• red pepper flakes or chipotle hot sauce, to taste

Instructions

1. Preheat the oven to 425 with a rack in the top third of the oven.  Cut the winter squash in half and remove the seeds.  Rub cut surface of the squash with olive oil and sprinkle with sea salt. Place, cut side down, in a roasting pan with the 1/2 cup water.  Bake for 35 to 45 minutes or until tender.  When cool enough to touch, scoop out the flesh into a large bowl and set aside.
2. In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water.  Simmer until tender, about 30 minutes. Add 1 tsp salt.
3. In a large pot, combine the olive oil, onion, leek, and fennel.  Add additional salt, to taste.  Cook covered over low heat until the veggies soften, 7-10 minutes.
4. Remove the star anise and ginger coins from the lentil saucepan.  Add the lentils, lentil broth, and squash to the pan with the veggies.  Stir well and cook for 15 minutes or so, allowing flavors to blend.  Taste and adjust the seasoning, adding red pepper flakes or hot sauce to taste.

 I am submitting this to Souper Sundays, hosted by Deb of Kahakai Kitchen.

Zucchini Fritters (Ejet Kousa)
Serves 4 as part of a maza platter or 2 as a meal
Recipe courtesy of An Edible Mosaic: Middle Eastern Flair with Extraordinary Flair by Faith Gorsky, reprinted with permission.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3/4 lb zucchini, grated
• 2 large cloves of garlic, minced
• 1 tsp salt
• 4 large eggs
• 4 tbsp all purpose flour
• 1/2 bunch parsley, minced
• pinch of freshly ground black pepper
• canola oil, for frying

Instructions

1. Heat the olive oil in a medium skillet over medium heat.  Add the onion and cook until it starts to soften, about 5 minutes.  Add in the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally.  Add the garlic and cook 1 minute more, stirring constantly.  Remove from heat and allow to cool slightly.
2. Lightly beat together the eggs, flour, parsley, black pepper, and salt in a medium bowl.  Stir in the zucchini mixture.
3. Add enough canola oil to a large nonstick skillet to coat the bottom.  Heat over medium heat.
4. Drop the batter onto the pan in 1/4 cup scoops.  Fry until set and golden on one side, about 2-3 minutes.  Flip and cook until set and golden on the other side, about 1 minute.  
5. Transfer the cooked fritters to a paper towel-lined plate.  Cook the remaining batter the same way until it is all used up.

 

Check out these other blogs to see how their fritters turned out!

Brandy – Nutmeg Nanny

Amanda – Fake Ginger

Jeanette – Jeanette’s Healthy Living

Gina – Running to the Kitchen

Joanne – Eats Well With Others

Heather – Girlichef

Natasha – Five Star Foodie

Megan – What’s Megan Making

Rachel – Baked by Rachel 

Recipe: {Vegetarian} Bacon and Butternut Pasta with Caramelized Onions and Kale

We had our first real cold spell in New York City this past week and rather than spending time locating any item of winter running gear that has somehow misplaced itself in the past six months...I baked pasta.  Sensible, don't you think?



So, yes, I may have shown up to my 19 mile run in 35 degree weather on Saturday wearing dri-fit capri leggings, a single long sleeved running shirt and fingers that were exposed to every near-frostbite-inducing natural element.

But at least I was carbloaded.  That has to count for something.



The best thing about this pasta is that with all of it's melty cheese, creamy insides, and caramelized onion awesomeness...it tastes like it should be 1000 calories a serving.  When really, if we're being brutally honest.  It's less than half of that.  Win.



And so, while I can't promise that it will keep your fingertips from turning a brilliant shade of blue violet by the end of mile five...I will say that it propelled me through 19 miles in almost exactly 3 hours.   Just the boost of confidence I needed on my last long run of this training season.

Let the taper begin.  But not without a serving of this autumnal deliciousness every day until race day.  I may not be able to dress weather appropriately to save my life...but I know a pan of good-luck-pasta when I see it.  And this. Is the real deal.

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Again, THANK YOU THANK YOU THANK YOU for all of your kind donations to the Leukemia and Lymphoma Society on my behalf and to support me as I run in honor of my dad to cure cancer!

Also, this week's Food Matters Project recipe is for Spinach-Tofu Burgers, which I've already made and loved!  Thanks so much to Matt and Claire for hosting this week!



{Vegetarian} Bacon and Butternut Pasta with Kale and Caramelized Onions
Serves 6, adapted from Cooking Light January 2012

Ingredients

• 1 butternut squash, cubed
• 1 tbsp olive oil
• 8 oz whole wheat pasta
• 1 bunch lacinato kale, chopped
• 2 slices tempeh bacon, sliced
• 2 cups sliced onion
• 1 tsp salt, divided
• 5 cloves garlic, minced
• 2 cups vegetable broth, divided
• 2 tbsp all-purpose flour
• 1/2 tsp crushed red pepper flakes
• 1 cup greek yogurt
• 1 cup shredded gruyere

Instructions

1. Preheat oven to 400.
2. Toss the squash and the oil in a large bowl until well combine.  Spread squash out over a parchment-lined baking sheet.  Sprinkle with salt and bake until tender, about 30 minutes.
3. Cook the pasta in boiling salted water for 7 minutes, until al dente.  Add the kale to the pot in the last two minutes of cooking and drain.
4. Spray a large nonstick skillet with cooking spray.  Over medium heat, cook the tempeh until crispy.  Add the onion to the pan.  Cook 6 minutes, stirring occasionally.  Add 1/2 tsp salt and garlic.  Cook for 1 minute, stirring occasionally.
5. Bring 1 3/4 cups broth to boil in a small saucepan.  In a small bowl, combine the remaining 1/4 cup broth and the flour, whisking to combine.  Add the flour mixture, remaining 1/2 tsp salt, and the red pepper flakes to the pan.  Cook for 2 minutes or until slightly thickened.  Remove from heat and stir in the Greek yogurt.
6. Combine the squash, pasta mixture, onion mixture, and sauce in a large bowl.  Toss gently.  Spread pasta into a 9x13-inch baking pan.  Sprinkle with gruyere and bake at 400 for 25 minutes or until bubbling and slightly browned.

I am submitting this to Presto Pasta Nights, which is being hosted this week by Lail of With A Spin.