Non-Specific Holiday Greetings!

espite the modern movement of generic inclusivity achieved by neutering the month of December of its cultural bits and pieces, I would like to take a moment to say:

Merry Christmas! Its what I celebrate. If you celebrate it too, then Joyeux Noel from my pretentious kitchen to yours.

Happy Chanukkah! Its over now, but if you lit the Menorah, I hope you had eight nights filled with bliss and blintz.

Peaceful Ramadan! Yes, I get it - it was in August. But if you're Muslim, I want you to know that you're very welcome here at Done! By Drew. Also, sorry for all the pork recipes.

Joyous Kwanzaa! Just wait 'til I whip together my Sandra Lee Kwanzaa Cake! Its Afro-Tastic!

Winter Solstice! I have no idea what you crazy witches are chanting about, but whatevs. You got my vote.

The point is, I don't deal well with the insistance by "polite" Americans to call Christmas "the holiday". Its like calling Lord Voldemort "He Who Shall Not Be Named." Yes, those of us who celebrate Christmas are part of the majority here in the US. That doesn't make it bad. Assuming its the only thing anyone wants anything to do with in the entire month of December is the problem: there's more to quasi-secular Federal holidays than the Lord baby Jesus.

Anyway, thanks for reading my blog. The five of you really make my week, and I'd like to leave you with an old "holiday" favorite:



Enjoy the rest of your week. I'm in 1860's Indiana Territory this week, hence no internet access, but I'll have new posts next week when I return to the frigid Nord.

Love,
Drew

Ham and Cheese in Puff Pastry

This is a super-easy and tasty little appetizer I love taking to holiday gatherings. I got the recipe from my favorite Food Network personality, Ina Garten.



I didn't take this picture. Admittedly, it was taken with a way nicer camera than I have - I'll give you that. But come on. I can't tell what's inside those nicely browned puffy layers. Also admittedly, I didn't go on the Google for a better photo, so I'm also to blame for poor editing choices. But come on! Ina surrounds herself with the gays. We're better visual designers than this! (Reviews past several blog posts) But come on! Lots of gehs are really good with visual design!

Ham and Cheese in Puff Pastry
Ingredients

* 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
* 2 tablespoons Dijon mustard
* 1/4 pound black forest ham, sliced
* 1/2 pound Swiss Gruyere cheese, sliced
* 1 egg, beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Short Ribs with Spicy Ginger Sauce

rock pot fun times abound when it gets dark at 4:30 pm and its cold around the clock. Knowing I had this deliciousness awaiting me made 4:30 seem like an eternity away. This is a fancy enough dish to wow dinner guests, and easy enough to prepare the night before. Win and win - thanks to Lindsay for turning me on to this stunner!

FYI - I served the ribs with roasted carrots (as seen here) and asparagus topped with shredded parmesan, along with rice I whipped up in my rice cooker along with some chicken stock. Seriously, good friends, I'm addicted to the stuff - any way I can substitute stock in place of water, I go for it. I definitely recommend making your own stock from scratch if you've never tried it!




Lacquered Short Ribs with Spicy Ginger Sauce

(from Cuisine at Home, Slow Cooker Menus)


For the short ribs:

3 lbs. short ribs, seasoned with salt and pepper

1 T. olive oil



For the spicy ginger sauce:



1/2 cup chopped scallions

1/4 cup minced fresh ginger root

1/4 cup packed brown sugar

1/4 cup rice vinegar

1/4 Sriracha sauce

1/4 cup molasses or cane syrup

1/4 cup hoisin sauce

1/4 cup fresh lime juice

1 tsp fennel seed

1/2 tsp red pepper flakes


Brown ribs in the olive oil over medium-high heat. Work in batches and don't crowd the ribs. Transfer the ribs to your crock pot.

Combine the scallions, ginger root, brown sugar, Sriracha sauce, molasses or syrup, hoisin sauce, lime juice, fennel seed and pepper flakes. Pour the sauce over the ribs. Cover and cook on high for about five hours or low for 8 hours.


Serve over rice or noodles.

Chicken Tetrazzini

nytime the temperatures plunge into single digits, I lose interest in eating better in favor of hot, satisfying comfort food. This recipe has been a hit with my local peeps, and I think its worth the calories wherever you live. I did exclude the mushrooms, FYI, because though I love them, not everyone in my circle of friends is a fan. I also cooked the chicken in advance for another dish, so this attempt required far less butter.

For the most part, though, I followed this recipe as written, and it was indeed tasty. At first, I tried substituting skim milk and fat-free half-and-half, which never came together as a bechamel sauce. Once I switched over to the big league version of these ingredients, this came together as an absolutely Maury-worthy culinary moment:



Chicken Tetrazzini

Recipe courtesy of Giada DeLaurentiis



Ingredients

* 9 tablespoons butter
* 2 tablespoons olive oil
* 4 boneless skinless chicken breasts
* 2 1/4 teaspoons salt
* 1 1/4 teaspoons freshly ground black pepper
* 1 pound white mushrooms, sliced
* 1 large onion, finely chopped
* 5 cloves garlic, minced
* 1 tablespoon chopped fresh thyme leaves
* 1/2 cup dry white wine
* 1/3 cup all-purpose flour
* 4 cups whole milk, room temperature
* 1 cup heavy whipping cream, room temperature
* 1 cup chicken broth
* 1/8 teaspoon ground nutmeg
* 12 ounces linguine
* 3/4 cup frozen peas
* 1/4 cup chopped fresh Italian parsley leaves
* 1 cup grated Parmesan
* 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Hot Chocolate

fter 90 minutes of shoveling my car out of its 3 ft (.9144 meter) snow drift prison, I was feelin' old school Chilly Willy: I was frozen through and through. I needed to come inside to a bubble bath, the December issue of Martha Stewart, and Amanda's excellent vintage Christmas music playlist. But what to drink? I had never made hot chocolate from scratch, so I looked around the Google for some recipes. There are 81 billion variations out there, but I just wanted plain sweet, hot yumminess. The result? Awesome.



1/3 C cocoa powder
1/2 C boiling water
1/2 C granulated sugar
pinch salt
3 C skim milk
1 t vanilla extract
1 C fat-free half and half

In medium pot over medium heat combine cocoa with boiling water until cocoa dissolves. Add sugar and salt, stirring constantly until sugar dissolves and mixture bubbles. Add milk, increasing heat to medium high. Heat until steaming, but not yet boiling. Remove from heat and add vanilla. Pour into four cups and top with fat-free half and half.

If you REALLY need to warm up, you could add a shot of Kahlua or Baileys. Not to say I did (it was perfect!), but you certainly could.

Fish Tacos

ecidedly, this is more of a quesadilla than a taco. I get it - the size of the tortilla determines what the combination of cheese, meat (fish), veggies and sauce gets called. But honestly... who orders Fish Quesadillas? Gross.

Speaking of sauces, I added an avocado spread to this dish. Its not guacamole. If I was making guacamole, I would add garlic, tomatoes and onions. You might add cilantro, too, since we're all allowed to make our own mistakes. But this isn't guacamole. Its a Southwest-style avocado spread.

Finally, I roasted some sweet potato planks tossed with olive oil, kosher salt, pepper and rosemary on 400 F for about 45 minutes. Look how orange they turned out!



Fish Tacos

3 T vegetable oil
2 fresh tilapia fillets, halved
kosher salt
ground black pepper
flour
1 egg, beaten
panko bread crumbs
tortillas (I used large burrito, but any size can work)
sour cream
Southwest-style avocado spread (recipe follows)
cherry tomatoes
shredded cheese (cheddar, monterrey jack, mexican blend, etc)

Heat oil in skillet on medium to medium-high heat. Rinse and pat dry tilapia fillets. Season lightly with salt and pepper, press into flour, dip into egg, then roll in panko crumbs. Cook in oil 2-3 minutes per side; transfer to paper towel lined plate. Meanwhile, warm tortillas in microwave, then spread layers of sour cream and the avocado spread. Fill with fillets, tomatoes and cheese.

Southwest-style avocado spread
4 ripe avocados
1 lime
1 t salt
2 T sliced jalapenos and juice

Scoop avocados from skins into large bowl. Add juice of lime and salt. Chop jalapenos, add to mixture along with juice. Mash mixture together with fork.

Brunch Recipe Test

very Christmas morning, my brother, sister, parents, nieces and nephews encounter the awkward balance of needing presents, needing Mom's attention, and needing to eat. I can manage the latter, and this year I invited Jamie and Kara over to test some new recipes:




Clockwise, from upper left:

Yogurt Parfait (adapted from recipe courtesy Martha Stewart Omnimedia. That's every type of media imaginable, folks)

Serves 8 to 10.

* 5 cups granola
* 1 cup dried cherries, coarsely chopped
* 2 tablespoons finely chopped candied ginger
* 6 cups low-fat Greek yogurt (three 17.6-ounce containers)
* 1 1/2 cups raspberries
* Honey

Mix together yogurt and cherries. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries, and drizzle with honey. Serve immediately.

Baked French Toast (adapted from recipe courtesy Paula Deen - I know, I know. Insert cackly Southern joke here. Want a hilarious butter story? Read this)

Servings: 6-8 servings

Prep Time: 20 minutes

Cook Time: 8 hours 45 minutes

Ingredients

dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup fat free half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Cherry Syrup, recipe follows

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
**NO NUTS** (allergies)
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Cherry Syrup:
1 cup cherry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Cherry Syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Cherry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Potato Latke Kugel (recipe adapted from Jim Leff)

Makes: 6 servings

INGREDIENTS
6 medium russet potatoes
1 small onion or 1/2 medium onion, peeled, stem end trimmed
3 eggs, well beaten
4 tablespoons corn oil
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon kosher salt

INSTRUCTIONS
1. Heat oven to 375°F. Peel potatoes and submerge them in a pot of cold water.

2. Shred potatoes and onions through the large holes of a box grater (or use a food processor).

3. Place potato mixture in a clean, lint-free dishtowel and squeeze out liquid (stop squeezing when water begins to drip rather than stream).

4. Place potato mixture in a large bowl; stir in the eggs, oil, flour, baking powder, and salt. Season with freshly ground black pepper and mix well.

5. Transfer to a lightly oiled 11-by-7-inch glass or Pyrex baking dish. Bake for one hour or until well browned.


Spinach and Gruyere Quiche (adapted from recipe courtesy bettina. I guess Will & Grace doesn't really have to go away...)

1 (10 ounce) package frozen chopped
spinach, thawed
1 bunch green onions, finely chopped
(white parts only)
4 eggs, beaten
1 (16 ounce) package cottage cheese (I know. Its not a typo - trust me, it works)
2 cups shredded Gruyere cheese

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
2. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
3. Bake uncovered in preheated oven for 45 minutes until eggs are set.


Look who crawled all the way over for a bite of baked french toast...

Tater Tot Hotdish: By Request

lizzardy weekends require proper planning on the last-ditch grocery store front, and making my plans easier, Lindsay requested my tater tot hotdish recipe last week. Since everyone else in the metro had the same idea to rush for essentials before the 17" snow dump, I picked up the handful of ingredients in what amounted to a no-holds barred supermarket brawl. Thankfully, the results were well worth the efforts.



Tater Tot Hot Dish

1 T vegetable oil
1 medium yellow onion, diced
1/2 t kosher salt
1/4 t freshly ground black pepper
2 lbs 99% fat free ground turkey breast (can substitute any other ground meat)
2 C frozen kernel corn
2 cans 98% fat free cream of mushroom soup
skim milk
2 C shredded cheddar cheese
2 lb frozen tater tots

Preheat oven to 350 F. Sautee diced onion in oil on medium-low heat until translucent, about 5 minutes. Evenly distribute salt and pepper across bottom of glass 9x13 casserole. Crumble ground turkey evenly throughout casserole, breaking up chunks as small as possible. Sprinkle onion across turkey, followed by a single layer of corn. Combine soup with 1/2 soup can of milk, pour into casserole and spread evenly over mixture. Top with shredded cheese, then arrange tots in neat rows throughout. Cover with foil and bake for 40 minutes, removing foil and baking another 20 minutes until tots are golden brown. Serve hot.

Umbilical Cord Hat

abies rock, and I can't wait for my friend Nicole and her husband to welcome their sweet little boy later this month. This is the Umbilical Cord hat from the book "Stitch 'N' Bitch", knitted on no. 7 circular needles.



Since learning to knit, I'm continually surprised by what a wonderful teacher experience can be. I probably heard it plainly in one of the classes I took last year, but until I made this very hat, it didn't register that stockinette stitch is knit in the round the same way as garter stitch on straight needles. For the non-knitters reading this, its like discovering that a shorter, easier, less-congested route exists on your morning commute. My road rage is already dissipating.

[sigh] Oh, Christmas Tree...

aving grown up on a Christmas tree farm, it was a little awkward buying a reusable model ten years ago. Needless to say, I got over the weirdness and picked up this six-footer, along with the most stunning Martha Stewart collection of ribbon, glass bulbs, and various glittery, icy ephemera that 2001 had to offer.



Obviously, times and tastes change, and I reached the point that wrapping the tree in that wired ribbon conjured images of a big-haired belle draped in a taffeta prom gown. I needed a change, and this year, with half the white lights having burned out from last year, I decided to change things up with the lights.



I picked up some C9 multi-colored outdoor lights, which are growing on me. I went to Swank Interiors to find a tree topper, which I found, along with 2 dozen exquisite orange glass bulbs from 1967. Check and Mate.




But this transition year's biggest catch might have come from a coworker, to whom I was lamenting the difficulties of migrating to a new tree aesthetic. She casually mentioned that she had a couple boxes of old ornaments her husband inherited, all from the 60s, and would rather give them to me than to bother with eBay. Would I be interested? Yahtzee :)

All said, I'm happy with the tree this year, even though we're in that phase where it feels like it'll take forever for our bangs to grow out. Why did we think bangs were a good idea in the first place? Anyway, the tree is up and it doesn't look like someone's prom date. It's a Christmas miracle.

Cookie Decorating with Royal Icing

Decorating Christmas cookies was a fun weekend project with friends, especially when said friends had the cookies already baked and cooled, all ready to add happy details. We used one basic approach to cover each cookie: rather than dunk the cookie into the icing, we piped icing around the border, then "flooded" in thinner icing to achieve the desired coverage. Its a little more work, but its the best way to make detailed, multi-colored surfaces on flat cookies.



Some royal icing tidbits:

- The recipe we used was 1 C powdered sugar + 2 T milk to start, adding milk just until the icing is the consistency of spackle. This is called stiff consistency, and to test the stiffness, start piping a dot and lift the bag up away from the surface, creating a small point (like a Hershey's kiss). If the point stands for 1 minute, the consistency will allow you to pipe any line, border, flower, figure, etc without falling or "melting".

- Cake decorators achieve vibrant colored icing using gels and powders, which are concentrated doses of color. Use gel-based icing color rather than liquid food color to avoid unintentionally thinning the consistency.

- Once you've piped the outlines, transfer icing from the bag into a bowl and add milk until the icing is smooth and flowy (but not runny). Icing is now ready to be piped (a small snip off the piping bag is all you need) inside each outlined shape.

- After the thinned icing has soft set, you can add more stiff consistency details atop the cookies. We used dots and stars, but there are as many options as your imagination allows. At this stage, it becomes no different than piping decorations onto a cake.

- Because the thinned icing doesn't dry hard, these cookies stay softer than the hard, crunchy, air-dried decorations many cake decorators use. The small amount of milk in the recipe is preserved by the large quantity of powdered sugar, making them safe to leave at room temperature.

Cajun Chicken with Collard Greens

a-da! We made it to the end of Real Simple's 28-meals plan, and I'm glad we end on a high note. This really was a delicious fix, and as has been the case all four weeks, I'm more excited about the sides than the main entree. I really can't remember ever having eaten black-eyed peas before, but I certainly enjoyed them along with the red pepper and collard greens.

Cajun Chicken with Collard Greens



Serves 4

Hands-on Time: 30m

Total Time: 30m

Ingredients

* 4 tablespoons olive oil
* 4 6-ounce boneless, skinless chicken breasts
* 2 teaspoons blackening or Cajun seasoning
* kosher salt and black pepper
* 4 cloves garlic, sliced
* 1 red bell pepper, sliced
* 1 bunch collard greens, stems discarded and leaves cut into strips (about 10 cups)
* 1 15-ounce can black-eyed peas, rinsed

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with blackening seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.

2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.

3. Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.

4. Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.

5. Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.

6. Stir in the black-eyed peas and cook until heated through, 1 to 2 minutes more. Serve with chicken.

Tip

These collard greens are also tasty served with pork chops.

Nutritional Information

Calories 392; Fat 18g; Sat Fat 3g; Cholesterol 94mg; Sodium 835mg; Protein 40g; Carbohydrate 18g; Sugar 2g; Fiber 6g; Iron 3mg; Calcium 181mg

Sweet Potato and Brie Flat Bread

izza it ain't. This penultimate installment of the Real Simple one-month plan landed a solid "meh" on a scale from Tasty to Tongue-Scrapy. One important note is that the combination of thyme and sweet potatoes, which worked quite deliciously together.

Sweet Potato and Brie Flat Bread



Serves 4

Hands-on Time: 15m

Total Time: 40m

Ingredients

* 1 pound frozen pizza dough, thawed
* cornmeal, for the baking sheet
* 1 medium sweet potato, peeled, halved, and thinly sliced
* 2 shallots, thinly sliced
* 8 sprigs fresh thyme
* 4 tablespoons olive oil
* kosher salt and black pepper
* 4 ounces Brie, sliced
* 2 teaspoons red wine vinegar
* 4 cups mixed greens (about 3 ounces)

Directions

1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes.

4. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

5. Toss the dressing with the greens. Serve with the flat bread.

Tip

You can freeze the cooked flat bread, tightly wrapped, for up to 3 months. Thaw at room temperature, then warm in a 300° F oven before serving.

Nutritional Information

Calories 531; Fat 26g; Sat Fat 7g; Cholesterol 28mg; Sodium 968mg; Protein 16g; Carbohydrate 66g; Sugar 8g; Fiber 5g; Iron 4mg; Calcium 100mg

Seared Steak with Cauliflower Puree

ad it not been for the olive vinaigrette, this Real Simple meal might have been a disaster. If you've never had cauliflower puree, it tastes exactly as you'd imagine - like very mushy steamed cauliflower. However, because the olives balanced the puree so well, this turned out to be a big hit.



Seared Steak with Cauliflower Puree



Serves 4

Hands-on Time: 15m

Total Time: 25m

Ingredients

* 1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets
* 4 tablespoons plus 1 teaspoon olive oil
* 2 strip steaks (1 inch thick; 1 1/2 pounds total)
* kosher salt and black pepper
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup pitted green olives, chopped
* 1 shallot, finely chopped
* 1 tablespoon red wine vinegar

Directions

1. Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.

2. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.

3. Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.

4. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.

5. While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.

6. In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.

Tip

For a rich, caramelized sear, take the steaks out of the refrigerator 30 minutes before cooking so they can come to room temperature.

Salmon with Potato Salad

side from the potatoes taking quite a bit longer to cook than the recipe budgeted, this was a very easy, straightforward dinner. This is the first time in Real Simple's month-o-meals plan that featured salmon, and I for one was ready! I rather enjoyed the addition of the horseradish and scallions to the dressing that went onto the potatoes. This was a far lighter approach to potato salad than I usually attempt, and I was surprised at how nicely the spicy horseradish was balanced by the rest of the vinaigrette.

I should mention that the recipe calls for watercress. Right. I'll have to put in a call to the produce manager at my local super-duper market and see if they could start carrying it.



Salmon with Potato Salad



Serves 4

Hands-on Time: 20m

Total Time: 30m

Ingredients

* 1 pound new potatoes (about 10)
* kosher salt and black pepper
* 4 tablespoons olive oil
* 4 6-ounce skinless salmon fillets
* 2 tablespoons prepared horseradish
* 1 tablespoon white wine vinegar
* 2 scallions, sliced
* 1/2 small bunch watercress, thick stems removed (about 2 cups)

Directions

1. Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.

2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

4. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.

5. In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.

6. Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.

Tip

This dish is also delicious chilled or at room temperature. Flake the salmon and serve it on top of the salad.

Nutritional Information

Calories 497; Fat 26g; Sat Fat 4g; Cholesterol 108mg; Sodium 723mg; Protein 42g; Carbohydrate 22g; Sugar 1g; Fiber 2g; Iron 3mg; Calcium 54mg

Roasted Pork Chops with Polenta

t's the beginning of the fourth and final week of Real Simple's 28-meal plan, and this was definitely a fun, easy meal to create. I realized, once again, that I'm a fan of polenta, especially when paired with creamy, melty Gruyere cheese. Also, I probably would never have thought to fix grape tomatoes this way, so huzzah for another new discovery.


Roasted Pork Chops with Polenta




Serves 4

Hands-on Time: 25m

Total Time: 25m

Ingredients

* 2 tablespoons olive oil
* 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
* kosher salt and black pepper
* 1 pint grape tomatoes, halved
* 4 cloves garlic, sliced
* 1/2 cup dry white wine
* 3/4 cup instant polenta
* 6 ounces grated Gruyère (1 1/2 cups)

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

2. Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.

3. Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.

Balsamic-Glazed Pork with Lentils

educe, Reuse, Recycle. In this stunning meal that ended the third week of Real Simple's plan, I managed to save the planet AND time. I'm incredibly talented, you see.

Once I basted the roasting pork with the balsamic vinegar and brown sugar, I knew I'd have more in the pan than in the meat. Therefore, I decided to REUSE the glaze after it came out of the oven by putting back onto the heat on the stovetop to REDUCE it. The result was this crazily flavorful finish for the pork; sweet, tangy, and perfectly seasoned from its time in the pan with the pork and its drippings. You better believe I'll RECYCLE the leftovers into lunch and dinner tomorrow, and will undoubtedly make this a SUSTAINABLE addition to my regular menus.


Balsamic-Glazed Pork with Lentils



Serves 4

Hands-on Time: 20m

Total Time: 40m

Ingredients

* 1 cup green lentils, rinsed
* kosher salt and black pepper
* 2 tablespoons balsamic vinegar
* 2 tablespoons brown sugar
* 3 tablespoons olive oil
* 1 1 1/4-pound pork tenderloin
* 1 red apple, cut into 1⁄2-inch pieces
* 1 celery stalk, thinly sliced
* 1/4 cup fresh flat-leaf parsley leaves
* 2 tablespoons fresh lemon juice

Directions

1. Heat oven to 400° F. Bring 4 cups water to a boil.

2. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.

3. Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.

4. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

5. Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.

6. In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

Tip

These lentils are also delicious with chicken or a firm white fish, like sea bass or halibut.

Nutritional Information

Calories 477; Fat 16g; Sat Fat 3g; Cholesterol 92mg; Sodium 449mg; Protein 43g; Carbohydrate 42g; Sugar 14g; Fiber 12g; Iron 7mg; Calcium 54mg

Thanksgiving: Roasted Carrots and Brussels Sprouts

amilies tend to cling to some traditions more closely than others. My family expects roasted Brussels sprouts at every holiday gathering. More specifically, they demand that I make my now infamous dish, with its roasty caramelized sprouts and lemony finish. This year I decided to see how they'd do with a secondary veggie (a helper dog, if you will).

Roasted Carrots and Brussels Sprouts



Preheat oven to 400 F. Wash and peel 1 lb of carrots. Trim off ends, then halve lengthwise and crosswise. Cut larger pieces again as needed. Toss with olive oil, kosher salt and black pepper, and load into baking pan. Wash and pat dry 1 lb Brussels sprouts. Slice sprouts in half, discarding loose outer leaves. Toss with olive oil, kosher salt and black pepper, and load into baking pan cut side down. Move both pans into oven. Check carrots after 20 minutes; carrots should be fork tender but not mushy. After 20 minutes, turn sprouts to prevent cut side from burning; roast an additional 10 minutes. Dress with lemon zest and juice.

Pumpkin Week: Pumpkin Spice Latte

ll my barista skills paid off when whipping up a tasty variation on my morning coffee. I opted to skip the whipped cream, but if you're feeling extra decadent, by all means, add it!

Pumpkin Spice Latte



Brew a pot of strong coffee. Meanwhile, combine 1 C water and 1 C granulated sugar in a small saucepan on the stovetop over high heat. Boil, stirring until sugar dissolves. Remove from heat and add 1 t pumpkin pie spice. (Optional: You could strain the resulting syrup through a coffee filter or several layers of cheesecloth to separate out the spices. I leave them in). Fill a coffee cup halfway with coffee, adding warmed fat-free half and half. Finish with 2T of pumpkin spice flavored syrup. Adjust amount of syrup to taste.

Pumpkin Week: No-Bake Pumpkin Swirl Cheesecake

his whole disgusting mess made it as far as the trash can. Gross! The facts are these:

- This recipe calls for fat free cream cheese. That's not a real thing. That's a clumpy, wobbly, shiny blob of sadness. Certainly nothing that belongs in a cheesecake.

- I LOVEY orange anything, but omg, the orange peel and juice in this recipe overwhelmed the e-n-t-i-r-e can of pumpkin puree AND the teaspoon of pumpkin pie spice. Boo, orange.

- The gelatin is a novel idea for getting the uncooked cream cheese to stand firm and deliver, but the shiny, jello-mold essence is just awkward.

- Finally, when you feel compelled to double the sugar content in a dessert because you don't really taste anything in particular, which I did, take it as a sign. Either you need to stop watching network TV, or throw away what you're mixing. In fact, why not play it safe and go ahead and do both.

Therefore, good friends, I cannot recommend this recipe. I tried it, though, and I do hope you'll keep trying similar recipes and let me know if you find a good one!

No-Bake Pumpkin Swirl Cheesecake



Ingredients

* 3/4 cup finely crushed graham crackers
* 2 tablespoons butter, melted
* 1 8-ounce package reduced-fat cream cheese (Neufchatel)
* 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
* 1/2 cup fat-free milk
* 2 teaspoons vanilla
* 1/2 teaspoon finely shredded orange peel
* 2 8-ounce packages fat-free cream cheese
* 1 15-ounce can pumpkin
* 1 teaspoon pumpkin pie spice
* 1 envelope unflavored gelatin
* 1/4 cup orange juice

Directions

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.
Nutrition Facts

* Servings Per Recipe 12 servings
* Calories179,
* Total Fat (g)7,
* Saturated Fat (g)4,
* Cholesterol (mg)23,
* Sodium (mg)331,
* Carbohydrate (g)19,
* Fiber (g)1,
* Protein (g)9,
* Other Carbohydrates (d.e.)1.5,
* Fat (d.e.)1.5,
* Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Week: Pumpkin Pie Cupcakes

elcome to the first annual Pumpkin Week! Pumpkin is such an exciting flavor to work with any time of year, but especially during the November and December holidays. I want to spend at least some time - 3 days, anyway - exploring some pumpkin themed deliciousness. It's less scary than Shark Week, its Pumpkin (Three-Fifths) Week!

Jamie and I exchanged many an e-mail about pumpkin cupcake recipes. I was woefully unprepared to help her with an upcoming baking project, so I went digging on the interwebs. What I found on Cake Central turned out to be an incredibly delightful treat. After decorating these cuties, Jamie and I retreated to the comfy couches and chit-chatted about all sorts of life's best; punctuated, of course, by lots of "mmmm"s and a few "whoa"s. We knew right away this recipe was a hit!

Pumpkin Pie Cupcakes
submitted by corpsequeen



Ingredients

* Cupcake ingredients:
1 1/2 cups flour
1tsp baking powder
1tsp baking soda
1tsp salt
1 1/4 tsp cinnamon
1/2tsp nutmeg
1/4tsp ground cloves
3 eggs
1 cup pumkin puree
1/2 cup canola oil
1 cup sugar

———————————–
Pumkin Pie Buttercream ingredients

1 cup soft butter (I used unsalted sweet cream)
3 cups powdered sugar
1/4tsp powdered ginger
1/4tsp ground cloves
1/4tsp ground nutmeg
1/2tsp cinnamon
1/2tsp vanilla

*pumpkin pie spice can be substituted for all spices*

Instructions

Pumkin Pie Cupcake Directions:
1. Preheat oven to 350F.
2. Sift together flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and cloves.
3. In a seperate bowl mix eggs, pumpkin, and canola oil.
4. Combine wet and dry ingredients, careful not to over mix!
5. Bake for 12-22 minutes until toothpick comes out clean.

Pumpkin Pie Buttercream directions:
1. Whip butter until soft and even then add spices while mixing on low.
2. Add powdered sugar slowly, one cup at a time until combined.
3. Beat on medium for 2 mins.
4. Add vanilla and milk if necessary to achieve the right consistency.

Borscht

sing some gorgeous pink and white striped, bulls-eye style beets (not sure about the variety) and purple-skinned carrots from the garden, I made a soup that I've only recently learned to love - borscht. The beets were so incredibly sweet and awesome, but because they were mostly white inside, the resulting soup wasn't the signature garnet red I hoped to achieve. I was afraid the crazy long boiling process would leave everything a mushy, starchy mess in a bowl, but I was happy with the resulting texture, particularly when I added the customary dollop of sour cream.

However, this recipe was something of a dud, in that it really lacked depth of flavor. I could keep salting it, but that's not the answer here. The beet flavor was perfect, but the "broth" (water the roots boiled in) only made for sad, thin bath water. My instincts tell me to:

a) substitute chicken stock for the water
b) roast the carrots, beets, potatoes and even the cabbage
c) incorporate garlic - sauteed with the onions, roasted with the veg, or both

The only real change this makes is that the soup stops being vegan (fine with me) by adding the chicken stock - for the record, it was upgraded to vegetarian when I added sour cream.



Borscht I
courtesy of DeeDee, printed on allrecipes.com
Prep Time: 25 Minutes
Cook Time: 1 Hour

Ready In: 1 Hour 25 Minutes
Servings: 8
"Only one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group."
Ingredients:
6 cups water
3/4 tablespoon salt
1/2 cup finely chopped carrots
1/4 cup chopped green bell pepper,
divided
1/2 stalk celery, chopped
1 medium beet
1/2 cup canned peeled and diced
tomatoes
3 potatoes, quartered
1/3 cup butter

1/2 cup chopped onion
1 1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
1/4 cup heavy cream
3/4 cup diced potatoes
1 tablespoon dried dill weed
1/4 teaspoon ground black pepper to taste
salt and freshly ground black pepper to taste
Directions:
1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Pomegranate Pork Cutlets with Spinach

iven my busy schedule, the long prep and baking time of Thursday's featured Real Simple dinner (Mushroom and Herb Strata) just wasn't going to happen. Good thing I have an inspired solution in my back pocket. Pomegranates are in season, and available at my supermarket. Remembering the awesome pairing of pom and pork, I banged out this little number in mere minutes. The spinach was a variation on last Wednesday's side, which featured golden raisins.

THURSDAY:



Pomegranate Pork Cutlets with Spinach

2 T vegetable oil
Kosher salt and ground black pepper
2 thin-sliced pork cutlets
2 cloves garlic, sliced thin
10 oz bag baby spinach
1 C pomegranate seeds
1/2 C pomegranate juice (I bought this in a bottle)
1/4 t red pepper flakes

Heat oil in skillet on medium heat. Season cutlets with salt and pepper and cook 3-4 minutes per side until cooked through; remove from pan. Add garlic to remaining oil and cook just until garlic starts to turn golden; add spinach and a pinch of salt. Grate nutmeg over wilting spinach, add pomegranate seeds to warm.

Meanwhile in a small saucepan, add pomegranate juice and red pepper flakes, bring to a boil. Reduce by half, until syrupy. Drizzle reduction onto plate or directly onto cooked cutlets.

Asian Beef and Mango Salad

inally, a salad. I've been waiting for a big ol' plate of greens, and this installment of Real Simple's plan was a big hit with my belly. At first, I worried that the beef would be dull, since all the seasoning is added at the end of the cook time. BUT - not to worry; the beef and the dressing pack in plenty of flavor.



Asian Beef and Mango Salad

Serves 4

Hands-on Time: 20m

Total Time: 20m

Ingredients

* 1 pound ground beef
* 2 tablespoons hoisin sauce
* 2 tablespoons plus 1 teaspoon low-sodium soy sauce
* 1 teaspoon Sriracha hot chili sauce
* 2 tablespoons rice vinegar
* 1 tablespoon canola oil
* kosher salt and black pepper
* 1 head Boston lettuce, torn
* 2 Kirby cucumbers, cut into thin strips
* 1 mango, cut into thin strips
* 1/2 cup fresh cilantro sprigs
* 1/4 cup roasted peanuts, chopped

Directions

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.

2. Stir in the hoisin, 2 tablespoons of the soy sauce, and the Sriracha.

3. In a small bowl, combine the vinegar, oil, the remaining teaspoon of soy sauce, and ¼ teaspoon each salt and pepper.

4. Divide the lettuce, cucumbers, mango, cooked beef, cilantro, and peanuts among bowls. Drizzle with the dressing.

Tip

Sriracha, with its distinctive rooster logo and green cap, can be found with other chili sauces in most supermarkets. You can also use Tabasco sauce.

Nutritional Information

Calories 347; Fat 18g; Sat Fat 5g; Cholesterol 69mg; Sodium 580mg; Protein 27g; Carbohydrate 21g; Sugar 13g; Fiber 3g; Iron 4mg; Calcium 66mg

Shrimp with White Beans and Toast

hat I'm loving most about this Real Simple plan is that I'm picking up new techniques as well as new recipes. Tuesday of Week 3 brings us a novel concept: toasted bread.

Oh sure, I've made toast before - plop it in the toaster, host a 90-second dance party in the kitchen, and then POP! toast is done! I've even made the oven variations of baguette with garlic butter roasted for a few minutes before being topped with bruschetta. Or in loaf form topped with melty cheese for ooey, gooey, "put-on-your-eatin'-dress" bread. Why, then, did it take until today for me to make toast on the stovetop?

The sauce that resulted from the butter and white wine was quite a tasty way to cook the shrimp. I was a bit whateverish about the white beans, as I didn't think they brought the same level of impact that maybe some fava beans could have. Also, the local farmers who sell arugula to my supermarket were on strike, so I had to do without (good a guess as any why I couldn't find it in the produce section, right?).

TUESDAY:



Shrimp with White Beans and Toast
Serves 4

Hands-on Time: 15m

Total Time: 15m

Ingredients

* 4 slices country bread
* 6 tablespoons unsalted butter
* 4 cloves garlic, sliced
* 1/2 cup dry white wine
* 1 pound frozen peeled and deveined medium shrimp, thawed
* kosher salt and black pepper
* 1 15-ounce can white beans, rinsed
* 4 cups baby arugula (about 3 ounces)

Directions

1. Spread the bread on both sides with 2 tablespoons of the butter.

2. Cook the bread in a large skillet over medium heat until browned, 2 to 3 minutes per side. Remove from the skillet.

3. Wipe out the skillet and melt the remaining 4 tablespoons of butter over medium-high heat. Add the garlic and cook, stirring, for 1 minute.

4. Add the wine and bring to a boil.

5. Add the shrimp, season with ½ teaspoon salt and ¼ teaspoon pepper, and simmer until opaque throughout, 2 to 3 minutes.

6. Fold in the beans and arugula and cook just until the beans are heated through, 1 to 2 minutes. Serve over the bread.

Tip

This hearty shrimp-and-bean mixture is also delicious served over pasta.

Nutritional Information

Calories 458; Fat 20g; Sat Fat 11g; Cholesterol 218mg; Sodium 704mg; Protein 30g; Carbohydrate 32g; Sugar 4g; Fiber 5g; Iron 6mg; Calcium 166m