Spicy Butternut Squash Bisque Recipe

A bowl of puréed butternut squash soup can be unfailingly predictable. It's creamy and comforting, and about the easiest way to crack the squash's unforgiving shell, but after the second or third serving of the season it can quickly become boring.

A good way to literally spice things up is to add flavor-boosting ingredients like Sriracha and hot curry powder. To achieve the ultimate velveteen texture, substitute silky coconut milk for stock—now we're dealing with a totally different beast.

Adapted from Graham Eliot


Makes 6 servings

1 tablespoon vegetable oil
1/4 cup minced fresh ginger
1/4 cup small diced onion
3 cloves garlic, minced
1 large butternut squash, peeled, seeds removed, and cut into 2-inch pieces
2 (14-ounce) cans coconut milk
1 cup shaoxing or mirin
1/4 cup chopped parsley
1/4 cup rice wine vinegar
1 tablespoon Sriracha chile sauce
2 tablespoons soy sauce
1/2 teaspoon hot curry powder
Toasted pumpkin seeds for garnish

1. Heat oil in a large pot over medium heat. Once shimmering, add ginger, onion, and garlic and season with salt. Cook until vegetables are tender and just starting to brown.

2. Add remaining ingredients (except for pumpkin seeds) stir to combine and bring to a simmer. Cook, covered, until squash is tender, about 45 minutes.

3. Puree soup in batches in the blender until smooth. Return soup to pot and season with salt to taste. Serve garnished with pumpkin seeds.

Orzo and Ham Stuffed Vegetables Recipe

I realize it is a little odd to post a mid-summer's recipe when we're clearly approaching winter (there is six inches of snow outside my window as we speak), but it dawned on me that this delicious stuffing, could be packed into any number of vegetables and let's face it, there's not a supermarket in America that doesn't have a bell pepper or zucchini no matter the season.

Stuffed vegetables offer an all-in-one meal—add a little salad, a glass or two of wine and you have yourself a very sophisticated meal. They are an alternative rarely thought about for an easy weeknight dinner, due to the notion that they are a bit cumbersome or difficult to prepare, but I am here to dispel that notion. Especially this version which requires practically no pre-cooking other than boiling some pasta, mix, stuff, bake, done.

Makes 4 servings

1 cup orzo
1/4 cup olive oil

4 ounces diced ham

2 tablespoons chopped parsley

2 scallions, thinly sliced

1 clove garlic, minced

1 teaspoon minced thyme

1 large egg, beaten

3 medium tomaotes
2 bell peppers


1. Heat oven to 400°F. Cook orzo pasta according to package instructions, drain and transfer to a medium bowl. Add 3 tablespoons oil, ham, parsley, scallions, garlic, and thyme and season with salt and pepper to taste. Add egg and stir until coated.

2. Cut the tops off the tomatoes and peppers. Remove seeds and flesh from the vegetables (you will need a spoon for the tomatoes) and set them cut side up in a 8-inch-by-8-inch baking dish. Rub 1 tablespoon of oil over inside and outside of vegetables, then season generously with salt and pepper.

3. Divide mixture evenly between vegetables, mounding slightly on top. Fill baking dish with enough water to reach 1/2-inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.

Spicy Moroccan Meatball Tagine Recipe

Anyone who reads my blog with regularity will know I have a thing for meatballs. There was the Pork Meatball Sandwiches and the Meatball Soup,  as well as an upcoming blog post about spaghetti and meatballs, so you can imagine my excitment when I revisited an old copy of Bon Appétit Magazine only to find an entire article dedicated to the tasty little morsels.

I have intentions of trying all the recipes, but this spice-laden Moroccan stew captured my attention. Even though Sopa de Albondigas is tradition at our house, this dish was far removed from my meatball spectrum. I had never considered making meatballs chockablock with spice, served in a tagine that is more sauce than soup.

The resulting braise had a spicy in-your-face charm and the meatballs take center stage. The leftovers were even better, the spices had a chance to mellow and meld. Serve with a lemon wedge or two and lots of steamed rice or couscous.

Adapted from Bon Appétit Magazine


Makes 6 servings

For the meatballs:
1 1/2 pounds ground beef
1/3 cup minced onion
1/3 cup panko
1/4 cup chopped cilantro
1 large egg
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger

For the tagine:
3 tablespoons olive oil
2 medium onions, diced
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon tumeric
1/8 teaspoon saffron
2 cups beef stock, or low-sodium beef broth
2 cups chopped tomatoes
1/4 cup golden raisins
4 medium carrots, peeled and cut in 1/2-inch thick slices on the diagonal
1/4 cup chopped cilantro

For the meatballs:
1. Gently mix all ingredients in a large bowl. Roll mixture into tablespoon-sized meatballs and place on a baking sheet.

For the tagine:
1. Heat oil in a large stock pot over medium-high heat. Once shimmering, add onions and season with salt and pepper. Cook, stirring occasionally until lightly browned. Add garlic, cinnamon, turmeric, and saffron; cook, stirring occasionally for two minutes more. Add stock, tomatoes, and raisins.

2. Bring tagine to a simmer, stir in carrots then gently add meatballs one at a time being careful not to break them up. Cover and reduce heat to low. Cook, stirring occasionally until meatballs are cooked through and carrots are tender, about 40 minutes.

3. Sprinkle cilantro over tagine and season with salt and pepper. Serve with steamed rice or couscous.

Quinoa with Brassicas and Tofu Recipe

Brassicas are a group of plant that belongs to the Mustard family and include everything from rutabagas to cabbage. They are incredibly good for you and have shown to boost DNA repair in cells, which prevent cancer cells from growing.

Above all, they are really tasty and easily stand on their own. This recipe is intended for the leaves or flowers of the brassica plants, you could try cooking with the roots here (by that I mean turnips or rutabagas) but I would stick with cauliflower, mustard greens, Brussels sprouts, or broccoli rabe.

I made this last Sunday when I was feeling tired, lethargic and slightly pathetic (not to mention in no mood to cook anything). But there is a moment between searching through the refrigerator and chopping the onions when I always get inspired. The broccoli and cauliflower made me think of Eastern Europe and I decided the lemony hint of caraway seeds would be a nice.

What started as a act of desperation turned out to be remarkably satisfying and delicious, and something I will be making again.  

Makes 4 servings

1 1/2 cups red or white quinoa or a mixture of both
6 tablespoons olive oil
2 medium yellow onions, small dice
3 sprigs fresh thyme
1/2 teaspoon caraway seeds
1 green bell pepper, seeds and stem removed and thinly sliced
1 pound tofu, drained and cut into 1-inch pieces
1 pound brassicas (broccoli, cauliflower, Brussels sprouts, etc.) cut in bite-sized pieces
1/4 cup dry white wine
1 lemon, quartered
1/2 cup whole raw almonds, chopped

1. Rinse quinoa under cold water and set aside. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add 1/2 cup of the diced onions and season with salt and pepper. Cook, stirring occasionally until soft. Add quinoa and stir, toasting lightly, about 1 minute. Add 2 cups of water, thyme sprigs, and 2 teaspoons kosher salt and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes. Remove from heat and let sit, covered until vegetables are done.

2. Heat remaining oil in a large frying pan over medium heat. Add onions and caraway seeds and season with salt and pepper. Cook, stirring occasionally, until onions are starting to brown. Add bell pepper and tofu and season with more salt and pepper. Cook, stirring occasionally, until tofu starts to brown.

3. Add brassicas, 1 cup of water, and wine to pan and season again with salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 10 minutes or until brassicas are tender. Stir in almonds and season with more salt and pepper if necessary.

4. Spoon quinoa into serving bowls, top with vegetables and garnish with a lemon wedge.

Lemon-Thyme Twice Baked Potatoes Recipe

I live with a man who has a terrible condition. I might have mentioned it before, but it is awful and I have a hard time speaking about it. He can't eat dairy—there I said it.

No milk, no cream, no butter, no cheese—NO CHEESE! Most of the time I am fine with it, it is much healthier after all. But here is my secret. When I get together with my mom friends I always offer to bring food and I always make the creamiest thing I can imagine. It keeps me sane and satiated.

Lately, I have been craving mashed potatoes, but I felt like a bowl of mashed potatoes wasn't the most practical main dish, so I made these lovely twice-baked potatoes instead.

Makes 2 to 4 servings

2 large russet potatoes
1/2 cup heavy cream
1/3 cup sour cream
2 ounces softened cream cheese
2 teaspoons lemon zest
1 teaspoon kosher salt
1 teaspoon chopped thyme
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

1. Heat oven to 400°F. Prick top of each potato a few times with a fork, and bake directly on oven rack until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes.

2. Using a serrated knife, cut potatoes in half lengthwise. Use a spoon to scoop flesh into a medium bowl, leaving 1/4-inch border all around. Set shells aside. Combine flesh with remaining ingredients and mash with a potato masher until relatively smooth and combined.

3. Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes. Remove from oven and serve.

Bacon-Blue Cheese Dip Recipe

There are two camps when it comes to Thanksgiving. The first is the starvation camp where one believes that you should eat nothing until the mashed potatoes hit the table, saving as much room as possible to gorge yourself at dinner time. These people also prefer to eat "dinner" at two in the afternoon, which in my opinion is cheating a little bit—if you are going to starve yourself, you should have to wait all day.

The second is a fan of the Thanksgiving hors d'oeuvres table and sees this as a day free of restrictions that would otherwise limit you to consuming what society deems appropriate. I am firmly grounded in this camp. I love Thanksgiving and it's devil-may-care attitude and I most definitely like to nibble and sip from sunup to way past sundown.


The original recipe for this dip had diced avocado folded into the mix, which gives it more of a Cobb salad feel. The avocados at my grocery store were more volcanic rock than velveteen so I did without. 


Adapted from CHOW.com


Makes 1 1/2 cups

1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/4 cup thinly sliced scallions
2 tablespoons finely chopped parsley
4 pieces bacon, well-browned and crumbled
Veggies for serving

1. Combine sour cream, blue cheese, lemon juice, salt, and Worcestershire sauce in a medium bowl. Gently fold in scallions, parsley, and bacon.

2. Serve with celery sticks, quartered radishes, sugar snap peas, or cherry tomato halves.

• 
  

Cranberry-Almond Granola Recipe

The best gifts in my opinion are edible, so this time of year I start thinking about what I can make for everyone on my Christmas list. Granola is an excellent idea because it is easy to make in huge batches, looks pretty, and is always appreciated.

The recipe below is merely a guide. Use whatever nuts or dried fruit you like or have on hand. Use coconut and dried mango for a tropical feel, or walnuts, dried apples, and maple syrup (instead of the honey) for a autumn in New England version.

I never could figure out how to get the dried fruit in homemade granola from getting burnt and chewy. Apparently I'm not much for following directions, because while doing research for this recipe I started reading several others and discovered most recipes have you add the fruit after baking. I guess I could've figured that out a long time ago, had I actually read the instructions. Sigh.

Cranberry-Almond Granola
Print It!
Adapted from CHOW.com

Makes 7 cups

3 cups old-fashioned oats
1 cup coarsley chopped almonds
3/4 cup coarsley chopped pecans
1/4 cup sesame seeds
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups dried cranberries
1/2 cup golden raisins

1. Heat oven to 300°F. Combine oats, almonds, pecans, sesame seeds, brown sugar, cinnamon, and salt in a large bowl. In a small bowl combine honey, oil, and vanilla. Add oil mixture to oats and toss to coat. Use your hands to make sure everything is evenly moistened.

2 Spread into a thin layer on a baking sheet. Bake, stirring halfway through, until brown and toasted, about 20-30 minutes.

3. Remove from oven and let cool, stirring occasionally, granola will harden as it cools. Add dried fruits and toss to combine. Store in an airtight container for  up to 1 month, or in the freezer for up to 3 months.

Roasted Delicata Squash, Hazelnut, and Spinach Pizza Recipe

Delicata is one of my all time favorite squash if nothing else than for its simplicity. As the name implies, the tender skin is well, delicate, only slightly tougher than a summer squash, and does not need to be peeled before eating. I like to slice it into rings and roast (seeds removed of course.)

I found this recipe months ago and it was inteneded to be topped by summer peaches, but I loved the idea of using sweet roasted squash instead. The pizza crust doesn't have to rise overnight in the refrigerator, but the results will be more flavorful. As a matter of fact, I baked some leftover dough about 4 nights later with good results. 

It is very hard to get stellar results in your home oven, but I think a pizza stone is a wise investment that will give you as close to a blistered, chewy crust as you are going to get without a wood-fired oven. I actually use one of The Professor's kiln shelves, but you can find pizza stones at any kitchen or big box store. 

Adapted from O Magazine


Makes 4 to 6 servings

For the dough:
2 cups warm water (about 110°F)
1 (1 1/4-ounce) packet active dry yeast
1 tablespoon sugar
4 cups bread flour, plus extra for stretching dough and dusting pizza peel
1/2 cup cornmeal
3 tablespoons olive oil
1 1/2 tablespoons kosher salt

For the toppings:
1 medium delicata squash, cut into 1/4-inch thick rings, seeds removed
1/4 cup olive oil, plus more for drizzling
1 yellow onion, sliced
1/2 cup hazelnuts, coarsley chopped
3 cloves garlic, minced
3/4 teaspoon smoked paprika
red chile flakes, to taste
5 ounces baby spinach
Shaved Parmesan, optional

For the dough:
1. Combine water, yeast, and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Let sit until foamy, about 5 minutes. Add 3 cups of flour, cornmeal, olive oil, and salt; mix until combined, about 2 minutes. If dough seems sticky add remaining cup of flour a little at a time until dough cleans the sides of the bowl. Continue mixing until dough is very tight, about 3 mintues more.

2. Cover with a towel and let rest 20 minutes. Knead on medium speed until dough is smooth and springs back to the touch, about 5 minutes more. Cover with plastic wrap and refrigerate over night. (Take dough out of refrigerator 1 hour before making pizzas.

For the toppings:
1. Heat oven to 425°F. Brush both sides of squash rings with olive oil and lay in a single layer on a baking sheet. Sprinkle with salt and pepper and roast until knife tender, about 15-20 minutes.

2. Heat 1 tablespoon oil in a medium frying pan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally until brown and caramelized.

2. Heat remaining 3 tablespoons olive oil in a medium frying pan over medium-high heat. Add hazelnuts, garlic, and paprika and cook, stirring occasionally until hazelnuts are toasted and fragrant, about 3 minutes. Transfer to a bowl.

For the pizzas:
1. Place a pizza stone or a upside-down baking sheet in the bottom of the oven and heat oven to 500°F. Divide dough into 8 pieces. Dust a pizza peel or the back side of a baking sheet with flour. Working with one piece at a time, stretch dough until 1/4-inch thick on a lightly floured work surface. Transfer dough to pizza peel, brush with olive oil and top with some onions, a few slices of squash, a sprinkling of nut mixture and some chile flakes.

2. Slide pizza onto hot stone and bake until blistered and crust is crisp, about 8 to 10 minutes. Repeat with remaining dough and toppings.

3. Remove pizza from oven and top each with a handful of spinach a drizzling of olive oil, and shavings of Parmesan.

Roasted Beet and Green Olive Salad Recipe

The ideal vegetable dish for the Thanksgiving table is always a salad, especially one like this that can be made ahead, and even improves after a day of rest in the refrigerator. This frees up more oven space and is one less thing you have to worry about keeping hot.

Inevitably most of us will have a vegetarian or two around the table this year and this hearty salad of roasted beets, nuts, and briny green olives will please those palates as well as the ones who will also be taking down a turkey leg or two.

Makes 4 to 6 servings

1 1/2 pounds beets, scrubbed clean and dried
1/4 cup whole almonds
3 tablespoons balsamic vinegar
1 teaspoon lemon zest
Juice from 1/2 a lemon
3 tablespoons olive oil, plus more for roasting beets
3 scallions, thinly sliced
1/2 cup brined green olives, pits removed and coarsley chopped
1/4 cup chopped Italian parsley

1. Heat oven to 425°F. Place beets in a baking dish, coat lightly with olive oil and sprinkle generously with salt and pepper. Cover dish with foil and roast until knife tender, about 30 to 45 minutes, depending on the size of beets. Remove from oven and set aside until cool enough to handle. Peel off skin by rubbing gently with a paper towel, or scraping a pairing knife along the surface. Cut into 1-inch pieces and set aside.

2. While beets are roasting, place almonds in a small frying pan and place alongside the beets in the oven. Toast until fragrant, about 5 minutes, shaking occasionally. Remove from oven and set aside until cool enough to handle. Coarsley chop nuts; set aside.

3. In a large bowl, combine vinegar, lemon zest, and juice. Slowly add oil while whisking continuously until emulsified. Season vinaigrette with salt and pepper. Add beets, almonds, scallions, olives, and parsley to vinaigrette and stir to coat. Taste and add more salt and pepper if necessary.

Roasted Pork Loin with Root Vegetables and Mustard Pan Sauce Recipe

This flavorful roast commences the season of huge hunks of meat. From now until the first week of January we will be feasting on 20-pound turkeys, prime rib roasts and epic hams from California to the Carolinas and more or less the formula is the same. Hot oven, aromatic vegetables, a little liquor and of course (just in case you overcooked a little bit) some sauce.

If you need some inspiration this succulent pork loin is a good place to start. A bone-in pork loin will provide the most flavor and extra insurance that it won't be dry, but if a boneless roast is the only one available that will work too. Keep in mind, a boneless roast will cook much faster, maybe 15 to 20 minutes less than a bone-in.

The vegetables in this recipe are also very flexible. I used beets, carrots, and potatoes, but if you find some sweet parsnips or baby turnips those would work too.

I like to do the whole shebang in a large roasting pan and toss it right on the stove top (taking up two burners on one side) to brown the meat and make the sauce. I went for years without a roasting pan and used a sturdy baking sheet, but the narrow lip of the baking sheet makes keeping the sauce contained very tricky.


Adapted from Everyday Food

Serves 6 to 8

4 pound bone-in pork loin roast
1/4 cup olive oil
2 pounds root vegetables, peeled and halved lengthwise if large
1 pound onions, peeled and quartered
1 tablespoon dried rosemary leaves
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons whole-grain mustard

1. Generously season roast on all sides with salt and pepper. Let sit for 30 minutes at room temperature before cooking. Heat oven to 400°F.

2. Heat 2 tablespoons oil in a large roasting pan over medium-high heat. Once shimmering, add roast and brown on all sides, about 5 minutes a side. Once browned on all sides add vegetables, rosemary leaves, and remaining oil. Season vegetables generously with salt and pepper and toss coat.

3. Transfer pan to oven and roast, tossing vegetables occasionally, until an instant-read thermometer inserted in the thickest part reads 145°F, about an hour. Transfer pork to a cutting board and tent with foil. Let rest 10 minutes before slicing. Remove vegetables to a serving tray and cover with foil.

4. While pork is resting, return pan to stove and place over medium-high heat. Add wine, and cook, scraping up any browned bits until syrupy. Add flour and cook, whisking constantly, about 1 minute. Gradually add 1 cup of water, whisking constantly. Bring to a simmer, then remove from heat. Add mustard and season with salt and pepper. Slice pork and serve.

Zinfandel Spaghetti Recipe

Long, long ago I was a lowly production assistant on the cooking show Easy Entertaining with Michael Chiarello. This was far from a glamorous job (I was more schlep horse than superstar) but it is one I will always remember fondly.

Primarily because it was on this set where I met my dearest friend. We spent the heinously long hours bantering back and forth on walkie-talkies and bonded over our mutual love for really dumb movies, of which we both knew every line. Reciting those lines to each other in terrible accents is a ritual that now annoys our husbands to no end.

I also cherish this job for the many stellar recipes I picked up while working there. One of my absolute favorites is Michael's take on red wine pasta. I love the bitterness of the broccoli with the sweet, heady nature of the wine. Apparently it is one of his favorites too—it appears on the menu at his Napa Valley restaurant, Bottega, as well as in his newest cookbook, Michael Chiarello's Bottega.

Adapted from Michael Chiarello's Bottega

Makes 4 servings

1 medium head broccoli, tough stems removed and cut into long, thin pieces
1 pound spaghetti
1 (750 ml) bottle Zinfandel
1 tablespoon sugar
1/3 cup olive oil
4 cloves sliced garlic
1/4 teaspoon red pepper flakes
Parmesan cheese for serving, optional

1. Bring a large pot of heavily salted water to a boil. Add broccoli and cook until just tender. Transfer to a baking sheet and spread into a single layer. Once water has returned to a boil, add spaghetti. Cook halfway through, about 5 minutes. Reserve 1 cup of pasta water, drain and return empty pot to stove.

2. Add wine and sugar to pot, bring to a boil and reduce by half, about 8 to 10 minutes. Add the pasta and gently stir with tongs to break apart the strands. Boil over high heat until most of the liquid is absorbed and pasta is al dente.

3. Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and season with salt and pepper. Add the broccoli and pepper flakes and season again with salt and pepper. Cook, stirring occasionally until broccoli is coated in oil and garlic is golden. Add half of the reserved water and stir to combine.

4. Add broccoli mixture to the pasta and toss gently. Add more of the pasta water if spaghetti is too dry. Serve with cheese if desired.

Apple-Oat Muffins Recipe

Spooning the batter into the muffin tin you are going to be thinking to yourself, there is no way these are going to work. The batter is ridiculously thick and dry and it appears as if the shreds of apple and carrot are held together by a thin web. 

But magic happens in the oven and they emerge moist, slightly chewy and incredibly flavorful, considering there is hardly any fat in them whatsoever. This is a muffin you won't regret eating twenty minutes after licking the last crumb off your plate. 

Adapted from Everyday Food

Makes 12 muffins

1 1/4 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon kosher salt

1 cup old-fashioned rolled oats

3 tablespoons olive oil

1 large egg

1/3 cup soy milk

2 medium carrots, shredded

1 large apple, peeled, cored, and shredded (about 1 cup)

1 medium very ripe banana, mashed

1. Heat oven to 400°F. Line 12 muffin wells with paper or cooking spray. Whisk together flour, brown sugar, baking soda, baking powder, nutmeg, salt and oats. Add remaining ingredients and stir until blended. 

2. Divide batter evenly between cups and bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. 

Apple-Rum Hand Pies Recipe

I initially made these individual pies because my child doesn't care for the chunks found in the traditional variety. In an attempt to get her to eat more pie—yes, it's as ridiculous as it sounds—I decided to cook the fruit down into a thicker, softer consistency and place it into something a bit more portable. She really didn't like these either, but she can't be trusted when it comes to matters of taste.

They were eaten however by other children with fervor, so I fell vindicated in spending all that time wraping pastry around gooey mounds of filling.

I tried many methods of sealing the two sides of dough together and found it didn't really matter how I did it. The easiest way was to crimp them together using the tines of a fork, but you could also wrap the bottom piece up over the top piece and pinching to seal.

Blow everyone away and make these for your child's next bake sale, or serve them warm with loads of vanilla ice cream.

Makes 12 pies

For the crust:
2 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup vegetable shortening, frozen and cut into small pieces
1/2 cup ice water

For the filling:
3 pounds apples, peeled, cored and chopped
1/2 cup light brown sugar
1/2 cup dark rum
1/4 cup granulated sugar, plus more for sprinkling
juice of 1/2 a lemon
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1 large egg, beaten

For the crust:
1. Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.

2. Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough.) Once dough starts coming together, form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes.

3. Meanwhile, combine all filling ingredients, except the egg in a large, shallow pot and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until thick and mixture is dry, about 10 minutes. Let cool slightly.

4. Heat oven to 425°F and line two baking sheets with parchment paper. Divide dough into 12 pieces. Roll each piece into 1/4-inch thick circles on a lightly floured surface.

5. Place about 1/4 cup of filling in the middle of each circle,

6. Wrap dough over filling and crimp or pinch to seal. Place pies on prepared baking sheets.

7. Dilute beaten egg with a little water, then brush egg wash over the top of each pie. Sprinkle pies with granulated sugar then bake until dark golden brown, about 30 to 40 minutes. Let cool at least 15 minutes before serving.

Banana-Chocolate Chip Bundt Cake Recipe

Anything that grows together can be eaten together, which is why bananas and chocolate are such close companions.

While traveling in Ecuador I was surprised to see with what nonchalance all the banana and cocoa trees are grown. Accustomed to our agriculture system where produce has a designated place, fenced off and arranged in neat rows. I would all but stumbled over a coffee bush in Ecuador before realizing what I'd just tromped on.

Granted, there are plantations dedicated to mass chocolate and banana production, but for families in the Amazon, these plants also provided food and income and are planted as if on a whim, scattered here and there around their expansive property. You would look up to get a glance of a gigantic blue butterfly  and see cocoa pods and bunches of bananas all intertwined as if they sprouted from the same tree.

Like that land this cake is a jumble of banana and bits of bittersweet chocolate. I've discovered that breadcrumbs (especially panko) work remarkably better than flour at keeping your cake from sticking to the sides of the pan. If you don't have any use flour instead. 

Makes 10 to 12 servings

1/4 cup panko breadcrumbs or unseasoned breadcrumbs
3 cups sifted cake flour
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
3 very ripe bananas, mashed
3 large eggs
1 1/2 cups packed light brown sugar
3/4 cup soy milk
3/4 cup vegetable oil, plus more for greasing pan
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1 cup chopped bittersweet chocolate

1. Heavily grease pan and dust with breadcrumbs, shake pan to cover all sides then gently knock out excess. Heat oven to 350°F.

2. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a large bowl.

3. Whisk together bananas, eggs, brown sugar, soy milk, vegetable oil, cider vinegar, and vanilla extract in a separate large bowl until eggs are broken up and incorporated. Add flour mixture and stir until just moistened. Stir in chocolate.

4. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Let cool in pan on a wire rack for 30 minutes. Run a knife in between the cake and the pan then invert pan to remove cake.

Chicken and White Bean Soup Recipe

All the love people shared all winter is now finally paying off. We've had a non-stop babypalooza here for weeks and I've been on food support. I've goulashed, stewed, and souped every piece of meat within a 20-mile radius and quite frankly, I'm tired. I have one more meal to make and then babies of North Dakota, you're on your own.

This soup is a brothy, less spicy version of a chicken chili, perfect for new moms who crave something filling, but not heavy. Be careful not to add any salt until the beans are fully cooked. Salt will prevent them from softening.

Chicken and White Bean Soup
Print It!
Makes 6 to 8 servings

2 tablespoons olive oil
1 onion, medium dice
2 cloves garlic, chopped
2 poblano chiles, medium dice
1 green bell pepper, medium dice
1/2 cup dry white wine
1 pound tomatoes, chopped
1 whole fryer chicken, about 3 to 4 pounds
1 cup dried navy or cannellini beans
2 teaspoons dried oregano
1/2 cup chopped cilantro
Juice of 1 lime

1. Heat oil in a large stock pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened. Add chiles and bell pepper and continue cooking until vegetables are tender.

2. Add wine and scrape up any browned bits that have stuck to the bottom. Add tomatoes and stir to combine. Add chicken, beans, and oregano and cover with water by 1-inch. Bring to a boil, then reduce heat to a low simmer. Cook until chicken is falling off the bone, about 40 minutes, adding more water if necessary to keep chicken submerged.

3. Carefully remove chicken to a baking sheet and let cool slightly. When cool enough to handle remove meat from chicken and return to pot, leaving all skin and bone behind. Add cilantro, lime juice and season with salt.