Cucidati: Italian Fig Cookies

When I was younger, I would spend the weekend at my Aunt Clem's house. On Saturday, she, my grandmother, and I would make fillings and various dough recipes. We'd eat something amazing for dinner (braciole, eggplant parmesan, etc.) and then go to bed early. On Sunday, we'd make cookies for hours. I'd watch these women move so quickly though each recipe, chatting and sharing family stories. Eight years ago, I lost these two ladies within days of one another, and I never quite had the same excitement for making cookies since then. However, those days gave me such wonderful memories that I decided that I needed to make new memories over those same recipes for my little girl.

Yesterday, we started a new tradition. Over laughter, coffee, microbrews, pizza and wings, popcorn and countless Christmas specials on the DVR, we spent the day with our dear, dear friends and their children making cookies and creating memories. The kids helped with every step - mixing ingredients, adding the filling, and grabbing cookies to much as soon as they came out of the oven.

Below is the recipe my aunt and grandmother used every year. If the recipe seems like it was scribbled down by two ladies that didn't need directions because it was part of who they were to simply make them from memory, it is.


You need:

For the dough -
2 c. melted Crisco
2 c. sugar
8 eggs
2 tsp. lemon flavor
2 tsp. vanilla flavor
12 tsp. baking powder
1 c. milk
12 cups flour

Mix wet ingredients, carefully adding the melted Crisco to the mix without scrambling the eggs. Add to dry ingredients. Mix until just incorporated. Don't over mix! Chill for 1 hour in the refrigerator.

For the filling -
3 lbs. Mission or Calmyrna figs, chopped and cooked
1 box golden raisins, cooked
1 lb walnuts, chopped finely
2 tsp chopped orange peel
1 tbsp. orange flavor
1 tbsp. cinnamon
1/2 tbsp. black pepper
12 ounces chocolate chips
1/3 c. dark molasses

Mix all ingredients.

Once the filling is cooled and the dough is chilled, roll out and cut the dough into rectangles, about 3-4 inches in width and 12 inches in length. Place the filling in the center of the dough, shaping the filling into a log that runs lengthwise in the center of the dough. Fold the dough lengthwise over the filling, pressing the dough closed at the seam. Cut into 1 inch cookies. Place on cookie sheet and bake for 20-25 minutes at 350 degrees.

Slow Cooker Vegetarian Chili with Sweet Potatoes

I was looking for something to have ready at home when we got back from cookie day with our dear friends. This recipe requires very little prep and is very tasty. It's the perfect dish for cold winter nights!

You need:

1 red onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. black pepper
1 28-oz. can fire-roasted diced tomatoes
1 15.5-oz can black beans
1 15.5-oz can kidney beans
1 medium sweet potato, peeled and cut into 1/2 inch pieces
1 c. water

Combine all ingredients in slow cooker. Cook for 7-8 hours on low or 4-5 hours on high. Top with sour cream, scallions, radishes, or tortilla chips, if desired.

Peppermint Fudge

This recipe comes from Nestle Toll House. I found it last year, and it has saved me tons of time during the holidays. Rather than trying to make countless cookie gifts for friends and neighbors (in my absurdly small kitchen), I can give everyone fudge and it takes SO LITTLE TIME! One batch makes about 60 pieces of fudge, if you cut them in reasonably small pieces. I make five batches!

You need:

1 2/3 c. sugar
2/3 c. evaporated milk
2 tbsp. butter
1/4 tsp. salt
2 c. mini marshmallows
1 1/2 c. chocolate chips
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
1/4 c. crushed peppermint candies


Line a rectangular baking pan with foil, or stop by the dollar store and pick up the 2-packs of 13 x 9 foil pans (not very environmental, but the fudge pops right out and makes it so much easier to cut later!) In a large dutch oven, combine sugar, evaporated milk, butter, and salt. Bring to a full rolling boil, then cook for 4-5 minutes STIRRING CONSTANTLY. Remove from heat and add marshmallows, chocolate chips, and extracts. Stir until marshmallows are melted. Pour into pan and cool for one minutes. Sprinkle with candies and press gently into fudge. Refrigerate for 2 hours and then pop out of pan and cut into squares.

Pear Puree

Traditionally, baby pear puree is made with a softer pear, such as a bartlett pear. However, I was at Farmers and Artisans the other day and they had just gotten in some of the most beautiful bosc pears from Blackman Farms. I love bosc pears. The problem is that boscs are a sharper pear and can be grainy. I solved the problem by leaving them for an entire week on the counter in a paper bag. They ripened so well, almost turning the color of a bartlett pear! The result was delicious. I actually ate a little of the puree when I was done. It was SO GOOD!!

You need:

12 pears, ripened, quartered, and cored


Bring 1 inch water to boil in a pot. Put pears in a steamer basket, set in pot, and steam until tender when pierced with the tip of a knife, 7-10 minutes. Let cool and scrape flesh from skins. Puree pears in a food processor until smooth. As baby gets older, add baby's cereal to thicken this liquidy puree, if desired. Refrigerate for up to three days or freeze for up to three months.

Winter Squash Puree

I had to take advantage of the bounty of winter squash during the last days of the farmers' market. Although you can use this recipe for any number of winter squashes, including pumpkin, I used butternut squash.

You need:

Winter squash, about 1 1/2 lbs.

Preheat oven to 350 degrees F. Wash the outside of the squash very well with light dish soap (a biodegradable, all natural soap works best). With a heavy, sharp knife, cut squash in half. Scrape out seeds and fibrous strings. Put squash, cut side down, in a baking pan. Pour water into pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced by a fork, 45 minutes to an hour, depending on size. Let cool. Scoop out flesh and puree in a food processor until smooth. Add water, breast milk (or formula) to thin squash to a consistency your baby can handle. Store in refrigerator for up to 3 days or freeze for up to three months.

World's EASIEST Frittata

On Thursdays, M works from home, so on a good day, one where C rests peacefully in a swing and A helps in the kitchen, I can cook something "live" (as A calls it). Today was NOT one of those days. M was on a call until after 5, C wanted NOTHING but mama "to have and to hold," and A wanted my full attention while she worked on a short story in her journal about a spooky attic (in which I made a cameo appearance). If our evening was not going to erupt into madness, I needed to move quickly. I grabbed a bag of frozen mixed vegetables (the baby potato blend with broccoli and peppers) and went to work. The result was really tasty and took no time at all to put together. Amen.

You need:

1 bag of frozen vegetables of your choice
1 egg per person + 1
1 clove of garlic, minced
olive oil
parmesan cheese


Prepare the vegetables according to package directions. In an oven-safe skillet, saute the garlic in some olive oil. Add the vegetables and saute for about 3 minutes. Whisk the eggs. Season with salt and pepper and add a little bit (1/4 c.?) of parmesan cheese. Pout over the vegetables. Cook on the stove top until firm on the bottom. Turn on the broiler. Broil on LOW until cooked on top.

Slow Cooker Beef Stroganoff

I am not a Stroganoff kind of gal. I don't even know what it means or from which Eastern European, Iron Curtain land it hails. However, what I do like about the slow cooker is that you can buy a cheap cut of meat (which, when you are purchasing local, free pasture meats is important) and make a really tasty meal. This was really good. M liked it, but he's German and Irish, so I think those folks eat meat any which way it comes. However, I was surprised at how much I liked it. And the sauce was really creamy and rich - just the right type of meal for the cold nights that are rapidly approaching.

You need:

1 1/2 pounds beef chuck steak, trimmed and cut into 1/2-inch cubes
1 14 ounce package white mushrooms, cleaned and quartered
2 onions, finely chopped
2 tablespoons tomato paste
1 cup low-sodium beef broth
1/2 cup white wine
1/4 cup low-sodium soy sauce
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1/4 teaspoon black pepper
6 cups cooked egg noodles (optional)
3 tablespoons chopped parsley (optional)

Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons of the soy sauce in slow cooker bowl. Cover and cook on HIGH for 4 hours or on LOW for 6 hours or until beef is tender. In a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into slow cooker bowl and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley, if desired.

Slow Cooker Sausage, Potato and Onion Stuffed Peppers

I am in slow cooker overload. If I don't make something in the slow cooker during the week, our evenings are too chaotic for words. With two children who have entirely different needs (homework versus tummy time, late night chocolate sundaes versus nursing sessions), we work like a well-oiled machine to get everyone fed, bathed, ready for the next day, and in bed without passing out. I altered this recipe a little bit by using chicken sausage and sweet potatoes in the place of the Italian sausage and white potatoes - MUCH more flavor!!

You need:

1 14.5-oz can crushed tomatoes
1 tsp dried oregano
Kosher salt and pepper
4 large red bell peppers
1 small onion, chopped
1 small potato (about 6 oz), diced
1 cup fresh flat-leaf parsley, roughly chopped
1/4 tsp crushed red pepper (optional)
1 lb Italian sausage, casings removed

In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and 1/4 tsp each salt and pepper. If the peppers do not sit upright, slice a very thin piece off the bottom. Finely chop the piece and place in a large bowl. Add the onion, potato, parsley and crushed red pepper (if using) to the bowl and toss to combine. Add the sausage and mix to incorporate.Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds. Spoon the sausage mixture (about 1 cup each) into the peppers. Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to plates, letting any excess liquid drain into the sauce. Stir the sauce and serve with the peppers.

Ghouuuuuul-ash and Spooky Bread Bones

For the last 12 years, I've made this recipe for Halloween night. It's very easy to make and is surprisingly healthy if you are sure to use fresh ingredients. This year, thanks to Disney Family Fun magazine, I've added "bread bones" to the menu. For the bones, simply snip the ends of refrigerated breadsticks and round the ends. Then, bake according to package directions.

You need:

1/2 pound elbow macaroni
Salt
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes.

While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

Slow Cooker Baked Potato Soup

The original recipe comes from Family Circle magazine, but I've made a series of changes to allow for healthier ingredients and a creamier soup. It's delicious even days later, and it's quite filling. Better yet, the ingredients are so inexpensive!!

You need:

3 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
1 small sweet red pepper, seeded and chopped
1 head of broccoli, cleaned, cut, and blanched*
4 cups low-sodium chicken broth
2/3 cup half-and-half
1/3 cup sour cream, plus additional for garnish
1 tablespoon cornstarch
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, plus additional for garnish

Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and cheese. Spoon soup into bowls.Dollop each with sour cream and sprinkle with cheddar cheese, if desired.

*the original recipe calls for a 10 oz. bag of frozen broccoli, which you can use if you are short on time or if broccoli isn't in season.

Diner-Style Meatloaf

I am really tired. On one end, I am blessed. My little man is a gloriously calm baby. When he nurses right before he goes to bed, he's always awake before I put him in his crib. I turn on his little ladybug nightlight (which projects the stars on the ceiling), turn on his soft Celtic rock tunes (this kid is addicted to The Dubliners), and say good night. He looks up, smiles, and is asleep in five minutes. And, at this point, most days, he only gets up once during the night to nurse and goes right back to sleep.

However, you are probably asking why I'm complaining about being tired. During the day, he nurses CONSTANTLY. Granted, that would explain why he's 13 pounds at 2 months old, which is great. But I am lucky if I get a chance to shower and down a bowl of cereal. I just don't get a chance to eat enough during the day. By the time M gets home, I am starving. I've been trying to make dinners that are not only healthy and satisfying, but provide enough leftovers to heat up quickly and keep me full during the brief naptimes that may or may not occur.

Thank goodness for this recipe. I haven't looked at this cookbook in ages (which I had forgotten is filled with even more great recipes that I'll be bringing back to my kitchen soon). When V wanted my recipe for fish cakes, I pulled it out to make sure that what I had recalled from memory was correct. And here it was. It takes a little work, but it's so good, so tasty, and so filling. Enjoy!


You need:

1/2 c. chicken broth
1 tbsp. vegetable oil
3 shallots, finely chopped
1/2 c. finely chopped shallots
10 oz. white mushrooms, finely chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 lb. ground turkey
1 1/4 c. fresh bread crumbs
1 granny smith apple, peeled and grated
1/4 c. chopped fresh parsley
1 tbsp. finely chopped fresh sage (leave this out if you are nursing!)
1 large egg, lightly beaten

Preheat the oven to 350 and lightly oil a loaf pan. In a large nonstick skillet, bring the broth and oil to a simmer over medium-high heat. Add the shallots and carrot and cook, stirring, for about four minutes or until the shallots have softened. Add the mushrooms, garlic, salt and pepper and cook, for five minutes, or until most of the liquid has evaporated. Add all additional ingredients to the shallot mixture and mix well. Add to loaf pan. Bake for 45 minutes or until cooked through. Let the meatloaf rest for 5 minutes before serving.

Swiss Chard and Sweet Pea Manicotti

This recipe is fantastic. It was featured on Giada at Home as a way to make pasta dishes for all seasons - this time, using swiss chard (a delicious and nutritious late fall/early winter vegetable) inside the filling for manicotti. It isn't all that simple to prepare, mostly because the filling takes a little work. But, if you've got a day that you can devote an extra 20 minutes or so to cooking, it's definitely worth it. One note - skip the "pastry bag" nonsense. Fill a ziploc bag with the filling and cut one of the bottom corners off to fill the shells.

You need:
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
3/4 cup grated Parmesan (2 ounces)
1/4 cup chopped fresh basil leaves
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper
Fontina Fonduta Sauce
3/4 cup whole milk
1/2 cup heavy whipping cream
3 cups (6 ounces) fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 1/2 cups (6 ounces) mozzarella, shredded
Special Equipment: a pastry bag fitted with a large plain tip

Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:

In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

Paul Bunyan Cookies

These cookies were the first cookies that I made in our tiny apartment on Lake St. when we were first married over twelve years ago. I still continue to make them every year when the weather turns cold. Today, even though the weather was over 70 degrees, it just seemed like the right cookie to make. Maybe it's because it's the first weekend in over twenty years that we didn't head to Fly Creek with my dad. And that makes me both sad and nostalgic.

Over the years, I've tweaked the recipe a bit - changing or omitting the nuts (V, they are just as good without walnuts!), replacing the raisins with dried cranberries, using a smaller scoop for smaller cookies, etc. - but here's the original, from Martha Stewart Living.

You need:

1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 bag (12 ounces) semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup raisins
1 cup (5 ounces) chopped walnuts

Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.
Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.

White Bean and Chicken Chili

Spinach seems to be the UGG boots of leafy greens. Once unfashionable, it's now the ingredient of choice in most recipes. Now, I don't have anything against spinach. I really like it. I always have. But there are so many wonderful, earthy greens out there, and not many make the cookbook cut. I have to give Giada De Laurentis credit. She always presents recipes that include a variety of interesting greens. Here, her chili recipe includes swiss chard to add a little color and lots of nutrients to an otherwise tailgating kind of dish. Thank goodness it tasted better than the Bills game that accompanied it today.


You need:

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Harvest Soup

Last night, we caved and ordered a pizza - V's specialty from Bocce with mushrooms and pepperoni. Oh, and we also ordered wings. And then, I got heartburn. And our little man did NOT like what was passed on to him. We were up for quite a while last night, so today's dinner must be a return to wholesome AND simply - nothing to set his little tummy off again. This recipe comes from Parents magazine. The most complicated part is having to blend it for the final creamy outcome, but it's a wonderful way to take advantage of fall's bounty of carrots, apples, and butternut squash!

You need:

1 tablespoon olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
2 medium Golden Delicious apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole grain croutons

In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons

Classic Oatmeal Raisin Cookies

I first found this recipe in The Joy of Cooking when I was newly married, over 12 years ago. It is the only oatmeal raisin cookie I make. These cookies are easy to make, come out soft and spicy, and warm you up when it's cold. And today, it's cold outside!

You need:

1 3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 sticks butter, softened
1 1/2 c. brown sugar
1/4 c. granulated sugar
2 eggs
2 1/2 tsp. vanilla
1 c. raisins
3 1/2 c. oats

Beat sugars and butter. Add eggs slowly, one at a time. Add vanilla. Sift together dry ingredients and slowly add to the wet mixture. Fold in raisins and oats. Bake 6-9 min. at 350 degrees.

Baby Applesauce

Four days later, I'm still looking for ways to use up the abundance of apples we brought home from the farm. And then, my dear friend L reminded me that I have a little baby. And in a few months, he'll be eating solids. Riiiiiight.....APPLESAUCE. Big duh.

Now, at first, I was a little apprehensive to do this. I know it seems a bit of a double-standard to write a blog about healthy and local eating and then buy all of my son's baby food. However, all of that cooking and processing and freezing and so on seemed way out of my reach unless I wanted to have less sleep and lose my mind. However, even though I think there are some really great and creative baby food companies/foods out there for purchase, COME ON, paying for applesauce? squash? BANANAS?!?! The question became, how do I do it.

Williams-Sonoma has a very cool device called the Beaba BabyCook baby food maker. And for only $149.95, plus an additional $200 or so in accessories, you can steam, chop, and freeze your baby food the Williams-Sonoma way. Nope. Not gonna happen. Babies R Us had a similar but only mildly less expensive version, the Baby Brezza, which also came with ridiculously over-priced accessories. I was just about to give up when, after turning the aisle in Babies R Us, I came across this little number. The Babies R Us brand electric baby food processor. It's only $26.99 and the freezer containers (16 to a box) are only $10. It's all BPA free, and the only real difference between this and the others is that I have to cook the food first and pour it into the jars myself.

It was ABSURDLY easy. After I sterilized the parts and freezer containers, it took five minutes to peel and cut the apples, ten minutes to cook them, ten seconds to process them, and fifteen seconds to pour the applesauce into the little containers. After they cooled, I popped the lids down and into the freezer they went.

Here's the recipe. Oh, and if you are interested in more recipes for babies, I'm going to set up links on the side JUST for baby food recipes so you can find them all in one place!

You need:

8 apples, peeled and quartered
water

Place the apples in a 2 qt. or larger pot. Place 1" of water into the pot. Cover and bring to a boil. Once the apples are boiling, reduce the heat to low and simmer for 10 minutes. Let cool slightly and then process. Pour into jars or freezer containers. Fridge safe for up to a week, freezer safe for up to 8 months.

Apple Raisin Bars

After a morning of apple picking (and children who seem unable to comprehend the words "NO, we do NOT need any more apples!), we arrived home with an overly impressive bounty of apples. My friend D has come to the rescue with this recipe from Family Circle magazine. These are unbelievably delicious. Now I only need to make 75 more batches and I may come close to using half of the apples we picked!

You need:

2 c. flour
2 tsp. baking powder
1.5 tsp. cinnamon
1/2 tsp. salt
2 c. brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla
1.5 c. apples, diced
3/4 c. raisins

Preheat the oven to 350 degrees. Liberally grease a 13x9 inch pan. Whisk together flour, baking powder, cinnamon, and salt. In the bowl of an electric mixer, mix butter, sugar, eggs, and vanilla. Reduce speed and add dry ingredients. Stir in apples and raisins. Spread evenly in the pan and cook for 35 min.

Easy Pizza - Two Ways

We love pizza. However, I often get major heartburn when we order out, so I tend to get adventurous and make my own. Wegmans published a bunch of pizza recipes in this month's Menu magazine. Here is my take on two of them that we tried over the last two weeks.

1. Salami and Roasted Pepper Pizza

You need:
Your favorite pizza shell/dough
1/2 c. pizza sauce
3/4 c. shredded mozzarella
1/4 lb. genoa salami, sliced thin
1/4 c. roasted pepper strips (I use the jarred red and yellow)

Top the pizza with the sauce and toppings. Cook at 500 degrees for 15 min.

2. Arugula and Fresh Mozzarella Pizza

You need:
Your favorite pizza shell/dough
1/2 c. pizza sauce
8 oz. fresh mozzarella, sliced or torn
1 c. fresh arugula
olive oil
salt and pepper

Top the pizza with the sauce and cheese. Cook at 500 degrees for 15 min. While it's cooking, drizzle the arugula with olive oil and season with salt and pepper. After removing the pizza from the oven, top with the arugula mix.

Oatmeal Chocolate Chip "Lactation" Cookies

If ever there was a post that might turn off some readers, I'm sure it's this one. However, these cookies, recommended by my friend K, are REALLY good. Unlike traditional chocolate chip cookies which can be a bit cakey, these are really chewy and flat. They spread quite a bit when baking, so be sure to leave plenty of room between them on the tray when baking. If you're a nursing mom, the flaxseed and brewer's yeast are sure to help your healthy milk supply. If you're simply a lover of cookies, the added nutritional benefits will only make you feel like you can eat more of them because they are "healthy" cookies. ;-)

You need:

1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips
4 tablespoons brewer's yeast

Preheat oven to 350°. Mix the flaxseed meal and water and let sit for 3-5 minutes. Beat butter, sugar, and brown sugar well. Add eggs and mix well. Add flaxseed mix and vanilla, beat well. Sift together flour, brewers yeast, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats and chips. Scoop onto baking sheet. Bake for 12 minutes.Let set for a couple minutes then remove from tray.

Baked Potatoes with Sausage and Arugula Sauce

A loves any recipe that includes sausage, but I've found that my sausage recipes are lacking in the creativity department. However, when I saw this recipe on Giada at Home last week, I knew that this would be something that she would love and would be easy to make as well. I was right. The longest part of this recipe was baking the potatoes, but the rest was wicked fast and easy. And...it's absolutely delicious!!

You need:

3 tablespoons extra-virgin olive oil
1 small onion, diced
salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound chicken sausage, casings removed
1 1/2 cups tomato-basil sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese, at room temperature
1/2 cup grated Parmesan
4 baked russet potatoes, 8 to 10 ounces each
2 tablespoons chopped fresh flat-leaf parsley

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat. Cook until browned and cooked through, 6 to 8 minutes. Add the sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.

Fusilli with Pecorino Romano and Black Pepper

A and I are both suckers for a creamy sauce, but all too often the only options out there are Alfredo-type sauces, which are a little too rich for our tastes. This sauce, made with fresh spinach and mascarpone cheese (a sweet little indulgence) does just the trick. We found this recipe while watching re-runs of Giada at Home on a rainy Labor Day!

You need:

1 lb. fusilli pasta
1/4 c. olive oil
2 cloves of garlic, lightly crushed
5 oz. baby spinach
Fresh ground pepper
1 1/2 c. pecorino romano cheese, grated
1 c. mascarpone cheese (room temperature)

Cook the pasta until tender but still firm to the bite. Reserve 3/4 c. pasta water and then drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until lightly browned (about 2 minutes) and then discard. Add the spinach and 2 tsp. pepper and cook for 1 minute, or until the spinach has wilted. Remove from the heat, add the pasta, the romano cheese, and 2 tsp. salt and pepper. Stir until combined. In a small bowl, mix the pasta water and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Enjoy!

Conventional Macaroni and Cheese

We're in the midst of getting A ready for school tomorrow, so I wanted dinner to be something easy to prepare and that she would eat well to gather strength for the long day tomorrow! The old stand-by? Conventional Macaroni and Cheese. I don't make it often, since all of us here prefer my Baked Rigatoni with Bechamel Sauce, but it takes longer to prepare and I don't always have the right ingredients on hand. I ALWAYS have elbows, milk, cheese, and bread crumbs. Most people do, and it tastes a heck of a lot better than something out of a box. Note: To make the creamiest sauce with less clumping, bring your milk, cheese, and butter to room temperature before cooking.

There's a lot of "white" in this sauce, so it pairs well with spinach for those of you looking to add more color to each meal.

You need:

1lb. elbow macaroni
1 c. bread crumbs
1/4 c. fresh parsley, finely chopped
1/4 c. olive oil
3 tsp. salt (plus extra to salt the pasta water before cooking the elbows)
1/4 tsp. black pepper
5 tbsp. unsalted butter
1/2 c. all purpose flour
6 c. whole milk
3 1/2 c. grated sharp cheddar

Heat oven to 400 degrees. Butter a casserole dish. Cook macaroni until almost tender but still firm, as it will continue to cook when baking. In a small bowl, combine the parsley, bread crumbs, oil, 1 tsp. salt, and pepper. Set aside. In a saucepan over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes. The mixture will clump together, so don't fear you've done something wrong here. Still stirring, add the milk SLOWLY, and cook for 7 minutes more. Add the cheese and remaining salt, and cook for 5 minutes more until thick and creamy. Add the macaroni and combine. Transfer to your casserole dish, top with bread crumb mixture, and bake for 25 minutes.

Rustic Vegetable and Polenta Soup

As quickly as summer came, it is slowly leaving us. The leaves are getting crisp at the side of the road and soon they will change colors - the most magnificent colors that only those of us in the northeast can appreciate. Sentimentality has taken over. On Tuesday, I will walk A to the bus and head back into the house. For the first time since 1982, I will not be going to school in September. I have always had a first day of school - elementary school, high school, college, graduate school, and the last eleven years as a teacher.

It seems strange to be missing the first day. My colleagues will have set up their classrooms, and they'll laugh and complain from the hallways of the high threes like always, but I won't be there to join in, and I'm already missing J and K (and the year hasn't even technically began). My homeroom will enter, but another teacher will be there to distribute schedules, agendas, and school picture forms. They are seniors this year. I've watched them grow from silly to serious, and it's a little sad to think I won't be there to see them through their last year. And another teacher will be decorating my boards, moving into my desk, and arranging the seats. Will she know to buy candy for holidays, light candles to make the room more homey, or to never, ever turn on all of the florescent lights?

A strange post for a cooking blog? Probably. But as a result of all of this nostalgia, I'm making soup. A delicious autumnal soup from Giada De Laurentis. I'm using heirloom tomatoes from A's garden to make it even more special. It takes no more than a half an hour to prepare. And it makes enough for a couple of meals. Maybe I'll even eat it for lunch on Tuesday, hours after I've headed back into the house after the bus has driven away, made another cup of coffee, and snuggled with C, the little gift from God that we've been blessed with this year who has reminded me to slow down, take a break, and enjoy the gift of life and love.

You need:

3 tbsp. extra virgin olive oil
2 medium carrots, peeled and diced
1 medium onion, chopped
salt and pepper
2 tbsp. fresh parsley, chopped
2 tbsp. fresh thyme, chopped
3 cloves garlic, smashed and chopped
3 plum tomatoes, diced
2 zucchini, diced
4 c. chicken broth
1/3 c. instant polenta
3 tbsp. unsalted butter

Heat olive oil in a medium or large soup pot. Add carrots, onions, and salt and pepper. Cook for 6 minutes or until the onions are soft. Add parsley, thyme, garlic, zucchini, and tomatoes. Cook for 3 minutes. Add the broth and bring to a boil. Stir in the polenta and cook for 8 minutes. Add the butter, stir, and serve. Season with, if desired, salt, pepper, and parmesan cheese.

Best 5-Minute Oatmeal

Ok, so I received this recipe from the Care Connection this week - a milk-stimulating, healthy new mama breakfast option. (Too much information?) But, it's really, really good. And M and A like it, too. So, with school starting next week, I thought I'd share it because it's so easy, very tasty, and perfect for cool, autumn mornings when you need to get kids up, fed, and on the bus.

You need:

1/2 c. quick oats
1 c. milk
1 tbsp. maple syrup
1 fresh banana, mashed

Pour milk into a 4 c. microwaveable bowl (glass is best!). Add oats. Microwave on high for 4-6 minutes. Add maple syrup and banana. Stir well and serve.

Veggie Pancakes

Got extra veggies sitting around? Are they "less than fresh" but still edible? This recipe ROCKS. It's SO tasty and super easy to make, especially if you can grate all the veggies in a food processor.

You need:
2 c. finely grated zucchini
1 c. grated carrots
1 c. corn kernels (frozen or fresh)
1 egg
2 tbsp. plain yogurt
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. flour
1/2 c. cornmeal
2 tsp. baking powder
1/2 c. grated cheddar
vegetable or olive oil
1 tbsp. pesto
1/3 c. sour cream

Mix zucchini, carrots, and corn in a large bowl. Stir in the egg, yogurt, salt, and pepper until well blended. In a small bowl, mix flour, cornmeal, and baking powder. Add to the vegetable mixture, along with the cheddar and stir until well blended. Heat oil in a large skillet over medium heat, about 1 tbsp. Spoon 3 tbsp. of batter into the pan and flatten with a fork or spatula. Working in batches, cook the pancakes until golden brown, about 3 min. per side. Transfer to a paper towel-lined plate and serve hot or at room temperature.

For a delicious sauce accompaniment, mix the pesto and sour cream and serve on the side.

Rigatoni with Squash and Ricotta

Well, the baby is finally here! Baby C joined us early Sunday morning in the midst of a torrential thunderstorm. Yep, he came in with a bang! M wins major points for husband of the year - he has taken to doing EVERYTHING around the house (he gets six weeks paternity leave), including the COOKING! Now, for those of you who know M, he's no chef. He's not even a sous chef. He's kind of like Linguini from Ratatouille. He needs help. So I'm on the sidelines, helping him prepare meals that are not only healthy and kid-friendly, but will also nourish this nursing mama AND are husband-proof. Tonight's choice is super easy and wicked delish! It comes from Cookie magazine, a now defunct parenting magazine which used to have incredible recipes in it. However, if you like this type of meal, check out momfilter.com - a blog set up by the editors of Cookie!

You need:

1 butternut squash - peeled, seeded, and cubed (this works with both fresh and frozen)
1 lb. pasta of your choice
olive oil
1/4 sliced onion
thyme (fresh or dried)
salt
pepper
1 small container of rocotta cheese
basil (fresh or dried)

Start by roasting the squash. Toss cubed squash with olive oil, onion, thyme, salt, and pepper. Roast on a cookie sheet at 425 degrees for 40 min. Set aside. Cook the pasta according to package directions for al dente. Drain the pasta and toss with the baked squash mixture. Add spoonfuls of ricotta cheese. Toss with more olive oil (to keep it moist), salt, pepper, and a sprinkle of basil. Top with some parmesan cheese, if you wish.

Ham and Cheese Morning Muffins

This month's Disney Family Fun magazine arrived, and there was a selection of recipes aimed at making back-to-school meals more interesting. Our little A has become addicted to frozen waffles and cantaloupe for breakfast, so I've been looking for something a little different that I could make easily to mix things up, especially now that I'll be a stay-at-home momma for the year (if this little man EVER chooses to make his appearance!) I altered the recipe a bit - rather than dicing a thick slice of ham, I used Wegmans's Organic Uncured Ham from the deli, thinly sliced, and then chopped that into small cubes. It made for a smoother muffin, especially if your child is fussy about consistency in foods.

This is a great recipe to do with your kids, and you can also make them in mini-muffin pans. They freeze well for up to 3 months, so you can make a big batch and then take them out as you need them!

You need:
1 1/4 c. flour
3/4 c. fine cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 large eggs
1/3 c. oil
1 c. finely diced ham
1/2 c. shredded cheddar
1/4 c. finely chopped chives

Heat the oven to 375 degrees. Coat a 12-c. muffin pan with non-stick spray or liners. In a large bowl, mix flour, cornmeal, sugar, powder, soda, and salt. In a medium bowl, mix milk, eggs, and oil and then pour into the dry mixture, stirring until blended. Fold in the ham, cheese, and chives. Fill each cup 3/4 full and bake 20 min, until lightly browned.

D's Stuffed Zucchini Boats

On Monday, D and I took the kids blueberry picking (which I think I already mentioned), and we bought some terrific produce as well. Here's D's fantastically delicious recipe for using those delectable zucchinis we picked up!

You need:

4 small-sized zucchini
3-4 plum tomatoes, seeded and diced
3 cloves of garlic, diced
5 tbsp. fresh basil, chopped
4 tbsp. fresh parsley, chopped
3 tbsp. olive oil
2-3 links of sausage, casings removed
1 c. breadcrumbs
1 egg
salt and pepper to taste

Halve and hollow the zucchini, reserving the flesh. Blanch the "boats" for two minutes in boiling water and set aside to cool. Combine, in a small bowl, the diced tomatoes, 2 diced cloves of garlic, 3 tbsp. basil, 2 tbsp. parsley, olive oil, and salt and pepper. Set aside at room temperature until ready to serve. Saute and brown the sausage. Chop the reserved zucchini flesh and add to the sausage. Cook until tender. Add the remaining basil, parsley, and garlic. When cooked, transfer to a large bowl. Add egg and breadcrumbs. Mix well and stuff "boats" with the filling. Grill 10-12 minutes until warmed through and browned on top. Remove from heat, top with tomato mixture and, if you like, a sprinkling of parmesan cheese. SO GOOD!!!!

Smoky Chicken Corn Cakes

We went berry picking this morning with our favorite adventure family, and the farm also had a great selection of other types of fresh produce. Our little A really wanted to get some fresh corn, and I obliged, but I couldn't bring myself to eat corn on the cob AGAIN with dinner. I thought about an old recipe I had that used rotisserie chicken and frozen corn to make dinner corn cakes. I knew I had chicken breasts in the freezer, which I could simply grill and shred, so I improvised to make this delicious recipe with our fresh corn.

You need:
1 rotisserie chicken, shredded OR 1# grilled chicken breasts, shredded
1 tbsp. canned chipotle chiles, chopped
3 tbsp. fresh lime juice
1 tsp. salt
1 small red onion, sliced
4 roma tomatoes, diced
1/3 c. fresh cilantro (or 1 tbsp. dried), chopped
1/2 c. flour
1/2 c. cornmeal
1/2 tsp. baking powder
1/4 tsp. black pepper
4 large eggs
1 c. ricotta cheese
4 ears of corn, husked and kernels removed (or 1 10oz. bag frozen corn)
2 tsp. olive oil
1/2 c. sour cream

Shred the chicken, discarding skin and bones (or simply shred boneless chicken breasts). In a medium bowl, combine the chicken, chipotle, lime juice, 1/4 tsp. of the salt, onion, tomatoes, and cilantro. Set aside. In a large bowl, whisk together flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn. Heat the oil on a large griddle or skillet over medium heat. Spoon 1/4 c. batter onto the skillet and cook until golden brown and set on one side, about 2-3 minutes. Flip and cook 1 minute more. Divide the cakes evenly and top with the chicken mixture. Top with sour cream. Enjoy!

Serves 4

Grilled Rib Eye Steaks and Panzanella Salad

This is a really great recipe to make when you've got leftover fresh bread and you aren't interested in throwing it away (but it has lost it's delicious fresh taste). Most of the time, when I make this, I actually use the bags of baguette rounds, already sliced, from Wegmans and cut those into cubes. Anyway, t's another hot day today, so I wanted to make something light and yet filling for dinner. We can finally get outside to eat (the heat index has been so severe that we've been eating in the finished basement), and that means that it's time to grill again! This is a really easy meal that requires little indoor cooking. For those of you, like us, without central air conditioning, it means that you can actually enjoy cooking without risk of heat stroke. Wait, maybe that's just what happens when it's 98 degrees and you're 36 weeks pregnant!!

You need:

2 small boneless rib eye steaks
1/2 loaf of day old Italian bread, cut into cubes
1/2 red onion, peeled and diced
1 c. fresh basil, torn into bite-sized pieces
2 pints cherry tomatoes, quartered
1 pkg. escarole blend salad mix
1/4 c. red wine vinegar
1/2 c. olive oil
4 cloves garlic, minced
4 oz. fresh mozzarella, cubed


Preheat the oven to 350. Toast the bread cubes for 12-15 minutes until slightly browned but still soft inside. Set aside. In a large bowl, combine tomatoes, onion, garlic, olive oil, vinegar, and basil. Season to taste with salt and pepper. Let set at room temperature for 1 hour. Right before serving, add mozzarella and bread cubes. Toss to combine. Serve over salad mix.

Meanwhile, right before putting the finishing touches on the salad, grill the steaks until cooked to your liking, at least 8 minutes on each side (more if you like it well-cooked). Slice the cooked steaks. Serve sliced steak atop or on the side of the salad. Enjoy!

Grilled Fish Tacos

This recipe is courtesy of Wegmans (one of the great wonders of the world). It's super easy and light, especially on hot and humid nights like tonight.

You need:

4 tilapia fillets
1/2 c. Wegmans Mojo marinade
1 c. mayonnaise
3 tbsp. milk
1/2 c. chopped cilantro
juice of 1 lime
6 taco tortillas, soft
2 c. shredded cabbage
1 small red onion, sliced
1 avocado, sliced

Preheat your grill. Marinade the fish, covered, for 20-30 minutes (or up to 2 hours). Right before you are ready to cook, make the sauce. Combine mayonnaise, milk, cilantro, lime juice, and salt and pepper (to taste) in a small bowl. Grill fillets 3 min on one side. Flip and cook an additional 5 min. Make sure the internal temperature reaches 130 degrees. Transfer, when cooked, to a plate and cut into bite sized pieces. Warm tortillas on grill for 10 seconds on each side. Top tortillas with fish, cabbage, onion, avocado, and a drizzle of sauce.

Serves 6

Frosted Banana Bars

Although this is not V's recipe (she's out of town and I'm home stuck with bananas), it delivers moist bars that are a great way to use up overripe bananas, especially when the heat and humidity (which has FINALLY arrived) turn bananas in less than a week. Just a hint - don't substitute the sour cream if you can help it. In most recipes that aren't baked goods, you'll notice that I substitute Greek yogurt for sour cream - a healthier and tastier change. However, when baking, there is something about the sour cream that cannot be matched with yogurt. And make it real sour cream. If it's low in fat, it's high in something else.

By the way, this is is NO way a super healthy treat. It might start out that way, but the frosting alone takes it to dessert decadence. Still, if you use good ingredients, it's a great way to make a snack that lasts for a while and allows you to feel like because there are bananas in it, it's healthier than brownies :-)

Let's start with the bars...

You need:

1 stick unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. sour cream
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 ripe and mashed bananas

Cream the butter and sugar. Add the eggs one at a time. Then, add the vanilla extract and the sour cream. Sift together the flour, baking soda, and salt. Add to the mix. Finally, add the bananas. Mix together and pour into a 10x13" baking pan. Bake for 20-25 min.

While the bars are cooking, start on the frosting. For the frosting, you'll need:

1 stick unsalted butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla extract

Cream the butter and cream cheese. Slowly add the powdered sugar. Then, add the vanilla extract. Mix well until fluffy. After the bars have cooled, generously frost the bars and then cut to your desired size.

Creamy Ravioli with Squash, Lemon, and Chives

This recipe comes from Real Simple magazine. I chose it because it was a quick meal, with simple and inexpensive (yet healthy and delish) ingredients, and it was something that I could easily throw together before the art show at A's school tonight. It's a great way to use all of that summer squash and zucchini that seems to grow in number throughout the summer. And A gives it two thumbs up!

You need:

1# frozen ravioli
1 tbsp. olive oil
1 shallot, chopped
3 summer squash (I used yellow and zucchini), thinly sliced
1 c. heavy cream
1 tbsp. lemon zest
1/2 parmesan, grated
2 tbsp. fresh chives, grated
salt and pepper

Cook the pasta according to the package directions. Reserve 1/2 c. of the pasta water, drain the pasta, and return to the pot.

Heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes. Add the squash and some salt and pepper to taste. Cook until tender, about 5 minutes. Add the cream and lemon zest and cook for another minute or two, until the cream is thickened.

Add the squash mixture, parmesan, reserved pasta water, and a little more salt and pepper to the pasta and toss gently to coat. Serve with a sprinkle of chives and parmesan cheese.

Serves 4

Summer's Bounty Tomato Sauce

Ok, technically we're not even close to summer yet, but a local greenhouse has great hydroponic tomatoes that make for a great transition to the delicious tomatoes of summer. Granted, they aren't nearly as sweet and luscious as those vine-ripened ones you get in late July or early August, but they are wonderful cooked. This recipe is good all summer long!

You need:

5 vine-ripened red tomatoes, chopped
3 yellow tomatoes, chopped
1 orange tomato, chopped
1 tsp. chopped garlic
1 small bunch of basil, chopped
salt and pepper to taste

Saute the garlic in a little olive oil, just for a minute or two. Add the tomatoes and cook over medium heat until they soften. Season with salt and pepper. Add basil just toward the end of the cooking. Serve over your favorite pasta, hot or at room temperature!

15-Minute Burritos

Wow. It's almost May. And FINALLY I'm cooking again. And most of you know why. From early December through early April I was suffering from the most uncomfortable and exhausting....morning sickness. Yep. We're expecting again! A little boy, to be exact. So, fellow readers, that's EXACTLY why I haven't been posting. I was barely eating. However, my appetite seems to be making up for lost time, because I've been cooking up a storm. Many of the recipes have been old standbys (I'm so tired after work!) but I've tried a couple of new things that I've really enjoyed.

Last night, we made Jamie Oliver's Sizzling Beef with Scallions and Black Bean Sauce . We made it with cilantro-lime rice instead of noodles, and we had LOADS left over! Today, we had our first warm day - 83 degrees - since late October. The sun even came out. I had forgotten what it looked like. I wanted to make something that was quick with minimal cooking, and this recipe was born. It was fresh and light and yet remarkably filling.


You need:

4 whole-wheat burrito-sized tortillas
1 can black beans, drained and heated through
1.5 c. cilantro-lime rice
1 avocado, chopped
5 baby roma tomatoes, chopped*
1 c. chopped romaine lettuce*
1 c. shredded cheddar cheese (we love to shred up Dubliner cheese - perfectly sharp!)
1/2 c. plain greek yogurt

Simply fill each tortilla with a spoonful or so of each of the ingredients, top with greek yogurt, wrap it up, and eat. SOOOO good!

Serves 4

*just a reminder - tomatoes and lettuce are two of the "dirty dozen," so be sure to get organic or local produce!

The World's Easiest Potato Pancakes

I have to admit that I haven't been in the most experimental food-mood lately. But I'll get to that at a later post. However, I'm sitting in the living room, staring out at the whipping snow, and trying to figure out what to make for dinner. However, I've almost forgotten about a recipe I got from Runner's World. Probably the easiest recipe for potato pancakes I've ever used. Rather than spending time shredding and drying potatoes and fighting the splattering oil from the pan, this recipe uses mashed potatoes as the base. With a side of sour cream, applesauce, and sauteed spinach, it's the perfect cold weather comfort food, but high in nutrition and taste.

You need:

2 c. mashed potatoes
2 eggs
1/2 c. milk
1/4 c. chopped scallions
salt and pepper to taste


Beat the eggs and the milk. Add the potatoes and scallions. Season with salt and pepper. Drop the batter into a heated skillet with a tablespoon of sunflower oil (a light and healthy alternative to olive oil, with a much higher burn temperature). Cook for about two minutes on each side or until golden brown.

Serves four as a main course

D's Delicious Chicken Salad

Last week, at a play date with J and M, D made the most delish chicken salad I've had in a long time. And I was amazed to find out how little went into it. Here's my rendition (I don't have her recipe; I just watched her make it).

You need:

1 3/4 # boneless chicken breasts, preferably grass fed/free range
1 small bunch of celery, separated
1 onion
3 cloves of garlic
1 apple, preferably honey crisp
Mayonnaise
Salt and pepper (to taste)

In a large pan, place your chicken breasts, 2-3 ribs of celery (roughly chopped), 1 onion (quartered), and the garlic (peeled). Salt and pepper everything in the pan, and then cover with water. Bring to a boil, and then simmer on low heat for 25-30 minutes.

Once the chicken is cooked, place the chicken on a cutting board and discard the rest of the ingredients. Chop the chicken finely. Chop one or two ribs of celery and the apple into small pieces (I used the food processor). Mix together the chopped chicken, celery, and apple. Add mayonnaise to your liking and season with salt and pepper.