Monday, December 12, 2011

Sunday Night Supper: Pumpkin Sausage Pasta

As I mentioned in my most recent post, I ran the Hot Chocolate 15K last weekend, and also volunteered as a running buddy at the DC Girls on the Run 5K.  So I had figured that I’d be all “runned out” by this weekend, right?  WRONG!

Soooo Jarrett and I went out to the bar with friends and had “party night” on Friday, so we then had “date night” on Saturday at Tsunami Sushi and Lounge in Logan Circle to use up one of my livingsocial deals (no blog post on Tsunami, I’d give it an “average”, nothing special).  We were very tame on Saturday night and I had been receiving peer pressure all week to do the Jingle All The Way 8K on Sunday morning.  It was only 5 miles and it was a beautiful, sunny morning (though cold) so I figured, “What the hell?” and registered on-site that morning.  And it was a quick, fun run:)
The Tulsa Hurry Canes! (yes, I'm aware I didn't go to Tulsa... but they all did... it's all good!)
Jenn and Me:)
I went to a fantastic brunch at Old Ebbitt Grill with the Hurry Canes afterwards (definitely get the Long Island Eggs if you go there, and the French Toast looked good if you want something sweet), then I headed home to shower and put on my sweats.

Anywho, the reason I’m telling you all this is because after a run, I usually just want to lounge around at home and cook.  So after we put up our sweet, gaudy Christmas tree, that is exactly what I did.

I love lights!  And ornaments!  And candy canes!  And yes, my wall and foam roller are both orange.
Pumpkin Sausage Pasta
Ingredients
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound sweet Italian sausage
4 cloves garlic, minced
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound penne rigate, cooked al dente
Romano or Parmigiano, for grating

Directions
1.      Heat a large, deep nonstick skillet or sauté pan over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it (if using sausage links, first remove sausage from casing). Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove.

2.      Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
3.      Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes.

4.      Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.

5.      Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste.

6.      Simmer mixture 5 to 10 minutes to thicken sauce.

7.      Remove the bay leaf from sauce.  Return drained pasta to the pan and toss with the pumpkin sausage sauce over low heat for 1 minute.

8.   Garnish the pasta with lots of grated cheese.

*Original recipe may be located here.

Best enjoyed in the fall or winter with a glass of wine (as always) and Love Actually!

Sunday, December 11, 2011

A Binge Post

Why did I title this entry, “A Binge Post”?  While I did not officially “binge” last weekend, there was much eating and cooking going on, and I felt a succinct title would be better than one that was a run-on sentence.  This is basically four posts mashed into one, and probably should have been four posts, but I had a busy week, so I’m taking the cluttered way out.  However, I’ve subtitled each one so you can pick and choose to read only the ones that interest you!

That said, on to the food…

Running for Chocolate
Saturday morning, I woke up bright and early… well, dark and early… 6am to be exact… earlier than I wake up for work… to run the Hot Chocolate 15K at National Harbor.  (That’s 9.3 miles for all you non-math/physics majors out there.)  I was super excited because what could be better than two things I love, running and chocolate, combined into one!

Since I don’t want this post to be a complaint of how poorly this race was organized, if you haven’t heard about it already, you can read about what a disaster the Washington, DC Hot Chocolate 5K/15K was here.  I’ll just say that after picking up two friends, Sarah and Tarcy, we were on our way out of the city on 295 by 6:55 am and we didn’t get to the start line until about 7:45 am due to the traffic and parking issues.  To find out that the 8 am start time was delayed.  Cut to 9:15 am… the race finally starts!  Again, I don’t want to complain about the course/corrals/walkers, so I’ll just say that I spent most of the race zigzagging around the thousands of people and still never achieved my optimal pace, so I was not super happy with my time.  At least I had the chocolate to look forward to!

Good news about the chocolate:  It was Ghirardelli, so it was great!  We got fondue in a little nacho-type tray with half a banana, half an apple, a few marshmallows, a few pretzel stick and a rice krispie treat.  And hot chocolate!  (Sorry for the lack of pictures… my brain usually only has food and sitting on its mind after a run.)

Bad news about the chocolate:  They rationed it:(

So basically, food is what saved the day.

Restaurant Review:  Cuba Libre
Saturday night, Jarrett’s old boss, Dave, was in town (old as in former), so I had made reservations at a place that I thought he would enjoy.  Cuba Libre!  Due to the fact that I didn’t take pictures (I didn’t want Dave to think I was weirder than he already thinks I am), this will be a super quickie review of what we got and whether or not you should ever get it:)  Though I have eaten here before, it was awhile back so I’ll only focus on what we got this time.  And since we decided to just do appetizers/tapas all family-style on our table, I can’t comment on any of the entrees.

Cuba Libre
801 9th Street NW
Washington, DC 20001

Tropical Red Sangria
Very average for sangria, but we got a pitcher so it definitely made sense if you know you’re all gonna want more than one drink.

Cuban bread and butter (on the house)
AMAZING!  I *may* have enjoyed this more than some of the dishes we ordered.  And since it’s their bread basket, you can eat as much as you want… for FREE! 

Tostones (Twice-fried crisp green plantains.  Garlic-mojo dipping sauce.)
Personally, I love tostones.  I have a Puerto-Rican Uncle Julio and growing up, my Auntie Sandy also made tostones for his birthday.  Maybe I only love hers…  I found Cuba Libre’s tostones to be too big (so they weren’t crispy enough) and the dipping sauce was not chock full of flavor.  I’d try something new next time.

Pato Ahumado (House-cured smoked duck, roasted corn salsa.  Huitlacoche vinaigrette.)
The boys wanted this to satisfy their meat cravings.  Personally, I could take it or leave it and I didn’t think the amount you got was worth the price.

El Chinito Cubano (Crispy “Cuban sandwich” spring rolls.  Pickled carrots, cabbage, and cilantro salad.  Chinese mustard sauce.)
Excluding the empanadas, this was my favorite item.  I like the concept as well as the execution.  We almost placed a second order; it tasted great!

Coctel de Camarones (Cuban style shrimp cocktail.  Latino coctel and avocado salsa.)
Also very tasty.  The accompaniments to the shrimpies were wonderful and you got 6 not-large-but-not-too-small shrimp.

Mama Amelia’s Empanadas (I got the Shrimp, creamy spinach, and pine nuts and the Hand-chopped chicken, corn, sweet peppers, and Jack cheese.)
These we all just ordered on our own, whatever we wanted.  Fantastic.  I ate my shrimp one first, so I only had a few bits of the chicken, but they were both great.  The dough was definitely what makes it.  The boys both also got the chicken, as well as the Pulled pork, roasted poblano, and charred tomatoes, and they raved about theirs, too:)

No dessert for us that night as the boys just finished my empanada and I was still on sugar-overload from all of the chocolate in the morning.

I’d eat here again… there’s still so much on the menu I need to try!

Sunday Night Supper:  Tomato and Roasted Garlic Soup and Gourmet Grilled Cheese
Finally, a section where I’ll have pictures because I planned ahead/didn’t have post-run brain/wasn’t self-conscious!

Jarrett loves this tomato soup and since it’s starting to get cold outside, I thought it was a great idea.  It’s definitely a simple dinner… the grilled cheese takes no time to make at all, but the soup takes awhile and makes 8 cups so there’s plenty to eat throughout the week.  And you can easily whip up some more grilled cheese as needed or pair the soup with something else!

Tomato and Roasted Garlic Soup
Ingredients
1 head garlic
½ teaspoon extra virgin olive oil, plus more for drizzling garlic
Salt and pepper
1 cup onion, chopped
1 cup celery, chopped
8 cups stewed tomatoes, including juice
1 cup water
1 bay leaf
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme

Directions
1.      Preheat oven to 400 degrees Fahrenheit.  Remove loose papery skins from garlic, leaving head intact.  Cut half an inch off the top of the garlic, drizzle with olive oil, and sprinkle with salt and pepper.  Bake on center rack for 40 minutes until garlic has softened.  Allow to cool.
2.      In a large saucepan or dutch oven, heat ½ teaspoon olive oil.  Add onion and celery and cook until softened, about 5 minutes.

3.      Stir in tomatoes, water, and all seasonings.  Bring to a boil.

4.      Reduce heat and squeeze in roasted garlic.  Simmer for 30 minutes.

5.      Puree with a hand blender until mostly smooth.

*Original recipe may be found in The Eat-Clean Diet, by Tosca Reno.

Gourmet Grilled Cheese
Ingredients
Pam
Butter
Bread (for as many sandwiches as you want)
Shredded cheese (as much and whatever kind you like, my sous chef (Jarrett) and I used a mixture of Grafton Vermont Cheddar, Gruyere, and Emmenthaler)

Directions
1.      Over medium heat, prepare a grill pan placed over two burners (or just a skillet) with Pam.
2.      Butter both sides of all of the bread you intend to use and place in heated, prepared pan.
3.      When nice and brown and crispy, flip the half of the pieces of bread over, and put as much shredded cheese as you would like in each sandwich on each of the flipped pieces of bread.
4.      Take the unflipped pieces of bread and placed them, ungrilled side up, on the pieces of bread with cheese.
5.      When the bread touching the grill pan is nice and brown and crispy, flip the entire sandwich one last time, until the last side of bread is nice and brown and crispy.
6.      Serve with tomato soup:)
Note:  I like my sandwiches cut into triangles, but Jarrett did  the majority of the grilled cheese while I was making the soup... including the cutting...

Book Club Goodies:  White Chocolate Chip Dried Cherry Cookies

I am in two book clubs.  Yes, two.  If you combine both clubs’ books into one, I probably read them about 50% of the time.  Don’t get me wrong, I love reading… it mostly just depends on if my reading schedule lines up with the book clubs’ schedules.  I won’t read more than one book at a time, I won’t partially read a book, stop, read a second book, then go back to the first book, and when I finish a book, I need another one in queue to start reading right away.  I always purchase the book club books and there have been multiple occasions where I’ll read it like a year after we’ve discussed it.

But it’s all good because book club is about more than just reading books… it’s also about wine and female camaraderie and wine.  So this month, one of my book clubs had a cookie exchange!  It’s where you make/bring cookies, and so does everyone else and you take a few from everyone, so you all leave with multiple kinds of cookies!  The recipe below always makes me think of Christmas for some reason, and since this was December book club, it’s what I decided to make.

White Chocolate Chip Dried Cherry Cookies

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon orange liqueur
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cherries

Directions

1.      Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.      In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and liqueur. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cherries. Drop by heaping spoonfuls onto prepared cookie sheets.  (You should get about 24 cookies… I think this is the first time I actually correctly made the amount the original recipe called for!  But feel free to make them larger or smaller as you desire.)
Please excuse my messy kitchen:)

3.      Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

*Original recipe can be located here.

I swear I'll try to make my next few posts shorter!

Monday, December 5, 2011

Weeknight Cooking Series: Curried Chicken Skewers with Yogurt-Mint Dipping Sauce

So I’m about a week late on this post, but here goes.

Like I said in my most recent post, on the Monday after Thanksgiving, I was working from home and Jarrett was in Texas for the week.  Which meant I had to revert to my “single girl” eating habits.  Which are pretty similar to my “married person” (I guess?) eating habits, since I plan 99% of mine and Jarrett’s meals, except that I’ll make things in servings sizes of 2 for leftovers, rather than serving sizes of 4 for leftovers.

So I pulled out my Cooking for Two 2010 cookbook that we received as a wedding present from friends Allison and Charles (shoutout, you two!).  (Side note:  I’ve made stuff out of this cookbook previously and just multiplied the quantities by 1.5 or 2 (depending on how correct I thought the quantities were for 2 servings) for leftovers.  Usually with positive results.  So don’t be afraid to play around with the quantities a bit.)  I wanted something with minimal fuss that I had most of the ingredients for.  Et voila, I stumbled upon this recipe in the “on the lighter side” section.

This recipe was perfect for weeknight cooking; with a little planning ahead, all the prep work can be done the night before, then it’s only 10 minutes of cooking time!  Or if you don’t plan ahead, but you’re working from home, it’s perfect (well, for me because I always have chicken in the freezer) because you have the capability to prep everything a bit earlier and give it time to marinate.  I only marinated the chicken for an hour, and in way extra “sauce” and the result was still fabulous!

Curried Chicken Skewers with Yogurt-Mint Dipping Sauce
Curried Chicken Skewers Ingredients
1 ½ tablespoons honey
1 teaspoon Hot Madras curry powder
¼ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon red pepper flakes
1/8 teaspoon garlic powder
1 chicken breast*
*The book actually calls for 2 chicken breasts, I just didn’t want that much meat:)

Yogurt-Mint Dipping Sauce Ingredients
½ cup Greek yogurt (I used non-fat, book says 2%)
2 tablespoons fresh mint
1 tablespoon water
1 garlic glove, minced
Salt and pepper

Curried Chicken Skewers Directions
1.      Combine the honey, curry powder, salt, paprika, red pepper flakes, and garlic powder.



2.      Slice the chicken on the bias into ½ inch thick strips.
3.      Add the chicken to the spice mixture and toss to coat.  Cover and refrigerate for at least 1 hour, or up to 24 hours.

4.      Position an oven rack 6 inches from the broiler element and heat the broiler.  Line a rimmed baking sheet with foil and spray with Pam.
5.      Weave the chicken strips onto skewers and lay the skewers on the prepared baking sheet.  (Either soak the skewers in water for at least 20 minutes, or cover the ends in foil.)

6.      Broil the skewers until the chicken is fully cooked and beginning to brown, about 10 minutes, flipping them halfway through.


Yogurt-Mint Dipping Sauce Directions
1.      Combine the yogurt, mint, water and garlic and season with salt and pepper to taste.


2.      Cover and refrigerate until needed then serve with the chicken skewers.
*Original recipe can be located in Cooking for Two 2010.

As I’ve mentioned, I love carbs:), and to me, no meal is complete without a starch.  So I served these bad boys up with some whole wheat naan and tamarind chutney for a semi-authentic Indian-American meal.  (With a salad beforehand for some veggies, not pictured.)

Happy Monday!

Wednesday, November 30, 2011

Post-Thanksgiving Baking: Chocolate Zucchini Bread

Hey friends!  Time to recover from my Thanksgiving food coma and start posting again!  Though I'm tired so I'm gonna try to make this quick!  And will try to stop using so many exclamation points!


Now originally, I was planning to do a HUGE post all about Thanksgiving and all of the wonderful things my family cooks.  (Can't remember if I said this in my first blog post, but Thanksgiving is the one day of the year that my mom actually voluntarily cooks!)  And not only dinner, we also have a yummy tradition of yeast pancakes and Canadian bacon on Thanksgiving morning:)






I mean, foodies LOOOOOVE Thanksgiving, right?!  But this was about as far as I got...  I'm using the excuse of, "I had strep throat and a cold and wanted to eat and relax so I forgot to take pictures".  All of which was true.  Which is fine cuz you're supposed to eat and relax and spend time with your family during the holidays!  And I'm sure you all are overloaded with your own Thanksgiving traditions/recipes anyway.  But feel free to ask me if you need great recipes for cranberry sauce, sweet potato casserole, or pumpkin pie (my T-Day responsibilities)!  And maybe I'll do a post on those later... maybe.


So now to the non-Thanksgiving related recipe.  It was the Monday after Thanksgiving... the Michigan Wolverines had crushed the Ohio State Buckeyes and I was back in DC, on the mend from my illness and working from home.  (Jarrett had to fly out to Texas for work less than 4 hours after our arrival back in DC... boooo.)  And I had quite a few individually packaged applesauces left over from the pumpkin granola.  And I wanted to see if applesauce really was a good substitute for oil in baking.  So that evening, I decided to make the first recipe I could think of that utilized oil (and also one where I had most of the ingredients on hand).  Don't ask why this was the first one that came to mind, but it was.  And it was delicious.  And healthy.  (And I need to stop saying "And" and just get to the darn recipe!)


Chocolate Zucchini Bread
Ingredients
2 cups grated raw zucchini (about 1-2 zucchinis, depending on size)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup applesauce*
1/4 cup granulated white sugar*
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi sweet chocolate chips, dusted with a bit of flour to prevent sinking
*You can use vegetable/canola oil in place of the applesauce as the original recipe indicates, but will want to increase the white sugar to ½ cup as I used regular (sweetened) applesauce.

Directions
1.      Preheat oven to 350 degrees F. Spray a 10" loaf pan with Pam. Set aside.
2.      In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.

You probably don't need to see what a bunch of dry ingredients mixed together look like, but just in case:)

3.     In the bowl of an electric mixer/hand mixer (I just used a whisk, the bread was a tad more dense, but just as delicious), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips and scrape the batter into the prepared pan.


4.      Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 minutes. (I used a large loaf pan.  If you’re using a standard size (8 ½” or 9”), you will need to increase the baking time, potentially up to 65 minutes.)  Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
*Original recipe can be located here.

Yum!


Like I said, I've made this numerous times before (both with oil/half cup sugar and applesauce/quarter cup sugar) and it's always a crowd-pleaser!  Particularly for book clubs, in-laws, and co-workers... just sayin';)


And it's gotta be healthy... look how much zucchini went in there!!



Monday, November 21, 2011

Beaujolais Nouveau Night 2011!

Note:  This post is also a wine lesson:)

First, a little background:  For those of you who are not wine aficionados, Beaujolais Nouveau (“BN” for the rest of this paragraph) is red wine from the Beaujolais region of France, made from Gamay grapes.  BN is sometimes considered “immature” by critics as it is typically bottled 6-8 weeks after each year’s harvest, and is fermented in the bottle for only 3 weeks.  This process does leave BN without much complexity and with much fruitiness, but that’s the point!  There are other wines which critics can drink if they want “earthy undertones”, “hints of cherry and smoke”, etc.  BN is always released on the third Thursday of November (Beaujolais Nouveau Day), and is intended to be drunk (drank? drinken?) immediately (rather than fermenting further by storing in your wine cellar).  Thus, all the hype surrounding Beaujolais Nouveau Night/Day.

Moving forward:  Bistrot du Coin is a French restaurant in the Dupont Circle neighborhood of DC that looooooves Beaujolais Nouveau, and loves to celebrate it.  If you call them at exactly 10am two weeks prior to the Wednesday before Beaujolais Nouveau Day, you might be lucky enough to snag a reservation for Beaujolais Nouveau Night at Bistrot du Coin.  You get a seating at either 7pm or 9pm on Wednesday, the day before Beaujolais Nouveau Day, for a $40 prix fixe three-course dinner (“prix fixe” means “fixed price” for all you non-sophisticated people out there… aka, people other than me… just kidding, people exactly like me!).  In this case, the food isn’t really a deal… the deal is that you’re issued a wristband so that you can leave the restaurant, then come back at midnight (so it’s now Thursday) for free all-you-can-drink Beaujolais Nouveau until the wee hours of the morning!

Bistrot du Coin, note the discoball for the later festivities!

And that, my friends, is Beaujolais Nouveau Night:)

Some of my friends (the “PartyBus”) partake in this event every year and even plan their work schedules/take time off around it.  (I can painstakingly remember that I was in Alabama for a business trip last year for a technical assessment of a vendor that only had one day available to host me.  Lame.)  Thus, this was my first experience with Beaujolais Nouveau Night.  FYI, I did not do any of the reservation calling, I just got to reap the benefits:)

For my first course, I had the Salade verte au Roquefort (Green salad with Roquefort cheese and walnuts).  As happens frequently, I was so hungry that I dove right into my salad without taking a picture.  That just means it was really good:)  Here are the remnants, though!



For my entrée, I had the Cassoulet du Bistrotier (White bean stew with sausage, pork, lamb and duck Confit), a very classic French peasant dish.

Yummy Cassoulet that tastes even better than it looks in the picture


Tarcy's steak

It was amazing!  And an incredible amount of food (which I totally couldn’t finish because I scarfed down my salad so fast along with the endless bread baskets that kept appearing at our table).

For dessert, Classique Crème Brulee (this one should be pretty self-explanatory, but just in case, Classic Crème Brulee with Vanilla Beans).


All-in-all, a very classic (and delicious) French meal.  I applaud you, Bistrot du Coin.  Even though this night was to celebrate wine, I also got to indulge and enjoy and amazing meal (along with a few bottles of non-BN wine… don’t worry, there were 13 of us, it wasn’t all for me!).

Anywho, we had the 7pm seating, so we were kicked out at 9 for that seating.  As we were walking down the street to seek out a bar at which to kill the next 2 ½ hours, we passed by a nail salon when my friend Shawn exclaimed, “Hey, this place gives you free champagne when you get a manicure!”  (P.S. Shawn is a girl.)  Still a little tipsy from dinner, most of us girls decided, “Hey, why not?  They’re open until 11.”

Rachel and Shawn


Me and Allison (aka, wifey) P.S. Note the wristbands.

So $17 later (tax and tip included), I’d had 3 glasses of champagne and my nails done:)  Still having about an hour to kill, we met the boys and Tarcy at the Irish bar a block away.  (Side note:  Poor Jarrett (who’s a CPA) has a 9/30 year-end client with a filing deadline that’s always the day before Thanksgiving, so he was working.  He’s now considering a career change so that he won’t miss out next year.  Just figured I’d explain the non-existence of him in any pictures.)

We got back into Bistrot du Coin just before midnight, when the bottles were released and you just make your way up to the bar and they give you one (an entire bottle, that is).  Along with plastic cups.  I’ll let the pictures speak for themselves.

Me, Tarcy, Allison


Misha and Travis


Right before the Beaujolais was brought out


Beaujolais Party!


The bar


Ryan, Shawn, Misha, and I... a few plastic cups of Beaujolais in


Charles loves his Beaujolais!


Some of the PartyBus:)


More Beaujolais!

And now that you know what Beaujolais Nouveau is and when it’s released, you can find/organize your own BN Night/Day wherever you are!  Or check out Bistro du Coin in DC!

Tuesday, November 15, 2011

Sunday Night Supper: Cioppino (Seafood Stew) and Pumpkin Granola

This Sunday was quite similar to last Sunday… did some yoga, did some organizing, but other than that, I was quite lazy:)  Since completing the marathon a few weeks ago, I’ve been somewhat (okay, very) excited to reclaim my weekends and not spend them recovering from running crazy long distances.  I’ll be honest… I go crazy if I don’t run, but after clocking 8 miles on Saturday, I realized how nice it was to not have to take a nap after.  And to not be too sore for yoga the next day.

But anywho, I took a few minutes to decide what I was really craving and I decided upon seafood (remember how much I love fish).  Seafood that would reheat well.  In a stew.  So normally, I would mix up which cookbooks I use… I rarely use the same one in the same month, let alone two weeks in a row, but when I saw this recipe in Ellie Krieger’s So Easy, I knew it was exactly what I wanted.

Cioppino (Seafood Stew)
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 cup dry white wine
2 14.5-ounce cans diced tomatoes (if you use no-salt-added, then also use ¾ teaspoon of salt when you add the pepper)
1 cup water (or fish stock)
1 tablespoon red wine vinegar
¼ teaspoon freshly ground black pepper
½ pound medium shrimp, peeled and deveined
½ pound scallops
½ pound skinless halibut fillet, cut into 1-inch chunks
2 teaspoons chopped fresh parsley

Directions
1.      Heat the olive oil over medium-high heat in a large soup pot. Add the onion and celery and cook, stirring, until slightly softened, about 5 minutes.


2.      Add the garlic, thyme, bay leaf, and red pepper flakes and cook, stirring, an additional 1 minute. Stir in the tomato paste.


3.      Add the wine, bring to a boil, and cook over medium-high heat for 3 minutes.



4.      Add the tomatoes with their juices and the fish stock or water and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and pepper. (This base may be made ahead of time and stored in the refrigerator for up to 3 days.)


5.      If necessary, when ready to serve, reheat the soup base on the stovetop, and bring to a boil. Add the shrimp, scallops, and halibut. Reduce the heat and simmer, until everything is just cooked, about 5 minutes.


 6.      Divide among 4 bowls (or 2 and refrigerate the leftovers) and garnish with the parsley.

Look, I even included nutritional info for once!
Nutritional Info Per Serving: Calories 440, Total Fat 8g (Sat Fat 1.5g, Mono Fat 3.5g, Poly Fat 2g), Protein 40g, Carb 36g, Fiber 4g, Cholesterol 125 mg, Sodium 1100 mg
*Original recipe can be located in Ellie Krieger’s So Easy.

Now the original recipe included a loaf of whole wheat Italian bread to be served with the stew.  But now’s as good of a time as any to mention how much I love garlic.  However, I’m not really a fan of garlic bread with my pasta as I feel it detracts from the main event.  But alongside seafood stew, that’s another story.  And I decided the bread needed to be dressed up a bit, so I quickly whipped a very quick, easy garlic bread.  Which can easily be customized to any flavor palate as one could easily throw in some oregano, goat cheese, etc.!

Simple Garlic Bread
Ingredients
1 loaf whole wheat Italian bakery bread
6 cloves garlic, minced
¼ cup olive oil
Directions
1.      Preheat broiler.  Slice the bread and arrange in a single layer on a baking sheet.  Combine the garlic and olive oil, and brush onto the bread slices.


2.      Broil until the tops are just starting to brown, about 3-5 minutes.




Serving suggestion:)

Moving onto dessert… at dinner on Saturday, Sarah had told me how she’d been cooking a lot lately, and had just whipped up some pumpkin granola.  I had some pumpkin to use up, and have made my pumpkin muffins/pumpkin bread multiple times since the chili cook-off, so I thought, “ohhh, something new!” and decided I must make it.  But I also really wanted a dessert.  The original recipe recommended serving this granola with some milk or yogurt, so why not vanilla ice cream.  Which is exactly what I did:)

Pumpkin Granola
Ingredients
5 cups rolled oats
1 teaspoon pumpkin pie spice (apparently I don’t have this in my spice cupboard, so I had to omit it)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract (I used my trusty Madagascar Bourbon vanilla powder)
3/4 cup dried cherries
1/2 cup sunflower seeds

Directions
1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. (Since I used vanilla powder, I combined it with the dry ingredients.)  Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cherries and sunflower seeds. Let cool completely. Store in an airtight container.
*Original recipe can be located here.


Like I said, this works great as a topping on vanilla ice cream as dessert, but as I’ve been munching on it a few times a day since Sunday, you can also eat it alone… or with milk or yogurt… or something untraditional we haven’t thought of yet!

But I think it's best on ice cream:)