Monthly Archive for September, 2010

Apple Bundt Cake

Published on September 30, 2010 in Dessert. 3 Comments

Having eagerly stocked up on apples at the very first hint of fall, I recently found myself with 5-6 nearing their last leg.  I hate wasting food so I wanted to incorporate my leftover apples into some type of sweet treat (surprise, surprise).  I mean, there had to be something out there like banana bread to incorporate my slightly less than crunchy apples.  Lucky, there is :) .  Adapted from this original recipe, I baked a delicious moist, ‘appley,’ bundt cake – perfect for fall.  The only thing that would have made is better is some type of maple cream cheese frosting….next time for sure!  Just as a heads up, when you mix the batter it will seem way too thick – almost dough-like.  Don’t worry, it’s supposed to be like that; it just take a few extra muscles to mix in the apples and walnuts :) .  Enjoy!

Ingredients:

  • 1 1/4 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts
  • 5 cups chopped apples

Directions:

  1. Peel and chop apples & walnuts. 
  2. Preheat the oven to 325 degrees and spray a bundt pan (or 9×9 baking sheet) with nonstick vegetable cooking spray.
  3. In a large mixing bowl, stir together the sugar, flour, cinnamon and baking soda.
  4. Add the eggs, vegetable oil and vanilla extract; mix well.   The batter will be very thick; almost dough-like.  Don’t worry, it’s supposed to be like that :) .
  5. Add the apples and walnuts and mix to incorporate. 
  6. Spoon batter into bundt pan and bake for 45 – 50 minutes. 
  7. Cool for 15 minutes and serve (best warm).

Bon appetit!

-Christina

Perfect Autumn Soup

Published on September 27, 2010 in Soup and Vegetarian. 4 Comments

Now I can feel it – Fall is definitley here.  It’s time for freshly baked apple pies, gooey mac & cheese and pumpkin everything :) .  It’s time to put away those bikini’s and bust out the sweatpants – Fall, I welcome you with open arms :) .  While I’ll most certainly indulge in my share of sweets, I like to balance it all out with some healthier fare using Fall’s go-to produce.  Autumn Soup from TV show host and nutritionist, Ellie Krieger ushers in this glorious season with butternut squash, kale, chickpeas and carrots; perfect for cool evenings.  I highly recommend prepping your ingredients in advance (chopping, etc) to ensure you don’t over/under cook the veggies.  You’ll also see I’ve added a spicy pepper to the mix – I like a little extra heat!  Feel free to use or omit based on your own preference.

Ingredients:

  • 2 tablespoons olive oil
  • 3 medium carrots, cut into medium rounds
  • 1 large yellow onion, cut into medium chunks
  • 2 medium cloves garlic, minced
  • 1/2 jalapeno or spicy pepper; more or less based on your preference
  • 2 cups 1/2-inch-cubed peeled butternut squash
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper; more to taste
  • 1 quart low sodium chicken broth
  • 1 14.5 oz can no-salt-added diced tomatoes
  • 4 sprigs fresh thyme (add whole springs, you’ll remove later)
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup canned chickpeas

Directions:

  1. Chop the vegetables and strip the kale leaves from their tough purple stems. 
  2. Heat the oil in a large soup pot over medium-high heat and add the carrots and onion – stir and let soften (approx 5 minutes).
  3. Add the garlic and and jalapeno and cook for 1 minute, then add the squash, allspice, cayenne and S&P.  Stir to combine. 
  4. Add the chicken broth, tomatoes with their juice and sprigs of thyme.
  5. Bring to a boil, reduce the heat to medium, cover and simmer for 10 minutes.
  6. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. 
  7. Discard the thyme sprigs before serving.
  8. Season to taste with more S&P and cayenne.

Bon appetit!

-Christina

Vegetable Chili

Published on September 24, 2010 in Soup and Vegetarian. 0 Comments

Happy Friday!  You made it :) .  Now it’s time to think about what you’ll eat during this Sunday’s match up of the New England Patriots vs. the Buffalo Bills (can you tell my favorite part about football season? ;) ).  Chili is a football classic and this vegetable version ups the vitamin ante with loads of fresh veggies.  I’ve noticed I’ve been uploading a lot of vegetarian recipes lately, ( good for your health, but bad for the carnivore in your life) so I’ll be putting up something for the meat lovers next week.  Seriously though, you won’t miss the beef in this dish due to its awesome fresh and comforting flavors.

Ingredients:

  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 red pepper
  • 1 green pepper
  • 1/2 small jalapeno (seeds & ribs have the most heat so leave them in or discard based on your preference)
  • 1 small – med zucchini
  • 1 small yellow squash
  • 2 15 oz. cans red kidney beans
  • 1/2 cup thawed frozen corn kernels
  • 5 cremini mushrooms
  • 2 tablespoons chopped fresh cilantro
  • 1 can diced tomatoes
  • 1/2 tablespoon chili powder – add more to taste
  • 1/2 tablespoon ground cumin – add more to taste
  • S&P to taste

Directions:

  1. Dice all of your vegetables. 
  2. In a large pot (used my new Le Creuset :) ) saute the onion and garlic for 4 minutes over med heat. 
  3. Add the red and green peppers; saute to soften.
  4. Add the zucchini, squash, jalapeno, kidney beans and can of diced tomatoes.
  5. Season with chili powder, ground cumin and S&P.
  6. Stir and and let cook for 25-40 minutes.  In the last 15 minutes add the sliced mushrooms, corn and cilantro.
  7. Serve warm with toppings like avocado, cheese or sour cream.

Bon appetit!

-Christina

Baked Southwestern Egg Rolls

Published on September 22, 2010 in Appetizer and Vegetarian. 1 Comment

There’s something about egg rolls that people just can’t resist.  Maybe it’s the crisp fried outside or the flavorful filling or just the fact that everything is combined into one little packet, perfect for dipping.  While I’m not one to turn down anything fried (fried oreos I’m talking to you), I like to have healthier options on hand when friends come to visit.  These Baked Southwestern Egg Rolls from Annie’s Eats are a great option for something different than the typical crudites and dip.  They’re baked instead of fried to save a ton of calories.  I also used reduced-fat Mexcian blend cheese and honestly couldn’t taste the difference.  The original recipe suggests dipping the rolls in salsa, which  I’m sure is delish, but I coupled them with a sweet & spicy Asian style sauce of Sriracha, Soy Sauce and Honey.

Southwestern Egg Roll Ingredients:

  • 2 cups frozen corn, thawed
  • 1 15 oz. can black beans, rinsed and drained
  • 1 10 oz. package frozen chopped spinach, thawed and squeezed dry – use a clean kitchen towel to squeeze out excess water
  • 2 cups shredded Mexican cheese blend (I used reduced fat)
  • 1 4 oz. can diced green chiles, drained
  • 4 scallions, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 24 egg roll wrappers

Dipping Sauce Ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 tablespoon sriracha sauce
  • * Increase portions as necessary

Directions:

  1. Preheat the oven to 425 degrees.
  2. In a large bowl, combine everything except the egg roll wrappers.  Mix well to blend. 
  3. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. 
  4. Fold the tip closest to you up over the filling, roll a bit. 
  5. Next, take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. 
  6. Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.
  7. Spray a baking sheet with non-stick cooking spray.  Place the sealed spring rolls on the sheet, seam side down, and spray with more cooking spray. 
  8. Bake for 15-20 minutes, or until lightly browned.  Turn halfway through baking.
  9. Meanwhile, combine sriracha sauce, spy sauce and honey.  Mix well.
  10. Serve spring rolls warm/room temp with dipping sauce & enjoy!

Bon appetit!

-Christina

Buffalo Chicken Cheese Dip

Published on September 17, 2010 in Appetizer and Chicken. 5 Comments

In advance of your Sunday football festivities (or just a regular ‘ol Sunday Funday), here’s a recipe that’ll be sure to please: Buffalo Chicken Cheese Dip.  I’m sure you know someone who has a recipe for it, but this one is by far my favorite.  The ratio of hot sauce to chicken to cheese is perfect – extra cheesey, just the way I like it :) .  No fear vegetarians, you can still enjoy the spicy cheesey goodness; just omit the chicken.  I’m sure it would be delish with broccoli florets as well.

Ingredients:

  • 2 (8-ounce) packages of cream cheese (reduced-fat is fine)
  • 3/4 cup hot sauce (I love me some Frank’s Red Hot ;) )
  • 1/2 cup blue cheese crumbles
  • 2 1/2 – 3 cups cooked, diced chicken breast
  • 2 cups shredded cheddar cheese (again, reduced fat is fine)
  • Tortilla chips for serving

Directions:

  1. Preheat the oven to 350 degrees and spray a small casserole dish with nonstick cooking spray.
  2. In a small saucepan over low-med heat, combine the cream cheese, hot sauce and blue cheese crumble.  Stir until melted & combined. 
  3. Stir in the diced chicken and 1 cup of the cheddar cheese.  Stir until mixture is combine. 
  4. Pour the mixture into the casserole dish and cover with the remaining 1 cup of cheese.
  5. Bake in the oven for 15-20 minutes or until the top cheese is bubbling.
  6. Serve warm with tortilla chips & enjoy!

Bon appetit!

-Christina

Peach Cobbler

Published on September 15, 2010 in Dessert. 2 Comments

Quick!  Before you forget all about summer, here’s one last recipe to try – perfect for any remaining peaches that are just begging to be eaten.  It’s another cool day here in Boston and warm Peach Cobbler would be the perfect ending to any meal….or mug of hot cocoa with Bailey’s….I’m not judging ;) .

Ingredients:

  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter (1 stick)
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk (I used 2%)
  • Sprinkle of ground cinnamon

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan, combine the peaches, 1 cup sugar and water, then mix well.  Bring the mixture to a boil and simmer for 10 minutes.  Remove from the heat. 
  3. Put the butter in a 3-quart baking dish and place in the oven to melt. 
  4. Mix the remaining 1 cup of sugar, flour and milk slowly to prevent clumping. 
  5. Pour the mixture over the melted butter – do not mix together (yea, I thought it was weird too, but just go with it ;) ). 
  6. Spoon the peaches on top and gently pour on the remaining syrup – the batter will rise to the top during baking. 
  7. Bake for 30 – 45 minutes or until the top is just golden brown. 
  8. Serve with vanilla ice cream & enjoy! 
Bon appetit!
-Christina

Chicken Satay Skewers with Spicy Peanut Dipping Sauce

Published on September 13, 2010 in Appetizer and Chicken. 2 Comments

Summer BBQ’s may have wrapped up, but Fall brings its own set of weekend festivity fun :) .  Looking for a unique Sunday Football app?  Chicken Satay Skewers with a Spicy Peanut Dipping Sauce give party-goers something substantial to accompany those beers and provides a healthier option to wings.

Ingredients for Chicken Satay:

  • 3 boneless, skinless chicken breast
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons maple syrup
  • 1/4 teaspoon hot sesame oil
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon minced garlic
  • 1 tablespoon rice wine vinegar
  • 15 wooden skewers

Directions:

  1. In a small bowl, mix the soy sauce, sesame oil, ginger, garlic and rice wine vinegar. 
  2. Cut the chicken into 15 short strips – should be able to get 5 pieces per breast depending on size.
  3. In a gallon zip lock freezer bag, add the chicken and pour in the marinade.  Zip bag and shake to coat.  Place the bag in the refrigerator for at least 30 minutes or up to 4 hours (note: put freezer bag in a casserole dish to prevent leaking). 
  4. Meanwhile, make the peanut dipping sauce and soak the wooden skewers to prevent burning (10 minutes).
  5. Remove the chicken from the refrigerator and skewer, leaving a long handle on each.
  6. Preheat the oven to 350 degrees.
  7. Spray a large cookie sheet with nonstick cooking spray and lay the skewered chicken down around the sheet, long handles facing out.
  8. Bake for 17 minutes, turning chicken over halfway through.
  9. Serve with peanut sauce & enjoy!

Bon appetit!

-Christina

My Precious

Published on September 12, 2010 in Lifestyle. 3 Comments

Best B-day presents ever!  Ohh the possibilities :)

New Hampshire Weekend

Published on September 9, 2010 in Lifestyle. 2 Comments

Well summer, we had a good run – beachin’ in Wells, ME, warm weather walks around the city, reminiscing with the fam in Canada, countless ice cream cones and grilled everything :) .  Thanks to the wonderful weather (a nice change from last years endless monsoons), it turned out to be a great season.

In addition to lots of relaxation, I had the chance to go hiking in NH twice this summer: a few trails in the White Mountains and this past Labor Day weekend, Mount Cardigan.   Two weekends ago, the BF and I headed north for a little R&R.  Our plan (hatched the day before….procrastinate much?) was to stay at a Bed and Breakfast then try to hike a few trails in the White Mountains.  At the last minute we found The Mulburn Inn in Bethlehem, NH.  The reviews on trip advisor looked great and after speaking with the Mary the Innkeeper, I knew we had a winner.  Bethlehem is approximately 2 hours and 45 minutes from Boston – a bit of a hike, but once you cross the N.H. boarder the views are gorgeous.  Mountains dressed in lush green forests, endless blue skies dotted with fluffy white clouds and a sense of boundless freedom :) . 

Before reaching Bethlehem, we stopped in Woodstock, NH at the Woodstock Inn Station & Brewery for lunch.  We started off with a couple beers, made on site. Raspberry Weasel Wheat Ale & Loon Golden Ale

The BF got the mac & cheese ( a Woodstock Inn specialty), spiced up with a sweet chili cheese sauce and spicy chorizo.  I had a few bites and we both agreed it was in our top 5 mac & cheeses (the best still being from Oceanaire…crazy good….).  I ordered the Bison Burger, ‘Rajing Style’ with pepper jack cheese and hot onions.  I know bison is a leaner meat, but I think it might have been over cooked.  The topping however, was pretty good – suuper spicy, but tasty nonetheless.  We of course couldn’t finish a meal without a sweet treat :) .  The Brownie Sundae (and yes, we polished off the whole thing :) )

After lunch it was off to Bethlehem and the Mulburn Inn! 

The Inn was gorgeous, filled with history.  Built in 1908, the Inn originally served as a residence and summer home, frequented by the likes of the Rockefellers, Joe DiMaggio, Marilyn Monroe and Thomas Edison.  The Mulburn has 7 guest rooms named after various early presidents, each with a private bath.  The majority of the fixtures in the Inn are original with a mix of current and Victorian furniture. 

Not only was the Inn clean and comfortable, the Innkeeper Mary was an absolute delight.  From the moment we arrived, it felt like we had been friends for years.  Mary recently moved back to NH from San Francisco and bought the Inn in June of this year.  Her excitement about the property and each of its guests is contagious – not to mention, she makes the most amazing chocolate chip and dried cranberry cookies (that were always warm and waiting in the foyer whenever we returned…incredible :) ).  Both mornings Mary made a hearty breakfast for us all; an estratda with fresh veggies and ham and stuffed french toast with warm blueberries.

On Saturday with Mary’s guide books and suggestions in hand, we headed to the Franconia Notch State Park to do some hiking – we hiked the Coppermine Trail to the Bridal Veil Falls and the Bald Mountain Artists Bluff Trail. 

Bridal Veil Falls

View from top of Bald Mountain Artist Bluff Trail

It was a wonderful weekend filled with good food, fresh air and R&R :) .  If you’re thinking of getting away for a few days, I highly recommend the Mulburn Inn – close to Lincoln, N. Conway and the Franconia State Park. 

Quick Veggie & Shrimp Stir Fry

Published on September 2, 2010 in Seafood. 2 Comments

Every time I get ready to go on vacation I make a big soup or salad using up the contents of my fridge – I hate when food goes bad.  I’m heading up to N.H. for a few days and decided to put my left over ingredients into a stir fry to last me till Friday :) .  While yes, the temps in Boston are still 90+ degrees, and stir fry is hot, it was still a quick, healthy meal that hit the spot!  This recipe was made on the fly and you can feel free to substitute any leftover veggies or proteins you have lying around (p.s. cucumber not a good choice with this one ;) ) – it’s the concept that’s important: healthy, quick cooking stir fries with what you have in the fridge.

Ingredients:

  • 1 small zucchini
  • 1/2 red bell pepper
  • 1/4 medium yellow onion
  • 4 cremini mushrooms
  • 1/4 cup frozen edamame, defrosted
  • 1/3 cup frozen corn kernels, defrosted
  • 12 frozen raw shrimp, defrosted and shelled
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon hot chili oil

Directions:

  1. Chop, slice & dice your veggies. 
  2. Add 1 tablespoon olive oil to a medium skillet, over medium-high heat.
  3. Add the pepper, onion and zucchini.  The veggies should sizzle when you add them to the pan – if not, the pan isn’t hot enough.  Stir for3 minutes.
  4. Add the mushrooms, edamame, corn, shrimp, soy sauce and hot chili oil.  Stir for 3- 4 minutes until shrimp is pink and cooked through. 
  5. Serve with brown rice and enjoy!

Bon appetit!

-Christina