Sweet and Spicy Mashed Carrots

This was a perfect "comfort food" side dish. The carrots combined with the sweetness of the honey and the spice of the chili powder made this a really complex dish. It has the perfect flavors for fall.

1 1/2 pounds of carrots, halved lengthwise and cut into 1" pieces
1 T unsalted butter
2 t. honey
1/2 t. chili powder
coarse salt and pepper, to taste

Place carrots in a steamer basket in a saucepan with 2 inches of water, simmering. Cover and steam until tender, about 30 minutes. Transfer to a bowl and mash, leaving a few lumps. Stir in the butter, chili powder and honey until well-combined. Season with coarse salt and black pepper, to taste.

Spicy Honey Chicken Thighs

These chicken thighs were mouth-watering! The tanginess of the cider vinegar paired perfectly with the savory and spicy seasonings. The honey adds a little sweetness to the marinade, but the cumin and garlic salt really bring this dish home! I of course loved that this meal was easy to prepare, and my "sous chef" loved that it was easy to clean up.

2 t. garlic salt

2 t. chili powder

1/2 t. salt

1 t. whole cumin

1 t. paprika

1/2 t. ground red pepper

6-8 bone-in chicken thighs

4 T honey

2 t. cider vinegar

Preheat the oven to 425F. 

Combine all of the ingredients in a small bowl. Whisk well, so that all of the ingredients are evenly distributed. On a foil-lined baking sheet, arrange the chicken thighs, skin up. Drizzle about 1-2 teaspoons of the marinade over the each thigh (hint: I prepared the marinade before preheating the oven. This allowed the thighs to soak up the marinade!). Cook for 25-30 minutes, depending on the size/thickness of the chicken.

Roasted Beets with a Mint-Yogurt Dressing

Beets are "nature's candy," and what better time to enjoy them than during the month of Halloween? Beets are something of an acquired taste (in my case, anyhow), but the addition of this tangy dressing definitely makes them a favorite! Although they take some time to prepare, they are relatively easy to make (so long as you plan ahead!). Keeping in mind that they require about an hour to roast, this is a relatively "hands-off" dish that allows you to prep the rest of your meal.

2 bunches of medium beets (about 5-6 beets), halved
1 T extra-virgin olive oil
salt and pepper, to taste
1/2 C low-fat sour cream
1 T fresh mint leaves
1/4 t cumin
1 T fresh lemon juice

Preheat the oven to 425F.

Scrub the beet and slice in half. In a baking pan (I used a bread pan), arrange the beets in an even layer. Drizzle the olive oil evenly over the beets, and season with coarse salt and black pepper, to taste. Cover the the baking pan tightly with aluminum foil, and roast until beets are tender (about 45 to 60 minutes). Let cool, then remove the sk

Whipped Maple Sweet Potatoes

These mashed sweet potatoes were delicious! They were velvety smooth, with a rich flavor. The maple syrup really enhances the natural sweetness of the potatoes, while the pepper balances out the savory notes nicely. The perfect side dish to any fall meal!

1 pound of sweet potatoes, peeled and mashed
1 1/2 C skim milk
1 T unsalted butter
1/3 C lite maple syrup
1/2 t. kosher salt
1/2 t. ground cinnamon
1/4 t. ground black pepper
2 eggs, beaten

Preheat the oven to 350F.

Peel and quarter the sweet potatoes. Boil the potatoes for about 10-15 minutes, or until a fork can easily pierce the center of each piece of sweet potato. Drain, and set aside.

Meanwhile, bring the milk to a boil in a saucepan. Reduce to medium heat, then whisk in butter. Remove from heat.

Gradually combine the remaining ingredients to the milk, whisking constantly. In a medium mixing bowl, mash the potatoes. Gradually add the milk mix, stirring constantly. When well-combined, pour the mix into a greased casserole dish. Bake for 40 minutes, and let stand for 10 minutes before serving.

New England Clam Chowder

The addition of the bacon really takes this classic clam chowder to the next level! The savory, saltiness, plus the added crunch, really make the soup what it is! Serve the soup as the main course, or as a side. With the cooler temperatures of fall, this soup definitely satisfies!

2 slices of bacon

2 C onion, chopped

1 ¼ C celery, chopped

½ t salt

½ t thyme

3 cloves of garlic, minced

6 (6 ½ ounce) cans of chopped clams

1 # red bliss potatoes, quartered

4 (8-ounce) bottles of clam juice

2 C skim milk

1 C half-and-half

½ C whole wheat flour

Cook the bacon in a large skillet until done, them set aside, reserving the drippings. Add the onion, celery, and garlic to the drippings. Cook for a few minutes, then add the salt and thyme. Cook for an additional 5 minutes, or until tender.

Meanwhile, drain the clams, reserving the liquid. Add the clam liquid, potatoes and clam juice into a large pot. Scrape the onion and celery mixture into the large pot as well. Bring to a boil, then let simmer for 20 minutes.

Combine the skim milk, half-and-half, and flour in a small bowl. Whisk to combine. Add to the large pot and let simmer for an additional 13 minutes. Add the clams, and cook for 2 additional minutes. Serve warm with crumbled pieces of bacon as a garnish.

Rustic Oats and Honey Bread

This bread was the perfect balance of sweet, but not too sweet. It works well to compliment a savory meal, or with some butter and jam for breakfast! Definitely a recipe that I plan on making again soon. The bread will only stay good for a few days, so try to plan a few meals that can incorporate it! It would be a shame to see such a delicious loaf go to waste.

2 T plus 1 C old-fashioned oats

1 1/3 C whole wheat flour

1 C all-purpose flour

2 ¼ t baking powder

¼ t baking soda

1 ¼ t salt

8 ounces non-fat yogurt

1 large egg

¼ C canola oil

¼ C honey

¾ C skim milk

Position a rack in the middle of the oven. Preheat to 375F. Grease a loaf pan, then sprinkle 1 T old-fashioned oats, making sure to coat the sides and bottom of the pan.

In a bowl, combine all ingredients from the whole-wheat flour through the salt. In a separate bowl, beat 1 C old-fashioned oats, yogurt, egg, oil and honey. Gently stir the yogurt mix into the flour mix, making sure not to overmix! Spread into the pan, and sprinkle with the remaining oats.

Bake for 40-50 minutes. Let cool for 15 minutes before serving.

Devil’s Food Cupcakes with Buttercream Frosting

These cupcakes really hit the spot! The cake remained nice and moist, and not too heavy. The buttercream was delicious – nice and fluffy, while bringing the perfect sweetness to the cupcake. One cupcake alone will certainly satisfy your sweet tooth! I opted to limit the sugar and butter (almost by half from the recipe I adapted), and it was still very sweet. Also, it makes a TON of frosting, which you can definitely use on other baked goodies!

For the Cupcakes:

¾ C unprocessed cocoa powder

¾ C hot water

3 C all-purpose flour

1 t. baking soda

1 t. baking powder

1 ¼ t. kosher salt

3 sticks unsalted butter

2 ¼ C sugar

4 eggs

1 T plus 1 t. pure vanilla extract

1 C non-fat yogurt, at room temperature

For the Buttercream Frosting:

3 sticks unsalted butter, at room temperature

5 C confectioner’s sugar

Preheat the oven to 350F. In a small bowl, whisk together the cocoa powder and the water until smooth. In another bowl, combine flour, baking soda, baking powder, and salt. In a small pan, melt the butter and sugar over medium heat until well-combined. Remove from heat, and pour into a separate bowl. Beat for 5 minutes or until the mixture has cooled. Beat in the eggs, one at a time. Add the vanilla extract, then the cocoa mix. Add the flour mix in two batches, separated by adding the yogurt.

Spoon the mix into the cupcake liners, then bake for 20 minutes. Let cool for about 15 minutes on a wire rack.

Meanwhile, make the buttercream frosting. Beat 1 ½ sticks of the butter until creamy. Add in 2 ½ C of the sugar, and continue to beat. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. It is best to do this with cooled cupcakes, and the buttercream at room temperature.

Baked Sweet Potatoes with Black Bean and Tomato Salad

 

This meal was relatively hassle-free. Once you pop the potatoes into the oven, you can work on preparing the remaining ingredients. Or, if you are short on time, you can always microwave the potatoes instead. The cumin and coriander spices really complimented the sweet potatoes, and created a very hearty and protein-packed dinner. Perfect post-workout! Also, it is veggie-friendly!

4 medium sweet potatoes

1 15-ounce can of low-sodium black beans, rinsed and drained

2 medium tomatoes, diced

1 T extra virgin olive oil

1 t. cumin

1 t. ground coriander

1 t. kosher salt

¼ C reduced-fat sour cream

¼ C reduced-fat cheddar cheese, shredded

Place cleaned sweet potatoes on an baking sheet lined with aluminum foil. Bake at 425F for 1 hour or until potatoes are cooked through.

While the sweet potatoes bake, combine the black beans, tomatoes, oil, cumin, coriander and salt in a medium bowl. Stir well so that the black beans and tomatoes are evenly coated. Heat a small saucepan over medium heat, and add the bean mixture. Heat for about 5 minutes, or until heated through.

Remove the sweet potatoes from the oven and let cool for several minutes. Split the potatoes lengthwise, then spoon the bean mixture into the center of each sweet potato. Top with sour cream and cheese, if desired.

Cardamom Roasted Carrots

The cardamom really brought out the natural sweetness of the carrots. Although the dish may seem simple – roasted carrots – it actually contains complex flavors that are easily achieved. The earthiness of the carrots melded well with the sweet and savory notes as well as the aromatic notes from the cardamom. This dish definitely perks up any dinner! This was a delicious side and put me in the mood for some more fall recipes!

2 pounds of carrots, peeled and cut diagonally into ¼” pieces

4 t. unsalted butter, melted

2 t. canola oil

1 T green cardamom seeds

1 t. kosher salt

Position one of the racks in the lower third of the oven. Preheat to 450F.

Combine all of the ingredients in a medium bowl. Spread the carrots evenly on a baking sheet lined with aluminum foil. Roast for 30 minutes, stirring occasionally, until the carrots and cooked through and golden.

Roasted Bell Peppers Stuffed with Greek Orzo

These bell peppers were delicious! They provided an interesting take on traditional stuffed bell peppers. I used green bell peppers, but this would also work with either red, yellow or orange bell peppers as well. The chickpeas and orzo really worked well together, and I enjoyed the feta and sundried tomatoes as well. You can make further variations to this recipe, including adding baby spinach or pine nuts.

4 green bell peppers

½ C uncooked orzo

1 15-ounce can of low-sodium chickpeas, rinsed and drained

1 T extra virgin olive oil

1 medium red onion, diced

1 t. ground oregano

¾ C low-fat feta, crumbled and divided

¼ C sundried tomatoes

1 T sherry vinegar

1 t. kosher salt

Slice the bell peppers lengthwise through the stems. Remove the seeds and the membrane. Place the bell pepper halves cut-side sown in a microwave-safe dish. Add ½“ water to the dish, then microwave on high for 5 minutes. Cool and drain.

Meanwhile, cook the orzo in boiling water for 9 minutes. Drain and set aside.

Mash the chickpeas, leaving a few whole. Heat the oil in a medium pan. Add the onion and sauté for 5 minutes. Add the oregano, orzo, chickpeas, ½ C feta, tomatoes, vinegar and salt. Cook for an additional 2 minutes until heated through. Divide the chickpea mixture among the pepper halves, topping with the remaining feta.

You can either serve them immediately after stuffing them, or pop them in the oven to get a nice crusty top. If you choose to do this, place the bell pepper halves on an aluminum foil lined baking sheet. Bake in the oven at 350F for about 10 minutes, or until the tops are golden. Likewise, you can put them under the broiler for a few minutes to obtain the same results.

Review: Paper or Plastik Cafe

5772 W Pico Blvd

Los Angeles, CA 90019

paperorplastikcafe.com

Last weekend we took a nice long stroll over to the newest addition to the Picfair Village: Paper or Plastik Café.

I had passed by it on my way home from work one evening and the large glass windows and chic exterior beckoned to me. The café occupies the entire corner, providing a large, airy space for coffee drinkers. Not to mention the intriguing name and distinct New York feel, this café was a “must-visit” for the weekend.

We stopped by mid-morning on Sunday and the café was already in full-swing. The patrons are diverse – most notable are the throngs of ballerinas who stop by post-pirouette for a jolt of java. The dance studio next door provides not only customers, but a source of entertainment for café-goers.

If you wander up the central staircase, there is even a large glass window overlooking the dance studio, where coffee drinkers can perch on stools and enjoy their handcrafted espresso drinks while taking in a show. 

The husband and wife team, Anya and Yasha Michelson, have created a coffee drinker’s haven in Mid-City. Not only have they created an absolutely  charming café, but they know their caffeine: the espresso is selected by Intelligentsia alum Tony Konecny, while the coffee is courtesy of Intelligentsia and Ecco Caffe.  

Here is what Paper or Plastik has to say:

“Coffee culture dates back to the 14th century when Arabian coffee drinkers would gather at coffee houses, the social meccas of the their time, to exchange gossip, play backgammon, and listen to music. 

It is our distinct desire to participate in this long-standing cultural tradition. Paper or Plastik Cafe wants to re-introduce the role of coffee as a social pleasure. Our intention is to create a casual yet carefully curated environment that will serve its purpose as artistic center and social gathering point with extraordinary coffee as our nucleus. 

Our coffee meets Intelligentsia's esteemed Direct Trade criteria: it is of exceptional quality, it exceeds Fair Trade prices, and it is the product of sustainable social and environmental practices. We take pride in the relationship with our roasters and our mission is to serve only the highest caliber coffee.” 

Even the Salty Pup enjoyed it!

There is also a selection of sweets, provided by Cake Monkey Bakery and La Maison du Pain. We sampled the maple scone and the chocolate croissant. The scone was more like a dense, sweet cake, including a super-sweet maple frosting. It paired superbly with the rich, bold flavors of their iced coffee. The chocolate croissant, on the other hand, was scrumptious. It was layer upon layer of perfectly moist and flaky dough, with a chocolate filling that definitely sated my sweet tooth. 

Yum!

What Others Are Saying:

Daily Candy: http://www.dailycandy.com/los-angeles/article/88042/Paper-or-Plastik-Cafe-Opens-in-Mid-City

LA Weekly: http://blogs.laweekly.com/squidink/coffee/paper-or-plastik-opens-mid-cit/

Review: Salt's Cure

7494 Santa Monica Blvd

West Hollywood, CA

www.saltscure.com

Salt’s Cure is a brand-new bistro in the heart of West Hollywood serving up fresh California cuisine, with a new menu every day. They also have a deli case offering up some of their scrumptious creations! We went for brunch at Salt’s Cure last Sunday. Although they are definitely still ironing out a few wrinkles, overall we had a very pleasant experience.

The host was very friendly and although we had to wait about 20 minutes for a table (no reservations or call-aheads here!), he brought us each some water and kept us updated on our wait time. We were seated at a simple table covered in white butcher paper. 

The menu is featured prominently on a black chalkboard mounted high above the tables. The menu changes daily to reflect the freshest produce available to the chefs. An emphasis is definitely placed on California produced items – for example, they don’t serve maple syrup with their griddle cakes because, alas, California does not produce it. This is definitely a huge positive for the bistro, as it ensures that all of the produce is as fresh and flavorful as possible.

For brunch, they offered a variety of items: griddle cakes, fried oysters, steak & eggs, and a selection of tarts and pastries to name a few. We started with the lamb-liver pate, which was absolutely scrumptious!

It was rich, smooth and addictive. It was served with a whole grains of mustard as a garnish, along with crispy slices of warm bread and pickled radishes (yum!).  

Another wonderful thing about Salt’s Cure is that they hand-grind all of their coffee with an antique, hand-cranked coffee mill. They do this before each cup of coffee that they brew, which may add a few minutes before it arrives, but it makes a world of difference! As an avid coffee drinker, this was a huge plus for Salt’s Cure.

For our entrees, we both decided to order the “2 x 2 x 2”. This included two eggs, two slices of the best bacon I have ever eaten, and two pieces of chorizo sausage.

It was absolutely delicious! We could not get enough of the food. I also particularly enjoyed the biscuit with strawberry preserves that was served alongside this protein-fest!

We were too full for dessert, however their selection of pastries was mouth-watering. They offered a maple-walnut coffee cake, a plum tart, and Julia Child’s brownies! We definitely plan on stopping by to try these out soon.

One of my favorite things about Salt’s Cure is the openness of the entire restaurant – light floods in, waiters mingle with patrons, and the kitchen itself is right in the middle of the restaurant, so that you can watch as the chefs prepare your culinary creations!

If you plan on going, be prepared to wait for a table. Also, please bring your appetite! You will want to try everything on the menu, guaranteed! We cannot wait to stop back in and see what they are offering!

--

 

What Others Are Saying:

LA Weekly: “Salt’s Cure: Promising Start”

http://www.laweekly.com/2010-08-26/eat-drink/salt-s-cure-promising-start/

Brussels Sprouts with Bacon and Lemon Zest

Even if you don’t like Brussels sprouts, you are sure to love this dish! It is a nice blend of the slight bitterness of the sprouts, with the savory bacon and refreshing lemon. It's a great way to introduce sprouts, which are often underappreciated, into your meals.

2 T. extra-virgin olive oil

½ red onion, chopped

1 pound Brussels sprouts, quartered

4 slices of bacon, cooked and crumbled

1 t. lemon zest

1 T fresh lemon juice

Salt and pepper to taste

Heat the oil in a large pan. Add the onion and sauté until tender, about 5 minutes. Add the Brussels sprouts, and continue to cook over medium heat until they are tender, about 10 minutes. Add the remaining ingredients, and toss well to mix. Heat thoroughly for another few minutes, then serve.

Cornmeal Muffins with Pesto Cream Cheese Frosting

These were absolutely delicious! The sweetness of the cornmeal cake paired perfectly with the salty, savory flavor of the frosting. They are a great addition to any picnic, or as an appetizer to a summer meal. You can substitute any kind of pesto for a variation on this recipe!

3/4 C cornmeal
1 C all-purpose flour
2 t.  baking powder
3 T. sugar
pinch of salt
2 eggs
1 C skim milk
4 T (1/2 stick) sweet butter, melted
1/2 C basil pesto8 ounces cream cheese, softened

Preheat the oven to 350F. Place paper baking cups in a muffin pan. In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a separate bowl, beat the eggs, milk, and butter with an electric mixer. Add the flour mixture into the egg mixture, and stir until just combined. Spoon the batter into the muffin cups. Bake for about 20 minutes (if using a mini-muffin pan, it takes about 10 minutes, depending on your oven). Remove from pan and cool for a few minutes, then remove from the tin and cool on a wire rack.

For the frosting, beat the pesto and cream cheese with an electric mixer until smooth. Smear the frosting onto the cooled muffins. You can store the muffins, unfrosted, in an airtight container for about 3 days. You can also freeze them, unfroted, for up to 3 months. These are best enjoyed the day they are made!

Java Mud Pie

This was absolutely delicious! It consisted of my two favorite things: coffee and chocolate. It got that wonderful java flavor from both the ice cream and from the hint of coffee in the ganache. The crust was also exactly how it should be - crunchy, and not too thin. I also lightened the ganache a bit, so the chocolate topping is not too rich. It all balanced out quite nicely to create a superb ice cream pie!

Crust:
30 chocolate cookie wafers (I used Nabisco Famous Chocolate Wafers)
1/2 stick unsalted butter, melted

Ganache:
4 oz. semi-sweet chocolate
1/4 C skim milk
1/4 C strong-brewed coffee, cooled
1 T unsalted butter, melted

1 quart reduced-fat coffee ice cream

Preheat oven to 350* F.

Place the cookies in the food processor. Process until the crumbs are about the size of a pea. Add the melted butter, and process until finely ground. Scoop the crumbles into a pie plate, press firmly. Bake for 10 minutes, then let cool.

After the crust has cooled, place in the freezer for 30 minutes. Transfer the ice cream from the freezer to the fridge so that it can soften.

To create the ganache, bring the milk and coffee to a simmer in a saucepan over medium heat. Place the chocolate in a small, heat-proof bowl, then pour the milk and coffee mixture over the chocolate, and let stand for 5 minutes. Add the melted butter and stir until smooth.

Remove the ice cream from the fridge and scoop into a bowl. Stir the ice cream until it is easily spreadable but not liquidy. Remove the pie plate from the freezer, and spread the ice cream over the crust in a single, smooth layer. Pour the warm (but not hot!) ganache over the ice cream. Freeze for 3 hours, then enjoy!

Public Fruit Jam!

The Salty Cook attended last weekend’s Public Fruit Jam! The 5^th annual ‘jam’ was presented by LACMA and Fallen Fruit, two separate organizations that have joined forces to encourage the use of fresh local fruit in the community.

The Public Fruit Jam invited people to bring homegrown, street-picked or otherwise acquired fruit and participate in a mass jam making session! Working together, participants created unique flavor combinations, swapped fruits, and sampled each others’ jam creations! A great way to spend a sunny afternoon – plus, we got to bring home our jars of fruit jam! We even swapped with some newly-made friends for their jars of jam as well.

Lavender Lemon Fig Jam

We decided to make a batch of fig jam, but we could not decide on what herbs to include! There were so many options to choose from – mint, thyme, and rosemary were some other contenders. After chopping up about 3 pounds of fruit (we used about 15 or 16 medium-sized figs and 3 lemons), we proceeded to the cooking station.

Here, we tossed our fruit into a pot and brought it to a simmer, stirring constantly. We added 1 cup of pectin to help thicken the jam, then covered and let simmer for about 5 minutes. We stirred some more, then added 3 cups of sugar. Stir, stir, stir, simmer, simmer, simmer, and voila! Jam. As a finishing touch, we added 1 tablespoon of fresh lavender. We spooned it into 6 waiting jars, tightened the lids, and turned them upside-down to seal. 

This method is great for small batches of jam, or for those of us who do not want to fuss with the wonderful (and time consuming) canning process. The jam we made will stay good in the fridge for 2-3 weeks, but we popped all but one jar into the freezer, where it should stay good for a few months. Don’t forget to label the lids with the kind of jam you made as well as the date concocted!

What is Fallen Fruit

“Fallen Fruit investigates urban space, ideas of neighborhood and new forms of located citizenship and community. From protests to proposals for new urban green spaces, we aim to reconfigure the relation between those who have resources and those who do not, to examine the nature of & in the city, and to investigate new, shared forms of land use and property. Fallen Fruit is an art collaboration that began with creating maps of public fruit: the fruit trees growing on or over public property in Los Angeles.

Over time our interests have expanded from mapping public fruit to include Public Fruit Jams in which we invite the citizens to bring homegrown or public fruit and join in communal jam-making; Nocturnal Fruit Forages, nighttime neighborhood fruit tours; Community Fruit Tree Plantings on the margins of private property and in community gardens; Public Fruit Park proposals in Hollywood, Los Feliz and downtown LA; and Neighborhood Infusions, taking the fruit found on one street and infusing it in alcohol to capture the spirit of the place.”

– According to the Fallen Fruit website: www.fallenfruit.org

Canning and Jamming

For those of your interested in the very rewarding jamming and canning process, here are some helpful resources:

The National Center for Home Food Preservation 

Foodinjars.com (a popular canning blog)

The New Can-Do Spirit (Los Angeles Times)

Make Your Own Preserves: How to Hold on to Summer’s Best Produce (Chow.com)

Simple Granola

This granola was easy to make and really tasty! A cheaper, healthier, and wholesome alternative to the store-bought variety!

6 C old-fashioned oats
1 1/4 C whole almonds
1/4 C sunflower seeds
3/4 t. ground cinnamon
3 egg whites
3/4 t. kosher salt
3/4 C molasses
1/3 C extra-virgin olive oil
1 C dried cranberries

Preheat oven to 350F. Combine oats, nuts, seeds and cinnamon in a large bowl. In a separate bowl, whisk egg whites and salt until frothy. Whisk in molasses and olive oil. Gradually add to oats, stirring until combined.

Spread flat on a baking sheet sprayed with cooking spray. Bake for 20 minutes, then stir the granola so that the granola from the outer edges is rotated to the center of the sheet. Bake for an additional 10 minutes. Cool completely, then transfer to a large bowl and stir in the cranberries.

Corn and Summer Squash Chowder

2 slices bacon
3/4 C onion
1/4 C chopped celery
1 pound yellow summer squash, chopped
1 pound corn kernels, thawed and divided
2 1/4 C skim milk, divided
1/2 t. thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 C shredded extra-sharp cheddar cheese, divided

Cook the bacon in a large pan over medium-high heat until crispy. Remove from pan, reserving any drippings. Crumble the bacon and set aside. Add 1/2 cup onions, celery and squash to the drippings in the pan. Saute 10 minutes or until vegetables are tender.

Reserve 1 cup of corn and set aside. Place the remaining corn and 1 cup of milk in a blender, processing until smooth. Add the remaining milk, thyme, salt and pepper to the blender. Process until just combined.

Add the pureed corn mixture and reserved cup of corn to the pan with the vegetables. Reduce heat to medium, and cook for 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/4 cup of cheese, and stir until combined. Ladle about 1 1/2 cups of soup into bowls, topping with a tablespoon each of cheese and bacon.

"Sassy" Chipotle Snack Mix

This was a huge hit! The entire mix was gone in less than a week! The perfect mix of sweet and spicy.

1/4 C sugar
1 teaspoon coarse salt
2 large chipotle chile peppers, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon red chili pepper
1 large egg white
1 C slivered almonds
1 C unsalted cashews
1 C unsalted pumpkin seeds (pepitas)

Preheat the oven to 325F. Combine the first six ingredients in a small bowl. Stir well until entirely coated. Place egg white in a large bowl, whisk until foamy. Add the almonds, cashews, and pumpkin seeds. Toss well to coat. Sprinkle with spice mixture, toss well to coat. Spread in an even layer on a baking sheet lined with aluminum foil. Bake for 15 minutes, stirring once. Turn the oven off, and remove the baking sheet from the oven. Stir the snack mix thoroughly. Immediately return the pan to the oven for an additional 15 minutes, leaving the oven off. Remove the sheet from the oven and place on a wire rack, cool completely. Store the snack mix in an airtight container for up to 2 weeks.

Eggplant Crostini

These were so easy to make, and perfectly refreshing! A great starter to any summer meal!

1 eggplant
1/4 C extra-virgin olive oil
Cooking spray
16 slices of baguette
1/2 t. salt, divided
1/2 t. black pepper
2 1/2 T fresh lemon juice, divided
1/4 C non-fat yogurt
1 garlic clove, minced
1 C cherry tomatoes, sliced
2 T fresh mint leaves, shredded
1 ounce Parmigiano-Reggiano cheese, grated

Slice eggplant into 1-inch-thick slices. Brush both sides evenly with one tablespoon of olive oil. Place eggplant in a single layer under the broiler. Broil on high for about 5 minutes on each side, or until eggplant is tender. Remove from broiler and let cool.

Slice baguette into thing slices. Place in a single layer on a broiler rack lined with aluminum foil, coated with cooking spray. Broil for about one minute on each side, or until toasted.

Combine eggplant, 1/4 teaspoon salt, 1 tablespoon lemon juice, yogurt, pepper, and garlic in a food processor. Pulse until coarsely chopped. Spoon a heaping tablespoon of the eggplant mixture onto each bread slice.

Combine tomatoes and mint in a bowl. Drizzle with the remaining 1 1/2 tablespoons of the lemon juice and remaining 1 tablespoon of olive oil. Sprinkle with remaining 1/4 teaspoon salt. Toss to coat evenly. Divide the tomato mixture evenly among the bread slices, then top evenly with the cheese.

Cheese Stuffed Jalapenos

Eater beware! These jalapenos are spicy, but so delicious!

4 ounces low-fat cream cheese, room temperature
1/2 C sharp cheddar cheese, grated
6 large jalapenos
Coarse salt and pepper, to taste

Preheat the oven to 450F. In a small bowl, combine the cream cheese and cheddar cheese. Season with salt and pepper. Halve and seed the jalapenos. Arrange the jalapenos on an aluminum foil lined baking sheet. Fill each jalapeno half with a tablespoon of the cheese mixture. Bake the peppers until the cheese is golden brown and slightly bubbling, about 10 minutes.

Tequila-Infused Grilled Shimp

This was a really great side dish for a summer meal!

1 pound large shrimp, peeled and deveined
1/4 C tequila
1/4 C fresh lime juice
Fresh orange juice from 1 large orange
Coarse salt and pepper, to taste

Combine all of the ingredients in a bowl. Cover and refrigerate for 20 minutes. Heat a grill or grill pan to medium-high heat. Grill shrimp until opaque throughout, about 5 minutes. Flip the shrimp once, about half way through cooking. Sprinkle fresh lime juice over the shrimp before serving.

Shoofly Pie

This pie is very rich--you only need a sliver to be satisfied!

1 3/4 C all-purpose flour
3 T cold butter, cut into small pieces
3/4 C light brown sugar
1 t. baking soda
3/4 C boiling water
3/4 C molasses
1 egg, lightly beaten
I prepared pie crust

Preheat the oven to 375F. Gently placed the prepared pie dough into a 9-inch pie plate, trimming off any excess. In a food processor, combine flour, butter and brown sugar. In a bowl, combine baking soda with the boiling water. Whisk to dissolve. Whisk in molasses and egg until well combined.

Fill the crust with the molasses mixture, then evenly sprinkle the crumb mixture over the top surface. Some of the crumb mixture will sink into the filling. Bake the pie 45 to 55 minutes, or until set in the middle. Let cool 1 hour. Serve warm, or at room temperature.

Roasted Zucchini and Squash Pasta with Ricotta

 This was a really satisfying meal--and quick to prepare! Great for a weeknight dinner.

2 T extra-virgin olive oil, plus more for brushing
1 large zucchini, thinly sliced lengthwise
1 large yellow squash, thinly sliced lengthwise
Coarse salt and ground pepper, to taste
1 pound angel hair pasta
finely grated zest of 1 lemon
1/2 cup skim ricotta

Preheat oven to 450F. Brush a baking sheet with oil. Arrange slices of zucchini and squash in a single layer, then brush the tops with oil. Season with salt and pepper. Roast under tender and lightly golden brown, about 15 minutes. Rotate the sheet halfway through to ensure even baking.

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente (about 9 minutes). Drain pasta, then return to pot. Add oil and lemon zest, tossing to combine. Top with zucchini, squash and ricotta.

Bourbon Fudge Sauce

Creates the perfect grown-up ice cream sundae topping! This sauce was so good that it turned those plain old brownie sundaes into something amazing. Also serves as a great mix-in for milkshakes!

1 C skim milk
1/2 C light corn syrup
1/2 C light brown sugar
10 ounces dark chocolate

1/4 C bourbon

Combine the milk, corn syrup, brown sugar, and chocolate in a medium nonstick saucepan.

Place the pot over low heat; cook for 3 to 4 minutes, stirring often, to form a thick, smooth sauce. Remove from the heat and add the bourbon, stirring to combine. Remove from the heat and cool for 10 to 15 minutes. Serve warm (130 degrees is ideal) over your favorite ice cream!

Indian-spiced Chicken Pitas

These pitas were delicious, perfect for a summertime dinner!

1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons garam masala , divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro , or mint
2 teaspoons lemon juice
Freshly ground pepper , to taste
4 6-inch whole-wheat pitas, warmed
1 cup mixed greens
1/4 cup thinly sliced onion

Season chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken under the broiler and cook until no longer pink in the center, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.

Meanwhile, combine cucumber, yogurt, cilantro, lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, and onion.

Ginger-Blueberry Pie with Streussel Topping

This pie was the perfect slice of summer! The fresh ginger really added some nice spice to the overall flavor.

For the pastry:

2 C whole wheat flour

1 t. salt

1/2 t. baking powder

2/3 C shortening (Crisco)

6 T. hot water

For the filling:

3 pints of blueberries

2 T lemon juice

1 T freshly grated ginger

For the crumble topping:

1/4 C whole wheat flour

1/4 C old-fashioned oats

3 T brown sugar

4 T butter

Beat the hot water into the shortening; cool slightly. Sift flour, salt and baking powder. Sift the flour mixture over the shortening and water; mix to a smooth dough. Try to do this with as little stirring as possible. Wrap in waxed paper and chill thoroughly.

Combine the blueberries, lemon juice, sugar and ginger. Chill.

Roll out the dough to fit a 9" pie dish. Spread the blueberry mix evenly over the dough. Bake at 425F for 20 minutes. Remove from the oven, and reduce the oven to 350F. While the oven adjusts, combine the ingredients for the crumble topping. Spread evenly over the top of the blueberries, then bake at 350F for 20 minutes.

Cucumber-Dill Summer Salad

This salad was simple and refreshing! The dill and lemon juice add a little extra zip to it, making it the perfect side!

1/2 C reduced-fat sour cream

2 T lemon juice

2 T fresh dill

2 medium cucumbers, halved lengthwise and thinly sliced

salt and pepper, to taste

Combine the sour cream, lemon juice, and dill. Whisk until combined thoroughly. Add salt and pepper to taste. Pour the dressing over the cucumbers. Chill, and serve.