The Only Real Currency

Carolina in My Mind

2010-07-29T07:53:00.000-07:00

This morning, I officially decided that I'm ready and excited to move to Chapel Hill. I was getting ready for work, a little groggy from a night of going away festivities with my neighbors, and James Taylor's "Carolina in my Mind" came on the radio. I found myself standing amongst a ton of boxes with tears filling my eyes. I quickly was brought back to my college graduation day when the same song came on the radio as I was packing to leave UNC. I really do get to be a Carolina student again!

Being that I am a lover of ritual, I deeply appreciated the neighborhood party that was thrown together last night. It started out with yoga in the courtyard with Katie, the yoga instructor. With our hands rested over our hearts, she asked my friends to send good thoughts my way for my new journey. I could feel a warm feeling of deepest gratitude run through my body.

After yoga, we celebrated the evening with lots of wine, beer, and delicious summer food. I made a pasta salad that matched the hot and humid weather perfectly!

Bernard Street Pasta Salad
1 pound farfalle pasta
Freshly ground black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves

Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil. Cook zucchini and squash in a small amount of olive oil for 5 minutes over medium heat.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.

Transitions and Worries

2010-07-26T14:02:00.000-07:00

Friends, I am so sorry that I've abandoned my blog recently. I've been trying to tie up lots of loose ends before I move to Chapel Hill this weekend. More packing and errands, less cooking and blogging.

I just can't believe that I will be an Orange County resident in less than a week. I will go from working in the real world to living in a student bubble in Chapel Hill. I'm so excited about it too, but I'm also terrified. I get anxious with transitions... I get this feeling in my chest that let's me know that I'm stepping into new territory. My heart says, "This is what you've been waiting and working for." My mind says, "Whoa, slow down little lady. Who do you think you are for changing your life?"

One thing really comforted me today though. It's a letter that a 22-year-old complete stranger wrote to her 40-year-old self. I found it on Cassie Boorn, a blog I check out every now and then. The writer of the letter worries a lot just like I do. I love the wisdom that she decides to pass along to her older self. Enjoy!

Dear 40 year old Cassie,

I think about you often. I wonder where you are in your life, who you are with, and what you are doing.

And as it is our nature I worry. I worry that you aren’t happy. I worry that you aren’t where I imagine you to be. And often, I worry that you are. I worry that you are lonely. I worry that you don’t take care of yourself. I worry that you settled.

I know that we tend to hold on to the past but I ask you please don’t play the “should have” “would have” games. Trust me, you did everything you thought was right. You did your best. I can assure you, because right now? I am doing the best that I can.

Please, don’t think back to the “good old times,” and reminisce of life in your 20’s. You know things now. You are sure about things now. The only thing I am sure about? Well, I am not even sure that I am sure about anything. It is scary. Your 20’s are scary. I am a little bit scared.

Now that we got all of that out of the way. Let’s talk about your 40’s. You better be traveling. I know, you probably are working really hard. You probably don’t have the time. You may even have a family. But seriously? We promised our self we would travel to Bali, and Greece. We talked about Italy and France and even fantasized about Australia. Get. Moving.

Don’t give up your passions. Don’t write me off as young and naïve. I know I am a little crazy. My ideas are big. But that is ok, so is the world. So just keep slaving away. Talk to everyone you meet. Share your ideas and your passions. Don’t let them gather dust. And for the love of God don’t become trapped in everyday routine

I hope that you are happy. I hope that you achieved your dreams. I hope that Aiden is doing well as a 24 year old man. (holy cow!) I hope that everything came around full circle and that you notice the small things in life.

I also hope the government didn’t l censor technology and take this letter away from you. (Again, I worry)

P.S. I apologize for killing your chance of having a metabolism. Yo-Yo dieting was the thing to do. And the tanning beds? Sorry about that too. And the tattoo we sport? Just roll with it…

I hope you are well.

Love Always,

The 22 year-old you.

The really great moments...

2010-07-21T11:15:00.000-07:00

One thing that I have certainly learned over the past year is that life tends to be really hard for a lot of people (especially during these tough economic times.) People can certainly be inundated with daily worries and anxiety about whether they are going to get a job, raise good kids, be able to pay the bills, etc...

Ten months ago, I would respond to my customers with a "stay positive and keep on trucking" kind of attitude. I've learned though that this response is not the best one. In fact, I've found that people just want me to listen and to lend any guidance that I can. Too much positivity can be downright condescending sometimes. Barbara Ehrenreich's new book talks a lot about this... I highly recommend reading it.

On the other hand, sometimes in life something really great and fun happens. A sweet girl is proposed to on Wake Forest's campus by her one great love or a girl who has been single for quite awhile falls for a fisherman during a women's fly fishing weekend. These are the moments that make everything else seem so trivial.

The past few days, I've been in the mountains yet again. Jumping off more waterfalls, hiking to beautiful places, and fishing a lot (with that fisherman)... AND I caught an awesome rainbow trout. These are the fun times that I look forward to amongst all of life's hassles!

Basil Pesto

2 c. packed fresh basil leaves, minced

2 large cloves garlic, sliced
1/2 c. pine nuts or walnuts
2/3 c. olive oil
3/4 c. freshly grated Parmesan cheese (optional)

Place all ingredients in blender and process until smooth. Transfer to jar and cover with film of olive oil (air is basil pesto's enemy). Seal with tight fitting lid. Use right away, refrigerate up to 3 months, or freeze. Stir oil into pesto before using.

A Sunday in the Kitchen

2010-07-12T13:20:00.000-07:00

This weekend brought a variety of activities that kept me running around town. On Friday night, I taught an interviewing workshop at Wake Correctional for 30+ inmates. Because my coworker wasn't allowed in by the correctional officer at the gate, I was left alone to teach the class. The workshop went very well though. Considering the students had nowhere else that they needed to be, they asked great questions and really paid attention.

On Saturday, I started my day with a morning run. Because I've relied so heavily on my YMCA membership over the past few months (and neglected my regular runs), it was quite a challenge to re-introduce my legs to running. Annie definitely appreciated the outing though! The rest of Saturday was taken up with seeing my best friend in a wedding dress for the first time (gasp, we really are of the marrying age!), volunteering in Cary, and babysitting until the wee hours of Sunday morning.

By the time I rolled out of bed on Sunday to go to church, I had all kinds of recipes dancing in my head for a relaxing afternoon in the kitchen. Cookies? Mexican food? Lasagna? I finally decided to try a recipe from Moosewood Cafe, one of my favorite cookbooks. Enjoy!

3 things about this recipe:

You don't have to pre-cook the noodles, nor do you have to buy the no-cook noodles. The extra sauce of the recipe cooks the noodles to perfection!
With less cheese in this lasagna, this recipe is low fat...347 calories per serving and 8.6g Fat. Not too shabby!
Buy canned whole tomatoes (all the time) instead of crushed or diced tomatoes. Tomato canning companies use the highest quality tomatoes for canned whole tomatoes and scrape the scraps into the crushed and diced tomato pile. Plus, it's so fun to crush the tomatoes by hand!

Vegetable Lasagna Bechamel
1 T. canola or other Veg. oil
2 T. unbleached white flour
2 1/2 cups 1% Milk
1/4 tsp. nutmeg
1/2 tsp. Dijon mustard
salt and ground black pepper to taste
1 tsp. olive oil
4 cloves garlic, minced
2 cups chopped leeks, white and tender green parts

1/2 tsp. dried thyme

1 cup dry white wine

1 1/2 cups peeled and diced carrots
1 zucchini, chopped

1/2 cup peeled and diced broccoli stalks

2 1/2 cups broccoli florets

3 cups canned whole tomatoes, 28-oz. can

1/3 cup chopped fresh basil

3/4 pound uncooked lasagna noodles

1/2 cup grated Parmesan cheese

1/4 cup grated low fat mozzarella

Warm oil in a small sauce pan and then stir in flour. Slowly whisk in milk, 1/2 cup at a time. Continue to cook, stirring often, until sauce thickens a bit. Bechamel will not be very thick at the end. Remove from the heat and set aside.

In a heavy non-stick skillet, on medium heat, warm the olive oil. Add garlic, leeks, and thyme and saute for 2-3 minutes. Add wine, carrots, and broccoli stalks, cover, and simmer for about 5 min. Add broccoli florets and zucchini, cover and cook for 3-4 min, until all veggies are tender but still firm. Add salt and pepper to taste, and set aside.

Pour canned tomatoes and juice into a bowl and crush tomatoes by hand. Add fresh basil and set aside.

Preheat oven to 350 degrees. Prepare an 8x12 inch baking dish with cooking spray. Assemble the lasagna. Layer half of tomato-basil mixture on the bottom of the dish, then add a single layer of noodles, half of veggies, a cup of bechamel, 1/4 cup of Parmesan and 2 T. of mozzarella cheese. Top with a second layer of noodles, the rest of the veggies, and bechamel sauce. Add a third layer of noodles, the rest of tomato-basil mixture of remaining cheeses.

Cover and cook for 50 minutes. Uncover and cook for an additional 10 minutes. Allow the lasagna to rest for 10 minutes before serving.

My First Great Love

2010-07-07T08:26:00.000-07:00

Exactly two years ago, I headed out to Saving Grace Animal Shelter in hopes of falling in love with a sweet dog. Upon arriving, the owner opened the gates and I was flooded with lots of rescue dogs of all ages and sizes. Of course, my attention was drawn to the muddy hound who greeted me with a kiss (a habit we've spent the last 2 years trying to break.)

Annie has been such a fun first dog. Being that I like to be in control of all parts of my life, my wild little beagle has certainly taught me to relax a little bit... and we've, of course, had our bumps in the road. I'll never forget how close I was to making beagle stew when Annie chewed up my roommate's beloved Blackberry. She also had a terrible habit of turning my food guru's beautiful yard on Bickett St. into a graveyard in a matter of minutes.

At the end of the day though, I love how Annie snuggles up to me. I also love how happy she is in the woods or on afternoon runs. She is a joy to my life and has transformed my lonely single gal days into adventures. For that, I am incredibly grateful!

Thinking of adopting a dog? Check out Saving Grace! As for a recipe, my days have been incredibly busy with turning in paperwork for school, finishing up my month with AmeriCorps, and trying to get moving arrangements squared away for Chapel Hill. My dinners have included simple but delicious summer vegetables that don't really require a fancy recipe. I did have a yummy egg and sundried tomato english muffin today though.

Egg and Tomato Muffin

2 eggs

1 english muffin

goat cheese

sundried tomatoes, sliced

butter/vegetable oil

Beat egg and fry it in a pan with butter or vegetable oil. Heat the english muffin with goat cheese under the broiler for about 3 minutes. Add egg and sundried tomatoes to the sandwich for a quick and filling breakfast!

Family Memories and Figs

2010-07-01T11:19:00.000-07:00

My grandmother's 87th birthday was this past weekend, and I spent my Wrightsville Beach time celebrating her wonderful life. Especially at 87, my grandmother is an amazing woman with tons of energy. I wanted to capture some of her life stories on tape so that I could continue to share them with future generations in the decades to come.

During my interview, I focused more on the personal stories and less on the family history. My grandmother has experienced a lot: a loving 50+ year marriage, motherhood, the passing of loved ones, the Great Depression, WWII, Vietnam, Integration. I loved hearing about how all of these life events affected her personally.

As I interviewed my grandmother, I began to realize just how large of an impact one's 20's have on an individual... even many decades later. I asked her, what was the most exciting time in her life? She said that she loved it when she and my grandfather were dating, and he would fly his plane over her house (he was in the military.) In regards to my grandfather, she described him as "a man of principle who [she] admired greatly." As for the secret to a happy marriage? Patience, and a willingness to do the things that your spouse likes to do. "Mac loved to fish and hunt. I had never done any of those things before, but I hunted and fished and ran and jumped over fences because that's what he liked to do."

I so enjoyed listening to my grandmother's memories. We can all learn from our elders' experiences, and I encourage you to take some time to document stories from your grandparents. For instance, my grandmother said that she barely felt the weight of the Depression, because her family had an extensive garden...they never were short on food. If only we all continued to grow our own food; we could have certainly save a lot of money during these tough economic times.

For the following recipe, I used home grown figs from my friend Jordan's garden!

Fig and Prosciutto Pizza
Cornmeal (for sprinkling)
1 lb. package purchased pizza dough
2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices (Jordan's figs, if you're lucky enough!)
2 Tbsp. fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 Tbsp. extra-virgin olive oil
8 cups arugula

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.

Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Mailbox at the Stairs

2010-06-28T07:26:00.000-07:00

I spent this past weekend with my toes in the sand. Beautiful days, cool ocean water, and entertaining family... it was a perfect weekend. I also finished my book which has traveled with me to both ends of the state in the last week.

One of the fun things that I did while at the beach was visit the Mailbox at the Stairs. This is a spot in Wrightsville Beach where both locals and visitors come to write in a journal. Some passages are anonymous and some have names and dates. After a little walk down the beach, I finally checked it out for myself.

Sitting on the steps alone at the end of my weekend beach vacation with the Atlantic Ocean laid out in front of me, I became engrossed by the messages left by complete strangers. It's interesting, because all the passages seemed unusually alike. Some talked about their visit to Wrightsville Beach. Some wrote favorite quotes or bible verses.

Most passages talked about love... new love, anniversaries, friendship, family, heartbreak, and even fear of not finding love.

It didn't surprise me that many used this beautiful, peaceful spot to reflect on loved ones who have passed away...

It's just amazing to me that we all believe ourselves to be so unique and different from one another... all coming from different life experiences and points of view. The overriding theme, though, of what makes, breaks, or affects us is all the same. I thoroughly enjoyed my adventure to Mailbox at the Stairs. I won't tell you where it is... searching for it is part of the fun. Definitely stop by this beautiful spot next time you're in Wrightsville!

Lemon Tea Bread

(I made this for my coworkers a few months ago but never posted it. It was a hit!)

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

The Work of AmeriCorps

2010-06-25T12:59:00.000-07:00

Never doubt that a small group of thoughtful, committed citizens can change the world;

indeed, it's the only thing that ever does.

- Margaret Mead

Last night, I made blueberry muffins for my fellow AmeriCorps volunteers. They certainly deserve the recognition considering they've helped over 200 Wake and Johnston County residents find work in less than a year. I'm incredibly proud to be part of such a great cause!

To Die For Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Hello Summer!

2010-06-24T07:57:00.000-07:00

Summer officially arrived this week... boy, could I feel it! Hot, humid weather made every moment spent outside a brutal one. It made me miss the pleasant mountain temperatures and cool evening breezes. I guess I shouldn't be complaining about sunshine and blue skies though, right?

Although I printed out my review material this morning for medical school, I'm trying not to think too much about August 16th. Instead, I'm focusing on good company, wonderful books, and fun adventures. This past weekend, life led me to the base of Twin Falls in Pisgah National Forest with Comfort Me with Apples (Ruth Reichl) in my backpack. Reading about the life of a food critic with the sound of water in the background...ah, so content.

This coming weekend, I'm heading to the opposite yet equally beautiful end of NC to enjoy some ocean swimming and beach walking. Stay tuned!

Skillet Greens
(Bon Appetit, April 2008)
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch kale thick stems removed, greens cut into 1-inch strips (about 10 cups packed)
1 14 1/2-ounce can diced tomatoes, drained

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.

More Mountains

2010-06-19T15:12:00.000-07:00

This weekend, I am in the mountains once again. Enjoying the cool air, catching up with my favorite food guru, and spending time with this one boy... and, as always, I've been around delicious food.

After a trail run on the Blue Ridge Parkway, my cousin took me to Over Easy in Asheville for brunch. Friends, you have to go. It's a tiny one-room diner with bright walls and friendly service. The food is to die for. Seriously, get the Huevos Rancheros and you will taste heaven. The coffee cups are the coolest part of the restaurant though. Big, warm mugs that are made by a local potter. I decided to buy mine, so that I will think of the mountains and my lovely food guru every time I take a sip of coffee in the real world.

Yesterday evening, I went on the best date: jumping off waterfalls in Dupont State Forest, picnicking in front of a beautiful mountain view, and picking wild blueberries!

I had never been berry picking before. To be honest, I have always been worried that I'd pick something poisonous and find myself in the ER. Not last night though... last night ended with a giant pale of blueberries, a tired Annie dog, and wonderful memories made.

Because I haven't done a lot of my own cooking this weekend, I shall revert back to a granola recipe that I made about 2 weeks ago. I was trying to copy the expensive stuff that I always find myself splurging on at Whole Foods. I dare say that I did a pretty darn good job! Enjoy!

Delicious Granola
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup or honey, at room temperature
1/4 teaspoon fine salt
1 cup dried fruit
1/2 cup white chocolate chips

Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool completely; the mixture will crisp as it cools. Add the berries, chocolate, and reserved nuts and toss.

(This mix will store well in an air tight container for a month.)

Engagement Party Festivities

2010-06-14T12:33:00.000-07:00

Hello loves! I hope that you stayed cool during this scorcher of a weekend. My weekend was a busy one: spending my time in 2 different worlds of planning a fancy engagement party and teaching/volunteering in the prison.

On Saturday, I joined forces with 5 other lovely ladies to throw the first engagement party of many for my favorite couple, John and Rachel. It turned out to be a beautiful evening and the event fell together perfectly.

As part of the decorations, I threw together this cheap, easy, and, might I say, clever flower arrangement. I used old wine bottles (which aren't hard to collect), string, and flowers that were cut out of a friend's yard. Jordan and I were also in charge of the cupcakes. Don't you like the flags? They were printed by Adrian and assembled by yours truly.

Sprinkles' Strawberry Cupcakes
(Makes 1 dozen)
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk, room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles' Strawberry Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp. pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

A Thrown-Together Summah Dinnah

2010-06-10T10:24:00.000-07:00

In most aspects of my life, I'm a planner. I plan what I'm going to eat for the week on Sunday. I rely on shopping lists, to-do lists, pre-set goals, and timelines. My personal planner is my life force, and I even write down when I'm going to work out each day.

With that being said, I'm always so proud of myself when I throw together a dinner without a lot of planning in advance. I'm even happier when it comes out super tasty. This happened on Tuesday night. With leftover zucchini from my zucchini cupcakes, I decided to throw together some Zucchini Latkes for dinner with a side of tomatoes and basil. Oh my, it hit the spot. Try this recipe...

Zucchini Latkes
3 lbs. zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1 tsp. fresh parsley, chopped
About 1 cup vegetable oil for frying

Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.

Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. The latkes will not stick together well with a lot of liquid. Squeezing the water out of the zucchini is the key to the recipe.

Transfer zucchini to a large bowl and stir in bread crumbs, eggs, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Preheat oven to 200°F. Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2-3 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.

...Why not pair this recipe with my new favorite beer, Bison Honey Basil Beer.

(I always splurge on beer...bud light do not exist in my refridgerator.)

Summer Soup Sunday

2010-06-06T15:59:00.000-07:00

This weekend was a fun one. On Friday night, I went to Wine and Design with my mom. It's the coolest place, and I urge you to go right away. Basically, you learn how to paint a specific piece of art with step-by-step instructions from a local artist...and you bring your own wine and appetizers to enjoy during the night. I am not the least bit artistically inclined, and I was pleased with the results.

After lots of painting, mom and I headed to Lilly's for pizza. I enjoyed the best beer while sitting with my mom and a great couple from Chapel Hill (who had 2 seats to spare)...Honey and Basil! It was the perfect taste of Summer.

Mom and I didn't eat a lot of our pizza (I think that we overdid it with the cheese and crackers), and about 3/4 of a delicious vege and sausage pizza came home. Unfortunately, Annie decided to enjoy the remainder of the pizza as a late night snack while I was visiting neighbors and my mom was asleep. Like the kids I babysit, Annie doesn't like the crust. All that remained were pieces of pizza crust on the kitchen floor.

On Saturday, my little brother swam at the statewide Special Olympics swim meet. It was so neat to see the pride that crossed the athletes' faces as they finish their events, and I was inspired as I saw a girl be lifted from her wheelchair to swim like an angel across the pool. I'm not sure that Drew understood that the events were races. He just floated along, gracefully enjoying every lap. During the backstroke, he stopped to give me a big wave. Later, he told us that Jesus helped him win...so funny.

I hope that your weekend was filled with good company and fun memories as well. I've arrived at Sunday so tired... nothing on the agenda but napping, grocery shopping, and bonding with Annie dog. I also made this Summer soup...

Chilled Beet and Buttermilk Soup

4 cups chopped cooked beets

1 cup unsweetened apple juice
2 cups buttermilk
1 T. minced fresh dill
1/4 cup minced scallions

salt to taste

finely chopped cucumbers

In a food processor, combine the beets, apple juice, and buttermilk and puree until smooth. Transfer to a bowl or storage container and stir in the dill and scallions. Refrigerate for at last 2 hours.

Add salt to taste and serve topped with finely chopped cucumber.

Dessert for the Neighbors

2010-06-03T11:16:00.000-07:00

If you are very lucky, you will live in a neighborhood with neighbors as great as mine once in your lifetime. I love my neighbors; they are an eclectic group of woman (and one goofy, skinny computer guy) who love to be outside and all have dogs.

There is Bentley the Rescue's owner, a kindred UNC die-hard basketball fan who doesn't mind sharing her flat screened TV (and suffering with me during this year's season) on game nights. There is Milly the Boston Terrier's owner, a 50 something year old nurse who randomly left a bag of apples on my porch, because she noticed how much I liked fresh fruits and vegetables. There is Bo's owner, the most put-together gal with the best southern accent who always has the best commentary for her dog's personality and actions. Finally, there is Dolly's owner, a free-spirited yoga instructor who will put on her tall rain boots after a rain and splash around in the very deep rain puddles that form in our backyard with the neighborhood dogs.

Whether it's a quick wave before work or chatting over a beer in the evening, my neighbors play an important roll in forming my happy days in Raleigh. I wanted to thank them for being such great neighbors, so I delivered a cupcake dessert to them yesterday evening!

Chocolate Chip Zucchini Cupcakes
1 1/2 cups all-purpose flour
2 Tbsp. unsweetened Dutch-process cocoa powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 tsp. pure vanilla extract
1/2 lb. zucchini, coarsely grated (1 cup)
1 (6-oz.) package semisweet chocolate chips
Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners

Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes.
Cool in pan 5 minutes, then turn out to cool completely.

...I added cream cheese frosting, because it's always a hit!

Cream Cheese Frosting
1 (8-oz) package cream cheese
softened 1/4 cup butter
softened 1 cup sifted confectioners' sugar
1/2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Memorial Day Celebration

2010-05-31T08:02:00.000-07:00

Happy Memorial Day! I decided to escape the hot city for the weekend and enjoy some Western NC fun. Flyfishing on the Davidson River, shopping at the local farmer's market, and catching up with great friends at the lake (who are always up for a board game or 2)...

I feel like this weekend has also been filled with flowers, from the flowers sold by the southern lady in downtown Shelby to the beautiful wild flower bouquet given to me by a sweet friend in the mountains. I can't help but smile when I'm around flowers. My ideal Memorial Day would be spent with you, around these flowers...

and sipping on this delicous, fresh drink...

Enjoy, my friends!

Memorial Day Blackberry Cocktail

1 (0.75 oz.) package fresh mint sprigs

12 (1/4 inch-thick) cucumber slices

2 (6-oz.) packages fresh blackberries

3/4 cup fresh lime juice (about 3 limes)
8-12 tsp. turbinado sugar
1 cup plus 2 Tbsp. gin
1 cup cold club soda
Crushed ice

Place first 5 ingredients in a large pitcher. Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors. Stir in gin and club soda. Serve over ice. Garnish if desired

Post #98

2010-05-27T10:49:00.000-07:00

I'm almost to post #100! I never thought that I would blog for this long. As a gal who enjoys trying new things and then abandoning them as soon as I'm tired of them, I am very impressed by my blog-endurance! I shall use this post to talk about what I've learned throughout the course of these (almost) 100 posts. Make some Hibiscus-Lime Tea (see below) and enjoy.

Lessons of AmeriCorps, Cooking, and Life at 25...

Mini-meatloaves are a terrible idea. Why I chose to post that recipe is beyond me. They were not even slightly tasty.
AmeriCorps is always harder than I ever imagined (and I've endured 3 MCATs, 2 marathons, raising a crazy rescue dog, and a 30-day Outward Bound trip.)
You can estimate measurements for a lot of things in life (salt/pepper, personal timelines/goals), but you should never estimate measurements for baking soda or baking powder.
No matter how nice you are to people and how much you pour your heart into your job, there are still going to be individuals who just don't like you (and want to throw a chair at you.)
A cold house in January will save you money on utilities, but it will not make dough rise.
Just because you have rules and values that you live by, it doesn't mean that an alternative path is wrong...always try to see value in other people's choices too.
A Saturday night out (2-3 drinks=$12.00, a cab ride home=$14.00) is no longer feasible every weekend on the AmeriCorps budget.
Life can be lived (and I dare say, improved) without cable television.
The Barefoot Contessa is a goddess and my Cuisinart Food Processor will always be queen of my kitchen.
The single life of my 20's is empowering and so fun, but there is nothing more exciting than having a crush.
Most people really are good. We all want good things for our family and we are aiming for happiness and internal peace. Even when people snap and say mean things during their stressful unemployed times, they are still good people.
People who commit crimes aren't necessarily scary... and they can actually be pretty inspiring.
Nothing goes better with winter than soup and baked goods.
Finding a friend to meet at early morning fitness classes is the key to making yourself wake up before 6am.
Goals are best achieved through a good solid plan, a strong support system, and a lot of elbow grease.
No matter how much energy and heartache went into my medical school application process, I woke up the morning after getting into school thinking about where to live and what to do next... there is always something new to be done.
The following activities can cure a stressful day: Running in the woods, listening to Keb Mo, doing Yoga, reading Elizabeth Gilbert, or snuggling with a dog (preferably Annie dog.)
Cooking healthy on less than minimum wage is possible, but it's really, really hard. My heart goes out to people who make minimum wage and have little mouths to feed.
The homeless population is the most interesting group of people to be around. If you haven't volunteered in a facility that serves the homeless, you are missing out.
AmeriCorps will end in August, my cooking will probably dwindle with school, and my blog will soon become a hobby of the past (in August too), but I will always view this year as a great journey... and I'm glad you've come along with me, my friends!

Hibiscus-Lime Tea
3/4 cup dried hibiscus flowers

honey, to taste

Grated zest and juice of 1 lime, plus lime slices for garnish

Bring 4 cups of water to a boil in a medium saucepan. Add hibiscus flowers, honey and lime zest and steep for 10 minutes (I added the flowers and zest in a tea bag to skip the straining step.)

Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups of cold water and 2 cups ice. Serve over ice.

A spirit, soul, and legacy...

2010-05-25T12:35:00.000-07:00

(Taken 2 days before Eve was shot)

Yesterday, a painful part of UNC-Chapel Hill's recent history came to a close. Demario Atwater was sentenced to life in prison for the murder of Eve Carson. He was spared a charge of the death penalty, because Eve's parents (and Eve) didn't believe in it. I hope that my parents would have done the same thing.

Since Eve's death in Spring 2008, coworkers, family, and others have asked me if I knew Eve Carson. I didn't know her, but I was still affected by her brilliant character and sunny disposition. The judge on Monday illustrated her life perfectly when he told Atwater, "You can take a life, but you can't take a spirit and you can't take a soul. Her soul and her spirit will live through her family and friends and the countless others she touched."

My only vivid memory of Carson was when she spoke at a Virginia Tech memorial service days after she was elected student body president. I remember that she encouraged us, as students, to "find your counterpart at Virginia Tech and reach out to them...send them an email." Her eloquence in front of a large group of her peers amazed me.

Eve's natural sense of leadership and love of humanity would have been a driving positive force for our community. Even though I didn't know her, I am still sad and angry about her death. I'll continue to keep her parents and friends in my thoughts.

Avocado Pie

(The picture doesn't do it justice)

For the Crust...if you choose to make one:
5 T. unsalted butter, melted

1 1/2 cups graham cracker crumbs

1 T. granulated sugar

Pinch of salt

For the filling:

2 medium hass avocados

1 8-ounce package cream cheese, at room temperature

1 14-ounce can sweetened condensed milk

2 1/2 T. fresh lime juice

1 1/2 T. fresh lemon juice

Pinch of salt

Whipped cream, for garnish

Make the crust:

Preaheat the oven to 350 degrees. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Make the filling:

Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.

Remove the springform ring and slice the pie. Garnish with whipped cream, if desired.

Mud Puddles and Watermelon

2010-05-23T14:30:00.000-07:00

Muddy sneakers, muddy paws, a happy dog, and a perfect Sunday...

This morning, I woke up to heavy, big raindrops and regretted the gray sky and the dreary weather. Channeling my positive mood from yesterday's yoga class, I decided that I wasn't going to let the weather dictate my plans for the day. Besides, Annie's big brown doe eyes were begging for some outdoor fun.

I laced up my sneakers, filled the water bottle, and headed for Umstead Park. With big puddles added to the trail running adventure, Annie and I enjoyed every hill and curve. By the end of the jaunt, the sun began to shine and we found ourselves leaping into every possible puddle to cool off from the humid May air. It was a perfect way to spend the day with my best gal friend!

Watermelon-Cucumber Salad

1/2 thinly sliced red onion

1 cucumber, sliced

4 cups water melon, diced

cashews, chopped

1/4 cup olive oil

Juice of 1/2 lemon

crumbled goat cheese

Salt, to taste

Soak onion slices in cold water. Pat dry watermelon and cucumber; toss together. Drain the onion, squeeze dry and add to the salad along with cashews. Add olive oil, juice of lemon; season with salt and toss. Top with crumbled goat cheese.

(A handful of mint was also suggested for the recipe, but I didn't have any in the kitchen.)

What to make for lunch?

2010-05-20T10:52:00.000-07:00

The only time to eat diet food is while you're waiting for the steak to cook.
-Julia Child

Upon getting back from the mountains, I was at a loss of what to take for lunch this week. Should I go to the grocery store and buy more food, or do I throw something together with the few random food items in the kitchen? Luckily, I had eggs... always have eggs in your fridge.

Egg Salad
8 large eggs
1/2 cup mayonnaise
2 T. Dijon mustard
1/4 cup red onion, chopped
1 1/2 T. fresh taragon, finely chopped
1/4 t. kosher salt
1/4 t. freshly ground black pepper

Place the eggs in a medium saucepan with water to cover. Bring to a boil over high heat. Once the water is at a rolling boil, put the lid on the pot and turn the flame off. Let the eggs sit in the pot with the water for 15 minutes. Drain the eggs from the hot water and plunge them into a large bowl of ice water for a minute or so. Take them out as soon as they're cool. Peel the eggs and finely chop.

In a medium sized bowl, mix together the mayonnaise, mustard, onion, tarragon, salt and pepper. Add the eggs and mix together. Serve with bread.

Beautiful Western NC

2010-05-17T12:38:00.000-07:00

Everybody needs to get away from their day-to-day routine every now and then. This past weekend, I escaped to Asheville for the weekend to spend time with some of my favorite people. The entire weekend was a refreshing mix of delicious food, beautiful scenery, and many warm memories. Although I was sad to leave the mountains this morning, I arrived back in the Triangle refreshed and rejuvinated. ...The weekend had me thinking, when can I go back to the mountains again?

On Saturday, my food guru invited friends over to enjoy the lovely spring evening and drink margaritas. We used this unusual but delicious recipe!

Beer Margaritas
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

AmeriCorps Week

2010-05-13T12:36:00.000-07:00

It's AmeriCorps Week, and I have been busy volunteering at a few different and new locations.

On Monday, I volunteered with the Cary YMCA at the Step Into Africa Exhibit. This exhibit is free to the public and open until Sunday. I highly recommend checking it out if you are in the Triangle and have a free hour or so.

Yesterday, I spent a few hours at the Cameron Village Library recruiting people to volunteer with AmeriCorps. I got to meet a few other AmeriCorps volunteers from the area. One girl works with the Wrenn House, a facility for homeless youth. I really enjoyed getting to hear the challenges and rewards that came with other volunteers' AmeriCorps experiences.

This morning, I joined other Access JobLink AmeriCorps members at the With Love from Jesus warehouse. With Love from Jesus is a non-profit organization that gives away a wide variety of resources to the public: food, furniture, over-the-counter medicine, toiletries, makeup, clothing, etc...

Although the full-time volunteers are a little too religious for my taste, I really admire their goodwill, generosity, and compassion. It was a great day of volunteering, and I now appreciate the hard work that grocery store clerks do...I also remain proud of the shelves that I stocked!

Molasses Sugar Cookies

1/2 cup applesauce

1 1/4 cups sugar, divided

6 T. butter, softened

1/4 cup dark molasses

1 large egg

1 cup all-purpose flour

1 cup whole wheat pastry flour (or 1 3/4 cup all purpose and 1/4 cup whole wheat flour)

2 t. baking soda

1 t. ground cinnamon

1/2 t. salt

1/2 t. ground ginger

1/2 t. ground cloves

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.

Combine applesauce, 1 cup sugar, and butter; beat at medium speed with an electric mixer until well blended (about 3 minutes). Add molasses and egg; beat well.

Combine flours and remaining 5 ingredients, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.

With moist hands, shape dough into 32 (1-inch) balls. Roll balls in remaining 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375 degrees for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Salad Sunday

2010-05-09T17:42:00.000-07:00

One of my favorite movies is My Big Fat Greek Wedding, and I think I like it because it reminds me of my family. No, we aren't Greek and our cultural traditions derive more from the South than any specific country, but we are so much like that family in the movie. This weekend, my cousin graduated from UNC. In honor of her, most of the Bridger family was in the triangle area.

Saturday was made up of lots of wine, food, and layers of talking (with not a lot of actual listening.) One of my favorite moments was when my mom cried during/throughout mass at the student Catholic center...I think the sentimental homily and the graduates in their gowns got to her. I also laughed as my brother remained annoyed at my house that I didn't have a working DVD player or cable television.

At the end of the day, my extended family ended up at a very long table at the Angus Barn. My dad and I played a game where we called "Bingo" every time one of the Bridger women mentioned how large the portions were at the steak house. My cousin laughed as her dad continued to order more food and wine for the family as my aunt was sweating over the dinner bill. As the evening came to an end, we sang loudly to my mom for her birthday, and the Carolina alumni threw in the Fight Song for my cousin.

Even though my family has many crazy elements, I love that they all will travel to celebrate memorable moments. I love my family, and I'm glad I got to spend time with them this weekend. I am, however, going to sleep before 9:00 to recover.

(Leftover Angus Barn) Steak and Bread Salad*
8 (1/2-inch-thick) Italian bread slices
2 medium-size sweet onions, cut into 1/4-inch rounds
6 tablespoons light balsamic vinaigrette, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 (3/4-inch-thick) BEEF Top Loin Steaks (about 1 1/2 lb.)
6 medium-size plum tomatoes, chopped (about 3 1/2 cups)
1/3 cup chopped fresh basil
1/4 cup freshly shaved Parmesan cheese
Garnishes: fresh basil leaves, freshly cracked pepper

Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Brush one side of bread and onion with 2 Tbsp. vinaigrette. Sprinkle onion with 1/4 tsp. salt and 1/4 tsp. pepper.

Grill steaks and onion at the same time. Grill steaks on a charcoal grill, without grill lid, 10 to 12 minutes, or on a gas grill, covered with grill lid, 7 to 10 minutes. Grill onion, on one side only, on a charcoal grill, without grill lid, 8 minutes or until tender and grill marks appear, or on a gas grill, covered with grill lid, 6 minutes or until tender and grill marks appear.

Remove steaks and onion from grill. Sprinkle steaks with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steaks stand 5 minutes.

Meanwhile, grill bread on a charcoal grill, without grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear, or on a gas grill, covered with grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear.

Carve steaks into thin strips. Cut strips into bite-size pieces. Coarsely chop onion. Cut bread into 1-inch cubes.

Toss steak pieces, onion, bread, tomatoes, and basil with remaining 4 Tbsp. vinaigrette. Season with salt and pepper to taste. Sprinkle with cheese. Let stand 5 minutes before serving. Garnish, if desired.

**I made this recipe under the broiler and used leftover steak. It was delicious**

Frittatas!

2010-05-07T11:55:00.000-07:00

Frittata's are a great option when you have vegetables that need to be used, and you are at the end of your pay period. Eggs are cheap and nutritious, so never cross them out as a dinner option. I had a ton of eggs in my fridge (I have a very generous landlord with chickens), so I decided to whip up a frittata for dinner last night.

Feta and Zucchini Frittata
6-8 eggs
1/2 cup feta
1/4 cup parmesan cheese, shredded
1 zucchini, thinly sliced
1/4 cup water
olive oil
Parsley, to garnish

Pre-heat oven to 375 degrees. In a bowl, mix eggs, feta, parmesan, and water. Saute zucchini in olive oil over medium-high heat until softened. Reduce heat to medium and add eggs mixture to the saucepan. Cook over medium heat until about half of the frittata is solid. Place pan in the oven to cook until slightly firm, about 10 minutes. Change the oven to the broiler, and brown the frittata (about 2 minutes). Enjoy!

Bev and Homemade Pop Tarts

2010-05-06T13:33:00.000-07:00

Met Governor Bev Perdue today to kick off AmeriCorps Week...

...Warren and I finally found 1 Edenton Street...we probably should have figured out that it was the Capitol without someone telling us...

...Bev signed a volunteer proclamation...

...and I had a sweet hair swish as I spoke about AmeriCorps and the Cary ESC.

Homemade Pop Tarts

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Salad Sunday

2010-05-02T18:22:00.000-07:00

Strawberries are so, so sweet this season. Get a pile of strawberries from your local farmers market and make this salad!

Strawberry-Goat Cheese Salad

Strawberries
1 onion, sliced
lettuce
goat cheese

Vinaigrette

2 tablespoons sherry vinegar
1/4 teaspoon lemon juice
1 1/2 teaspoons sugar
Salt and pepper
1/4 cup canola oil

Preheat oven to 350°F. Toss onion with canola oil and a pinch of salt and pepper and place on a rimmed baking sheet. Roast until onion is soft and lightly browned, 15 to 20 minutes. Set aside to cool.

Toss lettuce, strawberries, onions and goat cheese in a large serving bowl.

For the vinaigrette, whisk together vinegar, lemon juice, sugar, salt and pepper. Drizzle in the oil while continuing to whisk, until vinaigrette slightly thickens. Taste and adjust seasoning. Drizzle dressing over salad, add red onion and toss to combine. Serve immediately

Fishing, Take 2

2010-05-01T19:20:00.000-07:00

I came back to western North Carolina this weekend to continue my very new hobby of fly fishing. For my dad's birthday, we headed to Cherokee, NC to check out Raven Fork for the day. Although I am fond of the Davidson River, we chose to discover a new river this time... and I needed to practice my roll casting.

The weather could not have been more perfect...cool and overcast with a few hours of sunshine. I was a bit flustered starting out. I hooked a few trees and got some frustrating knots in my line. My dad was a patient teacher though, and he gave me excellent advice. I eventually found my rhythm and even greatly improved my roll cast.

By the end of the day, Dad caught a few beautiful fish. I am definitely still learning, but I managed to reel in a little fishy. Above all, I really enjoyed the time spent with my dad. Also, I was happy to break in my new (and very own) waders!

Upon getting home, we were hungry and ready for a beer. My dad grilled some steaks (a treat for me since they are never in my budget). With a Sweetwater Blue in hand, I fixed salad, potatoes, and delicious mushrooms.

Mom's Mushrooms

1/2 cup white wine

1/4 cup Worcestershire

3 T. butter

1 T. garlic powder

1 package mushrooms

Sauté mushroom with first 4 ingredients over low heat until mushrooms are tender.

Vibrant Spring Vegetables

2010-04-29T11:56:00.000-07:00

All kinds of fresh and delicious fruits and vegetables start popping up at the farmer's market during this time of year, and it just makes me want to cook even more. Being that I'm a big fan and supporter of papaspuds.com, I was pleased to find a pile of fresh green beans on my doorstep this past week. Leaning on simple inspiration from my Southern Living Cookbook, I cooked up these green beans as a delicious side item.

Garlic-Tarragon Green Beans
2 quarts water
2 tablespoons salt
2 pounds thin fresh green beans
2 garlic cloves, minced
1/2 teaspoon dried tarragon leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Bring 2 quarts water and 2 tablespoons salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Sauté garlic and tarragon in hot oil in Dutch oven over medium heat 2 to 3 minutes or until garlic is tender. (Do not brown garlic.) Add beans, salt, and pepper, and cook, stirring constantly, 2 minutes or until thoroughly heated.

Salad Sunday

2010-04-25T15:40:00.000-07:00

Yesterday was all about beer...and lots of it. With the World Beer Festival in Raleigh, I spent the afternoon tasting a wide variety of beer on Moore's Square. It was an incredibly fun and entertaining afternoon, and it was definitely worth the pricey $40 ticket. From crazy costumes to the pretzel necklaces, I'm glad that I get to mark Beerfest off of my medical school bucket list.

Today, my body is craving something a little healthier. So here I am on Salad Sunday making a simple and delicious meal. Enjoy, and happy Sunday!

Chickpea Salad with Roasted Peppers

(4 servings)

1 20-oz. can chickpeas, drained and rinsed

1 12-oz. jar roasted red peppers, drained and cut in strips
Juice of 1/2 lemon
1 T. olive oil
Freshly ground pepper to taste
Lettuce

Combine the chickpeas, red peppers, lemon juice, and olive oil in a mixing bowl and toss together. Season with pepper and toss again.

Line individual plates or shallow bowls with a few lettuce leaves and divide the salad among them.

Constructing a World of Positivity

2010-04-22T11:20:00.000-07:00

It ain't who you know or what you know; it's how you treat people.
- One of my customers

Life is truly about taking one day at a time and enjoying the most out of each day, and giving some of that great energy you possess to others.
- A new friend of mine

...Surround yourself with positive people, and you can't help but have a good day!

Birthday Carrot Cupcakes
Carrot Cupcakes:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1 cup granulated white sugar
1 cup safflower or canola oil
2 cups finely grated raw carrots
1 cup grated apple
1/2 cup pecans or walnuts, coarsely chopped
1 cup raisins or currants

Cream Cheese Frosting:
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

Carrot Cupcakes:
Preheat oven to 350 degrees and place rack in center of oven. Place paper liners in 20 muffin cups.

In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from the oven and let cool completely on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting:
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Remembering John...

2010-04-21T06:17:00.000-07:00

None of us knows where our life paths will take us, and we don't like to think about them ending abruptly. We all pass away though; of course, it's inevitable. The lasting impressions and legacies are what outlive us.

Eight years ago, today, my cousin passed away in a car accident. John Williamson was larger than life, and he cared about his friends and family immensely. I know that he would be proud of the people he left behind...

John would be proud of his twin brother, Ben, who just finished firefighter school and will be spending his life saving people from car accidents and burning structures. John would be proud of his sister, Bridger, who always sees the best in people (just as he did) and is working everyday in a job where she is caring for others. Lastly, John would be proud of his parents who have set up a memorial fund that has donated thousands of dollars to Robeson County's SPCA.

Today, for me, is about remembering the fun Wrightsville Beach memories I had with John. Make today, for you, a day of reaching out to your friends... that's what John did everyday in his short life.

Tuesday Nighters Book Club Peanut Butter Cookies
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 1/4 cups packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup creamy or crunchy peanut butter

Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.

With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.

Form dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.

Salad Sunday

2010-04-18T18:33:00.000-07:00

Happy Sunday, friends! Weekends are meant for rejuvenation...and getting away from work. I had to work a little yesterday morning, but it was well worth it. I spent the morning handing out donated professional clothing to individuals who needed them. With the Capital Area Workforce Development Career Fair this week, I hope these individuals feel confident in their new clothing and end up with a wonderful job!

Fried Green Tomato Salad with Rose Vinaigrette
1/2 cup cornmeal
1 tsp. dried mint
1 tsp. ground cumin
1/2 tsp. salt
1/2 cup buttermilk
3 large green tomatoes, cut into 1/4-inch thick slices
vegetable oil
2 heads of lettuce
Rose Vinaigrette
Garnish: gourmet edible petite rose petals (maybe for a special occasion)

Whisk together first 5 ingredients in a bowl until smooth, dip tomato slices evenly in batter.

Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden.

Arrange lettuce evenly on plates; top each with 2 tomato slices. Drizzle with Rose Vinaigrette. Garnish, if desired

Rose Vinaigrette
3 large shallots
1/4 tsp. salt
1 T. honey
1/3 cup red wine vinegar
2 tsp. rose water
1/3 cup vegetable oil

Stir together first 4 ingredients and rose water; whisk in oil.
(6 servings)

Planet Earth Celebration

2010-04-17T15:55:00.000-07:00

Spring weather brings a plethora of free festivals to Raleigh, and I adventured through the Planet Earth Celebration today. With a sea of humanity enjoying the beautiful day and tons of green-friendly businesses set up for advertising, there was certainly not a shortage of fun things to gaze through.

The celebration today had me wishing that I was a kid again. I could have stood all day, watching children from all walks of life, jumping up and down and playing hand instruments. Their energy seemed boundless, and they all seemed so carefree… completely naïve to all the craziness of the world. If only I could live that way for a little while.

Last night, I made this carrots recipe. It was so, so simple and basic… but you would be amazed by all the flavors. Enjoy, my friends!

Carrots with Horseradish Glaze
1 (1-lb.) package baby carrots
1 ¼ tsp. salt, divided
3 T. butter
1/3 cup honey
2 T. prepared horseradish

Cook carrots and 1 tsp. salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain.

Melt butter in the saucepan over medium-high heat; stir in honey, horseradish, and remaining salt. Add carrots, and cook, stirring gently, 5 minutes.

Laughter for Meditation

2010-04-14T15:19:00.000-07:00

This weekend, my cousin told me about a kind of yoga/meditation that essentially involves just laughing infectiously to ease stress. My coworker and I have used that many times over the past few months. While working for AmeriCorps – Access JobLink, I’ve discovered there are times when you just have to find something to laugh about.

One such moment happened yesterday at a community outreach center for the homeless. A guy was working on the computer and drinking a juice box that was provided by a different ministry within the center. The director of the center came out of her office and asked him not to eat or drink at the computer…normal, right? Here’s the funny part.

Less than 5 minutes later, another guy (who is in and out of the center, depending on if he’s in jail) pulls up to a computer, sets his stuff down, moves the laptop back about 3 inches, opens up his bag, brings out a half gallon of milk and cereal, and fixes himself a giant bowl of sugary cereal. My coworker turns to me with a look of amazement as he walks over to the guy (dreading the conversation) to ask him to not eat at the computer.

Gosh, I know that a year from now, I will still crack up as I think about that guy fixing himself a meal in the computer center.

GORP with Honey-Oatmeal Clusters
Cooking spray
1 cup rolled oats
2 T. vegetable oil
¼ cup wheat germ
1 T. honey
3 cups mixed dried fruit
1 T. ground cinnamon
2 cups mixed nuts
½ cup sunflower seeds
½ cup raisins
½ cup shredded coconut
1 cup peanut butter M&M’s

Preheat the oven to 300 degrees. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, vegetable oil, wheat germ, and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.

Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M’s. Store in an airtight container.

Salad Sunday

2010-04-11T17:52:00.000-07:00

This weekend, I spent the weekend at beautiful Pisgah National Forest. Reuniting with my favorite food guru, we spent the weekend learning about fly fishing. With spring blooming around us, we hit the river this morning for our first attempt (and a successful one) at fishing. My cousin caught a big fish and had many close calls. I caught a little fish...it was not a "River Runs Through It" moment, but I was so proud!

Upon meeting the volunteers and staff of the NC Wildlife Resources Commission, I was impressed by their immense kindness, generosity, and love of nature. If there is one thing that I can rest happy about, it is that our tax dollars going to National Forests are funds well allocated!

Strawberry Spinach Salad with Sweet & Sour Vinaigrette
Dressing:
1/4 cup sugar
1/4 cup vegetable oil
2 T. apple cider vinegar
1 green onion, finely chopped
1/8 tsp. Worcestershire sauce

Salad:
1/2 pint strawberries, sliced
8 oz. fresh mushrooms, sliced
1/2 small red onion, sliced
1 10-oz. package spinach leaves

Whisk all of the dressing ingredients together.
Combine all of the salad ingredients in a salad bowl and toss with vinaigrette.

Waffles!

2010-04-08T07:15:00.000-07:00

One of my favorite childhood memories is cooking waffles with my dad on Saturday mornings. My mom had to work, so it was the main point that I had father-daughter time. While my dad is no cooking connoisseur, I give him serious credit when it comes to waffles. Amongst cold Colorado weather, there was nothing better than enjoying a hot waffle for breakfast.

Today, I woke up in my parents' house craving waffles once again. Before my mom and brother were awake, I began making waffles (and coffee) in the company of 2 hounds. I tried a recipe that I found in Food Network Magazine (which remains to be my favorite place to find new recipes), and I must say that it was pretty delicious. In fact, it smelled good enough for my parents' obese basset hound to hoist himself up for a bite of a waffle off the kitchen counter.

Spice Waffles
2 cups flour
4 tsp. baking powder
1/2 cup sugar
1 tsp. salt
2 eggs
1 1/2 cup milk
5 T. melted shortening
4 T. melted butter
3/2 tsp. pumpkin-pie spice

Whisk flour, baking powder, sugar, and salt. Mix in eggs, milk, shortening, melted butter. Add pumpkin-pie spice to batter. Cook in a waffle iron until crisp. Top with butter and syrup.

Holiday and Sunshine

2010-04-02T14:47:00.000-07:00

We could not have asked Mother Nature for a prettier Easter weekend! With the flowers popping and the sun shining through the trees, I can not help but enjoy every minute of the day. I’ve never been able to truly decide whether I like Fall or Spring more…today though, I’m voting for Spring.

North Carolina has had its share of Seattle-like weather over the past month; some mornings were so dreary that it took all of my willpower to crawl out of bed. On days like that, everything just seemed to drag.

Luckily, Mother Nature has decided to celebrate the religious “re-birth” with truly immaculate weather. I cannot wait to spend every second of my weekend embracing the sunshine and celebrating life!

Off to D.C., I go…with lavender scones! Have a wonderful weekend with family, friends, and the beautiful weather!

Lavender Scones

1/2 cup milk

1 teaspoon dried culinary lavender (see Notes)

1 1/2 cups all-purpose flour

1/4 cup sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (5 1/3 tbsp.) butter, chilled and cut into small pieces

2 tablespoons fresh lemon zest

In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.

Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.

Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 15 to 20 minutes.

Generosity and Kindness

2010-03-30T06:19:00.000-07:00

Two really wonderful random acts of kindness have happened in my life this week, and I thought I would share them with you…

Last Wednesday, my boss approached me and asked, “With all of the resources that you know about, can you talk to this guy? I think you may be able to help him out.” I sat down with the man, and he told me a little bit about his situation. He has been desperately trying to find a job, and he needed money to buy/rent a suit for his daughter’s wedding. I told him I would see what I could do to locate a suit for him.

A little overwhelmed by the task, I began searching. Men’s professional clothing is actually pretty difficult to find in non-profit clothing closets in Wake County. I called many clothing closets with no success. I, then, decided to reach out to friends. After sending a mass email and posting it on Facebook, I had a great response! People, who I didn’t really know that well, stepped up to fill this man clothing void. I could not have felt luckier to have been connected to such wonderful and generous people.

The second act of kindness has to do with AmeriCorps – Access JobLink’s upcoming professional clothing drive. A few weeks ago, I contacted a bunch of consignment shops in the area to see if any of them might donate unsold clothing to our cause. Some were open to the idea, but none of them had followed up with me…. until this weekend!

Villa Consegna, in 5 Points, called me this weekend with clothing to offer. When I picked them up, I was so excited by the quality of clothing they contributed. A St. John’s suit, multiple cardigans with tags still attached, and more… clothing that will make people feel beautiful during their job search!

I always get so excited when people reach out to help. It shows the support that we all can find in times of need. We’re all so interconnected, and I hope I never lose sight of that!

Mushroom Risotto
4 T. vegetable oil
1 onion, chopped
2 cups Arborio rice
6 cups vegetable or chicken stock
4 T. butter, diced
1 lb. mushrooms
½ cup freshly grated parmesan

Heat oil in a large, heavy saucepan over medium heat. Add the onion and fry for 5 minutes or until golden, stirring occasionally. Add the rice and stir for 2 minutes.

Gradually add the stock, about ½ cup at a time, stirring constantly, waiting until it is absorbed before adding more. Continue in this manner for 25 minutes or until the rice is barely tender and has a creamy consistency, adding water if the stock runs out.

Meanwhile, melt the butter in a pan over medium heat. Add the mushrooms and cook, stirring frequently, for 10 minutes or until the mushrooms have browned and the liquid evaporates.

Stir the mushrooms into the rice and remove from the heat. Stir in the cheese and serve immediately.

Celebrations, engagements, and good food

2010-03-28T14:16:00.000-07:00

One of the coolest parts of my 20's, so far, has been seeing how quickly life can change completely in a matter of months, weeks, or even days. One day, you don't know what to do with your life; the next day, you're accepting a spot in graduate school. One day, you are dating a guy you love very much; the next day, you're accepting a ring and promising a lifetime.

My best friend, Rachel, has had a weekend that she'll carry with her in her memory bank for decades. Friday night, she was getting ready for a dinner date and the next minute she was slipping a beautiful (and sparkly) ring on her left ring finger. Her fiancé, John, is a great guy who makes her laugh when she needs it most, and I have no doubt that they will spend a lifetime cracking each other up.

I've really had to learn to "go with the flow" over the past few months, because friendships, professions, and lives mold into new manifestations so often and so quickly. I'm realizing that relationships will always be there, but they may grow up a bit and change in the next few years. I have found every moment of this year exciting with so many of my friends' lives falling into place (as well as, my own). There are moments though, where I gasp at the whirlwind...there are moments when I want to step on the brakes a bit for fear of getting lost in all of the change around me. I am absolutely a creature of habit and routine. I keep most parts of my life very simple, and that consistency gives me peace during busy days.

Routine is not what anyone's 20's are about, and I understand that. I'll just sit back and enjoy the moment, because every weekend seems to be a life-changing one, these days!

Dan Dan Noodles
1/2 cup sesame seeds, toasted
4 tablespoons toasted sesame oil, plus more for serving
1 tablespoon plus 1/2 teaspoon sugar
Kosher salt
2 half-sour dill pickles
1 clove garlic, minced
1 tablespoon minced peeled ginger
4 scallions, finely chopped
3 tablespoons soy sauce
1 1/4 cups low-sodium chicken broth or stock
8 ounces ground pork
3 tablespoons vegetable oil
2 to 4 teaspoons Chinese chili oil, plus more for serving
2 teaspoons balsamic vinegar
9 ounces dried Chinese egg noodles
1 medium head bok choy, sliced crosswise

Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside.

Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar. Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove.

Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce.

Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar.

Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil.

Homemade, not from a box!

2010-03-25T13:36:00.000-07:00

A very embarrassing fact about my cooking knowledge in the recent past is that I didn't realize that homemade brownies were a possibility. Now, let me just say that this is not my gourmet chef of a mom's fault; I'm sure she made them at one point in my childhood. Missing this fact is just evidence to how not observant I am about the variety of recipes in this world.

I've always thought, buy a box of mix and follow the directions for brownies...the same way I've thought about store-bought ricotta cheese or pancakes (before this year.) I have no excuse either, because I absolutely love brownies. In fact, I basically lived off of brownies as a study snack during my summer of organic chemistry.

Anyway, I have developed my brownies baking skills by leaps and bounds this week. The recipe that I tried turned out to be delicious. Don't eat too many though, because it has a Paula Deen portion of butter!

Wednesday Chef's Brownies
10 T. unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Put the cooled pan in the fridge or freezer for a while to help achieve clean lines when cutting the brownies.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Urban Ministries

2010-03-23T05:33:00.000-07:00

As a full-time volunteer, I feel like it's important for me to let you know of some of the wonderful people and resources in Wake County. I'm going to start with Urban Ministries. I have been nothing but completely impressed by the staff at Urban Ministries and the amount of heart they all have. Some of the services they provide are:

1. A comprehensive clinic for uninsured citizens (acute and chronic care), including pharmacy services with $3.1 million dollars of free medicine.
2. A food bank, providing more than 270 tons of food each year.
3. A transitional women's shelter for 230 women in Wake County
4. A JobLink Access Point, complete with AmeriCorps volunteers (like me!)

Urban Ministries has shown me that there really are physicians and medical professionals who want every citizen to have comprehensive medical care. Dr. Greenberg is a perfect example. Both he and his wife are physicians, and they both worked as faculty physicians at Duke for many years. Realizing that they were making more money than they actually needed, Dr. Greenberg greatly reduced his hours at his prestigious job and took a significant pay cut to heal the people who needed it most. People like Dr. Greenberg are the reason why I have hope for our world.
If you want to learn more about Urban Ministries or need a place to volunteer, visit their website! www.urbanmin.org

Sweet and Sour Shrimp Stir-fry
3/4 lb. peeled shrimp
1 egg white
1 T. dry sherry
1 T. cornstarch
3 cups vegetables (I used snow peas, onions, carrots, and edamame)
Vegetable oil
2 cloves garlic, minced
A pinch of salt and sugar

For sauce:
3/4 cup chicken broth
2 tsp. cornstarch
1/4 cup ketchup
2 tsp. soy sauce
3 T. rice vinegar
1/4 cup sugar
1/2 tsp. salt
1 tsp. sesame oil

Whisk egg white, sherry, and cornstarch together. Toss with shrimp; cover and refrigerate, 1 hour.

Meanwhile, combine all sauce contents to make sauce.
Drain the excess marinade from the shrimp. Place your sauce, vegetables and protein near the stove. Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the shrimp; slowly stir until almost opaque, 30 second to 1 minute. Transfer to a plate; discard oil and wipe out the pan.

Heat the pan over high heat, 1 to 2 minutes. Add 2 T. oil, then 2 cloves minced garlic and a pinch of salt and sugar; stir-fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir-fry until crisp-tender.

Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with peanuts.

Salad Sunday

2010-03-21T17:33:00.000-07:00

Yesterday, I played medical school student for the day...all celebration and no hard work though. Walking into the Medical Biomolecular Research Building with the rods of Asclepius looming over the entrance, I had to catch my breath...this is all real now.

One of my new classmates described Second Look as the first day of Kindergarten, and it was a perfect metaphor. I feel like I'm not one who is usually awkward, but I definitely didn't really know what to do with myself as we all stood in the lobby. I thought, "Should I just jump into a group or start talking to another awkward loner? Will my interviewers from the application process remember me, and should I thank them? Gosh, when will the programming start so I can just sit and listen?" The day ended up being so perfect. Walking around Chapel Hill and UNC, I felt like I was getting to know an old friend again. I'm so excited for the Fall!

A few weeks ago, when the temperatures were frigid and no blue skies were in sight, my food guru and I discussed what I should do about Soup Sunday when the weather warms up. Let's face it; no one wants split pea soup when it's 80 degrees. While Gazpacho is delicious, do I really want to have a different kind of cold soup every week of the summer? Heck no!

We came to the conclusion that Soup Sunday can transform into Salad Sunday with the warmer season. While I'm not completely finished with Soup Sunday, I am going to try the new theme in honor of the immaculate weather we all enjoyed in North Carolina this weekend.

Garden Salad with Buttermilk Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. chopped fresh parsley
1 Tbsp. finely chopped onion
1 garlic clove, minced
1/4 tsp. salt
Dash of pepper
4 cups Organic Herb Salad Mix**

Combine first 7 ingredients; stir with a wire whisk until blended. Cover and chill at least 2 hours. Serve with greens.

**Some things are worth the splurge at the grocery store; this is one of them. The combination of delicous lettuce, spinach, and herbs makes this salad easy and tasty. You won't need other fixins with the herb mix**

Mistakes and Lessons Learned

2010-03-18T13:37:00.000-07:00

One of the most common occurrences that I encounter when I'm explaining my job to friends and family is the change of expression when I say that I'm working with former offenders. I understand, because I had a slight anxiety about that idea before beginning the job. What would it be like? Would I feel safe?

Actually, the coolest thing about this job has been the process of learning that we all have a lot in common (humanity, that is). We all make bad decisions sometimes, and a lot of times we don't feel any real consequences for our mistakes...but sometimes those decisions can completely change our lives.

A lady that I worked with today whispered to me in the Hope Center (which was basically empty at the time) that she had a felony charge "hanging over [her] head." She said that she wouldn't take up my time by talking about it, which is when I said, "No, no, I'm on your side. Let's talk about it. What happened?" She gave me some details... basically, it was a drug charge that resulted in her spending 13 months in the Department of Corrections.

Let me just stop here to tell you that this lady carries herself in the utmost professional manner and has the friendliest disposition. Despite living in a shelter, she always comes into the Hope Center looking very put-together and ready for an impromptu interview. I'd worked with her the past few times I've volunteered, yet she waited until today to tell me about her criminal background. (In fact, I asked her on Tuesday if she had anything on her record, and she said she didn't.)

The words that stood out in my mind the most today were when she said, "Mimi, I'm just so embarrassed about it." Gosh, can't we all relate to that! Messing up, making a stupid mistake (no matter how big or small), and feeling the shame that goes along with it. My program manager says that my downfall is that I can sometimes be "prideful" when I'm not careful, and I agree with that. Because of this, I completely understood my customer's feelings today.

We all make dumb choices sometimes and, a lot of times, dealing with the consequences isn't the hardest part. The hardest part (and the biggest potential for growth) occurs when we step back, acknowledge our mistakes, and become better because of them. I hope that my customer sees this, will grow from her experiences, and will find peace in her future endeavors.

Rhubarb and Walnut Muffins
1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts

Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon

Preheat oven 325 degrees F.

Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

A Little Bit of Luck

2010-03-15T17:10:00.000-07:00

Last week, at a Youth Summit, a motivational speaker compared setting and achieving goals to the growth of bamboo. Bamboo can grow 4 feet in 24 hours but only after months upon months of establishing a strong and stable root structure. I loved the metaphor.

This year has been a lucky one. If I think back to where I was one year ago, I am amazed by how much has changed and how much I've experienced. One year ago, I had just quit my job, I was studying for the MCAT, and I was kind of in limbo about my goals. I had a very real idea of what I wanted to happen, but I felt so far away from getting into school.

One year ago, on Wednesday, I was driving to Greenville to interview for Summer Program for Future Doctors. On my way to ECU, I had both forgotten my cell phone at home and missed the Hwy 64-264 split. Unable to call about my tardiness and completely unsure of how to get to Greenville (once I'd missed the exit), I was a speed demon in Eastern North Carolina. I had left about 30 minutes early from home, but I arrived 5 minutes after my interview was supposed to begin. Frantic, sweating, and completely believing that I had screwed up my chances, I sat down for an interview with a lovely Pediatrician. Somehow, St. Patrick's Day must have been on my side. Getting into that program jump started my future.

If you had told me last St. Patrick's Day that, in a year, I would be participating in AmeriCorps, getting to know new people every day with my work, and awaiting the beginning of medical school at UNC, I would have not believed that for a second. I am one lucky duck!

Marilyn O’Reilly’s Irish Soda Bread
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (1/4 cup)
2 tablespoons caraway seeds, optional
1 cup raisins
1 cup buttermilk
1 egg

Set a rack in the middle level of the oven and preheat to 400 degrees.

In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix. Add the butter and rub in until the butter disappears into the dry ingredients. Stir in the caraway seeds if used and the raisins.

In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.

Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top.

Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean. Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.

Soup Sunday

2010-03-14T17:39:00.000-07:00

This recipe came from The Wednesday Chef. If you don't follow that blog, you don't know what you're missin!

Leek Soup with Peas and Sauerkraut
(http://www.thewednesdaychef.com/)
Serves 4 to 6

2 tablespoons olive oil
2 large leeks, about 2 cups, cleaned and thinly sliced
1 tablespoon chopped mint or chopped parsley
4 cups vegetable or chicken stock
1 teaspoon salt, more to taste
1 pound frozen green peas
1 cup fresh sauerkraut (if there's something in your sauerkraut other than cabbage and salt, rinse it before adding it to the pot)

Add the oil to a large saucepan and heat it over medium heat. Add the leeks, mint, if using, and salt. Cook the leeks until tender, 5 to 8 minutes.

Add the stock. Simmer for a few minutes, then add the peas and cook until the peas are tender—just a couple of minutes. Add the sauerkraut and parsley and stir to combine. Taste for salt and adjust if necessary.

Let the sauerkraut heat through, then turn off the heat and serve, drizzled with olive oil, if desired.

Entertaining...Quelle Blast!

2010-03-11T17:19:00.000-08:00

One thing that I've discovered this year is that I love to entertain. There is nothing more fun than planning, decorating, and cooking for friends. Before a dinner party, I can't help but envision the people I care about digging into the food that I spent time putting together. Being that I've thrown multiple dinner parties and get-togethers this year, I am a true testament to the fact that entertaining does not have to be expensive.

On Tuesday night, I had my wonderful Book Club over to discuss Holly Golightly from Truman Capote's Breakfast at Tiffany's. Wine was flowing and conversation amongst the gals was fun as always. We all decided that Mr. Capote's style is poetic and that Holly has so many characteristics that we love and relate to (even if she is a floozie).

Being that my real life friend, Holly, loves cheese pizza more than just about any other kind of food, I decided that she would be an ideal critic for my homemade pizza. You'll have to ask her, but I thought it was a hit. I also had a chocolate fondue bar. If you have a fondue pot, this is the perfect crowd pleaser...and so cheap. I refused to make one that involved me buying some expensive liquor that would take up space in my cabinets. I chose a simple recipe, and I must say that it was a success!

Chocolate Fondue
16 ounces chocolate (milk, dark or semisweet), broken in pieces
1/2 pint whipping cream
1/2 cup caramel topping

Heat all ingredients medium-low heat on the stove. Pour chocolate in a ceramic fondue pot over low heat. Arrange an assortment of bite-sized dipping foods around fondue pot. Some suggestions are strawberries, apples, marshmallows, and pretzels. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Make Dough Rise...
Since I've already shared my pizza recipes, here are ideas of how to make dough rise in a cold house (I live in an igloo to save money):

- On the lower shelf, place a large, shallow pan inside an unlit oven. Pour in boiling water. On the shelf right above, place the covered dough centered over the filled pan and close the oven door. Remember not to turn on the oven until the rising dough is taken out.
- Place the covered dough in the laundry room while doing the laundry.
- Heat a towel in the dryer so it gets very warm. Then wrap the hot towel around the bowl’s base.
- If it's a sunny day in the winter time, place in sunlight. If it's a summer sun, it's too hot.
During the summer, your garage may become a perfect place for the dough to rise in.
- If you have a gas oven, set the temp to 200 degrees F, and wait until you hear the burner come on. Then close the door for 1 minute. Turn off the oven and put the covered dough inside. Remove before you preheat the oven to baking temperatures. If you have an electric oven, heat for about 1 minute 15 seconds. Place covered dough inside to rise. Remove before preheating the oven.

Eat a Pretzel and Read Jodi

2010-03-08T18:41:00.000-08:00

Tonight, I saw Jodi Picoult speak at Meredith College. It's one of many fun activities that I was/am determined to do before I begin medical school...even if it means going alone...which I did tonight. It's true, I went to her speech by myself; I didn't feel alone though, because there was this really lovely retired lady sitting next to me and we had the best conversation. We talked about kindles versus books, my love of Carolina, her love of NC State, the fact that I live happily without a television, and the stresses she is going through with her husband who has had one leg (and soon 2 legs) amputated due to diabetes. I am so glad that I chose to go even without a buddy and ended up sitting next to her.

As far as Jodi goes. Here is what I can tell you:

1. She's a literary Goddess. She is clearly a hard worker and a true testament that women can juggle babies and husbands and busy, successful careers all at the same time.
2. She loves Glee.
3. She has very strong political and social views, and she uses her talent to make them a part of book club discussion across America.
4. She has beautiful, fluffy, curly red hair.
5. She HATED the fact that the ending was changed on My Sister's Keeper. In fact, she was kicked off of the movie set while trying to get an explanation from the director (who swore he would never change the ending.)
6. She researches A LOT for her books... Visits prisons, interviews families, speaks with experts, and basically tries to understand every crevice of her stories. Also, she speaks about her characters as if they are real people. It's amazing to me (especially since I'm a science major) that people can bring such imagination to life.
7. She doesn't believe in Writer's Block, which I'm going to try to live by...honestly, I blame my lazy attitude about my blog some nights on this imaginary ailment.

Anywho, she was lovely, and definitely on my top 15 list of people I would want to have dinner with (others include Paul Farmer, Barack, Oprah, Jeannette Walls, Picasso... I think that's as far as I've gotten.)

Enjoy the Pretzels!

Rachey's and My Oscar Snack: Soft Pretzels

For the Pretzels:
1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
5 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt

For the Sauce:
1/4 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons packed light brown sugar
1/2 teaspoon cider vinegar
Directions

Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

Melt the remaining 3 tablespoons butter in a shallow dish. Brush pretzels with butter; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

Cooking Lessons at Raleigh Rescue Mission

2010-03-07T15:15:00.000-08:00

Yesterday morning, I woke up at 5:00am to volunteer at the Raleigh Rescue Mission. Upon entering the building, I realized that shelters wake up hours before the rest of the world. I sleepily made my way to the kitchen where 4 energetic residents were preparing breakfast.

Finding a spot next to the stove, one man encouraged me to take over the pancake making. With a giant bowl of pancake mix and a commercial size working surface, I began the process of flipping over 100 pancakes.

I soon discovered that one of the residents, who took me on as his apprentice, had quite a bit of kitchen experience. In fact, he made me look like a serious amateur (as opposed to a slight amateur, which I know I am). Reminding me to grease the surface every time and not press down on the pancakes (it causes the outside to cook without cooking the inside), I learned how to cook for a large crowd…and, honestly, I don’t think I’m cut out for it. It was a fun morning, and my respect and admiration goes out to those men who can juggle cooking eggs, pancakes, sausage, bacon, and grits before the sun comes up.

Indian Spiced Chickpea and Tomato Soup
Recipe by Rachel Ray

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

Security Guard's Story...round 2

2010-03-03T15:49:00.000-08:00

I think I can be a bit too much of an idealist when it comes to life and, most of all, my job. I always envision my customers finding this great job and living happily ever after. Maybe I watched a bit too much Disney as a child.

On Monday, the security guard walked back into the JobLink Center. Remember the security guard? He was the one who apparently found his ideal job and had me to credit for a lot of the assistance. Well, he's not happy where he is now, and he's back to apply for something different. He said that he worked in a rough part of town in the security gig. Now he wants to work in security at the prison...I was thinking, talk about "rough." Anywho, he's back for Round 2 in the job search.

After a little marinating on this entire issue, I have to commend him for his resilience. At least he is continuing to search and is not phased by yet another career change. Will I ever be like that? No. I'll probably have about 5 jobs during my entire life, and I don't plan to change careers after next year. I can't judge the security guard though. He's a continuously positive guy, and he has no problem spending his life in the search for his niche in the career world.

Hopefully, 2nd time will be the charm for our friend though... for my sake.

Sweet Potato with Warm Bean Salad
**I found that this recipe seemed to miss that one something...add a small, spicy pepper or hot sauce to the bean salad. I think that's what it was missing.**

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Soup Sunday

2010-02-28T18:05:00.000-08:00

This soup recipe is easy, healthy, and so cheap. To increase its credibility, it's an Ina Garten recipe... she's considered queen in my kitchen!

Rosemary White Bean Soup
1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
3 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

2010-02-25T17:27:00.000-08:00

Sick with a cold, but I still write to you, my friends...

Grilled Orange Chicken Fingers
1 lb. boneless, skinless chicken breasts, trimmed of fat
1/4 cup orange juice
1 1/2 T. Dijon mustard
1 1/2 T. honey
1 tsp. sesame oil
1/2 tsp. freshly ground pepper
Salt to taste

Cut chicken crosswise into 3/4-inch-wide strips. Whisk together orange juice, mustard, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.

Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken from the marinade, and discard marinade. Grill or broil until no longer pink in the center, about 3 to 5 minutes per side. Season with salt and pepper.

I am Lily Casey Smith

2010-02-22T10:31:00.000-08:00

Today, one of my customers hit on me. He didn't touch me, but the way he looked at me made me feel cheap like a street corner hooker and not like a good-willed volunteer or a future physician. My level of discomfort was felt at the very pit of my stomach. On his way out the door, he said "I'll come back next Monday, just so I can see you again." Rather than cowering or feeling weak, I responded with zeal "No, no, don't act like that. You better maintain professionalism while you're here."

At that moment, I channeled a character in the book I'm reading... and I think Lily Casey Smith, from Half-Broke Horses, would be very proud of the way I handled the situation. As far as book characters go, I think she's my new favorite; she's a fighter and I like her spunk. I think AmeriCorps is making me a modern day Lily Casey Smith, thus helping me gain thick skin and a strong backbone. These are character traits that I always thought I had, but I'm actually proving myself on a regular basis these days. In the words of Lily Casey Smith, "You can't destroy me. You don't have what it takes to do that."

Snickerdoodle Muffins
(from In Praise of Leftovers)
1 1/2 c. + 2 Tb. flour
3/4 c. sugar
2 ts. baking powder
1/4 ts. salt
1/4 ts. nutmeg (freshly ground, if possible)
1/2 c. milk
1 beaten egg
1/3 c. melted butter

For topping:
1 ts. cinnamon
1/2 c. sugar
1/3 c. melted butter

Preheat oven to 400. Combine first five ingredients. Add milk, egg, and 1/3 c. melted butter, mix gently to combine. Butter a muffin tin, and fill muffin cups 1/2 full and bake for 15-20 minutes, until tops are light brown and springy to the touch.

While muffins are still warm, dip in butter and roll in cinnamon and sugar. Serve warm.

Soup Sunday

2010-02-21T16:00:00.000-08:00

My Uncle Rich, who follows my blog, asked my dad if I was a vegetarian. That made me think that I needed to incorporate some meat into my soup for this week. I assure you all that I'm not a vegetarian. Decent quality meat can kill the grocery budget, so I don't cook as much meat as I would like. The way I see it is that I'd rather have a bottle of wine for my week than a steak. No worries though, Uncle Rich, I will always remain loyal to our meat-eating German heritage!

Sausage-and-Vegetable Stew
3 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
Kosher salt
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
3/4 cup sour cream
Crusty bread, for serving

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Ladle the stew into bowls; top with a dollop of sour cream and a sprinkle of paprika. Serve with bread.

Sunny weather, good beer, and ricotta

2010-02-20T15:56:00.000-08:00

Today, the weather was perfect. I enjoyed every second of driving in the car with the windows down, picnicking outside with the kids I babysit, and cooking with my backdoor open! Sipping on Annie's Raspberry Ale, I made 3 delicious recipes today. The first is one that you can already find on my blog: my marinara sauce. Another is a recipe that you can find on a fellow Raleigh chef's blog. The final one is mine!

Yesterday, I was browsing my regular blog favorites...the Wednesday Chef, Everybody Likes Sandwiches, Tea and Cookies, and, alas, GiustoGusto. Paul Tuorto is a talented chef, graphic designer, and blogger. His recipe that I tried today has me swearing that I will never, and I mean never, buy ricotta again. That's right... it's homemade ricotta. I would be a fraud if I posted his recipe on my website, so give my fellow Raleigh Blogger a visit and make his ricotta recipe! (http://www.paultuorto.com/giustogusto/)

I had a ton of leftover egg roll wrappers from my barbecue egg rolls, so I decided to use them for ravioli. This ravioli recipe was an excellent way of clearing out the fridge. Enjoy!

Goat Cheese and Ricotta Ravioli
Egg roll wrappers
1 egg + 1 Tbsp. water

Filling:
1/2-1 cup spinach
1/2 cup homemade ricotta
1/4 cup goat cheese
1 egg
a few slices of salami

Wilt spinach with about 1 Tbsp water over medium-low heat in a covered pot for 5 minutes. Combine all filling ingredients in a food processor and pulse until well mixed.

Cut a wrapper into 4 equal pieces on a cutting board. Brush 2 pieces with the egg and
water mixture. Using a tablespoon, arrange a dollop of the filling on 2 wrappers. Place other wrapper pieces directly on top, pressing around the filling and sealing the edges.

In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 2 to 3 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.

Top with marinara.

Pizza, pizza!

2010-02-18T16:09:00.001-08:00

Lent began this week with Ash Wednesday. The priest described this time in the liturgical year as "The Spring in a Catholic's life;" well, I wish I could have a little bit more music to listen to in church during my Catholic Spring. For those of you who aren't Catholic, a lot of music is cut out of mass during Lent to increase the solemn environment.

This year, I'm attempting a Lenton promise, yet again. I've decided to counter all of this good eating by exercising BEFORE work at least 3 times a week. So far, so good. I'll keep you updated though, and I wouldn't start placing any bets in favor of my completion. I usually don't make it to Easter with my Lenton promises.

Anywho, enough talking about Lent. Let's eat some pizza to prepare for the 6:15am spinning class tomorrow!

Ham-Brie Pizza

Pizza crust (I had some frozen in the freezer from my barbecue pizza recipe)

2 oz. sliced ham

3 oz. brie, sliced

1/2 thinly sliced green apple

Olive oil

Salt and pepper

Preheat oven to 500 degrees. Top crust with ham, brie, and green apple. Add olive oil, salt and pepper. Bake until golden, about 12-15 minutes.

Love and friendship was in the air...

2010-02-15T16:27:00.001-08:00

Yesterday was a day dreaded by most single women in this world. Not me though; depressing is New Years. You spend all this money on a sparkly outfit and an expensive pre-set menu, and then you watch your friends smooch their loves at midnight. This year, I spent New Years at home with my parents and then headed to Asheville on New Years Day to visit my favorites...and that was perfect for me.

Valentine's Day though? Come on, gals! We have lots of people who love us. My Time Management Trainer said that we should have 4-5 kinds of relationships in our life. That means that missing out on the boyfriend/husband relationship shouldn't make us feel not loved...we have coworkers, friends, family, pets, etc...who care about us! So, chin up!

I decided during my Senior year of college that I would always love Valentine's Day. In college, I had invested in a relationship which turned out to be a complete bust, and, by Senior year, I was jaded by all things sentimental. On Valentine's Day, I joined about 10 sorority sisters at an unromantic Japanese Steakhouse where we had a blast. I still regard that night as one of my favorites in college (see above picture).

This Valentine's Day, I decided to continue the tradition of celebrating friendship. I had 5 friends over for a dinner party on Saturday. I will say that on Saturday afternoon I was worried that I'd gotten myself in over my head. I prepped more than a TV chef before a show, chopping everything and putting the chopped items in bags and containers for later.

Then, at 7:45, I was freaking out because no one had shown up. What if I ended up like Carrie Bradshaw on her 40th Birthday at the restaurant alone (Sex and the City, of course)? Never fear, everyone arrived, and the night continued seamlessly...we even played Balderdash...my favorite!

I got the entire menu (minus the brownies) from Martha Stewart Living (2/10). You'll have to confirm with my friends, but I thought it was pretty darn delish. The sandwiches call for a lot of Gruyere which is expensive. I did half regular Swiss and half Gruyere. So here is the menu, and a plethora of recipes:

Warm Potato and Frisee Salad
Prep Time: 10 min. Total Time: 55 min.

8 baby Yukon Gold potatoes, halved
3 T. red-wine vinegar
2 T. minced shallot
1 tsp. Dijon Mustard
1/3 cup extra-virgin olive oil
1 head frisee, trimmed
4 fresh chives, cut into 1-inch pieces

Place potatoes in a medium pot of salted water. Bring to a boil. Reduce heat, and simmer until potatoes are fork tender, 10 to 15 minutes. Drain. Meanwhile, whisk together vinegar, shallot, and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

Toss warm potatoes with 3/4 of the vinaigrette, and let stand for 30 minutes.

Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.

Croque-Monsieur
Prep Time: 5 min. Total Time: 35 Min. Calories: Who Cares

2 T. unsalted butter, plus more for bread
2 T. all-purpose flour
2 cups whole milk
1/2 cup grated Gruyere cheese, plus 8 slices
1/2 cup grated Parmesan cheese
8 thick slices rustic bread
12 slices ham
Dijon mustard, for bread

Melt butter in a saucepan over medium heat. Whisk in flour. Add milk; bring to a simmer. Cook, whisking frequently until sauce thickens, about 5 minutes. Remove from heat and add Parmesan and Gruyere. Whisk until melted and smooth.

Butter bread. Arrange half of the slices on a rimmed baking sheet. Top each slice with 2 slices Gruyere and 3 slices of ham. Spread mustard onto unbuttered sides of the remaining bread. Place on top of ham, buttered side up.

Preheat broiler. Heat a grill pan or skillet over medium to medium-low heat, about 5 minutes per side. Return to baking sheet. Spoon 1/3 cup sauce over top of each sandwich. Broil until tops are bubbling and brown, about 3 minutes.

Caramelized Pears and Red Onions
Prep Time: 5 min. Total Time: 45 min.

2 firm, ripe red pears, such as Bartlett, cored and quartered
2 red onions, each cut into 6 wedges
1 T extra-virgin olive oil
Coarse salt and ground pepper

Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.

Mrs. Barker's Brownies
1 box brownie mix, and ingredients needed according to box

Cream cheese filling:
2 8 oz. packages cream cheese, softened
2 tsp. cherry juice
1/2 cup powdered sugar
1 egg, beaten
1/2 cup chopped cherries

Mix cream cheese filling ingredients together. Prepare brownie mix according to box directions. Grease a 9x13 inch casserole. Pour 1/2 brownie mixture on bottom. Add cherry cream cheese filling. Top with remaining brownie mixture. Bake until a knife comes out clean. Let the brownies cool completely before cutting them.

(Cherry juice can be used instead of water in the brownie mix. I forgot this fun tidbit when I was making them on Saturday.)

Soup Sunday

2010-02-14T06:23:00.001-08:00

Today, I'm a little heartbroken. It has nothing to do with Valentine's Day and everything to do with withdrawing my acceptance from Brody School of Medicine.

I never thought I would be in the position to choose which medical school I was going to attend, and it was a wonderful terrible position to be in. On one hand, I got to decide where I would invest my time over the next 4 years. On the other hand, I had to choose between my Alma mater and the school that gave me the opportunity to prove myself in their Summer Program.

I'm heartbroken, because I love so many of the faculty and students at Brody. They are well rounded, brilliant individuals who are overflowing with support for one another. I don't think I'll ever find that level of support at another school. I'm sad that I won't be able to spend more time in the cadaver lab with my favorite professor from this summer. I'm sad that I won't return to my favorite room to study in the health sciences library. And I'm also sad that I won't be joining forces again with some of my Summer Program friends.

At the end of the day, I am confident in choosing UNC. It's a wonderful program with an amazing course schedule and great facilities (with the exception of the cadaver lab, which is a bit more crowded). I did weigh the pro's and con's and decided to remain loyal to my Alma mater. Today though, I'm allowing myself to be a little disappointed, and then I will look forward to the possibilities that are ahead of me!

Moroccan Chickpea and Vegetable Stew
(http://poppytalk.blogspot.com/2010/02/oldie-but-goodie.html)

1 T olive oil
1 small onion, chopped
1 large carrot, diced
1/2 lb green beans, trimmed & chopped
1 T cumin
1 T coriander
1 t cinnamon
1 t hot pepper flakes
salt & pepper
1 large can of diced tomatoes
1 can of chickpeas, drained & rinsed
2 handfuls of raisins
juice of 1/2 lemon

1. In a large heavy pot, heat a small amount of olive oil over medium-high heat and add the diced onion and carrots. Saute for a few minutes and then add in the green beans. Stir in the spices and let them get fragrant.

2. Pour in the can of tomatoes and the can of chickpeas, turning down the heat to a simmer. After 10 minutes, stir in the raisins and simmer on low heat for 25 minutes.

3. A few minutes before serving, squeeze half a lemon into the stew for a bit of tang and mix well. Serve over couscous, rice or eat with crusty bread.

I Heart Annie Dog

2010-02-11T17:19:00.000-08:00

The one individual who gives me love every day, whether I like it or not, is Annie Dog. Many of you have met my puppy, but others have not ever been around this little ball of energy. The side that just about everyone sees is this precocious and slightly obnoxious little dog who doesn't quite understand personal space. I can't help but love her though.

The moment that I love my doggy most is when I'm in the kitchen. She'll sit at my feet with her beagle nose in the air, and gaze at me with endless wonder and amazement. Annie makes me feel like a queen while I'm cooking, and it's a wonderful boost to my confidence.

This Valentine's Day, I'm going to give my gratitude and appreciation to Annie...maybe with a long walk or extra treats. I hope she knows how much I love her company, especially in the kitchen!

Pear-Raspberry Heart Pies
For the pastry :
2 1/2 cups all-purpose flour, plus more for surface
1 tsp salt
1 tsp granulated sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 2 Tbsp ice water

For the filling:
2 firm, ripe pears (Anjou, Bartlett), peeled, cored, and cut into 1/4 inch cubes
2 tsp fresh lemon juice
1 1/2 Tbsp unsalted butter
3 Tbsp granulated sugar
1/4 tsp freshly grated nutmeg
1/3 cup fresh raspberries, coarsley chopped
1 large egg yolk, lightly beaten with 1 Tbsp heavy cream, for egg wash
Sanding sugar for sprinkling

Make the pastry: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.

Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.

Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over med-high heat. Add pears, and toss to coat. Cook, adding sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.

Divide dough in half, and roll out each piece to 1/8 inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.

Preheat oven to 350. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough unsing a 4-inch cutter, transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sides to seal.

Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.

Winter Blues

2010-02-09T16:41:00.000-08:00

I just can't get very excited about winter vegetables. Give me juicy tomatoes and butter beans galore, but I'd rather not have the turnip. Today, I looked through an old July issue of Bon Appetite, and it made me long for summer and all the beautiful, colorful recipes that go along with it.

Unfortunately, here we are on a dreary February day, cooking another recipe with winter vegetables. This is not to say that they aren't packed with nutrients, and I do appreciate what they can potentially bring to a meal. Tonight, I made fried rice with mushrooms, onions, and mixed greens. I must admit that it brightened up my overcast evening.

Mom's Fried Rice

2 cups cooked rice

1 T vegetable oil

4-5 eggs, mixed

3-4 vegetables

Scramble eggs in a bowl and cook in vegetable oil until firm and beady looking. Add vegetables, starting with the firmest, at 1-2 minute intervals. Add rice and toss to combine.

Add the following:

2 T soy sauce - toss

Juice of 1/2 lemon - toss

2 T butter - toss

1 t sesame oil - toss

Enjoy!

Super Bowl (not Soup) Sunday

2010-02-07T18:39:00.000-08:00

These are always a hit as an appetizer. Just make sure your vent is on high over your stove while you're frying!

Pork-Slaw Egg Rolls
2 1/2 cups chopped pork barbecue, heated
1 cup slaw
24 Egg Roll Wrappers
~1/4 cup barbecue sauce, plus more for dipping

Combine barbecue, slaw, and sauce in a bowl.
Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you. Using a pastry brush, lightly brush corners with water. Spoon 1/3 cup of pork filling in center of each egg roll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. The end result should look like an envelope.

In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches. Heat the oil over medium high heat.

Fry egg rolls, in batches for about 2 minutes or until golden brown. Drain on paper towels. Serve with barbecue sauce.

Inspired by Shelby Cuisine

2010-02-06T17:26:00.000-08:00

There is this wonderful pizza place in my hometown that used to make barbecue pizza. The first time I had it, I thought it was the most brilliant thing ever created. Upon returning home to celebrate the holidays with my family, I was incredibly disappointed to see that Pleasant City had taken my favorite pizza off the menu.

Ever since the first (and only) time I had barbecue pizza, it has been on my mind as a possible adventure in the kitchen. Luckily, I had to buy a ton of barbecue and slaw from Cooper's Barbecue in Raleigh yesterday for my super bowl appetizer (stay tuned!) Last night, I made barbecue pizza, and it was just as perfect as I had remembered!

Pizza Dough
1 1/2 cups flat beer, warmed
3 3/4 cups all purpose flour
3 tbsp. sugar
1 1 /2 tsp. salt
1 1/2 tbsp. butter or olive oil
1 1/2 tsp. quick-rise active dry yeast

Dissolve yeast in beer. Mix ingredients and knead 10 minutes. Form into balls. Cover and let rise for 45 minutes, then roll out for pizza. Dough may also be made up the day before and stored overnight in refrigerator.

Barbecue Pizza
Barbecue Sauce
Mozzarella or Monterrey Jack cheese
Chopped pork, the best in Raleigh comes from Cooper's
Slaw

Preheat oven to 400 degrees. Roll out pizza dough and spread on barbecue sauce. Top with a very thin layer of cheese and pork. Bake for 15-20 minutes. Let pizza cool for 5 minutes and add dollops of slaw.

Workshops and Potatoes

2010-02-04T16:55:00.000-08:00

It frustrates me so much that many young people in this nation don't have enough mentors and role models in their life. Why do I bring this up?

Today I helped give a workshop in resume building for at-risk youth who weren't much younger than myself. Honestly, it was a lot of fun. They asked great questions and absorbed the information beautifully. I would say that I need quite a bit of practice in public speaking, but I was encouraged by the fun audience. As tough as these 5 individuals seemed to be, they were so forgiving of my far from perfect presentation.

I just hope that these young people sieze any opportunities that come their way and find strength from within in their career development. There is so much potential in all of them, and I hope they see that in themselves!

Almond-Turmeric Potatoes
(Splendid Table)
Olive oil
1 medium yellow onion, peeled and thinly sliced
1/4 tsp. ground turmeric
Salt and pepper
1 1/2 to 2 lbs. red or Yukon Gold potatoes, very thinly sliced
2 Tbsp. chicken broth
1/3 cup chopped almonds

Generously film a 4-qt. saucepan with olive oil over medium-high heat. Layer in onion, turmeric, salt and pepper, potatoes, and more salt and pepper.

Let mixture cook, without stirring, until the onion starts to soften and brown. Don't stir, but peek under them to check color.

Add broth, cover, and reduce the heat to low. Again, don't stir, but shake the pan occasionally, and check to make sure there is still some liquid on the bottom of the pan. Add more liquid as needed. Cook for 15 to 20 minutes, until there is a syrupy brown glaze on the bottom of the pan, the onion is coloring, and the potatoes are tender. Pull the pan off the heat and let stand, covered, for 5 minutes.

Taste for seasoning. Just before serving, sprinkle with the toasted nuts. Spoon down to the bottom of the ban to get some of the glaze for each serving.

Dr. Cameron!

2010-02-03T15:22:00.000-08:00

(Me, Cameron, and Laura before my first marathon and their first half marathon)

Tonight, I'm celebrating my favorite gal in Cincinnati, Cameron. She got into University of Cincinnati's College of Medicine, and I couldn't be more thrilled for her (except maybe if we were going to the same school... but oh well, I can visit Cincinnati!)

Cameron and I worked at LabCorps together, and this dainty girl skipped into my life at the time I needed her most. Having been turned down by all the medical schools to which I applied, I was frustrated and disillusioned by the whole process. Then, here comes Cameron, someone with similar disappointments but a mature and inspiring attitude to uplift any spirit!

We've gone through a lot together... She was even there for my first marathon. We've worked together, shared frustrations, gossiped plenty, and now we are celebrating...and, oh my, this celebration is so sweet!

Knock em dead, Cam!

Ginger-Caramel Shrimp
Splendid Table's "How to Eat Supper"

Brine
1/2 cup kosher salt (not iodized)
1/3 cup sugar
1/3 cup medium chili powder
2 quarts warm water
1 1/2 lbs large frozen shrimp (in or out of their shells)

Saute
1/4 cup canola oil
4 garlic cloves, coarsely chopped
4 inches piece fresh ginger, coarsely chopped
1/4 teaspoon ground black pepper (to taste)
Salt
4 teaspoons sugar

For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water. Add the peeled shrimp and set aside for 20 minutes. Drain the shrimp and pat them dry.

For Saute:
In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute. Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.

Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.

Snowy Soup Sunday

2010-01-31T15:44:00.000-08:00

Sundays in college were always spent studying all day in the undergraduate library. After hours upon hours of catching up on the week's school work (I didn't have the greatest college study habits), I would walk across campus for 7pm mass at the Newman Center. When church ended, I grabbed dinner with friends at Panera Bread. To this day, soup at Panera takes me back to those cold, winter Sundays in college.

Now, 3 years out of school and mere months away from starting another rigorous stint of classes , I find myself craving Panera soup. Luckily, this month's Food Network Magazine has a recipe very similar to the soup that I love.

I know that this is absolutely comfort food, but don't we all need that after such a snowy weekend?

Almost-Famous Broccoli-Cheddar Soup

6 Tbsp. unsalted butter

1 small onion, chopped

1/4 cup all-purpose flour

2 cups half-and-half

3 cups low-sodium chicken broth

2 bay leaves

1/4 tsp. freshly grated nutmeg

Kosher salt and ground pepper

4 cups broccoli florets (about 1 head)

1 large carrot, diced

2 1/2 cups grated sharp cheddar cheese, plus more for garnish

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, about 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of broccoli and carrot. Return to the pot.

Add the cheese to the soup and whisk over medium heat until melted. Ladle into bowls and garnish with cheese.

Rah, Rah Carolina, -lina...

2010-01-26T18:11:00.000-08:00

"We hail from NCU,
We have the team to win it, We have the spirit in it,
We wear the colors white and blue...
So it's fight, fight, fight for Carolina
As Davie did in days of old.
We will rally 'round the well and cheer the Tarheel team like hell for the glory of NCU!"

Arugula and Goat Cheese on Pasta
2 cups arugula
5 oz. goat cheese
1 tomato, chopped
1/4 cup olive oil
2 tsp. minced garlic
8 oz. pasta
salt and pepper to taste

Cook pasta al dente. Saute tomato in garlic and olive oil for 3-4 minutes. Drain pasta, and mix with arugula, tomato mixture, goat cheese and salt/pepper.

Give Me Veges!

2010-01-25T17:06:00.000-08:00

After cookies and creamy soup this weekend, my body was screaming for a run and a healthier dinner choice. Annie and I went on a running tour of 5 Points, and then I pulled out some of my fitness magazines for tonight's selection. Surprisingly, this was the best dinner I've had in my recent past!

Grilled Cheese with Pear

(Fitness Magazine, 2/10)

2 slices of thinly sliced bread

olive oil

grape jelly

Havarti cheese, thinly sliced

pear, thinly sliced

cooking spray

Brush one side of each slice of bread lightly with olive oil. Turn over slices and spread with jam. Top each with cheese and sliced pear.

Lightly coat a griddle or large skillet with nonstick cooking spray. Preheat over medium heat. Add sandwiches and cook 5 to 6 minutes or until cheese is melted, turning once to brown both sides.

(296 calories)

**Financial Cheese Note: Havarti is expensive (~$1/slice), so only get enough for your sandwich if you are trying to keep a small food budget**

Roasted Beets and Sauteed Swiss Chard

(Endurance Magazine 1/10), 4 servings

1 bunch fresh beets

1 bunch Swiss chard

2 medium sized carrots, peeled and diced

1 large onion, diced

2 cloves garlic, minced

1 Tbsp. olive oil

salt and pepper to taste

1 Tbsp. apple cider vinegar

1 pinch of red pepper flakes (optional)

Thoroughly wash beets and separate them from their leaves. Sprinkle beets with olive oil and salt and put them into a 375 degree oven. Cook for 30 to 45 minutes, or until a knife easily pierces them.

Remove beets from the oven and let them cool for 15 minutes. Once they are cool enough to handle, then peel the skins off with a knife and slice them.

Meanwhile, saute the onion and carrots in a large skillet for 5 minutes at medium to high heat. Add the minced garlic and saute for another minute; Add Swiss chard.
Keep tossing in the pan for about 2 minutes; add the apple cider vinegar. Continue to stir the vegetables in the pan and add the sliced beets, while lowering the heat to medium-low.

Toss the vegetable mixture until the beets are reheated, about 1 minute. Season with salt and pepper and red pepper flakes, if desired.

(180 calories / 512% Vitamin A / 117% Vitamin C / 28% Calcium / 38% Iron)

Soup Sunday

2010-01-24T13:50:00.000-08:00

This Soup Sunday was a fun one, because a main ingredient for this recipe was a bottle of my home brewed beer. That's right, after a month of brewing, bottling, and keeping the bottles warm enough for carbonation to occur, my beer is ready! I must say, it's quite a process to brew beer, but it's fun if you have a buddy with whom to join forces (mine is my Dad). Annie's Amber Ale turned out great and was a perfect way to begin my adventure in home brewing!

Cheddar-Horseradish Soup

2 leeks, diced

2 carrots, diced

1 1/2 Tbsp. butter

1/2 tsp. salt

1/2 tsp. cayenne

3 Tbsp. flour

2 Tbsp. dry mustard

1 bottle of beer

1/4 cup horseradish

3 cups water

a dash of Worcestershire

2 cups half-and-half

1 1/2 cups cheddar

Sweat carrots and leeks in butter. Add cayenne, salt, flour, and dry mustard; cook for 2 minutes.

Add beer, horseradish, water, and worcestershire; simmer until thick. Whisk in half-and-half and cheddar.

A Beautiful Saturday with cookies

2010-01-23T13:31:00.000-08:00

These cookies turned out pretty well. The one thing I would have done differently was to chop the ginger into smaller pieces.

Happy Saturday everyone!

Ginger Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl,add the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Shoes, shoes, and more shoes

2010-01-22T17:04:00.000-08:00

There are many aspects of AmeriCorps that make the year so worth it. The two main parts of the service year that I've enjoyed most are crossing paths with such interesting people and having the chance to participate in a wide variety of service projects.

I got into the office this morning, ready for a busy day. This week has been a crazy one between having wonderful family in town, battling a terrible cold, and helping out at a hectic office. Today was certainly no exception.

I sat down for my 8:30 appointment, wondering if I would be able to connect with my customer. The young man was about my age, and he looked like he had had quite a few disappointments in his recent past. He seemed aloof in his gray hoodie with the hood thrown over his head. Working together for an hour and half, I tried to lift his spirit with every part of the resume process. He had some charges on his criminal record, but his skills were strong and something to be proud of. By the end of the meeting, my customer was describing his childhood, growing up on a farm in Iowa with 5000 hogs. I have no doubt that I never would have crossed paths with him had I not participated in AmeriCorps today. I'm so glad that I did!

By 10:15, I was standing before a mountain of shoes. Giving the remainder of my day's hours to Shoes-4-Souls (https://www.myoldshoes.org/), I organized pairs upon pairs of shoes for Haiti with other AmeriCorps members. Although I feel like the mountain was still tremendous when we left the office, I'm glad that I gave a small part of my volunteer year to a country that is in such tragic condition.

There are downfalls to AmeriCorps; I don't deny that. Days like today, however, make me certain that I will always look back on this year of service fondly.

Cajun Shrimp and Rice
1 28-oz. can diced tomatoes
1 cup chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 cup rice
2 garlic cloves, chopped
1/2 tsp. Cajun seasoning
1 lb. cooked, shelled and deveined shrimp
Hot pepper sauce (optional)
1 Tbsp. olive oil

Cook onions, garlic, and bell pepper in olive oil for about 5 minutes in a pot over medium heat, until onions start to become translucent. Add broth, tomatoes, rice, and Cajun seasoning to the pot. Increase heat and bring to a boil. Stir once, cover and cook on low heat without opening the pot for 20 minutes. Add shrimp, stir, and serve.

What to do with Santa...

2010-01-17T13:17:00.001-08:00

Every year, I get a chocolate Santa Claus in my stocking. I don't doubt that it's nice chocolate. In fact, I know it's nice chocolate because we, Konitzers, are chocolate snobs. I also understand the appeal of the chocolate Santa...festive, sweet, and bulky for the stalking. My chocolate Santa, however, almost always goes to waste. This year, I've decided to find a use for Mr. Santa.

Chocolate Santa Walnut Cookies
1 chocolate Santa Claus (or Easter bunny)
Graham Crackers, broken into smaller squares
Chopped walnuts

Melt chocolate pieces in a glass bowl in the microwave, stirring in 20-second intervals, until smooth.

Dip squares of graham cracker in the chocolate and lay them to dry on wax paper or a baking mat. Before chocolate dries, sprinkle with walnuts. Let cool in the refrigerator for at least 2 hours to allow chocolate to set.

Soup Sunday

2010-01-17T11:59:00.000-08:00

Today, I awoke to a beautiful, balmy morning. I put on my church clothes and headed to Cathedral for 10:30 mass. There are certainly aspects of the church that I don't agree with, but I can't help but love the ritual and the act of gathering as a community to sing and say prayers that have been repeated weekly for centuries.

One of the readings today included the following:

"To one is given through the Spirit the expression of wisdom;
to another, the expression of knowledge according to the same Spirit;
to another, faith by the same Spirit;
to another, gifts of healing by the one Spirit;
to another, mighty deeds;
to another, prophecy;
to another, discernment of spirits;
to another, varieties of tongues;
to another, interpretation of tongues.
But one and the same Spirit produces all of these,
distributing them individually to each person as he wishes."

When I heard this, I secretly hoped that the priest would focus on this during his homily. Instead, he took the easy route and talked about the gospel (Jesus turning water to wine, Jesus listening to the virgin mother's request...yada, yada, yada). I decided to use the mass to focus on the second reading instead.

My priest in college would repeat on a regular basis that it is our duty to understand our strengths and use those strengths to improve our community. Martin Luther King, Jr. might be the greatest example of this. He realized the strength of his rhetoric, and he used it whenever he could to empower the helpless and unify different communities.

We don't have to be great at everything. Some people can easily volunteer in shelters and connect with those around them. Others have more to give in writing to their political leaders about programs that need to be set in place for people with disabilities. Some enjoy working with rescue animals, and others would rather spend their time preparing envelopes for fundraisers. Whatever your skills, I encourage you on this week of Martin Luther King Day to do something. If you're busy, just run one quick errand and consider it a job well done!

Here are some ideas:

Drop canned food off at Raleigh Rescue Mission:
314 East Hargett Street
Raleigh, NC

Write a letter to a soldier:
A Million Thanks
Care of DoSomething.org
17853 Santiago Blvd., #107-355
Villa Park, CA 92861

Send a few bucks to Haiti:
https://donate.pih.org/page/contribute/haiti_earthquake?source=earthquake&subsource=standwithhaiti

Donate women's clothes/children's clothes/accessories/handbags/belts to Interact:
1012 Oberlin Road
Raleigh, NC 27605

And for Soup Sunday...

Savory Bean and Kale Soup
3 14-oz. cans vegetable or chicken broth
1 15-oz. can tomato puree
1 15-oz. can small white beans
1 package of pre-cooked brown rice, cook according to package directions
1/2 cup finely chopped onion
1 tsp. dried basil
1/4 tsp. salt (or less if you use regular sodium broth)
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, chopped
8 cups coarsely chopped kale leaves
(optional) Shredded Parmesan cheese

In a large pot, combine broth, tomato puree, beans, onion, basil salt, pepper, red pepper, and garlic. Cover and cook for at least 1 1/2 hours on medium to low heat.

Just before serving, stir in rice and kale and sprinkle with Parmesan cheese.

(150 calories per serving)

Read this, Eat that

2010-01-15T15:41:00.000-08:00

While I'm not very picky about the food I eat, I'm extremely picky about the books I read. If I'm going to sit down and dedicate hours upon hours to a book, it's going to be something that sucks me in and consumes me. I love a good book that's well written enough but doesn't require the accompaniment of a dictionary. I want the words to wrap around me like a coat, and I enjoy the themes that make me question my opinions and beliefs.

One such book is The Glass Castle, a memoir by Jeannette Walls. I read it a few years ago, and I've thought about it thousands of times since then. The book is about a family whose parents choose to live an indigent life. At certain moments, the children had to rummage in trash cans and even eat dog food. Both parents were well educated and provided a wealth of knowledge but never were able to follow through with providing basic needs.

This week, Jeannette Walls graced Raleigh with her wit and inspiring perspective. I, of course, went to see her speak...I even asked a question! I took away quite a bit from her speech, but one thing that I wanted to share with you was her view of the economy. She said that a great many of us have never had to go hungry, and most of us have had more than our basic needs most of our lives. However, when you have to struggle or when something really unfortunate occurs in your life, you learn the boundless resilience that you have. You realize that you can bear so much more weight than you ever knew possible. "Anyone can ride a horse," Walls said, "the important part is falling off the horse and recovering." She also said that when things get tough, sometimes all you can do is "push and pray."

One other thing I noticed about Ms. Walls was that she was not bitter. In fact, her mother lives with her on her Virginia property. Walls understands that her parents were severely flawed in much of their parenting, but she is grateful for the importance that was placed on education and learning. She is able to see the best parts of her parents and the few good things about her childhood. I think we all can learn from that. We are all flawed individuals but rather than focusing on those flaws, why don't we emphasize and thank each other for the good characteristics we all have.

Anyway, I think I'm beginning to ramble. Read The Glass Castle and tell me what you think. Also, try this recipe!

Farm Stand Caponata
(this makes a ton, so 1/2 the recipe if you aren't cooking for an army)

2 med. sized eggplants, cut into 1/2 inch cubes
2 T coarse salt
5 T olive oil, divided
2 Diced red onions (1/4 inch dice)
2 T minced garlic
1 can diced tomatoes
salt, to taste
1 cup diced (1/4 inch) celery hearts and leaves
1/3 cup pitted green olives, halved lengthwise
1/3 cup balsamic vinegar
1/3 cup golden raisins
2 T drained capers
Freshly ground black pepper, to taste

Toss the diced eggplant in a colander with the salt. Let it rest for one hour. Blot eggplant and set aside.

Heat 2 T of the oil in a heavy pot over low heat. Add the onions, stirring occasionally, until softened, cook about 10 minutes. Add the garlic in the last 3 minutes.

Add the tomatoes, tomato paste and salt, stirring occasionally, simmer for 20 minutes. Add the celery and simmer 10 minutes longer.

Line the bottom of a bowl with paper towels. In another heavy pot heat the remaining 3 T oil over medium heat. Brown the eggplants in batches, then remove to the lined bowl to drain. Stir the eggplant into the tomato sauce along with the olives, vinegar, raisins, capers and pepper. Simmer (do not boil) 5 minutes, partially covered, over low heat for the flavors to blend. Uncover and simmer 5 mins. longer. Adjust the seasonings. Serve at room temperature as part of an antipasto or on top of little toasts.

The Beauty of Baking

2010-01-12T17:29:00.000-08:00

There is a sense of calm that I feel when I'm baking. I love baking, because every measurement is exact. If you add the correct amount of flour, butter, and eggs, you can get sugar cookies. Switch up the ratio a bit, and you have bready, wonderful scones. You don't have to spend time over the stove wondering if the recipe tastes right or if you are missing that certain spice that can kick it up a notch. Nope, stick to the recipe when baking and you'll usually get beautiful results.

When baking, I always try to mimic Ina Garten's calmness in the kitchen. She just seems to be in a kind of active meditation that leads to the best looking meals. There are too many serious things in this world to stress out about cooking. When stress comes to the kitchen, it's time to get take-out. Of course, I may find even more relaxation in the kitchen if I could cook in the Hamptons as Ina does.

Oh well, I remain here in Raleigh for now, baking up a storm and sharing it with you, my friends!

Canadian Cheddar Cheese Scones
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 1/2 cups (8-ounces) shredded sharp cheddar cheese
1 large egg, beaten
1/4 to 1/3 cup milk

Preheat oven to 425 degrees.
Lightly grease a baking sheet; set aside.
In a mixing bowl, stir flour, salt, baking powder and mustard powder together. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the cheese, mixing well.
Combine the egg with 1/4 cup of the milk and stir into flour mixture to make a soft dough, adding more milk only if it is needed.
Turn dough out onto a lightly floured work surface. Knead several times and then pat dough out into an 8-inch circle onto the prepared baking sheet.

Cut into 8 wedges. Brush scones with milk.
Bake until tops are just starting to brown, about 9 to 12 minutes. Serve immediately.

A Special Soup Sunday

2010-01-10T14:51:00.000-08:00

Last night, I babysat two adorable little girls. It was just where I wanted to spend my time, listening to the thoughts of Sutton (2) with plump baby May (4 months) in my arms. Toward the end of the evening, after dinner and baths, Sutton snuggled up next to me and said, "I missed you Mimi." Sutton isn't very talkative, so I cherished her words.

I came home very content after my evening of babysitting. As I pulled up to my place, I decided to check the mail, which usually consists of a NC pay stub and a few advertisements on Saturday. This time, one more very important envelope sat in mailbox 2223, my acceptance to Brody School of Medicine!

I immediately started crying, and then I sat on my front stoop for about 4 minutes re-reading the letter. Then I, of course, called my parents. It's been a long road...dozens of hours of required science courses, 3 MCAT tests (2 too many), 2 Kaplan courses, 3 years of applying, thousands of dollars in AMCAS submissions and secondary applications, 100's of volunteer hours, many disappointing moments...and here I am, with my metaphorical foot in the door and through the first hoop required to be a doctor. And I will be a doctor, but not just any kind of doctor. I'll be a compassionate one who will care about people in the community...and not just the ones who can afford the insurance.

Now for Soup Sunday: I had this one recipe that I was saving until I got into school, because it would be a splurge in both finances and calories. $10 Camembert cheese melted over a rosemary pasta, can you think of anything better? But I didn't plan for this recipe when I ate approximately a block of cheddar cheese in my Macaroni yesterday. So here I am, putting the Camembert cheese recipe to the side for another special occasion and turning to Split Pea Soup.

This recipe is for my Asheville loves, as I know I haven't been favoring them lately with all the animal ingredients. Enjoy!

Vegan Split Pea Soup
allrecipes.com

1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1/2 cup barley
1 1/2 teaspoons salt
7 1/2 cups water + more as soup cooks
3 carrots, chopped
3 stalks celery, chopped
1 potato, diced
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

In a large pot over medium high heat, sauté the oil, onion, bay leaf and garlic for 5 minutes or until onions are translucent.

Add the peas, barley, salt and 7.5 cups of water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally. Add water as soup begins to thicken.
Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper.

Simmer for another hour, or until the peas and vegetables are tender. (Continue to add water to reach desired thickness.)

Cheese, wonderful cheese

2010-01-09T11:35:00.000-08:00

One of my childhood favorites was macaroni and cheese. Even now, I secretly get a little excited when I have to make a box of Kraft for the kids I babysit. Macaroni, for me, has to be creamy and smooth. Give a kid baked mac and cheese and watch his or her nose turn up at the texture and eggy consistency. Kids, I agree...give me the boxed kind any day over the fancy recipes.

Recently, I discovered a homemade recipe that comes very close to the boxed stuff that I love... but without all the mystery ingredients that go into powdered cheese.

One very important pointer:
I thought my mom was going to have a nervous breakdown as she saw me whisk the cream sauce the first I made it. You can't be girly about it. You have to whisk the hell out of the sauce, as if the consistency depends on it (because it does). As my mom scorned, "You don't want clumps!"

I was like a giddy little girl today when I discovered that my sauce was beginning to thicken exactly how I wanted it. Yum, yum, yummy. Make this, and thank your lucky stars that you decided not to worry too much about calories with the New Year!

Spinach-Bacon Mac-n-Cheese
Southern Living, December 2009

1/2 (16 oz.) package rotini pasta
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups 2% milk
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. garlic powder
1 (10 oz.) block 2% sharp Cheddar cheese, shredded
1/2 cup chopped cooked turkey bacon (about 6 slices)
1 (6 oz.) package fresh baby spinach, thoroughly washed

Prepare pasta according to package directions.

Meanwhile, melt butter in a large saucepan over medium-low heat. Increase heat to medium and gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and next 3 ingredients; cook, whisking constantly, 8 to 10 minutes or until thickened. Remove from heat.

Gradually stir in Cheddar cheese, stirring until cheese is melted and sauce is smooth.

Stir in hot cooked pasta, bacon, and baby spinach. Serve immediately.

My Cooking, My Sanity

2010-01-07T16:19:00.000-08:00

Now that I'm back in full gear after the holidays, I feel like I'm being tossed around in a million directions with little tangible success. Today I almost lost it when the same middle aged lady who ALWAYS leaves her used tissue at a computer desk once again walked out without tossing it in the trashcan. It's probably a good thing that she didn't return for the day, because I was fuming and ready to speak my mind.

On top of the little annoyances, I wish that success came with a bit more speed. I feel like there are so many people who are giving their heart, soul, and energy into their job search process, and they still have nothing to show. It's nearly impossible to leave my work issues at the office when I'm continually flooded with stories from customers who don't know how they will pay bills, support their children, and make ends meet.

And then there is the separate issue of getting into medical school...I won't even bore you with that...

During times and feelings such as these, there are 2 things that best return me to sanity: running and cooking. And tonight I turned to cooking. When the world seems like its pushing against me, I know that I can retreat to my kitchen for an hour or two and rely on the recipes of great chefs to make my dinner the medicine I need for the evening. And I know that I have you, my friends, with whom to share my recipes.

Barefoot Contessa's Zucchini Pancakes
2 medium zucchini
2 Tbsp. grated red onion
2 eggs, beaten
6-8 Tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. pepper
Unsalted butter and vegetable oil

Preheat the oven to 300 degrees.
Grate zucchini into a bowl using the large grating side of a box grater (or use the queen of food processors). Immediately stir in the onion and eggs. Stir in 6 Tbsp. of flour, baking powder, salt and pepper. Add flour to reach pancake batter consistency.

Heat a large saute pan over medium heat and melt 1/2 Tbsp. butter and 1/2 Tbsp. oil together in the pan.

Cook pancakes 2 minutes on each side until browned. Place on sheet pan and warm.

Serve over a grapefruit, arugula, and avocado salad...yum!

Soup Sunday

2010-01-03T17:32:00.000-08:00

"This is a bag filled with dreams & recipes for soup & he's deciding right now which he's really hungry for. "
StoryPeople

Cider Onion Soup
Bread Rounds:
1 French Baguette, sliced into 1/2-inch rounds

Soup:
4 Tbsp. unsalted butter
5 cups sliced yellow onion
4 cups hard cider (regular cider can also be used)
4 cups low-salt beef or chicken broth
Salt and freshly ground black pepper to taste
4 Tbsp. unsalted butter, melted
2 1/2 cups sliced firm, smooth cheese, such as swiss cheese

Preheat oven to 325 degrees.
To make bread rounds, brush both sides of bread slices with butter. Arrange in a single layer on a baking sheet. Bake about 25 minutes, or until crisp and golden.

To make soup, melt butter in a soup pot over low heat . Add onion. Cover and cook, stirring occasionally, for about 25 minutes, or until soft and just starting to color.

Increase heat to medium; cook, uncovered, for another 25 minutes, or until onion is deep golden brown and almost caramelized.
Add cider and broth; bring to a boil over medium-high heat. Season to taste with salt and pepper. Reduce heat to low. Simmer, uncovered, for about 30 minutes.

To serve, bring soup to a boil. Preheat broiler.

Ladle soup over breads and place 3 bread rounds and sliced cheese over soup. Broil about 2 minutes, or until cheese is bubbly and just starting to brown. Serve hot.

Snowy Weather, Close Friends, and Creme Brulee

2010-01-02T17:36:00.001-08:00

This morning, I woke up to beautiful snow, dusting the yards and sidewalks of Asheville. With blustery weather outside, my food guru and I snuggled up on the couch and caught up on each other's lives. When friends move away, it always makes me realize the space in my life they used to fill on a daily basis. Bridgey was my running buddy, fellow dog lover, and best friend in Raleigh. It was so refreshing to laugh with her again today and see her in bliss with her lovely fiance.

When I got home from the journey to the mountains, I made creme brulee.

Dr. Joe's Creme Brulee with Grand Marnier
For Custard:
1 qt. heavy cream
1 vanilla bean
1 piece of candied orange peel
3/4 cup sugar
8 egg yolks
3 Tbsp. Grand Marnier, plus a little more for finishing

For the top:
1/2 to 3/4 cup light brown sugar

Preheat the oven to 250 degrees and put the rack on the middle level. Boil a kettle of water.

Heat the heavy cream to just below the boiling point. Add vanilla bean and the orange peel; cover and keep warm. Stir the sugar, egg yolks, and orange liqueur together just until blended - stir, do not beat and cause bubbles. Gradually stir in the hot cream and mix well to dissolve the sugar - again, stir rather than beat. Ladle the custard through a fine-meshed sieve into oven proof oval molds or ramekins of about 1/2-cup capacity or greater.

Arrange the molds in a baking pan large enough to hold them all comfortably. Slide out the oven rack, and set the pan on it. Very carefully, pour enough boiling water around the molds to come halfway up the sides of them.

Bake about 2 hours, or until the custards are set. Test by poking the tip of the paring knife about 1 inch from the side of the mold into the custard. The knife should come out clean, but the custard should still tremble slightly. Remove the molds from the water bath and chill on a tray in the refrigerator. Will keep, covered, for several days. To re-warm, set back in a hot water bath in a 200 degree oven for about 30 minutes.

Shortly before serving, sieve about 1 Tbsp. of brown sugar over the top of each custard, lightly tamp down, and carefully glaze tops with a propane torch held 2 inches from the custards, moving in circular motion.

Pour a Tbsp. of the orange liqueur over the hot glaze. Averting your face, light with a match and serve.

And there's a hand my trusty friend

2010-01-01T06:05:00.000-08:00

...And give us a hand o' thine !
And we'll take a right good-will draught,
for auld lang syne.

Happy New Year, friends! My evening was pretty uneventful, and I have found that I love waking up to the New Year feeling fresh and re-invigorated. This year, I decided to live by a mantra rather than a New Year's Resolution. Honestly, I don't really care about losing an extra few pounds, exercising more, or picking up a new hobby. Also, I generally make a hobby out of breaking lenton promises and new years resolutions.

So here is my mantra:

"I will embrace the present by giving all of my effort to the people and challenges directly before me."

Write your own and put a post-it on your bathroom mirror. And for a delicious dessert:

Bananas Foster
1 Tbsp. butter
1/2 cup brown sugar
3 Tbsp. banana liqueur
2 bananas, sliced lengthwise
Brandy
Vanilla ice cream

Melt butter with sugar in a skillet. Mix in liqueur. Add bananas.
Warm brandy and pour over bananas. Light with a match. Serve over vanilla ice cream.

Wonderful (cheap) eggs

2009-12-29T17:28:00.000-08:00

Eggs are always on top 10 lists of cheap healthy food, and I decided to let that be my guide for dinner tonight. While I've always considered a frittata to be a lame way of presenting breakfast for dinner, I must say that I enjoyed every bite of my eggy meal tonight.

I thought you may want to know the other food on the top 10 list...

Top 10 Healthy & Cheap Foods
1. Black Beans $0.07/serving and 114 calories/serving
2. Eggs $0.09/serving and 78 calories/serving (cage-free eggs may be a bit more expensive but the chickens are happier)
3. Cooked noodles $0.13/serving and 166 calories/serving
4. Oats $0.19/serving and 140 calories/serving
5. Frozen vegetables ~$0.25/serving and ~82 calories/serving
6. Potato $0.23/serving and 168 calories/serving
7. Canned Tuna $0.62/serving and 70 calories/serving
8. Bananas $0.20/serving and 100 calories/serving
9. Apples $0.60/serving and 80 calories/serving
10. Lowfat milk $0.35/serving and 100 calories/serving

And for the Frittata recipe...

Sausage-and-Cheese Frittata
10 large eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 (12-ounce) package reduced-fat ground pork sausage, cooked and crumbled
1 cup (4 ounces) shredded Cheddar cheese

Whisk together first 4 ingredients at least 1 minute or until well blended.

Melt butter in a 12-inch ovenproof skillet over medium heat; remove skillet from heat, and pour half of egg mixture into skillet. Sprinkle evenly with cooked sausage and cheese. Top with remaining egg mixture.

Bake at 350° for 15 to 20 minutes or until set.

For a little variety...

2009-12-27T16:45:00.000-08:00

I know that I baked biscotti this past weekend, but I was especially drawn to another recipe by our friend Giada. In my opinion, you can never have too much biscotti. It keeps for up to 4 weeks in an air tight container and is a perfect accessory to a cup of coffee in the morning. I must add that I am especially enjoying my coffee this week, since it was a present from my favorite food guru Bridgey! Biscotti also makes a wonderful gift (I took a bag of citrus biscotti and almond biscotti to my coworker today to help ease the Manic Monday).

Citrus Biscotti

(Giada de Laurentiis, Everyday Italian)
2 cups all-purpose flour

3/4 cup fine yellow cornmeal

1 1/2 tsp. baking powder

1 tsp. salt

1 cup sugar

3 large eggs

1 Tbsp. grated orange zest (1 orange)

1 Tbsp. grated lemon zest (2 lemons)

1/2 cup coarsely chopped shelled pistachios

Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper or Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming 2 equal mounds spaced evenly apart. Moisten your hands with water and shape the dough in 2 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 15 minutes. Let cool before serving.

Soup Sunday

2009-12-27T16:15:00.000-08:00

Balancing my last hours at home between brewing beer with my Dad and baking/cooking with my mom, I decided to make an easy and light soup for this post-holiday Sunday. Because I haven't yet posted an Asian infused soup, I decided upon this recipe. Enjoy!

Wonton Soup

8 cups Chicken Stock

1 cup cremini mushrooms

4 green onions, chopped

1 Tbsp. low sodium soy sauce

1/2 tsp. toasted sesame oil

10 to 12 wontons

Heat stock to a simmer. Add mushrooms and green onion. Simmer on medium heat for 10 minutes. Add wontons. Cook for an additional 2 minutes. Season with soy sauce and sesame oil.

**Meat can be added by using frozen Trader Joe's chicken pot stickers instead of wontons**

Mama's kitchen

2009-12-26T16:17:00.000-08:00

I always enjoy cooking in my mom's kitchen. It's so much fun to crank up the Kitchen Aid mixer and spread my ingredients across her spacious counter tops. The lights in the kitchen are so warm and every necessary tool is easily at my disposal. I perform my cooking dance with an audience of 2 nosey hounds, my parents' basset hound Shamus and my own little Annie.

Tonight, I wanted to pick a recipe where I could use my new silicone baking mat. It's amazing how much cleaner baking becomes with a silicone mat. I think it may be my new favorite kitchen item...aside from the queen of my kitchen, the food processor.

Almond Biscotti
1/4 cup butter (softened)
1 cup sugar
2 large eggs
1 tsp. vanilla
1 1/2 tsp. almond extract
1 tsp. baking powder
2 cups flour
1 cup coarsely chopped almonds

Preheat oven to 350 degrees. Lightly grease large cookie sheet (or use a silicon pad). Cream butter and sugar, add eggs, then flavorings. Combine flour and baking powder and add to above mixture. Stir in nuts. Mixture will resemble regular drop cookie batter, being a little sticky. With floured hands on floured surface, kneed mixture just to combine, 5 or 6 times. Divide into 2 logs about 3" wide and 7" long. Place on the baking sheet, side by side (both will fit on one). Bake 35 to 40 minutes or until lightly golden. Remove from oven- cool 7 to 10 minutes on pan, then slice crosswise into 3/4" slices. A serrated knife works well. Lay cookies on their sides on the cookie sheet and return to oven for 10 to 15 minutes, more to lightly toast. Remove to rack to cool. Pack in tins to retain crispness. Keeps well for 4 to 6 weeks.

Let every heart sing...

2009-12-25T08:50:00.000-08:00

"One time on Hollywood Boulevard I saw a young girl with a baby. It was a crisp winter morning & her hair shone dark purple in the sun. She was panhandling outside the Holiday Inn & the door clerk came out & told her to be on her way & I wondered if anyone would recognize the Christ child if they happened to meet. I remember thinking it's not like there are any published pictures & purple seemed like a good color for a Madonna so I gave her a dollar just in case."
-StoryPeople

Christmas is such a joyful time of year for so many people. This year, it took me an especially long period of time to get into the Christmas spirit. Just the thought of the worried faces of my customers at the Employment Securities Commission and I'm stuck thinking, "Why do I get to celebrate Christmas while others are met with a bad economy and the inability to provide the gifts their children desire." Or I think of my friend, who will spend this Christmas alone in his apartment, reading his bible and trying to remember what Christmas is all about.

On Tuesday night, however, I went on a run to my favorite Christmas corner in Raleigh. At the intersection of Iredell Drive and Jarvis Street, beautiful bright snowflakes reached high into the trees in one yard and a perfectly lit house decorated another corner. To top it off, the 3rd corner had every blow up Christmas decoration imaginable. Standing in the middle of all the lights, I sent a prayer up to the universe that my heart would find peace in this season and that my customers would see beauty beyond all the stress and anxiety. Since that night, I have kept Christmas on my mind. After all, the best parts of Christmas are family, faith, and the spirit of giving (not only of presents, but of love).

My favorite tradition is Christmas Brunch. I fill my belly every year with sweet, fresh ambrosia and eggs Benedict...not to mention a mimosa, of course. My presents to you, my dear friends, are two recipes that I look forward to, year around. Enjoy them!

Ambrosia
2/3 ratio of grapefruit sections to orange sections
1 small can of maraschino cherries
1 1/4 cup sweet coconut (optional)

Combine all ingredients.

Easy Hollandaise Sauce
3 egg yolks
1 Tbsp. hot water
1 Tbsp. lemon juice
1 stick hot, melted butter
Salt, pepper

Combine yolks, water, lemon juice in a blender. Blend for 1 minute. With blender running, add butter. Season with salt and pepper.

**Store Hollandaise Sauce in a thermos while poaching eggs, heating Canadian bacon, and toasting English Muffins.**

Soup Sunday

2009-12-20T19:41:00.001-08:00

Clad in my first Christmas present of the season, a sassy apron from Rach, I cooked a tasty tortilla soup for this week's Soup Sunday. This recipe is super easy and low calorie. It's just what I need, as I know my trip to Shelby will include Eggs Benedict, peppermint cheesecake, and champagne galore.

Tortilla Soup
• 2 (6-inch) corn tortillas
• 1 tablespoon plus 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1 small onion, chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 2 (14.5-ounce) cans no salt added diced tomatoes . with juice
• 1/4 cup fresh lime juice
• 1/4 cup plain yogurt
• 2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of plain yogurt, and a sprinkle of cilantro.

Random Acts of Kindness

2009-12-19T19:08:00.000-08:00

This week, my neighbor left a bag of beautiful gala apples on my porch. Her random act of kindness warmed my Wednesday, and I wanted to repay her in some way. I made this delicious Orange and Cranberry Bread, and I hope she enjoys it as much as I've enjoyed the apples!

Orange & Cranberry Loaf
(from The Magnolia Bakery Cookbook)

2 c all-purpose flour
1 c sugar
1 1/2 t baking powder
1/2 t baking soda
1 t salt
zest from 3 oranges
3/4 c orange juice (about 3 oranges)
1 large egg, at room temperature
2T unsalted butter, melted
1 c cranberries, coarsely chopped

Preheat oven to 350F. Grease and flour a loaf tin. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt and orange zest. In another bowl, combine the orange juice, egg and melted butter together. Add in the flour mixture and stir until just blended. Throw in the cranberries and combine. Pour batter into tin and bake for about 1 hour or until cake tester comes out clean. Let cool on a wire rack.

Sweet "Thank You's"

2009-12-16T19:12:00.000-08:00

Make cookies for someone who has made a difference in your year. I made a tin for my boss today. He took a chance on me by offering me a spot in AmeriCorps, and I'm thankful for that! I decided upon molasses cookies...they're my (2nd) favorite. My very favorite are vegan almond cookies from Whole Foods, but I have yet to discover a recipe that matches them.

Molasses Cookies
3/4 cup margarine, melted
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar

In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F. Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Gift tags can be downloaded from everybodylikessandwiches.blogspot.com

Soup Sunday

2009-12-13T16:15:00.000-08:00

My appreciation for Corn Chowder developed over 6 years ago when I was doing Outward Bound in Maine. I was taking part in a 27-day sailing trip on an open haul boat. Although the wind was perfect on this particular day, the high swells and the cold, rainy downpour made most of the crew seasick and miserable. I remember thinking, "Why did I choose to go on this trip again?"

After hours upon hours of being cold, our group finally pulled into a cove and anchored the boat. We then constructed a tent and dried ourselves off. Once all of the day's chores were finished, we made a big pot of corn chowder. The warmth and relief that a bowl of soup brought me that day remains to be a fond memory of mine.

Today, I spent many hours working at a food drive in weather that reminded me of Outward Bound. The crowds were slow and very little food was donated. I kept dwelling on my cold toes and fingers, wishing that time would fly faster. The food drive finally came to a close, and I found myself once again cooking soup for Soup Sunday. I'm so glad that I chose corn chowder, because it was exactly what I needed to warm me and reinvigorate my spirit for the week.

Enjoy your Soup Sunday, and try this recipe!

Corn Chowder
(Splendid Table)

4 slices (turkey) bacon, sliced into 1/8 inch wide pieces
2 tbsp. extra-virgin olive oil
1 medium onion, chopped into 1/2 inch dice
2 bay leaves
4-5 sprigs fresh thyme
1/4 tsp. salt
1/8 tsp. ground pepper
1 medium red-skin potato, peeled and cut into 1/4 inch dice
4 large garlic cloves, coarse chopped
28-oz chicken or vegetable broth
1 lb. frozen corn
2 cups of milk or cream, or a blend of both
1/8 to 1/4 tsp. hot sauce

Put bacon, olive oil, onion, bay leaves, thyme sprigs, salt, and pepper in a 6 qt. pot. Saute over medium-high heat, stirring occasionally, until the onion begins to color, about 5 minutes.
Stir in the potato, garlic, and broth. Cover the pot tightly and simmer the soup over medium to medium-low heat for 10 minutes, or until the potato is tender.
Stir in the corn, milk or cream, and hot sauce. Remove from the heat.
Pull out the thyme sprigs and bay leaves. With a slotted spoon, transfer about 1/3 of the solids to a food processor or blender. Blend for a few seconds to crush the corn.
Return the mix to the pot. Heat the chowder to a bubble, and taste it for seasoning. Serve immediately.

Staying in the kitchen's warmth!

2009-12-12T08:38:00.000-08:00

Happy Saturday! I awoke this morning, unwilling to leave the warmth of my bedroom. Then, I had a great idea to make breakfast and listen to Car Talk. Can you think of a better way to spend your Saturday? I can't.

I leaped out of my bed, put on my purple Uggs, and got to work. With my sweet little beagle gazing up at me, I fried some turkey bacon and made a delicious batch of blueberry muffins that will warm my belly all week long. This quiet morning was so pleasant, and it was just what I needed to unwind from all the craziness that is AmeriCorps Access JobLink in December (the most difficult time to find a job).

Blueberry Muffins

(Southern Living 2009)

2 cups self rising flour

1/2 cup sugar

1 cup milk

1/4 cup vegetable oil

2 large eggs

1 cup frozen blueberries (fresh, in the Summah time)

Preheat oven to 400 degrees.

Combine flour and sugar in a large bowl; make a well in the center of the mixture.

Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.Spoon mixture into lightly greased muffin pans, filling two-thirds full.

Bake at 400 degrees for 15 to 18 minutes.

Bright, beautiful cranberries

2009-12-08T16:20:00.000-08:00

I fully appreciate the fact that the winter holidays celebrate cranberries. In my opinion, there isn't a happier color in food than the color of cranberries. They dress up and flavor a dish in ways that other ingredients just can't match. When paired with poultry, I find myself loving and embracing every sweet and savory bite.

Tonight, I made Panko-crusted lime chicken with a cranberry-orange salsa. I loved it, and I think you will too!

Panko-crusted Lime Chicken
Boneless chicken breasts
panko bread crumbs
2 Tbsp. olive oil
Juice of 1 lime

Dip chicken breasts in panko bread crumbs. Brown each side in a saucepan with olive oil over medium-high heat. Remove from pan. Reduce heat to low. Add lime juice. Return chicken to pan and cook, covered, over low heat for 15 minutes.

Cranberry-Orange Salsa
(Southern Living)
2 navel oranges
1/2 cup fresh cranberries, coarsely chopped
1/3 cup red onion, finely chopped
1 Tbsp. sugar
1 Tbsp. olive oil
1/4 tsp. salt
1 jalapeno pepper, seeded and finely chopped

Combine all ingredients; cover and let stand 1 hours. Serve alongside grilled chicken.

Day 2 as a 25 year old

2009-12-07T19:46:00.000-08:00

I know that it's no longer my birthday, but I can't believe it has come and gone so quickly! I feel like being 25 means that I'm now a grown up. It's funny how, as a teenager, I envisioned myself as married and almost finished with graduate school at 25...not single and participating in AmeriCorps. Now, I realize the twists and turns that can occur over a few years, and I appreciate the journey a little bit more. Things haven't been perfect, but I must say that I'm perfectly happy with my twenties so far!

Now that I'm 25, I think its time for me to embrace meatloaf...

Turkey, Chedder Mini-Meatloaves
(Southern Living)

1lb ground turkey
1.25 cups of chedder cheese, shredded
1 granny smith apple, peeled, cored, and shredded
1 onion, shredded
1/3 c. panko bread crumbs
1 egg
salt and pepper

Preheat oven to 375 degrees. Mix turkey, 1/2 c. chedder cheese, apple, onion, bread crumbs and egg. Sprinkle with salt and pepper. Distribute mix into a 12-cup lightly greased muffin pan. Cook for 16 minutes. Sprinkle the remaining cheese on top of the mini-loaves. Bake for an additional 5 minutes.

I'm in love...with my new food processor

2009-12-06T16:57:00.001-08:00

Hello friends! I need to send forth an apology for the very slack, few and far between postings I've made over the last week. My Internet hasn't been working up to par, so I've spent my evenings thinking about Only Real Currency, reading Pat Conroy and catching up on house work. Never fear though, I'm back in full gear again.

Today, I'm breaking Soup Sunday tradition for 2 reasons:
1. It's my birthday, and I can break my own rules on my birthday.
2. My parents granted my wish by giving me the queen of food processors, and I wanted to test its power and wonder.

Birthdays are always a time of reflection for me. I must say, although I haven't yet heard from medical school and I'm not completely sure what the next year has in store for me, I'm so content with the place that I'm in right now. I'll have to wake up extremely early tomorrow morning to start my busy week, but at this moment I'm thankful for my friends and family who made this weekend a special celebration for me.

Barefoot Contessa's Hummus
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Rosemary Infused Olive Oil
Heat olive oil and a few sprigs of rosemary over low heat in a saucepan for 5 minutes. Allow to cool to room temperature.
Drizzle some over the hummus.

A Very Late Soup Sunday

2009-12-01T08:36:00.000-08:00

While at home for the holidays, my mom made a delicious bean soup recipe. My family is rich in tradition and wonderful memories; this recipe certainly had a story with it. My great uncle was a Prisoner of War in the Vietnam War for over 6 years. After a horrific journey of survival, he came home to an overjoyed family and a small town that was filled with pride for their soldier.

Soon after his arrival home, my family got to visit Washington, DC and the White House to celebrate my uncle's bravery. I'm sure it was an exciting vacation for a family from Bladenboro, NC. My grandmother has pictures in her home of my mom as a teenager standing on the White House lawn, clad in bell bottoms and a flower print button-up shirt.

While at the Capitol, my family ate at the Senate Cafeteria. My grandmother tasted this soup for the first time during that meal and asked for the recipe. Now, I'm enjoying it today!

Make this recipe and then see if you can find some old recipes in your own family to share with our generation!

US Senate Bean Soup
3 cups dry navy beans
4.5 qts. water
1 ham bone
1/5 lbs. ham
1.5 tbs. minced onion
1 tsp. thyme
3/4 tsp. celery salt
1/2 tsp. dry mustard

Soak beans overnight. Drain, and combine with water and ham bone. Cook 2-3 hours. Drain ham from broth and add onion, beans, celery salt, and thyme. Cook for 1 hr. Add dry mustard. Puree with a potato masher or immersion blender. Serve.

I'm thankful for you!

2009-11-28T07:09:00.000-08:00

Friends, I apologize for the small hiatus in postings on Real Currency. I took a break from the internet in order to really savor the holidays and my family's company.

Over the past few days, I've been lucky enough to spend copious amounts of time with my family in Shelby. Although it can sometimes be a bit chaotic, there is nothing better than the entertainment that my brothers and parents can bring to the holidays.

On Thanksgiving morning, my family joined hundreds of others on Gardner Webb's campus to participate in a 5K. It was so nice to run a race with my brother by my side. I'm sure that Mac was questioning his unhealthy college lifestyle as he struggled up the hills on that chilly morning, but I greatly appreciated his effort. Sibling rivalry was certainly illustrated as Mac sprinted the last 15 feet in order to "beat" me at the finish line.

Of course, Thanksgiving included its share of food in the Konitzer household...lots of food. My mom didn't want to break a single tradition, so the five of us had about 15 dishes, 3 kinds of gravy, and 6 desserts to choose from. Every bit of it was delicious, and I was thankful for my mom's culinary skills and both of my parents' great taste in wine.

I contributed to the meal with 2 versions of cranberry sauce. My mom had a great idea that the original recipe would be tasty on Brie as a holiday appetizer.

Perfect Cranberry Sauce
Food Network Magazine, Nov. 2009

Empty a 12-ounce bag of fresh cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Cranberry-Horseradish Cream

Fold 3/4 cup sour cream and 1 to 2 teaspoons horseradish into Perfect Cranberry Sauce. Chill before serving.

Soup Sunday

2009-11-22T15:38:00.000-08:00

My favorite Soup Sunday yet! I found this recipe in this month's Food Network Magazine:

Carrot-Mushroom-Barley Stew
2 cups carrot juice
10 ounces shiitake mushrooms, stems removed and reserved, caps sliced
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 cup instant barley
1 medium onion, chopped
1 stalk celery with leaves, finely diced
1/4 teaspoon dried rosemary, crumbled
Kosher salt and freshly ground pepper
4 medium carrots, cut into 1/2-inch pieces
4 cups kale or mustard greens, stems removed and leaves torn
1 tablespoon grated peeled ginger

Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.

Add the onion, celery and rosemary to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the carrots and cook 2 more minutes.

Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.

Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.

Per serving: Calories 333

**The recipe calls for instant barley, but I used regular barley...it was cheaper. I soaked the barley overnight in water. Then, I brought chicken broth to a boil and added the barley (3:1 ratio). Cook for 15 minutes covered on low heat, and drain.**

I'll keep this in my heart

2009-11-21T16:14:00.000-08:00

I spent this morning volunteering at an H1N1 flu shot distribution in Wake Forest. Walking up to the building, bright and early, I saw families from all parts of the community lined up, both outside and in, to get their shots/mist.

Because distribution was only for high-risk populations, the clinic was filled predominantly with children. I must say that I was quite amused, watching children's theatrical presentations as they awaited their vaccination fate. While some kids were carried into the building in tears, others kept their chin up with a level of bravery not often seen in grown adults. I chuckled, as all tears vanished with the offering of a Junior Sheriff sticker.

My favorite little girl today blew me a kiss as she walked out of the clinic. When I returned the gesture, she pretended to grab it in the air and she said, "I'll keep this in my heart." Those few words made waking up early on a Saturday totally worth it.

Standing in the clinic for hours upon hours made me wonder, would I enjoy working with children for a living? Despite the pitch of their screams and their tendency toward the dramatic, I think that I may enjoy observing their thought processes and points-of-view on a daily basis.

After a nice long nap this afternoon, I began cooking dinner. With my leftover chili, I prepared a terrific salad that's in this month's Food Network Magazine. It was delicious! I've come to the conclusion that beets are far underrated!

Beet-Citrus Salad
1 lb. beets
1/4 c. olive oil
2 tbs. sherry vinegar
2 tbs. scallions, chopped
1 bunch of arugula or spinach
salt and pepper
1-2 oranges or tangerines, segmented

Boil beets in salted water until tender, 30 to 40 minutes. Drain, peel, and slice in wedges.
Toss beets in a serving bowl with olive oil, sherry vinegar, scallions, and salt/pepper. Add arugula or spinach and citrus of choice and toss.

It's dream worthy!

2009-11-19T16:59:00.000-08:00

Last year, I made this chili on a cold winter evening and I've had dreams about it since. After a run on this balmy night, I oddly am still craving this recipe for dinner. The huge portions of vegetables and the variety of spices make this vegetarian chili better than any meat chili I've had in the past. Don't get me wrong, I am no vegetarian. This recipe is just too yummy to worry about the lack of beef. Make this for dinner, and I promise that you will have it on your mind year around.

Whole Foods Chili

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Soup Sunday

2009-11-15T16:08:00.000-08:00

Sunday never ceases to be my favorite day of the week. There's something so wonderful about waking up to a day that is completely yours. There's no need to rush around for the work day or think about the "To Do" list waiting for you. I promised myself a few weeks ago that I would save Sunday for Annie and me... and I've maintained that tradition.

I began the day with Splendid Table on NPR. I don't have basic cable television, so I depend heavily on the radio. If you haven't listened to Lynne Rosetto Kasper, I encourage you to download a few of the episodes on itunes. Her lovely voice inevitably makes you hungry as she describes recipes, from the most basic to the unusual.

I also took some time to put on my sneakers and run on this unseasonably warm day. As I was jogging on the greenway, I crossed paths with the couple whose boxer attacked Annie. Luckily, they were sans dog today and excited to see Annie back to full health (and energy). I'm so glad that I reacted to the dog attack with a calm and understanding attitude. Had I said the words that I was feeling in the moment, it would have made every greenway run an inevitable journey of awkward interactions. Instead, I can still enjoy my beautiful running path with an open heart.

Now I end my day in the kitchen as I do most nights. Concocting a soup with rich flavor as country radio plays in the background, I am happy that I gave some time to myself this weekend. It also energizes me to be able to share my thoughts and recipes with you. I hope that your Sunday evening is filled with good thoughts and a full belly too!

Spicy Black Bean and Pepper Soup

1 onion, finely chopped

3 cloves garlic, minced

1 large green pepper, diced

1 large, red pepper, diced

1 jalapeno pepper, finely chopped

1 Tbsp olive oil

1 Tbsp chili powder

1/2 tsp cumin

Pinch of sugar

2 cups reduced-sodium beef broth

One can black beans (15.5 oz.)

Salt and pepper

Stir the onion, garlic, peppers, and oil together in a large pot over low heat.

Cook, stirring often, for 10 minutes or until soft.

Stir in chili powder, cumin, and sugar, season with salt, and add the broth and the beans with their liquid.

Bring to a boil, lower the heat to a simmer, cover, and cook gently for 20 minutes.

Check the soup for salt and pepper.

Serve with lime, plain yogurt, and/or cilantro.

Serves 4.

200 calories per serving.

Giada never steers us wrong...

2009-11-12T14:53:00.000-08:00

Friends, I don't know about you, but I'm ready to depart from this work week. I think that having yesterday off messed up my rhythm. Don't get me wrong, I enjoyed every glutinous minute of yesterday...reading half a book...making pancakes...cuddling up to my beagle for an afternoon nap...that's the life.

I feel like today hit me like a ton of bricks though. Sitting at my desk this morning, I sent a prayer up to the universe that I would not only get through this day but find the energy to assist the people who enter the ESC with a smile. I will say that I mustered more energy and cheer than I could have imagined. I guess we're all resilient that way. After a long adventure of a day, it's so nice to be back in my house with a pot of pasta on the stove and a glass of red wine to sip on.

Since I've already shared my favorite marinara recipe, I've decided to revert back to my perfect Veteran's Day evening for inspiration. This recipe is from our favorite Italian Chef, Giada. Having made this recipe twice, I promise it is full proof. You ask, sweet potato fries for dinner? What else? I made a little kale, but it was mainly sweet potato fries that warmed my evening and topped off my perfectly lazy day.

Basil Sweet Potato Fries
5 sweet potatoes , cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice

Directions
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

Annie Loves Pancakes

2009-11-11T07:29:00.000-08:00

I woke up this rainy Veteran's Day morning thinking, "I want pancakes." I'm embarrassed to admit that my next thought was "too bad I don't have any bisquick."

Having quickly caught my silly thought, I began doing some online research for an easy pancake recipe. The one that I discovered was a great success in my house. Let me first say that my first 2 pancakes were a burnt mess, smoking up my house and making me pray that the fire alarm doesn't sound. Make sure your skillet is set to a medium-low heat; you'll have much better results. Due to my lack of pancake flipping ability, the later pancakes were not pretty either. They tasted great though!

As I was cooking my pancakes, I began thinking about the book that I just finished, The Art of Racing in the Rain. The book was from a dog's perspective, and it was a wonderful story of friendship. Anyway, Enzo, the dog in the book, LOVED pancakes. I couldn't help but drop a piece or two of these pancakes to my own dog Annie. Every dog should enjoy the bready, buttery goodness, right? Well, that was a huge mistake. I found myself having to pull Annie away from the kitchen counter and shoo her out of the trashcan with pancake scraps in it.

I'm glad Annie enjoyed her Veteran's Day breakfast, but I don't think I'll ever share my pancakes with her again!

Annie's Pancakes
1 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
2 tbsp. vegetable oil
3 tbsp. sugar
1 c. milk
1 egg or 1/4 c. egg whites
1/2 tsp. salt

Combine dry ingredients. Add milk, egg and oil. Mix until smooth. Heat pan over medium heat until water beads. Lightly spray or butter the pan. Pour pancake mixture in 1/4 cup amounts. Turn when tops are covered with bubbles and edges look cooked. Remove from heat when pancake stops steaming.

Soup Sunday

2009-11-08T15:32:00.000-08:00

I know that soup is not necessarily appropriate for the beautiful day that we had today, but I'm sticking to Soup Sunday tradition. This week's recipe came from my mom, a lady who taught me the value of a good meal at a very young age. When I make this soup, I find myself needing to sample it (maybe excessively) as it cooks. The leeks amp up an, otherwise, simple potato soup. Between the half and half and butter, I didn't skimp on a single calorie for this comfort food. Make this recipe...maybe on a colder day...and serve it to the people you love!

Potato Leek Soup
4 leeks (medium) white part only

1 medium onion, chopped into quarters
8 Russet Potatoes (or 4 Idaho Potatoes)

32 oz. chicken broth

2 cups half and half

4 T butter

Saute leeks and onion in butter for 5 minutes.
Pare, slice and chop potatoes. Add potatoes to the leek mixture with chicken broth. Cook until tender. Puree the mixture in a food processor or blender. Return to heat.

Add half and half. Season with salt and pepper.