I'm thankful for you!

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

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

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!

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

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...

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

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

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.

Tarheel Biscuits

I'm going to the UNC vs. Duke football game tomorrow, and I need the perfect recipe to contribute to the Tailgating extravaganza. I found this recipe on http://poppytalk.blogspot.com/ and thought this would be a perfect addition to a pre-game party. They're not super sweet, so pair them with honey.

Apple Cinnamon Drop Biscuits
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1 t raw sugar
3/4 t kosher salt
1 t ground cinnamon
1 pinch of ground nutmeg
1 pinch of ground cardamom
1 large apple, cored and diced
1/2 c plain yogurt
1/2 c skim milk
8 T unsalted butter, melted

1. Preheat oven to 475. In a large mixing bowl, whisk together the first 8 ingredients. Set aside.

2. In a smaller bowl, mix together the milk, yogurt and melted butter. Using a rubber spatula, add the wet ingredients to the dry, along with the diced apple, stirring until the mixture begins to pull away from the bowl. Be careful to not over mix!

3. Drop spoonfuls of dough onto a parchment covered cookie sheet, about 1.5 inches apart. Bake for 12 - 15 minutes or until tops are golden. Cool slightly and serve with butter, jam, or plain.


...and Go Heels!

Wednesdays, made better

Wednesday is my least favorite day of the week. I know that's a bit odd; it seems like everyone hates Monday. I generally use Sundays to be as relaxed and lazy as possible, so Mondays don't seem to hit me the way they do the rest of my office. Wednesday, however, feels like the 13th mile of a marathon. When I wake up Wednesday morning, I always get that feeling of "Jeez, I'm only halfway through the week."

Never fear, I have found something in Raleigh that makes me look forward to Wednesday. I'm like a giddy child on Christmas Eve as I wait to arrive home from work to find a present on my front porch. Friends, I must introduce you to Papa Spuds. If you don't live in Raleigh, forgive me...and if you've heard me talk about it (maybe multiple times), I'm sorry.

For those of you who haven't heard of Papa Spuds, it's an online farmer's market in Raleigh. I log on every weekend and place my order, and the produce is delivered to my house on Wednesday afternoon. You pay the same amount every week, and you are guarenteed a box of organic (and mostly local) goodness. I've found that, on my small budget, it's making me eat more veges. On top of that, I look forward to cooking dinner, as my refridgerator is always overflowing with colorful fruits and vegetables. Check out papaspuds.com and tell em I sent ya!

Shrimp Curry with a side of good conversation

Meals seem to taste better when eaten in good company. I don't know if it's the addition of wine or just good conversation and laughs, but I feel like the act of cooking for others turns a simple recipe into a celebration of food.

Tonight, I had an especially tasty meal of Home-Style Shrimp Curry and spinach salad. Two of my favorite Raleigh friends came to my house and entertained me with funny stories of the weekend. They also helped me prep for my medical school interview, and I will be forever grateful for their assistance.

This dinner was, overall, very easy. I will say that the recipe would be exponentially easier with a food processor (mom and dad...my birthday...dec. 6th...hint, hint), but it is still feasible and delicious from a blender. Make this meal, pair it with a $4 bottle of wine from Trader Joe's, and share it with someone you care about!

Home-Style Shrimp Curry
1 cup basmati rice, rinsed
2 teaspoons curry powder
Kosher salt
3.5 tbs vegetable oil
1 medium onion, quartered
3 cloves garlic
1 2-inch piece ginger, peeled
1 14.5-ounce can diced tomatoes
1 to 2 Serrano chile peppers, halved (remove seeds for less heat).
1 pound medium shrimp, peeled and deveined
1/2 cup low-fat plain yogurt
1/4 cup chopped fresh cilantro

Combine rice, 1 1/3 cups of water, 1 tsp. curry powder, 1/4 tsp. salt and 1/2 tbs. oil in a saucepan. Bring to a boil, then cover on low heat for about 15 minutes; keep warm.

Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.

Heat the remaining 3 tbs. oil in a deep skillet over medium-high heat. Add onion and cook until golden, about 12 minutes. Add garlic-ginger mixture, chiles, 1 tsp. salt and remaining 1 tsp. curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes.
Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 4 minutes. Remove from the heat, then stir in yogurt and cilantro. Serve with rice.

Ginger peeling tip:
My food guru's boyfriend, who I will call the vegetarian iron man, taught me the easiest way to peel ginger. Previously, I would use a knife or vegetable peeler thus losing a large part of the pulp and making quite a mess. The vegetarian iron man taught me that peeling a piece of ginger is most successfully achieved with a spoon. With the spoon faced concave side down, you can gently scrap the skin off the ginger. The spoon will allow for removal of the skin in all the tight spaces of the root and conserve the greatest amount of ginger.

Soup Sunday

Today is the second official Soup Sunday, and I have one delicious recipe for you! Nothing makes me happier in the kitchen than making a meal that celebrates the season. This recipe does just that with butternut squash. The finished product is a lovely sweet and savory blend of molasses and rosemary. The layers of flavor leave me scraping every bit of soup from the bowl. Don't be thrown off by the color, this soup is yummy!


Butternut Squash Soup
1 butternut squash, chopped
3 tbs. butter
1.5 cups of onion, chopped
4 tbs. molasses
4 tbs. balsamic vinegar
1.5 tbs. sage
1.5 tbs. rosemary
A pinch of salt
2 cups of water

Preheat oven to 400 degrees

Slowly brown the butter in a saucepan.

Add molasses, balsamic vinegar, sage, rosemary, and salt to the browned butter.

Warm for an additional 5 minutes.

Combine chopped onion and squash in an oven proof dish.

Pour molasses mixture over the onion and squash.

Bake for 45 minutes, stirring occasionally

Pour vegetables into a blender with water

Place blended mixture in a saucepan on the stove for additional heating if needed.

I made a quick batch of corn muffins to serve with the soup. It was a perfect meal for such a rainy day.