What's For Breakfast: Buttermilk Pancakes

D is off to Colorado this weekend for work. (Yes, I'm totally jealous. Aside from the bit where he's climbing towers to retrieve equipment and whatnot.)  But before he headed out this morning, he asked if I could make some buttermilk pancakes. After a bit of grumbling (I am not a morning person), I set to it. Although I'm pretty sure I named the last buttermilk pancakes recipe I posted on this blog as "the best ever," I think we've got a new contender. Today I tried a recipe from Martha Stewart, and it did not disappoint. The pancakes are delightfully fluffy and have a nice tangy buttermilk flavor. Add a little pure maple syrup on top (from Wisconsin, of course!), and you've got yourself a filling morning breakfast.

Buttermilk Pancakes (printer-friendly version)
makes at least nine 6" pancakes (I made a combination of regular-sized and silver-dollar sized pancakes)

2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons raw sugar
2 large eggs, lightly beaten
3 cups lowfat cultured buttermilk
2 tablespoons unsalted butter, melted, plus additional 1/2 teaspoon for griddle

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
2. In a small bowl, whisk together the eggs, buttermilk, and melted butter.
3. Add the liquid ingredients to the dry ingredients. Whisk together until just combined. Do not overmix. The batter will be lumpy.
4. Preheat an electric griddle to 375 degrees. Grease the griddle lightly with butter.
5. Use a spoon or small measuring cup (I used a 1/3 cup measure) to pour the batter into ~6" circles onto the hot skillet. Cook until bubbles form (about 1 1/2 to 2 minutes), then flip and cook until browned on the other side (about one minute more).
6. Place the cooked pancakes on an oven-safe plate in a warm oven until ready to serve.

(adapted from this Martha Stewart recipe)

What I'm Searching For: Christmas Cookie Inspiration

Cranberry and orange shortbread cookies / Angelettis /  Hazelnut thumbprints / Chocolate-espresso snowcaps / Cranberry and rosemary shortbread cookies / Cherry almond biscotti / Chewy chocolate-gingerbread cookies / Cranberry noels / Vanilla-bean spritz wreaths / Rum balls / Pfeffernussen / Lucinda’s molasses drops / Icebox shortbread / Chocolate-coconut bars / Holiday shortbread cookies / Stenciled chocolate cookies /  Glazed spritz cookies / Rosemary butter cookies / Marbleized ball cookies / Iced eggnog cookies

Once I started pinning Christmas cookie recipes last night, I couldn't stop. Martha Stewart's website is a particular treasure trove of holiday cookie recipes. As you can see, I pinned a number of shortbread cookie recipes -- it looks like I'll definitely be making a round or two of those this holiday season. I am particularly interested in trying some savory cookie recipes -- I'm really intrigued by the idea of adding fresh rosemary or other herbs to flavor a cookie.  

What I'm Thinking About: Baking Cookies

It seems that I have committed myself to baking a lot of cookies this holiday season. This is not really a problem, aside from the fact that since I am baking cookies for others, I can't sneak as much raw cookie dough as I'd like. (Let's face it, this is probably a good thing for my waistline.) Since I've agreed to bake several dozen cookies (many for events at D's workplace), I thought first I'd take a look through my archives to see what I've already posted about, and which cookies would be a nice addition to a cookie exchange or workplace potluck. Here are a few of my faves from this blog:

 Coconutty Chocolate Chip Cookies

 Oatmeal Raisin Cookies

 "A Crummy Commercial?!" Cookies

 Peanut Butter Blossoms

 Chocolate-Drizzled Shortbread Cookies

Spritz Cookies

Coming up tomorrow -- new-to-me cookie recipes that I'd like to try this holiday season. 

What's On the Side: Mashed Potatoes

Whenever roast chicken is on the menu, you can be assured that mashed potatoes will also be on the table at my house. For our Thanksgiving meal, I opted to follow a recipe to make "Two-Toned Mashed Potatoes." This recipe called for both Yukon Gold and Sweet Potatoes. I used Wisconsin-grown organic Creamy Gold potatoes and organic jewel sweet potatoes. However, my mashed potatoes lacked the two-tone coloration as my sweet potatoes were decidedly not orange on the inside. Regardless of their lack of orange pigmentation, they still added plenty of sweet potato flavor to the dish. I think the real highlight of this recipe is the addition of buttermilk, a smidgen of Greek yogurt, and a smattering of onion powder. I think this will be my go-to mashed potato recipe from here on out -- and I can assure you that they are just as good when just one type of potato is used, too.

Mashed Potatoes (printer-friendly version)
makes about six servings

1/2 tablespoon organic low-fat cultured buttermilk
1 tablespoon nonfat plain Greek yogurt
1/4 teaspoon onion powder
3/4 pounds (about 3 medium-size) Wisconsin Cream Gold (or Yukon Gold) potatoes, cut into 1-inch chunks
3/4 pounds (about 2 large) sweet potatoes, peeled and cut into 1-inch chunks
1 small leek, halved lengthwise and thinly sliced (white and light green parts only)
2/3 cup organic low-fat cultured buttermilk
1 tablespoon unsalted butter

pinch ground black pepper

pinch salt
1 tablespoon minced fresh chives

1. In a small container, stir together 1/2 tablespoon buttermilk, 1 tablespoon Greek yogurt, and onion powder. Cover and refrigerate the sauce until ready to use.
2. Bring a large pot of water to a boil over high heat. Add the chopped potatoes and leeks and return to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 12-15 minutes.
3. Drain and return the vegetables to the pot.
4. Add in 2/3 cup buttermilk, butter, and the prepared sauce. Mash with a potato masher. Season to taste with salt and pepper.
5. Garnish with the chopped chives and serve immediately.

(adapted from this Eating Well recipe)

What's On the Side: Wild Rice with Sausage and Dried Cranberries

After our adventure gathering wild rice earlier this autumn, I knew that I wanted to include this ingredient in our Thanksgiving feast. While paging through the November issue of Eating Well last weekend, I came upon a recipe for Wild Rice Stuffing with Apple & Sausage, and used it as inspiration for my wild rice dish. This side dish turned out to be all sorts of Wisconsin-centric, as it included not only wild rice, but also bratwurst from locally-raised Berkshire pigs, locally-grown leeks, and locally-harvested and dried cranberries. The sausage and leeks add a nice savory flavor to the wild rice, which is complemented quite well by the sweetness (and tartness) of the dried cranberries.

Wild Rice with Sausage and Dried Cranberries (printer-friendly version)
makes about six servings

1 cup wild rice
2 cups filtered water (for cooking the rice)
1 cup chopped bratwurst, casings removed
1 leek, chopped (white and light green parts only)
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans
sea salt
ground black pepper

1. Cook the wild rice according to the package's instructions. (I cooked mine in my rice cooker using the "brown rice" setting.)
2. Meanwhile, remove the casing from the sausage and chop into small pieces.
3. Heat a large skillet over medium-high heat. Add the sausage and cook until browned. Remove from the heat and place the cooked sausage on a paper towel-lined plate to remove any excess fat.
4. In the same skillet, saute the chopped leek until softened, about 2-3 minutes.
5. Combine together the cooked wild rice, cooked sausage and leeks, dried cranberries, and pecans. Season with salt and pepper to taste. Serve warm.

(inspired by this Eating Well recipe)

What's For Dessert: Butternut Squash Pie

Though I made several new-to-me side dishes for yesterday's Thanksgiving meal, my only real goal for the day was to make a pumpkin pie from scratch (including making my own pumpkin purée). However, in looking for recipes, I found a video posted by the New York Times last week that named butternut squash as the best option for a homemade pie. Given that I already had two butternut squashes  sitting on my countertop, this was welcome news. This pie is best made over a few days; on day one I made my butternut squash purée and on day two I made the crust (I meant to do this the day before but didn't quite get that far) and baked the pie. Be aware that the pie dough requires at least an hour and a half of chilling, so make sure you account time for that.

Wonky (but ridiculously flaky) crust aside, the resulting pie was delicious. Given the recipe I followed, it's definitely a bit richer than your standard from-the-can pumpkin pie. However, I think the butternut squash lends a deeper flavor to the pie and I think from here on out, my "pumpkin" pies will be made from butternut squashes instead.

Butternut Squash Pie (printer-friendly version)
makes eight servings

For the butternut squash purée:
2-3 lbs butternut squash
2 tablespoons unsalted butter, melted and browned

For the crust:
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 5 tablespoons ice water

For the pie:
1 3/4 cups butternut squash purée
3 large eggs
1 cup half-and-half
3/4 cup light brown sugar
2 tablespoons bourbon [optional]
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground clove

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.
2. Peel the butternut squash and cut in half. Remove the seeds with a spoon. Cut the squash into 1" cubes.
3. Place the squash cubes into a shallow bowl. Add in the browned butter and toss to combine.
4. Spread the squash cubes onto the prepped baking sheet.
5. Roast in the oven for 30-45 minutes or until tender, flipping the cubes once or twice while cooking.
6. Remove from the oven and cool on a wire rack.
7. Once cooled, purée the squash in a food processor. Refrigerate any leftover squash in an airtight container.
8. Reduce the oven to 375 degrees.
9. Add the flour and salt to the bowl of a food processor. Pulse for a few seconds to combine. Add in the cold butter cubes and pulse until the dough is in pea-sized crumbles. Add the ice water, one tablespoon at a time, until the dough just holds together.
10. Turn the dough out onto a work surface and form it into a disk. Cover with plastic wrap and chill in the refrigerator for one hour.
11. Roll out the chilled dough into a 12" round. Spread into a 9" pie pan. Scallop the edges and cut off any excess dough. I added cut-out leaves from the excess dough and lined them along the edge of the crust. Prick the bottom and sides of the pie shell with a fork. Chill in the fridge for 30 minutes.
12. Cover the pie shell with aluminum foil and fill with pie weights (or dried beans). Bake for 15 minutes. Remove the aluminum foil and weights and bake for an additional 5-7 minutes, or until the crust is light golden.
13. Remove the pie shell from the oven and let it cool on a wire rack until ready to use. Reduce the oven to 325 degrees.
14. In a large bowl, whisk together the butternut squash purée, eggs, half-and-half, brown sugar, bourbon, ginger, cinnamon, nutmeg, and cloves.
15. Pour the pie filling into the cooled pie shell and bake for 50-60 minutes, or until the filling has set and just jiggles slightly in the center. Cool on a wire rack until ready to serve.

(adapted from this New York Times recipe)

Bourbon Whipped Cream

makes about one cup

2/3 cups organic heavy cream

2 tablespoons powdered (confectioner's) sugar

1 teaspoon bourbon

1. Chill your electric mixer bowl and whisk attachment in the freezer for at least 15 minutes.

2. Add the heavy cream to the mixer and whip at high speed until soft peaks form, about 4-6 minutes.

3. Add in the powdered sugar and bourbon and continue whipping at medium-high speed until soft peaks form again, about 2-3 minutes. Use immediately. 

What I'm Wishing You: A Happy Thanksgiving

{last year's turkey}

Happy Thanksgiving! Best wishes for a family-, friend-, and food-filled holiday. I have wild rice cooking in the rice cooker, pie dough chilling in the refrigerator, potatoes ready to be peeled, and my husband and dog by my side. Life is good. 

What's On the Side: Spiced Cranberry Sauce

I totally have a soft spot for canned cranberry sauce. Growing up, that's the kind that graced our Thanksgiving table every year. I was typically tasked with the job of opening the can and delicately "splorting" it out onto the serving dish. Who doesn't love that little farting sound as the sauce finally makes its way out of the can after a few gentle shakes (and sometimes a couple encouraging taps)? However, a few years back, I discovered how easy it is to make cranberry sauce from scratch, and I haven't looked back since. This year I tried a new recipe which features hints of star anise and citrus flavors. Now, if only I could re-create those delightful can ridges. Oh wait, someone has already figured that one out -- looks like I know what I'll be trying next year!

Spiced Cranberry Sauce (printer-friendly version)
makes 2 cups

5 whole star anise
12 oz fresh organic cranberries, rinsed
1/2 cup raw sugar
1/3 cup filtered water
1 teaspoon orange zest
1/3 cup freshly-squeezed orange juice

1. Place the whole star anise spices in the center of a small square of cheesecloth. Fold up the edges and use a short length of kitchen twine to enclose the spices in a pouch. Trim off any excess. Set aside.
2. Add the cranberries, sugar, water, orange zest, and freshly-squeezed orange juice to a medium sauce pot. Top with the star anise spice pouch.
3. Bring the mixture to a boil. Once it begins to boil, cover the pot with a splatter guard and reduce the heat to low. Simmer for 20-25 minutes, or until most of the cranberries have burst and the sauce has thickened slightly. Carefully remove and discard the spice pouch.
4. Pour the sauce into a glass serving dish (preferably with a lid) and allow to cool slightly on the counter top. Serve warm, or chill in the refrigerator until ready to serve.

(adapted from this Eating Well recipe)

What I'm Searching For: Holiday Hors d'oeuvre Recipes

Loaded sweet-potato skins / Butternut squash turnovers / Smoked salmon puffs 

Everything twists / Porcini mushroom tartlets / Maple pecans

Mini brie & apple quiches / Blue cheese fig bites / Nuts with rosemary and orange

Flaxseed and onion crackers / Spring rolls with carrot-ginger dipping sauce / Goat cheese, cranberry, and walnut canapés

I was initially just looking for a few things to nibble on Thanksgiving afternoon ... but then I couldn't help myself! There are a lot of delicious-looking appetizers out there. Here are 12, many of which I think might grace our table sometime during the holiday season. Or maybe we should just host a holiday party so I can try out all of these recipes? What appetizers do you plan to serve this holiday season?

What I'm Searching For: Thanksgiving Inspiration

Wild rice stuffing with apple & sausage / Cranberry sauce with star anise 

Two-toned mashed potatoes / Bourbon-glazed carrots

Roasted green beans with walnuts and rosemary / Pumpkin pie (made from whole pumpkin)

This weekend while D was out sitting in the deer blind, I was inside by the fire, catching up on my magazine reading. I read a plethora of food magazines, and they offered plenty of inspiration for this week's Thanksgiving holiday. This year, D and I are staying at home here in Northern Wisconsin and plan to cook up a small feast for just the two of us. With that in mind, I was on the lookout for recipes that wouldn't make too many servings, but would also be tasty as leftovers. I think I may have found just what I was looking for! Now, I probably ought to find us a (organic, free-range) turkey for our Thanksgiving table. Though I think an organic, free-range chicken would do the trick just as nicely. 

Friday Five: What I'm Reading, Watching, Listening To, and Eating

1. How to Be a Woman by Caitlin Moran

Loved, loved, loved this book. Though it's billed as "The British version of Tina Fey's Bossypants," as much as I loved Fey's book, I think this one has a bit more substance. Moran has a lot of interesting things to say about feminism, and I found myself nodding my head a lot while reading her words. I highly recommend this book.

2. The Happiness Project by Gretchen Rubin

Everyone can use a little more happiness in their life, right? This book follow's author Gretchen Rubin's yearlong project to cultivate more happiness in her life. The book is divided into the months of the year, and in each month she tests out different theories/activities thought to increase happiness. It was an engaging read, and I'm definitely going to try out some of her tips. Rubin also blogs about the project, and on her website you can find out more about the nitty gritty details of her project and the necessary steps to take to start your own personal Happiness Project.

3. Bill Cunningham New York

A while back I went on a documentary-bender via Netflix, and Bill Cunningham New York was among my favorites. This documentary follows fashion photographer Cunningham as he takes his famous "On the Street" fashion shots which appear in the eponymous column in the Sunday New York Times. He also shoots photographs for the society column, biking from one gala to another. Cunningham is quite a character and rather spry for 80+ years old -- he has lived a fascinating life and doesn't appear to have any plans to slow down. Two thumbs up for this film, for sure!

4. This American Life
I love TAL. It's definitely one of my favorite podcasts, and I've been a loyal listener since my grad school days. Back when I worked in the office, one of the highlights of Monday mornings was downloading the latest episode and listening to it while starting off my week. Now I listen to it on Monday mornings while walking the dog. While in Nepal, once darkness hit at night, D and I would share my iPod headphones and listen to episodes of the show.

The topics are always engaging and often poignant, and I have teared up (and let's face it, cried) more times than I can count while listening to the show. If you're looking for something new to listen to, or need something to pass the time while roadtripping over the Thanksgiving holiday, I highly recommend downloading an episode or two. I bought the iPhone app, which includes all of the episodes from the archives, and I think it's well worth the $2.99 cost.

5. Treats from New Zealand
My good friend Dan just returned from an epic two-week vacation in New Zealand, and before he left I asked him to bring me back a chocolate bar. (I traveled to New Zealand with my friend Jen back in 2004 and have a lot of fond chocolate-eating memories.) Dan more than delivered -- and I was quite shocked to find an entire boxful of chocolate at my doorstep this week. So far D and I have broken into the three jumbo Whittaker's bars -- and they are all delicious. I think my favorite is the Coconut Block, with the Hokey Pokey bar not too far behind. I'm looking forward to making my way through the rest of the treats, though I must remind myself "Everything in moderation!" Thanks, Dan -- you definitely made my week! 

What's Baking: Roasted Pear and Chocolate Chip Scones

As soon as I saw the post for these scones on Smitten Kitchen, I knew I had to make a batch myself. They do not disappoint at all -- how could you go wrong with the combination of roasted pear and semi-sweet chocolate? I've been enjoying them all week long during my mid-morning tea break. (Well, if the five minutes it takes to make the tea qualifies as a "break," anyway.)

Roasted Pear and Chocolate Chip Scones (printer-friendly version)
makes six scones

For the dough:
3-4 firmish pears (about 1 pound)
1 1/2 cups unbleached all-purpose flour
1/4 cup raw granulated sugar (plus additional raw or turbinado sugar for sprinkling)
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cold and cut into small cubes
1/4 cup organic half-and-half (or heavy) cream
1 egg
1/2 cup semisweet chocolate chips

For the egg wash/glaze:
1 egg
1 teaspoon filtered water
pinch of salt

1. Preheat the oven to 375 degrees.
2. Cover a baking sheet with parchment paper or a silpat. Place the chopped pear in a single layer onto the prepped baking sheet. Roast the pears for 30-45 minutes, or until the pears are lightly browned on the bottom and are dry to the touch.
3. Remove the pears from the oven and place them (still on the parchment paper) on a wire rack to cool.
4. Line the baking sheet with another silpat or piece of parchment paper. Set aside.
5. In an electric mixer bowl, whisk together the flour, sugar, baking powder, and salt.
6. Add the cold butter cubes, cream, and egg. Use the paddle attachment to mix the dough together at low speed until it just begins to come together.
7. Add in the chocolate chips and mix for a few seconds more.
8. Turn the dough out onto a well-floured work surface. Pat the dough into a 6" round. Cut the dough into six wedges. Place the wedges about two inches apart from one another (still in the circular shape) on the prepped baking sheet.
9. In a small bowl, whisk together the egg, filtered water, and pinch of salt. Brush the egg wash over the top of each scone wedge. Sprinkle raw or turbinado sugar over top scone.
10. Bake for 30 minutes, or until golden brown and firm to the touch.
11. Allow to cool completely on a wire rack.

(adapted from this Smitten Kitchen recipe)

What's For Dinner: Slow Cooker Creamy Potato Soup

Apparently it's soup week over here. After a dinner of bangers and mash (sausage and mashed potatoes) one night, the next day we revisited the same concept and had creamy potato soup with chopped leftover sausage. (I am totally getting my money's worth from the 99-cent 10-lb bag of Wisconsin russet potatoes I bought at the grocery store over the weekend.) I, of course, had to make the soup in the slow cooker to make my life easier. Twenty minutes of prep is all it takes to throw this soup together. If you'd prefer to make a vegetarian version, leave out the sausage (obvs) and substitute veggie broth for the chicken broth. I topped my bowl of soup with shredded monterey jack cheese and a sprig of fresh thyme; I think freshly chopped chives would also be a great garnish option.

Slow Cooker Creamy Potato Soup (printer-friendly version)

1 teaspoon olive oil
1 cup chopped onion
1 tablespoon chopped scallions (white parts only)
5 cups diced peeled russet potatoes (about 5 medium)
2 celery stalks, chopped
2 cloves garlic, minced
4 cups chicken broth [alternately, use low-sodium veggie broth to make this vegetarian]

1/2 teaspoon pepper

1/4 teaspoon herbes de Provence
pinch rubbed sage
1/4 cup organic half-and-half
1 cup cooked sausage or bacon, chopped [optional]
shredded cheese for garnish

1. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and scallions and cook until softened, about five minutes.
2. In a 4-quart slow cooker bowl, add together the cooked onions and scallions, diced potatoes, chopped celery, and minced garlic. Top with the chicken broth. Season with pepper, herbes de Provence, and rubbed sage (optional).
3. Cook on low for 6-7 hours.
4. Thirty minutes before eating, puree the soup using an immersion blender, or in batches using a blender (being careful to allow steam to escape from the blender). Add the soup back in to the slow cooker. Stir in the half-and-half. Cook for an additional half-hour.
5. Stir in cooked sausage or bacon, if desired.
6. Top with shredded cheese and serve.

(adapted from this recipe)

What's For Dinner: Curried Carrot Soup

I have been all about making soups from scratch lately. I guess I never realized how easy soup-making can be. I always imagined making a soup necessitated standing over the stove for hours at a time, furiously stirring and adding seasoning. Turns out, if you have all the ingredients on hand, making a soup from scratch can take less than 30 minutes. And we all know that I like to cook meals that take the least amount of time possible. Case in point: I fully intended to bake up a batch of cinnamon rolls this weekend, but the 2-3 hour length of time (at least) that it would take to do so was just too daunting. I am definitely a culinary wimp when it comes to recipes that take more than an hour (unless of course, we're talking about something that I can easily toss together in a slow cooker and then forget about it for the rest of the day -- but I suppose such recipes belong in a whole different category). Back to the soup -- it is super orange and super delicious. The curry flavor is not at all overwhelming; instead, it provides a nice counter-balance to the sweetness of the carrots.

Curried Carrot Soup (printer-friendly version)
makes 8-10 servings

2 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon curry powder
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups filtered water
2 pounds carrots, peeled and cut into 1-inch chunks (handily, baby carrots come in 2-lb bags...)
1 tablespoon fresh lemon juice
coarsely chopped fresh cilantro [optional, for garnish]

1. Melt butter in a large stock pot over medium heat. Add the chopped onion, curry powder, salt, and pepper. Saute the onions until softened, about five minutes.
2. Add the veggie broth, water, and carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the carrots are tender.
3. In several batches, puree the soup in a blender until smooth. Be careful to allow room for steam to escape from the blender when blending.
4. Return the pureed soup to the stock pot, and reheat if necessary. Stir in the lemon juice.
5. Serve immediately; garnish with chopped cilantro if desired.

(adapted from this Martha Stewart recipe)

What's For Dinner: White Bean Chicken Chili

A rainy weekend called for a simple dinner of chili on Sunday. Though I tend to make vegetarian chilis with black beans or kidney beans, for this weekend's version, I opted to try a new recipe and made a white bean chicken chili. (Plus, including some sort of animal protein always makes D happy.) The resulting chili was quite flavorful and paired nicely with a big slab of freshly-baked cornbread.

White Bean Chicken Chili (printer-friendly version)
makes four servings

4 boneless, skinless chicken thighs, cut into 1" pieces
1 15-oz can white kidney beans (cannellini beans), rinsed and drained
1 15-oz can Great Northern beans, rinsed and drained
1 cup chopped onion (1/2 medium onion)
1/4 cup chopped sweet pepper (I used a mix of orange and red sweet peppers, ribs and seeds removed)
1/2 small jalapeno pepper, seeded and finely chopped
1 clove garlic, minced

1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth

1. Lightly coat a medium skillet with cooking spray. Heat over medium-high heat. Cook the chicken pieces until lightly browned. Add the cooked chicken to the 4-quart bowl of a slow cooker.
2. Add the beans, chopped onion, chopped sweet peppers, chopped jalapeno pepper, and minced garlic to the slow cooker bowl.
3. Season with ground cumin and dried oregano. Top with the chicken broth.
4. Cover and cook on low for 5-6 hours or on high for 2 1/2 hours.

What I'm Drinking: A Citrusy Hot Toddy

It appears that I have picked up a little cold bug. Over the last couple of days, I have become close friends with the tissue box. (Too much information?) Since my throat is feeling a little scratchy this evening, I thought I'd give a hot toddy a whirl. I recently picked up a sampler box of teas at World Market; the Mighty Leaf Chamomile Citrus seemed like the perfect option for my warm drink tonight.

Citrusy Hot Toddy (printer-friendly version)
makes one serving

1-2 teaspoons honey

1 oz bourbon, whisky, or brandy
juice from 1/2 lemon
1 C hot water
1 tea bag

1. Coat the bottom of your mug/tea cup with the honey. Add a shot of bourbon and the lemon juice to the mug.
2. Bring a small saucepot of water to a gentle boil.
3. Pour the hot water into the mug. Add the teabag and steep per directions.

What's For Dinner: Slow Cooker Chicken and Wild Rice Soup

After having luck with chicken noodle soup, today I was ready to try my hand at making another soup -- this time putting my slow cooker to use to make a chicken and wild rice recipe. The slow cooker is definitely the lazy-cook's friend -- all that's required to make this soup is to chop a few veggies, toss in some chicken, and add in a few seasonings. Turn the slow cooker on, put the lid on, and walk away. Six or so hours later, dinner's ready! That's my kind of cooking.

Slow Cooker Chicken and Wild Rice Soup (printer-friendly version)
makes 4-6 servings

4 boneless skinless chicken thighs, cut into ~1" cubes
4 cups low-sodium vegetable broth
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 cup chopped parsnips
1/2 cup thinly-sliced leek (white and light green parts only)
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
3/4 teaspoon ground black pepper
2 bay leaves (remove before serving)
3/4 cup wild rice, rinsed

1/2 teaspoon sea salt

1. Add all of the ingredients except the wild rice into a 4-quart slow cooker bowl.

2. Cook on low for 8 hours or on high for 4 hours. After the initial cooking time is complete, stir in the wild rice and cook an additional 2 hours, or until the rice is tender.

3. Before serving, shred the chicken with a fork if necessary.

4. Serve immediately. Refrigerate or freeze any leftovers in an airtight container.

What's Baking: Apple-Cinnamon Granola

It has been three weeks since I last made a batch of granola, so a new batch was in order. For this week's version, I went with the classic apple and cinnamon flavor combination. I also added in ginger and nutmeg to round out the spices. I'm already looking forward to tomorrow's yogurt and granola parfait to start out my day! (Perhaps a slightly better choice than this morning's mini cupcake and leftover icing bonanza. In my defense, I was freshly icing some cupcakes for D to bring in to work today. I just couldn't help from treating myself to a scrape or two of the mixing bowl!)

Apple-Cinnamon Granola (printer-friendly version)
makes about 6 cups

2 1/2 cups 7-grain flakes (alternately, you can substitute in rolled oats)
2 1/2 cups rolled oats
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon walnut oil
1 cup chopped dried apple rings

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the 7-grain flakes, rolled oats, shredded coconut, sliced almonds, and chopped almonds. Stir in the cinnamon, nutmeg, ginger, and sea salt. Set aside.
3. In a medium bowl, whisk together the maple syrup, applesauce, vanilla extract, and walnut oil.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the chopped dried apple rings.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.

What's Baking: Election Night Cupcakes

Since it may be a long night of watching the election returns and I have some red, white, and blue sprinkles on hand, I figured I might as well make a batch or two of mini cupcakes. Whether or not any cupcakes will remain at the end of the night is TBD.

Dark Chocolate Mini Cupcakes (printer-friendly version)
makes ~36 mini cupcakes

1 cup raw sugar
1/2 + 1/3 cups unbleached all-purpose flour
1/3 cup unsweetened natural cocoa powder
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1/2 cup organic skim milk
1/4 cup walnut oil
1 teaspoon vanilla extract
1/2 cup boiling water

1. Preheat the oven to 350 degrees. Line a mini-cupcake pan with paper liners. Set aside.
2. In the bowl of an electric mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add in the egg, milk, oil, and vanilla extract. Mix on medium speed for two minutes.
4. Add in the boiling water and mix until incorporated.
5. Spoon the batter (it will be quite thin!) into the prepared cupcake tin. (Fill each cup nearly full.)
6. Bake for 20 minutes, or until the cupcakes just spring back when touched and a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the tin from the oven and let the mini cupcakes cool in the tin for five minutes. Then remove the cupcakes from the tin and let cool completely on a wire rack before icing.

Vanilla Buttercream Icing 
makes enough to ice 36 mini-cupcakes

1/2 cup (1 stick) unsalted butter
1 1/4 cups powdered sugar
1/2 tablespoon vanilla extract
1 tablespoon organic skim milk

1. Use an electric mixer to whip the butter at high speed for about five minutes. Scrape down the sides as needed.
2. Gradually add in the powdered sugar at low speed, then add in the vanilla extract and switch to high speed.
3. Add in the skim milk and continue mixing until incorporated and the icing is light and fluffy.
4. Use immediately. Any leftover icing can be stored in the refrigerator for up to one week. Re-whip before using.

(adapted from this recipe)

What I Did Today: Voted!

Today's the big day! Don't forget to vote! D and I got up at the crack of dawn to hit the polls just after they opened at 7 a.m. Our first step was registering to vote, which you can do on the day of election here in Wisconsin. (I had tried to register to vote last month, but upon calling our town clerk, I was advised that it would be easiest to just register day-of -- I think the other option would have been to stop  by her house to register.)

Our polling location wasn't very busy (a benefit of living in a small town), and voting was a breeze. I was slightly bummed that I didn't get a "I Voted Today!" sticker. So, after picking up a latte in town, I stopped off at Zippy's, the local bakery/pizza shop to (hopefully) get a patriotic donut. Surprisingly, no red, white, and blue be-sprinkled donuts were to be found. So I bought a chocolate cake donut, headed to Trig's (our local grocery store chain) to buy some patriotic sprinkles, and then doctored up my donut once back at home. 

What's For Dinner: Homemade Chicken Noodle Soup

As I mentioned last week, my main intent in roasting a chicken was to have a leftover carcass (so not an appetizing word, but it is what it is!) that I could use to make chicken noodle soup. Step one to making the soup was making a homemade chicken broth; I did this on day one. On day two, I used the broth to put together the chicken noodle soup, which was actually quite simple to make. The resulting soup was hearty, delicious, and the perfect way to warm up on a cold November night.

Chicken Broth (printer-friendly version)
makes about four quarts

1 small chicken carcass (leftover from making a roast chicken)
2-3 garlic cloves, smashed (reserved from the roast chicken, if possible)
1 medium onion, chopped  (reserved from the roast chicken, if possible)
2 parsnips, peeled and chopped
2 large carrots, peeled and chopped (I used about a dozen baby carrots, chopped)
2 celery stalks, chopped
3 sprigs fresh thyme
2 bay leaves
6 quarts (24 cups) filtered water

1. In a large stock pot, add together the chicken carcass, garlic cloves, onion, parsnips, carrots, celery, thyme, and bay leaves. Top with six quarts of filtered water.
2. Bring the water to a boil over high heat, then reduce the heat to low to medium-low and simmer.
3. Use a spoon to remove any foam that forms on the surface of the broth.
4. Simmer, uncovered for two-three hours.
5. Strain the broth through a large colander to remove the chicken, vegetables, and herbs. [Reserve the chicken meat (being careful to remove any bones) and the vegetables. The chicken meat will be used in the chicken noodle soup; the vegetables can be frozen and used later in a stew recipe.]
6. Then strain the broth through a fine-meshed sieve to remove any remaining particles.
7. Cool the broth to room temperature, then place, covered, in the refrigerator. Any remaining fat will congeal on the surface of the broth; you can use a spoon to remove and discard it.
8. Use the broth immediately to make chicken noodle soup (see below!) or freeze in an airtight container.

(adapted from this New York Times recipe)

Chicken Noodle Soup (printer-friendly version)

makes four servings

8 cups homemade chicken broth (see above)

1 cup chopped parsnips

1 cup chopped carrots

1 cup chopped celery

1/2 - 1 teaspoon sea salt (season to taste)

1/4 - 1/2 teaspoon ground black pepper (season to taste)

2 cups (about 2 handfuls) of wide egg noodles

1-2 cups shredded chicken (reserved from making the broth above, or from the roast chicken)

1. Add the chicken broth to a medium stock pot. Bring the broth to a boil over medium-high heat.

2. Add in the parsnips, carrots, and celery. Reduce the heat to low and simmer until the vegetables are slightly tender, about 5-8 minutes.

3. Season the soup to taste with salt and pepper.

4. Add in the wide egg noodles and cook according to the manufacturer's instructions.

5. Once the noodles are nearly cooked, add in the shredded chicken and cook until warm (about 30-60 seconds).

6. Spoon the soup into bowls and serve immediately.

(adapted from this Smitten Kitchen recipe)

What's Baking: Buttermilk Biscuits

To round out our roast chicken dinner on Sunday, I knew I had to serve buttermilk biscuits. I suppose it would have been easier to just bake the kind that comes in a canister, but that wouldn't exactly be the less processed choice. Of course, by the time I had decided to make some biscuits from scratch, I was already headed home from the grocery store. So I turned the car around, purchased a jug of buttermilk, and was on my merry way. With just six ingredients, these biscuits are just slightly more difficult to make than the ones that pop out of the can -- and with a short bake time, you can make them right after you take the chicken out of the oven, so that they'll be done right when the chicken is carved -- perfect!

Buttermilk Biscuits (printer-friendly version)
makes 10-12 biscuits

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
6 tablespoons unsalted butter, cut into cubes and frozen
1 cup low-fat buttermilk

1. Preheat the oven to 450 degrees.
2. Add the dry ingredients to the bowl of a food processor. Pulse several times to combine the ingredients.
3. Add in the frozen butter cubes and pulse until the flour mixture resembles coarse meal.
4. Add in the buttermilk, and process until the dough just comes together into a ball. The dough will be wet and sticky.
5. Turn the dough out onto a floured work surface.
6. Use your hands to pat the dough until it's about 1/2" thick. Fold the dough a few times and then press it down until it's about 1" thick.
7. Use a biscuit cutter to cut out rounds. (I apparently lack a biscuit cutter and/or just couldn't find it, so I used the open end of a round glass to cut out my biscuits instead.)
8. Place the biscuits close together (so that they touch) on a parchment- or silpat-lined baking sheet. Bake for 10-12 minutes, or until they are golden brown. Serve immediately.

(adapted from this Food.com recipe)