What's For Dinner: Black Bean Vindaloo Veggie Burgers


I was a vegetarian for ten years (from 1998 until around 2008). I initially adopted a vegetarian diet on a whim by choosing to give up meat for the 40 days of Lent one year (back in my Catholic days). That decision coincided with a semester of Environmental Ethics at college, and learning about concentrated animal feeding operations (CAFOs) and other unsavory aspects of eating meat helped to cement my choice to continue to follow a vegetarian diet after Lent was over.

I was never a fan of vegetarian food products that claimed to "taste just like meat!," (because, as a vegetarian who eschewed meat, why would I want to eat a fake version of it?), and I always sought out veggie burgers that had nothing to do with a meat-like flavor. My favorites featured ingredients such as portobello mushrooms, black beans, and interesting spice combinations such as curry or southwestern chili blends.

Fast forward to the present, and I am again eating meat, as I have for about four years now. As I have discussed before, I am very particular in what types of meat I buy, and will only buy meat that has come from naturally-fed and pasture-raised poultry or livestock. That being said, I also like to incorporate meatless days into my diet, and this week, I finally tried to make my own veggie burgers from scratch. Back in my vegetarian days I relied on packaged vegetarian products for convenience, but these days I like to control what exactly goes into my food. For my first foray into making veggie burgers, I turned to my personal cookbook library and Mark Bittman's How to Cook Everything Vegetarian. These black bean burgers are simple to make and are quite versatile -- just change up the spices used, add in some different vegetables, and you've got a whole new veggie burger.

Black Bean Vindaloo Veggie Burgers (printer-friendly version)
makes about 6-8 burgers, depending on size

2 cups cooked black beans [alternately, use a 14-oz can of black beans, drained]
1 medium onion, peeled and quartered
1/2 cup old fashioned rolled oats
1 cup mushrooms, chopped
1 tablespoon vindaloo spice blend, or the spice mix of your choice
salt and black pepper to taste
1 egg
extra virgin olive oil

1. In the bowl of a food processor with the blade attached, add together the cooked black beans, quartered onion, oats, chopped mushrooms, vindaloo spice blend, salt and pepper, and egg. Pulse until the mixture appears chunky; do not puree to a smooth consistency.
2. Place the black bean mixture into a bowl and refrigerate until slightly chilled (at least five minutes).
3. With wet hands, shape the black bean mixture into patties. Place the patties on a plate and refrigerate again for about five to ten minutes.
4. Coat a large skillet with olive oil and turn heat to medium.
5. Add the patties to the hot skillet (leave enough room for flipping; I cooked my patties in three batches) and cook for five minutes on one side until lightly browned, then flip and cook until firm, about three to four minutes more.
6. Serve on buns and garnish with the toppings of your choice -- my burger featured greens, mashed avocado, shredded cheddar cheese, and a squirt of ketchup.

(adapted from a Mark Bittman recipe)
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What's On the Side: Pan-Browned Brussels Sprouts with Garlic and Pine Nuts


I don't remember ever having Brussels sprouts during my childhood. The first time I tasted Brussels sprouts was at a restaurant -- and I hated them. They were soggy and bitter and tasted awful. Perhaps  my Brussels sprouts hate was in part aided by the fact that I'd been ingrained with the pop culture knowledge that Brussels sprouts = the worst.

Fast forward several years, and I've (gasp) come to really, really like Brussels sprouts. Of course, I think it helps to add a bit of butter and olive oil (and a generous shake of salt and pepper) to the mix. This recipe additionally features the flavors of garlic and toasted pine nuts -- and don't forget a generous helping of freshly-grated asiago cheese to finish off the dish. Go ahead, give this recipe a whirl -- maybe it'll convert you into a Brussels sprouts lover, too.

Pan-Browned Brussels Sprouts with Garlic and Pine Nuts (printer-friendly version)
makes two servings

12 small- to medium-size Brussels sprouts, trimmed and cut in half, width-wise
3 large garlic cloves, cut into thin slices
1 tablespoon unsalted butter
1 teaspoon olive oil
1 tablespoon pine nuts

1. Melt the butter in a large (preferably cast iron) skillet over medium heat. Stir in the olive oil.
2. Saute the sliced garlic until golden brown. Remove the garlic and place in a small bowl.
3. Reduce the heat to low and place the Brussels sprouts in the pan, cut-side down.
4. Sear for 15 minutes, or until golden brown in color.
5. Use tongs to remove the cooked Brussels sprouts and place them in a serving dish, cut-side up.
6. Add the cooked garlic slices and pine nuts back into the skillet. Toast the pine nuts until pale golden in color.
7. Sprinkle the garlic and pine nuts over the Brussels sprouts. Season with salt and pepper and garnish with grated asiago or Parmesan cheese.

 (adapted from this Epicurious recipe)



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What I'm Drinking: Mexican Hot Chocolate


Our thermometers are finally edging above the 0-degree Fahrenheit mark up here in Northern Wisconsin (hooray!). And, with the windchill at only -1 this morning, Leroy actually got to get in a long walk this morning. Good thing, as he was getting a little stir-crazy (as was I, I have to admit). However, even if the temps are above zero, there is still quite a bit of a chill in the air (both outside and in; our little rental house isn't the most insulated building around). I figured I'd warm up this morning with a mug of hot chocolate. But rather than grab the stuff that comes in a packet, I thought I'd make my own hot chocolate mix from scratch. And since I'm making it from scratch, I might as well try something new, right?

Back in the day when I lived in Chicago, one of my favorite haunts in my Andersonville neighborhood was Kopi Cafe, located on Clark Street. One day on a whim I ordered their Mexican hot chocolate, and after that first taste, I never looked back -- with its rich and chocolatey flavor and a gentle kick of spice -- it's a hot chocolate that means business! 

Mexican Hot Chocolate (printer-friendly version)
makes one large serving

1 1/2 cups (10 ounces) organic skim milk
3 teaspoons unsweetened cocoa powder
5 teaspoons sugar (or sweeten to taste)
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper powder 

1. Heat one cup of skim milk in a small sauce pot over medium heat. Whisk in the cocoa powder, sugar, vanilla, cinnamon, and cayenne pepper powder. Simmer for five minutes, stirring occasionally. 
2. Pour into a large mug. Garnish with whipped cream and a dash of cinnamon.

(inspired by this Serious Eats recipe)

{Leroy rocking boots during this morning's walk}
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What's Baking: Chocolate-Almond Biscotti


Recently, I've been poring over cookbooks like it's my job. (Sadly, this is far from what my job actually entails.) However, as much as I'd like to purchase every relevant cookbook out there, I have neither the space nor the pocket money to give that dream a go. Instead, I rely heavily on my local library, and as it turns out, library book sales, to supplement my small personal collection of cookbooks.

My parents are active in their local library's Friends group, and as such, help to coordinate annual book sales, with proceeds going back to fund library programs. Inevitably, my parents pick up a few books to send our way -- this year's haul included a number of different cookbooks.

Over the weekend, I picked up one such cookbook, American Brasserie, written by Rick Tramonto and Gale Gand, who are Chicago restauranteurs. The book promises "180 simple, robust recipes inspired by the rustic foods of France, Italy, and America." As I paged through the book, my eye was immediately drawn to a photo of chocolate-almond biscotti -- and thus, that is the first recipe I chose to make from this book.

Having never made biscotti before, I was interested to learn that "biscotti" means "twice-cooked." To make biscotti, you first bake logs of dough, then cut the logs into slices, and then bake the slices just a bit longer. The resulting biscotti have a bit of crunch -- but not too much to break your teeth, as is nearly the case with some biscotti that I've tried. The toasted almonds complement the rich chocolate flavor provided by the cocoa powder -- I'd recommend using the best cocoa powder that you can get your hands on (I used Cacao Di Pernigotti unsweetened cocoa powder, which I picked up at Di Bruno Bros. in Philly).



Chocolate-Almond Biscotti (printer-friendly version)
makes about 24 biscotti

2/3 cup sliced almonds
2 cups unbleached all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder, sifted
1 teaspoon aluminum-free baking soda
1/4 teaspoon kosher salt
2 large eggs
2 large egg whites
3/4 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 large egg, beaten

1. Preheat the oven to 350 degrees. Cover a rimmed baking sheet with parchment paper or a silpat.
2. Spread the sliced almonds onto the prepped baking sheet. Toast the almonds for 5-10 minutes, or until lightly browned. Shake the pan a couple times while toasting. Remove the toasted almonds from the oven and set aside to cool.
3. In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
4. In a separate bowl, whisk together the eggs, egg whites, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix using the paddle attachment until the dough just begins to come together.
6. Add in the toasted sliced almonds and semisweet chocolate chips and mix to combine.
7. Turn the dough out onto a floured work surface. Knead the dough if necessary to combine the ingredients. Divide the dough in half. Roll each half into a 2"-wide log.
8. Place the logs onto a silpat- (or parchment-) covered baking sheet. Brush each log with the beaten egg.
9. Bake until firm, about 30-35 minutes.
10. Remove from the oven and allow to cool on a wire rack for about 5-10 minutes, do not allow the logs to completely cool.
11. Place the logs on a flat work surface and use a serrated knife to cut the logs at an angle into 1/2"-thick slices.
12. Place the slices onto the baking sheet and bake for an additional 15-20 minutes. Remove from the oven and let cool completely. Store the biscotti in an airtight container.

(adapted from a recipe in American Brasserie)

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What's For Dinner: Slow-Cooker Chicken Mole


Currently, the temperature outside is -13°F -- and that's before you take into account the windchill. With windchill, it apparently feels like -37°F. Brrrr! With temperatures that cold, I'm craving something warm and flavorful for dinner. One great option would be this slow-cooker chicken mole I made recently. The mole sauce is rich in flavor and the variety of ingredients adds plenty of depth. The addition of both dried chiles and chipotle chiles adds in a nice kick of spice that isn't overwhelming. If you prefer things a little less spicy, you may want to only use one dried whole chile, or omit them all together.

Slow-Cooker Chicken Mole (printer-friendly version)
makes about six servings

2 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon coarse sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can (28 oz) organic whole tomatoes
1 medium yellow onion, roughly chopped
2 dried whole chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/2 cup bittersweet chocolate chips, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
fresh cilantro leaves, for garnish

1. Cut the chicken thighs into 1-2" pieces. Place the chicken in the bottom of a shallow bowl. Add in the sea salt, cumin, and cinnamon. Toss to coat the chicken in the spices.
2. Place the spiced chicken pieces in the bottom of a 6-quart slow cooker bowl.
3. In a blender, add together the whole tomatoes, chopped onion, dried chiles, chipotle chile, toasted sliced almonds, chocolate chips, garlic cloves, and oil. Puree until smooth.
4. Pour the tomato mixture over the chicken pieces and cook on low for 8 hours (or on high for 4 hours), or until the chicken is tender.
5. Serve over rice and garnish with fresh chopped cilantro.

 (adapted from this Martha Stewart recipe)
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What's For Dinner: Broccoli, Onion, Red Pepper, and Carrot Crustless Quiche


My new favorite thing is making a quiche once a week. (I know, I'm wild and crazy, aren't I?) The thing about quiches is that once you know the general ingredients, it's pretty hard to mess up. (It's very similar to chili in that way.) This means that you can basically make quiche once a week, and never have the same quiche twice. And because quiche is so versatile, it's a great way to use up any leftover veggies or cheese in your refrigerator. In addition to broccoli, this week's version included an onion half, red pepper quarter, and a handful of shredded carrots that were all languishing in my fridge. This quiche is technically crustless, though the addition of whole wheat flour gives it a little body and adds a tiny bit of crust to the bottom. Pair your quiche with a green salad and a slice of freshly-baked bread, and you've got a healthy dinner that comes together in less than an hour.

Broccoli, Onion, Red Pepper, and Carrot Crustless Quiche (printer-friendly version)
makes 4-6 servings

1 teaspoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into small pieces
1/4 red pepper, diced
1/4 cup shredded carrots, chopped into even smaller pieces
2 eggs
3/4 cup egg whites
1/2 cup organic half-and-half
1/2 cup organic skim milk
1/3 cup freshly grated asiago cheese
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 teaspoon herbes de Provence
1/4 cup whole wheat flour
dash of paprika

1. Preheat the oven to 350 degrees. Spray a 9" square baking dish with cooking spray and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Saute the diced onion until softened and golden in color, about 5-7 minutes. Add in the red pepper, broccoli florets, and carrots and cook for a few more minutes, or until the veggies are tender.
3. Carefully transfer the cooked vegetables into the bottom of the prepared baking dish.
4. In a large bowl, whisk together the eggs, egg whites, half-and-half, milk, and cheese. Season with salt, pepper, oregano, parsley, and herbes de Provence. Whisk in the flour.
5. Pour the egg mixture over the vegetables, covering them evenly. Sprinkle with paprika.
6. Bake for 35 minutes, or until the quiche has set. Cool for 10 minutes before serving.

(adapted from this Whole Foods recipe)
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What's Baking: Chocolate Chip and Walnut Blondies


Oh man, these chocolate chip and walnut blondies are delicious. Dangerously delicious. The key to making these blondies is using the correct pan size. The original recipe calls for an 8"x12"x2" pan -- a size that I don't own. The best I could find in town was a brownie pan that measured 11"x7". Going smaller was not the best idea -- my first batch was a complete mushy, not-cooked-through-but-beginning-to-burn disaster. So, for round two I opted to go bigger and used a 9"x13" pan. This time they baked up nicely, but after my scare with the first batch, I was too nervous to bring them along to a party that evening to share. I think all that was necessary was an extended cooling time. After returning from our night out with friends, I cut the blondies into squares and was happy to see that they had baked perfectly. After saving a couple for myself, I packed up the rest and sent them with D to share at his workplace. I hear they were quite well-received and disappeared in a flash.

Chocolate Chip and Walnut Blondies (printer-friendly version)
makes 12 bars

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
2 cups unbleached all-purpose flour
1 teaspoon aluminum-free baking soda
1 teaspoon kosher salt
1 cup walnuts, chopped
12 oz. semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Spray a 9"x13" (or 8"x12"x2")  baking pan with cooking spray, then line it with a piece of parchment paper. (Leave an overhang at both ends so that you can pull the blondies out of the pan after they are baked.)
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer with the paddle attachment, cream together the butter and sugars until light and fluffy -- about 3-4 minutes.
4. On low speed, stir in the vanilla extract and eggs one at a time.
5. Stir in the flour mixture on low speed.
6. Use a rubber spatula to fold in the chopped walnuts and chocolate chips.
7. Spread the batter into the prepared baking pan. Smooth out the top of the batter with a rubber spatula.
8. Bake in the oven for 30 minutes. A toothpick inserted into the center of the blondies may not come out clean; but the center of the blondies should be set and shouldn't jiggle at all when the pan is lightly shaken.
9. Remove the blondies from the oven and set the pan on a wire rack and allow to cool completely before removing from the pan and cutting into squares.

 (adapted from this Ina Garten recipe via Shutterbean)
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Made From Scratch: Sweet and Sour Sauce


Last week I gave a slow-cooker sweet and sour chicken recipe a whirl. The recipe called for two jars of sweet and sour sauce, but of course I couldn't let that fly. A quick google search led me to several different options for making sweet and sour sauce from scratch. I melded a few of these recipes together to come up with the version described below. I ended up making two batches of the sauce, as the first batch went into the slow-cooker, and I wanted a little extra for a batch of veggie egg rolls I decided to bake at the last minute. I think this sweet and sour sauce tastes just as good as any jarred variety -- dare I say even better, since I know exactly what went into it to make it?

Sweet and Sour Sauce (printer-friendly version)
makes about 2 cups

1/2 cup light brown sugar
1/4 cup granulated sugar
1/3 cup rice vinegar
2/3 cup filtered water
1/4 cup low-sodium soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

1. Combine all the ingredients together in a medium sauce pot. Heat over medium high-heat, stirring constantly. Continue cooking until the sauce has thickened, about 8-10 minutes.
2. Use immediately. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.
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What's For Dinner: Sweet Potato Chipotle Soup


I, as many people do, like to think of the New Year as a new start in terms of diet and exercise. After a prolonged period of eating lots of delicious, yet rather-indulgent, items over the holidays, it's about time I settled back into a more healthy diet. One of the best ways I know how to do this is to start off the year by adding a lot more soups into my diet. And, no, not the kind you can buy in a can from the grocery store (the nutrition of which in most cases leaves a lot to be desired) -- instead I like to make soups from scratch. Throw together a few vegetables, a box of veggie or chicken broth, and some herbs and spices, and in about 30-45 minutes, you've got a healthy ready-to-eat meal. The soup recipes I follow tend to make many portions, so it's easy to have a healthy soup on hand for lunches throughout the following week. 

The first soup I made this year was a Sweet Potato and Chipotle Soup adapted from a Martha Stewart recipe. The addition of a chipotle pepper gives this soup a nice spicy undertone that doesn't overwhelm the rich sweet potato flavor. 

Sweet Potato Chipotle Soup (printer-friendly version)
makes 8-10 servings

2 tablespoons olive oil
1 medium white onion, chopped
coarse sea salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
3-4 medium sweet potatoes (2 pounds total), peeled and cut into 1" cubes
1 chipotle chile in adobo sauce, chopped
6 cups low-sodium vegetable broth

1. Heat the oil in a large soup pot over medium-high heat. Add the chopped onions and saute until they are soft and lightly browned, about 5-7 minutes. Season with salt and pepper. Add the cumin and minced garlic and saute until fragrant, about 30-60 seconds.
2. Stir in the sweet potatoes, chile, and vegetable broth. Bring to a boil, and then reduce the heat to medium, partially cover the pot with a lid, and simmer until the sweet potatoes are tender, about 20-25 minutes.
3. Remove the soup from the heat and allow to cool slightly. In batches, puree the soup in a blender. Be careful to allow steam to escape while blending.
4. Pour the pureed soup back into the soup pot and heat over low. Season to taste withs salt and pepper. Serve immediately. Leftovers can be stored in an airtight container for up to one week in the refrigerator; or you can freeze any leftovers.

(adapted from this Martha Stewart recipe)
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What's For Breakfast: Chai-Spiced Granola


O granola! How do I love thee? Let me count the ways ... You're sweet, you're savory, you give my breakfast crunch ... There are endless ways to make you, and once you know the general components, it's pretty hard to mess you up.

Case in point -- the latest granola recipe I tried out, which I think may be my new favorite. This granola recipe has the addition of Maldon sea salt, which gives it a little extra flavor oomph. I initially found the recipe in the book The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes, which I was paging through at our friends' house on New Year's Eve. (While we were roasting some coffee beans -- you know, as one does as part of their regular NYE festivities...) When I saw the recipe for granola, I knew I had to give it a whirl. I tweaked a few things, including subbing in some seven-grain flakes for half the rolled oats (I buy the seven-grain flakes in bulk at our local natural foods store) and adding in a few additional spices.

This granola requires low and slow cooking (about two hours in the oven) -- which makes it a perfect recipe to try out on a gloomy winter afternoon. I've found that this granola is excellent just for nibbling on as a snack on its own, as well as a great topping for Greek yogurt (my daily weekday breakfast).



Chai-Spiced Granola (printer-friendly version)
makes about 12-15 servings

1 1/2 cups light brown sugar
1/2 cup filtered water
2 cups rolled oats
2 cups seven-grain flakes [or just double the rolled oats]
1 1/2 cups walnuts, chopped
1 1/2 cups pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon granulated orange zest [optional]
1/4 teaspoon ground cardamom
3/4 teaspoon Maldon sea salt
1/3 cup walnut oil [or use a neutral oil such as canola]
2 1/2 teaspoon vanilla extract

1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.
3. In a large bowl, add together the oats, seven-grain flakes, walnuts, pecans, cinnamon, nutmeg, orange zest, cardamom, and sea salt.
4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour it over the oat mixture. Use a wooden spoon to combine the ingredients together.
5. Spread the granola evenly onto the prepared baking sheet.
6. Bake for one hour and 15 minutes. Remove the granola from the oven and flip the granola over with a spatula. (Try to keep it in large chunks.)
7. Bake for an additional 60 minutes, or until the granola is dry.
8. Remove the granola from the oven and allow to cool completely. Break the granola into small chunks and store in an airtight container for up to three weeks.

 (adapted from a recipe in The Blue Bottle Craft of Coffee)

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What's For Dinner: Butternut Squash Lasagna Rolls


This year because D had limited vacation time, we opted to travel to Kalamazoo to spend a few days around the Christmas holiday with D's family. On the eve of Christmas Eve, I was chatting with D's uncle Dennis and cousin Evan about possible vegetarian entrees that we might have for Christmas dinner (in addition to a Christmas ham). While I thought I was just offering suggestions (Dennis is a fantastic chef), I instead found out the next morning that I had roped myself into cooking the meat-free entree. My suggestion was to make butternut squash lasagna rolls, which I had recently discovered in the Beekman 1802 Heirloom Cookbook (I talk about my Beekman Boy fandom near the end of this post). I hadn't made the dish before -- though I did intend to and actually had the ingredients at the ready at home in Wisconsin. But hey, what better time to try a new recipe than for a large family get-together? (Ha.)

In addition to getting a few last-minute gifts, D and I spent the afternoon of Christmas Eve purchasing a few necessary ingredients for my contribution to the Christmas dinner spread. To make things slightly easier (and since there would be a lot of cooking occurring on Christmas day), on Monday I roasted and mashed the squash, as that was the most time-consuming part of the lasagna-making process. Then on Christmas, I cooked the lasagna noodles, put together the dish, and baked it right before serving. I think it turned out rather well, and I definitely gave a sigh of relief that others seemed to enjoy it, too.

Following the holidays, I've made the lasagna rolls a second time, and though my intent was to capture better pictures of the final result, unfortunately I cooked up the second batch way past sunset, too. Special thanks to Dennis for taking a few action shots while I put together the lasagna on Christmas day (which you will see below). I would be such a better food blogger if I got my act together and cooked stuff up way earlier in the day, when natural light is aplenty. However, I'd much rather eat the things I cook right when they are fresh out of the oven (and when they're piping hot), rather than re-heat later in the day. It's hardest in the winter season, when the sun goes down so early. Summertime is definitely prime food blogging time! I'm so looking forward to the return of post-8p sunsets.

Butternut Squash Lasagna Rolls (printer-friendly version)
makes eight rolls

2 pounds butternut squash
1 tablespoon unsalted butter, browned
8 lasagna noodles
1⅓ cups grated Parmesan
1 large egg
¼ cup sliced almonds, finely chopped
¼ cup panko bread crumbs
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 teaspoon finely chopped fresh sage
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup organic heavy cream (you can also use half-and-half)

For the butternut squash:
1. Preheat oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil or a silpat. Set aside.
Peel the butternut squash and cut in half. Remove the seeds with a spoon. Cut the squash into 1" cubes.
2. Place the squash cubes into a shallow bowl. Add in the browned butter and toss to combine.
3. Spread the squash cubes onto the prepped baking sheet.
4. Roast in the oven for 30-45 minutes or until tender, flipping the cubes once or twice while cooking.
5. Remove from the oven and cool on a wire rack.
6. Once cooled, purée the squash in a food processor. (Alternately, you could use a potato masher or blender for this step.) Use immediately or refrigerate in an airtight container overnight.

For the lasagna rolls:
1. Bring a large pot of water to a boil. Add a generous dash of salt, then add the lasagna noodles and cook per the manufacturer's instructions. Once cooked, drain, and rinse the noodles with cold water. Place the noodles on a work surface and lightly pat dry.
2. In a large bowl, add together 2 cups of puréed butternut squash, 2/3 cup Parmesan, egg, chopped almonds, bread crumbs, Dijon mustard, brown sugar, sage, salt, and pepper. Stir to combine.
3. Place a portion of the squash filling onto each lasagna noodle. (This helps to ensure that you don't run out of filling at the end.) Use the back of a spoon or a spatula to spread the filling across the noodle, covering it completely.

{evenly spreading the squash filling onto the lasagna noodles}

4. Carefully roll each noodle into a bundle and place the rolls in an 11x13 glass baking dish.

{lasagna rolls}

5. Pour the heavy cream over top the lasagna rolls.
6. Sprinkle each roll with the remaining (2/3 cup) Parmesan. Add a dash of freshly-ground black pepper over top each roll.

 {lasagna rolls covered with cream, Parmesan, and freshly-ground black pepper}

7. Bake in the oven at 400 degrees for 25 minutes, or until the cream is bubbling and the rolls are lightly browned.

(adapted from a recipe in the Beekman Boys Heirloom Cookbook)


 {bon appétit!}


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What I'm Making: New Year's Resolutions

{photo credit: tomKphoto from our 2009 wedding}

Happy 2013! It's so prosaic to say it, but I swear 2012 really flew by. We began the year in Philadelphia and ended it in Northern Wisconsin. In July, we traveled to California for a family wedding in Fresno and then spent a fabulous week in Yosemite where D and I conquered both the Half Dome and Clouds Rest hikes. Other travels included trips to Florida and Chicago to meet up with my group of girlfriends from grad school and an unforgettable trip to Alaska courtesy of the Alaska Seafood Marketing Institute in early September.

This summer, after moving to Wisconsin in June, we spent much of our free time with our real estate agent searching for homes -- I think we're going to put the home search on hiatus during the winter months and finally have some time to enjoy our surroundings. Though I may not be up for ice fishing or snowmobiling, I am looking forward to giving cross-country skiing a whirl and getting back into snowshoeing, one of our favorite wintertime activities when we lived in Wyoming. Next Spring/Summer I'd love to do some hiking in the area and get back on my bike; we've heard a lot of good things about road biking in the area.

Clearly ... getting to know my surroundings better is at the top of my New Year's resolutions. Another of my resolutions is to get back into the fitness game (speaking of things that are prosaic...). Following our move, I fell off the fitness wagon; I was so spoiled with fitness-related opportunities in Philly -- what with my gym just a few blocks away, my yoga studio less than a block away, and a number of unique fitness options, including Body Cycle Studio (spinning) and Lithe Method classes just a short walk (and budget-friendly Groupon) away. This year I'd like to get back into running (prior to the holidays I was working on a simple 9-mile/week running schedule to ease myself back in to the running game) and try out some of the classes on offer at our local YMCA. I'd also like to give a couple yoga studios a whirl, both in town and just south of town in Wausau. I haven't had much luck finding a good power vinyassa class in the area ... but I don't think I can justify a 6-hr roundtrip drive to Madison just to take a class at Dragonfly Hot Yoga.

As to the blog, I think I'm going to start off the year by moving from a five posts/week schedule to a three posts/week schedule (most likely Monday, Wednesday, and Friday). It's funny ... I went to a blogging conference a couple of years ago where I attended a panel discussion about food blogging. One of the panelists mentioned that her key to success was "quantity over quality" (something the other panelists vehemently disagreed with), and I remember thinking to myself that that sounded like horrible advice. And yet, I find that over the past year, I have definitely posted for the sake of posting rather than really thinking about the quality of the post. This year, I'd like to focus more on my writing -- many of the blogs that I myself prefer to read have excellent writing, and that's something I definitely aspire to.

In terms of food-related resolutions, I would like to get back to consistent menu-planning. Over the past few months I have stepped away from planning our meals in advance, and I think that frustrates both D and myself when dinnertime rolls around and neither of us has any idea what to make, and/or we don't have the ingredients we need on hand. I also want to be better at not wasting food. I think menu-planning will help with this resolution, as will sticking to a grocery list. Finally, I have a major love for cookbooks -- I have an entire bookcase dedicated to them in our kitchen. This year I'd like to make at least one meal a week from a cookbook. I don't think I have the dedication (or desire really) to cook straight through a single cookbook; our tastes are too varied and I'm a bit picky, so I don't think it would be a useful exercise for us.

In the end, though, all I really would like for 2013 is to have a year full of good health, plenty of time with friends and family, and lots of delicious food -- and I wish the same for you.

Thanks for reading!

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