What's For Dinner: Slow Cooker Spicy Brown Sugar and Citrus Chicken Breasts


Two slow cooker meals in one week? What is going on around here!? While I tend to reach for my slow cooker solely in the cooler months, as the temperatures begin to rise around these parts, I'm finding I have less and less desire to turn on the oven -- particularly since our house lacks air conditioning. 

I was at a loss as to what to cook for dinner the other night, so, after confirming that our fridge didn't have much to offer, I took a quick look into the deep freezer in the basement and came upon some frozen chicken breasts. No time to thaw, but no need for the slow cooker. (Yay!) All I had to do was whisk a quick sauce together, pour it over the chicken, set the slow cooker to low, and my work was done (at least for the next six hours). This chicken dish has quite a bit of spiciness going on -- if you'd prefer a milder flavor, leave out (or use less of) the red pepper flakes and chopped jalapeño. 

Slow Cooker Spicy Brown Sugar and Citrus Chicken Breasts (printer-friendly version)
makes 4 servings

4 6-oz frozen organic chicken breasts
1/2 cup brown sugar
zest from 1 lime
juice of 1 lime
juice of 1/2 lemon
1 1/2 tablespoons minced garlic (5-6 cloves)
1/3 cup white wine vinegar
2 tablespoons soy (or tamari) sauce
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon finely chopped jalapeño pepper (seeds and ribs removed)
1 cup diced red pepper (seeds and ribs removed)
2 tablespoons cornstarch

1. Coat a 2- or 4-quart slow cooker bowl with cooking spray. Place the frozen chicken breasts in the bottom of the slow cooker.
2. In a medium bowl, whisk together the brown sugar, lime zest, lime juice, lemon juice, garlic, white wine vinegar, soy sauce, salt, pepper, and red pepper flakes. Stir in the chopped jalapeño and diced red pepper.
3. Pour the sauce over top the chicken. Place the lid on the slow cooker, set to low, and cook for 6-8 hours, or until the chicken is cooked through and has an internal temperature of 165 degrees.
4. Once cooked, remove the chicken from the slow cooker. Stir in the cornstarch and turn the temperature setting to high. Cook for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve the chicken over quinoa, rice, or noodles. Pour the sauce over the chicken before serving.
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What's For Dinner: Citrus-and-Spice Marinated Fish Tacos


Summertime and tacos just seem to go hand-in-hand. It doesn't hurt that heirloom tomatoes (the only tomatoes I will buy; most tomatoes sold in the grocery store are tasteless and just plain terrible) are finally on sale up here in the north. These fish tacos get a little extra flavor kick with the help of a spicy marinade -- feel free to add more or less fresh peppers to the mix depending on how spicy you like things.

When it comes to the type of fish to use in this recipe, choose one with a mild flavor. I used cod, but walleye, haddock, or halibut are all good alternatives. I highly recommend checking out the Monterey Bay Aquarium Seafood Watch page when making choices about which type of fish to purchase at the store or order at a restaurant -- this website provides great information about sustainable seafood options.

Fish Tacos (printer-friendly version)
makes two servings

For the fish:
2 6-oz cod fillets (or other whitefish; avoid US/Canadian-caught Atlantic cod)
2 tablespoons chopped red onion
1 teaspoon chopped habanero pepper (remove the seeds and ribs for a "gentler" spiciness)
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper
1/8 teaspoon fine sea salt
2 cloves garlic, minced

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. In a zippered bag, combine the chopped onion, chopped habanero pepper, cumin, lime juice, olive oil, pepper, salt, and garlic. Add the two cod fillets and remove excess air from the bag before zippering it closed. Place on a plate and let the fish marinate in the refrigerator for at least two hours.
2. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.
3. Place the prepped fillets on the baking sheet. Bake in the oven for 13-15 minutes, or until the internal temperature is 140 degrees and the fish flakes when touched with a fork or knife.
6. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. I also served cumin-spiced black beans and cilantro-quinoa on the side.
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What's For Dinner: Slow Cooker Pork Chops with Apple Chutney


Though we are now officially in the summer season, last week it was a bit chilly and grey up here in Northern Wisconsin, which led me to look to my slow cooker for some dinnertime inspiration. Pork chops are one of the few meats available fresh at our local natural foods store (they sell most meats (chicken, beef, fish) in their frozen state), so, without any meat thawed in the fridge, I knew pork would have to be the main ingredient. Growing up, pork chops were typically served alongside applesauce at our house, so my next thought went to apples. Just adding chopped apples seemed a little too boring, so I opted to make a savory/spicy apple-based chutney instead.

Though the resulting dish may not look all that appetizing, let me assure you that it was delicious. The chutney helps to keep the pork chops tender and moist while they cook, and it adds a delicious sweet flavor that has just a little kick from the addition of red pepper flakes and mustard seeds. Though this dish might feature the flavors of fall, it tastes just as good in the summer months as it would any other time of the year.

Slow Cooker Pork Chops with Apple Chutney (printer-friendly version)
makes four servings

4 center-cut boneless pork chops, 1-inch thick, trimmed of excess fat
fine sea salt
freshly ground black pepper
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon freshly grated ginger (or use 1 teaspoon ground ginger)
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/2 teaspoon dried whole yellow mustard seeds
1 yellow onion, chopped
1/4 cup dried cherries, chopped coarsely
3 medium apples, peeled, chopped (I used golden delicious apples)

1. Spray a 4-quart slow cooker bowl with cooking spray. Liberally salt and pepper both sides of each pork chop, then place them into the bottom of the prepped slow cooker bowl.
2. In a medium bowl, stir together the honey, apple cider vinegar, freshly grated ginger, cinnamon, red pepper flakes, mustard seeds, chopped onion, and chopped dried cherries.
3. Pour the mixture evenly over the pork chops.
4. Top with the chopped apples.
5. Place the lid on the slow cooker and cook on low for 4 to 4 1/2 hours, or until the pork chops are cooked through.
6. Serve immediately.
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What's For Dessert: Rhubarb Crisp


One benefit of working in the publishing world (aside from the huuuuge paycheck, ha ha ha!) is that typically during the summer months publishing companies offer a "Summer Friday" program in which you work extra hours over a two-week period to get every other Friday off during the summer months. I'm pretty sure this is a perk due to the East Coast tradition of leaving early on Fridays to beat the traffic when heading off to one's summer home in the Hamptons or similar for the weekend during the summer months. When I first started my career in publishing, the Summer Friday program ran from just after Memorial Day up to Labor Day; with the arrival of the economic downtown and various merges, the program was chiseled away at until only a few select Fridays were offered, and just half-Fridays at that. This year, the every-other full-Friday program is back in action, along with an every Friday half-day option. I thought long and hard about which option I would choose, and opted to go with one of the every-other full-Friday off schedules. It's a tiny perk (and we have to work the extra hours to make up for it, so it's not really a "free" Friday), but I'll take it if it means I can get a three-day weekend five times during the summer.

All this to say that my first summer Friday was two weeks ago, and D and I took advantage of my day off to make an overnight trip to Milwaukee, which is located three hours to the east. On Friday night we took in a Milwaukee Brewers game (which turned out to be a win against our former home team, the Philadelphia Phillies). On Saturday, after a leisurely breakfast, we made our way to the Cathedral Square Park East Town Farmers Market, where I picked up a lovely bunch of asparagus and two ruby-red bunches of rhubarb.

Though I typically pair rhubarb with strawberry in the desserts I have featured on this blog, I was ready to spotlight the tart flavor of rhubarb on its own. Mark Bittman's (The Minimalist) column published in the New York Times in 2010 titled "Rhubarb Crisp That Stands Up to Pie" totally caught my eye and I decided to give it a try. (Heh, anything that can get me out of making a pie crust...)

Long story short, this crisp is truly delicious. The tartness of the rhubarb is balanced (but not overwhelmed) with the addition of granulated sugar; the pecan-oat crisp topping is crunchy, sweet, savory, and just buttery enough to make it taste a bit indulgent without feeling too guilty about it.

If rhubarb season hasn't totally waned where you live (it has only recently become available up here in Northern Wisconsin), you have to give this recipe a try. Or at least be sure to file it away for next year!

Rhubarb Crisp (printer-friendly version)
makes 6-8 servings

5 cups sliced rhubarb (cut into ~1/2 to 1-inch pieces)
1/4 cup granulated raw sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
3/4 cup brown sugar
1/2 cup unbleached all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/2 cup pecans

1. Preheat the oven to 375 degrees. Grease an 8- or 9-inch baking dish and set aside.
2. Stir together the rhubarb, granulated raw sugar, lemon juice, and lemon zest. Pour into the prepped baking pan.
3. In the bowl of a food processor, add together the brown sugar, all-purpose flour, cinnamon, nutmeg, salt, and butter. Process for 30-60 seconds, or until the mixture resembles small peas and just begins to come together. Add in the oats and pecans and pulse until just combined. Spoon the mixture over top the rhubarb, covering it evenly.
4. Bake in the oven 45-50 minutes, or until the topping is browned and the fruit is bubbling. Let cool before serving.

 (adapted from this Mark Bittman recipe)
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What's For Dinner: Buttermilk Roast Chicken


The benefit of having a food blog is that it forces me to constantly try new things. Sure, chicken legs aren't a wild and crazy ingredient, but aside from when they've been attached to a whole chicken, I haven't cooked them before. (Which, okay, I'm (dear god) 35 -- shouldn't I have cooked chicken legs at least once in my life already?) Truth be told, meat with bones involved (particularly when you are supposed to eat it by hand) kind of skeeves me out. I think eating one too many barbecue ribs put me on the pathway to becoming a vegetarian in my previous foodie incarnation over a decade ago. That and ordering a Quarter-Chicken Platter at Aunt Catfish's while on vacation in Florida one winter -- seeing literally one quarter of a chicken (bones and all) on my plate sent me off the deep end. I'm pretty sure I didn't touch the thing. (I suppose that's what I get for ordering chicken at a restaurant known for its seafood.) Oh, sweet food memories.

But, I digress. Somewhere along the way I came across the idea of marinating chicken in buttermilk, and a quick recipe search led me to a post by Deb on Smitten Kitchen. I had also been eyeing a recipe posted by Nigella, which Deb had adapted for her post. The most important thing to know about this recipe is that you need to account for marination time in the buttermilk brine. Both Nigella and Deb suggest a minimum of two hours, but 24-48 hours is preferable. I roasted my chicken legs over two days, so the first batch had about an 18-hour marination, and the second set had about a 42-hour marination. Both batches were super-flavorful and moist as all get out. Once the chicken has marinated, cooking it couldn't be easier. Lining a baking dish with aluminum foil makes clean-up a breeze, too.

Also, no judgement if you opt to eat your chicken legs with a knife a fork. No judgement at all. :)

Buttermilk Roast Chicken (printer-friendly version)
makes 4-6 servings
Note: This recipe requires 2 to (preferably) 24 hours of brining time

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon kosher salt
1 tablespoon granulated raw sugar
1 1/2 teaspoons smoked paprika, plus extra for sprinkling
generous amounts of freshly ground black pepper
2 pounds (about 10) organic chicken legs
extra-virgin olive oil
coarse sea salt
fresh parsley, coarsely chopped (for garnish)

1. Prepare the brine by whisking together the buttermilk, garlic cloves, salt, sugar, paprika, and freshly ground black pepper.
2. Pour the marinade into a gallon-size plastic zippered bag. Add in the chicken legs and swish around the brine to evenly coat the meat. Remove any excess air from the bag and zipper it tightly closed. Place the bag on a plate and let marinate in the fridge for at least 2 hours and up to 48 hours.
3. On day two (or three), preheat the oven to 425 degrees.
4. Line a baking dish with aluminum foil. (I cooked my legs in two batches, so I used an 8" square baking dish.) Place the chicken legs in the baking dish. Drizzle with olive oil and sprinkle with paprika and coarse sea salt.
5. Roast for 35-40 minutes, or until the interior temperature reaches 165 degrees and the juices run clear. Remove from the oven and serve immediately. Garnish with fresh chopped parsley if desired.

(adapted from this Smitten Kitchen recipe)


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What's On the Side: Roasted Broccoli with Lemon and Parmesan


More often than not, my default method of cooking broccoli is to steam it. Typically I steam it on the stovetop, but if I'm feeling particularly lazy, I'll steam it in the microwave. When broccoli is steamed correctly, it is delicious. But when it's not, it can be undercooked and tough or, worse, overcooked and mushy -- no one likes that.

I thought I'd try something new this time around and give roasting broccoli a whirl. Roasting takes the question out of the cooking time -- once it starts to brown, it's ready to eat. Thinly-sliced garlic, lemon juice, salt, and a bit of olive oil give the broccoli plenty of flavor without overpowering it. Freshly ground black pepper and a generous topping of Parmesan are the finishing touches.

Roasted Broccoli (printer-friendly version)
makes two servings

4 cups broccoli, cut into florets
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon coarse sea salt
2 garlic cloves, cut into thin slices
freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees.
2. Place the broccoli florets in a baking pan. Add the olive oil, lemon juice, salt, and sliced garlic cloves. Toss to combine, coating the broccoli evenly in the oil. 
3. Roast the broccoli in the oven for 20 minutes, or until the broccoli is just beginning to brown. Season generously with freshly ground black pepper and Parmesan cheese and serve.

 (adapted from this Simply Recipes recipe)
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What's For Dinner: Spice-Rubbed Salmon Tacos


It has been way too long since I last featured a recipe with Alaskan wild-caught salmon. Truth be told, it is really difficult to get Alaskan seafood in Northern Wisconsin. (Lake fish (musky, bluegill, walleye) abound in this region, but mercury content makes it a little skeevy to eat.) Our local natural foods store sells wild-caught Alaskan salmon in their freezer section, but in larger than 1-pound portions, which is a bit much for just two people. I haven't had much luck at our local grocery store chain, either. However, Trig's is currently undergoing a major re-do of their interior, and it looks like in addition to major cosmetic changes, they're also upping the ante when it comes to what they're stocking on their shelves. (I have to say I was a bit excited when they implemented a whole organic/natural foods aisle (baby steps) a couple months ago.) Over the weekend, I spied some rather-lovely wild-caught Alaskan sockeye salmon at the fish counter, so of course I had to pick some up.

Since I've had luck with fish tacos featuring salmon before, I figured I'd give it another go, and this time go simple with just the addition of taco seasoning and a little olive oil. The seasoning gave the fish a little kick, but the delicious taste of salmon was still able to shine through. Fingers crossed they keep the fish counter well-stocked; I can't wait to make these tacos again.

Spice-Rubbed Salmon Tacos (printer-friendly version)
makes 4-6 servings

For the salmon:
2 6-oz wild-caught Alaskan sockeye salmon fillets
extra-virgin olive oil
2 teaspoons high-quality taco seasoning, divided (I used a taco seasoning from Savory Spice Shop)

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Drizzle olive oil over top each salmon fillet and use a pastry brush to evenly coat the fish.
3. Add a teaspoon of taco seasoning (you could also just use cumin, if that's what you have on hand) over the top of each fillet. Use your fingers to gentle rub the spices into each fillet, coating it evenly.
4. Place the prepped fillets on the baking sheet. Bake in the oven for 15-18 minutes, or until the internal temperature is 140 degrees and the salmon flakes when touched with a fork or knife.
5. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. (I find it easiest to set up a taco bar, with bowls of various toppings, and let everyone help themselves.) I also served cumin-spiced black beans and cilantro-quinoa on the side.
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What's On the Side: Fresh Mango-Tomato Salsa


Sometimes, all you need for a meal to be special is to make just one portion of it from scratch. Sure, there are a million varieties of bottled salsa available at the grocery store, but given that all it takes to put together a salsa is just a bit of chopping and mincing, why not make a batch from scratch instead?


Last week, our friends invited us over for grilled fish tacos and among the sides was a bowl of mango-tomato salsa. The flavor was amazing (I love the combination of sweetness with spice), and I couldn't wait to re-create the salsa at home. Since I neglected to ask for the recipe, I took to the Internet and found one that looked pretty similar. I made a few tweaks here and there (as I am always wont to do), and, after just a few minutes of chopping (and a little fridge time to allow all the flavors to meld together), voila, the fresh salsa was ready to eat.


Fresh Mango-Tomato Salsa (printer-friendly version)
makes about 1 cup

1/2 cup chopped fresh mango
1/2 cup chopped cherry tomatoes (seeds removed)
1 teaspoon finely minced habanero chile (I removed the seeds, you can leave a few (or a lot) if you prefer more spiciness)
1 tablespoon finely minced red onion
1 tablespoon fresh lime juice
1/4 teaspoon apple cider vinegar
1/4 teaspoon raw sugar
1 tablespoon roughly-chopped fresh cilantro
salt and pepper to taste

1. In a bowl, stir together the chopped mango, chopped tomatoes, minced habanero, and minced red onion. Add in the lime juice, apple cider vinegar, and sugar and stir to combine. Stir in the cilantro.
2. Season to taste with salt and pepper.
3. Cover with plastic wrap and chill in the fridge for at least 30 minutes prior to serving.

(adapted from this Food & Wine recipe)

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What's For Dessert: Gluten-Free Stone Fruit Crumble


A variety of stone fruits have appeared in our local natural foods store of late, so last week I picked up a menagerie of donut peaches (alas, so named for their donut-like squat appearance, not because they particularly taste like donuts...), nectarines, and plums. 

Rather than let the stone fruit languish on my countertop (as, alas, I am often wont to do...), fortuitously, I happened upon an intriguing gluten-free "flourless anything crumble" recipe in a recent issue of Self magazine. The recipe originates from Gwyneth Paltrow's new cookbook (It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, co-authored with Julia Turshen). I have long been a fan of Paltrow's (Emma, Sliding Doors, and Shakespeare in Love are among my favorite movies -- apparently I am a fan of her British roles) -- so I was interested to read about her new endeavors. Sure, goop can be a bit ridiculous, but I think that just makes her all-the-more endearing. But, enough of my fan-girling; let's get back to the recipe.

I am still playing around with gluten-free recipes 'round these parts (though I haven't forsaken my dear wheat flour ... case in point, I made a batch of all-purpose flour buttermilk pancakes yesterday morning for breakfast), so, given the versatility of this crumble recipe and the fruit I had on hand, I had everything I needed to give it a whirl.

The mixture of almond meal and quinoa flakes gives this crumble plenty of "crunch" and the addition of spices and sweetener in the form of maple syrup provides this dessert with plenty of sweetness and flavor depth. I opted to make my dessert a bit more indulgent with the addition of a scoop of vanilla bean ice cream, but you could easily omit this addition (or choose a vegan ice cream) to keep this dessert animal-product free.



Gluten-Free Stone Fruit Crumble (printer-friendly version)
makes 6-8 servings

2 cups chopped/sliced fruit (I used a mixture of donut peaches, plums, and golden nectarines)
4 tablespoons 100% pure maple syrup, divided
2 tablespoons fresh lemon juice
1/2 cup almond meal
1/2 cup quinoa flakes
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons extra-virgin olive oil

1. Preheat oven to 400 degrees.
2. In a baking dish, add together the sliced/chopped fruit, 2 tablespoons maple syrup, and 2 tablespoons fresh lemon juice. Stir to combine.
3. In a medium bowl, stir together the almond meal, quinoa flakes, sea salt, cinnamon, nutmeg, ginger, olive oil, and remaining 2 tablespoons maple syrup. 
4. Crumble the almond mixture over the fruit, topping it evenly.
5. Bake for 20-25 minutes, or until the crumble is browned and the fruit is bubbling.
6. Let cool for a few minutes before serving. If you're feeling extra indulgent (and perhaps thinking that this dessert sounds a tad too healthy...), de-veganize by topping with a scoop of vanilla bean ice cream or freshly whipped cream.

(adapted from this Self/Gwyneth Paltrow recipe)


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What's For Dinner: One-Pot Tomato-Basil Pasta


When I first saw the pin (which I instantly re-pinned) for "one-pot wonder tomato basil pasta," I have to admit I was totally skeptical. "You just put everything into the pot and it cooks down into a delicious pasta dish?" I scoffed to myself. "Impossible!" Yet, there it was, and with a large number of positive comments, to boot.

{Before}

Well, turns out, I gotta have a little faith, as when I tried this recipe -- it worked! Yup, you really do just add all the ingredients to a pot, pop on the lid, bring to a boil, reduce the heat to a simmer, and cook (stirring every few minutes) until the liquid has mostly cooked down. And, voila! Dinner is ready.

{After!}

I found that stirring during the cooking period is very important. There were a few minutes while cooking this dish when my skepticism returned ("There's no way this pasta is going to cook all the way through!") -- but, rest assured, you just need to keep at it! Make sure that you scrape the bottom of the cooking pot while stirring, too, to prevent the pasta from sticking. I had to do a little extra scraping when things began to stick, but the pasta turned out just fine.

One of the great things about this pasta dish is that it is incredibly versatile. You can easily hange the flavors up depending on what you have in your pantry. I imagine olives, feta, goat cheese, or artichoke hearts (along with a variety of fresh herbs such as rosemary or thyme) would be delicious additions or substitutions in this dish.

What ingredients would you use in your one-pot pasta?

One-Pot Tomato-Basil Pasta (printer-friendly version)
makes 4-6 servings

~8 ounces linguine pasta
1 can (15 ounces) diced fire-roasted tomatoes with juices
1 small-medium shallot, sliced thinly
2 cloves garlic, thinly sliced
1/4 cup fresh basil leaves, chopped
1/2 cup fresh baby spinach leaves, chopped
2 1/4 cups low-sodium vegetable broth
1/4 teaspoon red pepper flakes
1 teaspoons dried oregano
1 tablespoon extra virgin olive oil
2 tablespoons freshly grated Parmesan
4 tablespoons fresh mozzarella, cut into 1/4"-1/2" pieces
fresh basil leaves for garnish

1. Add the pasta, diced tomatoes, sliced shallot, sliced garlic, chopped basil, and chopped spinach to the bottom of a large soup pot. (I used my Le Creuset oval French oven, which fit the linguine perfectly.) Carefully pour in the vegetable broth and top with the red pepper flakes and dried oregano. Drizzle with olive oil.
2. Place the lid on the pot and bring to a boil. Once it begins to boil, lower the heat and simmer for 10-15 minutes, stirring every couple of minutes. (Stirring is incredibly important, as this will help prevent the pasta from sticking to the bottom of the pot and will ensure the pasta cooks evenly.)
3. Once the pasta has cooked (it should be al dente), and the liquid has mostly reduced, stir in the Parmesan. Top with fresh mozzarella and fresh basil and serve immediately.

 (adapted from this Apron Strings recipe)
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What's Baking: Strawberry-Rhubarb Cream Cheese Crumble Bars


Oooh, another dessert recipe! What are the odds? Turns out the odds are pretty high 'round these parts. Now that all kinds of fresh fruits are appearing in the local grocery stores, I am ready to embrace all sorts of summertime crumbles, crisps, and cobblers. Recently, Brenda at a farmgirl's dabbles posted a recipe for her Mom's Rhubarb Cream Cheese Bars, which inspired me to make a strawberry-rhubarb version.

I am still on a strawberry kick and constantly have at least a pint on hand in the refrigerator. When we were in Northern Michigan over the Memorial Day weekend, I harvested several stalks of rhubarb from a neighbor's garden (at his encouragement, of course!). Rhubarb has only just now started to show up in our local natural foods store, though most of the stalks I've seen thus far have been pretty green. (When choosing rhubarb, I look for stalks that are bright red in color and firm to the touch.)

Though the name might be a handful, these strawberry-rhubarb cream cheese crumble bars are actually quite simple to make. To lighten them (slightly), I used neufchatel rather than cream cheese, which has a slightly lower fat content than regular cream cheese. I am a ginger fiend, so I added ground ginger into the pastry dough and candied ginger into the crumble topping -- if you are not as big a fan of ginger flavor, you can omit these additions, or use a different spice of your choice.


Strawberry-Rhubarb Cream Cheese Crumble Bars (printer-friendly version)
makes 16 bars

For the dough and crumble topping:
1 1/4 cup unbleached all-purpose flour
1/2 cup old-fashioned oats
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/2 cup unsalted butter, softened and cut into 1-2" pieces.
2 teaspoons candied ginger pieces [optional]

For the rhubarb and cream cheese filling:
8 oz. neufchatel cheese, softened [if you prefer, you can use cream cheese]
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped rhubarb [about 2-3 medium size stalks)
1 cup chopped strawberries

1. Preheat the oven to 350 degrees. Line a 9x9 baking dish with parchment paper (making sure that it overhangs two opposite sides) and set aside.
2. In a medium bowl, stir together the flour, oats, brown sugar, salt, and ginger. Use a pastry blender to cut in the softened butter until the dough resembles pea-sized crumbles. Press half of the dough mixture into the bottom of the prepped baking dish. Stir the candied ginger (if using) into the remaining dough crumbles  and set aside.
3. Add the cream cheese, sugar, and vanilla to the bowl of an electric mixer. Using the paddle attachment, beat until smooth, scraping down the sides as necessary. Add in the vanilla, cinnamon, and nutmeg. Stir until just combined. With the use of a rubber spatula, fold in the rhubarb and strawberries until just combined.
4. Spread the filling over top the crust. Top evenly with the remaining crumble mixture. Bake for 40 minutes, or until the topping is golden brown and the fruit is bubbly. Remove from the oven and cool completely on a wire rack.
5. Chill in the refrigerator to make cutting the crumble into individual bars easier. Store any remaining crumble bars in the fridge.

(adapted from this a farmgirl's dabbles recipe)
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What's Baking: Gluten-Free Banana Nut Muffins


I had some extra almond flour left over from my last foray into gluten-free baking, so this week I gave another gluten-free muffin recipe a whirl. I am a diehard banana bread fan (with nuts, without nuts, I like them equally), so I chose a banana nut muffin recipe to work from. Along with banana goodness (hooray for half-price uber-ripe bananas at the store!), these muffins are chockfull of nutty flavor, given that chopped walnuts are both stirred into the batter and used to garnish the tops of the muffins as well.

So far I have been quite impressed with the gluten-free recipes I've adapted up to now; I've heard horror stories of gluten-free baked goods being either super-dense, flat, or completely devoid of flavor. There are now commercially-available gluten-free flours that are made especially for baking, but the ones I've seen around town (or that can be purchased from Williams-Sonoma) are quite expensive. (Not that almond flour is particularly wallet-friendly.) I'd next like to give coconut flour a try, though I hear it's a little trickier to use since it tends to soak up liquid.

Have you baked with alternative (i.e., non-wheat) flours? What are your favorite non-wheat flours that you like to use when making gluten-free baked goods? 

Gluten-Free Banana Nut Muffins (printer-friendly version)
makes 12 muffins

1 1/2 cups almond flour
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/8 teaspoon fine sea salt
3 very ripe bananas, mashed
2 eggs
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/3 cup + 2 tablespoons chopped walnuts, divided

1. Preheat the oven to 375 degrees. Line a muffin tin with paper liners and set aside.
2. In a large bowl, sift together the flour, chia seeds, cinnamon, nutmeg, ginger, baking soda, baking powder, and sea salt.
3. In a separate bowl, stir together the mashed bananas, eggs, honey, olive oil, and vanilla until well-combined.
4. Make a well in the dry ingredients and pour in the wet ingredients. Add the walnuts, then stir until just combined.
5. Use a small scoop to fill each muffin cup 3/4 full. Top each muffin cup with the remaining chopped walnuts.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Carefully remove the muffins from the tin and let cool completely on a wire rack.
8. Store any leftover muffins in an airtight container.

(adapted from this recipe)

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