Vegetarian Stuffed Shells

Rare kitchen moments make me feel like a rock star, and last night's vegetarian stuffed shells was one. Initially I intended to brown ground chicken and make a traditional stuffed shell, but after browning some onions, zucchini, and summer squash, I decided to go in a different direction.

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I began by browning a medium onion in a bit of canola oil and low-fat margarine (for flavor). I added a teaspoon of minced garlic (maybe a clove or two, if you're starting from scratch, or a teaspoon of garlic powder if you're going that route) and a sprinkle of thyme and let them sweat. I added finely chopped summer squash and zucchini, combined them with the onion, and put on a lid to let the whole thing almost steam together. The smell, at this point, had my stomach growling.

But I knew I needed something to pull those fresh, delicious ingredients together. I pulled a rectangular block of frozen butternut squash out of the freezer and stuck it in the microwave, per its instructions. When it was thawed, I added it to the vegetable mixture and let the whole thing rest over an extinguished burner.

While the vegetables were working, I had boiled water and added jumbo pasta shells. I wasn't able to find whole grain or whole wheat shells, so good old fashioned white shells had to do. When they were ready, I strained them and ran them under cool water so that I could handle them without suffering a burnt-hand malfunction. I stuffed the shells using a teaspoon and lined them up in a shallow baking dish (actually, my ceramic pie pan), which I had sprayed with cooking spray and coated in a thin layer of tomato sauce (straight out of the jar).

After stuffing all the shells, I dropped tomato sauce carefully over and around the shells, as well as the remaining stuffing. I didn't want to overwhelm the flavor of the vegetables with the sauce, so I went a little light-handed with it. I baked the whole shebang at 350 for about twenty minutes.

The flavor of creamy and sweet butternut squash, nutty onions and zucchini and summer squash, and the slight sour notes of the tomato sauce combined into a truly remarkable dish. All the ingredients melted together perfectly, and the balance was spot-on. I loved the way each vegetable maintained its personality but didn't overwhelm its comrades. And, ultimately, the warm, soft bites were comfort food at its finest. The added bonus was that this preparation eliminated meat, upped the fiber, and reduced the salt, fat, and calories that are so typical of a baked pasta dish. And while this was not a substitute for a pan of cheesy, beefy stuffed shells, it was a healthy and satisfying alternative. I hope you'll enjoy these vegetarian stuffed shells as much as I did-- with fork in hand.

Shrimp and Vegetable Pasta

Well, friends, I'm in the throes of holiday planning, with a longer-than-normal list of goods to make. Apparently I'm the Queen of Baking this year. To be honest, I'm not sure what my mother is thinking.

The point is, I've been doing a poor job of creating dishes and updating the blog. But here I am, back again, with a dish that took very little time to prepare and packed lots of delicious and healthy flavor.

The afternoon before I made this for Ram, I indulged in a shrimp pasta dish at the Olive Garden. After rolling myself out of the restaurant, I decided I would give this dish a whirl of my own, supplementing the original concoction with added vegetables and controlled ingredients.

I started by sauteing onion, garlic, crushed red pepper flakes, carrot, and celery. I let them get nice and brown, and the smell of the "holy trinity" of cooking was unmistakable. I added some diced tomatoes (diced by yours truly, not out of the can) and the shrimp (which was already pre-cooked). I added about a half-cup of pasta sauce (I've been in the nostalgic mood for Prego lately, and they sell a heart-healthy, all-natural variety that I'm allowing into our diet) and a ladle-full of pasta water (pasta already boiling away on the stove at this point). I let the shrimp/vegetable/tomato mixture work together until the pasta was done to my liking, at which time I drained the penne (so much easier to eat than spaghetti and her cousins) and added it to the sauce.

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Cooking the pasta in the sauce mixture gives it a minute to soak in the flavors, and every bite is certain to burst with the rich taste of the sauce. This dish tasted great, and it was a healthier version of the one I devoured for lunch. I controlled the ingredients, I added more vegetables (and organic, whole-grain pasta), and (if we were so inclined) we could control the portion size too. It's a fast and delicious addition to our menu. This could also easily be made with chicken (saute a little longer than the pre-cooked shrimp) or as a vegetarian dish.

I hope your holiday season is full of delicious and made-with-love dishes. Enjoy-- with fork in hand.

Coconut Macaroons

I am not a baker, so for my mom to request a coconut dessert for Thanksgiving was a bit unusual. But we are planning for my brother-in-law's Christmas visit with my sister and niece, and his family always has some sort of coconut dessert. Alas, it fell to me to experiment.

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For once, I relied on a recipe. I know this is essential when baking, so there was no doubt I would lean heavily on the science of someone else's recipe. This one is simple:

5 cups of coconut (one bag)
1/3 cup flour
1/2 tsp vanilla extract
2/3 cup sugar
4 egg whites

Here are the steps: mix well, plop onto baking sheets, bake at 375-degrees for 25 minutes. Oh-- and watch them because, as my mom warned, "coconut burns quickly." As a finishing touch, I melted chocolate and dipped just the bottoms in the drippy chocolate (after letting the cookies cool in the fridge for a while).

They were a big hit at Thanksgiving, and I have no doubt they could successfully be made with a sugar substitute for those watching their holiday (and everyday) sugar intake. If you're an established baker or an aspiring one, you, too, can succeed at baking these macaroons-- fork (not) in hand.

Microwave Baked Apple

There are certain foods that say "fall" to me. One of them is apple crisp, and when I have a chance to eat it, I do my best vacuum cleaner impersonation. However, I acknowledge that some of the necessary ingredients in apple crisp-- like the salty butter and chunky brown sugar-- are not exactly healthy-diet-friendly. So to satiate my need for apple crisp, I attempt to mimic the dominant flavors and make a super-quick microwaved "baked" apple.

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I start by selecting the biggest apple in the bag. Then, I embark on the hardest part: using a paring knife to cut out the core. I do not like the texture or the taste of apple core, so this is an important step for me. After coaxing out the core, I dump in a combination of instant oatmeal, cinnamon, nutmeg, walnuts, and a tiny bit of brown sugar. I stick the whole thing in the microwave, where the apple proceeds to bubble and give up its natural juices.

You only need to microwave the apple until the juices start to run. And be prepared for a pool of flavor in the bottom of your bowl. But for all it's sloppiness, this hot and comforting treat hits the flavor notes I crave this time of year. And, indeed, I eat it voraciously with fork in hand.

Apple Cinnamon Oatmeal

Sometimes I crave comforting, warm food, and since breakfast is my favorite meal, the two often go hand-in-hand. Oatmeal, when infused with tasty morsels, can really hit the spot. But I'm not a huge fan of the pre-flavored oatmeal that also contains copious amounts of sugar and preservatives. Instead, I opt for making my own delicious morning meal, and this is how I do it.

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I started with a small saucepan in which I poured about a half-inch of water. I brought that to a simmer, adding chopped apples, cinnamon, nutmeg, and a tiny bit of maple syrup. As the apples cooked down, I prepared (in a separate pan) some instant oatmeal. When the oatmeal was soft and fluffy and the apples had cooked down to a soft consistency (most of the water evaporated), I simply mixed the two together.

Making this breakfast requires two pans, which I realize is a little annoying. But you get to control the ingredients and know exactly what you are putting in your body. For me, this is a growing imperative. You could also customize your oatmeal for picky (or simply diverse) eaters. I have poured hot oatmeal over chopped bananas, walnuts, and cinnamon for a banana-bread-like oatmeal that definitely hit the spot.

So, the next time you are in the mood for a stomach- and soul-warming dish, regardless of the time of day, consider reverting to a classic-- with your own spin, of course. Enjoy with fork (and/or spoon) in hand.

Roasted Cauliflower

I am in a phase of experimentation, with my husband on the other side of the planet. Here, I attempted to roast cauliflower, and it turns out this is a great way to enhance the flavor and maintain the integrity of this oft-maligned vegetable.

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Relegated, for the most part, to vegetable platters, cauliflower has posed certain obstacles for me in the past. I have tried to make "creamed" cauliflower to serve as a most nutritious substitute for mashed potatoes, but without using a dense cream (I just used a touch of milk), the texture and consistency were never quite right. But I longed for a way to serve this toothsome treat that didn't require an abundance of butter, milk, or effort. Enter: roasting.

I cut my cauliflower trees from their hearty trunk and laid them out on a cookie sheet (sprayed with a little cooking spray). I dusted them with black pepper, garlic powder, and tiny bit of salt. I slid the pan into the oven (preheated to 350-degrees) and let them roast, unattended, for about thirty minutes. When I pulled them out, the sides against the pan had turned a beautiful brown, and the stalks themselves maintained a bite that I like in my vegetable sides. The seasoning was unobtrusive and acted as a mild balance for the timid cauliflower.

I'm counting this experiment among my successes. I'm excited to build meals with the addition of this texture and flavor, which is (to my estimation) pretty unique. I suspect I'll be attempting to roast a few more vegetables before this chilly fall (and surely frigid winter) are over, and I hope you'll join me with fork in hand.

Stuffed Butternut Squash

Last year, I took the standard 'bite' of squash at Thanksgiving dinner, primarily to appease my mother, who felt that "If you just try it enough, you'll like it." Fast forward to today: I can not get enough of this fruit. I have begun purchasing squash in every imaginable form: frozen cubed squash, frozen pureed squash, and fresh from the produce department squash. And I am in love with them all.

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This time of year, squash is cheap. Last week I purchased a small butternut squash for $.39 a pound, and, after much deliberation, I decided to try stuffing and roasting it. For the stuffing, I concocted a mixture I've made before. It consists of frozen corn, whole grain bread crumbs, rosemary, and black pepper (this time I threw in a little cinnamon) tossed in a dry frying pan. No oil necessary! I let the corn warm and the bread crumbs attain a fantastic nutty flavor. For me, it hits all the flavor notes of a delicious homemade stuffing.

I preheated the oven to 400-degrees and dusted my bisected and devoid-of-seeds squash with some fresh cracked black pepper and cinnamon. I stuffed the hollow with the corn and breadcrumb mixture, then baked the whole thing for about an hour. (I was paranoid that it wouldn't be spoon-soft, but it was. In the future, I think 45 minutes is enough to bake it through.)

I served this dish with a side of just black-pepper-dusted salmon (and shrimp for me). It was the perfect fall dish, and it's a "set it and forget it" kind of side dish. I think it would make a great entree, too, with added protein in the form of diced or shredded chicken or chickpeas.

However you choose to prepare it, be sure to take advantage of the season's best offerings with fork in hand.

Shrimp and Guacamole Bite

The other night, I made fish tacos for Ram and me. I started with a batch of Guacamole. It was bright with lime and fresh cilantro (it was on sale!). I added sauteed shrimp (for me) and pan-fried tilapia (for Ram) and served it with a side of pita tortilla chips. The single bite was delicious!

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An essential component, of course, is the shrimp/fish. I simply mixed a tablespoon of taco seasoning (out of the packet!) with a little bit of canola oil and poured it over a fillet of fish and a couple handfuls of shrimp. I let them marinate for a while. When it was time to eat, I simply heated a chicken fryer, added a tiny bit of oil, and tossed the fish and seafood until both were heated through.

The pita chips were a little more innovative, I suppose, though in retrospect they were so easy, I can't believe I didn't think of it before! I cut a whole-grain pita into sixths, then cut them along the fold. I ended up with thin triangles of pita, which I baked in the oven at a low heat (maybe 250 degrees) just until they were warm and slightly hard. They were the perfect bed for the other components.

Initially, I had no intention of making these tasty little bites. I simply wanted another vessel to get guacamole into my mouth. But when I realized how convenient it was (and how cool this would be as an appetizer), I started to think about the ways I want to turn my favorite entrees into delicious appetizers. I think food is more fun when it's eaten by hand, so I plan on spending more time inventing recipes that require no utensils.

Which begs the question: can I still end with my ubiquitous salutation: with fork in hand?

Guacamole

It's the quintessential Mexican food accompaniment, and a certain chain restaurant charges $1.99 per quarter cup. You know me: I want healthy food with great flavor that doesn't break the bank. Making homemade guacamole takes a little effort, but it is not expensive-- and it's a crowd-pleaser!

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Guacamole starts with a ripe avocado. I always look for one with dark skin, and you want to press it to make sure it gives a little. (Nothing thwarts guacamole efforts like a too-hard avocado.) To open the avocado, I use a trick I garnered from many hours watching Food Network. I use a nice, sharp knife and cut through the skin to the pit. I keep the knife inside the avocado and turn it so that the cut forms a circle around the fruit. I then remove the knife and twist both halves until they pull apart. Here's the tricky part: I hold the half of the avocado that contains the seed, and I carefully stick it with the knife (holding the knife as if about to cut something, blade down). When the knife is stuck in the seed, twist until the seed pulls loose. Sometimes it will come out, still stuck to the knife. Sometimes I have to use a spoon to coax it out. (If all else fails, since you're going to squish the avocado anyway, you can just use a spoon to pull it out bit by bit.

The next step is to use a spoon to scrape the flesh out of the skin. Add finely chopped onion and tomato (if you like them), a dash of salt and pepper, the juice of a lime (if you have one), and some dried or fresh cilantro. Any of these ingredients can be omitted or substituted. I have used lemon juice instead of lime, and it came out fine, just slightly different in terms of flavor. But the citrus does add a kick to the creamy, earthy avocado. And cilantro tends to be a controversial herb, so if you don't like it, leave it out. The final step, of course, is to mash the avocado and to mix everything together.

Avocado is a fabulous fruit (the seed technically makes it a berry, according to sources). It contains so-called "healthy fats" that may actually help to lower cholesterol. It also contains lots of potassium and folate. Besides that, it tastes great. If colors can have flavors, then green tastes like avocado.

Ram and I ate our guacamole with a taco pizza (chicken prepared with taco seasonings, onion, and tomato atop a small naan). It was a delicious casual dinner, perfect for our traditional Friday movie night. The 'guac' was my favorite part of the meal, and I hope you'll consider crafting your own-- with fork in hand.

Pumpkin Cup-Muffins

'Tis the season for everything pumpkin, and-- thankfully-- Hannaford (and all other known grocers) have finally stocked up. I grabbed two cans the first day I saw them, and I plan on stockpiling soon.

I decided to revisit my cup-muffin recipe (a cupcake-like muffin/muffin-like cupcake) with this canned nectar from the Autumn gods, and I was not disappointed.

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I started with a sugar-free white cake mix, a can of pumpkin puree, and a little water. I mixed the three ingredients together, adding water as needed. The end result was a mixture about the thickness of, say, creamy mashed potatoes or squash. (When I eventually 'poured' it into cupcake papers in my muffin pan, I had to use my finger to gingerly coax it out of the ladle.) I added chopped walnuts and some cinnamon and nutmeg. I didn't measure, of course, but I would recommend a tablespoon or two, depending on how deep your love of cinnamon and nutmeg runs. Mine needed to run a little deeper on this recipe, so next time I will ere on the side of excess.

I plopped (really a more accurate term than 'poured') my batter into cupcake liners until all of the available muffin wells were full to the top of the wrappers. I threw a few unsalted sunflower seeds on top (I find killer seeds at Trader Joes) for added crunch and flavor. I baked them according to the temperature and time listed on the box; the temperature was fine, but because the pumpkin is so wonderfully moist, they needed to bake substantially longer. I let mine go an extra ten minutes, and they're still ridiculously moist. On the one hand, that enhances their deliciousness; they have a sticky top, as though coated in a glaze. On the other hand, they are messy to eat. That said, I would suggest baking them until they meet your specifications.

Dear me, these are heavenly. The flavor of the white cake still comes through, but the pumpkin is undeniable. With the added texture of walnuts and the earthiness of the sunflower seeds, these cup-muffins are, by far, one of my favorite desserts/snacks. And I don't feel the least bit guilty eating them-- with or without fork in hand!

Mom's Chili

Of the recipes my mom used regularly when we were growing up, chili "con carne" is probably her most prolific. I, in fact, have made it so many times that I don't need the recipe anymore. Over the years, I have tweaked the dish to make it a little healthier, but the flavors remain the same. It is the chili against which I judge all other chili.

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Mom's Chili:

One pound ground beef (I use ground turkey/chicken or small diced turkey breast.)
One large can crushed tomatoes (I used tomato puree and usually prefer crushed.)
One regular can red kidney beans (B&M are, by far, the best.)
One regular can diced tomatoes (You want the texture.)
One small can tomato paste
One cup beef stock/bouillon (I omit the paste and stock)
Two tablespoons red chili powder
Two tablespoons garlic powder
Salt and black pepper to taste
Two tablespoons oregano
1/2 teaspoon red pepper flakes (I use very little. Add more if you want.)
Diced onion (medium or large)
Diced green pepper (I omit because I do not like cooked green peppers.)

Mom's chili starts with onion and green peppers sauteed in a bit of oil. When they become translucent, add the meat. The original recipe calls for ground beef, but since Ram doesn't eat beef, this is not an option for us. For years, though, I've substituted ground turkey. It tastes fantastic either way. The picture above, though, features a finely diced turkey breast (because we recently saw a program on the additives and unwanted parts that can be ground into the ground turkey/chicken). It worked out fine in every case.

When the meat is cooked through, add a little bit of the stock (or just water, in my case) and the spices. Let the flavors cook together for a while. I actually like to let the base catch on a bit. At any rate, letting it work for awhile allows the meat and the veggies to absorb the rich spices. When you're ready, add all of the other ingredients. Let it cook for at least twenty minutes (the longer, the better), stirring occasionally.

I serve Mom's chili with bread of some kind: warmed up Italian bread or corn bread (seen in the background of the photo above). Frankly, it's delicious with or without the side of bread. And this time of year, when the leaves are changing color and the air is biting at our skin, this dish is the perfect, spicy comfort food. I hope you'll enjoy it with fork (and spoon!) in hand.

Salmon with Pasta Salad

Ram is a big fan of fish. I am not. But in our quest to diversify our diet and to reduce our meat consumption, I'm putting more effort into fish- and seafood-centered meals.

In my years of watching Food Network, I've learned a thing or two about cooking fish. But, per usual, I attacked this meal with no recipe, just some techniques I stored away in my gray matter.

I started by rubbing a half-pound piece of Atlantic salmon with a packaged spice mix. This one is intended for salads and features (as far as I can tell) dried celery, garlic powder, and sesame seeds, as well as a few other things. It's orange, anyway, so I suspect paprika and/or chili powder, though the flavors are not strong. Essentially, I was looking for some light flavors. I prefer the flavor of my seafood (and Ram's fish) to take center stage. A second night, I prepared a simple marinade of a tablespoon canola oil, minced garlic, ginger pa5ste, black pepper, and the juice of one lime. That was a fabulous flavor combination too. Both weren't too heavy and allowed the subtle fish flavor to remain.

The next step was to sear the fish. I wanted to do this to seal in the flavor and to create a nice crust on the fish. I heated a pan over medium heat until a drop of water Sizzler on its surface. I dropped in a tablespoon or two of canola oil and places the fish flesh side down. For a couple of minutes, I let it sizzle. Then, I turned the fish over, just to quickly toughen the skin side. A minute later, I put the fish on a cooling rack atop a baking sheet and baked it for about twenty minutes at 350-degrees. Ram likes his fish well done with no pink. If you prefer yours less well-done, bake it a little less.

This is a tecnique I will use over and over because the results were perfect. As I continue to develop my palate, perhaps I'll dine on salmon. For now, I sauté shrimp in the same spices and call it good. Either way, I hope you, too, will venture into new food territory with fork in hand.

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Moroccan-Inspired Chicken

A few weeks ago, I purchased chicken legs on sale at Hannaford. I know chicken can be prepared about ten thousand different ways, but I also know it's easy to fall into a flavor rut when you find one you really enjoy. Ram and I have been enjoying Spicy Chicken Legs since we first tried them in July, but I wanted to bring something new to the table-- literally. With left-over couscous serving as inspiration (as well as a random bag of raisins in the cupboard, left over from vegetable korma), I decided to attempt chicken legs with a Moroccan flare.

My first step was to determine a flavor profile for my dish. I Googled "traditional Moroccan spices" and discovered that a lot of the flavor comes from basic spices like cinnamon and nutmeg. Armed with this information, I added the spices to my grocery list and committed myself to attempting a new dish.

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I started by removing the skin from the legs. We are not eaters of chicken skin in our house, and there's plenty of nutritional data to support our decision. I patted the legs dry and dusted them with a combination of cinnamon, nutmeg, and black pepper. I wasn't sure how strong the flavors would be, so I went light on the dusting. In the future, I would lay it on a little thicker.

I heated a tablespoon of oil in a chicken fryer and seared the legs, transferring them to a square baking dish when they attained a nice brown color. I smothered them with a can of tomatoes (no salt added!) and baked them for about thirty minutes. The legs, of course, were juicy (the number one reason to cook with them, as far as I'm concerned), and the flavors were tasty. With the addition of the tomatoes, I think the spices could have been taken up a couple of notches. Ultimately, though, I was satisfied with my experiment.

I do need to be real. I know this was not Moroccan cooking. And, well, since most of us aren't trained chefs, a lot of what we do when we cook international cuisine is to approximate it, to hone in on a dominant flavor (or two) and give it a go. If it tastes good, eat it. If you go on Top Chef, by all means, apprentice under a great international chef. In the meantime, give this Moroccan-inspired chicken-- or another unusual flavor combination-- a whirl with fork in hand.

Eggplant Marinara

Ram and I are constantly evaluating our diet, and after conducting a little research on the cholesterol in boneless/skinless chicken, we decided to try for a more vegetarian (albeit about 50%) diet. I suppose the added benefit of this is an even greater increase in our fiber consumption, but I wondered if I could consistently make delicious meat-free meals.

Well, reader-friends, I'm happy to say that I have at least one meal nailed down. And I could eat it every day. It starts with baked breaded eggplant and ends with homemade chunky tomato sauce. It was super easy-- and even more importantly, super delicious.

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I started by breading my eggplant. I sliced the eggplant into circles of about half-an-inch thick. I laid them out and quickly arranged my dipping trio: flour; egg whisked with a tidbit of water; and whole grain bread crumbs tossed with black pepper and garlic powder. I dipped in that order: flour, egg, bread crumbs. We've all heard the advice: the egg needs something to cling to, so dunk your meat/vegetables in flour first, then proceed to your wet ingredients, followed quickly by your other dry ingredients. I can not stress how well this worked for my baked eggplant! It was truly fantastic.

I laid my eggplant out on a baking rack atop a cookie sheet. I used cooking spray to ensure they wouldn't lose their coating on the dismount. This method allows the hot air to circulate around my eggplant, browning and crisping up all sides. I baked them for about 25-30 minutes at 300-degrees. I'm not sure what the science of baking eggplant is, but this left them with a little bit and no sogginess.

To top my eggplant, I wanted to create my own marinara sauce. I started by sauteing onion and garlic in a little bit of canola oil on low heat. When they turned translucent, I added three chunked-up Roma tomatoes. I tossed in a little bit of black pepper and about a quarter-cup of canned tomato sauce (not pasta sauce this time, just the plain tomatoes, pureed). When this cooked down, it was rich, and delicious. (I added a handful of chopped spinach for added nutrition and color. It seems to me that this is a great idea for tricking picky eaters into eating things they would ordinarily avoid.)

The final dish was incredible. The hot eggplant had an earthy bite, its outer crust golden brown and slightly nutty. The tomatoes were authentic, savory, and rich. Knowing that I controlled every ingredient and that it was in line with our attempt at eating a more vegetarian diet made the meal that much more delicious. Truth be told, I think anything swathed in that tomato sauce would have a hard time escaping my insatiable stomach.

Whether you're looking to add more vegetation to your life or you just want to try something a little different, I promise you this recipe will deliver-- with fork in hand.

Apple and Onion Stuffed Chicken

I am excited about this recipe because it is a spin on a previous post, Apple Juice Chicken. Even more exciting than the spin-off is the fact that this dish removes the empty calories from the apple juice and replaces the flavor with diced apples-- added fiber! The flavor notes (as they say) are the same, and I appreciate the substitution to increase the health of this dish.

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The first thing I did to create stuffed my stuffed chicken was build the stuffing. I finely chopped a small onion and cut a medium apple into a small dice. I tossed them in a bowl with about a 1/4 cup of whole grain bread crumbs, black pepper, and garlic powder. I added just a teaspoon or so of liquid and let it rest for a minute. The liquid, mixed with the rest of the stuffing ingredients, creates a slightly thick consistency, the ingredients holding together better.

While I let the stuffing set, I laid out two boneless, skinless chicken breasts. I took a sharp knife and held it on its side, with the blade horizontal. I found this thicker side of the breast and slid the knife in carefully. The idea is to create a pocket in which to stuff the chicken, so be sure not to slice through the opposite side completely. In the end you should be able to gingerly unfold the chicken like a book.

At this point, I seasoned the outside and the inside of the chicken. I dusted it with black pepper, garlic powder, and rosemary (because I had it in the cupboard and because its earthiness is a good compliment to the apple). Then, when I was satisfied with the dusting, I used my hands to stuff the chicken, making sure that the top could still cover the stuffing. The idea now is to stuff the chicken but still try to maintain the chicken's form.

I heated a frying pan and sprayed it with Pam cooking spray. I just wanted to sear the top and bottom of the chicken. I had to be pretty careful not to let the stuffing fall out, but it was actually stayed together better than I expected. When both sides were seared, I put them in a baking dish, covered them with the remaining stuffing, and baked them for an additional 25-30 minutes (depending on the thickness) at 350 degrees.

I served the chicken with rosemary/black pepper/garlic powder rubbed red potatoes, cut into large chunks and baked at 350 degrees for thirty or so minutes (until the turn brown and soften). I also steamed some corn on the cob, because when it's the end of summer, I just need to eat more corn on the cob. It's compulsory.

This dish was an evolution. It took a technique (stuffed chicken) and some tried-and-true ingredients and resulted in a fiber-filled, lean protein dinner that Ram and I thoroughly enjoyed. I hope you'll give it a try-- with fork in hand.

Banana Cup-Muffins

I don't bake. My sister is the baker in the family. But I'm more well known for my "brownie biscotti", created only when I over-cooked brownies by twenty minutes. I am also notorious for under-cooking... everything that is supposed to emerge from the oven hot, steamy, and, well, cooked. But I had a hunkering for cupcakes/muffins, so I made up a recipe. This could certainly have been a recipe for disaster.

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I went to Hannaford looking for white cake and canned pumpkin. Unfortunately, there seems to be a shortage of canned pumpkin in Chelmsford, MA. I decided to purchase a yellow sugar-free cake mix and use a couple of thoroughly brown bananas we had sitting on the counter at home. I've made chocolate cupcake/muffins with pumpkin before; it allows you to bake without eggs and oil, two ingredients many of us are trying to omit from our diets (i.e. Ram and me). I figured banana could mimic the consistency of pumpkin, so I decided to give it a shot.

I literally poured the pouch of cake mix into a large mixing bowl. I added the two bananas, which I smooshed a little in my hands on the way into the bowl. I also added about 3/4 cup water. A minute or so of mixing, a sprinkle of cinnamon and nutmeg, and I was ready to load up my muffin pan. I only made twelve cup-muffins (I've invented this name for the delight that is a cupcake with muffin qualities and/or a muffin with cupcake consistency), so I essentially filled the muffin pan. I baked at 350 degrees for 15-20 minutes.

They were so delicious. Sugar-free, oil-free, and egg-free never tasted so good. And I loved the slightly-doughy texture. Cook them a little longer if you want a dryer, potentially-fluffier cup-muffin. And while these are wonderful eaten directly out of the pan by hand, you can also enjoy them with fork in hand. You won't regret it.

"Gourmet" Chicken Nuggets & Potatoes with Lemon Sauce

Well, blog readers, as you can see, it's getting more difficult to blog now that I am back to work. But I promise I am still cooking, and I strive to blog more. This I pledge to you!

Tonight's post is brought to you by my blog-absence-guilt. I have wondered how people make great sauces, so I designed this meal, first, as an excuse to make a sauce. I started the sauce with a cup of chicken stock. I let that come to a simmer in a small chicken fryer, then I added lemon rind (shaved over a grater-- I'm still waiting on a microplane) and squeezed in all the lemon juice I could. I added a bit of black pepper and a quarter teaspoon of minced garlic. I let all of this combine, using my hand to waft the smell toward myself like a fancy TV chef. When it smelled right and the liquid was starting to reduce, I whisked in a little corn starch and let the whole thing thicken over a very low heat. It came to the consistency of a gravy, and I was pretty proud of myself. The flavor, when we finally ate, was tart and lemony. Because we're trying to reduce our salt and oil intake, I didn't add any salt. You might want to add salt to taste.

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I wanted to pair the "fancy" potatoes with something spicy and (more importantly) easy. I decided to take the chicken breasts I'd thawed in the fridge all day and cube them. Then I tossed them with a "gourmet" bread crumb mixture: whole grain bread crumbs, fresh cracked black pepper, and a mix of lemon and herb spices (a Hannaford Inspirations mix I had in my cupboard). You can add anything you like-- including a salad dressing or taco spice packet. The point is to flavor the bread crumbs so much that you might not need a dipping sauce. (Hey-- I'll cut calories and salt wherever I can!) Bake your homemade chicken nuggets for 15 to 20 minutes at 350 degrees. It takes about the same amount of time as slicing open a frozen chicken nugget bag and arranging them on the pan-- but it's all natural. PS: It's also delicious!

I hope you'll give one or both of these recipes a try. Enjoy-- with fork in hand.

Eggplant Lasagna

I love lasagna. The pasta is indulgent, the sauce is tantalizing, and the fillings... well, they can be just about anything you like. I have made lasagna with ground turkey, mixed vegetables (including carrots, summer squash, and zucchini), and eggplant. The last in that list is the last one I made, and it is featured here.

Eggplant is a delicious vegetable that, when carefully cooked, retains a bite and can serve as a protein fake-out. I love the bite that roasted eggplant has, and I love its flavor. Eggplant is umami-- this Japanese word for food that tastes earthy and savory. Combined with a rich tomato sauce, little else is needed to create balance on the palate. And, frankly, eggplant lasagna could not be easier.

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For my lasagna, I started by getting some water on to boil. Because I was only making my lasagna in a bread pan (my mom gifted us a beautiful Paula Dean casserole for our wedding), I only boiled enough pieces to make a four- or five-layer lasagna. You can easily expand on this recipe by increasing a little of everything.

As the water came to a boil, I put a dry, nonstick chicken fryer (any frying pan will do) on to warm. I cut my eggplant (a fairly small one, as it's just the two of us) lengthwise, into long ovals (once their cut) about half and inch thick. You can certainly cut yours a little thinner if you prefer a well-cooked and softened eggplant. I seasoned the sliced eggplant pieces with cracked black pepper and garlic powder, then I proceeded to heat each piece, on both sides, until they were very slightly softened and slightly browned. I set them aside for layering later.

When the lasagna noodles went into the boiling water, I used the same chicken fryer to heat some sauce. Now, I know no one makes sauce from scratch these days, but I like to attempt a fake out. I started with a little canned pasta sauce in the bottom of the chicken fryer, then I added a small can of stewed tomatoes. I tossed in a few spices (I had fresh basil in the fridge, so I threw that in, too) and let it cook down for about ten minutes over low heat.

When all of the components were hot and ready to layer, I sprayed the breadpan with cooking spray. I always start my layering with a very thin layer of sauce on the bottom of the pan, then layer a lasagna noodle, thin layer of sauce, eggplant, layer of sauce, noodle, etc. Repeat until the pan is full or until all of your components have been used. Using a thin layer of sauce between each layer is a way to sort of steam the eggplant while it's in the oven. As you know, most lasagna recipes call for copious amounts of cheese. I forwent the cheese, and the most noticeable problem was that the pasta slid around and I did have some trouble maintaining the layers when I cut into it. If you want cheese, add it to your heart's content. If you're looking to reduce the cholesterol and fat in your diet, leave it out, and just be extra gentle when slicing and serving your dinner.

I loved this simple meal. It has just a few components, but it has loads of flavor. Plus, for me, pasta is a comfort food. Adding thick layers of eggplant and tomatoes makes me feel like I'm breaking all the carbohydrate rules without sacrificing nutrition. I hope you'll enjoy it with fork in hand.

Stuffed Turkey Loaf

Today I bring you a special-edition meatloaf: stuffed with delicious green herbs and spinach. It is simple and delicious. It is also healthy.

I saw a picture of a stuffed turkey meatloaf in a "Cooking Light" cookbook my mom purchased for us. I decided to give it a try, then proceeded to close the book. You know I'm not much for recipes.

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I mixed some ground turkey meat with half a cup of whole wheat bread crumbs, a tablespoon of garlic powder, and a small amount of tomato sauce. I kneaded it just long enough to incorporate the ingredients, then I patted it out on a piece of plastic wrap, making a rectangle about six inches by eight inches. When I had the desired shape, I covered the entire thing with chopped fresh spinach and basil. I then used the plastic wrap to roll the meat, keeping the greens tucked inside. If you've seen someone roll sushi, you know the technique. I was able to keep a tight hold (and a tight roll) in the meat by sort of sealing it with the plastic wrap. When I was finished, I turned the meatloaf into a bread pan (sprayed liberally with cooking spray) and brushed a little tomato sauce on top. I baked it for about 30 minutes at 375 degrees.

I served this delicious and juicy meatloaf with mashed carrots and russet potato, mixed with a little garlic and tiny bit of tomato sauce. It was simple and hit all the right flavor notes. It was a simple way to incorporate a little more fiber (and a ton of flavor) into an otherwise typical dish. I hope you will enjoy it with fork in hand.

Apple Juice Chicken

This dish was basically my mother's signature dish when we were kids. It was, by far, the most complex, "fancy" meal on her menu. We coined the name "Apple Juice Chicken" ourselves, but the recipe originally came from my Aunt Donna, I believe. Now, I'm claiming it as my own.

Apple Juice Chicken is breaded and baked chicken topped with a thick sauce of breadcrumbs, apple juice, and onion. Here's how to make it.

Start by cleaning chicken breasts, removing the skin and fat. Then, in one bowl, wisk an egg or two with a touch of water to create an egg dip. In another bowl, mix a couple cups of unseasoned or seasoned breadcrumbs (I found whole wheat breadcrumbs!), a tablespoon each of garlic powder and oregano, and some grated parmesean cheese (straight out of the shaker!). You're going to coat the chicken in egg, then roll it in the breadcrumb mixture until all of the chicken is covered. Placed the crumbed chicken in a baking dish (a casserole dish of your choosing). Be sure to spray the casserole dish for easier clean-up!

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You're going to bake the chicken for about fifteen minutes. While that's happening, mix the remaining breadcrumbs (add more if you need to) with some apple juice until you have a loose, runny sauce. Toss in onions. After the fifteen-minute bake, pull the chicken out, and pour the apple juice mixture over the chicken. Bake for another ten to fifteen minutes, until the chicken is fully cooked.

For me, this dish always brings me back to my youth. In fact, I often cook it for family gatherings where my brother and/or sister will be present because I know how much all of us like it. But, here's the rub. When we were kids, my brother liked his chicken without any topping, so Mom baked his breaded breast separately. My sister, alas, did not like the onions but did like the apple juice mix, so Mom always left a breast with no onion. Thankfully, this is not a difficult recipe to problem-solve, if you have picky eaters. To this day, when I make Apple Juice Chicken during my visits to Florida, I have to make it three ways because my sister still doesn't eat the onions, and her husband likes his breaded chicken naked of the sauce.

What I love about this dish, besides the memories it brings back, is the fragrance of the warm apple juice and the crunch of the onions on top. It's a sweet, flavorful way to serve chicken, and most of us have the ingredients in our cupboards and fridges right now. If you're looking for something new, give this a try. And let me know what you think-- with fork in hand.