comfort food thursday: engagement soup

the night that mr. frederickson proposed began with left-over soup.

we were both under the weather and curled up by the fire and the idea of putting our coats on to leave the cozy living room to go to dinner or to the grocery store seemed completely overwhelming. so, we dug through the freezer and found some concoction my mom had made a few months (i hope just months...) earlier and stuck it in the microwave. 5 minutes later we right back in front of the fire eating like kings - portuguese toast and chicken & squash stew. 20 minutes later, with full bellies, i said yes and we popped a bottle of champagne and danced among the dirty dishes.

so, long story longer, this soup is now our version of "engagement chicken" and therefore will always hold a special place in my heart and in our kitchen. so, if you guys are looking for a little leftover romance, give it a try. afterall, you just might be surprised by what can happen on a chilly tuesday night...

what you need:

• 2 teaspoons canola oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1 pound turkey (or chicken) cutlets, cut into 1/2-by-2-inch strips
• 2 cups frozen corn kernels
• 2 tablespoons lime juice
• 1/2 teaspoon crushed red pepper
• salt & pepper, to taste

what you do: Heat oil in a dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

{recipe via eating well}

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comfort food thursday

does anyone have trouble making a recipe when you don't have a photo to look at? i certainly do. photos are so helpful in not only the process, but also in making your mouth water for the finished product. so i nearly died when i came across the site foodgawker, which helps organize recipes and food photography by subject, ingredient, etc! so you will NEVER have to make an imageless recipe again.

first on this list: this scrumptious bowl of chili. photo included.

black bean and chicken chili with butternut squash & swiss chard

what you need:

• 2 tablespoons olive oil
• 2-1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2-1/2 cups 1/2-inch pieces peeled butternut squash
• 3 tablespoons chili powder
• 3 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed and drained
• 2-1/2 cups vegetable or chicken broth
• 1 can Rotel diced tomatoes and green chiles with juice
• 3 cups packed coarsely chopped Swiss chard leaves (about 1 bunch)

what you do:

Heat oil in heavy large pot over medium-high heat. Add onions and saute until tender and golden, about 7 to 9 minutes. Add garlic and cook for 2 minutes. Add squash; stir and cook for 2 minutes. Stir in chili powder and cumin. Stir in beans, broth and Rotel; bring to boil. Reduce heat to low and simmer, covered until squash is tender, about 20-25 minutes. Turn off the heat. Stir in the chard and allow the heat of the mixture to wilt the chard so that it is tender and bright green, about 4 minutes. Season to taste with salt and pepper. Ladle into bowls and serve with toppings such as cheese, red onion, cilantro and crushed tortilla chips.

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comfort food thursday: for mr. frederickson

the recipe choice for this comfort food thursday requires a bit of a backround, so let me fill you in a couple key insights:

1. i love soup. mr. frederickson loves soup. it gets cold in vermont. thus, hot, food in a bowl is our main source of sustainance from mid-october to mid-july.
2. i like to cook. mr. frederickson likes to eat. it is a good combo.
3. both mr. frederickson and i like to make the other person happy. i.e., there is a lot of this: "i don't know, honey, anything you want sounds good to me." and not a lot of "i don't like green beans, so please don't ever cook with them. but what i do love is that squash soup i bought the other day at price chopper..."

alright, so i guess you are probably catching on to the fact that there was a soup incident last night. and it lead to a bit of pouting on my part (sorry, honey!) but the aftermath and silver lining is that i have a new burning desire to make the best darn butternut squash & apple soup EVER. so, there price chopper, take that. you messed with the wrong chef.

so here it is folks, the recipe i am going to use in my first attempt at redemption. thanks to a very talented vermonter and food & wine contributing, jeremy silansky.

what you need:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 3/4 cup apple cider
• One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
• 4 1/2 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 McIntosh apple, cut into 1/2-inch dice
• 1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
• One-inch pieces of chives or thinly sliced sage leaves, for garnish

what you do:

• In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
• In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
• Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
• Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.

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comfort food thursday - thanks, switzerland

i wasn't there to taste it, but rumor has it my super talented mom (aka switzerland) made legendary chili last weekend. like so good, people are still talking about it. so, while i have yet to try it out for myself, i trust the glowing reviews from the masses and therefore gladly share her recipe.

there is another rumor floating around that the patriots play this weekend, so i think it might be a slow cooker sunday for us this week. because what goes better with football than legendary chili? i also think the pumpkin bowls in the tablescape below are pretty gosh darn fabulous, don't you?

slow cooker chicken and sausage chili

• 3 14.5 oz cans diced tomatoes
• ½ cup beer or red wine
• ¼ ts hot sauce
• 2 beef bouillon cubes
• 1 T brown sugar
• ½ ts chili powder
• ½ ts paprika
• ¼ ts oregano
• ¼ ts garlic powder
• 1/8 ts cayenne

Combine and cook on high for one hour.

• 1 T olive oil
• ½ red onion, chopped
• 1 lb chicken thighs, diced
• ¾ lb Italian sweet sausage

Saute until brown and add to above mixture. Add:

• 2 6oz cans tomato paste
• 1 15 oz can kidney beans

Cook 2 hours. Simmer 2 hours. Serves 8. Can easily be made on the stove as well.

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a candy corn upgrade.

oh, hello, monday. you snuck up on my once again. i really hate when you do that! but this week is going to be full of sunny warm days here in vermont (woo hoo!) and lots of anticipation for the weekend to come (eek!) and not to mention, it's the last week of october, so there is lots to be done before november hits (yikes!)

but, before we get to all that, i have to share with you a few of my foodie favorites from last week that i just didn't get a chance to post before the weekend got a hold of me. i promise, less food, more vermont fun this week. but, let's indulge just one more time in some seasonal sugary inspiration (yum!) who needs to treak or treat when you have these lovely confections? (ok, i still do - i love me some candy corn)

...i love me some pop tarts too - and how amazingly gooey do these pumpkin pop tarts look!?

individual pumpkin pies in mason jars?! yes, please.

king arthur flour does it again...creepy & tasty is a tricky combo, and they have simply mastered it.

how tasty do these chocolate pumpkin cupcakes look? (obviously, i love the placemat and wicker balls too)

reasons to have a halloween party include this dessert buffet from the talented ladies at twig & thistle.

so - any clever halloween ideas up your sleeves?!?!

ok, now back to your regulary scheduled monday morning! boo!

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comfort food thursday {beef stew with pumpkin ale}

well folks, looks like i have food on the brain this week. and today is no exception. but can you blame me? just look at how tasty this beef stew looks! and it just so happens that i have a beverage fridge full of wolavers* pumpkin ale...lucky lucky me.

beef stew with wolaver's pumpkin ale - via feel good eats**

• 4 strips of bacon, thinly sliced
• 2 pounds chuck or stewing beef, trimmed and cut into chunks (i think venison or bison would work too!)
• 1 medium onion, chopped
• 4 garlic cloves, minced
• flour for dredging
• 5 carrots, peeled and chopped (1-inch pieces)
• 2lb red or fingerling potatoes
• 1 bottle wolaver's pumpkin ale (or other ale or stout)
• sea salt & fresh ground pepper

what you do: set a large frying pan over medium high heat and add the bacon slices. Cook until the bacon begins to get crispy. While the bacon cooks, pat the beef dry with a paper towel and season with sea salt and fresh ground pepper. Add the onions and garlic to the pan and cook until translucent, stirring occasionally, about 3-5 minutes. Transfer the bacon, onions and garlic to the crock-pot, keeping the drippings in the pan. Dredge the beef in the flour, then shake off the excess and add the beef to the pan. Turn the beef so it is nicely browned on all sides and then transfer it to the crock-pot.

Arrange the carrots and potatoes along the exterior side of the crock-pot. Pour in the bottle of ale until it covers about 3/4 of the beef. Set on low for 6-8 hours.

Remove the potatoes to a bowl before serving and roughly mash. Transfer the mashed potatoes back to the crock-pot and stir. Taste and adjust any seasonings. Serve with toasted bread and thick slices of cheddar cheese. serves 4-6

*wolaver's is otter creek's organic sibling. their IPA reigns supreme at my house, but you can't go wrong with any of their products.

**feel good eats is a great vermont blog by a fabulous local chef & food writer. site has been dormant for awhile, but the archives are worth exploring!

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adventures in baking: apple pie

i was missing in action yesterday for a very very good reason. what might that have been? i was baking an apple pie. (seriously, i was)

and, no, to answer your next question, i was not playing hookie. it was actually a work outing - apple picking included. seriously, not to be boastful, but how cool is that?

well, i suppose it would have been even cooler had i not been so dreadful a pie baker. let me let you in on a little secret....it's tricky, really tricky, especially the part with the rolling pin.

so, i dare you, cyberfriends - give it a try and let me know how it goes. sadly, i was sworn to secrecy by my talented coworkers and can not share with you the secret recipe we used, so i bring you this classic option from our friends at shelburne orchards. trust me, they know apples. also, trust me that even the ugliest apple pie tastes pretty darn good, just ask mr. frederickson.

shelburne orchard's not-so-secret apple pie recipe

what you need:

Crust for one pie, 2 crusts

• 2 cups of all purpose flour
• 1 1/2 sticks of butter (yes, I use butter!)
• 1/3 cup ice cold water
• pinch of salt

In a food processor - Add the flour, butter (cut into 1/2 inch chucks), water and salt. Mix until the mixture starts to thump around, less than a minute. If you don't have a food processor then put the flour on a cutting surface and make a pond in the middle of it for the water. Add the cut up butter and salt. With a large knife, chop the butter into the flour, using the knife to keep the water from running off. Chop until mixed, knead into ball, cover and cool.

Filling

• 8 good size apples, peeled, cored and cut into 1/2 inch to 3/4 inch pieces.
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• cinnamon, nutmeg and allspice to taste
• 1 tablespoon instant tapioca

Simmer apples in large skillet with brown sugar, maple syrup, cinnamon, nutmeg and allspice and instant tapioca. Simmer until apples have softened. Let cool.

Directions Preheat over to 350 degrees. Take the ball of crust dough and cut in half. There should be enough in each half for a bottom crust and a top crust. Role the first one out using plenty of extra flower on the rolling pin, and on the dough. When the size is right, (10’ circle for a 9’ pie.) brush off extra flower and set in the pie plate. Add the apple mix, slightly wet the top edge of the bottom crust, pop on the top crust , pinch and trim. Then with thumb and first finger of right hand and thumb of left hand, work your way around the crust pushing the edge between your fingers making a ruffled edge. Slice 2 holes in the top of the crust for air to escape. ( every body has there own design for this.) OK, now into the oven. 35 to 40 minutes. I check for doneness by poking a fork through one of the holes in the top into an apple piece inside to see if it is soft but not sauce.

Special Crust Treatment Soften 3 table spoons of butter. mix with 1 egg white. This mixture if the butter is soft enough can be brushed right on the crust while the crust is hot, Brush it right on the ruffles and all over the top after 15 to 20 minutes of cooking. Sprinkle sugar over this and slap that baby right back into the oven. When the pie is done the crust will be slightly golden brown and the filling will bubble and ooz a little. Let cool...and wait...and hope...

{image via bake or break: confessions of an amateur baker}

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comfort food thursday - it's baaack.

it's here. comfort food/crock pot season that is, and i for one could not be happier. this is not only the time of year that my neck disappears, but also the time when i start eating soup for atleast 2 meals a day...so in honor of that season, and in an effort to mix up my dining routine, i am going to set a goal of trying a new recipe every week and sharing it with you on the reenergized version of comfort food thursday.*

so in my first attempt - i bring you from our friends at eating well - squash, chickpea & red lentil stew. it's in the crock pot as we speak, so check back (or follow me on twitter) and i will let you know how it goes!

squash, chickpea & red lentil stew

what you need:

• 3/4 cup dried chickpeas
• 2 1/2 pounds kabocha squash, or butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon saffron
• 1/4 teaspoon freshly ground pepper
• 1/4 cup lime juice
• 1/2 cup chopped roasted unsalted peanuts
• 1/4 cup packed fresh cilantro leaves, chopped
  

what you do: soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (alternatively, use the quick-soak method: place beans in a large pot with enough water to cover by 2 inches. bring to a boil over high heat. remove from heat and let stand for 1 hour.) drain when ready to use.

combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours. stir in lime juice. serve sprinkled with peanuts and cilantro.

*please keep in mind this is a long season here in vermont, so i am certainly going to need your help and suggestions on dishes to try. comment or email me with ideas - i beg you!

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an apple overdose.

just like life, this fall is going by waaaayyy too quickly. i had a complete panic attack tonight after learning that apple picking season is coming to an end. how did that happen!??! where did the time go? and why, oh why have i not taken advantage of the best time of year here in vermont?! aka meltdown.


however, i relaxed a bit when i learned, thanks to the folks at farm plate, that its not just me and that this year's crops have ripened about 10 days ahead of schedule due to an unseasonably warm april...although due to a may frost, the overall crop yield is down about 17%. (gotta love vermont!)

in an attempt to be somewhat proactive against future meltdowns, i am going to "go big" in the world of apples and dash out to as many pick your own orchards as possible in the coming days and stock up for the long winter.


so, since these next few days will be reminiscent of "mrs. k's bulk pick" circa august 2008, i will need your help on what to do with all these darn apples. what do you think? what's your favorite recipe? pies? chutneys? tarts? sauce? i need you all. help me prepare for the impending overdose.....pleeeaase!

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coffee, but cuter.

i was hanging out this morning in lady grey's archives (a very fun place to be if you ask me!) where i discovered this lovely little take on a DIY iced coffee...heavenly in every possible way. caffeine & chocolate in a mason jar? yes, please. can i make it happen this morning? i think i just might find a way!

what you need:

• ¾ cups brewed strong coffee, room temperature
• ¾ cups milk
• 1 package sweetener, your choice
• 2 tablespoons chocolate syrup
• 2 tablespoons coffee creamer, flavor of your choice
• 3 whole ice cubes

what you do:
in a 16 oz. mason jar, put all your ingredients followed with the ice cubes. put the lid and ring on and shake, shake, shake! at this point, you can drink it right out of the jar or pour it over crushed ice and top with whipped cream and drizzle more chocolate for an authentic coffee house experience.

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comfort food thursday - the sweet spot.

can comfort food thursday be a dessert?

well, this week anyway, the answer is yes. because what is more comforting than bread pudding - warm sweet bread, cinnamon, syrup...i mean, really, it doesn't get any better than that. plus, this recipe is so seasonally appropriate and one that i think a certain member of my family would just melt for. thanks to the wonderful folks at farmplate kitchen for this decadent treat. happy thursday!

maple bread pudding
what you need:

• 6 cups 1-inch bread cubes (about 1 pound) — red hen’s pain au levain is perfect here
• 1 cup dark raisins or frozen sour cherries (on sale this week at middlebury natural foods co-op!)
• 2½ cups half-and-half from your favorite vermont dairy
• 6 cage-free eggs
• ¾ cup vermont dark amber maple syrup (look for a grade A dark amber or even a grade B maple syrup. The darker color indicates a stronger maple flavor, which only adds to the richness of the recipe.)
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of grated nutmeg
• ½ cup chopped pecans or almonds (optional)
• vermont creamery mascarpone or wilcox dairy vanilla ice cream, to serve (or my new favorite ben & jerrys limited edition flavor - ginger snap!)

what you do:
generously butter a 2-quart baking dish. combine the bread and raisins or cherries and place in the buttered dish.
whisk together the half-and-half, eggs, maple syrup, vanilla, cinnamon and nutmeg until well blended. pour the mixture over the bread cubes and set aside for 15 minutes to let the bread soak up the liquid.

preheat the oven to 350ºF. set the baking dish in a roasting pan. add water to the pan to come 1½ inches up the side of the dish. bake for 1 hour. sprinkle the top of the pudding with the chopped nuts, if desired, and bake until the nuts have browned, about 30 minutes longer. serve warm with a spoonful of mascarpone or vanilla ice cream.
Serves 6 to 8.

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stack of heaven.

i am heading out for my morning run and i think today i will spend the next 10 miles dreaming about a little stack of heaven known as penny cluse cafe's gingerbread pancakes.


now, to make them at home or to treat myself to a breakfast out? that is the question.


gingerbread pancakes
what you need:

• 3 ½ cups flour
• 4 teaspoons baking powder
• 4 teaspoons baking soda
• 2 teaspoons ground ginger
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ½ teaspoon salt
• 4 eggs
• 4 cups buttermilk
• ¼ cup butter (melted)
• ¼ cup brown sugar
• ¼ cup maple syrup

what you do: combine all dry ingredients in a large bowl. combine all wet ingredients in a medium bowl. add wet ingredients to dry and mix until just combined—do not overmix. warm a greased griddle on medium heat. cook the pancakes until golden brown and cooked through in the middle. serve with plenty of vermont maple syrup ('tis the season!)

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snow day menu.

thank you to yankee magazine for this perfect snow day menu.

soup + salad + bread + dessert = perfection.

sweet potato, corn (and chicken) chowder
what you need:

• 1/2 pound smoked slab bacon, diced
• 1-1/2 pounds red bliss potatoes, scrubbed
• 1 medium onion, peeled and diced
• 2 bay leaves
• 1 large sweet potato, peeled and diced (1/4-inch dice)
• 4-5 cups chicken stock, or to cover
• 1/4 cup light brown sugar
• 3 cups fresh or frozen corn kernels, cooked until just tender
• 1 tablespoon chopped fresh parsley
• 1/4 cup sliced scallions
• 1 cup heavy cream (or milk for the healthy version)
• 2 cooked chicken breasts, diced
• salt & pepper, to taste

what you do: in a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4-inch thick. add the onions and bay leaves to the bacon, and cook until the onions are translucent, about 3 to 5 minutes. carefully drain off half of the bacon grease and discard. add the sweet and red potatoes and chicken to the soup pot, add enough stock to cover the potatoes, and bring to a simmer over medium heat. simmer until the potatoes are tender, about 15 minutes. add the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often. season with salt and pepper to taste, and serve hot.

winter green salad
what you need:

• 1 bunch arugula
• 1 head fennel, julienned (ech, no thank you)
• 1 head radicchio
• 1 head boston lettuce
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• salt & pepper
• 6 tablespoons olive oil
• shaved Parmesan cheese

what you do: wash the greens thoroughly and arrange in a large salad bowl. in a small mixing bowl combine the lemon juice, mustard, and salt and pepper. slowly add the oil and whisk to incorporate. when evenly blended, drizzle over the greens. top with Parmesan to taste
country bread - store bought today...too many good vermont bakeries to choose from!

gingerbread cake

what you need:

• 2 cups applesauce
• 1 cup dark molasses
• 2 teaspoons baking soda
• 3 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 3 teaspoons powdered ginger
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 4 eggs
• 1-1/3 cups sugar
• 2/3 cup vegetable oil
• white icing (supposed to make your own, but i will save that for another time!)
  

what you do: preheat oven to 325 degrees f. in a large saucepan, slowly bring the applesauce to a boil. stir in the molasses and baking soda. (the mixture will foam up.) set aside to cool. in a medium bowl, combine the flour, salt, and spices, and stir with a whisk to blend. in a large bowl, beat the eggs with an electric mixer for several minutes, until light. gradually add in the sugar and continue beating until thick. gradually beat in the oil. with the mixer on low speed, alternately fold in the flour mixture and the applesauce mixture. pour the batter into a well-greased 10-inch tube pan and bake for 1 hour and 15 minutes. cool the cake in the pan for 15 minutes. then unmold and continue to cool on a rack. decorate with vanilla frosting (-:

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grilled cheese cook-off.

so, since my last post i have done a little (ok, a lot) of research about grilled cheese sandwiches, since it is such an obvious addition to chicken noodle soup. and that's when i made the most amazing discovery of all...

...vermont has a grilled cheese cook off. that's right. it is held every june at the strolling of the heffers weekend in brattleboro. so mark your calendars, for june 4-6th, 2010. grilled cheese heaven, here we come!

just to get your mouth watering a bit, here is a sample of last year's winning recipes. all made with fresh, local, vermont ingredients. now i have to decide what to make tonight. decisions, decisions...

taste of vermont’s seasons goodness
what you need:
2 slices pane siciliano bread from la panciata
1 tbls. cabot creamery butter
2 oz. vermont shephard cheese
2 oz. grafton 2-yr. cheddar
2 each thinly sliced fresh pear
½ tsp. vermont honey
2.5 oz. cob smoked harrington's vermont ham (shaved)
½ tsp. 5-grain mustard
what you do:
lightly butter 2 slices of bread. sauté fresh pear in 1 tsp. butter for 1 minute, add honey – remove from heat. slice cheese thinly – place cheddar on non buttered side of bread. add pear. add ham and spread mustard on ham. top with vermont shepherd and buttered bread. grill until evenly browned and crispy. cut on diagonal (very important) serves 1.

mad good grilled cheese sandwich

what you need:
1 lb. grafton 2 yr cheddar
6 oz. cream cheese, softened
2 cloves garlic, pressed or minced fine
½ cup roasted red peppers, chopped fine(about one fresh roasted)
⅓ cup toasted pecans, chopped fine
1 Tbls. worcestershire sauce
1 tsp. tabasco sauce (or more to taste)
1 large handful minced parsley
8 slices red hen mad river grain bread
butter for frying
what you do:
blend softened cream cheese with all ingredients except the grafton cheddar, stir in the cheddar. heap a generous amount onto bread. heat butter in heavy pan, add sandwich and fry each side over medium low heat till melted and browned. serves: 4-6, depending on who is loading them.

south-of-the-border grilled flatbread, vermont style
what you need:
1 12” against the grain gourmet 3-cheese pizza shell
4 oz. neighborly farms chipotle cheddar cheese, grated
2 tbls. refried black beans
4 slices bacon, cooked and crumbled (vermont smoke and cure, thick sliced)
2-3 tbls. cilantro vinaigrette (1 tbls. fresh chopped cilantro, 2 parts oil, 1 part white balsamic vinegar, salt & pepper to taste)
what you do:
prepare cilantro vinaigrette ahead of time for optimum flavor. cut pizza shell into halves. brush the top surface of each half liberally with cilantro vinaigrette. spread a thin layer of refried black beans on the bottom surface of one half, and top with grated cheese and bacon crumbles. close the flatbread sandwich and place on grill. Grill for 4-5 minutes until the cheese is melted and shell is toasted with golden grill marks. cut into quarters with pizza cutter to serve. serves: 4

the apple snap

what you need:
2 slices vermont bread's organic white bread
4 slices grafton-5 star cheddar cheese
3-4 slices tart apple (honey crisp, empire, etc.)
1 ½ tbsp. caramelized onions
what you do:
caramelize onions. peel and slice apple. grate cheese. melt butter in pan. grill sandwich. serves 1.

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comfort food thursday

there is NOTHING more comforting than chicken noodle soup. nothing. in fact, it has become known as food for the soul (see chicken soup for the soul book series) so, on this comfort food thursday, we are going big and braving the ultimate comfort food. it feels like a day worthy of such an endeavor, don't you think? chicken noodle soup with dill (thank you, eating well)

what you need:
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

what you do:
bring broth to a boil in a dutch oven. add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes. add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. stir in dill and lemon juice.

plus, it will be even more comforting when served with grilled cheese sandwiches...

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low fat tuesday.

across the country today is known as fat tuesday, the official commencement of mardi gras. but here in vermont we are bucking the trend and celebrating low fat tuesday and the "lighter side of mardi gras"

cabot, the vermont-based dairy cooperative best known as "makers of the world's best cheddar," has partnered with several chain grocery stores to promote healthier food choices as hundreds of thousands of folks begin the season of lent today with the celebration of mardi gras and fat/low fat tuesday.

so, in honor of low fat tuesday, for dinner this evening, we will be having harvest stuffed turkey burgers and low fat mac and cheese. yum! for more recipes - check this out.

harvest stuffed turkey burgers

what you need:

• 1 pound ground turkey
• 1/4 cup cranberry sauce or chutney (i love a good chutney - try this one by vermont harvest)
• 4 ounces cabot 50% reduced fat cheddar, cut into 4 (1-ounce) slices
• salt & pepper
• 4 mixed-grain hamburger buns
• 8 large leaves arugula, rinsed and patted dry

what you do: shape ground turkey into 8 thin patties. spread 1 tbls of cranberry sauce in center of each of four of patties and top with 1 slice cheese; place remaining 4 patties on top, pinching edges together to seal. lightly coat large nonstick pan with cooking spray and place over medium heat. cook burgers for 4 minutes per side, or until well done (or brave the february chill and cook on grill) season with salt & pepper. place on buns and top with arugula.

lowfat tuesday mac & cheese

what you need:

• 2 cups small dry elbow macaroni
• 3 tablespoons unbleached all-purpose flour (king arthur, obviously)
• 2 cups skim milk
• 1/4 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt & pepper
• pinch of ground red pepper (cayenne)
• dash of worcestershire sauce
• 2 ounces 1/3-less-fat cream cheese
• 8 ounces cabot 50% reduced fat cheddar, grated & divided (about 2 cups)
• 1/3 cup italian-flavored breadcrumbs

what you do: cook macaroni according to package directions; drain well. preheat oven to 350°F. spray a 2 1/2-quart baking dish with cooking spray and set aside. place flour in a large saucepan over medium heat, gradually whisking in milk. add mustard, garlic powder, salt, black pepper, red pepper and worcestershire. continue cooking until sauce thickens, stirring constantly. reduce heat to low. stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. add macaroni, stirring until well coated. pour into prepared baking dish. toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray. bake for 20 minutes, or until golden on top and bubbling throughout.

enjoy!

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