Plum and Oarmeal Crisp with Cinnamon Whipped Cream

Dear Instagram, You Rule. 

1 1/2 pounds plums, cored and cut into 1/4 inch slices
3 tbsp sugar
2 tsp grated ginger
2 tsp lemon juice
1/2 cup flour
1/2 cup oats
3 tsp cinnamon
2 tsp vanilla extract
6 tbsp cold butter, cut into small cubes
1 cup heavy cream
2 tbsp confectioners sugar

1. Heat oven to 375 degrees F. and place oven rack in the middle. In a large bowl, toss plums with sugar, ginger and lemon juice. Place into a 6 cup, oven safe, baking dish.

Creamy Carrot-Ginger Soup



Ok I lied, this is not just Carrot-Ginger soup, it's Carrot-Ginger-Butternut Squash soup, but that just seemed too long to write.

As I begin to ease myself into the realization that it is no longer summer, the only thing that comforts me is knowing that my second favorite season is on the horizon -- Soup Season! As a child my mom used to call me a "soupaholic", mainly because it was the only other food I would eat aside from chicken and pasta. I just couldn't get a enough of the stuff! This is a great soup to transition into the chilly weather. It is warm and creamy, yet still light enough that you won't want to hibernate on the couch all night long.


Ingredients:
1 lb butternut squash, peeled, seeded and cut into 1-inch dice
2 tbsp olive oil
1/2 cup chopped onions (3 oz)
2 cloves garlic, minced
1 lb carrots, peeled and diced
1 2-inch piece of ginger, thinly sliced
4 cups chicken broth plus extra for thinning out
2 tsp cumin
salt & pepper

1. Heat oven to 400 degrees F. On a sheetray toss butternut squash with 1 tbsp olive oil and roast until squash is soft, 20 min.
2. In a large pot heat remaining 1 tbsp olive oil. Add onions and garlic and saute until onions become translucent, 4-5 min.

This Is Happening...

I thought I had escaped this addictive condiment upon leaving Italy. I guess I didn't have to fill my suitcase with packets of Nutella after all...

http://gothamist.com/2012/09/27/the_nutella_truck_is_coming_to_town.php

Miso Glazed Cod with Baby Bok Choy and Soba

Having just returned from a glorious 10 day trip to Italy, I arrived home with two things I did not initially go with, jet lag and an additional 5 pounds. Although the rustic and simple food of Italy was truly delicious, I came back craving the other international cuisines I had missed. I developed this recipe while trying to cut back on the calories and eat something not involving tomato sauce. 

2 tbsp white miso paste

2 tbsp honey

1/4 cup light soy sauce, divided

1 tsp toasted sesame oil

1 tsp grated ginger

2 tbsp water

1 lb cod, divided equally into 4 oz portions

4 oz soba noodles

1 bunch baby bok choy

1/2 cup chopped almonds, toasted and divided

1/4 cup chicken broth

1 tbsp vegetable oil

1. In a small bowl combine white miso paste, honey, 2 tbsp of the soy sauce, sesame oil, ginger and water. 

2. Place cod in a glass baking dish and spread half the miso mixture over fish and marinate in refrigerator for 30 min. 

3. Meanwhile, cook soba noodles according to instructions and set aside. In a medium skillet heat vegetable oil and add bok choy and almonds. Saute until leaves begin to wilt, 2 min. Add remaining 2 tbsp boy sauce and cook until soy sauce has evaporated and pan seems dry. Add chicken broth and simmer 3 min. 

4. Combine soba noodles with bok choy and toss to combine.

5. Place cod under broiler until miso glaze begins to caramelize, about 4-5 min. Remove and spread remaining miso glaze over fish. Move fish to a middle rack of oven and bake at 400 degrees F until flesh is white and opaque, about 5 min. Serve over bok choy and soba and sprinkle with remaining almonds. 

Great Granola Bars

 As much as I love cracking into a a store-bought box of granola bars, making it yourself is not only easy, but much healthier. They make for a great on-the-go breakfast, or a mid day snack to boost up your energy. Bring some of these to work and you may not even need that 3pm nap at your desk.

1 2/3 cups quick rolled oats
1/2 cup brown sugar
1/3 cup oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup dried cherries
1/2 cup raisins
1/4 cup flax seeds
1/2 cup pepitas or pumpkin seeds
1/4 cup sliced almonds
1/2 cup almond butter (or peanut butter)
6 tablespoons melted butter
1/4 cup agave

1. Heat  oven to 350°F. Line an 8x8 or 5x9 inch pan along one side with greased parchment paper (allow excess paper to come up over sides so it will be easy to remove).
2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, mix the almond butter, melted butter, and agave Add the wet ingredients with the dry until the mixture is evenly combined.

3. Spread mixture in prepared pan, pressing it down firmly to pack mixture in tightly. Bake the bars until they’re brown around the edges, 30 to 40 min.
4. Cool the bars in their pan for 30 min. Remove from pan and cool in refrigerator until completely set, 45 min.  Cut into squares using a serrated knife. Save bars in plastic wrap in the refrigerator.
*The edges of the bars can get a bit crumbly, I like to cut about an inch off around the sides, crumble it into big chunks and save it in an airtight container to eat as granola.

Shrimp with Spinach Pesto & Tomatoes

VitamixPro 500 Series Blender

 I love creating dishes that utilize ingredients I currently have in my refrigerator. Another thing I love, are recipes I can make in under 20 min. With a pint of cherry tomatoes and some fresh spinach that I had leftover from a previous dish, I decided to purchase some shrimp and get cooking. The contrast of the bright green pesto and sweet red cherry tomatoes not only look impressive on a plate, the flavors compliment each other perfectly!

1 pint cherry tomatoes
3 cups loosely packed spinach
1/4 cup grated Parmesan cheese
2 tbsp chopped almonds
2 tbsp lemon juice
1 clove garlic
1 tsp salt
1/2 tsp pepper
1/2 cup plus 3 tbsp olive oil
1 lb shrimp, peeled and deveined

1. Spread tomatoes on a baking sheet at toss with 2 tbsp olive oil. Place tomatoes under broiler until they just begin to burst, about 5 min. Set aside.
2. In a food processor combine spinach, Parmesan, almonds, lemon juice, garlic, salt and pepper. Blend until all ingredients are combine, about 30 sec. Slowly drizzle in olive oil and blend for another 30 sec.

3. Heat a medium skillet with 1 tbsp olive oil. Add shrimp and cook until pink, 2 min per side. Add desired amount of pesto and tomatoes and toss together, cook for another 2 min. Top with extra Parmesan cheese. Unused pesto can be stored in an air tight container for up to a week.

Strawberry & Cream

I have never been a big fan of fruity desserts. If it is not chocolate, filled with chocolate, or topped with chocolate, it is not for me. However, I have recently found myself cheating on my beloved chocolate and expanding my horizons (yes I do feel guilty--I'm sorry chocolate!). The tart and sweet flavors brought together by strawberries and lightly sweetened whipped cream is a satisfaction I never knew I could love. Although chocolate may still be my first choice when ordering dessert, I will now make sure I read all of the options (or I will just order two desserts).

I decided to attempt this confection as my boyfriend not so subtly dropped hints that he loves strawberry shortcake. Instead of making a typical short cake I decided to use a basic yellow cake recipe simply topped with fresh whipped cream and macerated strawberries.

Strawberries:
1 pint strawberries, hulled and halved
1/4 cup sugar


Yellow Cake:
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
2 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp salt
3 1/2 tsp baking powder
1 1/4 cups milk
1 tsp vanilla

Whipped Cream:
2 cups cold heavy cream
1/3 cup confectioner's sugar

1. Heat oven to 350. Butter and flour 2 round 9-inch cake pans. In a small bowl combine strawberries and sugar. Toss to coat all strawberries.

2. In a stand mixer or with a hand mixer beat butter and sugar until light and fluffy, 2 min. Add eggs, beating after each addition until fully incorporated. Beat in flour, lemon juice, zest, salt and baking powder. Lastly, mix in milk and vanilla. Beat together for 3 min.
3. Pour mixture evenly amongst the 2 cake pans. Bake until cake springs back when lightly touched, 30 min.