Raspberry Blondies

As we have figured out thus far I am a HUGE chocolate fiend. So why does it seem like all of the desserts I have made recently do not include chocolate? Well, my chocolate habit is so bad that I lose any inkling of self control when around the stuff. I will finish off a plate of brownies in one day without a second thought. So, in order to not gain 20 pounds, I have been leaning more toward the fruitier variety of desserts.

This sweet blondie is balanced by tart raspberry jam. Not only do they taste like heaven but the beautiful swirly contrast look like little buttery clouds.

1 1/2 cups packed brown sugar
1 stick butter, melted
2 eggs
1 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup raspberry jam

1. Heat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment (or you can combine by hand) add brown sugar, butter, eggs, vanilla and cinnamon. Mix to combine. In a separate bowl combine flour, baking powder and salt. Add flour mixture slowly to brown sugar  and stir until combined, 1 min.

2. Pour batter into greased 13x9 inch pan. Spread batter evenly throughout pan. Using a tablespoon dollop raspberry jam over the top of the blondie batter.

3.  Using a butter knife, swirl the raspberry jam throughout the batter in small circular motions so the jam is evenly distributed.

4. Bake until batter is set, 20 min. Jam will still be wet so to test batter use a toothpick in a section that does not have jam on it. Allow to cool for 15 min. 

Butternut "Mac & Cheese"

I love recipes that allow me to eat the unhealthy foods I love with no guilt, or at least less guilt. I saw a version of this recipe on the Today show and decided to adapt it a bit. The recipe takes out the bechamel sauce usually found in mac & cheese (butter, flour, cream) and substitutes it with a butternut squash puree. Same creamy consistancy, a bit sweet and MUCH healthier.

1/2 box (8 oz) whole wheat pasta (elbow, ziti or rotini work great)
1 medium butternut squash, diced
1/4 cup plain greek yogurt
1 cup skim milk

1 tsp salt

1/4 tsp pepper

1 pinch nutmeg

1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
2 cups diced whole grain bread

1. Heat oven to 400 degrees F. Bring a large pot filled half way with water to a boil. Add butternut squash a cook until tender, 15 minutes.  Strain squash and add to blender

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.