Tuscan Kale and White Bean Soup

Well, it's officially winter in Iowa. Meaning, it snowed for the first time this year. I was so excited to get to wear my snow boots again and walk through the powder without it getting my socks all wet.

With all the snow and chilly weather, soups can be the perfect dinner to warm you up after being outside. I adapted this recipe to make it in a slow cooker, so all you have to do it throw the ingredients in and turn it on. By dinner time, the soup is ready. And, it makes your house smell great too!

Kale is a great winter green, offering a hearty texture and packed with folic acid and B vitamins. The beans add fiber and protein, making this a well balanced, one-pot meal. I also have been experimenting with cooking dried beans (not canned!) in the crock pot. I don't pre-soak them (who can remember to do that anyway?) just toss them in with liquid. The results have turned out great so far! I think they taste way better than canned beans, it's cheaper, and no BPA from eating canned foods!

Tuscan Kale and White Bean Soup
Adapted from sunset.com


1 c dried white beans (I used cannellini or white kidney beans)
2 qts vegetable stock (or more as needed)
10 cloves garlic, crushed
10 sage leaves (fresh if you have it, or use 1 1/2 tsp dried sage)
1/2 tsp crushed red pepper flakes
salt and pepper to taste
2 bunches kale, chopped (I used Tuscan or Lacinato kale. The edges of the leaves aren't as frilly as regular kale, and it's a bit darker in color)
1 TBSP rosemary
6 oz day-old ciabatta bread, crusts trimmed and cut into 1 in cubes
parmesan cheese (to garnish the top)

Pull out your crock pot early in the morning. Add all the ingredients except the ciabatta bread and parmesan cheese. Turn your crockpot on high, cover and leave alone for at least 6 hrs.

Check the soup after 6 hrs, stir and check to see if the beans are cooked. If they are tender (and tasty), reduce heat to low until ready to serve. If the beans are not fully cooked yet, continue cooking on high for another 2 hrs.

About a half hour before you are ready to eat, toss the bread into the soup and cover. Wait 20-30 minutes for the bread to soften and soak up some of the liquid.

Then, spoon into bowls and top with a bit of shredded parmesan cheese.

Oreo Truffles

It's not officially Christmas without a few sweet treats to brighten the day. Last year, I learned how to make these oreo truffles, and now they are on the baking list every year. I like them because they're super easy, but end up looking fancy. I feel like a real-deal chocolatier after I'm done with these.

The first step is to crush an entire package of oreo cookies. White stuff and all. (I get the reduced fat ones...why not?) A food processor makes light work of crushing the cookies. The first time I made these (living in Alaska with a poorly-equipped kitchen) I put the cookies in a ziplock bag and used a pint glass to crush them. It took a lot longer, but it's an option if you don't have a food processor.

I also pulverized some candy canes to make mint-oreo truffles. 

Coarse grind to sprinkle on top, and fine grind to mix into the dough.

Next, you mix the cookie crumbs with a package of cream cheese (again, I go for reduced fat). You can do this by hand, or use a kitchen aid. Mix until you can't see any streaks of cream cheese left, but then stop. If you continue mixing (or, happen to just leave the kitchen aid running while you do something else...) all that gluten from the cookies starts to make the "dough" really sticky. And then it's a pain to work with.

After these 2 ingredients are mixed together, it's time to for the balls. I make them a little smaller than a quarter size (since the almond bark coating with make them bigger in the end). Line them up on a cookie sheet or tray covered with foil or parchment paper.

Put them in the freezer for about 15 minutes (it doesn't work as well if they are completely frozen) while you melt the almond bark and get ready for some dipping.

Then - and this is the trickiest part - use 2 spoons to dip the oreo ball into the almond bark and make sure it gets evenly coated. I do this by submersing it, then tossing it from one spoon to the next to let as much excess as possible drip off. Then, place it onto another foil-lined baking sheet to cool.  Don't worry too much about making them look perfect. They will still taste great. And, once you drizzle chocolate over the top, you don't notice slight imperfections.

Maybe Santa would like to try some oreo truffles this year?

Oreo Truffles
based on recipes from bakerella.com


1 pkg reduced fat oreos
1 pkg 1/3 less fat cream cheese
almond bark
handful semi-sweet chocolate chips

Put the entire package of oreo cookies into a food processor (you may need to do this in batches), and pulse until all you are left with is crumbs. Dump crumbs into bowl of standing mixer.

Add entire package of cream cheese and mix on low speed just until combined and no remaining streaks of white remain.

Line baking sheet with foil. With clean hands, roll oreo dough into small balls, a bit smaller than a quarter. Place on baking sheet. They can be quite close together. Put in freezer for 15 minutes, or at this point you can refrigerate them for up to 3 days before dipping.

While the balls are chilling begin melting almond bark. Follow package directions to melt slowly in the microwave. It's easiest to use a deep container, that's wide enough to use two spoons. I use a glass 2 cup liquid measuring cup (like pyrex).

Once the almond bark is melted, it will likely be a bit thick. You want it to flow off the spoon in an even stream, and it shouldn't be too hard to stir. If it's thick, add a couple guzzles of oil (I used olive oil because that's all I had, and it didn't affect the flavor that I could tell) and stir well to mix it in.

Now, you're ready to dip. Using two spoons, drop one ball into the almond bark to submerge it. Then, transfer the ball back and forth (as if you're separating an egg) between the spoons to allow excess almond bark to drip off. Then, place it on a foil-lined baking sheet to cool. Leave a bit more room between the balls this time, so it's easier to drizzle chocolate on top.

Reheat the almond bark as needed until all the balls are dipped. Let the cool (or, harden) completely. Then, melt a small amount of chocolate chips in the microwave (Again, add some oil if it seems too thick). Transfer to a ziplock bag and snip the tiniest part of one corner off. The smaller the better. Then squeeze the ziplock to drizzle thin stripes of chocolate over each oreo truffle. If you're feeling bold, you can try curly designs or circles.

Allow to dry. Then, package up in cute little boxes and share with your friends!

Raw Brussels Sprouts Salad

Hi Readers! I hope some of you are still out there. Sorry for my absence.

Is anyone out there tired of all the sugary treats that surround the holidays? They're great, don't get me wrong. But, sometimes it's nice to balance out all that sugar with some vegetables. Don't worry, I have some really great sweet treat recipes to share with you for your Christmas (er, New Year's) baking.

But first, one of my favorite brussels sprout recipes.  There are a lot of holiday tables out there that include brussels sprouts, roasted, glazed, mixed with bacon. So, if you usually include these fun vegetables in your holiday meal, give this recipe a try. It doesn't even involve cooking!

I have had two people on separate occasions tell me they love this salad, and they usually hate brussels sprouts (one of whom was my Dad - and he's a very honest guy!)  That means (from my sample size of 2) this recipe is bound to be a crowd pleaser at your Christmas dinner (yes, even with the kids).

The hardest part of the whole recipe is the slicing of the brussels sprouts. Because they're tiny, and we're going for tiny slices here, it takes a bit of time. But, for me, there's nothing quite like chopping veggies to work out some of the stresses of the day (or the season). Or, if you have a fancy kitchen with a food processor, the slicing of the sprouts will be super easy!

After they're all sliced, you add a dressing, some chopped nuts, and a bit of shredded cheese. I've used all sorts of variations of nuts and cheese too, so you can use what you have at home. Almonds, walnuts, pine nuts, pecans. Parmesan, gruyere, romano, swiss? They all work!

Stir it all together and you're done. You can even make it ahead of time. Since the sprouts are raw, and fairly tough, they're not likely to wilt quickly. I've even had this salad the next day, and it still tastes great.

Raw Brussels Sprouts Salad
Adapted from glutenfreegirl.com


24 brussels sprouts, washed, ends trimmed
1/2-3/4 c shredded parmesan cheese
2 handfulls raw almonds, chopped
3 TBSP apple cider vinegar
9 TBSP olive oil
2 tsp Dijon mustard
salt and pepper to taste

Start by thinly slicing the brussels sprouts. Having a sharp knife here works wonders. Or, toss them in a food processor to really speed things up. We're going for very thin slices, as thin as you can without getting cut.

Mix the sprouts, the cheese and the nuts in a large bowl.

To make the dressing, shake the cider vinegar, oil, and mustard vigorously in a jar (with a tight fitting lid). This is a good place for kids to help out. You'll know the dressing is ready when it has come together (emulsified) and there is no longer a separation of oil and vinegar.

Pour dressing on salad. Stir to coat well. Add some salt and pepper if you want.

Broccoli Gratin Stuffed Peppers

I don't think I make stuffed peppers enough. It's so fun because you can basically put whatever casserole you like inside, and you get nice individual servings encased in a tidy pepper. It makes eating casserole fancier. 

We went to the last farmer's market of the year in Iowa a few weeks ago (I know, I'm way overdue for a post!). And, the produce stands were still brimming with peppers! I think we came home with 5 or 6 of them! (hello fajitas and stuffed peppers!).

I stuffed these with a broccoli gratin that even used up some left over tofu we had in the fridge. I just cut around the stem of the pepper, pulled it out, and scooped out the seeds. You could also save the stems to put back on top for a fun presentation.

Here they are, slightly roasted after coming out of the oven. 

Warm, flavorful, and packed with nutrients!

Broccoli Gratin Stuffed Peppers


4 large peppers, variety of colors
1 1/4 c left over brown rice, pre-cooked
3/4 c chopped broccoli (or just use up that extra broccoli in your fridge!)
2 oz firm tofu, crumbled (that's about the size of 2/3 of a deck of cards)
Handful of black olives, chopped
1/4 c diced red onion
Handful of nuts (almonds, walnuts, or pine nuts), chopped
2 TBSP olive oil
1/4 c shredded cheese (I used parmesan here)
2 eggs
Salt and pepper to taste

Preheat oven to 400 degrees. Lightly grease a casserole dish.

Prepare the peppers by cutting a circle around the stem. Pull the stem out, and scoop out the seeds from the inside.

Mix the rice, broccoli and tofu together. Then stir in the olives, red onion, nuts, and olive oil. Save a small sprinkle of each for a fancy garnish.  Stir in half the cheese (saving the other half for a garnish).

Whisk the eggs together and fold them into the rice mixture. Using a small spoon (or two!), fill the peppers with the gratin until full. Stand up in the casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes, or until the top is toasty and the peppers are softened and beginning to brown.

If you have extra gratin left over, it can be baked in a casserole dish for about 30 minutes, until set.

Garnish with olives, nuts, and onion, if desired.

Pumpkin Shrimp Curry with Butternut Squash

This dish turned out awesome. And it was a lot easier to make than I was expecting. The longest part was roasting the butternut squash, so if you're a planner and get that done ahead of time, it will be a breeze to make this curry up. 

And, it's such a great fall dish. It's warm and spicy, perfect for enjoying in a cold house! Iowa weather has been teasing us lately. There have been a few frosts, and a few days where it was in the high 40s. But, those are interspersed with sunshine-y 70 degree days. In November! I don't think I've ever experienced a 70 degree day in November before. And, let me tell you, it throws me off. 

Do I make the warm and cozy curry? Or, wait for an actually cold day?

Well, turns out, I had a bit of pumpkin left over (remember the pumpkin soup in a pumpkin, anyone?). So, I'm making curry! This is a great way to use up left over pumpkin. It makes the curry thick, and creamy. Of course, you can use canned pumpkin as well, for a shortcut if you don't have extra roasted pumpkin hanging around.

When I first started simmering this, I thought it looked a little off-color. Not as vibrant as I was expecting. Then I realized, I forgot to add the curry powder. That will make a difference! Don't forget the curry powder!

The left over pumpkin pureed surprisingly well! I was expecting a grainier texture, maybe with a few strings too. But, it came out perfectly smooth. Just like from a can!

The final key to making this curry taste awesome? The garnishes! That's some lime zest, there.

And some browned shallots here. (But, to be honest, I don't think it needs the browned shallots at all. I thought the lime zest was much more flavorful). Alternatively, I think some cashews on top would taste great too.

Pumpkin Shrimp Curry with Butternut Squash
Adapted from Bon Appetit


2 TBSP olive oil
1 c chopped onion
1 TBSP minced ginger
1 TBSP minced garlic
1 plum tomato, chopped
1 1/2 c pureed, roasted pumpkin, or 1 15 oz can pumpkin puree (careful not to use pumpkin pie filling)
2 c vegetable broth
1 c lite, unsweetened coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper (or more, to taste)
1 c butternut squash, roasted and diced
1 lb frozen shrimp, tails removed
Juice of 1 lime
Brown rice
Lime zest
Fried shallots (optional)

Start by getting your brown rice cooking (1 cup brown rice to 2 cups boiling water. Cover. Simmer.) and your butternut squash roasting (400 degrees, for about 30 minutes. I cubed the squash first).

While the brown rice is cooking and the squash is roasting, heat oil in large frying pan. Add onion and ginger and cook briefly. Add garlic, continue to cook until fragrant. Add tomato and pumpkin puree and stir. Cook, stirring frequently until pumpkin is golden brown, about 10 minutes. (Note: I think I cheated on this step and didn't really cook the pumpkin that much).

Add vegetable broth, coconut milk, curry powder (don't forget this!) and cayenne pepper. Simmer, about 20 minutes.

While this is simmering, defrost the frozen shrimp under warm water.

Add squash, shrimp, and lime juice. Continue to simmer until everything is heated through.

Serve over brown rice and garnish with plenty of lime zest and fried shallots, if desired.

Whole Grain Muffins

I have been baking these muffins for a long time. It's my favorite muffin recipe. They're healthy muffins. Not too sweet. Not much fat at all. Lots of fiber and whole grains.

The recipe comes from a good friend's Mom. When I was studying nutrition in college, I started collecting recipes. In a three-ring binder I still have, there are scraps and bits of papers with recipes scribbled out on them. There are pages of magazines torn out, hole punched, and added to the binder.

There is no organization whatsoever. The binder started as a cookbook assignment for a class. I had recipes organized nicely into categories. There were page numbers. But now, I never look at those pages, I flip to the back where all the scraps of paper are. That's where the good recipes are. The ones I've made over and over since college.

This muffin recipe is written on the back of a microbiology quiz, in purple glitter pen (nothing says college like purple glitter pen, right?). And there are stains on the paper. Proof that I've had it a long time, and made these muffins often.

You can also use this recipe as a base and add other ingredients you have on hand. Want apple muffins instead of raisin? Done. Substitute orange juice for the milk, and you have orange spice muffins. Add some extra flax seeds, or poppy seeds. Throw in a bit of buckwheat flour. I have never had these muffins fail.

Here's the batter. It's full of oatmeal, whole wheat flour, bran flakes, raisins and nuts.

This is another muffin trick I recently learned. Lay them on their side, either in the muffin tin, or on the counter while they cool. It will help keep the outside crisp and prevent it from getting a soggy bottom (NOT what you want in a muffin)!

The recipe makes about 32 muffins. Often times I freeze half to microwave for a quick breakfast. Or, this recipe is easily cut in half.



Ronnie's Whole Grain Muffins


2 c whole wheat flour
2 c rolled oats
2 c bran
Dash salt
2 tsp soda
walnuts and raisins (or any other filling you desire!)

2 eggs
1/4 c olive oil
1/2 c honey
4 cups liquid (milk, soymilk, orange juice, water)

Preheat oven to 375 degrees. Grease your muffin tins well, or line with wrappers.

Mix the dry ingredients together in a large bowl. In separate bowl, blend the wet ingredients.

Add the wet mixture to the dry and stir until combined. Scoop into tins (about 1/3 c at a time) and bake 20 minutes, or until nicely browned and springy when touched.

Monster Cookies

Happy Halloween! This week, I made some awesome monster cookies to send to a friend. They're high in fiber, with a touch of color from M&M's and a few omega 3's from peanuts :) Forget Halloween candy - our trick-or-treaters are getting individually packaged baby carrots - these cookies are a great way to celebrate Halloween. If everyone weren't so concerned about providing individually wrapped treats to kids, I'd gladly serve them these monster cookies.

I'm sure they'll appreciate the baby carrots just as much (...right)?

My husband is getting used to my baking style. He knows right off the bat to ask what substitutions I made. And, of course he's right. The biggest substitution with these cookies is the fat. I cut out half the fat and replaced it with applesauce. You can't even tell. There is also peanut butter in these cookies, so that keeps a bit more fat in them, but provides some other nutrients (protein!) at the same time.

The texture of these cookies is perfect. Crispy on the outside, chewy on the inside. And, easy to bake. They're hearty enough to take on a hike for a refueling snack. But, they're enough of a treat to count as dessert.



Monster Cookies
Adapted from Taste of Home


1 c peanut butter
1/4 c butter
1/4 c applesauce
1 1/4 c brown sugar
1 c white sugar
3 eggs
2 tsp baking soda
1 tsp vanilla extract
4 c thick rolled oats
1 c M&M's
1 c chocolate chips
Handful of peanuts
2 c flour

In kitchen-aid or large bowl, cream peanut butter, butter, applesauce and sugars. Add the eggs, one at a time, mixing in between until each egg is fully incorporated. Add baking soda and vanilla.

In food processor or blender, pulse 2 cups of the thick rolled oats until they are chopped slightly. (You don't want them completely pulverized into oat flour here). Add the chopped oats, along with the remaining oats to the peanut butter mixture and stir until combined. (Be careful turning on the kitchen aid, the oats might spray everywhere. Yes, I did this). Let stand 10 minutes.

Meanwhile, preheat oven to 325 degrees.

After the cookie dough has rested for 10 minutes, stir in the flour. This is hard work. I used a very hefty wooden spoon, and had to take a few breaks. Make sure all the flour gets blended in.

Using an ice cream scoop (these are monster cookies, after all), portion cookie dough onto lightly greased baking sheet (I used a Silpat and did not grease anything). I could fit 6-8 balls of cookie dough onto my sheet.

Bake for about 18 minutes, or until the edges are lightly browned. Remove to rack to cool. Makes about 2 1/2 dozen.