Insta-Recipes


Recently it occurred to me that it's not very nice to post pictures of delicious food on Instagram without sharing the recipes. I love cooking and food and talking about food almost as much as I love writing and reading and talking about books, so it only makes sense to devote a corner of my website to recipes. Enjoy and stay tuned for more recipes coming soon.


Quick Pork Dinner

A quick dinner for busy days
A quick dinner for busy days

I love cooking, as you know, and I often spend weekends in the kitchen, but this weekend, after a cold snap and then some cold windy days, I was too thrilled with some sunshine and (slightly) warmer weather to be cooped up inside. Instead of elaborate dishes, I threw together a quick dinner of boneless pork chops with apples and onions with rice pilaf and asparagus on the side!

 

The Recipe

  • Thick cut boneless pork chops*
  • Onion, sliced medium
  • Apple, peeled and sliced medium
  • Craisins
  • Butter
  • EVOO
  • Salt and Paper

Preheat the oven to 425 and place the rack in the middle position.

 

Heat a large oven-proof skillet over medium-high heat. Add some butter and oil (I use a mix of both--butter for flavor, oil to keep the smoke point down--but you can use one or the other if you like), add onions and apple, sprinkle with salt, sauté until softened and beginning to brown.

 

Meanwhile, pat the pork chops dry. Season generously with salt and pepper.

 

Move the apples and onions to the outside of the skillet. Place the pork chops in the center of the skillet. Brown for two minutes. Flip. Brown for two more minutes. Flip again.

 

Pile the apples and onions on top of the pork chops and transfer the skillet to the oven. Cook for 6 to 10 minutes depending on the thickness of your chops. Internal temp should reach at least 140 (it will rise a few more degrees while resting to end up at around 145 for medium).

 

Move apples and onions off the pork, transfer chops to a plate, tent loosely, let rest for 5 minutes.

 

Place apple and onion mix in a serving bowl, add craisins, scrape up any pan juices and toss with apple and onion mixture.

 

Serve!

 

Serving suggestion:

 

I serve this with roasted asparagus and rice pilaf. The rice can cook and the asparagus can roast while the pork is being prepped, and using the oven for two things makes heating up the oven for less than 10 minutes of cooking pork seem more worthwhile!

 

 

 

*This recipe can be scaled up or down with as few as one or two pork chops up to as many can fit in your pan. Scale other ingredients as needed.

 


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Mini Crustless Spinach Quiche

Mini Quiche with a Side of Bacon
Mini Quiche with a Side of Bacon

I developed this recipe to solve a breakfast problem. I wanted a grab-and-go weekday option that didn't rely on sugar or carbohydrates. Mini quiche--crust omitted--seemed like a great make-ahead option.

 

Why, you are wondering, am I avoiding sugar and carbs in the morning? Have I lost my mind? Well, not exactly.

 

I'm not a fan of dieting, elimination diets, or the concept of "going on a diet." I spent my teens and twenties tormenting myself with diets not because I was overweight but because I was utterly and completely terrified of gaining weight. The only result of my efforts "to diet": Years of stomach aches. Literally. Dieting made my physically ill. Now, thanks to the wisdom of my age, I have a simple philosophy in life: Not self-sacrifice, but self-cherishing.* 

 

I've long-since reformed my dieting ways. I understand now that

 

1. There are a lot more interesting things about me than my dress size.

2. Food is one of life's greatest pleasures and should be treated as such.

3. The diet industrial complex thrives precisely because diets don't actually work for most people in the long run.

4.  I am much more likely to gain weight when I'm obsessed with my weight than when I'm happily engaged in living my life.

 

That said, I am concerned, as most people are, with my health. I'm not getting any younger, and I want to do what I can to stay fit and active, and--most importantly--to feel energized and happy.

 

To that end, I was recently listening to an episode of Gretchen Rubin's Happier Podcast in which she talked about Gary Taubes's new book THE CASE AGAINST SUGAR. I was intrigued enough to read the book, and then to read Taubes's previous work, WHY WE GET FAT.

 

I'm not a scientist, so maybe I'm easily fooled, but Taubes's presentation of the science of what happens when we eat sugar and his analysis of how the sugar lobby countered good science with bad science and masterful marketing to ensure the steady growth of the sugar industry are utterly compelling and have gotten me thinking about what I eat and how I feel when I eat certain things, all in the name of self-cherishing, not self-sacrifice.

 

For me, the takeaway is that the healthiest food is homemade with simple ingredients. Really, it's the same takeaway I have from reading Michael Pollen's work: Eat food, not too much. Avoid unpronounceable ingredients and anything previous generations wouldn't recognize as food. 

 

As such, I've been eating a lot less sugar and far fewer carbs, and I feel great! I have tons of energy and my usual old tummy aches, a near daily nuisance since college, have been fewer and farther in between.

 

 

I have found it quite easy to reduce the amount of sugar in all parts of my day but breakfast. Yes, eggs are a good breakfast, but I don't always have time to make a hot breakfast on weekdays If I'm having eggs, I want side dishes like bacon or sausage and toast, and now it's a little more involved than I'm willing to get on your average Tuesday.

 

Enter mini crustless spinach quiche. I can make a big batch on the weekend and have breakfast ready for the week. I get a nice dose of protein and veg and start the day right. Not self-sacrifice, but self-cherishing!

 

*I borrow this phrase from "My Garden," an essay published under the name Gail Hamilton (which is the pen name of Mary Abigail Dodge) that appeared in the Atlantic in May, 1862.

 

 

The Recipe

  • 16 oz frozen chopped spinach, thawed, squeezed out as dry as possible
  • 6 scallions, chopped
  • 6 garlic cloves, minced
  • 2 T. lemon juice
  • 2 T. oregano leaves, minced
  • 6 extra large or 8 large eggs, beaten
  • 15 oz whole milk ricotta
  • 1 c. crumbled feta
  • 3/4 c. milk
  • salt and pepper to taste

 

Arrange oven racks on upper and lower middle positions. Preheat the oven to 425.

 

Whisk together eggs, ricotta, feta, and milk. Season with salt and pepper.

 

Stir in spinach, scallions, garlic, oregano, and lemon juice.

 

Prepare two muffin trays: Spray 8 cups in each tray with nonstick spray (I first tried to squeeze this recipe into one 12-cup muffin tray, but the mixture bubbled over and made a mess). 

 

Spoon mixture into prepared cups.

 

Place trays in oven. Bake for 30 minutes. Halfway through baking, rotate trays top to bottom and front to back.

 

Remove trays from oven and place on wire racks. Cool for five minutes and then run a sharp knife around each mini quiche. Continue to cool in tray about 10 minutes. 

 

To unmold, place a cookie sheet upside-down on top of the muffin tray and flip to invert quiche out of the muffin cups. Turn quiche right-side-up and serve.

Ready to serve or store for later!
Ready to serve or store for later!

Quiche can be stored in the fridge for 5 days or so, and can be individually wrapped and frozen for a couple of months.


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Simple, Silky Carrot-Ginger Soup

Big Batch Soup for Chilly Days
Big Batch Soup for Chilly Days

After a ridiculously warm February, March has stormed in with a late burst of winter here in central Massachusetts, and that's the perfect excuse to whip up a batch of this smooth soup that is warming and satisfying without being heavy.

 

The Recipe

  • 2 pounds baby carrots
  • 1 T. minced ginger*
  • 2 shallots, chopped
  • 7 c. stock**
  • Thyme end EVOO for garnish

 

Place all ingredients in a large stock pot. Bring to a boil. Reduce to a simmer and cover. Cook, covered, for an hour.

 

Let cool slightly.

 

Puree in batches in the blender.

 

Sprinkle with thyme and drizzle with EVOO to serve.

 

*I use a prepared ginger that is sold in jars in the Asian section of the international aisle at the grocery story. It's more a ginger paste than minced.

 

**I use homemade whenever possible, but you can use whatever you've got. Works well with both vegetable stock and chicken stock, or even turkey stock.

 

Serve with crusty bread for a lovely lunch.
Serve with crusty bread for a lovely lunch.

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Chocolate Babka

Chocolate Babka -- The Perfect Snow Day Project
Chocolate Babka -- The Perfect Snow Day Project

If you know me at all, you know I love baking bread, and I love chocolate! What could be better on a snowy winter day than bread with chocolate filling? Enter Chocolate Babka.

 

 

The Recipe

This recipe comes from Cooking Light, although I found their directions challenging to follow, so after having made this one several times, I've written them out myself with added notes, which I shall share with you here!

 

Because there are A LOT of ingredients several of which get divided from their initial measurements, I have written it out with ingredients noted when they are added.

 

Remember: Always read the whole recipe before you start. All ingredients are noted in bullet lists.

 

Also, I make bread a lot, and I make pretty complicated bread recipes, so fair warning: This is not a beginner recipe.

 

Tools:

 

Kitchen Scale

Standing Mixer with a Dough Hook

Instant read thermometer

Rolling Pin

9x5 Loaf Pan

Parchment Paper

Cooking Spray

Wire cooling rack

 

Delicious Chocolate Babka
Delicious Chocolate Babka

step-by-step

For the Dough

1. Proof the yeast:

 

  • 3/4 cup low-fat or whole milk, warmed to about 105 degrees
  • 1 tsp granulated sugar
  • 2 1/4 tsp dry yeast (1 package)

Dissolve sugar in milk, sprinkle yeast over the milk in the bowl of a stand mixer. Let sit 5 minutes.

 

2. Stir in

  • 6 T. granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg yolk (tip: separate egg while the egg is cold)

3. Using dough hook of standing mixer, add

  • 5.85 ounces bread flour (about 1 1/4 c)
  • 6 ounces all purpose flour (about 1 1/3 c)

Mix for about two minutes until fully combined.

 

4. Mix in

  • 5 T. unsalted butter, softened and cut into small pieces

Scrape down often until the butter is fully incorporated.

 

5. Continue to knead in the stand mixer with dough hook for about 5 minutes, adding another 1/3 c. all purpose flour 1 tablespoon at a time to prevent dough from sticking. Dough will be very soft.

 

6. Place dough in a large greased bowl, cover with plastic wrap, let rise in a draft-free place for 1 1/2 hours. The dough will rise, although it will not double the way other bread doughs typically do.

 

Prepare the Filling and Topping

 

While the dough rises, prepare the loaf pan. Cut a piece of parchment to fit the bottom of your pan. Spray the pan with cooking spray, place parchment in the bottom, top parchment with more cooking spray.

 

For the filling, combine:

  • 1/2 c. granulated sugar
  • 3 T. unsweetened cocoa powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 4 ounces semi-sweet chocolate, chopped

Set aside.

 

For the streusel topping, use a fork to mix the following in a crumbly mixture:

  • 2 T. powdered sugar
  • 1 T. all purpose flour
  • 1 T. salted butter, softened

Shaping and filling the dough

 

After 1 1/2 hours of rising time, on a generously floured surface, roll the dough into a large, thin rectangle (see picture above).

 

Sprinkle the chocolate filling over the dough, leaving a 1/4 inch edge of all sides.

 

Carefully roll the dough up jelly-roll style. Pinch the seams together to keep the filling in. Gently twist the rolled up dough, like very gently wringing out a towel. Place into the prepared loaf pan. You will have to sort of smoosh the dough-roll to fit into the pan, as it will be longer than 9 inches.

 

Cover with plastic wrap and let rise again, 45 minutes.

 

Baking

 

Preheat the oven to 350.

 

Sprinkle streusel topping over dough.

 

Bake for 50-60 minutes*. Cover with foil after first 40 minutes to prevent loaf from getting too dark. The inside of the loaf should register 200 degrees on an instant read thermometer and sounds hollow when tapped on the bottom.

 

Cool in the pan on a wire rack for ten minutes. Remove from pan. Cool completely before serving.

 

Enjoy!

 

*The original recipe says 40 minutes. I have found that if I cook it for 40 minutes, the internal temperature is barely 150 degrees and the dough in the middle is raw, so I cook it longer.


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Oat Flour Sugar Cookies

Super easy cut-out cookies
Super easy cut-out cookies

Who doesn't love a good cut-out cookie? Too bad they're such a pain in the butt to make. The dough is always too hard to roll out or too soft to cut into delicate shapes, and decorating them never results in pinterst worthy cookies.

 

Enter the amazing, easy-to-cut oatmeal sugar cookie recipe.

 

I encountered this recipe years ago on AllRecipes, and it is the only sugar cookie recipe I'll ever need. And you can feel a little good about it because there's oat flour in the dough.

 

Okay, probably not enough oat flour to outweigh the butter and sugar, but in terms of ease of use, that oat flour is key. It makes this dough very forgivable. You can roll it out and re-roll it over and over with no ill-effects, and it's tough enough to cut into tricky shapes like reindeer and bunnies. You can roll the cookies very thin if you like them that way, or thicker if you plan to load them up with decorations.

 

My hubby prefers the cookies plain, no icing, with a cup of tea in the afternoon. I like mine a little sweeter with a nice dollop of icing on top, or with a little lemon glaze. Basically, they are incredible versatile, all purpose sugar cookies!

 

For the batch pictured here, I made royal icing for the first time because it was theoretically going to make decorating a snap. I had a hard time getting the icing to reach the proper consistency, though, and even with this supposedly simple dunk-to-decorate method, it was really messy. They don't look as good as Martha Stewarts, and I had no food coloring to make the icing festive pink, but they do taste amazing.

 

Cookies for dinner!

 

The Recipe

Visit AllRecipes for the cookie recipe.

 

  • About the recipe: At firs the dough will seem hard to roll when you first remove from the fridge, but once it starts to soften up, it's very easy.
  • The recipe doesn't call for salt. As I use unsalted butter, I add 1/4 tsp. salt when I add the baking soda.

For the cookies pictured here, I used Martha Stewart's Royal Icing recipe. I used egg whites (not meringue powder), but I didn't have the greatest results.

 

Next time, I'm going to try this alternative to traditional royal icing.

 

Do you have a favorite sugar cookie recipe or decorating technique? I'd love to hear your tips!

 


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Brussels Sprout Fries

Thinly sliced Brussels Sprouts before roasting.
Thinly sliced Brussels Sprouts before roasting.

In this first installment of "Instarecipes" (recipes to accompany the food photos I post to Instagram), a way to make Brussels Sprouts delicious.

 

I know what you're thinking. Brussels Sprouts are just tiny little cabbages that taste like feet. I hear ya. But like most things, Brussels Sprouts can be made delicious by roasting.

 

The recipe requires the patience to slice up a bunch of Brussels Sprouts, but other than that, it's super simple, very healthy, and delicious.

 

If you have no patience for slicing up Brussels Sprouts, I have noticed that Wegman's sells "shaved" Brussels Sprouts. Upside, no slicing. Downsides, they are sold in big quantities so you can't fit them all on one tray, and they are more expensive than whole Brussels Sprouts. Still, sometimes we all need a labor-saver.

The Recipe

Ingredients:

 

  • Brussels Sprouts, as many you like or as few as a handful.
  • Sweet onion, sliced thin
  • Garlic, minced
  • Olive Oil
  • Salt

 

Instructions:

 

  • Preheat the oven to 450. Line a rimmed cookie sheet with foil and coat lightly with olive oil.
  • Slice Brussels Sprouts into thin pieces. Cut them vertically (through the stem end). Each one should make at least four slices. You can cut them even thinner.
  • Place Brussels Sprouts on prepared cookie sheet in a single layer. Sprinkle onions and garlic on top. Drizzle with more olive oil and season lightly with salt.
  • Roast for 12-15 minutes, turning the pan at least once while cooking. Shake the pan when you turn it to keep the bottoms from sticking or burning.

Serve warm!

 

Do you have a favorite Brussels Sprouts recipe? Please share! I'm always looking for ways to trick myself into eating more veg ;)


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