Archive | November, 2011

Healthy & Tasty Meatloaf

30 Nov

So last night was another superbusy night. After getting home all too late from work, the fire alarms went off in the entire building for 20 minutes (ear ache). After a superquick workout, I had to get to work on planning our India trip, which is becoming a little bit of a nightmare since the entire country of India has enough train routes for only the population of Rhode Island. AHHHHH. And we didn’t book early. So we’ll be driving for a significant portion of the trip. BOO. Poor Planning is my middle name.

Anyway, the meatloaf was super-easy and quick and tasty enough. This was my first foray into meatloaf and the more domestic 1950’s era dinner foods. We’ll see how this goes. Rafe made asparagus for us to have on the side.


  • 1 medium onion, chopped
  • 1 1/4 lb lean ground turkey
  • 1 zucchini, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 c. bread crumbs
  • 1 egg white, 1 egg (whatever. I just used the equivalent of an egg white Egg Beaters)
  • 1/2 c ketchup
  • 3 tbsp dijon mustard
  • 3 tbsp Worcestershire sauce
  • salt and pepper


  • Preheat at 350
  • Sautee onion in a tbsp of olive oil until glassy. Take off heat.
  • In a large bowl, mix turkey, carrots, zucchini, bread crumbs, egg white, most of ketchup (leave some for the top of the loaf), 2 tbsp dijon, Worcestershire sauce, and seasoning. Once mixed thoroughly, throw it into a loaf pan.
  • Mix together the rest of the ketchip and 1 tbsp dijon and spread on top of loaf (this keeps it moist). Sprinkle with a smidge of bread crumbs.
  • Bake for 50 minutes at 350 or until golden and slightly crisp on top.
  • Mmmmm.

Cranberry Ginger Sauce

29 Nov

We did T-giving in SC with Rafe’s folks, which means that with every dessert buffet, there MUST be something chocolate (Rafe’s dad, Ted, is a huge chocolate fan, which I back 100%). Lacking for time, and also chocolate, we whipped up the Mousse described here, but with bourbon instead of rum. Delish.

We also made my favorite cranberry ginger sauce to go with the bird. I tend to think the more ginger, the better, but I just like the tingle on my tongue.


  • 2 bags of fresh cranberries
  • 1 medium sized ginger root (about the size of a knubby finger), peeled, grated with a microplane if you can
  • 1 peeled and chopped pear or apple
  • fresh juice (or bottle if you must) of an orange, plus the orange zest
  • 1/2 c. brown sugar (white if you must)
  • dash of cayenne if you want to really shake things up


  • Place everything in medium sauce pan and simmer with a 1/3 c of water
  • Cover and let cook on medium to medium-low heat for about 20 min, stirring occasionally until all the cranberries have burst and the consistency is right– not too liquidy, but not too thick. You might habe to add a smidge more water as it cooks

Coconut Date Drops (Healthy Mounds Cookies)

22 Nov

Mom and I have just been playing in the kitchen for most of the afternoon. This was one of my favorites– it’s healthy and so so sooooo delicious.  Literally tastes like the healthy version of a mounds. But no butter or sugar and just one tbsp of oil! Woohoo!


  • 12 dates, pitted
  • 1/2 c soy milk
  • 1/2 c quick oats
  • 1 tsp baking powder
  • 1/2 c coconut
  • 1 tsp vanilla
  • 1 tbsp canola oil
  • Bunch of dark chocolate chips, so each drop has at least one chip
  • Preheat to 325
  • Put dates and soy milk in blender– blend until forms small chunks. Take out date mixture and put into bowl, add all the rest of ingredients. Mix thoroughly.
  • With wet hands, form 1 inch balls, flatten with back of a spoon.
  • Bake for 10-15 min, until more firm.
  • Eat and eat and eat.

Chocolate Ginger Molasses Cookies = Love

22 Nov

On a whim, I wanted to make some cookies with my mom yesterday– we looked at other holiday-type cookie recipes (Russian tea cakes, fig snowballs) but these looked the simplest (no food processor at home) and most interesting.


  • 1 1/2 c flour
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tbsp cocoa powder
  • 1 stick butter
  • 1 1/2 tbsp finely grated fresh ginger
  • 1/2 c dark brown sugar
  • 1/2 c molasses
  • 1 tsp baking soda
  • 1 1/2 tsp boiling water
  • loads of choco chips (as much as you want!)
  • granulated sugar for rolling the cookies in


  • Combine and sift flour, ginger, cloves, cinnamon, nutmeg, and cocoa.
  • Cream butter with ginger until light and fluffy, then add brown sugar, and finally molasses.
  • In small bowl, dissolve baking soda in boiling water. Set aside.
  • Add half of the flour mixture to the butter mixture. Beat in the dissolved baking soda. Add the rest of flour mixture and mix until combined. Stir in the chocolate chips.
  • Place dough onto piece of plastic wrap and pat down into disk about 1″ thick. Chill in the fridge for 2 hours or overnight, until firm.
  • Preheat oven to 325. Line baking sheets with parchment paper. Roll dough into balls. Place about 2 inches apart on the baking sheets. Refrigerate baking sheets and dough balls for 20 minutes.
  • Roll dough balls in granulated sugar and return to baking sheets. Bake for 10 to 12 minutes, until surfaces crack slightly.

Delish. Hopefully I’ll be able to bring a few down to SC with me tomorrow, if they make it that long.

Oatmeal Raisin Choco Chip Cookies

20 Nov

At home with my folks for pre-Tgiving (going to be with Rafe and his fam for Tgiving proper), and since this year will be an odd one, with my brother in Spain and my father and I in India for X-mas, I think my mom might be a little wistful of the X-mases of yore when we’d all be in town together to bake, cook, and spend time together. I’m trying to help her in the kitchen all I can while I’m here, so that even though we’ll be far, she won’t be too lonely.

We made these cookies this morning, in advance of my brother’s flight to Spain. I wanted to be able to pack him a little something yummy to make him think of us fondly.


  • 3/4 c flour
  • 1 tsp baking soda
  • dash salt
  • cinnamon, nutmeg, cardamom to taste
  • 1 stick butter
  • 1/2 c dark brown sugar
  • 1/4 c regular sugar
  • 1 egg
  • dash vanilla
  • 1 1/2 c 1-min oats
  • lots of raisins
  • as many choco chips as you think you deserve


  • Pre-heat to 375. Whisk flour, baking soda, spices together.
  • Cream butter and sugars together with an electric beater. Add egg and vanilla. Once combined, add flour mixture (but do not overmix).
  • Mix in oats, raisins, and choco chips by hand.
  • Drop onto baking sheets, remembering always that bigger cookies are better. Bake until slightly golden brown (10-15 min).
Makes ~18 big-ish cookies that are very good with milk.

Nuts & Berries

8 Nov

An old college favorite cocktail of mine… Reminds me of cold, snowy nights. The almondy, raspberry flavor is creamy and rich.

  • 1 part Chambord
  • 1 part Frangelico
  • 1 part milk (can use cream, but I prefer 2%)
Throw all together in a shaker, shake over ice. Serve in a martini glass, garnish rim with a raspberry.

Sweet Potato Galette

8 Nov

After making the regular potato galette last wkend in the cooking class, I thought that it would be fun to try this out on a sweet potato (hello, fall!)…


  • 1 scallion, chopped
  • 2 large sweet potatoes, peeled, chopped into 1/2 inch cubes
  • olive oil
  • salt, pepper to taste
  • 1/3 c milk
  • Preheat to 425. Cover a baking sheet with aluminum foil. Toss sweet potato cubes with olive oil, salt, and pepper. Bake for ~45 min or until soft on the inside. Take out, and reduce heat to 325.
  • Sautee chopped shallot in a bit of olive oil in a small, oven-safe frying pan. Add sweet potato (and perhaps a little more salt) and mash until only somewhat smooth. Pat down until flat on the pan. Drizzle milk on top.
  • Place frying pan into oven for ~10 min or until slightly crispy.

Broccoli Quinoa Casserole

6 Nov

Mmmmm, casseroles. They are so very domestic and 1950s. My good friend Debbie got us a huge awesome souffle dish off our wedding registry and we used it for the first time tonight! Psyched. This is going to be lunch tomorrow also…



  • Can of cream of broccoli soup
  • 1 tbsp mayo
  • 1 egg
  • splash of 2% or skim milk
  • 2 cups broccoli, lightly steamed or blanched
  • 2 cups pre-cooked quinoa (we used red quinoa for color)
  • 1 cup grated cheese (colby jack, cheddar)
  • sprinkle of grated parmesan
  • Pre-cook the quinoa. Meanwhile, steam or blanch the broccoli
  • Mix the cream of broccoli soup with mayo, egg, and milk in a large bowl. Mix in the broccoli, quinoa, and cheese. Throw into a large baking dish or souffle dish and toss the parmesan on top.
  • Bake at 350 for 20 min or until slightly crisp. Turn to 425 to brown the cheese.
MMMMMMM. So simple, healthy (egg, brocc and quinoa! only the cheese is marginal), and delicious.

Sweet Potato Bread

6 Nov

Mmmm, more fall recipes. Love it all. I concocted a sweet potato bread recipe knowing nearly nothing about how to do so, and it was delightful. Perfect for a lazy Sat morning brunch (also, my friend Danielle’s birthday).

  • 2 cups flour
  • 3 tsp baking soda
  • pinch salt
  • dashes cinnamon, clove, cardamom, nutmeg
  • 1 c brown sugar
  • 3/4 of a stick of butter
  • 2 eggs
  • 1/2 c to 3/4 c vanilla yogurt (depending on consistency)
  • dash vanilla
  • 1 roasted sweet potato, peeled (after roasting) and mashed
  • Preheat at 350. Pam a loaf pan.
  • Sift together flour, spices, baking soda, salt in medium bowl
  • With hand mixer, cream butter, add brown sugar and eggs, then add yogurt and vanilla. Finally blend in sweet potato
  • Mix in dry ingredients (adding more yogurt if too dry)
  • Add pecans or top with brown sugar. Bake until golden brown on outside

Sweet Potato Choc Chip Pancakes

4 Nov

Awesome start to a flex day. We went to look at houses, and having something hearty in our bellies definitely helped. Found something somewhat similar online here, but I took out the butter from this one…


  • 1 roasted sweet potato, scooped and mashed
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • pinch salt
  • ground nutmeg, cinnamon, ginger, cloves to taste
  • 2 eggs, beaten
  • 1 1/2 cups skim milk
  • 1/2 c chocolate chips
  • Mix dry ingredients together in small bowl.
  • Mix sweet potato and milk together in another, larger bowl.
  • Slowly add the dry to the wet, adding chocolate chips in last.
  • Cook on skillet as you normally would pancakes.