Monthly Archives: January 2012

January 15, 2012 · 3:03 pm

Mexican Hot Chocolate Crackle Cookies

The first time I ever tried a crackle cookie was seriously disappointing. It was kind of flavorless and much too stiff, and every time I tried to take a bite my face and lungs got covered in a fine layer of confectioner’s sugar. After that experience, I basically decided I didn’t like crackle cookies at all, and vowed not to be tempted by them in the future. And hey, I like enough sweets that when I find one to exclude from my plate, that’s almost always a good thing.

But thank God I changed my mind.

I was pouring through one of the cookbooks I got for Christmas, looking for something more exciting than chocolate chip cookies to entertain me on a Saturday evening, and I came across this recipe for a Mexican hot chocolate version of crackle cookies. Mexican hot chocolate is a perfect winter flavor combination: rich, chocolatey, and spicy. I basically leaped up from the couch and ran to the kitchen to start making these, prior completely prejudice forgotten.

Though I still recommend not breathing in while taking a bite of these cookies, I definitely think you should try them out. They are moist and tender with a lightly crunchy crust, sweet and just a little spicy, and full of amazing dark chocolate. Yum!

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Filed under chocolate, cinnamon, coffee, cookies, nuts

January 11, 2012 · 10:21 am

Roasted Winter Vegetables with Pecan Gremolata

Eating seasonally is awesome. But I am not very good at it, mainly because I have a hard time knowing when things are in season. I think this is the plight of most Americans who don’t grow up in agricultural communities (which I’m given to understand is most Americans), because most grocery stores stock the same selection of produce year round.

My mom once told me to just follow the sales—that foods will be on sale when they are plentiful and fresh in your area. But the grocery stores lie. Sometimes asparagus goes on sale in September. Sometimes there are specials on strawberries (for Dave…not for me…) in January. It’s confusing.

I’ve been trying to learn what foods are in season when in the DC area, and I discovered that winter vegetables include root veggies, such as carrots, sweet potatoes, and parsnips; brussels sprouts; leeks; and of course winter squash, such as butternut, spaghetti, and kabocha. So, naturally, I was super excited to find a roasted veggie dish comprised entirely of wintery produce.

This dish makes a great, simple side for a dinner party; I, personally, like to eat it for lunch alongside a container of yogurt. You could set the cold leftovers on top of some greens and call it a salad, or reheat and enjoy it with your favorite carb. In short, roasted veggies are the best, and you should make this dish for your family and all your friends!

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Filed under fresh herbs, nuts, sides, vegetarian, wholesome

January 9, 2012 · 2:56 pm

Coffee Crunch Muffins

Breakfast is the best. Are you with me?

I mean, I still want to eat well, what with the start of the new year and all, but I want something more exciting than plain cheerios for breakfast!

So let me tell you a little secret: Homemade muffins can really be quite healthy. With only ¼ cup oil in the whole recipe, they are very low in fat. Not to mention that if you spike them with coffee, they will pack a cool caffeinated kick (and be dairy free)!

Let’s make breakfast—we’ll be done in a jiff! Continue reading →

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Filed under breakfast, coffee, muffins, scones, & quickbreads, quick & easy, wholesome

January 7, 2012 · 10:57 am

Melitzanosalata (Roasted Eggplant Dip)

Maybe I am alone in this, but I still have the munchies. But maybe you, too, have a hard time cutting out all snacks entirely, simply because we have crossed the threshold into 2012…maybe your holiday munching mode can’t be switched on and off that easily.

Never fear…I bring you good news of great, healthy snackage: eggplant dip. Now I know that description may have just freaked you out, but I’ve brought it to many a football party and had people go, “Hey, this is great! What is this, guacamole?” (It doesn’t really bear any resemblance to guac, but hopefully you get the point that eggplant dip is super tasty and not at all weird.)

This dip is, as you may have guessed from the name, Greek. I first sampled it when my Greek neighbor brought it to a potluck, and I was immediately in love! I asked her for the recipe, but as with many traditional dishes that are passed down through families, her list of ingredients went something like: “and squeeze a lemon or two, and add some parsley, and you can put in a spoonful of yogurt or sour cream if you want to…” Being a bit anal retentive, myself, I tried to probe further about the specific ingredients and amounts she actually used the time I got to taste the dip, but to no avail. She was, however, very specific about using Japanese eggplants, which are much thinner and have fewer bitter seeds than Italian or American eggplants.

Ultimately, I took her sketchy list of ingredients and combed through recipes online to come up with my own version of roasted eggplant dip. My favorite part about this dip, aside from how simple it is to make, is that it’s very allergy-friendly: no wheat, no dairy, no nuts, and no eggs. Hooray!

Melitzanosalata will curb your snack cravings without completely breaking your shiny new diet plan.

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Filed under allergy-friendly, appetizers & snacks, dips & sauces, fresh herbs, vegetarian, wholesome

January 3, 2012 · 12:00 pm

Quinoa-Stuffed Acorn Squash

Happy New Year!

What is it about fresh starts that is so exciting, so full of promise? I made like 10 resolutions this year (of course, about 5 of them are already shot…oops).

Like…well, every American after the holiday season is over (ahem), several of my resolutions centered around eating well and getting back in shape. If you are anything like me, you might also be looking to detox a little from all the cookies and appetizers and late night slices of pie. So…let’s roast some squashes and fill them with quinoa!

This meal is is the perfect answer to any New Year’s resolution. It’s filling and tasty, and so healthy! It’s vegan and gluten free, low-fat, high awesomeness. And the best part? Quinoa is a super grain: both whole grain and protein! (Though, of course, if you don’t have quinoa, you could also use brown rice or even couscous.)

Stuffed squash is so simple to make (er, if you don’t count how much chopping is involved), and you could serve this for a sophisticated lunch, a main course at dinner, or even a side. It is a little sweet, a little spicy, a little tart, a little crunchy, and full of my favorite veggies.

By the way, I made this meal for the first time with my friend Sarah. You can read about her take on the recipe, and maybe even about what a scatterbrained cook I am (she’s fantastic, though…when I got to her house, she had already chopped up her ingredients and put them in cute little bowls! I was amazed), at her blog, Well Dined!

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Filed under fall squash, fresh herbs, mains, nuts, quinoa & alternative grains, vegetarian, wholesome