Fresh Challah

My husband got a breadmaker for Hanukkah. To be fair, I might have rolled my eyes a little. I was convinced this would be an appliance he used once and then it would take up space for the next 10 years until I purged the kitchen. Still, he was insistent. He weaved poetic tales of the smell of fresh bread cooking when he was growing up, and in the end, I did some research and bought him a breadmaker for Hanukkah. It's been only a few weeks, so it could easily still go the way of the forgotten toy, but in the meantime, this challah (or kallah, as my daughter pronounces it) makes this purchase worth it. That's right - if that's all ever uses it for, I'm still sold. This is the most delicious challah I believe I've ever tasted. It's fresh, light, perfectly-textured, and with just the right hint of sweetness. When he made two for a family Hanukkah party, half of one didn't even survive the car ride there (which was mostly due to the kallah-pronouncing toddler...) and the they were gone QUICKLY. These two were made just for our house and seem to be going the same route.

I'm presenting the recipe for a breadmaker below, but I'm sure you can also make it by hand if you so choose (with a lot more work...) Either way, start making this immediately. You won't regret it.

Time: 2 hr 50 (25 min active)

Salmon with Yogurt and Cilantro and Corn Muffins with Herbs

Looking for a quick, healthy, interesting meal? This one comes together in just over half an hour and will be sure to please everyone. It takes classic corn muffins, lessens the fat, and brings them to a new level with herbs. At the same time, the wild salmon is packed with natural flavor and the cilantro and yogurt topping adds a burst of freshness.

I made this along with some fresh artichokes with Thai peanut dipping sauce, but you could go with a salad or any other fresh spring vegetable just as well. Let us know what you like best in the comments!

Difficulty: low-medium
Time: 35 minutes

Provencal Turbot over Greens with Chive-Cheese Challah

Is there anything better than fresh challah out of the oven? Because frankly, I can’t name anything that qualifies. It’s warm and fresh, fluffy and light, and in this case filled with a blend of cheese and chives that makes the bread even more tantalizing than normal. I love this braided egg bread in its plain form, but this fancier version was certainly a fun mixing up of a typical bread.

Along with the challah, I made Turbot in a Provencal style. This means relatively simply prepared with a lot of fresh herbs and olive oil. The fish is served over greens, in my case fresh arugula, to add to its presentation, flavor, and nutrition. I personally love Turbot and find that it practically melts in my mouth, but feel free to substitute any firm, white fish here.

Difficulty: medium
Time: 3.5 hours
Cost: $25.48

Lemon-Pesto Butter Tilapia with Spiced Pumpkin Loaves

As fall goes into full gear, it's time to pile on the pumpkin goodness. For dinner, I made a spiced pumpkin bread. This is not to be confused with being "spicy" but just flavorful, or spiced. It's warm and delicious with the perfect texture. The recipe makes two loaves, so serve both if you are expecting a big audience or freeze one as soon as it is cooled to room temperature after baking. Just wrap it in plastic wrap and put it in a plastic bag that is sealed and air tight! If you do that, it can stay frozen for many, many months. Simply let it defrost overnight when it's time to thaw it out.

Along with the bread, I made tilapia with a lemon-pesto butter. I'm a huge fan of pesto straight-up, but this version make it a little less tart, mellowing the flavor for casual pesto fans versus hard-core pesto eaters. The lemon flavoring complimented the pesto perfectly. I also prepared a southern corn succotash (previously featured) to round out dinner.

Difficulty: easy
Time: 1 hr 15 min
Cost: $13.66

Lemon Sole with Pine Nuts with Corn Bread with Molasses-Bourbon Butter

Tonight I dipped my toe into Southern style but kept the fish light and breading-free. The delicate sole paired perfectly with just a bit of fresh lemon and pine nuts, delicately flavored and cooked until it will melt in your mouth. This lightness was balanced by thick, fresh cornbread lathered in a healthy molasses-bourbon butter that truly hit the spot.

I rounded out the meal with a maple acorn squash. With fall comes acorn squash, and I love just roasting these delicious veggies with some brown sugar and maple syrup. They're soft enough to scoop with a spoon and the sweetness goes a long way, meaning just a little sugar and syrup satisfy your sweet-tooth without going overboard in calories.

Difficulty: easy
Time: 45 minutes
Cost: $11.90

Sweet Crusted Bluefish with Corn Vinaigrette and Apple Cheddar Beer Bread

I love bluefish. Have I said that before? This time I tried it with a sweet crust cooked right onto the fish (think brown sugar, among other things) with a tart corn vinaigrette drizzled over the top to cut the sweetness for a tantalizing combination. It made for a very different way to prepare bluefish than I have tried before and one I'm very likely to repeat.

To go with the bluefish I cooked an apple cheddar beer bread - a twist on one of my favorite types of bread. It was warm and delicious with a perfect blend of fruit and cheese as an aftertaste. I also whipped up a succotash. Check out my past recipe for a general idea of how to make a succotash. This one, however, was slightly different. It included mushrooms, fresh corn off the cob, cherry tomatoes, cannellini beans, and black pepper. Cilantro would be a good addition as well if you have some of the herb fresh on hand.

Time: 1 hr 20 min
Difficulty: medium
Cost: $21.07

Corn and Crab Fritters with Buttermilk Biscuits

That's right - I have a molcajete! I know guacamole is not the featured dish in this post, but I DID make some guac to go along with the fritters. Mostly, however, I'm excited to show off my new toy. My sister and brother in law got this for me for my birthday and I have to admit this makes cooking far more fun.

This meal, however, was rather southern in nature. I made corn and crab fritters, which are more dough-y than actual crab cake would be but are a slightly similar idea. I also whipped up some fresh, buttermilk biscuits that still managed to be low in fat! Finally, I rounded out the meal with the Caramelized Onion, Green Bean, and Cherry Tomato Tian that I made a few months ago. It was just as yummy as I imagined it! Want to try something new though and stick with the southern feel? Feel free to mix it up with collard greens or squash. Post in the comments if you do!

Time: 40 minutes
Difficulty: medium

Corn and Crab Fritters

Time: 30 minutes
Remember, if you are looking for crab cakes this is NOT the recipe you want. Crab cakes are nearly entirely crab meat whereas this has flour and corn. These are truly fritters - delicious but different.

Ingredients:
1 cup flour
1/4 cup cornmeal
4 tbsp diced chives
1.5 tsp baking powder
1/2 cup buttermilk
2 eggs
3/4 cup corn kernels
16 oz jumbo lump crabmeat
1/8 cup vegetable oil

(this recipe is based upon a similar one from Cooking Light)

Mix flour, cornmeal, baking powder, and chives in a bowl. Mix the eggs and buttermilk in a different bowl. Add the egg mixture to the flour mixture and stir until evenly combined. It should be fairly tacky.

Drain the corn if it came from a can or thaw it out if it was frozen. Sort through the crab with your fingers to ensure all those little bits of shell are truly out of the package. Then, add the corn and crab and mix evenly.

Heat about half of your oil over medium high heat. When it's hot, form patties with your hands and add them to the pan. The mixture should be sticky and easy to form into patties. Cook for about 5 minutes on each side or until the fritters look done. Serve them with fresh guacamole or salsa.

Buttermilk Biscuits

Time: 40 minutes
And now for the biscuits! I have to admit, this was my first time making biscuits. But I quickly learned that all of the flakiness comes from continually folding the dough over and over, giving it many layers. Follow along to learn how!

Ingredients:
2 cups flour
2.5 tsp baking powder
1/2 tsp salt
5 tbsp butter (chilled)
3/4 cup fat free buttermilk
3 tbsp honey

(this recipe is from Cooking Light)

Get your oven preheating to 400 degrees. Combine the flour, baking powder, and salt in a bowl. Yes, there is salt in this, but in baking you often need a little for rising so best not to skip this part.

Take your chilled butter and slice it into little pieces. Drop the pieces into the mixture and use two knives to cut the butter into the flour mixture until it looks like course meal. Place the bowl in the fridge and let it cool for 10 minutes.

Mix the buttermilk and honey with a whisk until well blended. Add this to the flour and stir until the dough is moist. It will not get very moist, as this is a flaky dough, but you do want it to be holding together, more or less.

Turn the dough out onto a floured surface (I typically use my countertop) and knead for a couple minutes. Make sure not to over knead - just a minute or two is enough. Roll the dough out so it's a roughly 9 inch by 5 inch rectangle. Lightly dust it with flour - just a little. Then, fold the dough into thirds as if you were trying to get a piece of paper to fit into an envelope.

Roll the dough out again into the rectangle. The dough should be about 1/2" thick. Again, lightly dust with flour. Fold it in thirds again. Then pat or gently roll the down so it is just 3/4" thick. If you have a cookie cutter, you can use it here, but I just sliced up the dough into pieces that were about 1.5" squares. Place them on a greased baking sheet and bake for 12 minutes.

Because they are so flaky you can pull them in half, put a little bit of butter in the middle, and then squish the warm dough back together. Delightful!

Mojito Shrimp with Challah and Fresh Berry-Spiced Almond Salad

Mmmmm....... I really need to stop writing these posts when I'm hungry because it really helps nothing at all! But in the meantime, you'll have to trust me that this is actually a delicious meal and not just me saying so in my hunger. The shrimp are absolutely divine, combining the freshness of lime with the sweetness of sugar and the general wonderful zing that comes with a mojito flavor. The challah is light and fresh, eager to be pulled apart, and the berries are sweet and luscious and nicely accented by freshly prepared sweetly spiced almonds.

This would be a perfect meal for a spring or summer evening since the shrimp are so refreshing and berries, even when purchased from Whole Foods, are just better in season. Make this on a weekend night (since the challah takes some time) with your windows open and some nicely chilled white wine for a blissful experience.

Time: 2 hrs 45 min
Difficulty: medium

Challah
Time: 2 hrs 45 min
Yes, the time looks ridiculously long but much of it is rising time. Plan accordingly and the bread can be rising as you take care of other things. No reason to stare at rising bread!

Ingredients
1 package yeast (2 1/4 tsps)
3 tbsp honey
3 tbsp butter (melted but cooled)
1/2 tsp salt
1 egg
3 cups flour
1 tsp cornmeal
1 egg yolk

Oh, Challah. How good you are. We'll start this by dissolving the yeast in 1 cup of warm water. Once the yeast is dissolved stir in the honey and then let it sit for about 5 minutes.

Then add the butter, salt, and egg. Whisk the mixture to ensure it's well blended. Then add 2 3/4 cups flour and mix with a wooden spoon (or other but it works well) until you have a soft dough. Set the dough aside and let it rest for about 15 minutes.

Now we'll get into the kneading. Spread some flour on a good surface for kneading. I like to use my marble counter and to put flour directly on top of it. Start kneading and very slowly add flour until it is not sticking to your hands or the counter. You'll want to keep adding and kneading until the dough is nice and smooth and elastic-y which should take 5-10 minutes. Then coat a bowl in cooking spray, form the dough in a bowl, and place it in the bowl. Flip once or twice to make sure the cooking spray is on the dough. Cover and let it rise in a warm place for 40 minutes. I just put it in my microwave (when it's off) so it will be free of drafts.

When it has risen enough you'll be able to push two fingers lightly into the dough and the indent will remain. When that happens (after about 40 min) punch the dough down, reshape it, and put it back to rise again for 40 minutes. After that punch it down, reshape, and let it rise for another 15 minutes. Now we're ready to finally continue!

Preheat your oven to 375.

Split the dough into 3 equal pieces. Roll each piece out into a long thin rope that is about 25 inches long. Grease a cookie sheet and sprinkle it with cornmeal. Place the three ropes on the sheet and pinch one end of each together. Then braid the bread just as you would braid anything else. Pinch together at the other end. Now cover and let the dough rise for 20 minutes. It should be about doubled in size.

Beat the egg yolk and add a teaspoon of water. Use a cooking brush (or spoon if you don't have one) to paint the egg yolk over the top of the Challah. Then bake the bread for 30 minutes.

Fun question: Do you tear or cut your Challah?

Fresh Berry-Spiced Almond Salad
Time: 40 min (mostly for the almonds)
This salad is absolutely delicious. I cannot say enough about it - the lightness and freshness, the sweetness and tang of berries mixed with newly minted almonds... It all blends together so perfectly and is topped by a subtle and light vinaigrette that knocks the recipe home.

Ingredients:
1/2 c sliced almonds
1/4 c packed brown sugar
1/2 tsp cinnamon
1/4 tsp coriander
1/4 tsp cumin
1 egg white
3 tbsp champagne vinegar
2 tsp honey
1/2 tsp dijon mustard
1/4 tsp black pepper
2 tsp canola oil
mesclun
1/4 c chives, chopped
1 cup strawberries, sliced
3/4 cup raspberries

First you'll need to make the almonds which is the longer part of this recipe. Get your oven preheating to 325. Combine the almonds, brown sugar, cinnamon, coriander, and cumin in a bowl and toss well. Add a slightly beaten egg white and mix to ensure the almonds are evenly coated.

Line a cookie sheet with foil and then grease it with cooking spray. Spread the almonds in a single layer on the sheet and bake for 10 minutes. Flip and mix them and bake for another 15 minutes. They should be crisp when done.

After that the salad comes together right away. Combine the champagne vinegar, honey, Dijon mustard, and black pepper in a bowl. Whisk until well combined. Then slowly add the oil, whisking the entire time. Set aside for a minute.

Combine the mesclun, strawberries, and raspberries in a large bowl. Whisk the dressing and pour over. Toss to spread the dressing around evenly. Add the almonds on top.

Hint: If you store leftover salad with the almonds on it they will soak up the moisture and lose all crispness. If you think you'll have leftovers just add the almonds to each individual person's serving. Then you can store them separately in an air-tight container.

Mojito Shrimp
Time: 25 minutes
The entree is actually the fastest part of this meal and comes together quite quickly so you can mix it up just as you are nearing the end of everything else.

Ingredients:
1/2 c chopped fresh mint leaves
1/4 c sugar
2 tbsp shallots, diced
1/3 c light rum
3 tbsp fresh lime juice + 2 tbsp (separated)
1 tsp vegetable oil
1 tsp grated lime zest
1 lb shrimp, peeled and deveined

Mix together the mint, sugar, and shallots in a bowl. Use a muddler or something with a flat end to smash the mint and shallots into the sugar. Then add the rum, 3 tbsp lime juice, vegetable oil, and lime zest. Mix well.

Mix the shrimp into your mint mixture (I prefer to remove the tails first but you don't have to) and set aside to marinate for 15 minutes.

Heat a pan over medium to medium high heat on your stove. Add the shrimp and the marinade after it is done marinating. Pour in another 2 tbsp lime juice. Cook for 5-7 minutes, stirring on a regular basis. When the shrimp are done they should turn pink and curl up tightly. Remove from heat as soon as this happens to avoid overcooking.

Enjoy this fantastic entree right away.

Cajun-Cornmeal Crusted Tilapia with Moroccan Flatbreads

In a quest to continue the Moroccan theme (okay, the recipes are spilling over a bit each month) tonight features some freshly made Moroccan flatbreads. These traditional breads are a bit spicy but make a great snack on their own or a nice accompaniment to a meal. You can experiment with the spices inside as well as the amount of onion you pack into a bread to vary the spice level.

I serve the flatbreads with a non-Moroccan entree and vegetable. In fact, the fish is crusted in cornmeal and Cajun spice, giving it a crispness that matches the texture of the breads while providing a contrasting flavor. Finally, I rounded out the dinner with my Broccoli-Cheese soup. I felt the creaminess of the soup would help to calm any feverish tongues after the various spices in this meal!

Time: 1.5 hours
Difficulty: Medium

Moroccan Flatbreads
Time: 1.5 hours
I tend to give breads higher marks for difficulty since they involve more steps and paying attention, but the truth is that as long as you follow a recipe you will not have any problems. It just means staying organized - starting in time for your meal to finish when you want it, measuring out ingredients since in baking measurements DO matter, and paying attention to the time to ensure your dough gets the proper rising time rather than too little or too much. And that is just the case with this one. It's only scary if you let it be scary, so stay calm and let's get the recipe started!

Ingredients:
1/2 tsp. yeast
2 c. flour
1/2 tsp. salt
1.5 c. onion, diced
1.5 tbsp. olive oil
2 tsp. paprika
1 tsp. cumin
1/4 tsp. red pepper
1 tsp. canola oil
(this recipe is based upon a similar one from Cooking Light)

Dissolve the yeast in 3/4 cup warm water and then let it sit for 5 minutes. Then, add the flour and the salt. Stir until it is well-blended and smooth. At this point it should be a dough.

Put some flour on a counter-top, flour your hands, and turn the dough out onto the surface you prepared. Knead for five minutes and then form a ball out of the dough and put your bowl upside down over it. Let the dough rise for 15 minutes.

Uncover the dough and knead for another 5 minutes. Divide the dough equally into 8 pieces and roll each of them into a nice ball. Put them on a cookie sheet coated with cooking spray. Lightly coat the balls with cooking spray and then cover them with plastic wrap. Let them rise for another 30 minutes.

While those are rising combine the onion, olive oil, paprika, cumin, and red pepper in a bowl. Mix well to make sure the spices and oil are evenly coating the onion.

When the 30 minutes of wait time is up take a single ball out of the plastic wrap, keeping the rest covered so they do not dry out. Roll the dough with a rolling pin into a 6.5" circle. The dough will be quite thin at this point. Put about 2 tbsp of the onion mixture into the center (you want to ensure you have enough for all of your dough circles so adjust accordingly if you think you will run out too early.) Fold the two long sides into the middle over the onion so that their round edges overlap and completely cover the onion. Fold a short side up over the top so it's seam is on the same side of the flatbread as the long seams. Fold the other short side UNDER the dough so its seam is opposite. Set this flatbread aside and repeat with the rest.

Now, add 1/2 tsp of your canola oil to a pan over medium heat. When the oil is hot add 4 of the flatbreads. Let them cook for 3-4 minutes and then flip them. Let them cook another 3-4 minutes. They should now be browned and crisped. If not, cook a little longer, flipping as needed. Remove from the pan and use your last 1/2 tsp of canola oil to cook the other 4 flatbreads the same way.

Cajun-Cornmeal Crusted Tilapia
Time: 20 minutes
Now it's time for the fish! This is the easy part, however. In fact, this entree comes together very quickly and uses ingredients you probably already have on hand, making it great to prepare some night when you are throwing together dinner last minute.

Ingredients:
1/2 c. cornmeal
1 tbsp. Cajun spice
1 lb. Tilapia
1 tsp. olive oil

Heat 1 tsp. olive oil in a pan over medium to medium high heat.

Mix your cornmeal and cajun in a shallow bowl. Take each fillet of Tilapia and dredge it in the mixture on both sides. It should be well covered. Shake very lightly to remove excess. Place each fillet carefully into your pan.

Cook for about 4-5 minutes on each side, flipping halfway through. Your tilapia should be cooked all of the way through and the cajun-cornmeal mix should form almost a crust on the outside of the fish.

Eat immediately. For an extra flair serve with a fresh lemon wedge that can be squeezed over the fillets.

Asiago Rolls with Caramelized Onion Dip and Fresh Apple Butter

If you do not enjoy fresh, hot rolls with delicious toppings just turn away now because that is what this post is all about. Still there? I thought so. Who can resist the smells, tastes, and textures of freshly baked bread? If you have the time for some kneading and rising there is really nothing that can beat it. So find some hours and make this on a weekend when you have some extra time to wait for that yeast to take effect.

This post focuses on not only fresh Asiago rolls, which can certainly be enjoyed plain with their cheese flavor, but also on two different toppings that work very well with them. The first is apple butter - the ill-named topping that actually has no butter in it whatsoever and is actually very healthy. The second is a warm caramelized onion cheese dip. The warm and cold of the two, cheesy and fruity, provide some excellent choices for everyone.

Time: 3.5 hrs
Difficulty: Medium

Asiago Rolls
Time: 3.5 hrs
We'll get started with the rolls since, as you can see, they will take the longest. Luckily much of the preparation time is really rising time so you will be able to accomplish other things around your house as the dough rises.

Ingredients:
2 tbsp honey
1 package yeast
1 egg
3 cups flour
3/4 cup shredded Asiago
1/4 tsp salt
3/4 tsp dried oregano
3/4 tsp dried basil
1/2 tsp fennel seeds
1/8 tsp ground red pepper
(this recipe is based upon one from Cooking Light)

Dissolve half of the honey and the yeast in 3/4 cup of warm water in a large bowl. You do not want hot/boiling water but it should be very warm water from your tap. Let it sit for 5 minutes and then add the other half of the honey and the egg (beaten previously). Stir gently.

Once those are mixed add 2.5 cups of flour, 1/2 cup of shredded Asiago cheese, and the 5 spices listed above. Mix to form a soft dough. If it is too liquid-y add a tiny bit more flour. Add slowly to avoid adding too much flour.

Turn the dough onto a floured surface (I have granite counters and like to put flour directly upon them for this.) Cover your hands with flour as well and knead the dough for about 5 minutes or until it is elastic-y. You should be using the extra flour to flour your hands/counter and to add as needed, but only if needed.

Once the dough is kneaded, elastic, and not sticky place it in a large bowl (it will rise) coated with cooking spray. Flip the dough over once or twice to make sure the entire ball of dough is lightly coated in the spray. Cover with a towel and put in a place that is relatively warm and free of drafts. I usually just go with my microwave (not on) and that works out well. Let the dough rise for 1 hour. At that point it should be doubled in size and if you press 2 fingers into it the indentation should remain. If that is the case, punch the dough down, re-cover, put back in its warm place, and let rise another hour. It should be doubled in size.

When the dough is ready, punch it down again. Preheat your oven to 425. Separate the dough into 12 equal-sized pieces. (Or roughly equal anyway!) Roll each into a ball. Place them on a greased cookie sheet, cover, and let them rise for 30 minutes. Uncover and top with the remaining Asiago cheese. Bake for 18 minutes.

Fresh Apple Butter

Time: 2 hrs
The apple butter will be the second most timely piece of this preparation. Once again, however, a lot of the time will not involve constant watching or work. I'm also not entirely sure why apple butter even earned its name. While it is indeed a spread for bread it actually does not contain any butter at all. Instead it is made of slowly sauteed apples that are delicious and soft and mashed down to form a sauce. While it works very well with bread you can also easily enjoy it with crackers or other favorites.

Ingredients:
5 apples
3/4 - 1 cup apple cider
1/4 cup packed brown sugar
2 tsp lemon juice
1/8 tsp cloves
2 cinnamon sticks
(this recipe is based upon one from Cooking Light)

Cut your apples and core them. If you choose to do so, you can peel them, but I enjoy the skins and left them on when I made this recipe. Cut your apples into wedges. Place them in a large boiling pot and pour in the cider. You'll want to use 3/4 - 1 cup depending how large your apples are so play it by ear based upon how they look in the pan. Bring them to a boil and then turn the heat down a bit to a simmer and let the apples simmer for 30 minutes.

After 30 minutes the apples should be soft. Pour the entire mixture into a food processor and pulse a few times. Let the mixture stay chunky but allow the apples to be a bit smaller in size.

Put the apple mixture back in the pan and add the sugar, lemon juice, cloves, and cinnamon sticks. Keep your pan over low heat and stir every 10-15 minutes but allow it to cook slowly and thicken. After an hour it is done. You can serve it warm or place it in an airtight container and chill it first. It will keep in that container in your fridge for several weeks.

Caramelized Onion Dip

Time: 40 minutes
Last but not least, we have the warm caramelized onion dip. The cheesy warmth provides an excellent contrast to the cool crispness of the apple butter. If you enjoy spinach and artichoke dips and other such concoctions this will be a sure favorite for you.

Ingredients:
1 tsp olive oil
1 large onion, diced (2 cups)
1/4 teaspoon dried Thyme
1/3 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/3 cup fat free cream cheese
1/8 cup fat free mayo
1/2 tsp black pepper
1/4 tsp Worcestershire sauce
(this recipe is based upon one from Cooking Light)

Heat the olive oil in a large fry pan over medium high heat. Add the onion and Thyme. Stir frequently to avoid burning and cook for 10-12 minutes or until onion is browned. Turn the heat down to low and continue to cook for another 20 minutes, still stirring fairly frequently. This long heating process will allow the onions to become caramelized.

After the twenty minutes stir in the sour cream, Parmesan cheese, cream cheese, mayo, black pepper, and Worcestershire sauce. Stir constantly until it is well-blended and the cheese is smooth. Remove immediately from heat upon it reaching that point and eat immediately.

Mushroom and Crab Shells with Basil Alfredo Sauce and Garlic Bread

Ready for a delicious pasta meal with a new-age twist? Then you've come to the right place! This meal calls for savory mushrooms paired with rich crab stuffed into shells with a light Alfredo sauce over top. That's right - I used light and Alfredo in the same sentence. But it really is just that! None of that heavy cream or caloric-rich sauce you are imagining. This one is light and delicate and hits the spot without adding to your waist. I paired the meal with fresh garlic bread as well as garlic-pesto bread that hit the spot as snow fell outside. (Yes, we actually did get snow in DC. Really!)

However, in addition to the recipe below I'd like to discuss this blog as a whole. How can it better serve you? What do you like? Dislike? Sadly, every day I feel a burst of loneliness that there are no comments. Is anyone reading this? My stat tracker seems to think so, but perhaps it is picking up quick hits when you aren't actually taking the time to read. So are you? And if so, why? What is it that draws you in? And if not, why not? What can I do to get you to read my blog and come back again as a repeat customer?

Did I mention my name is Julia? That's right. And I have a good friend with the last name Child. Does that make it any more enticing? :) I finally watched Julie and Julia for the first time a couple weeks ago and it has given me an intense, renewed interest in furthering my own blog. So please give me your input! Today I will be debuting two new features: for each post I will grade the difficulty of the recipe on a easy/medium/hard scale and also give an approximate time it takes to prepare from putting on your apron to sitting down. This includes all baking and cooking times so you might not be active during the entire process but you'll know when to start to finish on time! And, last but not least, a wine or drink suggestion for every meal.

So...

Difficulty: Easy/Medium (I couldn't decide)
Time: 45 minutes
Drink: Sauvignon Blanc

Mushroom and Crab Shells with Basil Alfredo Sauce
Although I am not normally a big fan of white sauce I felt that the Alfredo taste would pair better here than a heavy red sauce. Crab has a rather delicate taste that is brought out by the white. But, are you a vegetarian? Or just in the mood for vegetarian food? Well skip the crab! This will be a complete meal without it. Mushrooms are a flavorful, delicious food that can certainly stand-alone. I'd still recommend going with the white sauce but make sure you increase the amount of mushrooms called for below so that you can properly stuff your shells.

Ingredients:
jumbo shells
olive oil
shallots
garlic
mushrooms
green onions
roasted red bell pepper
crab meat
diced tomato
balsamic vinegar
oregano
thyme
shredded mozzarella (low-fat or fat-free)
parmesan
butter
half-and-half (fat-free)
whipping cream
black pepper

Whew, that is quite the ingredient list. But it all comes together so well! Get some water boiling and prepare your shells. I purchased the jumbo version so you have plenty of space to stuff but you can buy whichever ones you prefer. A good trick to keep them from sticking: after boiling rinse them with cold water when they're in a colander before setting aside.

Heat a small amount of olive oil in a pan over medium heat. Add 2 tbsp diced shallots and 3 cloves of minced garlic. Stir frequently to keep from burning and saute for about 3 minutes or until garlic just lightly starts to brown, but make sure not to burn it. Add your mushrooms. I used a mix of portobello, shiitake, cremini, and oyster. You can choose to add in as many or as few varieties as you want. You'll probably want to use about 16 oz (1 lb in all.) Basic mushrooms usually come in 8 oz packages but fancier ones are often in 3 or 4 oz ones or else just loose for you to select your own. Stir the mushrooms somewhat often to keep them from burning and saute the mixture for 5-7 minutes or until liquid is evaporating and mushrooms have browned and wilted. At this point you'll probably want to preheat your oven to 325 degrees.

After the mushrooms have started to wilt add in 3/4 or 1 cup of diced green onions, 1 can of chopped roasted red peppers, 1 lb of crab meat, 2 cups diced plum tomatoes, and 3 tablespoons of balsamic vinegar. Make sure to sift through the crab meat with your fingers before adding it to pick out any shell you can find. You might still end up missing a few pieces but the more you can take out now, the better. It might say the shell has been removed but it almost always still contains little pieces! Mix well to combine all of the ingredients and saute for about 5 minutes or until well heated and vegetables are wilting. Add a couple teaspoons of both oregano and thyme. Stir.

Remove the mixture from the heat and stir in roughly 1 cup of fat-free or low-fat shredded mozzarella cheese. It will most likely melt as you stir since the mixture will still be hot, which is just fine.

As your mixture is finishing up or just as it finishes you'll want to whip up your Alfredo sauce. Melt about 4 teaspoons of butter over medium heat in a small sauce pan, stirring as it melts. Add 1 1/2 cups fat-free half and half. Add 1/8 cup of heavy whipping cream. Typical Alfredo sauce uses all whipping cream but we're just using a dash (1/8 cup for a LOT of pasta) and mostly substituting fat-free half and half. This cuts the calories and fat astronomically - guilt away!

Add 1 cup grate fresh Parmesan cheese and 1/2 teaspoon black pepper, stirring constantly. It should melt quickly, so just keep stirring for about 2 minutes until the cheese is melted and all of the ingredients are well mixed. Reduce heat as low as it goes. Add 3 tablespoons chopped fresh basil, stir well, and let it sit for a minute as you prepare your shells.

Use cooking spray to grease a 9x13 glass baking dish. Take each shell and stuff it full with your mushroom-crab mixture. You have a lot of mixture so stuff them liberally so they are nearly overflowing. I had to place a few shells on top as a second layer, which is fine, but you do not want an entire second layer or the dish won't cook evenly. A few on top, especially when placed slightly offset of the ones below, is fine, however. If you run out of shells you can just pour the extra mushroom-crab mixture over the top.

Pour the Basil-Alfredo sauce over the shells evenly so it coats all of them lightly. Sprinkle 1/4 cup of shredded mozzarella cheese and 2 tbsp of grated Parmesan cheese over the top of the shells. Bake at 325 for 20 minutes and serve hot.

Garlic Bread
And what pasta meal is complete without some garlic bread? I decided to make my own and attempt to make it healthier and less greasy than the delicious versions you can find at Italian restaurants. And let me tell you, it hit the spot. The warm, crunchy bread with its tantalizing garlic flavors (with a kick) was perfect on this cold winter day as we actually got some snow in DC. Make sure you buy your french bread fresh and make this before you're starving or it will be torture to inhale the smells as it cooks.

Ingredients:
french bread
fake butter
fresh garlic
Italian Seasoning
pesto (optional)
shredded mozzarella cheese (optional)

Cut your french bread in half lengthwise. I actually started with half of a french bread before cutting it in half lengthwise since I was only making this for 2 people. Make sure you choose the appropriate amount. Preheat your oven to 350. (If you are cooking this in the same oven as the pasta you can use 325 just fine as well.)

Spread the fake butter on the bread. Fake butter = no calories. Yay! Can you feel the healthiness already? Mince the garlic and spread it on the bread as well. I love garlic and put it on liberally, using about 2 cloves per quarter of french bread (cut in half in length and width) but you can use more or less. Mine was pretty garlicky! Sprinkle lightly with Italian Seasoning.

Your garlic bread is now complete if you would like a basic garlic bread. I did this for half and then decided to try a fancier version for the other half. If you are interested, after spreading the butter but before adding the garlic spread on pesto. I just had refrigerated pesto from Whole Foods which I used. Then add the garlic. Once again, you can stop here (do not add Italian Seasoning to this version) or you can sprinkle with fat-free or low-fat shredded mozzarella cheese. I did that for the fancy one but left the basic one without cheese to truly envelop the garlic flavor.

Bake the bread for 8-10 minutes. Broil for 2 minutes (make sure not to broil any more than 2 minutes or it will burn.) Enjoy immediately!

Grilled Salmon w/ Roasted Corn Relish with Bakery Dinner Rolls w/ Maple Butter and Leek & Garlic Soup

I have to admit - I try not to pick favorites but this meal definitely ranks up there. Sometimes I love one piece of a meal but another is not quite what I expected. With these 3 dishes everything was perfect. The fish grilled beautifully and paired perfectly with the roasted corn. The dinner rolls were light and flaky and the maple butter melted into them effortlessly. The leek and garlic soup was thick and warm and perfectly tasty.

This meal is perfect for a cool day. The thick soup and hot rolls help to chase away the cold and rain to keep you warm, cozy, and full while staying healthy. Keep in mind, however, that soup and bread takes a little longer to prepare. While not overly complicated, this meal does need some prep time. Make this when you have the time to dedicate to cooking and still plenty leftover to savor your delicious creations.

Bakery Dinner Rolls with Maple Butter
Let's get started with the rolls since they'll need some time to rise. I wasn't sure what to expect from this recipe when I first came across it but these will definitely be made again. I went ahead with the egg yolk on top and you'll see the top of my rolls are a little shiny and yellow in the picture. This adds an extra crispness to the top. However, this is hardly essential and the rolls would have worked quite well without it as well. It is a personal preference! But keep in mind it also won't save that many calories since you use just one egg yolk for 12 rolls (and I still had a little leftover.)

I prepared maple butter to go with the rolls. The sugary maple flavor is reminiscent of cold New England winters.. and I just like it! I had never made flavored butter before but this recipe is about as easy as they come. You're just mixing maple syrup and butter. I skipped the salt. Unfortunately, once this sits in the fridge for a night or two the syrup tends to seep back out. You can let the butter soften and mix it again but this might work best if you just make the amount of butter you want when you start.

Leek and Garlic Soup
And now for the soup! I had not made a lot of soups before this year but have truly been trying to branch out and try some more. This one definitely ranks up there as one of my new favorites. Thank you, Cooking Light! Anything that starts with roasted garlic is always a good thing. This recipe starts by wanting you to make a bag with herbs in it. You can certainly follow that route but I decided to simplify things. I skipped the parsley and leek leaves and instead put the bay leaves and thyme directly into the soup. Then, because those are large, you can simply scoop them out with a slotted spoon when you would remove the herb packet.

After that I pretty much followed the recipe as instructed. However, rather than buying vegetable or chicken broth continually for all of these recipes I instead just buy bouillon cubes and then make broth with hot water. Buying a jar of bouillon cubes is far less expensive than the number of cans of broth it takes to get to the same amount.

Grilled Salmon with Roasted Corn Relish
And finally for the entree! You'll see I have another picture of the salmon. The one up top represents the salmon just when it is taken off the grill while this one shows it with the corn topping on it. It's the same fillet underneath!

I have to credit this final portion of the meal to Cooking Light as well. However, to make this recipe during the winter in an apartment I had to make a few changes. First, I don't have a grill as mentioned before. I used my Foreman grill to prepare the Salmon however, and that worked out extremely well. In addition to a lack of a grill, I also used frozen corn rather than corn on the cob since it was out of season and no longer available. This meant it was a little hard to use my Foreman grill or the kernels simply slid down the sloped surface. So for this part of the recipe, out came my grill pan instead. The combination of the two surfaces for different pieces of the meal worked out very well. Finally, I skipped the Anaheim chiles since I'm not a fan of spicy.

Grill your corn and Salmon when your soup and bread are almost done for a complete meal that exactly hits the spot. Did you enjoy it as much as I did?

Sauteed Sole with Brown Butter with Pecan-Topped Pumpkin Bread

I have to admit, when I first heard the title of the recipe and it involved the words "brown butter" I was pretty much immediately not interested. Who wants to soak their fish in butter? How is that tasty or even a little bit healthy? Well, after repeated assurances from others that this was indeed worth trying, I decided to dive in and give this recipe a go. It didn't hurt that the Dover Sole at my local Whole Foods was half off the week I tried this, either... Let me tell you, all doubts are now gone. What I thought would be bland and oily came out light and delectable. The sauce is mild yet diverting. And believe it or not, only a little bit of butter is used. I have been converted.

To go with the savory fish and the fall weather outside I decided to serve this with pumpkin bread. These come in many varieties with different toppings - and things in them (think chocolate chips.) This is a fairly straightforward one but let me know in the comments if you want some jazzier versions as Thanksgiving, Christmas, and the other holidays all descend. (As a Jew I can lump Hanukkah into "other" since come on, it's not really a big deal!) Finally, I rounded out the meal with the brussel sprouts previewed previously. Feel free to add any other vegetable that suits your mood!

Pumpkin Bread
Let's get started with the bread since the fish will come together very quickly once you have this baking in the oven. This is a modified recipe from Cooking Light. You'll quickly find that I left out the pecans that dot this version from the magazine. I do like pecans, sometimes, but wasn't quite in the mood for them on my bread.

The rest of the recipe pretty much went as written. Unfortunately, since you need half a can of pumpkin for a single loaf its hard to split the recipe and do that. I went with two and just informed those who were eating to enjoy the bread effusively...! But you can certainly freeze as instructed if you will not eat it before it goes bad (I'd say you have about a week's worth of eating time.) Enjoy this bread plain, lightly buttered, with cream cheese, or with a maple butter. It also makes a great breakfast on the run in the morning.

Sauteed Sole with Brown Butter
Although I took this recipe from Cooking Light, I did make a few changes to make this more friendly to my own personal tastes. Perhaps the most notable change you will see is the loss of "and Capers" from the title. I'm just not a fan. They're salty and gross as far as I am concerned.

You'll also see the recipe calls for sprinkling salt and pepper on the fish and then cooking it in a pan coated with cooking spray. If you're a regular follower of my recipes, you'll know I definitely skipped the salt part. Why bother? American food is far too salty as far as I am concerned and only increases blood pressures when waist lines are already expanding exponentially. Stay away from it! There's already more than enough if your diet. As a big pepper fan, I did choose to sprinkle that on, however.

Finally, my issue with cooking spray. This is a great invention... for when I'm baking and don't want things sticking to the bottom of the pan. But it's just not so great for sauteing. While it may be fat free, I find just a drop of olive oil (you only really need about 1/2 a tsp) is still marginal in the fat category at such a small amount and truly does add a great flavor. Cooking spray may be a fat saver but it dampens the taste down as well.

Make sure to only cook the fish and shallots when your bread is almost done since they cook quickly. Sole is a thin fish and doesn't take long in the pan. You'll want to serve this meal hot - and enjoy it you will!

Sicilian Cod with Grilled Corn and Potato Chowder and Tomato Parmesan Focaccia with Caramelized Onions

This was a full-throttle meal, no more quick preparations this time. Featuring a delicious Sicilian Cod, complete with one of the oddest mixture toppings I've made for fish, some fresh bread with cheese and tomatoes, and delicious corn and potato chowder, this meal certainly requires some time and planning. And it's worth it.

The fish is light and sweet, fitting in some health with a generous serving of onions. And Cod is a different addition to my normal fish routine. The focaccia is very unique, think almost a cousin of bruschetta but in a full focaccia mold. And the corn and potato chowder masquerades as a vegetable and a starch all at once while providing a lightness not usually known in chowders and a warmth on a cool autumn evening.

Tomato and Parmesan Focaccia with Caramelized Onions
That's right - this focaccia is some odd combination of bread, pizza, and bruschetta but it turns out wonderfully and can be half the meal in and of itself. This comes straight from Cooking Light and I followed the recipe essentially to the T. As a big fan of basil I chose to put the fresh basil on before baking so that it was baked into the bread a bit more but I doubt this truly makes much of a difference either way - and other than that I was very good at instruction following for once.

Just make sure you time the meal correctly. I am placing the bread recipe first here so that you attack it before the other two. This recipe involves two periods of rising - the first for 1 hr 30 minutes and the second for 30 minutes. Prepare the filling while the first rising is happening. It won't take long, but that way you are ahead of schedule and not rushing at the end. Then enjoy some downtime as the dough is rising until you get to the soup!

Grilled Corn and Potato Chowder
You'll want to turn your attention to this recipe once the bread is in its second rising stage - the one that takes 30 minutes. You'll have time to grill the corn and boil the potatoes before then so that as the bread is ready to be dressed and put in the oven, the soup is already starting to simmer on the stove... which takes about the same time as baking the bread.

Not the season for corn on the cob? You can easily substitute unflavored corn from a can or frozen corn kernels. Simply put the kernels directly on the grill if using a Foreman one, or on top of foil if using a normal outdoor one. This may not turn the kernels black but it will still do the trick.

I also substituted 1% milk here for the 2% called for in the recipe. While normally someone who only uses skim milk for all things, the thicker the milk you use here the creamier your soup will end up. I, however, could not bring myself to using the fat featured in 2% milk. Since I didn't want my soup to be too watery, however, I decided to split the difference and go with the 1%. I'll leave the final decision for which one you want to use up to you!

Want to make this soup as your entree? Saute some shrimp and throw them in as well for a delicious seafood twist on this vegetarian soup. The shrimp will fill you up and make a great lunch or light dinner.

Sicilian Cod
And now we finally return to that picture at the beginning. I have to admit, when I first read this recipe I found it more than slightly strange. Brown sugar and raisins with onion? Well, I'm glad I trusted in it! This recipe comes out exceedingly well. Unfortunately for me, I was cooking for someone who is not a fan of red pepper so I left it out. I didn't miss it, but I'm sure it would only add to the recipe to have it included.

You can whip this recipe together as the soup simmers and the bread bakes. Toss the fish in a glass dish, follow the instructions, and pop it into the oven with perfect timing so that all 3 will finish at once. At the same time, get your fish topping saute-ing on the stove. You'll want those onions soft and flavored to make this dish as delicious as it can be.

Once the fish was done baking I poured the onion mixture over the top (see the picture at the top) rather than leaving it for the diners to combine themselves. In my experience, if you want something tried you toss it on and leave no choice...! And let me say, no one at the table regretted this. The sweet and savory tastes blended together in the topping perfectly and deliciously highlighted the cod. This is certainly one to make again.

Roasted Butternut Squash and Shallot Soup with Hot Buttered Rum Bread

This post brings you some warm and filling classics that are perfect as the nights move into the afternoon and a briskness jumps into the fall air. Butternut Squash, a fall classic, is served up here as a soup with the flavor of shallots to add some pizazz. I pair the soup with a Rum Bread, a twist on banana bread. There is less banana here than would be in its namesake bread, with rum mixed in for flavoring and warmth, and some butter (or fake butter) melted on top to add a crisp texture. Absolutely divine.

I paired these two sides with my Scallion Bluefish blogged about a couple months back. Check it out or add these to any other entree. Just make sure to continue the theme of warmth and autumn to match the flavors and textures appropriately!

Roasted Butternut Squash and Shallot Soup
Butternut Squash Soup is often actually a bisque - meaning it is full of heavy cream to give it that delicious texture that is so memorable. Bisques, however, while delicious, are like scooping up spoonfuls of liquid lard. Let's just say your cardiologist earns his living off of such soups. This one, however, is a genuine soup made thick with the squash, flavored with shallots and spices, and leaving you still able to run around the block!

Cooking Light has offered up this recipe. While simple, this soup hits the spot. You can substitute vegetable broth in for the chicken broth to create a vegetarian version without losing any of the taste. In fact, feel free to substitute even if you just prefer that flavoring! (Hint: buy several containers of bouillon cubes - chicken, beef, and vegetable. Then use the bouillon and hot water to create broth whenever it is called for in a recipe. This saves both a lot of money and also a lot of time spent running to the store for a can of broth.)

As usual, I also skipped the ginger since I am not a huge fan of the flavor. If you are, however, make sure to toss it in as I am sure it only adds to the recipe! And finally, I added a good amount of cracked black pepper into the soup which is only listed as optional in the recipe. I probably used about 2 teaspoons and stirred it in while the soup was heating over the stove at the end. This provided some extra flavoring in contrast to the sweetness of the squash.

Hot Buttered Rum Quick Bread
And now time for the bread! This recipe is also straight from the magnificent Cooking Light. And this time you can actually pretty much follow it with almost no commentary from me... but a couple quick notes...!

I substituted fake butter (I Can't Believe It's Not Butter) in for the topping butter that is poured on to provided the crispness. However, for the butter used in the actual recipe (beaten with sugar) I used real butter as the consistency is needed to make this recipe truly work. I also did not use any wheat flour, but simply due to the fact I didn't have it on hand rather than an intentional leaving it out. Go for it if you can but if you do not have it around make sure to substitute the equivalent amount of regular flour.

Enjoy this bread plain!

Peppercorn Lime Salmon, Manchego-Sun Dried Tomato Scones, and Garlicky Green Beans

Ready for a hearty yet healthy meal? These dishes emphasize the savory. The salmon was spiced with lime and peppercorn, creating a citrus blend with a slight kick to it. The scones were delicious and fluffy yet very flavorful from the sun dried tomatoes, herbs, and cheese. And to round it all out the garlicky green beans were a simple yet fitting addition to the meal.

This meal also cooks up surprisingly quickly. The scones were the longest part of the meal to cook, and so they are listed first in the directions below, but even they were surprisingly fast and easy to prepare. There is no rising time needed! And the salmon and green beans are actually deceptively simple considering they taste as if far more work has gone into them. But don't we love that? Making something quickly and having our guests feel as if we slaved over a stove all day? So let's get to it!

Manchego-Herb-Sun Dried Tomato Scones
Ready for some fantastic scones? You do not have to look any farther than here. You'll mix together the ingredients, form them into a round cylindrical shape and cut some wedges. I used a bit more sun dried tomato than called for since I am such a big fan. Make sure you buy it NOT in oil to save on unnecessary calories. If they are dehydrated, however, you'll want to soak them in warm water for a few minutes before using.

These scones were not only a great addition to dinner, but an excellent breakfast on the go as I was heading to work for the next several days. I also ended up making one into a mini pizza. I cut it in half, added tomato sauce and cheese, and toasted it. The result was delicious! It was a flavorful crust and surprisingly filling. So get creative with your leftovers and do not be afraid to experiment!

Broiled Salmon with Peppercorn Lime Rub
Ready for an even simpler recipe than the one above? Well you came to the right place! But do not be fooled - it doesn't taste simple.

Of course, I had to add more pepper. How is 1/4 of a teaspoon ever enough? I sprinkled it on fairly liberally and then added some ground green pepper as well for good measure. Green pepper is a bit more mild so if you find black pepper spicy it might be a good route to go.

Make sure to always use a broiling pan when there is liquid involved or it will drip off and burn. In this case, however, you can easily substitute a baking sheet or glass dish in place of a broiling pan. Because broiling is so hot, however, there is always the chance your baking sheet will slightly "pop" out of shape until it's once again removed from the oven. Do not be scared if this happens! It should go back to normal, but just in case, perhaps don't use that cookie sheet you really really love...

Garlicky Green Beans
To round out the meal I mixed up some simple garlic green beans. This is a very simple, fast recipe that provides surprisingly tasty results. But, in the end, it's still largely green beans so make sure that you are a fan before diving in!

Ingredients:
2 c. green beans, ends removed
3 garlic cloves, minced
1 tsp. olive oil
1 tbsp. lemon juice
pine nuts (optional)

Heat the olive oil in a pan over medium heat. Add the garlic. Saute for 2 minutes and then add the green beans. Stir. Add the lemon juice. Stir. You will need to let the green beans saute for 10-12 minutes or until soft. Stir frequently to keep them from burning. If you choose to add the pine nuts toss those in after the green beans have been in the pan for about 5 minutes.

Sweet Salmon with a Kick with Grilled Vegetable, Arugula, and Yellow Tomato Salad and Thyme Corn Bread

Once again, I must give full credit for this meal to the wonders that are Cooking Light. What would I do without you, dear magazine? This time it brings me a new twist on a staple - salmon - along with a positively ravishing simple salad and corn bread to boot. The salad especially surprised me beyond expectations. While it looks simple at the start, the flavors are refreshing and unique, and all who ate it declared it the best part of the meal.

Along with the salad, the salmon was sweet and savory all at once and the thyme in the corn bread provided something different from the typical corn bread. All in all, it was a sweet and savory, satisfying meal that hit the spot on a summer evening!

Sweet Salmon with a Kick
This entree builds upon some Asian flavors but with a tinge of sweetness as well. It combines five-spice and honey, rice vinegar and soy sauce. The combination is different and tasty all at once. Keep in mind that if you do not have a broiling pan the liquid will go to the side and burn... Make sure that you do not pool the liquid next to the salmon in that case.

This recipe also has you add fresh green onion at the end, but I skipped that step. I preferred the simplicity of the salmon with the sauce and it worked out well!

Grilled Vegetable, Arugula, and Yellow Tomato Salad
I thank whoever first thought of making this salad! I'm not sure if it was the dressing or the ingredients, but somehow this turned out wonderfully. The warmth of the vegetables combined with the fresh coolness of the salad and the light and sweet dressing with a slight kick at the end worked wonders together.

As mentioned in many previous posts, the lack of a grill made me get creative once again. I prepared the vegetables on a grill pan and it worked out nicely. I'm sure the real thing, with its charcoal flavor, would be even better but do not worry if you must make do last minute like I do! We did not hesitate in devouring the salad regardless.

Get the vegetables cooking while the salmon cooks and mix up the dressing. Combine everything last minute for the freshest results.

Thyme Corn Bread
Finally, I rounded out this meal with some freshly made thyme corn bread. I was intrigued by the recipe and looking for an interesting way to play with one of the most delicious breads that exists, and to make it in a healthy manner. Here is the result. Instead of just cornmeal, you are called upon to add fresh corn kernels and thyme to this mixture. I enjoyed the corn addition but used canned corn kernels instead since those were more readily available. If you choose to head down that path as well make sure to check the nutrition labels and select a healthier version; sometimes canned vegetables add salt for no discernible reason!

The thyme added a spark to the bread I had not expected, but I did enjoy it. Unfortunately, though, the bread came out rather dry. It was less fluffy and moist than most of the corn breads I have both made and tasted. No doubt this was partially due to making it healthier (i.e. less butter) but somehow it wasn't quite as exciting as I wished. I'm still suggesting you try it, but perhaps boost up the moisture content as you do so!

Southwest Arctic Char Caesar Salad with Manchego-Jalapeno Beer Bread

This meal, as you have guessed, was originally meant to be a Southwest Salmon Caesar Salad. Does that sound more normal now? But, alas, when I went to Whole Foods the Char looked amazing and I could not resist. And the spirit of cooking is throwing out the recipe book and playing along!

This salad does a great job of replicating the taste of your favorite caesar salad at a restaurant without anywhere near the same number of calories. And with the freshly prepared arctic char on top, it is plenty filling for an entree and still delicious!

I paired the salad with some freshly made bread - specifically Manchego-Jalapeno Beer Bread. I cannot extol the virtues of Beer Bread enough. If you made the basic version I wrote about a couple months back, you must understand what I am talking about. It is very fast and easy to make and provides a slightly different taste than other breads - just enough to draw your interest. While basic plain beer bread is fabulous, this one spices it up a bit with Manchego cheese and some Jalapenos. But don't worry - read ahead to find out how to make it without being spicy!

Southwest Artic Char Caesar Salad
As I discussed above, this recipe was originally meant to be a Southwest Salmon Caesar. The dressing sounded a little odd to me at first, but I dove right in... and ignored the anchovies. It tasted great. Everything blended together to provide a genuine Caesar taste at far fewer calories than you would get in a restaurant or out of a bottle.

For the fish you'll lightly add some spices and cook in a pan. Keep in mind that while similar in color and taste, Arctic Char is a good deal thinner than Salmon. You will not have to cook it as long on the stove. You can check it the same way you would check Salmon - the middle should be pink all the way through rather than the deeper orange with which you started.

Manchego-Jalapeno Beer Bread
The beauty of beer bread? You dump in some flour, some miscellaneous ingredients, and a bottle of beer. You stir and bake. Forget about yeast, rising, punching down, and struggling to find a place in your house that is 85 degrees Fahrenheit to let your bread rise... and in the dark covered with a towel. Beer bread is simple and quick to make.

Although I am a big fan of original beer bread, this recipe mixes it up with some cheese and spice. For those of you not familiar with Manchego, its mild and tart all at the same time. You won't find it shredded, so buy a chunk of it fresh and pull out your cheese grater. There is nothing like fresh cheese in your freshly made bread!

Not a fan of spicy? Well, neither am I. Believe it or not, jalapenos do not have to be spicy. The secret is to get rid of the pulp and seeds on the inside. The shell of the pepper has flavor but no actual spice. I used one jalapeno after I carefully removed the insides. You can make it mild as I did, spicy using the whole pepper, or anywhere in between by using just a little.

I enjoyed my beer bread plain, but stick on your favorite spread or even just butter if you want a little more flavor.

Enjoy!

Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise with Stone Fruit Salad with Toasted Almonds and Cracked Pepper-Seed Bread

I must dedicate this entire meal to Cooking Light. Does that make me uncreative or just in admittance that I know a good thing when I find it? Either way, this is a fantastic, savory meal when you're looking for something heartier rather than sugary. The pepper in the bread pairs nicely with that on the tuna, and the nuttiness of the salad fits in nicely with both. Enjoy each piece of this meal separately or make all at once for a delicious-tasting and delicious-looking presentation!

Keep in mind, however, that as healthy as we attempt to make the bread it will still remain fairly high in carbohydrates due to its basic nature. Eat it after a big work out or earlier in the day to give your body maximum burning-off time! Especially enjoy if you're a long-distance runner... (Since those are so common!)

Cracked Pepper-Seed Bread
Although the picture above is for the fish, we'll start with the bread since it is an involved recipe. Keep in mind it will take nearly 3 hours to make this bread since it needs to rise twice and then bake. Start early! But while the bread is rising and baking you can cook something else or even (gasp!) neglect cooking altogether and get something else done. It's a long process with long downtime.

I generally followed this recipe and it turned out well! Keep in mind that this is a savory bread, to be served with a meal and perhaps some butter. It is not a sweet bread or a focaccia that you would want to eat entirely on its own.

Also note this makes two loaves. If you are cooking for a smaller number of people you might want to cut the recipe in half! Only make as much as you will eat in a few days since bread tastes the best when it is fresh.

Finally, while most bread recipes want warm environments for rising, most households do not randomly have an 85 degree area. I simply place the dough in the microwave (with the microwave off) figuring it's slighly warmer than the rest of the house and free of drafts. This always works well for me!

Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
And now for the entree! So get out and buy yourself some nice tuna. And I really do mean that. While tuna varies widely in price it is almost always worth it to buy the higher quality one. This is especially important if you prefer your tuna rare since you especially do not want to get sick!

Follow along with the fish pretty closely, cooking to taste. Not a fan of mayo? This recipe is just as good without it. Or, if you are making for a mix of people who do and do not like it, adjust the amounts accordingly. A small amount of mayo goes a long way! Make sure not to drown your fish.

Stone Fruit Salad with Toasted Almonds
Mmmmmm, this was good! Not sure what a stone fruit is? I wasn't either. But I took a leap and made it and it was worth it!

And then I learned that stone fruits apparently mean peaches, plums, nectarines, and apricots. What amazing powers of deduction I have!

This recipe is about as straight forward as you can get, so mix up your salad and enjoy. Make extra and take to lunch for the next few days as well.

Blue Fish in a White Wine Sauce with Zucchini Bread

Oh Blue Fish, I am a fan. It's true. This inexpensive, oft-overlooked fish is absolutely delicious. And I bet you've never had it. Who has? It's not the common one on menus or the frequently offered selection at your average grocery store. Yet it's flavorful, cheap, and healthy. What's not to like?

In this post I prepare it in a white wine sauce and pair it with zucchini bread and brussel sprouts (previously discussed on Cooking in the Capitol.) The flavor of the blue fish makes it best cooked in a light sauce, allowing the natural taste to come through while the lightness yet intenseness of zucchini breads matches the fish nicely. Round out this meal with a white wine and enjoy!

Blue Fish in a White Wine Sauce
To start, find a Whole Foods or other upscale supermarket! You will rarely find Blue Fish in your average grocery store since it is slightly more rare. But do know that when you finally located it, it'll be inexpensive, just around $9-$10 a pound. Makes for an economical dinner!

Pre-heat a small amount of olive oil in a pan. Place the bluefish in the pan. Ad diced onions and halved cherry tomatoes. For one pound of fish I added roughly 1/2 cup of onion and 3/4 cup of tomato, but feel free to use as little or as much as you want. Sprinkle on a small amount of salt and some black pepper. Pour in 1/2 cup of white wine - just choose whichever one you like best! Here I used a cooking sherry, but in the past I've just used my favorite Riesling or Sauvignon Blanc that I will then be drinking with dinner.

Allow the fish to cook for 5-7 minutes. Flip the bluefish over. If you have it, add a splash of cointreau. If the wine is cooking away add another splash of wine. Cook for another 5-7 minutes or until fish is cooked through. And that's it!

Enjoy your meal but keep in mind that sometimes Blue Fish has been known to have small bones in it. Not too many to turn you away from the fish, but perhaps a couple per filet. Watch out to avoid swallowing them!

Zucchini Bread
And I do love it. Ever had it? If not, don't be scared. Although you might be expecting a heavily-vegetabled starch that is an unappealing green color, zucchini bread actually looks quite normal and comes out sweet. Think of it as a cousin to banana bread. It's great with dinner, but also as dessert or even breakfast. Eat it plain or enjoy it with cream cheese for breakfast! You can also add chocolate chips if you are preparing a dessert version.

If you are sticking with my basic version head on over to Cooking Light. I skipped out on walnuts since I'm not such a big fan. If you like them, go for them, but if not do not worry - this bread is absolutely, 100% delicious without them.

Keep in mind this recipe is for two loaves and you can halve it if you want just one!

Enjoy! Let me know what you think.