An Apricot Appetizer

This is an appetizer that looks fussy but is really easy. It is sweet with a touch of richness.

Apricot Canapés with Lemony Goat Cheese and Walnuts

adapted from Lunds and Byerly's Real Food Magazine

2 oz fresh goat cheese, room temperature

2 t honey

1/2 t freshly grated lemon zest

1/4 c walnuts finely chopped

6 oz dried apricots

salt

In a small bowl, mash the goat cheese with a fork until soft. Add the honey and lemon zest and stir until smooth.

Toast the walnuts gently in a dry fry pan until fragrant. Spread on a small plate and sprinkle with 1/4 teaspoon or so of salt.

Using a small offset spatula or butter knife, spread one side of each apricot with about 1/2 teaspoon of goat cheese mixture. Dip the cheese side in the walnuts, pressing slightly so the walnuts stick. Do this with all the apricots and arrange them on a serving platter.

These may be made ahead, covered with plastic wrap and refrigerated for several hours. Let return to room temperature before serving (about 20 minutes).

Note: Take care to chop the nuts finely and uniformly. I would do them smaller than pictured above. I love goat cheese, but if you're not a fan, consider substituting cream cheese.

Sopa de Tortilla

This recipe is so easy it's ridiculous. But who cares about easy if it doesn't taste good? Don't worry, this soup--with its medley of textures and flavors--won't disappoint.

Sopa de Tortilla is mainly a soup of garnishes. The soup itself is quite simple, and each guest can customize their portion. I would say onion, cilantro, avocado and lime are not optional, but do as you'd like!

Tortilla Soup

adapted from Everyday Food Great Food Fast

Soup:

4 skinless chicken thighs (about 1 1/2 lbs)

1 can (14.5 oz) reduced sodium chicken broth

1 jalapeño, diced (with seeds for more heat, don't worry--the broth will be strained)

6 corn tortillas (not flour)

2 T canola oil

salt

Garnish:

1 c shredded Monterey Jack Cheese

4 large scallions

1 green bell pepper, ribs and seeds removed, diced

1 avocado, peeled, pitted and diced

1/2 cilantro sprigs

1 lime cut in wedges

Preheat oven to 400.

In a large pot, bring chicken, broth, jalapeño and 8 cups water to a boil over medium high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Transfer chicken to a plate to cool. Reserve broth.

Brush both sides of tortillas with oil, stacking them as you work. Cut the stack in half and then slice cross wise in half-inch strips. Spread the strips evenly on a rimmed baking sheet and bake for 15 to 20 minutes until golden brown, tossing occasionally.

Using a large spoon, skim the fat from the surface of the broth. Strain the liquid through a sieve into a clean pot. Shred the chicken with your fingers (removing any fatty bits). Return the chicken to the broth. Stir in about a teaspoon of salt or to your taste. Gently heat if needed.

To serve: Divide soup among bowls. Place garnish out in small dishes and allow each person to top their soup according to their own taste.

Serves 4. Chicken can be cooked up to a day ahead; store chicken and cooking liquid separately and shred the chicken just before serving.

One Lucky Lemon

These mini cakes deliver big lemon flavor with only one lemon! If you are a lemon lover, you have to try this recipe.

Lucky Lemon Cakes

adapted from Everyday Food

1/2 c unsalted butter (1 stick), softened
1 1/2 c all purpose flour

2 t baking powder

1/2 t salt

1/2 c low fat buttermilk or low fat plain yogurt (I used yogurt)

1 t vanilla extract

finely grated zest and juice of one lemon, plus approximately 1 T for glaze (I used only 1 lemon)

1 c sugar

2 eggs

approximately 3/4 c powdered sugar

Preheat oven to 350. Grease the mini muffin tin or use baking cups.

In a medium bowl, mix the flour, baking powder and salt. In a small bowl, whisk together buttermilk, vanilla and lemon zest and juice.

With an electric mixer, cream the butter and sugar in a large bowl until light. Add the eggs one by one, beating well after each addition. With mixer on low, add flour mixture in three batches, alternating with two additions of the buttermilk mixture.

Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, about 8 to 10 minutes. Cool for 10 minutes in the tin and then transfer to wire rack.

Mix powdered sugar with up to 1 tablespoon of lemon juice. It can be a thin glaze or a thick icing--up to you! Once the cupcakes are completely cool, add glaze and let set for 30 minutes.

You can also make these as regular sized cupcakes or jumbo cupcakes--just adjust the baking time.

Fried Rice Shortcut and No-fail Rice

This fried rice is quick, easy and healthy. Its shortcut is using bagged frozen vegetable medley, which cuts way down on the prep.

Vietnam Fried Rice

Adapted from More-with-Less by Doris Janzen Longacre

4 T vegetable oil

1/4 or 1/2 c skinless chicken breast cut in thin strips (you could use just about anything though, including tofu)

3 garlic cloves, minced

1 large onion, chopped

1 t salt

1 t pepper

1 t sugar

1 1/2 T soy sauce (low sodium preferred)

1/4 t powdered ginger (or Penzey's Chinese 5-spice blend)

3 cups cooked rice (white, jasmine or even brown)

1 c frozen vegetable medley (with peas, carrots, green beans, etc.)

2 eggs, well beaten

Dash or three of Tabasco sauce

Cilantro for garnish (optional, but recommended)

Heat oil in large skillet over medium-high and add the onion and let soften for 2 to 3 minutes. Add the chicken, garlic, salt, pepper, sugar, soy sauce and ginger. Stir fry until chicken is cooked through, 3 minutes. Add the cooked rice. Stir fry for 5 minutes and then add the frozen vegetable medley. Continue cooking until vegetables are warmed through. Clear some space by moving the rice mixture to the side. Pour in the eggs and scramble. Once they are scrambled, mix the egg throughout.

Serve right away with cilantro garnish.

No-fail Rice

It seemed like one out of every four batches of rice I made got screwed up somehow. Either underdone, gummy or just bad. I seriously considered getting a rice maker. And I still am. But, I found a really great approach to making the perfect rice. It's called dumbed-down rice from Lynne Rossetto Kasper and Sally Swift's How to Eat Supper. The trick? Treat it just like you would pasta.

You can use this approach with any rice, but the cooking times vary. For fragrant rices (jasmine, basmati), rinse several times to remove excess starch, which can make the rice gummy.

Boil lots of water (add salt if you'd like). Add the rice and boil for 8 to 10 minutes or until it is slightly undercooked. Drain using a sieve or the pot cover. Return rice to the pot and cover. Let sit for 5 to 10 minutes. Fluff with a fork and serve.

You Deserve a Massive Sandwich

Every now and then you just have to have a massive sandwich. One with gobs of meat and cheese and some sort of strong relish or mustard. This Muffuletta, from Roadfood Sandwiches, is enough to make you cry. With happiness.

I heart Jane and Michael Stern.

Roadfood Sandwiches includes Jane and Michael's picks for the best sandwiches in the US from their trips to and fro among amber waves of grain and purple mountain majesties. This particular Muffuletta was discovered at All Star Sandwich Bar in Cambridge, Massachusetts.

One heads up--the olive salad needs to marinate for at least 12 hours, so plan ahead for your sandwich feast.

Muffuletta

from Roadfood Sandwiches

1 large fresh Italian boule (hard crust is essential)

5 to 6 ounces thinly sliced Genoa salami

5 to 6 ounces thinly sliced ham

5 to 6 ounces mortadella (I omitted in my version and it still tasted great)

5 to 6 ounces thinly sliced provolone cheese

Olive salad (recipe below)

Slice the boule in half horizontally and scoop out about half of the soft interior from the top and bottom (as evenly as you can). Brush the bottom half of the loaf with juice from the olive salad marinade. Layer on the cold cuts and cheese. Top with as much olive salad as you can fit without it spilling out. Top with the remaining half of the bread and cut into quarters. Serve room temperature with beer.

Olive Salad

1 c coarsely chopped good quality green olives

1/4 c finely diced celery

1/4 c finely diced carrot

2 t finely chopped garlic

2 T dried oregano

1 t freshly ground pepper

1/4 c olive oil (or more if you like)

2 T red wine vinegar

2 T fresh lemon juice

Thoroughly mix together all the ingredients in a medium bowl. Cover and let marinate for 12 hours at room temperature. The salad will keep for several days refrigerated but will gradually become more mild.

Cinnamon Swirl

Baking bread is a lot of fun. Yes, it can be a lot of work, but it always feels like a good use of time. It forces you to slow down a bit.

This bread is not overly sweet. The cinnamon adds warmth. And I love how the spirals peel away from one another.

Refresh

Yes, a frozen treat is usually reserved for the balmy days of summer. But even in the middle of winter we need a refreshing, palate cleansing treat. This Mint-Grapefruit Granita is just the ticket.

I never knew of the perfect flavor affinity that is grapefruit and mint. The citrusy zing of grapefruit and lemon is balanced with the coolness of the mint. I wish I had more to eat right now.

Mint-Grapefruit Granita

Adapted from Everyday Food January 2010

1/2 c sugar

1/4 c packed mint leaves, plus more for garnish

2 c fresh grapefruit juice, strained (from about 3 medium grapefruits)

1/4 c fresh lemon juice, strained (from about 2 lemons)

In a small saucepan bring sugar, mint and 1/2 cup water to a boil over medium-high heat, stirring often. It should take 3 to 5 minutes for the sugar to dissolve. In a blender, combine the grapefruit and lemon juices and mint syrup to puree for about 30 seconds. Note: the mint doesn't break up much in the blender--that's OK. It will in the food processor.

Pour mixture into a non-reactive shallow baking dish. Freeze until solid, about 6 hours (or up to 3 days). With a fork, break granita into big chunks and transfer to food processor and pulse. The finished mixture should be small crystals. Garnish with mint and serve immediately (or freeze up to 2 hours).

By the way, as far as desserts go, this is pretty healthy. It's virtually fat free and you get your vitamin C.