Grilled Salmon and Grapefruit Salad

The sweet-sour 1-2 punch. In a bowl. // Instagram @kguymon

Ho-lee cow. Or, fish.

I made this salad on a whim, thinking it would be a sufficiently healthy Monday night meal. You know, one to counteract the Thai take-out we binged on over the weekend. I did not expect to keel over after I licked my bowl clean, but I had serious weak-in-the-knees stumbles thanks to the awesome sweet-sour combo of the onions and grapefruit in the salad, of the honey and mustard in the vinaigrette.

And with fewer than 500 calories per serving, it's like I went to the gym. You can't beat that with a stick.




Grilled Salmon and Grapefruit Salad [adapted from Cooking Light] [serves 4]

For the salad:
-2 6 oz. skinless salmon fillets (1 to 1 1/4 inches thick)
-1/2 teaspoon of kosher salt
-1/4 teaspoon of fresh ground pepper
-1 large Vidalia or other sweet onion, cut into 1/2-thick slices
-olive oil
-cooking spray
-8 cups of mixed baby salad greens
-1 24 oz. jar red grapefruit sections, drained

For the vinaigrette:
-1/2 cup of fresh orange juice
-1 tablespoon of minced shallots
-2 tablespoons of honey
-1 tablespoon of olive oil
-1 teaspoon of Dijon mustard
-1/8 teaspoon of kosher salt
-1/8 of fresh ground pepper

1. Heat a grill pan over medium to medium-high heat. Coat with cooking spray.

2. Drizzle fillets and onion slices with olive oil, then sprinkle with salt and pepper. 

3. Place fillets and onion slices on the grill pan for 4-5 minutes per side, until the fish flakes easily and the onions are tender. Take off the grill. Break fish into chunks; cut onion into bite-sized chunks.

4. Place 2 cups salad greens in bowls; arrange grapefruit sections, onion, and fish evenly over greens.

5. To make the vinaigrette, combine all of the ingredients in a small bowl, whisking well. Drizzle vinaigrette evenly over the salads.

Thai Quinoa Salad

This quinoa salad is the truth. // Instagram @kguymon

I eat a decent amount of quinoa, but that doesn't mean that I necessarily love it. Like, I don't wanna take quinoa back behind a middle school and get it pregnant. (Thank you, Tracy Jordan.) I just kind of endure it because I know it's healthy, and unfortunately, I can't sit around eating pasta salad all day. Carbs are perhaps my worst enemy.

There are approximately 42,000 cold quinoa salad recipes on Pinterest, and I've tried approximately 41, 567 of them. But, very few stand out as better tasting than, say, my flip flops. However, this particular Thai quinoa salad is something altogether different.

It's scrumptious. Yup, I just used that word. What of it?




Thai Quinoa Salad [adapted from Ambitious Kitchen]

-¾ cup uncooked quinoa
-1/2 head of red cabbage, diced
-1 red bell pepper, diced
-½ red onion, diced
-1 cup shredded carrots
-½ cup honey roasted cashews
-½ cup chopped cilantro
-¼ cup diced green onions
-¼ cup peanut butter
-2 teaspoons freshly grated ginger
-3 tablespoons of soy sauce
-1 tablespoon of honey
-1 tablespoon of red wine vinegar
-1 teaspoon of sesame oil
-1 teaspoon of olive oil
-3-4 tablespoons of water

1. Rinse the quinoa with cold water in a mesh strainer. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa and bring the mixture to a boil. Cover, reduce the heat to low, and let simmer for fifteen minutes. Remove from the heat and fluff the quinoa with a fork. Let cool until room temperature.

2. To make the dressing, mix the peanut butter and honey in a small bowl and heat in the microwave for twenty seconds. Add in the ginger, soy sauce, vinegar, sesame oil, and olive oil. Whisk until the mixture is smooth and creamy. Thin with water and whisk again.

3. Stir in the red pepper, red onion, cabbage, carrots, cashews, and cilantro into the quinoa. Add the dressing and mix thoroughly.

4. Garnish with green onions.

Israeli Couscous Tabbouleh

Photo by Katie Guymon

Is it weird to tell you that I find Israeli couscous to be the cutest food item around? I mean, they are such teensy little plumpers. (Plumpers? I dunno. I made that up.) Avery calls them "bubbles." She's got the right idea.

After becoming transfixed with the photograph of this beautiful salad in my most recent issue of Bon Appétit, I decided to make it for myself. I served it alongside steaks with chimichurri sauce. 

And even though it's semi-difficult to eat this couscous tabblouleh because it's so freaking adorable, you'll get over it really fast. I did.

Note: if you want to do a more traditional tabbouleh, here's a great recipe that uses bulgar wheat and grilled sweet peppers.

Israeli Couscous Tabbouleh [adapted from Bon Appétit]   
-1 1/2 cups of Israeli couscous 
-1 small shallot, finely chopped 
-1/2 cup of extra-virgin olive oil 
-fresh juice of two lemons
-1 English hothouse cucumber, unpeeled, seeded, finely chopped 
-3 cups cherry tomatoes, yellow and red, halved 
-2 tablespoons of chopped fresh flat-leaf parsley 
-2 tablespoons of chopped fresh mint 
-kosher salt, freshly ground pepper

1. Cook couscous according to package directions; drain. Rinse with cold water to keep the couscous from sticking together and drain well.

2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and the rest of the lemon juice and toss to combine.

Note: if you'd like to make this a day ahead, don't add the herbs until you're ready to serve. 

Stuffed Red Peppers with Basil Sauce

Photo by Katie Guymon

For whatever reason--maybe it's because this dish requires slightly more work--I feel like stuffed peppers are kind of impressive. Maybe that's just me. But, if I went to a dinner party, and someone served these alongside salmon, or say, roasted shrimp cocktail, I'd give my compliments to the chef.

And that basil sauce? I would drink it like a milkshake, if it were socially acceptable. Drizzle it over the peppers or over your aforementioned salmon. You can't go wrong.

Stuffed Red Peppers [adapted from Giada DeLaurentis]

For the Peppers:
-1 box of couscous (you can use plain, or something slightly flavored like roasted garlic and olive oil)
-1 cup of canned garbanzo beans, rinsed and drained
-1/4 cup of dried cranberries
-1 packed cup of chopped baby spinach leaves
-1/2 cup (4 ounces) crumbled feta cheese
-1/4 cup of extra-virgin olive oil, plus more for drizzling
-kosher salt and freshly ground black pepper
-4 medium red bell peppers
-hot water, as needed

For the Sauce:
-1 packed cup of fresh basil leaves
-1/2 cup of Greek yogurt
-3 tablespoons of extra-virgin olive oil
-1 tablespoon of water
-1 garlic clove, coarsely chopped
-2 teaspoons of fresh lemon juice
-1/4 teaspoon of sugar
-1/4 teaspoon of salt, plus extra, as needed
-1/4 teaspoon of freshly ground black pepper, plus extra, as needed

1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees.

2. To make the filling, cook the couscous according to package instructions. Once finished cooking, put the couscous in a large bowl and add the beans, cranberries, spinach, feta, and 1/4 cup of olive oil. Season with salt and pepper, to taste. Stir until all of the ingredients are combined. 

3. Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. 

4. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Note: if the filling begins to brown too quickly, cover the pan with foil.

5. To make the sauce, combine the basil, Greek yogurt, olive oil, water, garlic, lemon juice, sugar, salt, and pepper in a blender. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

6. Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Crab Bisque with Avocado-Tomato-Corn Relish

Photo by Katie Guymon

I saved this recipe from Eating Well, a long, long time ago in a galaxy far, far away when Pinterest was in its infancy, and its users actually had grand intentions to make use of what they pinned. I rediscovered this soup over the weekend while perusing my recipe boards and decided to dive on in.

Shockingly, this crab bisque is actually healthy, subbing heavy cream for skim milk, and (in my humble opinion) it doesn't lose any flavor.

I'm so happy to have a warm bowl of soup on this weirdly, heavily snowy day in late March.

Crab Bisque with Avocado-Tomato-Corn Relish [adapted from Eating Well]
Relish:
-1 small avocado, finely diced
-1 cup frozen corn kernels, thawed
-1 medium tomato, seeded and finely diced
-juice of 1 lime
-1/4 teaspoon salt
-freshly ground pepper to taste

Bisque:
-1 tablespoon extra-virgin olive oil
-1 cup frozen corn kernels, thawed
-1 cup chopped onion
-1 cup diced yellow bell pepper
-1 1/2 cups diced peeled russet potato
-3/4 paprika, plus more for garnish
-1 cup cooking sherry
-3 cups seafood stock
-2 cups skim milk
-16 ounces crab meat, drained if necessary
-1/2 teaspoon salt

1. To prepare relish: combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

2. To prepare bisque: heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

3. Working in two batches, puree the vegetable mixture in a blender or food processor. Alternately, use an immersion blender. Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

4. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Honey Mustard Salmon

Whenever I need a quick and healthy dinner, salmon, I turn to you. Paired with a roasted veggie and wild rice, you've got yourself a Zone diet meal that would make Jennifer Aniston proud.

I've been making this fantastic salmon recipe twice a month since we made our obligatory resolutions to eat better after the Christmas holidays. Go 'head...try it.

Honey-Mustard Salmon [adapted from Men's Health]
-1 tablespoon of butter
-1 tablespoon of brown sugar
-2 tablespoons of Dijon mustard
-1 tablespoon honey
-1 tablespoon soy sauce
-1/2 tablespoon olive oil
-4 6 oz. salmon fillets

1. Preheat the oven to 400 degrees. Combine the butter and brown sugar in a bowl and microwave for thirty seconds, until the two have melted together. Stir in the mustard, honey, and soy sauce.

2. Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. 

3. Remove from oven, brush with more sauce, and serve. 

Pumpkin-Apple-Leek Soup

Photo by Katie Guymon

The heat finally broke in Saint Louis, and I am ready to get my fall on! You all know that I am obsessed with all things pumpkin. I mean, my heart beats for this particular gourd. So, on top of pumpkin spiced lattes and O'Fallon's pumpkin beer, I added pumpkin-apple-leek soup to the weekend menu.

Growing up in Southern Illinois, my parents always took us to Mary's in Herrin for special occasions: my granny's birthday, my grad school graduation, my uncles visiting for the holidays.... It's not often that I visit the restaurant these days - we're talking maybe once a year - but one thing is a guarantee. I pray to God that the soup of the day is the pumpkin-apple-leek soup, a freaking delicious sweet-savory combination topped with melted cheese that makes my taste buds swoon. And, really, I can't tell you the last time that I won the second course lottery because in recent years, I've had to settle for potato bisque or corn chowder. Life is unfair, I tell you.

So, I had to take matters into my own hands. My mom recently gave me a recipe for curried pumpkin soup, so I combined bits of that with bits of one of my favorite fall meals, Barefoot Contessa's roasted butternut squash soup. And then I improvised with apples and got a little loco with cinnamon. I know. Stuff's getting serious.

Pumpkin-Apple-Leek Soup
-2 tablespoons of butter
-2 teaspoons of garlic, minced
-5 leeks, cleaned, trimmed, and chopped
-1 tablespoon red curry
-2 Granny Smith apples, cored and diced
-3 14.5 oz. cans of low-sodium chicken broth
-2 15 oz. cans of pumpkin puree
-1/2 teaspoon of ground cinnamon
-1/2 cup of half-and-half
-salt and pepper to taste
-freshly grated Parmesan cheese
-fresh parsley

1. Melt the butter in a large pot or Dutch oven over medium-high heat.

2. Add the garlic and the leeks until soft, approximately 3-4 minutes.

3. Add the curry and cook until fragrant, about 1 minute.

4. Add the chicken broth and apples and cook until the apples are tender.

5. Add the pumpkin and cinnamon and cook for ten minutes. Puree the soup with a immersion blender.

6. Add the half-and-half and the salt and pepper.

7. Garnish with the Parmesan and parsley to serve.

Greek Gazpacho with Sauteed Shrimp

Photo by Katie Guymon

Looking back on my recent recipe posts, it's pretty evident that I love Mediterranean flavors. I mean, nine times out of ten, you're going to find feta cheese on my shopping list. At least I recognize that a problem exists. That's the first step. With the addition of sauteed shrimp on top, this Greek gazpacho makes a well-balanced dinner. But, beware! This recipe makes enough to serve 8-10 people and your dog begging under the table. I think I'm going to freeze a batch and revisit the yummy in a month or so.

Greek Gazpacho with Sauteed Shrimp [adapted from Barefoot Contessa's recipe]

For the Gazpacho:
 -4 thick slices of a baguette
-6 large cloves garlic, chopped
-2 tablespoons freshly chopped oregano leaves
-2 tablespoons chopped flat-leaf parsley
-5 tablespoons red wine vinegar
-5 tablespoons good olive oil
-1 red bell pepper, seeded chopped
-1 yellow bell pepper, seeded and chopped
-1 white onion, chopped
-1 cucumber, seeded and chopped
-4 large ripe tomatoes, chopped
-1 cup pitted kalamata olives, divided
-1 46 ounce can tomato juice
-4 teaspoons kosher salt
-2 teaspoons freshly ground black pepper
- 8 ounces feta cheese, crumbled

1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

2. Place the peppers, red onion, cucumbers, tomatoes, and 3/4 cup of the olives separately in the food processor and process until very coarsely chopped. (Unless you have a very large food processor, you might need to process this step in two batches.) Add to the mixing bowl.
3. Add the tomato juice, salt, and pepper and stir well.
4. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
5. Garnish with the crumbled feta, extra olives, and sauteed shrimp.

For the Shrimp:
-1/2 lb. of 12-15 count shrimp, peeled and deveined, tails on
-2 tablespoons of olive oil
-dried oregano, to taste
-kosher salt and fresh cracked pepper, to taste

1. Heat the olive oil in a large saute pan over high heat.
2. Rinse the shrimp and pat dry.
3. Sprinkle the shrimp with the dried oregano, kosher salt, and pepper. 
4. Cook on each side, 2-3 minutes, or until shrimp is bright pink.

Tabbouleh Salad with Grilled Sweet Peppers

Summer calls for healthy salads. Here's one that's great for many lunches in row (God bless leftovers) or as a side with grilled shrimp, or lamb chops if you're a fancy pants home cook.

Tabbouleh Salad with Grilled Sweet Peppers
-1 cup of bulgar wheat
-1 large red bell pepper, stemmed and seeded
-1 large yellow bell pepper, stemmed and seeded
-1 medium cucumber, seeded and diced
-3 green onions, thinly sliced
-1 large tomato, seeded and diced
-1/4 cup of flat leaf parsley, chopped
-1/4 cup of mint, chopped
-3 1/2 tablespoons of olive oil, divided
-1 lemon, juiced
-salt and pepper to taste

1. Cook the bulgar wheat according to package instructions. Drain and cool.

2. Preheat grill pan to medium high. Brush peppers with a 1/2 tablespoon of olive oil, then season with salt and pepper. Grill until soft. When cool enough to handle, dice.

3. In a large bowl, combine the wheat, cucumber, onions, tomato, peppers, parsley, mint, lemon juice, and remaining olive oil. Adjust seasoning as needed with salt and pepper.

4. Chill for at least two hours and let come to room temperature for about thirty minutes before serving.

Barbeque Pasta Salad

Our dear friends Corey and Caitlin were in Saint Louis over the three-day weekend, and they came over last night for dinner. God, I love the outdoor grilling season. For one, it's the time of year for make-ahead, cold side dishes that can sit in the fridge all day, becoming tastier by the minute. Two, I can force Matt to cook at least half of any given meal, as I absolutely refuse to learn how to grill. Continuing to play dumb earns me extra downtime when we have guests. Strategery, folks.

I made this recipe for barbeque pasta salad, and I was reminded how much I love it. It's kinda sorta unique, and that's saying a lot where pasta salad is concerned. It's creamy instead of vinegary, but it's not disgusting like the drenched-in-mayo elbow macaroni perpetually offered at any given salad bar.

The original recipe by The Neelys calls for pulled pork, but since we were doing burgers, I omitted the meat and just upped the number of veggies. Here's my adapted version.

Barbeque Pasta Salad [adapted from The Neelys' recipe]
-1 pound rotini pasta
-2 tablespoons apple cider vinegar
-1 teaspoon hot sauce
-1/2 teaspoon chili powder
-1/8 teaspoon garlic powder
-Pinch cayenne pepper
-3/4 cup Miracle Whip
-3/4 cup barbeque sauce
-1 red bell pepper, seeded and diced
-3 ribs celery, sliced
-3 whole green onions, sliced thin
-Kosher salt and freshly ground black pepper

1. Bring water to boil, in a large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool.

2. In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce.

3. Add chopped vegetables and pasta and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Mediterranean Steak Salad

My friend Britt gave me this recipe via e-mail almost two years ago. And today, I realized that this recipe sat in my cluttered inbox for far too long. The Mediterranean Steak Salad made its debut tonight. It's easy and healthy and combines many of my favorite things: briny artichokes, salty feta, juicy steak... Sigh. It's the next best thing to Santorini, right? Right?

Mediterranean Steak Salad

Marinade and Steak:
-2/3 cup balsamic vinaigrette salad dressing

-4 garlic cloves, pressed

-1 1/2 tsp. dried oregano

-1/8 tsp. salt

-1 lb. beef flank steak

Salad:

-1 14-oz can artichoke hearts, drained and quartered

-2 tomatoes, cut into wedges

-1 cup cucumber slices

-1/2 small red onion, sliced into thin wedges

-1 1/2 cup pitted kalamata olives

-1 bag (8 cups) hearts of romaine lettuce

-4 oz. crumbled feta cheese

-7-8 pepperoncini 

1. Combine marinade ingredients and whisk. Pour over steak in a resealable storage bag. Marinate in refrigerator 6-8 hours or overnight.

2. Remove steak from marinade. Grill over medium coals or on a grill pan on the oven until steak is medium rare. Remove steak from grill and carve diagonally across the grain into thin slices.

3. Arrange lettuce on large serving platter. Top with steak, artichokes, tomatoes, cucumber, onion, olives, and pepperoncini. Top with feta cheese and drizzle with dressing.

Orzo with Tomatoes, Feta, and Green Onions

Photo by Katie Guymon

Here's a fair warning: don't make this pasta salad unless you want to go into labor. Mostly because you have to leave all the leftovers at home while you're eating crappy hospital food. All jokes aside, this was what I was eating when our little daughter decided it was time to make her big debut. Or, for a more accurate metaphor, to start tiptoeing her way to the stage.

Orzo with Tomatoes, Feta, and Green Onions
-1/4 cup red wine vinegar

-2 tablespoons fresh lemon juice

-1 teaspoon honey

-1/2 cup olive oil

-6 cups chicken broth

-1 pound orzo

-2 cups red grape tomatoes, halved

-1 7-ounce package feta cheese, cut into 1/2-inch cubes

-1 cup fresh basil, chopped

-1 cup green onions, chopped

-1/2 cup pine nuts, toasted

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. 

2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.

Autumn Chopped Salad

Photo by Katie Guymon

Who cares about the calendar? In my eyes, fall is in full swing. And that means that the crispy air that Mother Nature has so generously brought to Saint Louis has given me full permission to put out Halloween decorations (What of it? Don't judge. It's my favorite holiday.) and begin busting out my favorite fall recipes. Yes, I've got freshly made pumpkin bread on the kitchen counter and pulled pork slow cooking in my crock pot as I type, but it's really this autumn chopped salad that I'm pretty excited about.

Why? Well, it's virtually no-cook (minus fryin' up some bacon), and it combines a multitude of my favorite foods (including bacon).

I got the recipe from my not-so-new obsession, Pinterest. And, it's going on the kitchen table the coffee table tonight just in time for hours of mindless Emmy watching.

Autumn Chopped Salad [via Espresso and Cream]
-6 to 8 cups chopped romaine lettuce
-2 medium pears, chopped
-1 cup dried cranberries
-1 cup chopped pecans
-8 slices thick-cut bacon, crisp-cooked and crumbled
-4 to 6 ounces feta cheese, crumbled
-Poppy seed salad dressing
-Balsamic vinaigrette

1. In a large bowl, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.

2. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. Toss well.

Homemade Guacamole

Photo by Katie Guymon

A few summers ago, I decided it was high time that I create a signature guacamole recipe. I mean, who doesn't have one? This process required me thumbing through a ton of other guacamole recipes, picking and choosing the ingredients I liked, and then figuring out the best proportions.

There are obviously a million ways to make The Big Green Condiment, but here is the recipe, after lots of experimenting, I've decided I like the best.

Guacamole

-4 ripe avocados, peeled, seeded, and diced
-1 lime
-1 jalapeño, seeded and minced
-1 tablespoon garlic, minced (roasted garlic is nice, too)
-1 large tomato, seeded and diced
-1/2 large white or red onion, diced
-1 cup cilantro leaves, finely chopped
-1 teaspoon kosher salt (or to taste)




How to prep your avocados: 
1. Use a knife to halve the avocado. Twist the two halves of the avocado until the fruit is open.

2. Use the knife to "chop" into the seed with one swift motion. Only go about 1/4 of an inch into the seed. Twist the knife until the seed comes out.

3. Very carefully, use a paper towel to remove the seed from the knife blade.

4. Dice into small pieces.

How to make the guacamole:
1. In a medium mixing bowl, squeeze the juice from both halves of a lime onto the diced avocados. Add the garlic and salt.

2a. For chunkier guacamole, use a fork (or other utensil) to mash the avocados to just above the preferred consistency. Add the remaining ingredients and do a little more mashing.

2b. For a smoother guacamole, add the remaining ingredients and use a Smart Stick or food processor to blend. You can do more rough chops on the ingredients if you go this route. I like the Smart Stick for easier clean up.

3. Wear a sombrero and drink a Corona or five.

4. Also, eat the guacamole with your favorite tortilla chips.

Pesto Bean Soup

Photo by Katie Guymon

I love making soup. Seriously, there is something so calming about standing over a Dutch oven, slowly adding ingredients, casually adjusting spices, intermittently stirring a big simmering pot of yum. Add some music and a glass of wine... Well, that is just a perfect evening for me, folks.

My best friend, Nikki, e-mailed me this soup recipe just a few days ago, and I already jumped on the chance to make it. It's no joke: Nikki and I have the exact same taste buds. She's the only girl I know who will down some tomato juice and then head straight to the peperroncinis without skipping a beat (or getting heartburn). Well, the only girl except for me. So, when Nikki recommends a recipe, pretty much, I know I'm going to like it.

I honestly think it took me longer to photograph this soup than it did to make it. I just couldn't figure out the best way to capture all its brothy goodness. The pesto floats to the top while the hearty cannellini beans sink to the bottom. But, just trust me, give it a good stir, and every bite is something to behold.

Pesto Bean Soup

-5 garlic cloves

-pinch of red pepper flakes

-2 cans of cannellini beans, drained and rinsed

-1 cup of water

-3 heaping tablespoons of pesto

-2 tablespoons parmesan, grated

-3 cups chicken stock

-1 cup celery, chopped

-1/2 cup chopped green olives

-1/2 cup roasted red peppers, roughly chopped

1. Sauté five sliced garlic cloves and red pepper flakes in a Dutch oven with olive oil on medium heat.

2. Add cannellini beans and water; simmer until thick, 8 minutes.

3. Stir in pesto and Parmesan.

4. Add chicken stock and celery; cook 15 minutes.

5. Stir in olives and red peppers.

6. Top with a bit more Parmesan to serve.

The Absolute Best Fall Recipes

Fall is my absolute favorite time of year, and I love all of the food that goes with it. I've compiled some of my go-to recipes in this blog post, and I'd love for you to share yours in a comment below.

Pumpkin Apricot Cookies

I love my friend Alice. Recently, she went out of her way to drop off a batch of pear-applesauce that she made from scratch (of course, from apples picked at an orchard), and it was so good that I almost ate the entire container in one sitting. That made me love her more. Plus, she bought me my first copy of The Joy of Cooking as a "just because" gift. Her generosity always stuns me. 

Alice is due in February with her first child. This is how I know that she's going to be a great mama: she loves to comfort people she loves with homemade recipes, and she savors family traditions. I am thrilled that she lent me her gramma's famous pumpkin apricot cookie recipe to share with you all. 

-3.5 cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1.5 teaspoon nutmeg
-1.5 teaspoon cinnamon
-1.5 sticks of butter
-1/2 cup pumpkin puree
-2 cups brown sugar
-2 eggs
-2 cups chopped dried apricots
-1/2 cup cold black coffee

1. Sift first five ingredients and set aside.

2. Cream butter and sugar, then add eggs and pumpkin. With mixer on low, add coffee add flour mixture slowly. Mix in fruit. Refrigerate dough 1 hour.

3. Drop small 1 or 1.5 inch balls of the dough about 2 inches apart on an ungreased cookie sheet. Bake 10-14 minutes at 350. Cook for 8-10 minutes until the cookies start to brown.

Apple Muffins
Click here for the recipe online.

My mom has turned into quite the gourmet home cook over the last several years. She is constantly trying out new recipes and encouraging my very "meat and potatoes" father to be adventurous, as well. He recently decided to become a rice eater (although beans are still off limits). And he now likes guacamole. Craziness, I know.

Last year, my mom and my maid-of-honor, Kerri, hosted a bridal shower for me at my parents' home in Southern Illinois, and my mom made these apple muffins for breakfast for all of us girls. I fell in love. They are easy to make, and with apples in season, they are the perfect fall breakfast item. 

Pumpkin Bread
My best friend Britt's sister, Erin, recently shared with me a recipe for what she advertised as the best pumpkin bread ever. I completely trust Erin's opinion when it comes to baked goods. Not only does Erin often test new recipes for her husband and two little ones (and one lucky one on the way), but she is a self-taught amazing cake decorator. If you live in the Chicago area, seriously check out her work. 

I recently made Erin's recipe for pumpkin bread, and I have to agree: it is amazing. She told me beforehand that she thinks what sets it apart from other recipes is the addition of coconut milk. I wholeheartedly agree. 

-3.5 cups all-purpose flour
-2 cups packed dark brown sugar
-2/3 cup white sugar
-2 cups pumpkin puree
-1 cup vegetable oil
-2/3 cup coconut milk
-2 teaspoons baking soda
-1 teaspoon salt
-1 teaspoon ground nutmeg
-1.5 teaspoons ground cinnamon
-1 cup toasted walnuts, chopped

1. Preheat oven to 350. Grease and flour two 8x4 inch loaf pans.

2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts. Pour batter into the prepared pans.

3. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

4. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Roasted Butternut Squash Soup [recipe courtesy of Barefoot Contessa]
The first time I tried this soup was at my cousin Casey's house in Virginia. I was visiting in January 2009, and it was, to put it mildly, frigid outside. One (of very many) unique traits about Casey is that she purposely doesn't have a microwave in her home. I emphasize the word purposely. So, on a cold Saturday afternoon, she heated up this butternut squash soup in a Dutch oven on her stovetop, and I was instantly blown away by its intense yumminess. I've tried a lot of butternut squash soups in my day - the famous Wolfgang Puck's, the vanilla-enhanced version at Mosaic - but this is by far and away, the best recipe I've stumbled upon. I don't do all the condiments on top, but I wholeheartedly endorse a sprinkling of green onions. 

Since my visit almost two years ago, Casey and I have traded recipes online, and I'm thankful to have someone who thinks of me often when scouring cookbooks and planning menus. Casey and I both love a warm and cozy meal, and we share the understanding that food brings a family together. 

By the way, I've spent many an hour peeling and cubing a butternut squash to prep it for roasting. I think that process takes longer than actually making the soup does. The next time I make it, I am going to simply halve the squash and roast it with the skin side down. When the flesh is soft, you can scoop it right out. Much easier! 

Slow Cooker Turkey Chili 
I am not a huge meat eater (unlike my husband), so I prefer my chili to have plenty of veggies. When Matt and I feel like a healthy meal, I'll use turkey in this recipe. But, it's just as great (or better?) with ground beef. I started with a recipe that I found online, but I've added my own pizazz over the years. With a dollop of sour cream on top, it's so delicious. I could eat the leftovers for days. And I do. 

Of course, you might want to adjust the ingredients according to your personal tolerance for heat. I have a pretty high tolerance myself.

-1 tablespoon olive oil
-1 yellow onion, chopped
-2 tablespoons minced garlic
-1 yellow bell pepper, chopped
-1.5 pounds ground turkey (or beef)
-1 (28-ounce) can crushed organic tomatoes, undrained

-1 small can tomato paste
-1 (16-ounce) can red kidney beans, drained and rinsed
-1 tablespoon chili powder
-1 tablespoon sugar
-2 cups low-sodium chicken stock
-1/2 teaspoon garlic powder
-1 teaspoon hot sauce (recommended: Tabasco)
-1.5 teaspoons sea salt
-1 teaspoon dried basil
-1/2 teaspoon dried oregano

-2 serrano peppers, minced

1. In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

2. Meanwhile, add the remaining ingredients to a crock pot set to low heat. Bring to a simmer.

3. Add the ingredients from step one and cook for a another hour or two.

Pumpkin Bars [recipe courtesy of Paula Deen]

Seriously, with all that butter and cream, you can't really go wrong with any Paula Deen recipe. Unless you are watching your weight or your cholesterol. Other than that, eat up! 

I made this recipe for my brother John's birthday party last year, and even I was amazed at how well the pumpkin bars turned out. The best part might be the cream cheese frosting.

Pumpkin Dip 
I am instantly obsessed with all things pumpkin when the fall weather arrives. When I overheard my department chair, Agnes, discussing her go-to pumpkin dip recipe a few years ago, I asked (well, demanded) that she share the it with me. 

The dip was a big hit at Matt's and my Halloween party a few years ago. It's great served with ginger snaps. And it's so easy to make. But a warning - it makes a ton. Unless you are expecting a crowd, you might want to cut the recipe in half.

-4 cups confectioners' sugar, sifted
-2 8 oz. packages of cream cheese, softened
-1 30 oz. can pumpkin pie filling mix
-2 teaspoons ground cinnamon
-1 teaspoon ground ginger

1. Combine sugar and cream cheese. Beat until well-blended.

2. Beat in remaining ingredients. Store in airtight container in refrigerator.

3. Serve with purchased ginger snaps.