Thursday, December 18, 2014

Cranberry Oat Bars







Hello December...except it's almost over. I'm finally sharing these cranberry oat bars, which I made several weeks ago. Buttery and with tart cranberries, they're pretty holiday-appropriate.  I returned from NYC mid-week battling a rather nasty cold, so this will be short.

 I'm looking forward to some down time over the next week. Hopefully, I can muster up the energy to make something new. Now it's off to bed before an early tumor board tomorrow...

Warm wishes, and I hope you are enjoying the holidays!


Cranberry Oat Bars
Recipe adapted from here

Ingredients

Crust:

1 cup all purpose flour

4 tbsp salted butter, melted

1 cup quick cooking or old fashioned oats

1/4 tsp salt

1/4 tsp baking soda

1/4 cup brown sugar

3 tbsp orange juice (or apple cider)


Filling:

1 cup dried cranberries

3/4 cup greek yogurt

1/4 cup granulated sugar

2 tbsp all purpose flour

2 tsp vanilla extract

1 large egg white, lightly beaten


Directions

1. Preheat oven to 325F

2. Combine crust ingredients and mix well; mixture will be crumbly. Reserve 1/2 cup oat mixture in a small bowl

3. Lightly oil a 11x7 inch pan. Press oat mixture firmly into pan.

4. Combine filling ingredients. Spread evenly over crust

5. Top with reserved 1/2 cup of the oat mixture

6. Bake for 40 minutes until edges are golden

7. Cool, cut into squares, and enjoy



These will keep well in the fridge for a week or so. 

Stay warm, and wash your hands.

-R








Sunday, November 23, 2014

Zion National Park











"There are no words that can tell the hidden spirit of the wilderness, that can reveal its mystery, its melancholy and its charm" 

                                                                                -T. Roosevelt

We're enjoying a few days exploring Zion National Park in Southern Utah. There's something about the impartial, colossal red white and cream-swirled cliffs that allow you to just be, to stop worrying. Look at the weathered sandstone, and time stares back at you - millions of years all at once. It's hard to get caught up in the day to day when we're reminded of how small we are in this beautiful place.  It's as if somehow, your mind wanders, expands and fills up the vastness, freeing you from individuality. You cease to be you, you just are, and it's profoundly refreshing. 

Home is a quiet ranch with a resident herd of buffalo, adding to the sense of calm and serenity.  I just wanted to share a bit of the beauty and peace, in hopes that you enjoy it as much as we do.






Returning from the hike to Angel's Landing -  across the narrow cliff ledge in the middle









Our home for a few days:











Thanks for reading. Wishing you a happy Thanksgiving!

-R

Friday, November 14, 2014

Roasted Acorn Squash + Rosemary & Thyme Scented Beef








This recipe is inspired by all the little squirrels outside, with their frenzied collecting of acorns in preparation for winter.  Every time we're out for a walk, you can't miss them, jumping around like they're on some amphetamine-fueled scavenger hunt for nuts. I reluctantly admit that this time of year is ok, but come on, do we really need to get rid of Daylight Savings Time? Isn't this the time we need daylight most?!

In keeping with fall, I've been roasting a lot of apples, squash and pumpkin. There's something warming and satisfying about bringing the outdoors inside; the leaves are a hundred shades of candy-red, orange, and rich brown, mirroring bright red apples, orange squash, and let's not forget - the omnipresent pumpkin pie. Last week, I couldn't resist buying two beautiful dark green acorn squashes with their irreverent stripes of orange, and on a whim, decided to combine them with herb scented beef.  The herbs prompted singing of "parsley sage, rosemary and thyme" on repeat by my husband (Scarborough Fair, I later realized). Also, when presented with the above meal, he instantly homogenized it, smashing the beef into the squash, until it became a squash/beef mash.  It's one of his lovable quirks, the homogenizing. 

 This is a very easy recipe, and you can prepare the squash and beef separately, if you're short on time (I prepped them in two stages). This hearty squash supper is great for a cold fall evening. Hope you'll enjoy this! 


Roasted Acorn Squash + Rosemary & Thyme Scented Beef


Ingredients

2 acorn squashes, halved

olive oil 

brown sugar

cinnamon

nutmeg

1 lb lean ground beef 

1/2 large onion, chopped

1 tbsp minced garlic

Worcestershire sauce

Rosemary & Thyme 


Directions

1. Preheat oven to 400F

2. Halve acorn squashes. Scoop out seeds and brush with olive oil. Dust lightly with brown sugar, cinnamon, and nutmeg

3. Bake for ~40 minutes or until squash is fork tender. Remove from oven and set aside

4. In a medium sized pan, heat a a few tablespoons of olive oil over low-medium heat, with garlic. Once garlic is fragrant, add onions, beef, herbs (liberally), and a dash of Worcestershire sauce. Cook until beef is cooked through

5. Ladle beef into squash halves and serve immediately


What are your favorite fall foods?

Thanks for reading!

-R

Thursday, October 30, 2014

Slow Cooker Meatballs





The days are getting shorter, the weather is getting nippy, and there's just something about this time of year that makes me want to snuggle up at home - and eat hearty food. It's only a matter of time before the Christmas music plays 24/7, and I run out of Pandora hours (think that's impossible? so did I, until my H exhausted my account a few years ago!).
Budget carefully.

Maybe it's the impending cold of winter or the musing that comes with the end of a year, but recently, I've been reflecting on all the wonderful and horrible uncertainties in life that are stark reality when you work in medicine. I've come to wonder: are we all on some sort of weird vacation-of-uncertain-duration on this Earth? And if so, are you making the most of your vacation time, whether that means doing nothing, or doing everything?


Slow Cooker Meatballs


Ingredients

1 lb ground beef (85% lean)

1/4 cup plain bread crumbs

1 egg

1/2 large white onion, finely chopped

1 tsp garlic

3 tbsp oregano (divided - 1 tbsp for the meatballs, 2 tbsp for the sauce)

1/4 cup parmesan cheese + additional for stirring into sauce

1/2 tsp salt

1/2 tsp  pepper

One 28 oz can of crushed or whole tomatoes *

*Use 1 1/2 large cans if you want extra saucy meatballs


Directions

1. Combine all but the tomatoes and reserved oregano in a large bowl and mix until combined

2. Heat olive oil in a large saucepan over medium heat. Form meat into approximately 2 tbsp sized meatballs

3. Brown meatballs evenly in the saucepan

4. Add meatballs to slow cooker. Pour tomatoes + 2 tbsp oregano over the meatballs

5. Set slow cooker to low, cook for 8-10 hours

6. Stir in up to 1/4 cup parmesan cheese to taste; add salt and pepper to taste. Enjoy!



In other news,
New sisters

A visit to the winery 



Mystic Seaport

Thanks for reading!

-R




Tuesday, October 14, 2014

Our Favorite Pumpkin Pie






Since it's officially pumpkin pie season (for us, September through Thanksgiving, and not a day later), I think it's about time I share our favorite pumpkin pie. The season has gotten off to a slow start this year, so we're making up for lost time. And I mean really  moving. We've made this twice in the past two weeks, and each time, it's like....what pumpkin pie?? It's gone before you know it. Even then, I still manage to deplete our whipped cream supply before all the pie is gone. Whipped cream to pie ratio is always low, no matter how good the pie is. Eating whipped cream plain is so worth it, incredulous stares from hubby be damned. 

 I love, love love this pie because it only takes 5 minutes to put together. Pop it in the oven, and an hour later, there you have it: not-too-sweet, sweet, cinnamon-y and clove-y pumpkin pie. The whole room will smell like Fall, and you will want to rake leaves or something. I adapted the recipe from Cooking Light, cutting back on the sugar even further and upping the spice quotient. The pie is still subtly sweet, and going light on sugar helps the spices shine through more. Give this pie a whirl - I hope you love it as much as we do! 


Our Favorite Pumpkin Pie

Ingredients

one 15 oz. can plain pumpkin

one 12 oz can 2% evaporated milk

1/2 cup brown sugar (not packed)

2 large egg whites

1 large egg

2 tsp pumpkin pie spice

1/4 tsp salt

1 pre-made graham cracker crust


Directions

1. Preheat oven to 425F

2. Combine all ingredients in a large bowl. Stir until thoroughly combined

3. Pour into graham cracker crust

4. Bake at 425F for 10 minutes

5. Reduce heat to 350F and bake for additional 40-50 minutes until pie is set and evenly browned 

6. Cool to room temperature & enjoy


I hope you enjoy this pie as much as we do. It's a repeat year after year for us. Let me know how it turns out for you.  As always, thanks for stopping by!

-R



Sunday, October 5, 2014

Spinach Pappardelle with Chard & Italian Sausage


I'm back! We have been traveling the last couple of weekends - to NYC to catch up with a dear friend, and to Boston to celebrate my brother's engagement and to visit my Dad. In between, we've both been pretty consumed with work-related things: abstract deadlines, and thinking about what to do after I finish fellowship this year. It's getting real.  

I should also mention that we blazed through the 14 hour Roosevelt series on PBS - hands down, one of the best documentaries we've seen, and definitely partly to blame for long absence from here.  If you haven't seen the series, or don't even really have an interest in American history that much, watch it anyway. The upbringings and the various psychological hurdles that TR, FDR, and Eleanor had to face are worth it alone, purely from a humanistic aspect. One of my favorite quotes by TR (who essentially spent a lifetime outrunning childhood illness, "depressive tendencies" and awful twists of fate (he lost is mother and young wife on the same day): 

"Get action. Do things; be sane, don't fritter away your time; create, act, take a place wherever you are and be somebody; get action."

You can't beat that. 

We've also been busy planning our vacations for this year - starting with a visit to Zion and Bryce Canyon in November (in combination with Thanksgiving at home). Possibly Australia in March?? Lots and lots of planning - thankfully all for a good things. All of this has meant ultra simple meals (throwing canned salmon into a stir fry, slow cooker chicken galore....), and little energy to document the results. So instead, I'll go back in time a bit. This pappardelle dish is one I've been wanting to share for quite some time now. It popped into my head this morning when the Fall morning cold nipped me in the butt: Swiss chard, a classic winter vegetables. Our spinach pappardelle was a gift from my in-laws. You can probably find it in a lot of specialty pasta / olive oil stores, but if you can't, regular pappardelle should work just fine too. This recipe is so simple, so I'll just leave you with a loose outline here: 

Spinach Pappardelle with Chard & Italian Sausage
makes as much or as little as you like


Ingredients

Pappardelle (spinach or regular)

Italian sausage (a few links, depending on how much you want to make)

Small bunch of swiss chard, chopped

Olive oil

Parmigiano reggiano cheese


Directions

1. Heat a salted pot of water to a boil. Cook pappardelle according to instructions, until al dente. Drain and toss with olive oil.

2. While water is heating, broil or cook sausage until done (I think mine took 15 minutes stove top)

3. Remove sausage from pan and cut into bite sized pieces. Add a bit of olive oil to the pan, return to heat, and add chard. Cook until wilted

4.  Combine pappardelle, sausage, and chard. Top with a dusting of parmigiano and enjoy! 


Thanks for reading - I hope you're enjoying Fall so far! 

-R





Wednesday, September 10, 2014

Basil & Grapefruit Shortbread



Happy unofficial Fall! (It's not really Fall until September 23, but who's counting?) Starbucks clearly isn't, seeing that it debuted its Pumpkin Spice Latte in August this year...?!

In preparation for hibernation, it's time to enjoy some buttery treats. This is an quick shortbread that uses white whole wheat flour. These shortbread cookies are deliciously zesty and light (basil and grapefruit) and substantial (hello butter*) at the same time; they are particularly excellent companions to a steaming mug of coffee or tea.

* reasons why we love organic butter here

Basil & Grapefruit Shortbread
Makes approximately 1.5 doz cookies

Ingredients

Zest of 1 grapefruit (~1 tbsp)

2 tbsp fresh grapefruit juice 

8 tbsp salted organic butter, room temperature

1/4 cup granulated sugar

1 tsp vanilla extract

1/4 tsp salt

1 1/2 cups white whole wheat flour


Directions

1. Preheat oven to 325F

2. Combine grapefruit juice, zest, butter, and sugar in a mixing bowl. Mix on medium speed for 2-3 minutes until well blended

3. Stir in vanilla extract and salt

4. Gently add flour, mixing until just combined (do not over-mix)

5. Roll  dough out into a log; cover and freeze for 15-20 minutes

6. Cut dough into 1/4 inch thick discs; space evenly on a baking sheet

7. Bake for 7-10 minutes or until crisp 

 We have been soaking up the outdoors as much as possible - most recently, we spent a weekend at a beautiful bed and breakfast in the Hudson River Valley over Labor Day Weekend. Although it was an overcast and rainy weekend, we managed to squeeze some kayaking in. There's something so relaxing and peaceful about just being on the water, watching the trains chug by like little model cars, weaving their way around the base of the hills. 


Thanks for stopping by - I hope you're enjoying the beginnings of crisp mornings and cool nights!  

-R