Pre-Op Cupcakes

We had a weird day yesterday. My older son was recently diagnosed with a hernia and his surgery was scheduled for yesterday. He has also had a herniated belly button for two years now and the surgeon figured it would be best to fix it at the same time since it would need fixing eventually anyway.

Before they took him back to the OR, the doctor examined him one more time and was having trouble feeling the hernia. He decided that since he was going to be operating on the belly button anyway, they would send a scope in through the navel to take a look and see if there was, in fact, a hernia. When all was said and done, the surgeon said he was 99% sure there was no hernia and just fixed the belly button.

I feel relieved and also somewhat puzzled. My son has been complaining of pain and I and all the medical people involved thought a hernia made sense. Now that that is not what it is, I wonder and worry about what it is that is causing him pain. But on the bright side, the surgery is over and he was a total trooper. He is a little weepy and sleepy today but seems just fine. Watching him walk back to the OR with the anesthesiologist made me burst into tears - after he had rounded the corner of course.

Cupcakes? Oh yes, the cupcakes. Well, if you or anyone you know has had surgery, you know that you are not allowed to eat or drink after a certain time. You also don't really feel much like eating after the surgery, even if you are allowed to. I knew his last good meal for a while was going to be dinner the night before the operation and I also know that my son LOVES cupcakes. So I made him chocolate chip cupcakes with a chocolate glaze. These little beauties come from a simple little cookbook called Cupcakes! which I kind of scoffed at at first. But I have made quite a few recipes from the book and they all have been delicious. My husband said he liked these best of all. My son was too busy eating to give his opinion.

The cake part of these cupcakes has the flavor of a chocolate chip cookie but the texture of a brownie - nice and dense. I actually made these a few weeks ago, allowed them to cool completely, wrapped them well in foil, and froze them. They didn't suffer one bit from their time in the cold. When I thawed them, I made sure to lay them out so that they didn't stick together. The glaze is quite thin so I just put a little dollop on top and allowed it to harden at room temperature for an hour or so. If you follow the recipe as written, you will have more glaze than you need for the cupcakes, but you can refrigerate any extra for 2 weeks in a covered container and just reheat portions of it as needed.


Chocolate Chip Cupcakes
Adapted from Cupcakes!
Makes 18 regular cupcakes

I didn't have cupcake liners on hand so I just sprayed my muffin tins really well. They came out of the pan just fine. I think if you plan to freeze them, I would skip the liners anyway. If you plan to freeze them, do not glaze them - do it after they have thawed.

2 cups flour
2 cups packed light brown sugar
1 tsp. baking soda
1 stick cold butter, cut into pieces
1 large egg
1 tsp. vanilla extract
1 cup sour cream
1/4 cup whole milk
2 cups (12 oz.) semisweet chocolate chips

Position a rack in the middle of the oven. Preheat oven to 325 degrees. Line 18 muffin tin cups with paper cupcake liners.

In a large bowl, using an electric mixer on low speed, mix the flour, brown sugar, and baking soda to blend them. Add the butter and mix until the butter pieces are the size of peas, about 2 minutes. You will still seem some loose flour. Stop the mixer and scrape the sides of the bow as needed during mixing. Mix in the egg and vanilla. The batter will still look dry. Mix in the sour cream and milk until the batter looks evenly moistened; you may still seem some lumps of butter. Mix in the chocolate chips.

Fill each paper liner with a generous 1/4 cup of batter, to about 1/3 inch from the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pans on wire racks.

Carefully turn out the cupcakes on to the wire racks and turn right side up to cool completely. Add the chocolate glaze either by drizzling with a fork or by spooning a bit on top of each cupcake. Allow to sit until glaze is firm. The cupcakes can be covered and stored at room temperature for up to 2 days.

Chocolate Glaze
Makes 2 cups

1 cup heavy whipping cream
2 tbsp. unsalted butter, cut into 2 pieces
3 tbsp. light corn syrup
9 oz. (1 1/2 cups) semisweet chocolate chips
1/2 tsp. vanilla

In a medium saucepan, heat the cream, butter, and corn syrup over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles - do not let it boil. Remove the pan from the heat, add the chocolate chips, cover, and let them sit for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and the chocolate has melted. Allow to cool slightly.

Thank You Jeanne Lemlin

I often get asked for cookbook recommendations. Usually it's for someone who is new to cooking or new to vegetarianism or both. I never hesitate. Quick Vegetarian Pleasures is the one to buy. If you are just going veg, it is a wonderful book because nothing is aggressively vegetarian - that is to say, nothing too weird. Everything will sound good to you. If you are new to cooking (vegetarian or not), it is a wonderful book because everything is easy, everything comes out exactly as promised, and - true to the title - everything is relatively quick.

I credit the author, Jeanne Lemlin, with putting me on the path of being a good cook. Quick Vegetarian Pleasures was the first book I bought after college and once I knew that if I wanted to eat well, I was going to have to make the food myself. I knew what I liked (almost everything), but didn't know how to make it. I picked up this book because every recipe looked like something I wanted to eat. I slowly but surely worked my way through the book and every single thing I made turned out. It gave me a lot of confidence and made me want to branch out and try more and more ambitious dishes.

Fast forward 16 years (yikes) and I am a personal chef. I have around 80 cookbooks. They are spread throughout my kitchen on shelves and in cabinets. I have my "heavy rotation" shelf and the three Lemlin cookbooks I own are permanent residents. I still use her books on an almost weekly basis. This week alone, without meaning to, all the main courses (and some of the side dishes) I made are from her books. I don't worry when I make something new that it won't turn out or the proportions will be off. Her servings are generous - just like I like them - and her recipes are foolproof.

This pie is one I have made over and over and just love everytime I make it. It is kind of like a quiche, but over the years I have tweaked the recipe so that my version is more like a bunch of vegetables held together by a few eggs. You could certainly increase the eggs to 4 and reduce the veggies to make it more quiche-like. One of the things I like best about this is that there is a minimal crust which requires nothing more than buttering your pie plate and sprinkling it with breadcrumbs. This is a real time-saver and very non-intimidating for those who are scared of making crusts.

Broccoli and Red Pepper Pie
Adapted from Main Course Vegetarian Pleasures
Serves 3

Olive oil
1 medium onion, diced
2 garlic cloves, minced
Sea salt
1 small red pepper, cored and diced
1 large bunch of broccoli, cut into small florets
1/4 tsp. crushed red pepper flakes
1/2 of a 14 oz. can of chickpeas, drained and rinsed
1 tbsp. butter, softened
1/4 cup plus 1 tbsp. bread crumbs
3 eggs
1/2 whole milk
1/4 cup grated Parmesan cheese
1/4 tsp. dried oregano
Freshly ground pepper
1 cup grated cheese (DN: The recipe calls for Muenster but I usually use what I have on hand.)

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the onions and red pepper plus a good pinch of salt, and saute until softened, about 10 minutes. Add the garlic and stir for another 2 minutes.

2. Stir in the broccoli, crushed red pepper flakes, and chickpeas. Pour on 2 tbsp. of water, cover the pan, and cook for about 7 minutes, or until the broccoli is tender yet still bright green. Remove the cover and cook away any remaining liquid. Remove the pan from the heat and allow to cool.

3. Preheat the oven to 375 degrees. To make the "crust", butter a 9-inch pie plate with the butter. Sprinkle 1/4 cup of the bread crumbs on the bottom of the pie plate. Rotate to cover the bottom and sides of the plate with the crumbs.

4. In a large bowl, beat the eggs. Beat in the milk, Parmesan cheese, oregano, a good pinch of salt and a few grinds of pepper. Stir in the vegetable mixture. Spoon half the mixture into the pie plate. Sprinkle on the 1 cup of cheese. Spoon on the remaining mixture, then sprinkle the remaining tablespoon of bread crumbs over the top.

5. Bake 35-40 minutes, or until a knife inserted in the center of the pie comes out clean. Let sit 5 minutes before serving.

(Vegetable mixture can be made one day ahead and stored, covered, in the refrigerator. Pie can be made 4 hours ahead and served at room temperature.)

Mushroom Enchiladas

My husband recently took on a new job within his company. It's a great job, one where he will really be challenged (which he likes), and one where he will be able to show how much value he adds to anything he does. For me, it has one big pro and one big con. Pro: He has moved over to an office in Seattle (rather than across a traffic clogged bridge), so he is home at 6:30 instead of 7:30. Con: He will be traveling about once a month or more.

Now, it actually isn't all that bad because it will all be domestic travel and they will be quick trips. But it is still hard to have him gone. And even though he is not a foodie, I know he hates it when he misses a good meal. Last week, I planned to make a Mexican dinner for my clients and didn't realize he would miss it because of a trip to Chicago. I can't in good conscience know that I made these enchiladas and that he didn't get to eat any of them, given his love of Mexican food. So, I made them again.

There are so many things I like about this recipe. Mushrooms, pinto beans, cottage cheese, and parsley may sound like unlikely ingredients for the filling, but they are hearty without being too heavy and the flavors really pop. In fact, if you go light on the cheese topping, this can be a very healthy and low fat meal. The enchiladas come together quickly enough for a mid-week dinner, especially if you buy pre-sliced mushrooms. You can even make the filling a day ahead, and the whole dish up to 8 hours ahead. And any leftover filling tastes great in a baked potato topped with salsa as I found out last week!


One more thing. Two years ago today I gave birth to this extraordinary person. Before that day, I was worried that I didn't have enough love in my heart for two children. Boy, was I wrong! Happy Birthday baby.

Mushroom Enchiladas
Adapted from Main Course Vegetarian Pleasures
Serves 6

Use your favorite kind of salsa (I've even made it with tomatillo salsa), or you can substitute enchilada sauce if you prefer.

Olive oil
2 garlic cloves, minced
1 pound mushrooms, thinly sliced
1/2 tsp. dried oregano
1 16 oz. can pinto beans, rinsed and drained
1 cup low-fat small curd cottage cheese
1/2 cup finely chopped parsley
2 cups mild or medium salsa
8 8-inch tortillas
1 cup grated Cheddar cheese

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Add the garlic and cook 1 minute. Do not burn it. Stir in the mushrooms and cook until the juices are released and then evaporate, about 10 minutes. The mushrooms should begin to stick to the pan.

2. Add the oregano and pinto beans and cook 1 minute. Remove the pan from the heat and let the mixture cool.

3. Preheat the oven to 375 degrees.

4. Stir the cottage cheese and parsley into the bean mixture. Place the pan in front of you to begin rolling the enchiladas. Place the salsa in a bowl in front of you, along with the tortillas and a pastry brush (or you can just use a spoon.)

5. Spread a thin layer of salsa in a 9x13-inch baking dish. Lay a tortilla on a plate, then brush both sides of the tortilla with a little bit of salsa. This will moisten the tortillas and prevent them from breaking. Using a spoon, place about 3-4 tablespoons along the bottom of one tortilla and roll tightly. Place the enchilada seam side down in the baking dish. Repeat with the remaining tortillas and filling (you may get more or less than 8 depending on how much filling you use in each).

6. Spoon the remaining salsa over the enchiladas. Neatly place the Cheddar cheese along each enchilada. Cover the baking dish tightly with foil. Bake 30 minutes, then remove the foil and bake 5 minutes more. The enchiladas should be piping hot, but be careful not to dry them out with overcooking.

Roasted Orange Pepper Soup

In my opinion, it is really easy to "over do" vegetarian food. That may sound strange to someone who is not familiar with it - someone who thinks that vegetarians only eat salads and a variety of sprouts. But the truth is, there is often this implied need to compensate for lack of meat. Whether it is conscious or sub-conscious, it is something I notice in the vegetarian dishes of many restaurants and in a lot of my cookbooks. I even notice it in the recipes I am drawn to. I tend to see something simple and pass it by for something more complicated with twice the number of ingredients.

There are certain cookbook authors who have helped me correct this tendency - at least part of the time. One of them is Patricia Wells. When I was looking for something to serve with a Baked Arugula Omelet and the lentils I made last week, I stumbled upon this Roasted Orange Pepper Soup. I scanned the list of ingredients and, although my first instinct was to make something more involved, I ultimately decided it would match the rest of my meal perfectly.

The beauty of this soup is that it is a perfect first course for almost any meal. It is light but with pronounced flavors, thanks to the roasting of the peppers. It has that dreamy creamy texture but without any cream. Like most soups, this one can be made a day or two in advance, and you can even roast the peppers a day or two before you make the actual soup. I had leftovers so I reheated it last night for guests and added about 1/2 cup of cooked rice to each bowl to make it more of a main course. Incredibly versatile and yet oh so simple.

Recipe Note: To roast peppers, preheat an oven to 450 degrees. Place peppers on a baking sheet and bake in the oven, turning occasionally, until skin is quite black in places, about 20 minutes. Remove from the oven and place a long sheet of foil over the baking sheet. Wait 10 minutes, then remove foil. Allow peppers to cool enough to handle, then peel the skin away. Do this over a bowl so you catch all the delicious juices. Discard the seeds and inner membranes.

Roasted Orange Pepper Soup
Adapted from Vegetable Harvest
Serves 8

Wells suggests serving each bowl with a drizzle of pistachio, walnut, or olive oil as a garnish. I skipped that step.

Olive oil
1 medium onion, peeled and thinly sliced
Sea Salt
2 lbs. orange peppers, roasted, peeled, and sliced
2 quarts vegetable stock
2 medium potatoes, peeled and diced
Freshly ground pepper

1. Heat a stock pot over low heat and add just enough olive oil to coat the bottom. Add the onions and a healthy pinch of salt and sweat - cook, covered, over low heat until soft - for 4-5 minutes. Add the sliced peppers and cook for 4-5 minutes more. Add the stock and the potatoes and bring to a boil. Reduce heat and cook, covered, until the potatoes are soft, about 20 minutes.

2. In a food processor or with a blender, or an immersion blender, puree in batches. Taste for seasoning and serve.

Memories of France

My husband Randy is a master finagler. Everything he finagles is above board but he is just one of those amazing people who can ask for things and get them. He spent many years in the Navy and was able to do some incredible things (spend time with the Norwegian Navy, travel in Israel, study in France), all because he asked and they said yes.

This quality served us well the year we lived in London. We went to Euro-Disney for a conference (and a weekend in Paris), we went to Israel for a week so he could meet with a company his employer was thinking of buying. Oh yes, and he got us to London for a year!

Before we moved back to Seattle, and after he had been recruited to work for another company, he finagled a trip around northern Europe so he could "meet the teams." If you know my husband, you know that he worked hard on that trip. He never doesn't work hard. But he also got us to Tallin (Estonia), Stockholm, Brussels, Amsterdam, and Paris in the week and a half after we left London.

Once he was done with meetings in Paris, we rented a car and took our time driving south to Provence to meet up with some friends. I will always remember this trip for many different reasons. First, obviously, I got to see cities in Europe that I had never seen which is always thrilling. I was on my way back home to the States which I felt really excited about. I was going to see a part of my beloved France that I had heard so much about but never seen. We were going to witness parts of Llance Armstrong's historic 6th win of the Tour de France. But perhaps most of all, I was hyper aware of the baby growing in my belly.

Right before we left London, I had an ultrasound (at 16 weeks) which told us that we were going to have a boy. The incredible joy I felt seeing that little fully formed person is difficult to describe - if you have witnessed an ultrasound for your baby-to-be, you know what I am talking about. We were beyond thrilled that he was going to be a boy and over the moon to see that he looked healthy. About a week later, once we had gotten to Stockholm, I started to bleed. Of course, it happened on July 4th, so I was unable to reach a doctor back in the States and the Swedish doctor we spoke to just told me to hang in there and if the bleeding increased, to go immediately to a hospital. My first thought when I woke up, the last thought I had before I drifted off to sleep, and every other thought in between was whether or not I was going to lose that precious baby for days. Once we got in touch with our doctor back home, she told me to stay off my feet as much as possible which is difficult in small European cities where you really just need to walk everywhere.

I did notice that when I took it easy, the bleeding stopped. Once I started walking too much, it would pick back up again. So, as much as I enjoyed the travel on that trip, when we finally made it to Provence, I could breathe easy. We were staying at a property where we had a wonderful room with lots of communal living space and a pool. We weren't near anything except tiny perfect French towns. I pretty much just took it easy for the first few days. As my fear began to subside, I began to explore the paradise that is Provence. I did see Llance Armstrong come through Nimes (although I was sitting on the sidewalk). I did see countless vineyards and walk through the markets of Arles. I also sat in the sun poolside and got lots of sleep.

Once home, I had another ultrasound and everything looked fine with our baby. Just 17 weeks later he was born and showed himself to be perfect.

So what on Earth does all this have to do with lentils?? This incredible dish (one of my absolute favorites - like take it to a desert island favorites) comes from Patricia Wells' The Provence Cookbook. It is the one cookbook I took with me on our trip there. Not only did I use it to cook lots of delicious food for our friends that week, but I also used it as a reference. Wells details out where the best markets are, where the best pottery is, and profiles some of her favorite farmers. It is an amazing cookbook but also a resource for traveling in her beloved Provence. Because this book really is a love letter to Provence. I cannot open this lovely cookbook with its sunny cover and inviting prose without thinking of my incredible son, now 4 years old. How worried I was! I had no idea that really, as a mother, you just keep worrying...

Lentils with Capers, Walnuts, Walnut Oil, and Mint
Adapted from The Provence Cookbook
Serves 4-6

You could use regular lentils in this recipe, but Le Puy lentils are worth seeking out for their firm texture and density. Toasting the walnuts really brings out their flavor so don't skip that step. The method of cooking the lentils may seem overly fussy here, but I trust Wells implicitly, so I always follow her advice when making this dish.

2 tbsp. freshly squeezed lemon juice
Sea salt to taste
6 tbsp. walnut oil
1 1/2 cups (8 oz.) French lentils, such as Le Puy
2 cups vegetable stock
1 carrot, peeled and cut into thirds
1 onion, peeled and stuck with a clove
1 cup walnuts, toasted and coarsely chopped
1/2 capers in vinegar, drained, rinsed, and chopped if large
1 cup fresh mint leaves
Freshly ground pepper to taste

1. Place the lemon juice and a pinch of salt in a jar with a screw top (such as a jam jar). Cover and give it a good shake. Add the oil and shake to blend. Taste for seasoning and set aside.

2. Place the lentils in a fine mesh sieve and rinse under cold running water. Tranfer them to a large saucepan, cover with cold water, and bring to a boil over high heat. When the water boils, remove the saucepan from the heat. Transfer the lentils back to the sieve and drain over a sink. Rinse the lentils under cold running water again. Return the lentils to the saucepan, add the stock, season with salt, and bring just to a boil over high heat. Reduce the heat to a simmer and add the carrot and onion. Simmer gently, uncovered, until the lentils are cooked but not mushy. Taste to make sure. Remove the onion and carrot and discard. If there is still liquid in the pot along with the lentils, drain them once again in the sink.

3. Transer the lentils to a large bowl. Add the walnuts, capers, and a few grinds of pepper. Add the vinaigrette to taste - you may not need all of it. Toss well. Once the lentils have cooled a bit, add the mint and toss again. Can be served warm or room temperature. Keeps 2 days, covered, in the refrigerator.

Simply Delicious

If you ask my husband what he wants for dinner, without hesitation he says,"Mexican." If you ask him where he wants to go out for dinner, he also says, "Mexican." I honestly don't even ask him anymore or if I do I have to ask like this, "Honey (deep breath), what-should-I-make-for-dinner-don't-say-Mexican?" Phew.

I too love Mexican food but seeing as live far far away from Mexico, there aren't a lot of places around here to satisfy the craving. Randy thinks bad Mexican is still good. I think bad Mexican is greasy and fattening. So I would rather make it myself.

Two things make a Mexican meal complete for me. Beans of some kind and lots of guacamole. For my clients last night I made Mushroom and Pinto Bean Enchiladas, Mexican Rice with Peppers and Tomatoes, and Salad with a Cilantro Lime Vinaigrette. I included a container of my guacamole which has gotten raves from them before and from others too. It is one of the only things I make completely without a recipe and totally to taste (hummus is another one.) I thought I would write a post about it so I paid attention to the proportions of what I added. Sometimes simple is best.

Guacamole
Serves 6 generously

I like my guacamole very limey and salty. You can always add less lime juice and salt and see how it tastes to you. If there is not too much going on in the meal, or if I am not serving salsa, I will dice up two seeded roma tomatoes and add it to the mix.

2 large ripe avocados, diced
1 1/2 large limes, cut in half
2 tsp. salt
1 tsp. pepper
2 tbsp. cilantro, or more to taste

Place the avocados in a large bowl. Juice the limes into the same bowl and add the salt and pepper. Using a potato masher, mash up the avocados and incorporate the juice. You will want to leave some texture. Add the cilantro and mix carefully with a spoon.

Just Say No to Orange

Aren't tastes funny? Why is it that something which is ambrosia to me makes your skin crawl? I love cilantro, you hate it. You love okra, I can't stomach it. I have been reading lots of blogs featuring citrus desserts lately (it is January after all), and all I can think is...I hate orange.

No, I mean I really don't like orange. I actually never have. I do like those little clementines that appear around Christmas time, but other than that, orange kind of makes me cringe. Orange popsicles were always the last resort for me and I never even bothered to eat orange Jolly Ranchers. And to see all of the orange desserts going around right now...shudder.

So why on Earth did I make an orange cake, you might ask. Well, here is the thing. My brothers, sister-in-law and niece and nephew came over on Saturday and I had to make a dessert in not a lot of time. And, perhaps more importantly, this is an Ina cake and I trust her implicitly. Yet another reason is that the recipe makes not one, but two cakes so I could get this week's treat for my clients taken care of ahead of time.

The verdict? It's orange, I didn't love it. But it went over very well with the family and it was a breeze to make. It turned out just as it should which is one of the very best things about her recipes.

Orange Pound Cake
Adapted from Barefoot Contessa Family Style
Makes 2 loaves

Ina makes this cake in two 8 x 4 pans - I used one of those and three mini loaf pans so each of my clients could have their own cake. You can freeze these cakes, unglazed, for up to one month.

1/4 lb. (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 eggs, at room temperature
1/3 cup orange zest (about 4 large oranges)
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 tsp. vanilla extract

To Glaze One Loaf (optional)
1 cup confectioner's sugar, sifted
1 1/2 tbsp. freshly squeezed orange juice

Preheat the oven to 350 degrees. Spray two 8 x 4 inch loaf pans with non-stick spray.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange huice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.

While the cakes bake cook the remaining 1/2 cup of the granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a try. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioner's sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the cake to dry. Wrap well and store in the refrigerator for up to two days.