Skinny Baked Potato soup

So, it's been a long time since I've had a chance to post and a lot has changed.  I moved back to Ohio, started teaching at my old high school, got a dog, and bought a house.   To say my life has been chaotic is a minor understatement.  However, today I had my second snow day which turned a three day weekend into a four day weekend. 
That meant I needed to finish painting the hallway in my house.  My mom had to go to work and I wanted to come home from painting to supper made.  So I went through the refrigerator looking for things I could make into dinner in the crockpot and I found enough for this soup.  It's a conglomeration of two recipes, but it is absolutely fabulous! Creamy, delicious and I don't feel guilty for having two bowls. 
I cooked this for four hours in my slow cooker on low, but you could easily do it for longer on low, make it on the stove top, or cook it faster in the crockpot. 

Skinny Baked Potato Soup
3.5 cups of cauliflower, cut into chunks
2 potatoes, cubed
2 cups of milk (1%, 2% or whole)
2 cups of chicken broth
1/2 tsp. Salt
1/4 tsp. Pepper
1 small, diced onion
2 cloves chopped garlic
1.5 cups of shredded, frozen potatoes
1/2 cups of chopped bacon or ham
1/4 cup half and half
Paprika
Sprinkle of chives, sour cream, cheddar cheese

In a crockpot combine the first eight ingredients (cauliflower through garlic).  Cook on low for five or more hours, basically until everything is soft.  Then pour everything into a blender and puree and smooth.  Add back to the crockpot and add the frozen, shredded potatoes, ham/bacon, half and half. Check spices and add paprika and salt and pepper if needed.  Ladle into bowls and add chives, cheese, sour cream and whatever else you desire. 

My soups never photograph amazingly, but they are delicious! 

Brownie Cookies

   
  I fell in love with these cookies when I wanted to surprise one of my longest friends for her baby shower in North Carolina.  Michelle and I have been friends since 7th grade (I think) and countless competitions and  years.  We met during junior high athletics and managed to remain great friends through high school, college, and now into our adult lives.  After our undergraduate throwing careers at PSU (me) and Arkansas (her), I continued with my graduate degree at PSU and Michelle went to Duke to become a doctor of physical therapy.  She finished her degree, got a good job and fell in love with a great guy named Carl.  Their wedding on Halloween was the coolest wedding I have ever been too.  They now live in Durham and are expecting their first baby girl, Ellie.
    After receiving an invitation to her shower, I decided I couldn't miss this huge life occasion and wanted to bring her a little surprise.  I thought chocolate would be a perfect gift for Michelle and started looking for recipes that would make a new mother-to-be happy.  This recipe, from Martha Stewart called Outrageous Chocolate Cookies are a beautiful cross between a brownie and a cookie.  These cookies were a huge hit with Michelle and her family.  I can't lie, every time I make these cookies, I fall a little more in love with them.  The batter is a beautiful, rich, and fluffy chocolate that just makes me think of chocolate clouds.  These cookies do spread quite a bit, so on a standard cookie tray I only put 8 cookies, evenly spaced apart.  Do not overbake these cookies!!!!!!  Start them at 8 minutes and then no more than 12 minutes.  You want them to look crisp and flaky on top, but you want the inside to be ooey and gooey.  If you overbake them, they still stay chewy, but they just lose that brownie texture.  Martha's original recipe is in the link with the cookies, below are the few changes I made, they aren't big, but they make the cookies a little more chocolatey and deep.

INGREDIENTS
4 ounces semisweet chocolate (I used semisweet chocolate chips)
4 ounces dark chocolate (I used dark chocolate chips)
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed dark-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) dark chocolate chunks
     
DIRECTIONS

      Preheat oven to 350 degrees. Heat the two chocolates and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
      In a mixing bowl, whip the eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; and stir in melted chocolate and butter mixture. Mix in flour mixture until just combined. Stir in dark chocolate chips.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake (If your oven cooks unevenly, rotate sheets halfway through) until cookies are shiny and crackly yet soft in centers, 8 to 12 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Cod and Cilantro Posole (Pozole)

It's cold here in Pa for the first time all winter and I wanted to make something warm, healthy, and unique.  Earlier in the day I had come across a recipe for red posole and thought it looked delicious.  Since I had a pork loin in the 'fridge I thought it might make a nice dinner for the week.  But then, a few hours later, I was scrolling along the Internet and came across this recipe and just knew that I had to make it.  I wasn't sure whether I would like hominy or not, but turns out, it is delicious.  In this recipe it doesn't have a real pungent taste, just adds a nice texture, some good nutrition, and a nice chew to the soup.  I debated long and hard about using canned hominy or using the non-canned stuff, but due to time and research, the canned hominy won out.  Definitely rinse it off before using, but definitely use it.  The best way to describe this soup is spicy and zesty, with hint of lime, a freshness, and a filling quality that is delicious when you want a warm, comforting soup without the heaviness and weight that comes with some winter stews.  If you can't find cod, any meaty, white fleshed fish will do.  I used seeded, serrano chilies and they were perfect for this recipe.

Cod and Cilantro Posole
Ingredients
SERVINGS: 4
2 tablespoons olive oil
2 shallots, chopped (of half of a medium onion)
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 15-ounce can white hominy, rinsed
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced
1 lime, zested and juiced.
Lime wedges

Instructions
Heat oil in a large pot over medium. Cook shallots/onions, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes. 

Meanwhile, purée tomatillos in a blender until smooth. 

Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside. 

Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, lime zest, and lime juice , breaking cod into large chunks; season with salt and pepper. 

Divide stew among bowls and top with radishes, ciantro, and remaining chile. Serve with lime wedges.

Sugar cookies, How I love you!

Cookie number three I made for my co-workers was the ever famous sugar cookie.  I've eaten my fair share of sugar cookies and let me tell you, this sugar cookie blows all the other sugar cookies away.  I also normally hate the work that goes into the sugar cookie.  But I'll tell you, these cookies were down right fun! The dough was thick, beautiful and didn't rip.  They baked up gorgeously and the taste is just perfect; buttery with a hint of vanilla.
     Alton Brown, I love you;  I truly, truly do.  Your recipe for sugar cookies creates a beautiful, soft, cookie, but I just thought it needed a flavor.  So I added a hint of vanilla.  And, these cookies are the best thing to ever happen.  Yes, they take some time.  The dough needs to chill, then you have to cut out shapes, and then, if you're not a Scrooge, you or your kids decorate them.  I always thought decorations were to cover the non-existent taste of a sugar cookie, so there is one major positive to these cookies.  These sugar cookies do not need to be decorated.  Sure, a nice glaze is always delicious.  In fact, I covered mine in three different glazes: a cinnamon glaze, a maple glaze, and a vanilla glaze.  The glaze recipe is really simple and from King Arthur Flour.  I made one batch, divided it in to thirds, flavored and colored each to taste and desired color.  Then I took my offset spatula, cooling rack, and set it all over the sink.  I frosted each cookie there in order to cut down on the mess.  I let these cookies dry for at least 8 hours to make sure they wouldn't smudge when I packed them.  These cookies are so good though, they really don't even need a glaze.  I urge you, try these cookies, especially if you have kids or need a cookie for a swap.  They are well worth the trouble and may even make you feel like a kid again!

Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
1 teaspoon of vanilla extract*
Powdered sugar, for rolling out dough

* If you would prefer a different flavor, play away with the flavors.  Start with a teaspoon and add more as needed.  This may involve some tasting (darn it) to make sure you get the flavor right.  Flavors to try include: Orange, Lemon, Maple, Raspberry, Rum, Mint, Coconut, Anise, Almond, Banana, Cinnamon, Hazelnut, Coffee, Strawberry, Rootbeer, Pumpkin Pie or any combination like a Maple Cinnamon or Orange Coconut.  Your imagination is the limit.

Directions:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk, and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar, using a pastry mat will help keep the mess to a minimum. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.  If your oven tends to brown things faster on one side, then rotate the cookie tray halfway through.  Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Mexican Hot Cocoa cookies with marshmallow

With homemade marshmallow 

So this cookie is a combination of two great recipes that I found.  The first is from the Cooking Channel and is there Spicy Mexican Hot Chocolate Cookies, I liked the spice combination from this cookie, but I wasn't a big fan of the chocolate cookie.  I wanted something more brownie-like.  So, that perfect chocolate cookie/brownie recipe came from Stepable and their Hot Cocoa Cookies with Marshmallows .  These are the perfect cookies, sweet and warm, with a crisp outside and a marshmallow on top.  Now, I'm super crazy sometimes and I made homemade marshmallow to put on top.  I even thought about making homemade cinnamon flavored marshmallows to highlight the cinnamon flavor inside the cookie, but I decided to make it a simple vanilla marshmallow creme and then sprinkle the finished product with some cinnamon (like a cup of cocoa).  The recipe for homemade marshmallow can be found here, from the Bright-Eyed Baker .  It is really easy: sugar, corn syrup, water, a pot, mixer, egg whites, candy thermometer, cream of tarter and salt, and boom, you're ready for the best marshmallow fluff of your life.
     You can always adjust the amount of spice in your cookie.  The recipe I'm posting definitely has a kick.  As you eat the cookie, you get the cinnamon and chocolate, followed by a hint of spice and the creamy and sweet vanilla marshmallow.  They a delicious and decadent treat, perfect for the holiday season.  If you don't want to make your own marshmallow since it does take extra time, requires a stand mixer, or great coordination, then use store bought marshmallows cut in half.  It will taste the same and no one will be any wiser.  But, you need to take these to a cookie swap, holiday party or even into work.  You will be the hit of the party!

Ingredients:
1/2 cup butter
12 ounce bag semisweet chocolate chips

With homemade marshmallow

1 1/4 cups light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2.5 teaspoons of cinnamon
scant 1/4 tsp cayenne pepper *
2 teaspoons chili powder *

*If your chili powder is REALLY spicy, make sure to adjust accordingly.  I use a store brand chili that is much milder.

Directions:
1.  In a medium saucepan, over medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
2.  In a large bowl, combine the brown sugar, eggs and vanilla. Beat on medium speed until just blended. Beat in the cooled chocolate mixture just until combined.
3.  Add the cocoa powder, flour, spices, baking powder and salt. Mix on low speed just until combined. Cover bowl with saran wrap and refrigerate for 2 hours.
4. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and making sure to space them at least 2 inches apart.
5.  Bake cookies for 12 minutes. Remove cookies from oven.  If you're using store bought marshmallows, place the marshmallow half on top and put back in the oven until the marshmallow begins to melt, about 4 minutes.  KEEP AN EYE ON THIS because your marshmallow will burn in a blink.  Remove the cookies and let them cool on the tray for 4 minutes.
      If you're making your own marshmallow creme, then remove the cookies after the 12 minutes and let them cook on the cookie sheet for 4 minutes.  Remove them to a rack and let the cookies cool completely, then pipe or frost the homemade marshmallow on the top of the cookie.  If you want a toasted flavor you can place the cookies under the broiler for less than a minute or until the marshmallow becomes light brown for a toasted flavor.  MAKE SURE YOU WATCH THEM CONSTANTLY if you do this because they will burn quickly!

Let cool a bit and serve.

Cookies made by my best friend Tree, using this recipe and regular, store-bought marshmallows 

Chocolate Gingerbread cookies

I love the holiday season because I love that baking that goes along with it.  Since I have a bunch of lovely co-workers that deserve cookies, I went on a cookie baking spree.  I made all the dough on Friday and let it sit in the refrigerator until Sunday morning when I decided that coffee and cooking baking sounded like a perfect morning.  The first cookie I'll give you the recipe for me is Martha Stewart's Chewy Chocolate Gingerbread cookie.  I can't believe I'm going to write this, especially because I'm such a huge Martha fan, but...  I made a change to this cookie.  A very, very small change, but a change nonetheless (Sorry Martha).  And let me tell you, I didn't think I was a gingerbread fan.  Why you ask?  Well because to me, gingerbread tasted bad.  Maybe it was because my mom's ground ginger was 1,000 years old or previous gingerbread recipes created hard, tasteless cookies, better for construction than eating.
   This recipe though, this recipe is an eating recipe.  Your house or apartment will smell like chocolate and ginger, just enough spice that you'll know the holidays are drawing near.  These cookies are crisp on the outside with that perfectly chewy cookie center and a hint of ginger spice followed by the smoothness of chocolate.  In total, a perfect package in a small cookie.  I highly suggest these cookies for the chocolate lover or ginger cookie lover on your list.

Ingredients:
scant 1 cup of semi-sweet chocolate ( I used semi-sweet chocolate chips, chopped into tiny pieces)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder (Dutch if you have it, but not needed)
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
8 tablespoons (1 stick) unsalted butter


Directions:
1.  Line two baking sheets with parchment. Chop chocolate chips into very tiny pieces, you almost want the chocolate to dissolve into the cookies, set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2.  In the bowl  beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3.  In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
 4.  Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
 5. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Chickpea Curry (can be made vegetarian)

So I'm a steak type of person... It makes me happy, but sometimes, it's nice to do a vegetarian week throw in there.  Since it's starting to get chilly here in Central Pennsylvania, I wanted something I could make in the crockpot, that was healthy, and had some warmth and comfort to it, but I wasn't quite ready for a hearty meat chili yet.  So, while I was at work one day, I went through some recipes and found this interesting gem, Chickpea Chili.  I'm be honest, I was not sure about the cinnamon or olives as a combination; I know I like them individually, but together I worried I would be making a mess.  Let me tell you, worries were totally alleviated.  This isn't a chili or a Thai style curry, more like an Indian curry.  When I walked into my apartment, the smells were heavenly!  I highly suggest the couscous to go along with it.   One of the modifications I did make was to add some drained, firm tofu.  I felt that I needed some more protein with this and so a lower calorie but higher protein option was the addition of the tofu.

   So I'm a steak type of person... It makes me happy, but sometimes, it's nice to do a vegetarian week throw in there.  Since it's starting to get chilly here in Central Pennsylvania, I wanted something I could make in the crockpot, that was healthy, and had some warmth and comfort to it, but I wasn't quite ready for a hearty meat chili yet.  So, while I was at work one day, I went through some recipes and found this interesting gem, Chickpea Chili.  I'm be honest, I was not sure about the cinnamon or olives as a combination; I know I like them individually, but together I worried I would be making a mess.  Let me tell you, worries were totally alleviated.  This isn't a chili or a Thai style curry, more like an Indian curry.  When I walked into my apartment, the smells were heavenly!  I highly suggest the couscous to go along with it.   One of the modifications I did make was to add some drained, firm tofu.  I felt that I needed some more protein with this and so a lower calorie but higher protein option was the addition of the tofu.

Chickpea Curry

Ingredients:
1 cup dried chickpeas
2 quarts boiling water
2 tablespoons olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
4 fresh tomatoes, cut in pieces
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth (to make vegetarian, use vegetable broth)
1/2 cup water
2/3 cup sliced pimiento-stuffed olives
1 (28-ounce) can whole tomatoes, undrained and crushed  (I used a can of tomato sauce instead)
1 package of frozen, cooked squash
1 cup frozen green peas, thawed
6 cups hot cooked couscous
8 lime wedges
1/4 cup chopped fresh cilantro

Preparation

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 5 ingredients (through squash) to slow cooker; cover and cook on low for 3 hours.
3. Stir in peas while the mixture is still hot. Sprinkle with cilantro. Serve over couscous with lime wedges.

Note: If you have leftover broth from the above recipe, use it to make your couscous. It will provide some addition flavor to plain couscous.