Arugula Brussel Sprout Salad

I'm obsessed with the salad at the neighborhood spot down the street, Crosby's Kitchen. It's a good local joint, but I lack the pricey stroller to really fit in there. Too bad the tiny dog isn't allowed inside, he would gladly ride in a Baby Bjorn if I let him. I promise that will not happen, I do have a bit of self respect.

I recreated this salad for our family Christmas dinner. It was the perfect combination of fancy to impress guests and easy to keep me sane. I had a wicked craving for it the other day and wanted to share with you lovely folks.

Peppery arugula is paired with earthy brussel sprouts, nutty Manchego and candy-sweet dried blueberries, all brought together with a delicate lemon vinaigrette.

Raw shaved brussel sprouts have a fantastic crunch. My local Trader Joe's actually carries pre-shaved brussel sprouts, but you could quickly shave your own using the slicing blade on a food processor.

The sweetness of the blueberries of is perfectly offset with the bitter lemon and hot mustard in the vinaigrette. The mustard also helps to emulsify the dressing, so the lemon juice and oil won't separate. Isn't that fancy?

Arugula Brussel Sprout Salad
For salad
6 cups fresh arugula, rinsed and dried
1/2 lb brussel sprouts
1 cup dried blueberries
Shaved Manchego or Iberico cheese

For vinaigrette
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1 shallot minced
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Start by shaving brussel sprouts in a food processor, using the slicer attachment. Combine arugula, shaved brussel sprouts and dried blueberries. Using a vegetable peeler, shave cheese over top.

In a mason jar, combine olive oil, lemon juice, shallot, mustard, S&P. Tightly screw the lid shut and shake. Toss with salad and serve immediately.

Slow Cooker Curried Lentils with Sweet Potato and Kale

Look, slow cooker meals aren't always pretty, but that's not why people love them. When there is a warm meal waiting for you at home you really don't care so much what it looks like. Especially if it is healthful and flavor-packed. 

As I've mentioned before, I'm a bit of a slow cooker novice. I've had some failures (gray soup anyone?), but I've had great success with curries. The low and slow heat is ideal to bring together veggies and spice. It just may not win any food beauty pageants.

These curried lentils are nice to have around for weeknight meals and lunches. Combined with greens and brown rice, you have super healthy bowl. 

When I'm doing a slow cooker meal, I always prep the ingredients the night before. Make sure any need-to-be cooked ingredients are taken care of and chop all the rest. 

When you've done a bit of prep the night before, you just dump everything in the day-of. More time to snuggle with your pup in bed or to be indecisive about your outfit.

When you get home you'll have some gnarly looking lentils, but this actually means they're ready to go. Nom nom... brown mushy stuff. Saute up a bit of kale and prepare the rice (I used the microwaveable kind from Trader Joe's). Dinner on the table by time the Husband has walked the dog. #winning

Slow Cooker Curried Lentils with Sweet Potato and Kale
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 tablespoon curry powder
1 tablespoon garam masala
1 jalapeno, chopped
2 celery ribs, chopped
2 carrots, chopped
2 sweet potatoes, chopped
1 1/2 cups lentils
3 bay leaves
4 cups chicken stock, preferably homemade
1 teaspoon salt
1/2 teaspoon pepper
1 bunch kale, washed, ribs removed and chopped
3 cups brown rice, prepared
1 tablespoon cilantro, minced

Heat two tablespoons olive oil in a medium pan. Add onions and cook until translucent, add garlic, ginger, curry, garam masala and jalapeno; saute for 2-3 minutes. Reserve until ready to add to slow cooker.

In a large slow cooker, layer carrots, celery, sweet potato and lentils. Top with onion mixture and bay leaves. Add chicken stock and cook on low for 5 hours.

Heat one tablespoon olive oil in a large pan and saute kale, adding salt and pepper. Saute for 3-5 minutes until slightly wilted.

Serve lentils with brown rice and kale. Top with fresh cilantro.

Some recipe inspiration from Smitten Kitchen.

Nutella Chocolate Mousse

This stuff is crack. Oh Nutella, how I love thee. Just when I thought peanut butter was my best friend, you come around to remind me just how good you are.

I know, I know... I always say I'm not a dessert person, but Nutella desserts are beyond resistance for me. I had the ladies over for Oscar night and had to make something chocolatey and luscious. Nutella indulgence whilst judging the outfits of others? Count me in! Anne Hathaway what on earth were you thinking?

This mousse is rich in flavor, but manages to stay light in texture. As a pudding, it's easy to make ahead too. I was just hanging with my besties, so I kept it casual in lowball glasses, but you could definitely class it up by serving in Champagne flutes or martini glasses.

Chocolate and Nutella are definitely the stars of this dessert, with cream, eggs, sugar and vanilla bringing it all together.

You'll need to separate eggs for this one, since each component plays an important -- and very different role. The yolks will thicken the chocolate mixture and give it body, and the beaten whites will then fluff it up.

Melting chocolate is as simple as popping a metal bowl over a pot of simmering water. No need for a fancy double boiler pot. Just don't use it glass bowl... it will crack.

Butter, chocolate and Nutella will start coming together over the simmering, moist heat. Just keep things moving in the bowl to avoid burning.

Off the heat, you'll add the egg yolks and whisk vigorously to combine. This mixture will be very thick and may even appear dry.

In a separate bowl, you'll beat the egg whites into stiff peaks. See how the below point holds its shape? That's how you know you have a stiff peak (that's what she said... couldn't resist). Separate from the egg whites, you'll also whip the cream to soft peaks, meaning the top of the peak with lop over rather than stand up.

Once the egg whites and cream are whipped into shape, you'll combine with the chocolate mixture. To ensure the chocolate doesn't deflate the eggs, add just a few tablespoons to loosen it up. Then you'll fold in the rest egg whites, followed by the cream.

Fold just until combined and be sure to taste to make sure things taste okay. It is your duty as a maker of dessert.

Spoon into the cups of your choice and inevitably make a mess of your kitchen whilst doing so. Refrigerate for a spell and enjoy with your girls. Contemplate how on earth she could have chosen THAT dress. Oy!

Nutella Chocolate Mousse
1/2 cup Nutella
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
3 eggs, separated
1/4 cup sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Fill a pot with about one inch of water and bring to a boil, reduce to a simmer. Cover pot with a metal bowl and add Nutella, butter and chocolate. Stir until just before melted. Remove from heat and stir vigorously until chocolate is fully melted, then add egg yolks one at a time.

In a separate bowl, use an electric mixer to beat half the sugar with the egg whites to stiff peaks. In another bowl, beat cream, remaining sugar and vanilla to soft peaks.

Stir a few tablespoons of egg white into chocolate, just until loosened. Fold in remaining egg whites, just until combined, then fold in whipped cream. Spoon into serving glasses and refrigerate at least an hour or two before serving.

Simple Secret: Roasted Garlic

One of the many perks of being married is not having to worry about your breath. No, I'm haven't let myself completely go. I still shave my legs and close the bathroom door...ahh romance. Back to the breath, there is a rational explanation here. The reality is, when you're married you're usually eating the same at-home meals. Heretofore (I've been doing a lot of contracts at work) you have the same nasty-ass breath as the dude you're making out with. Boom. Married. Awesome.

So when you're totally down with bad breath, you can enjoy the pleasures of roasted garlic. Melty, soft and hot with flavor it is heaven on warm bread. Hea.Ven. Annnnnd it's about the easiest thing to make when guests are coming over. Put it on an antipasto platter, ohmygahhhhh. Spread on cooked pizza dough, my life is complete.

So yeah, I really like roasted garlic. My husband will have bad breath for the rest of his life. Deal.

Simple Secret: Roasted Garlic
1 head garlic

Preheat oven to 400. Slice off the top of a head of garlic using a very sharp knife. Wrap in aluminum foil and bake in oven for about 30-40 minutes. Serve hot and use a cheese knife to spread.

Vegetable Lasagna

I don't actually watch that many cooking shows. For some reason they never cook on them anymore, but rather endure some sort of extreme cupcake challenge, whilst displaying distasteful hairstyles and an unsafe amount of cleavage (watch out for a boob grease burn). I know, I sound like such an old crank, but where did all the cooking shows go? Even holy Ina has sold out.

Once more, public broadcasting comes to my rescue. Without fail, every Saturday, the geniuses at America's Test Kitchen grace the airwaves with practical, technique-driven cooking programming. Ahhhh...cue to chorus of angels. Their recipes are certainly not exotic, but focus on the best way to prepare American favorites. They seriously test everything.

I usually watch to pick up good tips and technique, but after seeing this Vegetable Lasagna, I actually followed a recipe. Well...almost. They've officially solved the mushy veggie lasagna epidemic. This popped with bright flavor and the layers held up beautifully.

It all starts with some gorgeous fresh ingredients. Take a moment to smell the fresh basil, it has probably been months since you had it. You'll instantly be transported to the stuff of Caprese dreams.

Technique comes in to play immediately. Eggplant has a tendency of getting watering or bitter. By salting and cooking the microwave (atop paper towels) before adding to the lasagna, you remove all of the excess moisture, but none of the flavor or meaty texture.

After a run in the microwave, the eggplant is combined with zucchini and yellow squash in a quick saute, adding a flavor infused oil at the end for fresh herb flavor.

In another round, spinach is sauteed and again drained on a paper towel. Is this methodical? Yes, but it really does work to take out the extra water that ruins a typical well-intentioned lasagna.

Separately, ricotta, parmesan and half and half form a simple cream sauce. This is one area I strayed from the America's Test Kitchen recipe. Maybe I'm a purest, but I do prefer the authenticity of good ricotta, as opposed to cottage cheese. I also figured half and half would give me the same effect with, you guessed it, half the fat of cream. 

The original recipe also called for a no-cook tomato sauce. Maybe I'm conceited, but I thought my homemade marinara would just be better. I had the time, so I made a big batch and now my freezer is stocked up for hectic weeknights. Worth it.

Now you've got all of your components ready, so set up to assemble. This is the fun part after all.

Look at those lovely layers! While I didn't follow the recipe to the tee, I learned some valuable techniques to improve on any lasagna. Plus I didn't have to see Christopher Kimball's boobs.

Vegetable Lasagna
3-4 cups homemade marinara
1 box no-boil lasagna noodles

For Cream Sauce
2 cups grated Parmesan cheese
1 cup low-fat ricotta cheese
1 cup heavy cream
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

For Filling
1 1/2lbs eggplant, peeled and diced
1 teaspoon salt
1lb zucchini, diced
1lb yellow squash, diced
5 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon thyme, minced
12oz baby spinach
3 cups shredded mozzarella
2 tablespoons fresh basil, chopped

Preheat oven to 375 degrees. Combine cream sauce ingredients in a medium bowl and set aside.

In a large bowl, toss eggplant with salt. Transfer to a paper towel lined plate and microwave for 10 minutes, tossing halfway through. Return eggplant to bowl and add zucchini and squash. In a small bowl, 3 tablespoons olive oil, garlic and thyme; set aside.

Heat one tablespoon of olive oil in a skillet over medium heat (a nonstick skillet is ideal, since eggplant can stick) and add vegetable mixture. Cook for about 6-7 minutes or until vegetables are softened. Depending on the size of your skillet, you may need to do this in two rounds. You want to avoid the veggies being piled on top of one another. Once vegetables have softened, push to the sides of the pan and add oil, garlic and herb mixture to the middle of the pan. Cook for 30 seconds before tossing ingredients together in the pan. Remove vegetables from pan and reserve.

Heat remaining olive oil in pan and saute spinach for three minutes. Remove from pan to a paper towel lined plate to drain. Combine with eggplant mixture.

Spray a 9x13 baking dish with cooking spray and prepare your ingredients for assembly. Start with 1 cup of marinara sauce at the bottom of the dish. Next add a layer of noodles, followed by half the veggie mixture. Cover with half the cream sauce mixture and then half of the mozzarella. Repeat with sauce, then noodles, then veggies, then cream sauce and cheese. Top with a last layer of noodles, 1 cup of sauce and then remaining cheese.

Cover with foil and bake for 35 minutes. Allow to cool for at least 20-25 minutes before serving, letting the lasagna set. Sprinkle with fresh basil before serving.

Original recipe from America's Test Kitchen

Howard

You've heard me talk about him - okay like a lot. One year ago today we adopted the most wonderful little dog, our Howard. Never in the history of dogs has there been a more loving, snugly pupper.

After the loss of my elderly (and contrary to popular opinion, sweet) cat in late 2011, The Husband and I decided to be stereotypical newlyweds and get a dog. This was a much thought decision and we carefully considered what size, age and energy level would be appropriate for our lifestyle. Given our work schedules, we sought something small, low energy and adult (a puppy seemed pretty daunting). That fateful Saturday we headed to PAWS, a wonderful no kill shelter here in Chicago.

I wish I could say I picked him, but he picked me. From the moment he curled up in a tiny ball in my lap, I knew he was our dog. Oh and I was a crying hot mess. No joke.

This scruffer had been picked up as a stray and in addition to multiple infections, was a too thin 7lbs with fur matted to the skin. After a good groom, an improved diet (he's a healthy 11.5lbs these days) and lots of belly rubs he has turned into a hilarious, cuddle loving cutie with some serious bounce in his step. Who knew such a tiny creature could teach you so much about love, patience and laughter?

If you are thinking of bringing a pet into your family, please consider adoption. So many wonderful pets out there need homes. It was truly one of the best decisions we ever made.

Happy anniversary buddy.

Poblano Leek Soup

Do you ever have menu regret? You know, when you wish you'd ordered something at a a restaurant and can't stop thinking about it. Just me? Am I really that 1) neurotic and 2) obsessed with food? Well, the Husband and I went to Mexique on Saturday and had a delicious meal, but I wasn't quite hungry enough to take on their Poblano Leek Soup. So many pork distractions!

So what's a girl to do? I created it myself the next day. 

One of the things I love most about cooking is that you can take a basic recipe and make it your own with a twist or two. I started with Julia Child's Potato Leek Soup and simply added roasted poblanos. 

The ingredients are simple. Start with these lovelies and add just a bit of water, salt and cream.

Leeks have a wonderfully delicate onion flavor and are oh so versatile. They do take an extra prep step though. Since they grow in sandy soil and have many layers (just like my SOUL...get deep guys), they need a good rinse after slicing. Simply float in a big bowl of water and swish around. Let the sand settle and scoop out the leeks from the top of the bowl. 

For the poblanos, roast in a very hot oven until they look blistered and scary. I'm for realsies. 

When they are hot out of the oven, wrap in foil and put into a plastic bag. Close and allow to cool in the bag. The steam is a good thing... it will actually help the meat of the pepper separate from the skin.

Once the pepper has cooled, those peps will slip right out of their skin. Straight strippin'

Simmer potatoes and leek together in water for about 40 minutes, until everything tenders up.

Once the potatoes and leeks are cooked, add chopped poblanos and get after it with your immersion blender. You could also do this in a food processor or blender, but I was excited to use my new toy.

Garnish with a bit of cilantro to finish. Don't live with menu regret, figure it out on your own. You're smart like that. Also, menu regret doesn't seem like a productive use of time, am I right?

Poblano Leek Soup

1 large Russet potato, diced

4 leeks, trimmed, sliced and thoroughly rinsed 

2 poblano peppers (or 1 if you don't like to get too spicy)

5 cups water

1 tablespoon salt

4 tablespoons cream

Cilantro, chopped for garnish

Combine leeks and potatoes in a large dutch oven and simmer for 40 minutes. 

Preheat oven to 450. Roast poblanos until skin is blackened; about 10 to 15 minutes. Remove peppers from oven and wrap in aluminum foil and place in a sealed plastic bag. Once cooled, remove from bag and peel off skin using fingers. Slice off tops and discard stem and seeds. Roughly chop peppers. 

Once potatoes and leeks are tender, add poblanos and salt. Use an immersion blender to puree soup. Just before serving stir in cream. Garnish with cilantro and serve warm.