Jenn’s Cook Book

While I work on getting Soupified up and running, please enjoy this delicious recipe of a Fall favorite: Baked Apples. As a twist, I’ve added a variety of dried fruits along with pecans and maple syrup to make a tasty treat perfect for dessert.

Baked Apples with Dried Fruit

4 large, firm baking apples such as Braeburn
1/3 cup packed brown sugar
2 tbsp pure maple syrup
1/2 cup dried fruit, such as apricots, cherries, and golden raisins (chopped if large)
1/4 cup chopped pecans
olive oil
caramel sauce

Preheat oven to 450F

In a small bowl, combine brown sugar, maple syrup, dried fruit and pecans. Using a melon baller or small spoon, remove stem and core from apples, creating a “tunnel” in the center, stopping about a half-inch from the bottom of the apple.

Drizzle olive oil in the bottom of a 9×9 inch baking pan. Place apples upright in the pan and spoon fruit mixture into the center of each apple, allowing mixture to overflow slightly. Drizzle again with olive oil (to keep apples and topping moist).

Bake apples for 30-35 minutes, until soft and apples begin to “burst.” In a small saucepan, combine any leftover fruit mixture with caramel syrup and place over low heat. To serve, cut apples in half and top with caramel mixture.

Everyday Food magazine, one of my favorite publications, recently ran an article on 5 ingredient dishes designed to reduce stress and grocery bills. The recipe was fairly simple, so rather than follow the exact recipe I improvised with some of the ingredients.

The main idea here is to use what you have on hand (mushrooms and pears, for example). The recipe called for fresh thyme, but rosemary is what I had. Improvisation!

Pork Tenderloin with Mushrooms and Pears
adapted from Everyday Food

1 pork tenderloin, about 1 lb
2 Bartlett pears, ripe but still firm
16 oz whole mushrooms
1 small onion, diced
3-4 sprigs fresh rosemary
2 garlic cloves, minced 
olive oil
salt and pepper

Preheat oven to 450F and line a baking sheet with aluminum foil. Drizzle olive oil over the prepared sheet.

In a large skillet, heat about 1 tbsp olive oil. Add onions and garlic with a pinch of salt, saute until onions are tender and translucent. Remove from skillet and set aside.

Rub tenderloin generously with sea salt and sprinkle with fresh ground black pepper. Drizzle additional oil into the skillet and sear the tenderloin 3-4 minutes on each side.

Placed seared tenderloin on the prepared sheet and arrange mushrooms around the tenderloin. Layer onion mixture over the pork and mushrooms. Place rosemary sprigs on top of tenderloin.

Bake for 12-15 minutes until mushrooms are near done and tenderloin is almost cooked through.

Meanwhile, halve the pears and use a spoon or melon baller to remove the core and stem. Cut pears into slices and sprinkle slightly with black pepper.

Remove tenderloin and arrange pear slices around the pan. Return pan to oven and cook an additional 7-10 minutes until pears are warmed and pork is cooked through.

Once pork is done cooking, place on a plate and allow to set 5-10 minutes. Slice tenderloin, then add mushrooms and pears around the pork slices. Pour onions and any juices over top of the plate and serve.

After the tenderloin is sliced, I like to take some of the leaves off the rosemary sprigs and crumble in my fingers, then sprinkle over the pork slices. The sprigs could also be used as garnish.
 

Here is a quick, simple recipe from Everyday Food magazine using just 5 ingredients! This is perfect when you need an easy way to spice up some plain chicken. The tangy flavor is great for fall, with just a kick of heat from red pepper flakes.

Spicy Apricot-Glazed Chicken
from Everyday Food

4 boneless, skinless chicken breasts
1/4 cup apricot preserves
1/4 tsp crushed red pepper flakes
salt and pepper, to taste

Preheat broiler. Season chicken with salt and pepper. Arrange chicken on broiler pan.

Combine apricot preserves and red pepper flakes. Brush half of the mixture over the chicken.

Broil chicken 5-7 minutes. Flip chicken and brush with remaining apricot mixture. Broil an additional 5-7 minutes, until chicken is cooked through and no longer pink.

Another new recipe from the new kitchen! For my second meal, I adapted a recipe from Cooking Light magazine originally called “Orange-Ginger Skillet Chicken.” The recipe was designed to make ahead and take camping or to a cookout, but works just as well made immediately. To balance the citrus flavors, I added earthy mushrooms.

Macaroni is only a suggestion, you could also use egg noodles, rotini, or even brown rice. Though this is mostly an all-in-one meal, I would suggest a side salad or steamed vegetables to complete the meal.

Above: Okay, I cheated and used canned mandarin oranges. So sue me.

Orange-Ginger Chicken with Macaroni
adapted from Cooking Light

1/2 cup orange juice
3-4 chopped green onions
1/4 cup low-sodium soy sauce
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp honey
2 tsp grated peeled fresh ginger
1 tsp ground coriander seed
1 1/2 lb chicken breast tenders
8 0z sliced mushrooms
1 cup chopped orange sections
3 cups uncooked macaroni or similar shaped pasta
Combine first 8 ingredients in a medium bowl. Place chicken tenders in the mixture and chill for 15-20 minutes.

Bring a large pot of salted water to a boil and cook pasta according to package directions, about 6-8 minutes, until just al dente (still slightly firm). Drain and keep warm.

Over medium heat in a large skillet, saute mushrooms in a small amount of oil. When near tender, add chicken mixture to pan and increase to medium-high heat. Cook 15 minutes, until chicken is cooked through until no longer pink.

Add pasta to skillet and toss well to coat. Sprinkle orange segments on top. Remove from heat and cover, allow to set 2-3 minutes before serving (this will allow the orange segments to warm without breaking).

Above: James wasn’t feeling well, so I came home and made some “comfort food.”

Well, it’s finally here! The first meal at the new apartment, complete with dinner guests. This recipe is from Real Simple magazine. It combines some of my favorite things: sweet potatoes, stir-fry, garlic, and hoisin sauce. Hoisin sauce is the Asian version of ketchup (it goes on everything!). Prepare the sauce first, then the stir fry.

For wine, I served Gewurtztraminer, which is as hard to pronounce as it is to spell (ga-VERZ-tra-mee-ner). This wine is fruity and lush, with a semi-sweet to almost medium-sweet taste. It is well known as one of the few wines that compliment Asian cuisine, particularly spicy dishes. Fetzer from California produces a great variety with a reasonable price: about $7-$9 a bottle.

To complete the dish, I prepared Vigo’s Saffron Yellow Rice to serve with the stir-fry. While normally I reserve this for Mexican dishes, but the flavor also goes well with Asian cuisine.

Garlicky Hoisin Sauce
from Real Simple

1 1/2 tbsp olive oil
3 green onions, white parts only, chopped (reserve green parts for stir-fry)
6 cloves garlic, minced
1/2 tsp crushed red pepper flakes
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar

Heat a skillet or small saucepan over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes. Cook until fragrant, about 15 seconds. Add remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Set aside and keep warm.

Garlicky Hoisin Beef
from Real Simple

2 1/2 tbsp olive oil
1 lb flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise and sliced 1/4 inch thick
1/3 cup water
1/3 to 1/2 lb snow or sugar snap peas
3 scallions (green parts only, reserved from sauce), cut into 1 1/2 inch lengths
1 recipe Garlicky Hoisin Sauce
cooked rice or noodles, for serving

Heat a large skillet over high heat. Add 2 tbsp oil and heat for 30 seconds. Add the steak, working in batches if needed, and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Reduce heat to medium-high, add remaining oil, scraping the bottom of the pan to loosen any browned bits, and add the bell pepper and cook, stirring constantly for 10-15 seconds.

Add the sweet potato and water, cover partially and cook for 7 minutes, stirring occasionally, until potatoes are near tender. Add the peas and scallions, cook for 1 minute. Add the Garlicky Hoisin Sauce and increase the heat to high. When it starts to bubble, add steak back to the pan. Toss ingredients and heat until warmed through, about 1 minute. Serve immediately over rice or noodles.

Check out the new, revamped BakeSpace site. I already love the new, more sophisticated signage and color scheme.

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A couple weeks ago, I bought over a pound of chicken breasts for $1.97 marked down because it was almost the “sell by” date. I promptly brought them home and popped them in the freezer. To take advantage of this purchase, I adapted a stir-fry recipe from Sunset magazine. This recipe combines a few simple ingredients to make a quick and easy sauce that tastes pretty darn good.

I added some vegetables to the recipe and reduced the amount of fresh basil (3 cups of basil leaves seems a little excessive to me). To round out the meal, I made some Vigo Saffron Yellow Rice. Despite the exotic sounding name, a bag of rice typically is $1.19 and usually I will take advantage of a 2 for 1 deal.

Above: Stir-fried chicken with snap peas served over saffron yellow rice.

Basil Chicken Stir-Fry
adapted from Sunset magazine

1 pound boneless, skinless chicken breasts
1 tbsp vegetable oil
3 garlic cloves, minced
1-inch piece of fresh ginger, peeled and minced
1/4 tsp red pepper flakes
salt and pepper
1 cup chicken or vegetable stock
1 tbsp cornstarch
1 tbsp soy sauce
4-5 springs of fresh basil leaves, torn
1/2 lb sugar snap peas (or vegetable of your choice)

Rinse chicken and pat dry. Cut into strips about 1/2 inch thick and 2 to 3 inches long. Season with salt, pepper, and red pepper flakes.

Heat oil in a large skillet over medium-high heat. Saute garlic and ginger until fragrant, about 1 minute. Add chicken pieces and cook 3-4 minutes until just about cooked through and no longer pink.

Whisk together stock, cornstarch, and soy sauce. Pour into skillet and toss with chicken. Bring liquid to a simmer, reduce heat, and pour sugar snap peas over top. Cover skillet and allow peas to “steam” for 2-3 minutes.

Stir in basil until all ingredients are combined. Remove from heat and serve, over rice or noodles if preferred.

Above: All gone!

Economically Friendly: Get a good deal by purcahsing meat close to the sell by date and putting in the freezer as soon as you bring it home. Substitute any seasonal vegetable to save money, and the rest of the ingredients are pretty standard staples of the kitchen. I buy bouillon cubes for around a dollar so I can make a simple cup of broth without wasting an entire can. It is much more cost effective and tastes the same as far as I could tell. I did purchase extra basil for this recipe, otherwise I would have picked my basil plant clean.

Environmentally Friendly: Use seasonal, local produce (organic if possible). The basil I purchased was both local and organic from a nearby farm that sells products at the grocery store. This recipe makes a good size meal, but not a huge amount to where food would go to waste.

Excellently Healthy: Nothing to complain about here: chicken breast, vegetables, and natural flavor from garlic, ginger, and red pepper flakes. Keep rice or noodle portions in check and this is a pretty healthy meal.

I am constantly scouring the bookstore for new cookbooks, not necessarily because I need more recipes but because I often draw inspiration for recipes for a variety of sources. Over the past two years, I have become more adapt at creating my own dishes, but still need a little guidance. Often, I will see a recipe and image how I would make that dish. This is one of those instances, from my new cookbook The Vegetarian Bible.

Through the Veganomics project, it is obvious that I am not a vegetarian but I do enjoy vegetarian cuisine. My goal was to eat less meat, not necessarily to give it up completely. This meal, however, makes me want to be a vegetarian because it is wholesome, satisfying, and delicious. The fact that eggplant is usually sold for less than $1 per pound does not hurt either.

Stuffed Eggplant Parmesan
adapted from The Vegetarian Bible

2 cups dried pasta, such as penne, rotini, or another short shape
2 eggplants, about 1 lb each
1 large onion, chopped
2 garlic cloves, minced
1 can (14-16 oz) diced tomatoes, do not drain
2 tsp dried oregano (or 2 tbsp fresh oregano, chopped)
1/4 cup shredded mozzarella cheese
1/3 cup shredded Parmesan cheese
1/3 cup dry breadcrumbs with Italian Seasoning
1 jar marinara sauce, without meat
salt and pepper, to taste
olive oil, as needed

Preheat oven to 400F and cover a baking sheet with foil. Brush foil with olive oil and set aside.

Bring a medium to large stockpot of water to boil. Add 1 tsp salt and pasta, preparing according to package directions until just tender but still firm to the bite, about 8 minutes. Drain and return to pan, tossing with a small amount of olive oil to prevent sticking, cover and keep warm.

Meanwhile, cut the eggplants in half lengthwise and score around the insides with a sharp paring knife, being careful not to pierce the shells. Scoop out the flesh with a spoon. Brush the insides of the shells with olive and and place in a single layer on prepared baking sheet. Chop the flesh and set aside.

Heat 2-3 tbsp of oil in a large skillet. Cook onion over medium-high heat for 5 minutes, until softened and golden brown. Add garlic and cook until fragrant, about 1 minute. Add chopped eggplant and cook, stirring frequently, for 5 minutes. Add additional olive oil if needed. Reduce heat to medium-low and add tomatoes and oregano. Season to taste with salt and pepper. Bring mixture to a boil and simmer for 5 minutes, reducing heat if necessary. Add pasta, tossing gently to combine until mixture has absorbed all the liquid, about 5 minutes.

Sprinkle mozzarella cheese in the shells of the eggplant. Spoon tomato and pasta mixture into the shells, then top with marinara sauce. Combine Parmesan cheese and bread crumbs in a small bowl, then sprinkle evenly over the prepared shells. Bake eggplant for 15-20 minutes, until topping is golden brown.

Serve topped with additional mozzarella cheese, if desired.

Economically Friendly: Most everything in this recipe was a pantry staple: pasta, onion, garlic, canned tomato, bread crumbs, seasonings, even marinara sauce. I will indulge and buy high quality Parmesan cheese, but a little goes a long way. The recipe called for penne pasta or a short, shaped pasta and I had whole wheat rotini on hand, which worked great. As previously mentioned, eggplant is an inexpensive substitute for meat.

Environmentally Responsible: Aside from being inexpensive, discovering eggplant has helped me reduce the amount of meat I consume without feeling like I am making a sacrifice, which makes my carbon footprint smaller. In the current grain and rice crisis, I am not sure where pasta fits into the picture, but the amount in this recipe is rather small (only 2 cups dried as oppose to a box or even half a box).

Excellently Healthy: Whole wheat pasta, plenty of vegetables, part-skim mozzarella, and some healthy fat from extra-virgin olive oil are all part of a healthy diet with moderation and variety. To complete the meal, I served this with my Spinach & Quinoa Salad, made with zucchini instead of cucumbers. Lightly saute zucchini in olive oil with garlic, fresh basil, salt and pepper until warmed through, then toss with spinach, quinoa and golden raisins. Sprinkle with some balsamic vinegar and that is one tasty salad.

For this meal, we had guests visiting. By serving two dishes with meat substitions, eggplant and quinoa, no one felt hungry afterwards. The combination was very filling without being heavy. It also helps that our guests enjoy vegetarian cuisine, and that I have restored James faith in eggplant.

Interesting story about this recipe: during one of my visits to the doctor’s office, I spotted a great recipe for Vegetable Couscous Pilaf in Food & Wine magazine while in the waiting room. I figured I would find it online afterwards, but after trolling Food & Wine’s website as well as countless Google searches, I finally gave up my quest. Fortunately (or not, depending on your view of the situation), I returned to the doctor’s office two weeks later and hunted down the magazine. I was in the middle of hand copying the magazine when the doctor interrupted me and tore out the pages. What a nice guy!

While I did make some minor adjustments, the recipe was excellent. The spice combination of cumin, paprika, and caraway seed gave the dish a subtle, exotic seasoning complimented by hearty carrots, parsnips, and fresh zucchini. This couscous is flavored with spinach and sun-dried tomatoes, which adds to the overall flavor. It is not quite an all-in-one meal, but a simple side of eggplant, mushrooms, or meat would create a balanced dinner.

Above: Sauteed veggies simmer in a stockpot. 

Moroccan Vegetable Couscous
adapted from Food & Wine

1/4 cup olive oil
1 medium parsnip, peeled and finely sliced
1 medium carrot, finely sliced
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, diced
1 garlic clove, minced
salt and pepper
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp caraway seeds
1 1/2 cups couscous
2 cups low-sodium chicken or vegetable stock
1 cup golden raisins

Heat oil in a large stockpot or deep skillet. Over high heat, saute parsnip and carrot until almost tender, about 5 minutes. Add zucchini, onion, and garlic. Season with salt and pepper. Saute an additional 5 minutes, until vegetables begin to brown slightly.

Add cumin, paprika, and caraway. Saute until fragrant, 1-2 minutes. Add couscous and cook, stirring frequently, until toasted, about 2 minutes. Stir in chicken stock, then cover pot and remove from heat. Let stand 5 minutes, or until liquid is absorbed. Fluff couscous with a fork and stir in golden raisins just before serving.

Above: Just after fluffing the couscous.

Economically Friendly: Fresh veggies are always inexpensive, along with onions and garlic. Things like chicken stock, couscous, and golden raisins are pantry staples for me and can often be found on sale. The spices in this recipe are fairly common, caraway seed is not something I normally use but is in the spice rack. At only 1/4 teaspoon, it could be omitted without sacrificing too much flavor. Fennel seed or anise seed would be adequate substitutions.

Environmentally Responsible: Root vegetables are typically considered “all season” even though they peak in autumn, as they keep for longer than most produce. Zucchini can be purchased locally in most areas this time of year as well. A dish like this also makes meat a “side” item rather than the main attraction.

Excellently Healthy:Vegetables, spices, and couscous are great for balancing a diet. Keep the rest of the meal in check and this is a very healthy (and delicious) dish.

Another remake of an old recipe, I’ve been making these noodles since I started this whole cooking thing about two years ago (I didn’t write about it right away, so it’s hard to pinpoint exactly when it all started). This recipe has been modified and adjusted several times, and every time I seem to change something. I’ve swapped dried herbs for fresh, butter for olive oil, Parmesan cheese for feta, added sauteed mushrooms and onions, a splash of lemon juice, and served baked chicken on top. I have also halved and doubled the ingredients. It is a very versatile recipe.

It is also very satisfying. I made this often when James worked frustrating and demanding jobs, like at the ambulance company, because after a long day it really is comfort food: warm, fulfilling, and tasty.

Parmesan Egg Noodles
adapted from Cooking for 2 magazine

3-4 cups dry egg noodles
3/4 tsp salt, divided
2 tbsp unsalted butter 
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp dried thyme  
1/8 tsp black pepper
1/4 cup shredded Parmesan cheese

Bring a medium to large pot of water to boil. Add 1/2 tsp salt and dry egg noodles. Cook according to package directions, about 8-10 minutes, and drain.

Add butter, olive oil, and garlic, stirring to melt butter. Add remaining 1/4 salt, basil, thyme, and black pepper. Toss to coat the noodles. Sprinkle Parmesan cheese on top, fold into noodles. Serve immediately.

Economically Friendly: These are all ingredients I keep on hand, and adjustments can be made when needed.

Environmentally Responsible: I do not know what the impact of egg noodles is on the environment, but this is a good alternative to rice or wheat products.

Excellently Healthy: Served with steamed veggies and baked chicken, this is part of a well-balanced meal. Swap butter for more olive oil for some healthy fat.