Holiday Shortbread Cookies

It's a cookie-filled time of the year. These shortbread bites are full of all the pepperminty, chocolatey, sweet and salty goodness I crave from a Christmas cookie.

The Nutrition Rundown: These buttery treats made with whole wheat flour and antioxidant-rich dark chocolate are best enjoyed in petite portions to prevent overindulgence. Cut small and individually wrap a couple for each of your friends.

Holiday Shortbread

Ingredients

2 sticks butter

¼ cup granulated sugar

½ cup confectioners’ sugar

2 cups flour

1 tsp salt

 9-12 oz bittersweet chocolate

4 candy canes, broken up

1. Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. 
2. Press into a buttered 8-inch square pan. Chill 30 minutes. Bake 35-40 minutes at 300 degrees. Leave in pan to cool.
3. Once shortbread is baked and cooled, melt chocolate over double boiler on stove. Spread on shortbread and sprinkle crumbled candy canes on top. 
4. Allow to cool 1 hour before serving. Cut into small squares or pieces.

Zucchini Latke Recipe

For full Hanukkah enjoyment, last Sunday I cooked up these potato, zucchini latkes to enjoy alongside a friend's homemade applesauce and great company. The basics of the recipe are below, easy to alter based on how many people you're serving. It's much faster with a food processor, though the shredding can also be done with a box grater.

The Nutrition Rundown: Zucchini and onion cut down on the calories and carbs a bit. But don't be fooled, these fritters are fried up in lots of oil, so watch your portion. Try serving as an appetizer or side dish.

Zucchini, Onion and Potato Latkes

Ingredients

2 parts potatoes (like Russet or Yukon Gold), peeled and shredded 

1 part white onion, shredded

1 part zucchini, shredded

1-3 eggs (depending on amount of vegetables used- about 1 egg for every 4 potatoes)

Flour (~1/4 cup per egg used)

Salt and pepper

Canola oil

Applesauce and sour cream for serving (optional)

Directions

1. Place shredded vegetables in strainer and pat dry with clean towel, tossing and repeating until as much moisture is removed as possible. 

2. In large bowl, mix vegetables and egg(s). Add flour until mixture is "scoopable" consistency. Mix in salt and pepper. 

3.Lay out paper towels or paper grocery bags on counter.  Heat large skillet over medium heat. 

4. Add oil to cover ~1/4" of pan and heat about 1 minute (do not let oil smoke). Using ice cream scoop, place dollops of potato mixture into frying pan and flatten them. Allow to fry about 4 minutes before turning with metal spatula. Once both sides are golden brown, remove from pan and let cool on paper (this soaks up excess oil). 

5. Repeat step 4 until all latkes are golden and delicious. Serve with sour cream and/or applesauce. 

Challah Recipe

This past weekend, I made challah in honor of Hanukkah celebrations. I found a terrific traditional recipe from a Fleischmann's cookbook and doctored it up a little to be more in line with my modern day kitchen. Though yeast breads take time (and patience!) to prepare, they're not difficult and highly impressive to family and guests. I enjoyed this one toasted with jam and coffee, as dinner bread, and pretty much all meals until it was devoured. Can't wait to make it again!

The cookbook that inspired the loaf!

The Nutrition Rundown: ~Half whole grain for more fiber. A perfect, hearty treat of a side for the holidays- enjoy it as your meal starch!

Braided Challah

Ingredients
3 cups bread flour, divided
2 Tbs sugar

1 1/2 teaspoons salt
1 package Active Dry Yeast (I used Fleischmann's, obviously)

2 cups whole wheat flour
1/3 cup butter, softened
1 cup very warm tap water (120-130 degrees F)
4 eggs, room temperature
1 tsp cold water

Directions

1. In bowl of electric mixer, sift together 1 1/4 cups bread flour, sugar, salt and undissolved active dry yeast. Add butter. 
2. Put mixer with bread hook on medium speed. Gradually add warm water and beat for 2 minutes, scraping bowl occasionally. Add 3 eggs + 1 egg white (reserve yolk for later in recipe). Continue beating with bread hook, and slowly add remaining bread and whole wheat flour until a soft dough forms. Allow mixer to run about 4-5 more minutes. 
3. Turn out dough lightly floured surface. Knead about 1-2 minutes, until smooth and elastic. Place dough in grease bowl, turning to grease all sides. Cover with clean towel and let sit in warm, draft-free place until doubled in bulk (about 1 hour). 
4. Punch dough down and turn onto lightly floured surface. Divide into 6 even pieces. Roll each piece into long rope, about 15" thick. 
5. Place the 6 strands in a row. Pinch tops together (may require a touch of water to seal). Begin braiding:

• Move outside right strand over 2 strands
• Move 2nd strand from left to far right
• Move outside left strand over 2 strands
• Move 2nd strand from right to far left
• Repeat with outside right strand until all strands are braided.
• Pinch ends together, using a bit more water if needed to seal them.

6. Beat egg yolk wit 1 tsp cold water. Brush over loaf. Let rise in warm, draft-free place about 1 hour longer.

7. Bake at 400 degrees for 20-25 minutes on baking sheet. Remove from baking sheet and cool on wire rack. 

Fresh Pick of the Week: Brussels Sprouts

Brussels sprouts are available year-round, though at their peak season September-February. Like itty-bitty cabbages (and from the same family), this vegetable is packed full of fiber to make you feel full and keep your digestive tract healthy as well as vitamin C, especially important to help with immunity in cold and flu season. More importantly, Brussels sprouts are delicious! They may have gotten a bad rap during years of icky overcooking, which releases their sulfur-taste (and makes your house stink). Cooked properly, they taste slightly sweet and make a perfect, low-calorie, nutrient-dense side dish. Try them sliced in half, tossed with olive oil, salt and pepper and roasted at 425 degrees, or give the recipe below a try.

Steamed Brussels Sprouts with Dijon Sauce

Ingredients

Brussels sprouts- as many as you can eat :)
~2 Tbs Olive oil
~1/4 cup Dijon mustard
Salt and pepper to taste

Directions
1. Wash Brussels and slice off stem ends. Steam in pot of boiling water- leave lid off for first 2 minutes of cooking to release the enzymes that will otherwise cause them to become an UGLY green color.
2. Remove Brussels from pot and add oil, mustard, salt and pepper. Whisk to combine. Add back in Brussels sprouts and toss together.
Enjoy this dish warm!

Waterloo & City

A friend from out-of-town and I enjoyed a great dinner at this gastropub in Culver City last Friday night. Even though it was raining, we kept cozy on their covered patio, under the heaters in what was quite the November-in-LA experience for two Midwest natives. We barely scratched the surface of their varied food and drink menu (awesome looking cocktails and affordable, good wine...yes please!). I enjoyed every bite of the smaller plates we shared, and I'm looking forward to going back for the entrees! 

Salmon Tartar Special

Broccolini, Garlic, Chili...a pleasant spice! 

Wild Mushroom Pizza, Smoked Mozzarella, Truffle Oil
(that's right...TRUFFLE OIL)

Crazy for Nuts

These delicious, sugar and spiced nuts get their clever name from a clever friend. I made them this weekend for a pre-Thanksgiving dinner party. They're a perfect bar snack or dessert treat. I'd recommend creating individual portion-controlled packages if you're planning on keeping these around the house...Crazy for Nuts are quite addictive!

Crazy for Nuts
Makes ~20 quarter cup servings

Ingredients

1 egg white
Splash of water

1 1/2 lbs raw pecans, almonds, walnuts (or any of your favorites, just make sure they're unsalted)
1/3 cup brown sugar
2/3 cup white sugar
2 tsp sea salt
2 tsp cinnamon
1/2 tsp cayenne pepper

Directions
Whisk together egg white and water in large bowl. Mix in nuts. In separate bowl, whisk together sugars and spices until no lumps remain. Sprinkle sugar mixture into nuts and toss to coat. Place nuts on foil-covered baking sheet. Bake in 300 degree oven for about 30 minutes, stirring about every 10 minutes. Enjoy the aroma!

Fresh Pick of the Week: Fresh Cranberries

While we see sweetened, dried cranberries in stores year-round, fresh cranberries seem to only appear around the holidays. Harvested in the fall in northern US states, such as Massachusetts and Washington, cranberries are in season now, and make the perfect addition to holiday meals. With Thanksgiving coming up, try my Homemade Cranberry Sauce, which can be made in about 15 minutes and stored up to a week in the refrigerator. Jar it for a great host gift to whatever feast you're lucky enough to attend!



Homemade Cranberry Sauce
Makes ~3 cups

Ingredients
12 oz fresh cranberries
1 cup water
Juice + zest of one orange
1/4-1/2 cup sugar (to taste)

Directions
In large saucepan or skillet over medium heat, add cranberries, water, and orange juice. Cook, stirring often, until cranberries begin to pop (~5 minutes). Add sugar and orange zest (I recommend adding just 1/4 cup first and tasting as it cooks to see if you prefer more). Continue cooking and stirring ~10 minutes longer, until cranberries all popped and liquid has evaporated, leaving a jelly-like consistency with cranberry pieces.

Portabella Brown Rice Risotto

Looking for a healthy, hearty meal? This risotto is perfect coming up on cold winter nights. I recommend pairing it with whatever wine you're using to cook and a veggie side (like Kale and Sweet Potato Salad!)

The Nutrition Rundown: Whole grain brown rice gives this starchy entree a boost of filling fiber and mushrooms provide a rare food source of bone-building vitamin D (usually from the sun and supplements).

Portabella Brown Rice Risotto

Serves 4 main courses (6-8 side dishes)

Ingredients

Based on 4 servings,
without Parmesan

2 Tbs olive oil

1 pound fresh portabella mushrooms, cleaned and roughly chopped

½ large yellow onion, diced

2 garlic cloves, minced

1 cup brown rice

Salt and pepper

1/2 cup dry white wine

2 Tbs Dry Vermouth

1 quart vegetable broth (low sodium if available)

¼ cup fresh parsley, chopped

¼ cup freshly grated Parmesan cheese (optional)

Directions

1. Heat oil in large heavy saucepot over medium heat. Add mushrooms and cook, tossing frequently, until edging browning, about 3 minutes. Add onions and garlic and continue to cook, tossing frequently, until onions are soft and translucent, about 5 minutes. Add rice cook 2-3 minutes, until slightly fragrant. Stir in salt and pepper.
2.  Pour white wine and vermouth into pot of rice. Stir, scraping bottom of pot. When wine is mostly absorbed, begin adding vegetable broth, ~3/4 cup at a time. Stir continuously. When half broth is absorbed, add another ¾ cup. Continue until all broth has been added and risotto is creamy texture with rice cooked well all the way through--this takes about an hour. 
3. Serve hot, sprinkled with parsley and parmesan (if using). 

Kale Sweet Potato Salad

A colorful, autumnal vegetable dish! This Kale Sweet Potato Salad is a perfect side, or make it into a light entree with some added goat cheese and chopped nuts.

The Nutrition Rundown: Kale packed with vitamin K and calcium is paired with vitamin A-rich orange sweet potatoes for a bone-building, immunity boost...just when you need it most to stay strong and fight germs this winter!

Kale Sweet Potato Salad

Serves 4

Ingredients

1 large sweet potato, peeled and cubed

2 Tbs olive oil, divided

2 bunches kale, stems removed, chopped into thin strips

¼ medium red onion, small diced

2 tsp crushed red pepper flakes

3 Tbs red wine vinegar

2 tsp honey

Salt and pepper

 

Directions

1.  Heat 1 Tbs olive oil in large skillet over medium heat. Add potato and cook until sides brown and tender, about 8 minutes. Remove from heat. Add kale and toss together to slightly wilt leaves.
2. In large bowl, whisk onion, red pepper, vinegar, honey, salt and pepper together. Drizzle in remaining 1 Tbs olive oil while continuing to whisk.
3.  Add warm kale and potatoes to dressing and toss together. Refrigerate 15-20 minutes and serve chilled or at room temperature. 

Fresh Pick of the Week: Persimmons

Persimmons are a seasonally fall and winter fruit, in-season October through February, but they have the delightfully sweet taste of many tropical and summer produce. The fuyu variety that I found at the Melrose Place Farmer's Market are great sliced up and eaten as is (they're so sweet, they taste like dessert!). They'd also make great additions to a seasonal fall smoothie or fresh salsa. They are rich in vitamin A like so many seasonal fall produce, and they get their sweetness from their high sugar content (those I grabbed are a perfect single fruit serving portion). When picking persimmons up in weeks to come, select based on the same characteristics you'd look for in a tomato (like a little give when squeezed).