Strawberry applesauce

My apologies for my hiatus as of late. Grad school has proven to be a bit more stressful than I had imagined and although I've been cooking a lot to keep myself sane, I've hardly had any time to post any of the awesome recipes that I've been making. I've realize though, in the past 6 weeks of grad school, that cooking is my release; it is one of the only ways that I can destress instantly. Some people like to work out, others enjoy a glass of wine, others watch TV...my ideal way to put the stressful day behind me is to crack open a cookbook, take out the knives and pans, and get lost in the aromas, colors, and familiar actions of concocting gustatory pleasure.

My parents came to visit us here in Iowa City this past weekend. We went to a local apple orchard and picked lots of apples. After I came home today from taking a surprisingly difficult exam (I hope the professor believes in curving), I decided to make some strawberry applesauce as reinforcement that the test is behind me and now I'm home. It is so delicious that I caught myself shoveling hot spoonfuls into my watering mouth right out of the food processor, not even allowing it to cool first.

In a large saucepan, combine:

• 5 apples, peeled, cored, and chopped
• 10 strawberries (fresh or frozen)
• 1/2 cup water
• between 1/4 and 1/2 cup white sugar, depending on how sweet you like your applesauce
• 1 cinnamon stick

Simmer over low heat for about 20-30 minutes until the apples are tender. Once the apples are soft, transfer everything in the pot (except the cinnamon stick) into a food processor. Pulse a few times until everything is uniform. Depending on how chunky/smooth you like your applesauce, process until you've reached a desired consistency.

Vegan almond butter cookes with crystallized ginger

I'm a little late on posting this recipe. I made these cookies a couple weeks ago when I was invited to a vegan dinner (the one where I made the olive and roasted red pepper tapenade) and I decided to make something for dessert as well. In trying to think of an easy, vegan dessert, I was haphazardly typing in combinations of all the sweet vegan things I could think of into the Google search bar, hoping that a worthy recipe would be found. And as usual, the internet came through. This recipe is from www.food.com, a website I had never gotten recipes from before. These cookies are amazing you won't even know they're vegan. I added my own touch to this recipe by sprinkling some chopped crystallized ginger on top of the cookies right before putting them in the oven. It was a really good idea, not to toot my own horn to loudly or anything. And I apologize in advance for the sub par photo...the lighting was really dim in the room, but this recipe is too good not too post just because of a mediocre picture.

1. Preheat the oven to 350. 
2. In a large bowl, combine:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons brown sugar
• 1/2 teaspoon salt

3. In a separate bowl, mix together:

• 1/3 cup almond butter
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 3 tablespoons canola oil

4. Combine the wet mixture into the dry until everything is well incorporated.

5. On a parchment paper lined cookie sheet, drop the batter by the tablespoonful onto the sheet leaving ample room between the cookies because they will spread quite a bit (about 2 inches of space should be good).

6. If you like, chop up some crystallized ginger and sprinkle a little bit on each cookie. Bake for about 10 minutes, or until the bottoms are golden brown. When they're done, cool them on a rack.

Lemony blueberry muffins

I went on a bit of a cooking rampage today to cope with the news that we can't adopt our kitten until next week. She contracted an upper respiratory infection that needs to be cured and then she needs to be spayed. This was really hard to hear because we were expecting to be able to pick her up today. So, as a result, we have a kitten-proofed apartment, chicken hanging out in a yogurt-curry marinade in the fridge, a giant bowl of corn salad, and a dozen glorious lemony blueberry muffins. Although the former two dishes are yummy, the muffins are definitely a recipe worth sharing. This recipe comes from Mollie Katzen's Enchanted Broccoli Forest. Although the height of blueberry season has passed, in the slight chance you froze some fresh blueberries or can come across some great looking blueberries at the store, I really recommend you make these when the moment arises. In the meantime, I doubt these will hold us over until our kitten arrives.

1. Preheat oven to 350. Lightly grease 12 muffin cups.
2. Sift together, then make a well in the center:

• 1.5 cups unbleached white flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

3. In a separate container, beat together:

• 1/2 teaspoon lemon zest
• 1/3 cup sugar
• 4 tablespoons melted butter
• 3/4 cup milk (lowfat ok)
• 1 egg
• 3 tablespoons fresh lemon juice

4. Pour this mixture into the well, and stir gently until blended, gradually adding:

• 1 cup blueberries (fresh or unsweetened frozen, defrosted and drained)

5. Fill the muffin cups just to the rim. Bake 15 to 20 minutes, or until a toothpick inserted all the way into the center comes out clean. Remove the muffins from the pan right away; cool on a rack for 10 minutes before devouring.

Olive & roasted red pepper tapenade

My friend and I were wanting to make some bruschetta for a vegan dinner we were going to. We were in charge of bringing appetizers, and bruschetta seemed like a fitting complement to the vegan lasagna we were going to have for entree. I thought about how we could add a twist on your typical tomato bruschetta, and I thought about making an olive tapenade to spread on the crostini, and then top it with the tomato topping. This tapenade was so delicious, with or without the bruschetta topping...I really recommend this simple recipe, it's a very easy appetizer to make the next time you have friends over.

In a food processor, pulse together:

• 1/2 cup chopped kalmata olives
• 1/2 cup chopped roasted red peppers
• 1 tablespoon capers
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon minced fresh basil
• 1/4 teaspoon dried thyme
• 2 tablespoons olive oil

Simple as that!

Broiled sockeye salmon with citrus glaze

Sockeye salmon is totally different from what you think of as salmon. The texture is meatier, a bit tougher, yet still delicate. The color is a deep reddish pink, like the color of red coral. It is typically more expensive, but trust me, if you can spare the extra few dollars, it is well worth the expense if you're a salmon lover. I remember watching an episode of Alton Brown's "Good Eats" on the Food Network where he made this recipe, so I searched the Food Network website for this recipe and was so glad I found it. This recipe makes the sockeye incredibly tender and flavorful, I urge you to run out to the store before dinner and get a piece of this fish to make tonight. You won't regret it, I promise.

1. To begin, get a nice piece of sockeye salmon, about 1.5 to 2 pounds with the skin on one side. Ask them to take out the bones. When you get home, rinse the fish in cold water and pat it dry. Line a baking pan with aluminum foil and place the dry fish on the foil.

2. To prepare the marinade, in a small bowl combine the following:

• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1.5 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

3. Mix the marinade ingredients until well combined. Then evenly spread the mixture onto the salmon and allow to sit for about 45 minutes at room temperature.
4. When the salmon is just about finished marinating, set the oven to the high broil setting, and position the oven rack in the middle of the oven. (Alton Brown says to position it 3 inches from the broiler, but I believe this is way too close...I imagine that this would burn the fish instantly.)
5. When the oven has been on broil for a few minutes, place the salmon in the oven and broil for 6 to 8 minutes. Depending on the thickness of the fish, you may need more time than that. The salmon is done when the thickest part of the fish reaches 130 degrees (use a meat thermometer for this).

I served this alongside orzo mixed with fresh herbs and lemon zest, and some sauteed snap peas. Paired with a glass of crisp white wine, this is probably the most delicious, satisfying meal you'll have all week.

French potato Salad

Potato salad is a staple for any barbecue, and my family has been having a bunch of barbecues this summer which has been a lot of fun. This recipe for potato salad comes from Ina Garten's "The Barefoot Contessa Cookbook," one of my mom's favorite cookbooks. I really like this potato salad because it doesn't have any mayo in it so it isn't creamy like most potato salads; this recipe makes the potatoes taste fresh, especially with all the fresh herbs in it, and makes you feel good eating it.

1. Bring a large pot of salted water to a boil, then drop in:

• 1 lb. small white boiling potatoes
• 1 lb. small red boiling potatoes

2. Cook the potatoes for 20 to 30 minutes, until they are just cooked through. Drain.
3. As soon as you can handle them, cut the potatoes in half (quarters if the potatoes are larger) and place them in a medium bowl. Toss gently with:

• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock

4. Allow the liquids to soak into the warm potatoes before proceeding.
5. In a small bowl, combine:

• 3 tablespoons champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper

6. Slowly whisk in 10 tablespoons good olive oil to make an emulsion.
7. Add the vinaigrette to the potatoes. Then add:

• 1/4 cup minced scallions (green and white parts)
• 2 tablespoons fresh dill
• 2 tablespoons flat leaf parsley
• 2 tablespoons chiffonade of fresh basil leaves
• 1 and a half teaspoons kosher salt
• 1/2 teaspoon pepper

8. Toss gently. Serve warm or at room temperature

I added some quartered hard boiled eggs to decorate the salad a bit and also allow those people who like eggs to take some, while not imposing on those guests who are partial towards eggs. Ina Garten also has a recipe for Provencal Potato Salad, which takes the above recipe for French Potato Salad and simply adds some additional ingredients, like:

• 1/2 lb. steamed hericots verts
• 6 oz. Italian tuna, drained and flaked
• 1/2 cup capers, drained
• 1 cup halved cherry tomatoes
• 1/2 cup small-diced red onion
• 1/2 cup good black olives, pitted

Doesn't that sound good? I will definitely try to make this Provencal Potato Salad the next time we have a barbecue.

Sour cherry cobbler

Sour cherries are such a wonderful way to enjoy the height of summer. Although it takes a lot of sugar to make them delicious, it is a taste that I can never get tired of. We've been buying sour cherries every week at the farmers market the past few weeks. Last week, we made sour cherry preserve. For anyone out there that wants a jar of the yummiest preserve on earth, simmer together some sour cherries, sugar, and a squeeze of lemon juice and your taste buds will never be able to thank you enough. A good ratio for making this preserve is 1 part cherries to 3/4 part sugar. Simmer over low heat for about 45 minutes, and then spoon into your favorite jar. The week before last, we made a sour cherry pie. But this week, I made a sour cherry cobbler and I have to share the recipe with you because it was sooo good. The only problem is that leftovers don't stay very well. So you should probably plan on sharing and eating the dishful before you go to bed (not actually a problem).

A really helpful tip that I learned from my mom is that to pit the cherries, all you need is a safety pin; no need to go out and buy a cherry pitter. Using a safety pin, all you do is hold onto the end with the clasp, and stick the other end with the tiny circle hinge into the top of the cherry where the stem comes out, and dig out the pit. Easy as that :) However, expect to sit there with your bowl of ready-to-pit cherries for a good hour. But trust me, it is well worth the labor.

I found this recipe online from www.theveggietable.com. It goes as follows:
1. Combine the following in a pot over medium heat:

• 1/2 cup water
• 2 tablespoons lemon juice
• 1 tablespoon corn starch
• 1/2 cup sugar

2. Stir well until the cornstarch and sugar are dissolved, then add:

• 4 cups sour cherries, pitted

3. Mix well until all the cherries are evenly coated, then spoon the cherries into a casserole dish.
4. Preheat the oven to 400 degrees.
5. In a large bowl, combine:

• 1 cup flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar

6. In a separate small bowl, whisk together:

• 3 tablespoons melted butter
• 1/2 cup buttermilk or cream

7. Add the butter/buttermilk mixture into the dry ingredients. Mix minimally, but until you have a uniform, really sticky dough. Dollop large spoonfuls of the dough on top of the sour cherries in the casserole dish.
(Because the dough is so sticky, the easiest way to do this is to get a spoonful and use the other spoon to scrape it out.) You'll end up with a lumpy biscuit that does not quite cover the fruit.
8. Place the dish on a baking dish and bake it in the oven for 20-25 minutes. (The baking dish will catch the bubbling cherry juices that will inevitably trickle down the outside of the dish). Serve it warm or at room temperature, with a scoop of vanilla ice cream or sweetened creme fraiche.

Apricot bread

Sorry for the leave of absence lately. It's not that I haven't been cooking; in fact, I've been on a bit of a cooking rampage lately with a lot of yummy things to post. So to make up for a few silent weeks, I'll make up for it by sharing a bunch of great recipes with you. I'll start out with a  truly delicious apricot bread that I made yesterday morning. I bought myself a loaf pan for my new apartment in Iowa City, and this recipe came on the Cephalon label attached to the pan. It is a really great recipe and I will definitely be making this bread often.  This bread is a marriage of orange and apricot, and it could not be any better. I didn't have a full cup of dried apricots on hand, so I mixed in some golden raisins and it was still delicious.

1. Preheat the oven to 350 degrees. Butter a loaf pan.

2. In a small saucepan, place:

• 1 cup dried apricots (or if you're like me and don't have enough apricots, substitute some golden raisins or another dried fruit of your choice that you think would go well with these flavors)
• 1 cup cold fresh water

3. Bring to a boil, then reduce the heat and simmer, covered, for about 10 minutes, or until the apricots are tender.
4. Drain, while reserving 1/4 cup of the apricot water. When the apricots are cool enough to handle, chop them coarsely. Set aside.
5. In a medium bowl, sift together:

• 2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking boweder
• 2/3 cup sugar

6. In a separate bowl, whisk together:

• 1/3 cup orange juice
• 1 egg
• 1/4 cup melted butter
• reserved 1/4 cup apricot water
• 2 teaspoons apricot or orange liqueur (optional, but I'd really recommend adding it)
• 1 teaspoon orange zest

7. Gradually add the liquid mixture to the dry ingredients. Then add the chopped apricots to the batter. Once the batter is well mixed, spoon it into the prepared pan and bake for 50-60 minutes. Once it's finished and you've taken it out of the oven, let it cool in the pan for about 5 minutes, then turn it out onto a serving plate.

Broiled barbecue salmon

There's something about the smell and taste of barbecue in the summer. This recipe is so easy and the salmon is delicious when paired with this barbecue sauce. The lemon juice thins the sauce out and goes so well with the salmon, while the brown sugar caramelizes the fish. This recipe comes from a wonderful cookbook called, "Food to Live By" by Myra Goodman. I would highly recommend this cookbook for anyone who loves fresh, healthy, seasonal recipes; every recipe in this book makes your mouth water just by reading the title.

1. Preheat the broiler setting on your oven to high.
2. In a bowl, whisk the following to blend:

• 1 cup of barbecue sauce, mild or spicy
• 1/2 cup brown sugar
• 1/2 cup fresh lemon juice

3. Pour half of the barbecue sauce mixture into a shallow baking pan just large enough to hold 4 salmon fillets.
4. Arrange the 4 salmon fillets (6-8 oz. each) in the pan and cover with the rest of the barbecue sauce mixture.
5. Broil the salmon fillets about 4 minutes, then using a spatula, carefully turn them over.
6. Continue broiling the fillets until the sauce glazes the salmon and the interior of the fish is nearly opaque but still moist, about 5-10 minutes, depending on the thickness of the fish.
7. Using a spatula, transfer the fillets onto the serving plates and spoon some of the sauce from the pan over the fish. Garnish with lemon slices, if you like.

Serves 4.

Peanut tofu

I've been in a longstanding battle with tofu. I have shied away from it because of its bland taste, mushy texture (the "extra-firm" label is hardly accurate), and my inexperience in cooking it in such a way that it became palatable. For most of my vegetarian years, I stuck with marinating it in a soy sauce-based marinade (often whisked with garlic and garlic), but nothing hardly noteworthy. But I always ate tofu anyways because I needed my dose of protein. All I can say is, I wish I had found this recipe earlier because if I had, I would have been eating - and adoring - tofu every day. The preparation of this tofu adds an incredible amount of texture to the tofu and the sauce is so flavorful, you'll hardly realize you're eating tofu.

1. Drain 1 carton of extra-firm tofu. The easiest way to get as much moisture out of the tofu as you can is to put the block of tofu on a plate, then place another plate on top of the tofu, and place something relatively heavy on top of the top plate for at least 15 minutes; this will extract a lot of water and your tofu will be firmer and absorb the sauce's flavor better.
2. Once the tofu has drained, slice the block in half so you have two sheets of tofu that are half the width of the original block, then slice each square into 2 triangles so you end up with 4 big triangles of equal size.
3. Heat 2 tablespoons of sesame or peanut oil in a frying pan over medium-high heat. Once the oil is hot, bring the tofu triangles to the pan. Fry one side until that side becomes golden brown, then flip each triangle and fry until the other side becomes crispy too.
4. Meanwhile, prepare the sauce. In a bowl or food processor, whisk/blend together:

• 1/4 cup soy sauce
• 1/4 cup nut butter (I used peanut butter, but you can use sesame paste or cashew butter instead)
• 2 tablespoons rice wine vinegar
• 2 tablespoons white, raw, or light brown sugar
• 1/2 teaspoon red chili flakes or chili oil
• 2 scallions, finely chopped
• 1/3 cup water or stock
• a pinch of salt, if desired

5. When the tofu has finished frying, add the sauce to the pan and cook for a few minutes until the sauce is bubbling and has reduced a bit.
6. Serve topped with finely chopped scallions and some toasted sesame seeds.