Spicy vegetable curry

What better meal for a frigid, blustery day than a steaming, hearty bowl of veggies, potatoes and spices? Standing over the stove and adding a little more pepper, I forgot about how cold I'd been walking home. I've posted a curry recipe before, but this one has a bit more to it. Try serving over rice or quinoa, with a slightly sweet white wine.

Spicy vegetable curry

olive oil (about 1/4 cup)
water (about 2 cups)
2 medium to large sweet potatoes, chopped
2 yellow/sweet onions, chopped
1 medium eggplant, chopped
3/4 bag frozen petite peas
5-6 cloves garlic, diced
1 bag frozen cut leaf spinach
3 large roasted red peppers (I used 1 large jar), chopped
1 can great northern white beans (or garbanzo beans)
lemon juice (about 1 T)
6 oz (one container) plain lowfat yogurt
1 small can tomato sauce
bay leaves
salt
black pepper
cumin
paprika
Indian curry
cayenne pepper
turmeric
coriander

Heat half the oil and water in a very large pot and add the potatoes. Let them soften a few minutes, then add onions and eggplant. Continue adding ingredients (garlic, spices, peas, peppers, beans, spinach, lemon juice), letting them simmer and stirring occasionally. Add more oil and water as needed. Taste to see how much spice you want -- I was generous with the curry and black pepper. I didn't add bay leaves originally, but I thought they'd be good for the next time I make this. When the vegetables are mostly cooked, stir in tomato sauce and yogurt and let simmer until heated through. Let cool a few minutes before serving.

(Recipe by H. Farrell)

The cookies (coconut, chocolate and more)

This year, I made four different kinds of cookies for December's various holiday gatherings -- the raspberry-almond white chocolate-chip bars (that's a mouthful) as well as two favorite chocolate cookie recipes from last year. I made a few changes to both. Instead of chocolate raspberry cookies, I made chocolate strawberry cookies (I had strawberry jam instead of raspberry). For the chocolate snow tracks cookies, I did away with the try-to-get-all-the-chips-in-the-center nonsense and just mixed all the chips into the dough (about 1/2 bag of chocolate and 1/2 bag of white chocolate). They were also sweet enough that they didn't need the icing. Finally, I tried coconut macaroons, and they turned out to be very quick to make. Enjoy all your cookie making and eating the rest of this year, and have a merry Christmas!

Coconut pecan macaroons

2 1/2 cups unsweetened shredded coconut

about 5 oz sweetened condensed milk

1 tsp vanilla

1 T molasses

1/2 cup pecan pieces

dried apricot pieces

Mix coconut with milk, vanilla and molasses. Fold in pecans. Use a spoon to shape into small balls, and top with a piece of dried apricot. Bake at 350 degrees for about 8 minutes. Let cool a few minutes before removing from cookie sheet.

(Recipe by H. Farrell)

Stuffed butternut squash

This warm, filling dish is excellent on a chilly, rainy day. And it doesn't take long to prepare. Take that, winter.

Stuffed butternut squash

1 butternut squash
1 egg
spinach (I used about 1 cup of frozen chopped)*
whole wheat bread crumbs (about 1/2 cup)*
1/2 sweet onion, chopped
toasted walnuts (about 2 T)*
golden raisins (about 2 T)*
To taste:
parsley
salt
pepper
thyme

*Measurements are estimates and depend on how much of each ingredient you want to include.

Cut off the ends of the squash and cut it in half lengthwise. Scoop out the seeds (save them! You can toss them with spices and olive oil and roast them for the last 10 minutes in the oven with the squash.) Brush the squash halves with olive oil and place face up in shallow water in a glass dish. Roast at 425 degrees for about 15 minutes. While that is in the oven, mix together other ingredients. Remove squash from the oven and spoon stuffing into the center of the squash halves. Roast for another 45 minutes or until the squash is soft (test with a fork). Let cool 10 minutes before serving.

(Recipe by H. Farrell)

Banana apple cranberry bread

In October, I posted a recipe for cranberry apple bread. Now, I add banana for a more moist, not quite as cake-like bread. I baked this at 325 degrees and it took nearly an hour and a half for it to finish -- next time I'll bake it at 350 and hope that 50 mins to an hour is enough. The recipe below makes two large loaves of this great breakfast bread.

Banana apple cranberry bread

1 egg, 2 egg whites
1/2 cup sugar
3/4 cup brown sugar
1/2 cup honey
3 T ground flaxseed
2 T canola oil
8 oz (about 1 cup) unsweetened applesauce
3/4 cup water
2 tsp baking powder
2 tsp baking soda
2 cups wheat flour 
1 cup white flour
1 cup barley flour (can sub. wheat flour)
1 T cinnamon
1 tsp nutmeg
1 tsp salt
6 very ripe, medium-sized bananas
2 cups chopped apples
1 cup cranberries (fresh or frozen)

Beat eggs and add sugars, honey, flax, oil, applesauce and water (I would recommend using 1/2 cup water at first and more if needed after adding the flour). Mix in baking powder and soda, flours and spices. Fold in banana, apple and cranberries. Pour into two large loaf pans and bake at 350 degrees (see note above) until toothpick comes out clean (check after about 50 mins).

Let the cookie posts begin

By all means, start your mixers: it's time to make Christmas cookies. The past few years I've spread out my cookie-making, starting well before Christmas and freezing cookies as I make them. This takes off a lot of stress come mid-December, when you've agreed to bring something to numerous holiday gatherings and have no time to make anything. You can also make plates with a variety of cookies, instead of just one or two kinds. To start, here's a recipe for a bar cookie that I made up in order to use leftover Solo filling. It's probably one of the least healthy things I've ever made. But hey, it's a cookie. A very easy, very sweet cookie:

Raspberry-almond white chocolate-chip bars

1 sugar cookie mix
1 package (about 1 cup) graham crackers, crushed
1 egg
1/2 cup (1 stick) butter, softened
1/3 cup Solo raspberry pastry filling
1/3 cup Solo almond pastry filling
about 1/2 bag white chocolate chips
crushed pretzel sticks

Combine cookie mix with butter, egg and crushed graham crackers. Spread into bottom of 9X13 glass dish and bake for about 12 minutes at 375 degrees. Remove from oven and spread both pastry filling flavors (or double of one flavor) over the cookie. Bake for another 5 minutes. Remove from oven again and cover with chocolate chips and crushed pretzels (use a fork to press down the pretzels a bit to make them stick to the cookie). Bake for a final 15 minutes. Let cool before cutting into bars.


(Recipe by H. Farrell)

Pumpkin pomegranate chocolate-chip pancakes

Yes, please.
I have Whole Foods and its sale on pomegranates to thank for this recipe. This was the first time I'd bought a pomegranate, and the underwater technique for removing the seeds worked beautifully. I've made pumpkin pancakes before, but these are moist and flavorful enough that they don't require syrup or butter. And, any extra pumpkin and pomegranate can be mixed into oatmeal for another delicious breakfast. One last note: these pancakes are pretty soft -- make them on the small side or they'll be hard to flip.

Pumpkin pomegranate chocolate-chip pancakes

1/2 cup whole wheat flour
1/2 cup barley flour*
2 T ground flaxseed
1 egg
1 T canola oil
1/2 cup milk or soymilk
1/2 tsp salt
1 T baking powder
2 T honey (or 1 T agave nectar)
1/2 tsp lemon juice
1/2 tsp vanilla
cinnamon
ginger
nutmeg
clove
allspice
1/2 can (about 3/4 cup) pumpkin
about 3/4 cup pomegranate seeds
1/2 cup semi-sweet chocolate chips
about 1 cup water (depending on how thin/thick you want your pancakes)

*If you can't find barley flour, you can use wheat flour -- barley just adds a different flavor, and also has more fiber than wheat flour.

Beat egg and add oil, milk, flax, lemon juice, vanilla, honey, salt and baking powder. Mix in the flours. Add spices (as much as you like) to the pumpkin and fold into the batter. Add water until it's thin enough to spoon easily onto the skillet. Fold pomegranate seeds and chocolate chips into the batter, and cook over low heat on a non-stick (or well-oiled) skillet. Enjoy!

(Recipe and photo by H. Farrell)

Delicious Brussels sprouts (not an oxymoron)

Once again I tried making a Brussels sprout recipe and once again I loved the result. This time, on the advice of a couple coworkers, I roasted them, adding just a few other flavors. The dish wasn't very colorful, but it tasted wonderful. Really. Give them a try.

Brussels sprouts with potato and onion

Brussels sprouts
Red potatoes
Sweet onion
salt
pepper
garlic, chopped
olive oil
brown sugar

I didn't list amounts here because it really depends on how many people you're feeding and the size of your baking dish. I bought one large stalk of Brussels sprouts and it was plenty for four full meals. 
Rinse the sprouts and remove the outer layer of leaves, chop in half and toss with olive oil, garlic, salt and pepper. Add chopped red potatoes (cut these fairly small and microwave them for a minute or more so they bake faster). Add chopped onion and just a bit of brown sugar (a tablespoon or two). 
Toss everything together with olive oil, and spread in an oiled baking dish. Bake at 400 degrees for about 50 minutes, or until the sprouts and potatoes are soft (test with a fork), tossing the contents of the dish every 10-15 minutes to make sure everything bakes evenly. Enjoy!

(Recipe by H. Farrell)

The bridges and trains of Harpers Ferry

A visit to Harpers Ferry wouldn't be complete without walking alongside the old railroad bridges that connect Maryland to West Virginia, over the Potomac River. A footbridge from Lower Town Harpers Ferry runs parallel to the railroad bridge, toward the C&O Canal. The Maryland Heights trails climb up from the canal and lead to an overlook of the town and the rivers below. The National Parks website has some great information about the hikes around Harpers Ferry, as well as history of the bridges and the town.

(Photos by H. Farrell)

A weekend of baking: Pumpkin brownies, pumpkin hummus and cranberry-apple bread

The season for fall and holiday gatherings has begun, which means making lots of food to bring to those events. This weekend I wrote one new recipe and tried two others. I recommend both the pumpkin brownies and pumpkin hummus, especially if you like all things pumpkin. My cranberry-apple bread also tasted pretty good, though I added some more oil to the recipe below because it was slightly dry. Also, I would fill the loaf pans only halfway, because this bread grows quite a bit as it's baking. Enjoy the fall recipes!

Pumpkin brownies: These are more pumpkin than chocolate, but they aren't super sweet and are a great alternative to the usual sugar-heavy Halloween desserts. I changed the recipe a little: I increased the cocoa to 1 T and the cinnamon to 3/4 tsp. I also used 2 T ground flaxseed in place of one of the egg whites. Last, I added 1/4 tsp vanilla and 1/4 tsp ground cloves. I left them in the oven for about 25 minutes because they looked too soft before then.

Pumpkin hummus: This is a mild hummus and the pumpkin flavor is subtle. Perfect with honey-wheat pita. I used canned pumpkin (1 cup) and garbanzo beans (1 can), and water instead of pumpkin juice. I also mixed in a little more olive oil right before serving.

Cranberry apple bread

1 cup apples, chopped
3/4 cup whole cranberries
3 T canola oil
4 oz unsweetened applesauce
2 T ground flaxseed 
2 eggs
1/3 cup agave nectar
1/3 cup sugar
1 T molasses
1/4 cup milk or soymilk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup white flour
1 cup wheat flour
1/2 cup chopped walnuts (optional)

Beat eggs and mix in agave, sugar, molasses, applesauce, milk, flaxseed and oil. Mix in spices, baking soda, baking powder and flour. Fold in apples, cranberries and walnuts, and pour into large loaf pan. Bake at 350 degrees for about 50 minutes or until toothpick comes out clean.

(Recipe by H. Farrell)

Curry sweet potato wedges

This is one of those really easy, really tasty dinner sides. I tried two different combinations of spices and both of them were good, but the curry was my favorite. Experiment with other flavors to match the rest of your menu.

Curry sweet potato wedges

Sweet potatoes, cut into wedges (the thinner they are, the less time they take in the oven)
Olive oil
Indian curry
Paprika
Turmeric powder
Black pepper
Salt

Toss potatoes in enough olive oil to coat the sides. Toss again with a generous amount of curry, pepper and salt, and some paprika and turmeric. Spread in a glass dish and roast at 425 degrees for about 45 minutes or until soft (test with a fork). 

For a different flavor, toss potatoes with oil, lemon juice and za'atar.

(Recipe by H. Farrell)

Shenandoah at dawn: worth the early wake-up call

One good thing about the later sunrise is that I could get up at only 5 a.m. and be on Skyline Drive to see the morning mist and low sun transforming Shenandoah's already-beautiful overlooks. Another plus for early starts: I could finish a five-hour hike and still have time to enjoy the area's orchards and vineyards.

This visit to the park I made on my own, and the Overall Run hike got points for solitude, especially so early in the day. I met a few small groups of hikers -- mostly at the two waterfall overlooks -- but on much of the trail I was wondering just how many bears live in Shenandoah's backcountry. I admit I started singing out loud on more than one occasion. The hike itself is not easy. It's pretty much a steep down for about three miles (which you then have to walk up on the return), but the view of Overlook Run Falls is amazing. On a purely practical note: the park stations aren't open that early -- bring toilet paper and plastic bags to carry it out.

The drive home brings you past numerous farms and vineyards, many right off the highway. I stopped at Stribling Orchard in Markham, Va. If you're looking for apples, this is the place (they have tons of trees). If you're looking for a peaceful stroll through an orchard, this isn't it (the place was packed -- apparently it's popular). Down the road a few miles from Stribling is Aspen Dale Winery. This is the first tasting I've done that paired each wine with a complementary food. Their wine is good anyway (they have awards to prove it), but the pairings make it all the better. Altogether, the day made for a great start to autumn.

(Photos by H. Farrell)

Flatbread with za'atar and cheese

More than a year after visiting Lebanon, I still say Lebanese cuisine is one of my favorites. If I had my way, I'd eat hummus, labneh and baba ghanoush every day. And then I'd take up marathon running. There are some very good Middle Eastern restaurants and delis in the D.C. region, but I wish there were a Zaatar W Zeit nearby (the menu makes me hungry even though I just ate -- ah, the Jebneh is so good...). Well, here's my attempt at a wrap with the tangy, herby spice blend za'atar. It's not Zaatar W Zeit, but it makes my taste buds happy nonetheless. Below, I also suggest a salad that pairs well with the wrap.

Flatbread with za'atar and cheese

Za'atar:
3 1/2 T dried thyme
2 T toasted sesame seeds (see below for tips)
3 T ground sumac (find at Whole Foods or a Middle Eastern market)
1 T dried marjoram
1 tsp salt

Lebanese flatbread (pita bread also works)
Olive oil
A strong white cheese that melts well (I used sharp white cheddar)

Serve with salad:
Arugula/spring mix 
Balsamic vinegar (or Balsamic dressing)
Lemon juice
Golden raisins

To toast the sesame seeds, spread them out in a dry skillet over medium-low heat, shaking the skillet often to keep them from sticking to the bottom. Remove from heat when the seeds have turned a light brown and transfer them to a plate to cool. This happens fairly quickly, don't leave them on the stove unattended! 

Mix together sesame seeds and spices.

Place bread, open-faced, on cookie sheets and brush with olive oil. Sprinkle za'atar over the entire bread and sliced cheese on half (you will fold the bread into sandwiches after baking). Place in 325-degree oven for about 10 minutes or until the cheese has melted. (If you have a pita sandwich maker, it'd probably work well).

Serve wraps warm with side salad.

The seafront promenade in Beirut, near the university and a street full of eateries.

The American University of Beirut, off Bliss Street in Hamra,
where there is a very popular Zaatar W Zeit location.

(By H. Farrell)

Spinach enchiladas: kinda messy, really good

This recipe is another last-minute inspiration, created out of the need to make something from the salsa, tortillas and onion in my fridge. And, hey, even though most of the tortillas cracked either while I was rolling them or in the oven, they turned out quite tasty. On another note, I noticed that if you don't like spinach, you probably haven't tried my last few recipes. But you should give spinach a chance, because it is both delicious and nutritious. Enjoy!

Spinach enchiladas

1 sweet onion, chopped
1 jalapeño pepper, diced
ground black pepper
crushed red pepper flakes
salt
cumin
paprika
dried cilantro
canola oil
cheese (I used a sharp white cheddar because that's what I had)
salsa (I used medium)
soft corn tortillas
frozen chopped spinach (thawed and drained)
Lizano salsa*

*this is optional, but it's great in many dishes, including rice and beans. Look for it at your local mercado Latino.

Sauté onions and jalapeño in canola oil until soft, with pepper, salt, cilantro and generous amounts of cumin and paprika. Brush oil on tortillas and fill with thin strip of cheese, salsas, spinach and seasoned onions (don't overfill or it will fall out the ends!). Roll the tortilla and secure with wooden toothpick. Line tortillas in a greased dish and bake at 325 degrees for about 20 minutes. Serve with a spoonful of salsa on top.

(Recipe and photo by H. Farrell)

Exploring Virginia's hot springs

This is the second time this year that I've gone on an overnight road trip with no itinerary, and for the second time it was more than successful. My friends and I decided on a bed and breakfast in Warm Springs, Va., after I spent a couple hours going through scores of options on various Virginia tourism sites. We made a good choice. The Inn at Gristmill Square is located in one of Bath County's charming, tiny villages in the western part of the state. With the hot springs, George Washington National Forest and Douthat State Park nearby, and all the vineyards on the way through the Blue Ridge Mountain region, we had plenty of options for enjoying the beautiful weather. I highly recommend the area for a relaxing long weekend.

The Dan Ingalls Overlook in Bath County.

The small town of Warm Springs, Va. 

The waterwheel at the Inn at Gristmill Square.

One of the charming houses that makes up the Inn at Gristmill Square in Warm Springs, Va.

The Homestead in Hot Springs, Va., is worth a visit, even if you aren't staying in the grand resort. Here, the Crystal Ballroom -- one of the many beautifully furnished rooms.

Falling Spring Falls

Hiking in Douthat State Park

(Photos by H. Farrell)

Spinach and egg sandwiches

This started when I decided I wanted an omelette for dinner. Then I thought, what would happen if I replaced the little bit of milk in the egg batter with yogurt? The answer: if you use a whole container of yogurt, you won't get an omelette. But you will get a delicious filling for a savory breakfast or brunch sandwich. I ate this as an open-face sandwich with wheat toast, but I think it'd also be really good in a croissant. This recipe makes 4-5 sandwiches.

Spinach and egg sandwiches

4 eggs, beaten
1 container (6 oz) plain, low fat yogurt
1/2 T olive oil
salt
pepper
herbes de provence
generous handful of cherry tomatoes, diced
about 1 cup frozen chopped spinach, thawed

Mix eggs, yogurt, oil and spices in a bowl. Add to a heated, greased skillet. Stir eggs occasionally to prevent sticking to bottom of pan. When the eggs are mostly cooked, drain out of the pan any extra water and put eggs back on stove. Squeeze out extra water from spinach and add, with the tomatoes, to the eggs. Continue to stir until mixture is heated through. Serve immediately or chill for cold sandwiches.

(Recipe: H. Farrell)

Banana trail cookies

Summer, especially this summer, does little to encourage baking in a warm kitchen. But I had a couple over-ripe bananas and I'd been wanting to make cookies for some time. So, with the air conditioning on, I wrote this recipe for soft banana chocolate chip cookies.

Banana trail cookies

2 eggs
1 cup sugar
1/2 cup brown sugar
1/2 cup (1 stick) butter
1 very ripe banana, mashed
1 tsp vanilla
1/2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup white flour
1 cup wheat flour
1 cup granola (I used Kashi GoLean Crunch: Honey Almond Flax) 
1/2 bag semi-sweet chocolate chips (I used Ghirardelli)

Melt butter and dissolve brown sugar in it, let cool. Beat eggs, add sugar. Mix in butter/brown sugar, banana, vanilla, cinnamon, soda, powder and salt. Fold in flour until well mixed. Fold in granola and chocolate chips. Chill dough before dropping, tablespoon size, on cookie sheet. Bake at 350 degrees for about 10 minutes.

(Recipe by H. Farrell)

Africa's Big Five, through a lens

One of the advantages of visiting South Africa in winter: you get to see animals. Lots of animals. The grasses are low and the animals are out for water in the dry season. The disadvantage? Sitting in an open vehicle going 30 mph at 6 a.m. is not exactly warm and cozy. But it was worth getting up before dawn and staying out past sunset because we managed to see the so-called Big Five, not to mention dozens of other kinds of birds and animals. We began our tour with a sunset drive at Kruger National Park, and within the hour we were fortunate to spot the elusive leopard crossing under the road. 

Over the next day and a half we got up close to the other four animals that will turn on a hunter if wounded: lion, elephant, rhino and buffalo -- aka "black death" -- the only animal that won't give warning before attacking. Our last day we went on a morning drive at the private reserve Thornybush, where the drivers off-roaded and we couldn't stand up and "break the silhouette" of the vehicle (or risk getting attacked). In addition to getting uncomfortably close to many elephants and buffalo, we got to follow a cheetah on her way to track down breakfast. I have to say that after this, the zoo will never be the same.

(Photos by H. Farrell)