Carrot Cake for Easter

A trip to Kroger last week sent me into an Easter frenzy. It all started when I went to the store to buy just a few things for dinner, and couldn't find anything. In one week, they had moved everything in the store to a different place. A shopping trip that should have taken twenty minutes took nearly an hour of in-store browsing.

One look into my basket at check-out showed why grocery stores periodically switch everything around and have us running like mice in a maze trying to find the items on our list. I came home with the cutest flower shaped cupcake wrappers (and no intention of making cupcakes), little plastic eggcups and saucers, a set of appetizer sized plates, and soft baking silicon moulds that make Easter egg and bunny shaped muffins.

Let the Easter baking begin!

I've also been obsessing about carrot cake. The thought process went something like this: spring, new growth, plants and animals regenerating, bunnies, carrots, carrot cake. Maybe not a direct line, but that was my inspiration. Plus, it's Doug's favorite cake. I have a theory--most men love carrot cake, but I think it's really the cream cheese icing they love. I caught Doug finishing off the icing left on the beaters and in the mixing bowl. Not one to often indulge in sweets, I'm pretty sure it's the icing and not the cake that tempts him.

First I made a three layer cake using an old recipe, but it didn't seem moist enough. Back to the drawing board. I added a couple of things that would surely add more moisture and changed a few quantities.

Next up, twelve carrot cake cupcakes, two bunnies, twelve Easter eggs and a single layer cake all from one recipe, and all nice and moist. I've had lots of multi-shaped carrot cake items to share with friends.

Now, here's the funny thing: my panel of judges was split. The guys liked the first cake, and the girls liked the second recipe. I still think it's all that cream cheese icing served up with the three layers of cake!

Recipe #1 (used for the three layer cake)

adapted from:

Hummingbird Bakery Carrot Cake

300g soft light brown sugar
(1 ½ cup)

3 eggs


300ml sunflower oil
(1 ¼ cup)

300g plain flour
 (3 cups)

1 tsp bicarbonate of soda
(baking soda)

1 tsp baking powder


1 tsp ground cinnamon


½ tsp ground ginger


½ tsp salt


¼ tsp vanilla extract

300g carrots, grated (about six medium carrots) 3 ½ to 4 cups

grated
Zest of half an orange


50g shelled walnuts, chopped, plus extra to decorate (a little less than ½ cup)

50g pecans, chopped, plus extra to decorate (a little less than ½ cup)

For the icing

600g icing sugar (4 ½ cups)

100g butter, at room temperature (1 stick

250g cream cheese, cold (9 ounces)

pinch salt

Preheat the oven to 170C (340°F). Prepare 3 x 20cm (8 inch) cake tins with loose bottoms by greasing then lining the bottoms with greaseproof paper.

Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well mixed (don’t worry if it looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt, orange zest and vanilla extract and continue to beat until well mixed.

Stir in the grated carrots and walnuts by hand. Pour into the prepared cake tins and smooth over. Bake in the preheated oven for 20–25 minutes (mine took 30 minutes, which seems to be the feedback from other cooks, too), or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

To make the icing, beat the butter and sugar with the paddle attachment again until well mixed. Add the cream cheese, then beat again until well mixed. Turn the speed to high and continue to beat until light and fluffy but stop when you reach this point; if you over beat it the mixture will turn runny.

When the cakes are cold, spread about one-quarter of the cream cheese icing over it with a palette knife (I used less). Place a second cake on top and spread another quarter of the icing over it (again, I used less). Top with the last cake and spread the remaining icing over the top and sides. Decorate with walnuts around the edges and chopped pecans on top.

Recipe #2 (used for the cupcakes, eggs and bunnies)

Spring Carrot Cake

(This recipe is an adaptation from the Food Network Collaborating Chefs' recipe.)

Notes: if you have nut allergies in your family, substitute one cup golden raisins.

Taste your carrots. You want sweet, fresh carrots.

I used sunflower oil, but any vegetable oil will be fine.

Ingredients:

three-fourths cup vegetable oil (I used sunflower oil)

one and one-half cups sugar

one-half cup packed light brown sugar

2 tsp. Vanilla

one-half cup orange marmalade

4 eggs, room temperature

3-4 cups grated carrots, 6-8 regular sized carrots

3 cups all purpose flour

one and one-half teaspoons baking powder

one-half teaspoon baking soda

one-half teaspoon salt

1 teaspoon cinnamon

one-half teaspoon powdered ginger

1 cup buttermilk

1 cup chopped pecans, toasted

1 cup salted sunflower seeds, optional

Preheat oven to 350°.

Prepare three nine inch cake pans by greasing and then adding parchment paper to the bottoms.

Mix the oil, both sugars, vanilla and marmalade until well combined. Add one egg at a time, mixing well after each addition. Now add the grated carrots, stirring until combined.

Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger together into a separate bowl.

Alternate adding the flour and buttermilk to the oil-sugar-egg mixture, beginning and ending with flour mixture. Don't over-mix.

Fold in nuts.

Pour equal amounts into the prepared cake pans and bake for 25 minutes, or until cake springs back in the middle and tester comes out clean. Allow cakes to completely cool in pans.

If making cupcakes, or using the silicone egg and bunny molds, I only decreased the cooking time one minute to 24 minutes. Just watch beginning at about 20 minutes.

Cream Cheese Icing

2 x 8 oz. packages cream cheese, room temperature

1 stick butter, room temperature

1 teaspoon vanilla

1 tablespoon fresh lemon juice

1 lb. box confectioners' sugar, plus about a cup more

Beat together cream cheese, butter, vanilla and lemon juice. Add confectioners' sugar a little at a time until well incorporated, light and fluffy and right spreading consistency.

Spread icing between layers, then use remainder to ice sides and top of cake. Refrigerate until ready to serve.

CELEBRATE EVERY SINGLE DAY

LUCAS CLARK VASQUEZ

'LUC'

February offers many reasons to celebrate, but our family has added another, and possibly our best to date. At the end of January I became a grandmother to the most beautiful baby in the world. By the time the dust settled, it was February and we were home loving this sweet baby. I've spent two weeks on the grandmother mountain top, and it's a breathtaking place to be.

Oh, yes, there was incredible joy and celebration when our children were born--joy that continues to this very day. But to see our daughter and her husband become 'Mama and Daddy' overnight exceeded anything I've ever experienced. Their caresses soothe the questions and wonder of this little fellow. His eyes strain to make sense, his toes beg to be kissed, and meanwhile the sound of his Mama's voice mesmerizes him; his Daddy speaking 'bebe nino' in his ear stills him and he feels safe and loved. He's beautiful, he's wonderful, and we are so blessed.

We have celebrated every single day, and we're just getting started. For Baby Lucas there was first his Mama's birthday, which he now shares—what a special coincidence. Then there was Groundhog's Day—we laughed at the sun, but now we're believing it was a serious prediction. Valentine's Day called for extra love and heart shaped cookies (I'm practicing for a couple of years down the road).

Coming up next we had a food lovers holiday. There's no better time for a culinary blowout than Mardi Gras, or Fat Tuesday. Before the fasting of Lent begins we overindulge and enjoy every carb and gram of fat in one big food celebration with no guilt. Lucas wasn't very interested, but we celebrated anyhow.

And then there was snow! His first snow and it was a good one--to quote a friend, here today, gone tomorrow. Becki claims he was trying to catch a snowflake in a yawn. My Mom saw this picture and wanted to know where his mittens were. I just wanted them to get the baby back in the house. It was a quick photo shoot--and the perfect time to wear his little snowsuit. Unfortunately, the little knitted suit we intended for him to wear home from the hospital will probably fit about mid-August. What was I thinking?

Food? Everything tastes good this month. As a matter of fact, EVERYTHING is good. Life is very, very good.

A couple of easy recipes we've enjoyed:

Jambalaya, Shrimp or Chicken

(6 servings)

1 T extra virgin olive oil

4 oz. Andouille Sausage, sliced into quarter inch rounds

1 medium sweet onion, diced

3 celery stalks, diced

1 green bell pepper, diced

2 tsp. Smoked paprika

1 (8oz.) box Jambalaya Mix (I used Zatarain's)

1 (15oz.) can petite diced tomatoes

16 oz. peeled and deveined large shrimp or 1 cooked deli chicken, bones and skin removed and meat shredded

Shredded Monterey jack and mild cheddar cheese as garnish

Add the olive oil to a soup pot over medium heat. Add the sliced sausage, onion, celery and peppers. Cook, stirring occasionally, 4-5 minutes. Add paprika and stir to combine.

Add contents of Jambalaya box, the can of tomatoes (don't drain) and two and one-half cups water. Bring to a nice simmer, cover and low simmer for 25 minutes, or as directed on the box.

If using shrimp, add to the rice mixture during the last six minutes of cooking.

If using chicken, add during last few minutes, just long enough to heat through.

I like the finished jambalaya to be loose, not as liquid as soup, but still loose. Add a little more water or chicken broth if needed.

I know that some frown on using cheese with any seafood, but this is delicious garnished with a nice serving of shredded cheese.

Serve in soup bowls or even mugs.

___________________________

Turkey-burger Pie

(Pre-Hamburger Helper!)

You can add extras, like sauteed onions and peppers, or change out chili beans for the black beans, chili seasoning for fajita seasoning and ground beef for ground turkey, but this is how we like it. If you don't have an iron skillet, use regular skillet to prepare turkey, seasoning and added cans of beans, corn and tomatoes. Then transfer to casserole dish and top with cheese and prepared cornbread mix.

2 tsp. Extra virgin olive oil

1 lb. Ground turkey

1 packet (1.12 oz.)Fajita seasoning (ie McCormick's)

1 can (15 oz.) seasoned black beans, drained

1 can (7 oz.) Mexican corn, drained (this is a Green Giant product, but you can use any canned corn)

1 can (15 oz.) diced tomatoes NOT drained

2 cups shredded cheddar cheese, or a mixture of your choice

1 box (8 oz.) cornbread mix, mixed according to package directions

Preheat oven to 425°.

Add olive oil to large iron skillet over medium heat. Add ground turkey and saute stirring occasionally until turkey loses its color. Add seasoning and give it a good stir. Add drained beans, corn, and full can of tomatoes and juice. Stir to combine and let it heat through while you mix cornbread.

Mix cornbread according to package directions.

Spread cheese evenly over tomato mixture in iron skillet. Top with prepared cornbread mix, spreading the mix evenly to edges of pan.

Place in oven and bake until cornbread is fully cooked, the time your cornbread mix recommends, usually about 25 minutes.

MERRY CHRISTMAS!!

THE MOST WONDERFUL, MAGICAL TIME OF YEAR!!

This is the most magical, joyful time of year for me. We've packed a lot of stress and high expectations into the month of December. But all things considered, there's no way to exceed the ultimate gift of Christmas.

It's the time of year when all over the world, believers, and many nonbelievers feel the tug to be with their families and loved ones and celebrate their ties to each other. Love is love, no matter what you call it, how you give and receive it, or how you celebrate it.

For a long time love involved a Rum Cake. It was my Daddy's favorite. No matter what I cooked, or how long I worked in the kitchen, my food didn't always suit Daddy. He was nice about it, and appreciative, and even supportive and complimentary, but there were times when the jar of peanut butter sitting on the table was his favorite thing. He said it wasn't what was on the table, but who was around it that really mattered. Except for the Rum Cake—the same rum cake you all have made over and over again—nothing new or different—no added twist. He loved my Rum Cake, and I tried to always have one on hand. It made me so happy to see him really enjoy something I prepared just for him.

The last Rum Cake I made he hardly touched. He was already on a journey that would separate him from worldly things. We saw it happening day by day, little by little, but that love I felt when I was close to my Daddy never went away. Even when the spirit left his tired body, his love was still there.

So, I'm making another Rum Cake for Christmas, in gratitude for his Love, and in memory of all the wonderful, happy times we shared, and the deep conversations, and the life lessons, and even the hard times. I am so grateful for that Love that continues to be part of my life.

Celebrate the season and enjoy each moment with those around your table!

Merry Christmas!

Rum Cake

1 cup chopped pecans

1 package butter golden cake mix

1 package vanilla instant pudding mix

One-half cup light rum

One-fourth cup water

One-half cup Mazola Corn Oil

4 large eggs, beaten

Hot Rum Glaze*

Preheat oven to 325º.

Grease and flour a bundt pan. Crumble pecans in bottom of pan.

Mix cake mix, pudding mix, light rum, water and corn oil until blended. Add eggs and beat for two minutes on medium speed.

Pour into prepared pan and bake for 60 minutes.

Remove from oven, and while cake is still hot pour Hot Rum Glaze over cake. Leave in pan for 30 minutes.

*Hot Rum Glaze

1 cup sugar

1 stick butter

One-half cup light rum

Boil all ingredients while stirring for three minutes. Pour over hot cake.

Wrap the cooled cake in saran wrap, and then foil to store. This cake tastes better a day or two after baking. The cake seems to take on a more intense rum flavor.

Sweet Potato Pecan Pie

(The sweet potato part of this pie is adapted from a recipe in Well, Shut My Mouth! By Stephanie L. Tyson and is absolutely one of the BEST pies I have ever tasted.)

(makes 2 deep dish pies)

Pecan Layer

2 deep dish pie crusts (Marie Callender's are great if you don't want to make your own)

One and one-half cups pecan pieces

3 eggs, beaten

1 cup light corn syrup

1 tsp. vanilla

one-half cup brown sugar

one-third cup melted and cooled butter

Preheat oven to 350°.

Divide pecan pieces evenly over the bottom of the two pie crusts.

Beat eggs, corn syrup, vanilla and brown sugar until thoroughly combined. Add melted butter slowly while continuing to beat. Divide this mixture between the two pies. Bake for about ten minutes while preparing the sweet potato layer.

Sweet Potato Layer

2 medium sized sweet potatoes, baked and mashed (I cook them wrapped in saran wrap in microwave for about ten minutes)

one-half cup sugar

1 T flour

3 eggs, beaten

1 can sweetened condensed milk

one-half tsp. Cinnamon

one-half tsp. Nutmeg

1 tsp. Vanilla

1 tsp. Lemon extract (optional)

one-fourth cup butter, melted

Mix the sweet potatoes, sugar and flour. Add eggs and combine. Then add sweetened condensed milk, cinnamon, nutmeg, vanilla, lemon extract and butter, mixing to thoroughly combine.

Remove pies from oven and pour this mixture gently over the pecan mixture. Fill the pies to the top and return to oven for 45 minutes, or until set. May have to cover crust edges with foil while baking. Some pecans and filling will rise into sweet potato layer.

Cool for one hour before serving with whipped cream.

Thanksgiving Debriefing

The table is cleared and the dishes are done. A battalion of plastic containers stand ready in the frig, along with a ziplock bag of sliced turkey. We're all in a food coma semi-snoring through one football game after another. The fatigue from overeating is shifting into a pleasant state of culinary satisfaction. And I'm reviewing this year's Thanksgiving menu in my head.

Manchego Cheese with Prosciutto and Mixed Olives

Brined Fresh Herb Turkey Breast Roasted on Root Vegetables

Italian Sausage and Mushroom Dressing

Cream Turkey and Roasted Root Vegetable Gravy

Mashed Yukon Gold Potatoes

Fresh Collard Greens

Buttered Turnips

Fresh Cranberry and Pear Compote

Yeast Rolls

Warm Sweet Potato Pie with Whipped Cream

How did it rate compared to years past?

The turkey was moist and delicious--no complaints there. And nobody seemed to miss the dark meat. The dressing was only so-so. The recipe still sounds good, but the taste didn't live up to the billing. Gravy-delicious thanks to the pan drippings from the turkey and vegetables. Mashed Potatoes--maybe the best we've ever had!?? Not really any different than last year. Perhaps someone has been craving mashed potatoes. Collard Greens--for those of us who like collards, these were superb--freshly picked and cooked with a nice ham hock and plenty of black pepper. But collards aren't for everyone. Turnips, also fresh from a local garden, were really delicious, but again, not for everyone. Mama cooked them with a little salt, sugar and butter. They were perfectly seasoned. Next, the cranberries and pears cooked with some brown sugar, butter and orange marmalade--they won an overwhelming thumbs up from everyone with a request to please remember how I made them so we could repeat. Rolls were rolls. Nothing exceptional. And finally, dessert, Sweet Potato Pie from a recipe I found in a new North Carolina cookbook. Mama and I thought this pie was absolutely delicious, however, Doug was not so enthusiastic. A pie made from a vegetable? Well, yes, and better than pumpkin. He didn't agree.

Looking forward, we'll have a similar meal for Christmas, with a few changes: a soup starter (Italian Dumpling), a better dressing (cornbread this time), and I'll add a Rum Cake to the dessert list, but the Sweet Potato Pie will remain!

I'm making my lists and checking them twice! It's that time of year.

Turkey Time

There's going to be a new dish on our Thanksgiving table this year, an authentic Native American dish.

I found the recipe in Spirit of the Harvest, by Beverly Cox and Martin Jacobs. After twenty years the James Beard Award Winning book has been reissued. Each section of the book describes the culture, diet and ceremonial use of food by Native Americans in different areas of North America.

The picture of the stuffed baked pumpkin looked so beautiful, I couldn't resist adding it to our menu. This little sugar pumpkin is stuffed with a mixture that is very similar to a Thanksgiving dressing. After giving it a test run, I can hardly wait to place it next to the turkey and cranberry sauce. It's going to make a beautiful presentation and a delicious addition to our table.

I couldn't resist giving another stuffed squash a try while working on a vegetarian dish for my non-meat eating friends. I tried both butternut and acorn squash for this dish. The acorn squash proved to be a better receptacle for the tortellini with pumpkin blue cheese cream sauce. The squash alone is so delicious when roasted. The addition of the pasta and sauce simply doubles the 'goodness'. One acorn squash will provide six side dish servings.

May your table be complete this Thanksgiving, your blessings be many and the spirit of gratefulness fill your holiday.

HIDATSA STUFFED SUGAR PUMPKIN

Serves 6

INGREDIENTS

1 4- to 5-pound sugar pumpkin

2 teaspoons salt

½ teaspoon dry mustard

1 to 2 tablespoons vegetable oil or rendered fat

1 pound ground venison, buffalo, or beef (I used sweet Italian sausage--delicious!)

1 medium onion, chopped

1 cup wild rice, cooked

3 eggs, beaten

1 teaspoon crushed dried sage

¼ teaspoon pepper

Preheat oven to 350F. Cut the top from the pumpkin and remove seeds and strings. Prick cavity with a fork and rub with 1 teaspoon of salt and the mustard. Heat oil in a large skillet. Add meat and onion and sauté over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage, and pepper. Stuff pumpkin with this mixture. Place ½ inch of water in the bottom of a shallow baking pan.

Put pumpkin in the pan and bake for 1 ½ hours, or until tender. Add more water to the pan as necessary to avoid sticking. Cut pumpkin into wedges, giving each person both pumpkin and stuffing.

Acorn Squash with Tortellini and Blue Cheese Sauce

2 Acorn Squash

2 T butter, melted

8 T shredded Parmesan Cheese

Salt

1 package cheese Tortellini, cooked one minute less than package directions, and drained

2 cups half and half

1 (15oz.) can pumpkin puree

2 T butter

One-half teaspoon salt

One-half teaspoon pepper

One-fourth teaspoon freshly grated nutmeg

2 teaspoons chopped fresh sage

5 oz. Blue cheese crumbles

Fried sage leaves as garnish (optional)

Preheat oven to 350°.

Split squash long ways (from stem to tip) and remove seeds. Slice a little piece off bottom of each half to allow halves to sit flat. Place squash into foil lined pan. Brush inside with melted butter, sprinkle a little salt and about a tablespoon of parmesan cheese into each half. Cover pan with foil and bake for about 40 minutes, until flesh is tender, but squash still holds its shape.

Meanwhile, cook tortellini according to package directions, but about a minute or two less than directed. Drain and set aside.

Add half and half, pumpkin, butter, salt, pepper, nutmeg and sage to sauce pan. Stir to combine over low heat. Finally, add blue cheese, stirring until blue cheese melts into sauce. Add cooked tortellini, and remove from heat.

Remove roasted squash from oven. With slotted spoon, add tortellini to each squash, drizzling a little more sauce over top.

Return to oven and bake another twenty minutes, sprinkling the remaining parmesan cheese over top during the last ten minutes.

Garnish with fried sage leaves, slice and serve.

(I sprinkled the top of these squash with pumpernickel bread crumbs, but they didn't add to the flavor of the dish, and I don't think they look very good, so I won't do that again!)

Pumpkin Cake

I saw this cake being demonstrated by pastry chef Katherine Thompson on the Martha Stewart TV show. It was such a quick, easy cake I had to try it to see whether the taste could stand up to the ease of preparation. It did.

It's a very moist cake with lots of flavor and good texture. I even substituted one cup of whole wheat flour (I didn't have quite enough regular flour on hand) with no complaints. There's one more reason you should try this cake: it makes your house smell absolutely wonderful while it's baking and for several more hours after you take it out of the oven!

Nonstick cooking spray with flour

3 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons coarse salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

2 cups canned pumpkin puree

2 1/2 cups sugar

4 large eggs

1 cup vegetable oil

1 1/4 cups chocolate chips

For The Creme Fraiche Glaze

3 tablespoons creme fraiche (I used sour cream)

3/4 to 1 cup confectioners' sugar, sifted

Directions

Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.

Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.

Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.

Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

Fall Soups and a Sandwich

As much as I love to cook, there are times when I'd rather not. That's when I either call for takeout, or fall back on simple, quick meals that don't require much thinking or cleanup. Two of my easy favorites are soups-- Spicy Thai Kale and Chickpea Stew and Chicken Soup with Barley. The chicken soup can also serve as a good cold remedy if you add special hot sauce and some extra garlic. More good news: both these meals are healthy, filled with vegetables, and neither break the calorie bank. I think 'good and good for you' is how the saying goes.

Salads are never a bad addition to round out a dinner meal, but grilled cheese sandwiches are especially nice with soup. I love apple slices on my grilled cheese. I saute thin apple slices in a little Smart Balance just to soften. Layer the apples between pieces of your favorite cheese and good bread and grill until the cheese melts. The result is so good you could almost call it dessert.

The next time you don't feel like cooking, try one of these quick recipes. You'll hardly notice you're in the kitchen.

Thai Stew with Chick Peas and Kale

(8 servings)

2 tablespoons Smart Balance butter

1 sweet onion, chopped

1 sweet potato, peeled and diced

3 garlic cloves, chopped

2 inches of ginger, peeled and chopped

One-half teaspoon turmeric

2 teaspoons cumin

1 teaspoon coriander

One-half teaspoon salt

One-half teaspoon pepper

4 cups chicken or vegetable broth

1 cup lite coconut milk

One-third cup pad Thai sauce

2 cans (16 oz. each) chick peas, drained

1 bunch of Kale, triple washed, center stem removed and kale chopped

Add Smart Balance to large soup pot over medium heat with chopped onion and sweet potato. Stir and cook until onion begins to soften. Add garlic, ginger, and spices and stir and cook another minute or two. Now add chicken broth, coconut milk, and Thai sauce and bring to a simmer. When soup is bubbling add chick peas and kale, stir to combine, cover and simmer over low heat for 35 minutes.

Serve over cooked barley (or rice), garnished with cilantro and red pepper strips.

This is also delicious served with blue cheese crumbles on top!

Grilled Cheese with Softened Apples

Chicken Soup with Barley

(adapted from Martha Stewart)
1 tablespoon extra virgin olive oil

4 carrots, diced

4 celery stalks, diced

1 medium sweet onion, diced

3 garlic cloves, minced (or more garlic if feeding a cold sufferer)

3 boneless chicken breasts cut into one-half to one inch pieces

Salt and pepper

6 cups chicken broth

5 thyme sprigs (remove stems after cooking)

1 cup quick cooking Barley

pinch of red pepper flakes

5 cups baby spinach leaves

Shredded Parmesan Cheese, optional

Mongolian Fire Oil, optional garnish (found in Asian food section) for cold sufferers

Add olive oil to large soup pot over medium heat. Stir in carrots, celery, onion and garlic. Cook until vegetables begin to soften, about 8 minutes. Add chicken, salt and pepper, stir to combine and cook another two minutes, until chicken is becoming opaque on outer edges.

Add broth, thyme, barley and pepper flakes. Cover and cook until chicken is cooked through and barley is tender, about 10-12 minutes.

Add spinach, cover and cook another minute or two until spinach is wilted.

Adjust to taste with salt and pepper and serve with shredded Parmesan cheese and Mongolian Fire Oil, if desired.