Winter Squash Soup

This recipe came about entirely because of one afternoon spent studying in a Panera Bread in Minneapolis and my subsequent obsession with their Autumn Squash soup. If you didn't get a chance to try it, it's insanely delicious and seriously addictive. Since all good seasonal items eventually are discontinued, I played with my own recipe for Butternut Squash Soup until I was satisfied that I had created a close copycat version of the original. I'm happy to say it received a very enthusiastic approval from my family when I served it over the holidays, and I know your families will love it too.

No Bake Energy Bites

Having healthy snacks available on hectic days is a must for me. I'm constantly running between the hospital and clinic, so my snacks need to be portable without requiring refrigeration. And even though I firmly believe fruit is the original prepackaged convenience food (seriously, an orange is very portable and even comes in it's own wrapper), it isn't always convenient to carry fruit in the pocket of your white coat. However, these little nuggets of deliciousness fit my lifestyle perfectly.

Veggie Marrakesh

This recipe was actually my husband's discovery and together we have been working on perfecting it ever since. It's hard to explain what marrakesh is, I've seen it likened to curries and tagines, but I think it's more consistent with what I consider a stew. Using spices traditional to Moroccan cuisine including cumin, turmeric and cinnamon, this dish certainly packs a lot of flavor and is perfect for those cool fall and early winter evenings when vegetables are plentiful at the market but you find yourself craving something warm and hearty.

Fresh Mango Salsa

Salsa is a food with a ton of secret advantages. It tastes indulgent when it's actually low fat, low calorie, and high in fiber and other nutrients. It's cheap, especially when you take advantage of seasonal ingredients. It's surprisingly versatile - you can use any combination of vegetables, fruits, and spices you like to create the perfect blend of freshness, acidity, salt and spice. And even though it is shockingly easy to make, it never fails to impress families and guests. One of the most impressive and simple salsas that every home cook should have in their repertoire is fresh mango salsa.

Red Quinoa Tabouleh

Whether you spell it tabouleh, tabbouleh, tabouli, or tabbouli, to me this simple dish is synonymous with summer. A tangy mix of fresh herbs, tomato, onion, and grains, tabouleh is rumored to have it's origins in an ancient culinary rivalry between Caesar and Cleopatra. (Hey, I really can't make this stuff up!)  My first experience with tabouleh was at a wonderful Lebanese restaurant in northeast Minneapolis and it is a staple on the menu of many Greek restaurants, although most sources consider it a traditional Arab dish. Traditional tabouleh is made with a grain such as bulgur or in American versions couscous, but for a healthier spin I wanted to use one of my new favorite ingredients, quinoa.

Root Vegetable Chowder

If I could give one universal cooking tip to every single patient I see in clinic it would be this: master the art of making homemade soup. Homemade soups are a wonderful way to incorporate vegetables into your diet, prepare a satisfying meal that everyone in your family will enjoy, and also reduce the amount of fat, calories, and sodium you consume. Beyond that, soup is simple to make at home, can be prepared in as little as 30 minutes, is inexpensive, and makes wonderful leftovers for later in the week or to stock the freezer. This recipe is a rich vegetable chowder perfect for cold winter nights and to help you utilize extra vegetables sitting in the bottom of your refrigerator's crisper.

Pasta di Estate

The last days of summer mean many different things. As I write today I can see the very tips of my neighbor's maple just starting to turn a familiar shade of orange. The days have already begun to feel shorter, the evenings are noticeably cooler, and predictably we try to fit as much into our schedules as we can before fall starts. After a long day on the hospital wards, a comforting bowl of fresh pasta is my favorite way to enjoy the little bit of summertime I have left. Pasta di Estate, literally 'summer pasta' in Italian, takes advantage of the fresh tomatoes and herbs currently available at any corner produce stand in a family-friendly dish you can take from stove top to table in 20 minutes.

Spicy Thai Basil Stir Fry with Tofu and Cashews

Who doesn't love a fast dinner that utilizes the best of what you have growing in your garden (or local farmer's market)? That about sums up this dish that I put together  for dinner with the hubs last week. We love stir fry, but I feel there's only so many ways you can mix together citrus, soy sauce, cilantro and veggies before it gets boring. So to spice things up literally and figuratively, I pulled a few ingredients that are at right at their peak in my Minnesota garden to create a fresh take on classic stir fry.

Pasta Caprese

Arguably one of the best flavor combinations in the vast culinary universe are the flavors found in insalata caprese. Fresh mozzarella, basil, and tomatoes slices in a light vinaigrette are always a delicious combination which is probably why we see these same ingredients together in everything from salads and sandwiches to pasta and pizza. This recipe is a simple pasta that can be made in just 20 minutes and is delicious served hot or cold making, it a perfect dish for the spring and summer months.

Pumpkin Curry

Thanks to a traumatizing experience in third grade involving coconut milk, I have avoided all foods that use it as an ingredient. But recent trips to Thai restaurants have changed my perspective, opening up a whole new world of flavors and combinations perfectly suited for my vegetarian ways. For my first venture into Thai cooking, I started with a vegetarian version of a classic Thai dish, pumpkin curry.

Moroccan Stuffed Squash

I just returned from a much needed mini-vacation from school and studying for boards. After several days of dining at some of the best restaurants in Minneapolis, I'm refreshed, inspired, and back in the kitchen with several new recipes to share in the coming weeks. Hopefully you have found a little time to test out some new recipes too. If they're one of mine, please post your comments - I love to hear from you! For now, here's a recipe that gets top ratings from the hubs.

Roasted Squash and Caramelized Onion Lasagna

Earlier this year we had a guest lecturer at the medical school who proposed that  if we strictly adhere to our daily caloric intake every day of the year, we could come to holidays and special occasions and enjoy those special foods without a significant consequence. After giving it some thought this idea makes a lot of sense, because those 100-200 calories extra 360 days of the year adds up quickly when compared to the 1000-2000 extra calories 5 days a year. So here's a recipe perfect for those special occasions, with a few healthy conventions to help ease the guilt a little.

Lo Mein with Bok Choy and Tofu

My Chinese takeout order of choice as of late has been veggie lo mein with a side of cream cheese wontons.  But it is exceedingly rare to find a decent veggie lo mein that tastes fresh, isn't covered with oil, and has a good ratio of veggies to noodles. And more often than not, twenty minutes after dinner I will end up with a ripping MSG-induced headache. After years of disappointment, I concluded my love of Chinese takeout was not worth the headache (pun intended) and began researching recipes for my favorite takeout meals.  After years of experimenting, this has become one of my favorite recipes.

Four Bean Chili

If you think chili needs meat, then you don't know beans! Unlike meats, beans are naturally low in fat, they're saturated and trans fat free, and are a cholesterol-free source of protein. They're an excellent source of fiber and complex carbohydrates giving them a low glycemic index which is perfect for anyone managing their blood sugar. Beans are also loaded with antioxidants, vitamins, and minerals including folate, potassium, iron, copper and magnesium. A purely bean chili makes a protein-packed meal without the added fat and cholesterol that gives a good recipe a bad nutritional reputation.

Whole Wheat Pita Bread

There isn't another bread in the world that is more versatile than pita. It makes a delicious base for pocket sandwiches filled with falafel or salads. You can use it instead of a traditional pizza crust. There isn't a more perfect delivery vehicle for dips like tzatziki, hummus, or even tabouleh salad. You can even slice it, season it, and bake it to make lowfat homemade pita chips. But until you've eaten homemade pita bread, you have no idea how good pita can be!

Honey Wheat Bread

When I was a kid I always made honey wheat bread for the county fair. I remember spending hours in the kitchen on a hot August afternoon trying to craft the perfect loaf in hopes of getting a blue ribbon. Obviously my life is filled with more responsibilities than I had at 12 giving me less free time to bake honey wheat bread from scratch. So while dreaming of how this bread would be the ideal addition to the perfect panini sandwich, I set out to make an easier honey wheat bread.

Creamy Sweet Potato Burritos

This recipe came about after I came home from the supermarket with a can of chipotle peppers in adobo sauce that mistakenly made it into my cart. It sat in my cabinet for a year before I even opened up the can to see what was inside. One night while making my usual black bean burritos, I opened up the can and the Creamy Sweet Potato Burrito was born. It has evolved a lot from my first attempt, including one fateful evening when I managed to use an entire can of pureed peppers to create burrito filling so spicy we couldn't even eat it. Thankfully, this version has been perfected!

Breakfast Bread Pudding

Everyone knows egg bakes are perfect for serving guests because they're easy to make ahead of time, keep well, and always a crowd pleaser.  But egg bakes aren't just for weekends anymore.  A good egg bake makes a convenient breakfast for busy weekday mornings when you need a solid breakfast on the go.  I like to make this recipe on Sundays and take a slice with me to school the rest of the week, buying me a little extra sleep time every day.  Who wouldn't enjoy getting a little extra sleep?

Wisdom Bread

My recipe for Wisdom Bread came after a long conversation with a trusted classmate in the medical student lounge last spring.  I was feeling very unsure of myself (ok, maybe it was a bit of a pity party) and she shared some wonderful advice that really helped me shift back to my usual attitude of gratitude.  That afternoon I felt very inspired to do some baking, something that was earthy, nurturing, and comforting - something that tasted good for the soul.  The final result was exactly that, a crusty, dense loaf with earthy flavors of whole wheat, yeast and rosemary.  It's the perfect base for a veggie sandwich, paired with a plate of pasta, or even a bowl of homemade soup.  I like to gift this loaf to my preceptors (a physician instructor who gives practical training to medical students on clinical rotations) as a way of thanking them for sharing their time and knowledge with me.  And I never ever forget to bring an extra loaf for their nurse!

Duke's Wild Rice Hotdish

Two years ago my Dad died from pancreatic cancer, and the world lost a wonderful person and a pretty fantastic cook.  If my basic cooking strategy is to use fresh ingredients and simple preparation, my Dad's cooking strategy was to always cook things low and slow.  I loved coming home from college on weekends because I could count on trying one of his experimental hotdishes.  No matter how bizarre the ingredients (potato chips, rice, and vegetable soup - really?), they were always delicious and tasted better the next day.  Holidays were also a special occasion because my Dad's formula for entertaining guests was for every three guests you needed two different types of meat.  I'm sure my decision to become vegetarian is in some because I know that no one will ever make a prime rib like Duke could!

This recipe of my Dad's is one of my personal favorites, and it certainly was a crowd pleaser!  Cooked low and slow in one of his beloved crock pots, this dish really sums up all of the flavors of my childhood.  The first time he made it we tasted it together and debated what, if anything, it needed.  His eyes lit up and he said, "I know what it's missing," and he proceeded to add 1/2 lb. of butter to the crock pot.  And he was right!