The Super Bowl is this Sunday.  (You probably already knew that, but I had to Google it.  We’re more likely to be watching Downton Abbey instead.) But if you need a tasty little appetizer/snack for your Super Bowl (or Downton Abbey) Party, might I suggest these rice rolls filled with a spicy, crunchy, refreshing Radicchio Slaw?

They’re so good.  My kids enjoyed helping roll them up and then, of course, the eating part.  I’m finding that I can sneak more veggies into their diet if they get to help me prepare the food.  Anything that gets dunked in a sauce helps too.

For the dipping sauce I threw in a twist to a favorite dipping sauce we make for gyoza (pot stickers)–equal parts soy sauce and lime juice with a little sugar.  I’ve used orange instead and added a bit of toasted sesame oil.

If you can’t find radicchio, finely shredded red cabbage would work here.  Radicchio is a little bitter, but it works well with the dressing and dipping sauce.  Any raw leafy green or lettuce would be fine too.  Add in other veggies or even fruit if you feel inclined–bell pepper slices, bean sprouts, jicama, avocado, mango, etc.

Radicchio Slaw Rice Rolls

1/2 head of radicchio, cut in half horizontally and thinly sliced
3 carrots, peeled and shredded
2 celery ribs, very thinly sliced
1/4 white onion, finely chopped

Tahini Dressing (recipe follows)

Rice wrappers (I like using the large ones, 9-10″ diameter)

Orange-Soy Dipping Sauce (recipe follows)
Place all the veggies in a large bowl and drizzle with the Tahini Dressing.  Toss to coat.

Fill a large, shallow pan with warm water.  Place one of the rice wrappers in the warm water for a few second, no more than 10, and lay carefully on a large plate.  Spoon some of the slaw, letting any excess dressing drip back into the bowl, onto the middle of the rice wrapper and fold one edge tightly over the slaw, and the sides towards the middle and tightly roll.  (Just like you’re rolling a burrito.)  Place on a platter.  Repeat until all the slaw has been used.  Leave any excess dressing in the bowl.

Serve immediately with Orange-Soy dipping sauce, or wrap each roll tightly in plastic wrap and chill for a few hours.  (Does not keep well overnight.)

Makes 8-10 large rice rolls.

Tahini Dressing

1 Tbsp. tahini (or peanut butter)
2 tsp. soy sauce (I used gluten-free tamari)
2 tsp. rice wine vinegar
1/2-1 tsp. sambal oelek (go easy, it’s spicy)
1 tsp. agave nectar (or more if you want it sweeter)
1-2 tsp. freshly grated ginger
1 clove garlic, finely minced or 1/4 tsp. garlic powder

Whisk together all ingredients and taste.  Adjust seasonings as needed according to preference.

Orange-Soy Dipping Sauce

Juice of 1 large orange
2 Tbsp. soy sauce (I used GF tamari)
a little toasted sesame oil.
a sprinkle of red pepper flakes (optional)

Whisk together and serve with rice rolls.

Mangoes were on sale and I went a little crazy. I have a hard time passing up a good deal. I used the mangoes to make my usual smoothies and salads, but I still had ripe mangoes to use. I decided to mix things up and make Mango Chocolate Chip Bread.

You might think the mango/chocolate combination sounds weird, but don’t be scared, this quick bread is divine. My husband was scared to try it, but he fell in love with this bread after one bite. The sweet juicy mango chunks add a nice pop of color and flavor to the bread. And I promise the chocolate fits right in with the moist mango bread. You can never go wrong with adding in chocolate:) The bread is easy to make and is perfect for a breakfast treat, after school snack, or even dessert.

Mango Chocolate Chip Bread

• 3 large eggs
• 3/4 cup canola oil
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup light brown sugar
• 2 cups diced mango
• 3/4 cups chocolate chips

1.  Preheat the oven to 350 degrees and place a rack in the center of the oven. Spray an 8 1/2-x-4 1/2-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
2. Whisk the eggs and oil together in a small bowl. In large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and brown sugar.
3. Pour the wet ingredients into the dry ingredients and stir together with a spoon. The dough will be very thick. Stir in the mango and chocolate chips. Pour the dough into the prepared loaf pan and spread evenly.
4. Bake the bread for 90 minutes, or until golden brown and a knife inserted in the center comes out clean. If the bread starts to brown too quickly, cover the top of the bread with foil and finish baking. Remove the bread from the oven and let it cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a cooling rack. Cut into slices and serve.

Recipe adapted from Dorie Greenspan’s Baking From My Home to Yours

I’m taking the next few Fridays to spotlight my amazing contributors. Next up on the list is Maria of Two Peas and Their Pod who contributes once a month to our Recipes page.

I want to be Maria! Fabulous remodeled kitchen, darling new baby, and always making yummy meals, snacks, and cookies! Oh, her cookies! She’s always coming up with some fabulous new way to make or fill a cookie! I’m so lucky to have her amazing posts at M&T. And she’s helping us stay healthy for 2012 with 50 Healthy Recipes to kick off the new year.

Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open!

Here are just few favorite recipes from Maria:

• Honey Cinnamon Roast Chickpeas
• Oreo Cheesecake Cookies
• Black Quinoa Salad
• Rolo Cookies
• Spinach and Feta Hummus

Head over to Maria’s blog and get out your ingredients to make something YUM!

We’re more than half-way through January. I have almost worked through the last of the snowman sugar cookies stashed in my freezer which means a couple of things:

1. The holidaze have come and gone
2. I’m most likely looking fat-tastic (that is not actually a good thing)
3. It’s time to start my New Year’s Resolutions

Wait, “start” my resolutions you ask? Yes, you heard me right. A wise sage (ok, a former boss) got me turned on to the idea of starting life improving changes in February, instead of the ever-so-clichéd New Year’s Resolve. First off, there are (usually) only 28 days – making it three days easier, if you’re trying to do something for a month.  Second, all the holiday victuals and goodies are likely out of your kitchen by this time of year (and in my case, onto my thighs providing some serious motivation.) Besides, it’s really too much to ask to start dieting (or self-improving) when your kick off date is technically a holiday. That’s just not right, people.

Which blissfully brings us to February – the month to recommit to everything you committed to do a month ago! And yes, I recognize it’s not technically February, but I want to give us some wiggle room before kick-off.

Whatever you’ve resolved to do: diet, stop smoking, be nicer to your kids, crochet sweaters for the family, etc etc. I say go for it. While you’re on the self-improvement ladder, might I suggest in adding one more rung on your ladder to the top?

My monthly challenge: ditch your pancake mix (and why not the waffle, muffin and biscuit ones while you’re at it). I know it sounds a little ridiculous, I mean this is supposed to be about sustainable living right? So perhaps you were expecting me to offer the challenge of replacing your light-bulbs, recycling your glass bottles more diligently or resolving to only eat organic produce. While all wonderful things, opting out of the Bisquick/Krusteaz/whatever other variety you’ve grown accustomed to is a much tastier way to move your family in a more sustainable direction.

First, it’s getting you into your own kitchen and out of the food-scientists concoctions and food-plants. Second, you control the ingredients – no added soybean or corn derivatives, inert gases to keep things fresh, or words you can’t pronounce. Third, it’s a great chance to get in the habit of cooking from scratch (and easy to do with kids); and since you most likely already keep the ingredients on hand, you’ve got less packaging which is usually a greener choice. (I’d say ‘always,’ but speaking in absolutes scares me.)

At our house, we use Mark Bittman’s “Everyday Pancakes” recipe, and often substitute whole-wheat flour for all-purpose flour, though the result is obviously more light and fluffy when using the white-stuff. Just six ingredients and less than twenty minutes. This will be one of the most delicious resolutions you keep!

Do you have a quick-and-easy from-scratch recipe for pancakes, waffles or muffins your family loves? Do tell, do tell!

Valentine’s Day is just a few weeks away.  Since we’ve had kids, my husband and I haven’t taken Valentine’s Day too seriously. We stay home and put the kids to bed and try to have a romantic dinner together–usually between requests for one last drink of water and one more story.

Dessert is something I really try to make special.  Here is an idea I’ve been kicking around for a few years and decided to try finally.  Pear Ice Cream is incredibly delicious.  (I made my husband a believer just yesterday.)  Pears and chocolate are a match made in heaven, so naturally Pear Ice Cream and Hazelnut Brownies are perfection.  I think it will be just the thing for our ordinary sophisticated Valentine’s Dinner.

Sophisticated Brownie Sundaes for Valentine’s Day

Pear Ice Cream (recipe follows)
Hazelnut Brownies (recipe follows)
Hazelnut Praline (recipe follows)
Fresh raspberries, for garnish
One plate
Two forks

Pear Ice Cream

4 cups cored and peeled, diced pears (from about 6 pears)
12 oz. can evaporated milk (or whole milk)
2 cups heavy cream
4 egg yolks
1/2 cup sugar, divided
1 tsp. pure vanilla extract
pinch salt

Combine diced pears and 1/4 cup of the sugar in a heavy-bottomed saucepan. Cook over medium heat, mashing with a spoon or potato masher when pears begin to soften, about 30 minutes. Watch carefully so pears do not burn. The juices will evaporate and you’ll have a thick paste. Transfer to a blender and puree until smooth. (Add a little of the milk if it’s too thick.) Set aside.

Meanwhile, heat the cream and evaporated milk in a 3 quart saucepan until very hot. Whisk together egg yolks, remaining 1/4 cup sugar and pinch of salt until thick and lightened in color.

Carefully and slowly drizzle the hot milk/cream into the egg yolk mixture while whisking. Pour back into the saucepan and cook over medium heat until the temperature reaches 170 degrees F. on an instant read thermometer. Pour through a fine mesh sieve into a clean bowl. Add the vanilla extract and pureed pears, whisking well to combine.

Cover the bowl with plastic wrap and chill until very cold. Churn in an ice cream maker according to the manufacturer directions.

Yields about 1 1/2 quarts.

Hazelnut Brownies

8 oz. unsalted butter
4 oz. unsweetened baking chocolate, chopped
3 large eggs
1 1/4 cups granulated sugar
1 tsp. pure vanilla extract
1/2 cup plus 1/3 cup all-purpose flour (I used GF flour)
1/4 tsp. salt
1/2 cup bittersweet chocolate chips
1/2 cup chopped toasted hazelnuts

Butter an 8″ square baking dish. Preheat oven to 400 degrees F.

Place butter and chocolate in a microwave-safe bowl. Heat on 50% power at 30 second intervals until melted. Set aside.

Using an electric mixer, beat eggs, sugar and vanilla on high speed for 5-10 minutes, or until very, very thick and light in color. Beat in the melted chocolate. Add the flour and salt and beat until combined. Add the chocolate chips and nuts.

Spread in the prepared pan and bake for 20 minutes or until the center is almost set. (A toothpick inserted into the center should come our gooey.) Let cool slightly before cutting into squares. Can be served warm or at room temperature.

Hazelnut Praline
adapted from Joy of Cooking

1 cup granulated sugar
1/2 cup water
1/8 tsp. cream of tartar
1 cup chopped hazelnuts (papery skins removed)

Prepare a baking sheet by oiling it or lining it with parchment (NOT waxed) paper.

In a heavy-bottomed pan, bring sugar, water and cream of tartar to a boil. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. (Or lightly oil the inside of the pan to help prevent crystallization.) Cook until dark amber in color. Quickly remove from heat and stir in the chopped nuts. Pour out onto the prepare baking sheet. Let cool completely.

Break the praline into pieces and place in a food processor. Pulse until finely chopped. Store in an airtight container. Use to flavor cakes, pastry cream, ice cream, cookies, or as a garnish.

I’m taking the next few Fridays to spotlight my amazing contributors. Next up on the list is Lindsey of Cafe Johnsonia who contributes twice a month to our Recipes page.

Oh, how I wish I had an ounce of cooking and/or photography skills that Lindsey possesses! Really. I LOVE her recipes and her photos. They are the kind that I want to eat right out of the computer. Sometimes she shares food that is beautiful and healthy and sometimes she shares food that is gorgeous and sweet. I’ll take it any way she dishes it :)

I have so many favorite recipes of Lindsey’s. Here are just a few:

• Blood Orange Sorbet
• BBQ Baked Beans
• Phyllo Cups with Brie, Preserves, and Pecans
• Avocado, Grapefruit, Goat Cheese Salad
• Quinoa Salad Soft Tacos

What do you think? Ready to get your spoon? Head over to Lindsey’s blog for more recipes!

Guest post by Ariela of Sweet Happy Life

When my son was a baby he loved butternut squash. In fact, he liked it so much that during one check-up our doctor was all: “Does he eat a lot of squash? Because he’s starting to turn orange.”

Flash forward 16 months and do you think he still adores squash? Nope. The baby who ate everything is now a proud member of the picky eaters club. Luckily, I’ve come up with a few ways to get him to eat his veggies. Among them, puff pastry vehicles.

Puff pastry is easy to work with and can be made into all sorts of fun shapes filled with things like butternut squash, spinach or sweet potato. The little truck you see above is filled with butternut squash, sautéed onion and mozzarella cheese. Forming the shape was as easy as using a standard sized cookie cutter.

How does Mr. Picky Eater like these? He gobbles them up – after each truck has taken a drive around his plate, of course. I usually serve one or two of these at snack time or as a side dish, maybe with a forest of “broccoli trees” for his truck to drive though. Hey, whatever works!

Recipe: Butternut Squash Puff Pastry Trucks

• 1 medium butternut squash, halved and seeded (1 ½ cups)
• 1/3 cup yellow onion, diced
• 1 tablespoon butter
• Pinch of salt, to taste
• ½ teaspoon dry sage
• 1 egg white
• 2 teaspoons water
• ½ – ¾ cup shredded mozzarella
• 4 thawed puff pastry sheets (2 packages)

Roast the Squash

Preheat your oven to 425 degrees F.

Cut off the ends of your squash, slice it in half and seed it. Place it on a large cookie sheet and roast for 60-90 min (time will vary according to the size of your squash). The squash is done when the flesh is easily pierced with a fork and it has started to caramelize a bit around the edges.

Set aside to cool for 15 minutes, then scoop out the flesh. You will need 1 ½ cups for the filling.

Make the Filling

Melt the butter in a medium-sized pan, then cook the onions over medium heat, stirring frequently, for 5 minutes or until they start to soften and have a bit of color. Add a pinch of salt, the sage and the butternut squash. Mix well, smashing any large pieces of squash so that you have a roughly uniform filling. Set aside.

Fill Your Shapes & Bake

Preheat your oven to 400 degrees F. Line a cookie sheet with parchment paper.

Whisk together the egg white and 2 teaspoons of water to make a simple egg wash.

Roll out a thawed puff pastry sheet to 12 inches square, then cut it in half with a pizza wheel or sharp knife to form two rectangles. Cover puff pastry sheets you aren’t using with a clean towel or plastic wrap.

On the first rectangle, use your cookie cutter to figure out how many shapes you’ll be able to make. I can usually get 3 trucks per rectangle, so we’ll go with that number.

Spoon 1 to 1 ½ teaspoons of filling into 3 mounds spaced evenly apart. You can use your cookie cutter to measure how big your mounds should be and how far apart, as shown above. Make sure there is room on either side of the filling. Top with a pinch of cheese, about 1 teaspoon.

Brush the exposed puff pastry with egg wash, then cover with the other puff pastry rectangle. Press gently around each mound to seal the two sheets together.

Cut out your vehicles or other shapes with a cookie cutter. Press down hard and wiggle the cutter a bit to make sure the shapes cut all the way through. Transfer to the prepared baking sheet and repeat the process until all your shapes are on the cookie sheet.

Gently crimp around the edges of each vehicle with the tines of a fork.

(If you are freezing your pastries, at this point place the cookie sheet in your freezer and allow the pastries to freeze for 15-20 minutes or until hard. Transfer to a freezer safe Ziploc bag and store for up to one month.)

Brush the tops of the pastries with egg wash.

Bake fresh pastries for 15 minutes and frozen pastries for 20-25 minutes. The pastries are done when golden. Allow to cool for 10 minutes before serving.

Ariela Pelaia is a freelance web designer and writer who works at home while taking care of her little boy, a.k.a. The Munchkin. She enjoys cooking, baking and spending time outdoors. You can find her recipes and toddler activity ideas at Sweet Happy Life.

I couldn’t resist with that title for these Valentine Heart Cookie Sandwiches… I love me some U2! And these little cookie hearts were meant to beat as one! They are perfect and cute and pink with red sprinkles. What is not to LOVE?!

Supplies for Valentine Heart Cookie Sandwiches:

• your favorite cookie dough
• red food coloring (unless you use a strawberry cake mix)
• frosting and knife
• heart shaped cookie cutters
• bowl of sprinkles

1. It’s best to use sugar cookie dough to cut out heart shaped cookies and you can dye the dough red or pink. But I actually made cake mix cookies and used a strawberry cake mix. It was perfect.

I still flattened out my dough and cut out the heart shape with my cookie cutter for the large hearts you see below. That could work, but they weren’t perfect. So after my cookies baked, I ended up cookie cutting little tiny hearts inside the baked large heart almost right out of the oven. And we ate the left over pieces, yum. So again, sugar cookies are best, but these others worked out great and I already had the cake mix!

2. Spread a layer of frosting onto one cookie. The frosting could really be any color. Then add another heart cookie on top of the frosted cookie for a sandwiched cookie. You might need to run your finger or your knife along the edge of each sandwiched cookie to help keep the frosting from spilling out.

3. Carefully dip every side of frosting from your heart cookie into the red sprinkles. Shake off any excess.

These cookies are ready to give to a loved one. Perfect for your Valentine.