Happy November, everyone!  I hope you all had a safe and happy Halloween weekend and are now enjoying all that candy you sent your kids out to retrieve for you. I know that's my plan!! ;-)

Despite being in the middle of my favorite few months of the year and surrounded by talks of the holidays, I've been going through an emotional rough patch these past few weeks.  In addition to some personal stuff I'm struggling with, I am finding it harder to deal with the world at large.  Any time I flip on the tv, I'm bombarded by news stories of people doing horrible things to one another, candidates tearing each other down, awful accidents and nasty accusations...  Days just seem a little darker right now - both literally and figuratively.

The other night, I decided to do a search for some happy news and came across Sunnyskyz.com.   It's a website dedicated to searching for and relaying all of the good things that are happening in the world.  I must have spent a good hour on it, and I. Am. In. Love.

 As I figure I'm not the only one to have times like this, I thought I'd share one of my favorite posts from it and send the sunshine your way.

This video is about a high school (not far from where I live, actually) who named two kids with down syndrome as their homecoming king and queen.  And their reactions are amazing.

Source

I highly recommend spending some time trolling their website, reading the stories, watching the videos and breathing in some fresh air and sunshine.  There IS good in the world, and taking some time to focus on it has got to be as good for you as exercise (and a whole lot cheaper than Prozac). 

Have a joy-filled day, friends.  Be good to each other.

I love a good salad.   Particularly when it's hot outside, a lovely crisp and cool salad seems like the perfect light meal.

This easy to throw together salad is delicious deviation from the traditional salad mix, chopped peppers, grape tomatoes and Italian dressing. 

Sweet & Crisp Simple Salad
 
2-3 c. Shredded Lettuce (I like Bibb and Romaine)
1/4 Small Onion, Sliced
1 Fuji Apple, Thinly Sliced
1/2 c. Sliced Almonds
1/2 c. Shelled Salted Pumpkin Seeds
*1 c. Honey Roasted Chicken Breast, cut in strips (I recommend Perdue's Short Cuts!!)
2 Tbsp. Raisins
2 Tbsp. Dried Cranberries
2 oz. Buffalo Mozzarella
Cracked Black Pepper, to taste

Toss together ingredients, then drizzle with dressing of your choice (I like Panera Bread's Fuji Apple Vinaigrette, found in the produce aisle).  Serve with crusty bread and white wine.  Yum!

*Vegetarian? Try throwing in some sliced portabella mushrooms!

Wholesome, easy, inexpensive, delicious and stick-to-your-ribs (thankfully not your thighs), this Autumn Oatmeal is my favorite chilly-dreary-day breakfast.    Okay, I can't exactly say this is an earth shattering recipe, BUT I've had several requests for it recently, so I thought I'd share with you gorgeous people.  





Ingredients:

1/2 c. Plain Quick Oats
1 c. Water (you can use milk if you prefer) 
1/2 Apple, chopped into small cubes
1 - 1.5 tsp. Pumpkin Pie Spice 
1/4 c. Raisins
1/4 c. Dried Cranberries
1/4 c. Slivered Almonds or chopped pecans (optional)
Brown Sugar (optional)

Deliciosuity in the Making: 

1.  In a microwave-safe bowl, combine oats, 1/4 of the apple, and pumpkin pie spice.  Stir til combined.  Add water and stir.
2.  **Cover with a paper towel, and heat in the microwave 1.5 - 2 minutes.
3.  Remove with care, the bowl will be very hot.  
4.  Stir in the remaining apple, raisins, cranberries and nuts.   Add brown sugar if desired (I prefer it without). 


That's pretty much it!  Add a glass of cold skim milk (or white water, as my husband likes to call it) and, in less than five minutes, you have a filling, well-rounded breakfast that's high in fiber and nutrients and low in processed sugar.  

**Note: To reduce the calories by half, forget to cover the bowl while it's heating in the microwave.  Like magic, half of the calories (and by calories, of course, I mean oatmeal) has now cemented itself to your turntable.  Now you can burn up the rest of the calories by spending an hour scrubbing the inside of your microwave.  Not that I've done this before...

Okay, so it's not exactly gourmet cooking, but it IS one of my favorite easy, fast and healthy meals and my friends often ask for recipe.

It's the perfect fare for when you feel like you have "nothing to eat" in the house.  A few items from your pantry, freezer and produce drawer (and whatever else you happen to have on hand - it's GREAT for leftovers!) and you have filling, delicious and nutritious grub in less time than it takes to get delivery.

• Whole Wheat Tortilla
• Re-fried Beans and/or black beans
• Frozen Veggies (corn, peppers, onions)
• Lettuce
• Tomato
• Avocado
• Salsa
• Light Sour Cream
• Lime 

(You'll notice that "cheese" is conspicuously absent from my list.  Absolutely add it if it cranks your tractor.  I just feel that most American made cheeses are severely lacking in flavor and authenticity and therefore don't feel like wasting the calories.  Plus, with all the other yumminess, you won't notice the difference!)


In a small pan, heat 1/4 c. of water, and 2 cups of frozen veggies over medium-low heat.  Add salt and pepper.  Cover and continue cooking for 5-10 minutes, stirring occasionally.
Chop raw veggies.
Heat beans in separate pan over low heat til warmed through.  Stir often.
On a microwave-safe plate, place a wet paper towel, your tortillas, and then another wet paper towel.  Warm for 20-30 seconds. 

Spread tortilla with beans and warm veggies (the corn gives it such a lovely sweetness!).  Cover with cold veggies, salsa, a dollop of sour cream and a spritz of lime.  Fold one end over ingredients and then roll adjoining sides.

Enjoy! 

Looking for side dishes? Raid your pantry further and add some Mexican rice and pineapple!  

As many of us work during the day, the idea of whipping up a gourmet meal for Valentine's Day can be a little overwhelming.  But cooking a special dinner at home doesn't need to be complicated or time-consuming.  

Below is my sure-to-impress, romantic and oh-so-easy Valentine's dinner for two.

• Cover a baking sheet with parchment or wax paper.
  
• Wash and dry strawberries. Set aside.
• Coarsely chop semi-sweet chocolate and put in microwave safe bowl. 
• With your microwave at 50% power, heat for one minute, stirring halfway through 
• Stir chocolate again, adding 1 tbsp butter. 
• With your microwave at 50% power, heat for one additional minute, stirring halfway through. (Every microwave is a bit different so keep your eye on the chocolate and stir more frequently if necessary, to prevent burning.)
• Carefully remove chocolate from microwave and stir mixture til smooth.  
• Holding a strawberry by the top, dip into chocolate until it is 3/4 covered.  Lift straight up and twist slightly, to allow any excess to fall back into the bowl.  Set on waxed paper to harden. (Sprinkle with coconut if desired)
• Continue until all strawberries have been dipped.  
• Allow to cool for  at least 30 minutes.
• TIP: Storing in the refrigerator will cause the berries to sweat (which will turn them into a gooey, not-so-impressive mess).  Store in a parchment lined container at room temperature until ready to plate.

• Preheat oven to 425 degrees
• Cover a half sheet pan in olive oil 
• Wash and dry potatoes 
• Chop in half (this allow the cut side to caramelize and get some color) and place on pan. Try to make them as evenly sized as possible. 
• Drizzle with oil and sprinkle with 1 Tbsp. Herbes De Provence, 2 tsp. kosher salt & 2 tsp pepper 
• Place in preheated oven and set timer for 40 minutes. Turn potatoes halfway through.

Step 2: Salmon 
The salmon pouches are something unique and fun.  Because the pouch can go directly onto the plate, it keeps plating neat, and there is an element of fun in breaking into the pouch to eat (think -cracking crab legs open- but less messy and expensive).

• Thinly slice lemons, and set aside several sprigs of dill.
• Check filet for pin bones by running your finger along the cut side.  
• Slice filet into portions 
• Cut a section of 14" parchment for each portion of salmon. 
• Place 1 fish portion on parchment so that the right edge of portion is in the middle of the parchment (salmon will look slightly off-center).
• Drizzle salmon with olive oil. Place 2-3 lemon slices and 2-3 sprigs of dill on top of the fish.
• 1. Fold parchment in half over salmon, by bringing the right side of the parchment to meet the left.  Press the fold together to create a crease, being careful to avoid the section where the salmon is.  2. Starting at the bottom right corner, fold and crease the parchment 90 degrees to the left, stopping at the bottom of the fish. 3. Again, start at the right corner and make another 90 degree fold (you will be folding on top of the first fold.  The idea is to create a semi-airtight pocket.) 4. Continue folding/rolling the parchment around the salmon until you reach the opposite side.  You will have only a small "tail" of parchment left over. 5./6. Fold tail directly under the salmon pouch.  
  

• Place pouch on baking sheet and slice a tiny hole in the top for steam to escape.
• Repeat process for all salmon portions. 

• When potatoes only have about 10-12 minutes left, reduce heat to 400 degrees and place salmon tray in the oven as well.  
• Check the salmon after 10 minutes.  The fish should be firm but bounce back with a little bit of pressure. If you're unsure, insert a meat thermometer into the slit in the pouch (being careful not to rip the parchment).  Salmon is done at 140-145 degrees. 

 Step 3: The Asparagus
A broiler is, essentially, an upside down grill.  It's a great way to cook up veggies quickly and get that great caramelized flavor from the flame. Asparagus is already a festive and out-of-the-ordinary vegetable (that looks great when plated), but by this simple preparation - the basic herbs, splash of olive oil and crisp texture from the fire - you allow its unique flavor to come through.

• After washing asparagus, break off the thick ends and place on baking sheet.
• Drizzle with olive oil and toss til coated. 
• Sprinkle with sea salt and pepper.
• Once potatoes and salmon are finished, pull from oven, and allow to rest while cooking asparagus. 
• Turn on broiler.
• Broil asparagus 5-7 minutes, turning 1-2 times. 

The end of summer and beginning of fall bring about some of the most flavorful produce of the year.  Put them to good use with this easy and delicious recipe.

 
Ingredients:
1 cup sweet corn
1/2 cup green beans, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
3/4 cup red onion, chopped
1 large sweet potato, chopped 
1 - 2 cups turkey kielbasa or sausage
1 cup apple, chopped
Honey (to taste)
Olive Oil

Salt and Pepper 

Preheat oven to 400 degrees.
Toss ingredients in large bowl.  Drizzle with honey.  Toss ingredients with olive oil, add salt and pepper.  Spread into single layer on half sheet pan.  Roast for 35 minutes, stirring twice.
Let cool for 5 minutes. Enjoy!


Tips:
- The great thing about this recipe is that you can add or subtract ingredients as they are available to you.  Try using local produce from farmers markets or gardens! 
- To reheat, toss with butter and saute.