Just Desserts: Lemon Squares

We've all been gripped with the potluck anxiety of, what do I bring that will show off (Googled) culinary skills, but won't keep me in the kitchen all day? We always fall back on dips or desserts and this recipe falls in the sweets category.

Lemon squares combine a buttery crust and a tart, yet mild, citrus flavor. This recipe, taking into account squeezing fresh lemon juice, took approximately one hour and can be made 24 hours in advance.

Once again, we looked to the trusty Cooking Light for this recipe, and tweaked it to our skill level and pantry contents. 

Bakers tip: Don't over-bake this! The lemon topping shouldn't be completely solid, but almost like a custard or jelly. When squeezing the lemons for juice, be sure to have a wire mesh handy to catch any seeds or pulp. 

Prep time: 25 minutes
Bake time: 20-22 minutes

Ingredients:

Crust:

• 1/4 cup granulated sugar 

• 3 tablespoons butter, softened

• 1 cup all-purpose flour 

Lemony goodness:

• 3 large eggs

• 3/4 cup granulated sugar

• 2 teaspoons grated lemon rind

• 4 medium sized lemons to yield 1/3 cup fresh lemon juice 

• 3 tablespoons all-purpose flour

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• 2 teaspoons powdered sugar, for topping

1. Preheat oven to 350° and begin mixing the ingredients for the crust. Beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy, about 3-5 minutes. Do not pack the 1 cup of flour, then level with a sharp edge. Gradually add the flour to sugar mixture, beating at low speed until it looks like small, fine crumbs. Gently press mixture into bottom of an 9x13 or 8x8 inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

1. For the lemon topping, beat eggs at medium speed until foamy and bubbly. Add the 3/4 cup granulated sugar and next ingredients through salt. Whisk or beat until mixture is well-blended. 

1. Pour lemon mixture over partially baked crust. Bake at 350° for 20 to 22 minutes (in a gas oven) or until set and you see a few brown edges. You'll know it's done when you stick a toothpick and it comes out a little gooey, but not liquid. 

1. While the squares are still hot, evenly spread the powdered sugar. Chill for at least 3 hours before serving. 

Couscous with Tofu and Heirloom Tomatoes

We enjoyed our very first couscous recipe so much (Whole Wheat Couscous with White Beans, Tomatoes, Spinach and Red Peppers) we went searching for another way to use our box of couscous. We ended up combining ingredients that looked good at the store and the lucky winners were tofu and mini heirloom tomatoes.

This dish is flavorful, high in protein, and makes for great leftovers. 

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

• 2 16 oz. packages of firm tofu, cubed and dried
• 1 16 oz package of mini heirloom tomatoes, halved
• 1 medium onion, diced
• 1 cup dry couscous
• Olive oil
• 2 tablespoons sriracha 
• 1/8 teaspoon of salt
• 2 cloves of garlic, crushed
• 1 medium sized cucumber, sliced (optional) 

In a shallow pan, make the couscous according to the directions. Set aside.

Heat the olive oil and brown the onion. Place the onions in a bowl. 

In a very hot pan, pan fry the tofu until it is browned, about 3 minutes per side. Place the browned tofu in the bowl with the onions.

In the same pan, saute the tomatoes and garlic for 2-3 minutes. 

Combine the onions, tofu and couscous with the tomatoes and heat for about 5 minutes. mix in the sriracha. Feel free to top with the cucumbers, if desired. 

Chicken with Feta, Vegetables

Low carb meals don't necessarily have to be dry, tasteless affairs. We consulted old, reliable Cooking Light and added to the delicious Feta Chicken and Vegetables recipe. 

We needed more on the vegetable front and added mushrooms and yellow and orange peppers to their mix. The original recipe only accounted for two servings, so we increased it to about 8. 

The dish is savory and filling, and the vegetables add a satisfying crunch. 

This is a bit time consuming, but the effort is worthwhile, as the dish heats up well and makes great leftovers.

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients:

• 1/3 cup all-purpose flour
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 8 thin sliced chicken breasts
• 1 teaspoon olive oil 
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 2/3 cup fat-free, less-sodium chicken broth 
• 10 oz sliced white mushrooms
• 1 tablespoon red wine vinegar
• 1/4 cup crumbled feta cheese

Pre-heat oven to 350. 

Combine flour, chili powder, black pepper and salt in a shallow dish and coat each chicken breast in mixture. 

Heat oil in a deep pan and cook chicken for 3 minutes on each side, until browned. Transfer chicken to a 9x13 dish, sprinkle with 1/8 cup feta and bake in pre-heated oven for 10 minutes. 

Saute vegetable mix in the same pan for about 3 minutes. Add chicken broth and vinegar and stir until tender, about five minutes. In a separate bowl, mix vegetables and 1/8 cup of feta cheese.

Serve!

Almond-Crusted Tilapia

We're always searching for new ways to prepare fish. This crusted fish recipe combines this All Recipes post and an episode of America's Test Kitchen. (If you haven't seen this on your local PBS channel, we highly recommend it. It is fascinating!) The cornstarch addition keeps the fish tender, but a very crispy crust. 

The recipe adds a thick-ish layer to a very thin fish, but not in an unpleasant way. Even though the fish is pan fried and coated, it holds its crispness, due to the structure of the almonds. We recommend serving this with a simple side salad and your favorite dipping sauce like tartar sauce or even plain mayonnaise. 

Cook time: 40 minutes
Prep time: 20 minutes

Ingredients:

• 2 eggs
• 1 teaspoon lemon pepper
• 1 teaspoon garlic pepper
• 1 cup raw ground almonds
• 1 cup freshly grated Parmesan cheese
• 6 (6 ounce) tilapia fillets
• 1/4 cup all-purpose flour for dusting
• 1/4 cup cornstarch
• 1 tablespoon red pepper flakes (or to taste)
• Salt to taste
• 1 tablespoon olive oil
• 1 cup freshly grated Parmesan cheese

With a large, heavy knife, chop the one cup of almonds into very small pieces, but not quite crumbs. Place in a shallow dish and set aside.

Combine the cheese, flour, corn starch, red pepper flakes and salt in a shallow dish. Beat the eggs in a separate dish. 

Heat the oil in a deep pan. 

Dredge the fillets in the flour mixture, then the eggs, and finally the almonds. Cook for about 3 minutes per side in the hot oil. Drain each fillet on a paper towel.

Veggie Pizza (no pizza stone necessary)

Homemade pizza is a satisfying meal because you can put whatever you want on it! For this run through, we went with veggie toppings and a delicious garlic and herb crust from Trader Joe's. 

The instructions on most pizza dough call for a pizza stone, but don't offer any tips if you don't have one. Having limited space, we went about trying to find the best way to achieve the same crispy crust. Pre-baking the crust is key!

Prep time: 40  minutes
Cook time: 17-20 minutes

Ingredients:

• 1/2 yellow pepper, chopped
• 1/2 red pepper, chopped
• 1/2 orange pepper, chopped
• 1 cup frozen spinach, thawed and drained
• 1/2 onion, diced
• 1 cup pizza sauce
• 1.5 cups shredded mozzarella cheese 
• 1 package pizza dough

Lightly flour a surface and rest the dough out of its packaging for 20-30 minutes. 

Pre-heat the oven to 400. When the dough is ready, roll it out to about a 11x17 rectangle. Place the dough on a greased 11x17 pan. Bake the dough for 8-9 minutes. 

Pan fry the peppers, spinach and onion for about 10 minutes, or until the onions are slightly browned. 

Cool the dough for about 10 minutes, then evenly spread the sauce. Sprinkle 2/3 of the cheese, and spread the vegetable toppings. Top with the remaining cheese. 

Bake the pizza for 10-12 minutes, or until the cheese starts to bubble.

No-bake Pralines

A trip to NOLA isn't complete without a visit to Southern Candymakers on Decatur St. We had our first, right off the stove pralines from them in 2009 and have always made it a stop when in the city. 

This praline recipe is from The Kitchn and helped us satisfy cravings when not in the Big Easy. Since this is our first foray into candy making, we followed it closely, but included some tips for first timers below. 

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

• 1 1/2 cups  white sugar
• 3/4 cup light brown sugar, packed
• 1/2 cup whole milk (but it seems 2% is fine)
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans, roughly chopped

Absolutely essential equipment:

• Candy thermometer, because 220°F looks like 240°F and you don't want underdone candy
• Silicon spatula for stirring
• Deep pot for the mixture
• Parchment paper, foil or a silicon mat to cool the pralines

Place a long sheet of parchment paper where you want the pralines to set. A silicon mat works too. Have a ladle in the same area, and an extra spoon in case you need to scrape the candy from the ladle. 

You'll need a fairly deep pot for the candy and a silicon spatula to stir. The candy stuck too much to wooden spoons!

Combine all the ingredients in the pot and heat over medium-high heat, stirring to ensure the butter melts. Once the mixture starts to boil, stir constantly. You'll notice the mixture become cloudy and it will start to thicken. After about 5 minutes, check the temperature with a candy thermometer. The candy will be ready at 240°F.

When the mixture reaches 240, take it off the heat, but keep stirring. Using your ladle, drop small to medium spoonfuls of the candy on the parchment. Cool the pralines for at least 10 minutes then enjoy! These will keep for 5-7 days in an airtight container, but are the most delicious as soon as they cool!

Whole Wheat Couscous with White Beans, Tomatoes, Spinach and Red Peppers

We're kicking of 2013 with a vegetarian recipe, to help any New Years resolutions out there. We've never dealt with couscous before, but this recipe has us clamoring for more. This is easy, fast and makes a lot of food. Good thing it heats up well, as you will definitely have leftovers. This recipe yields about 8-10 servings. 

To make this part of a healthy meal, try pairing it with corn bread (yum), a side salad or soup. 

Prep time: 10-12 minutes minutes

Cook time: 10 minutes

Ingredients:

•  olive oil
• 1 medium onion, finely chopped
• 1 bag (about 6 oz) of baby spinach, roughly cut
• 2 (15 oz.) can white beans, drained and rinsed
• 2-2.5 cups cherry or grape  tomatoes, each cut in half
• 1 roasted red pepper, cut into strips
• 1 cup of uncooked couscous (whole wheat is a great choice if it's available)
• Salt, red pepper flakes and sriracha, to taste
• 1 tsp cumin 

Make the couscous according to the directions. Set aside.

Heat the olive oil and saute the onions until translucent in medium high heat. Add the tomatoes, red pepper and spinach. Cook until the spinach is wilted, about 3-4 minutes. Season to taste with salt, pepper, sriacha and cumin. 

Lower the heat and add the couscous. Mix until well combined. Serve hot and with you choice of sides. 

Pumpkin Roll Cake with Cream Cheese Frosting

We wanted to celebrate our 100th post with a special treat. A roll cake looks deceptively easy, but we learned the hard way it takes some practice and more patience to create. However, all the hard work does pay off as it's delicious and a fun, non-traditional dessert. The baking process also lends itself to some great stories. We ad libbed this recipe from All Recipes, which provided a great base. 

Before embarking on this journey, it would behoove you to read this 'how-to' from Cooking Light. We'll also outline the process below-but just in case you wanted a second opinion. 

Some key equipment you'll need to guarantee success:

• 15x10x1 baking sheet. We tried to cheat with a regular cookie sheet, and it's too big. It makes the cake too thin and susceptible to tearing during the rolling process.
• Wax paper: can't roll the cake without it.
• Smooth (read: no textures) kitchen towel. Anything with raised patterns just gives the cake more surface to latch onto, increasing the chance of tearing.
• Mesh strainer: this will help evenly spread the powdered sugar. 

Prep time: 30 mins

Cook time: 1h 15 mins (including cooling)

Ingredients:

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• Juice from half a lemon (around 1-1.5 teaspoons)
• 3/4 cup all-purpose flour, plus extra for pan/paper
• 2.5 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces cream cheese, softened
• 1 cup powdered sugar, plus extra to dust linen towel
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract (great time to use your homemade extract)

Preheat oven to 375. In a medium sized bowl, beat eggs on high until foamy, about 5 minutes. Gradually introduce the sugar until it's thick. Mix in pumpkin and lemon juice. 

Combine flour, cinnamon, baking powder and salt and fold into the pumpkin mixture.

Grease your baking pan and line it with wax paper. Grease and flour the paper to ensure the cake does not stick. Spread the batter evenly on the pan. Bake for about 12-15 minutes, until the cake is springy to the touch. While the cake is baking prepare the linen towel: dust liberally with confectioners sugar 

Immediately flip the cake out of the pan and onto the linen towel. Peel off the wax paper backing and roll the cake, short end first. Cool for about 30 minutes. 

While the cake is cooling, make the frosting. Mix softened cream cheese, 1 cup powdered sugar, butter and vanilla until well combined. 

When the cake is slightly cool to the touch, carefully unroll it and spread the icing over the cake, up to about 1 inch of the edges. Roll it back up, sans towel. If your cake does tear, don't fret and use the icing like glue to keep it all together. Cover it with cling wrap and chill until ready to serve. (Trust us, it does taste better chilled).

Easy Warm Tofu Salad

With the holidays upon us, perhaps like us, you need a palate cleanser. This tofu salad has Asian flavors, mainly from the soy sauce and sesame seeds. Alone, it makes a light lunch, or a light dinner side salad. The flavors are mild, so if you're looking for something a bit bolder, toss the salad with our Thai Vinaigrette dressing. 

To keep the tofu from becoming too crumbly and losing its shape in the salad, be sure to pat it as dry as you can and properly brown it before mixing.

Prep time: 15 minutes
Cook time: 10-12 minutes

Ingredients: 

• 3 tablespoons peanut oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons soy sauce
• 1 tablespoon sesame seeds
• 1 14-ounce package firm tofu, cut into 1-inch cubes
• 1 bag mixed salad greens of your choice
• 2 medium carrots, peeled, halved lengthwise and sliced (we went with the pre-sliced carrots...because why not)
• 1 large cucumber, chopped

In a small bowl, combine peanut oil, rice vinegar, honey and sesame seeds. Set aside. (If using other dressing, skip this). 

Heat up one additional tablespoon of peanut oil and 2 tablespoons of dressing in a large pan. Pan fry the tofu over medium-high heat, turning every 3-4 minutes, until browned. Remove from heat and combine with salad greens, carrots and cucumbers. Toss with remaining dressing

Tomato Tart with Fontina

A light savory tart is just the antidote to the winter blues. This gem comes from Southern Living, which is a twist on a lighter French classic. We put our own small kitchen twist on the the tart and made it a bit smaller and manageable. 

This can be a side dish, or you can pair it with a hearty salad for a light entree. It's a great potluck choice as well. 

Prep time: 40-45 minutes
Cook time: 30-35 minutes

Ingredients:

• 1/2 (15-ounce) package refrigerated pie crust
• 1 garlic bulb
• 1/2 teaspoon olive oil
• 2 cups shredded fontina cheese
• 2 medium sliced tomatoes, sliced
• salt and pepper to taste

1. Preheat oven to 450. Press refrigerated pie crust on bottom and up sides of a 9-inch tart pan with a removable bottom. Be sure not to stretch the crust too much, as it will shrink down during baking. Bake the crust for 7-8 minutes or until pie crust is lightly browned; set aside.
2. Cut off the pointed end of garlic bulb and place it on a piece of aluminum foil. Brush the bulb with the olive oil and fold the foil to seal it. Place the garlic on a cookie sheet and bake at 425 for 30 minutes. Cool then squeeze the pulp through the cut end and brush the pulp on the bottom and sides of the pie crust. 

Sprinkle 1 cup fontina cheese over the garlic crust. 

Slice tomatoes and sprinkle with salt and pepper. Place on paper towel and blot; let stand 10 minutes. Arrange tomato slices in concentric circles over shredded cheese. Sprinkle with remaining 1 cup cheese.

1. Bake at 350° for 30-35 minutes or until tart is lightly browned.