Surprisingly enough, my kitchen has not had much of a rest over the last few weeks. I’ve tried out quite a mix of new recipes and improvised with some creations of my own. Most notably:

HOMEMADE. CINNAMON. ROLLS. Nothing screams holiday poundage like slow rising dough rolled in butter, cinnamon and powered sugar, doused in a healthy coating of cream cheese frosting.

Lucky for me I attempted this recipe found on Tastespotting, (a great site when seeking inspiration; an awful site when sitting at your desk at 11:30 craving lunch and all you have to look forward to is a Trader Joes microwavable Indian food experiment), while at home over the holiday. Mom’s KitchenAid bowl mixer really comes in handy when whipping up the yeasty dough.

I hadn’t attempted cinnamon rolls before, but this was a pretty easy-to-follow recipe. It does take a solid 4 hours for the dough to rise, so plan ahead. Also make sure you read through all the directions because it does require some maneuvering- i.e. having to put a pan of boiling water in a cold oven with the cinnamon rolls prior to baking.

Chicken Tortilla Soup

I couldn’t find a recipe that seemed to contain the ingredients I envisioned, so I borrowed from a few and added in what I wanted. If you’re looking for a very authentic style of tortilla soup, with a clear broth, read below. If you prefer less spice, leave out the added chili pepper.

Ingredients:

Vegetable oil

1 chopped red onion

4.5 cups chicken broth

2.5 cups pre-cooked shredded chicken

1.5 tsp. cumin

Salt and pepper to taste

1 can of tomatoes with chilis (a few brands make this- I used Rotel)

Half of a diced green chili pepper

5 sprigs cilantro

¼ tsp agave syrup (Not really necessary, but gives it a good flavor)

¼ cup of cilantro, chopped

1/2 lime – zest

1/2 lime – juice

Garnishes

Chopped avocado

Sliced radish

Shredded cheese

Tortilla chips

1) Saute onion in vegetable oil for about 2 minutes, before browning

2) Add chicken broth, chicken, cumin, s/p, green pepper, 5 sprigs of cilantro and agave. Simmer for 15-20 minutes

3) Remove cilantro stems

4) Add lime juice, zest, cilantro and simmer for about 5 minutes

5) I haven’t gotten crazy yet and made my own tortilla chips, so throw in store-bought, top the soup with a little more cilantro, avocado, cheese and radishes, and you’re set.

Voila:

I’ve also tried out a few dressings, marinades and rubs lately.

Gwyneth Paltrow’s GOOP blog, as out-of-touch and superficial as it can be at times, has had some great recipes lately. One I’m currently obsessed with is a great carrot-ginger dressing, much like the kind you find on green salads at Japanese restaurants.

In a blender/food processor, mix:

1 large carrot, chopped up

1 large shallot, chopped up

2 tablespoons fresh ginger, chopped up (For tips on how to work with fresh ginger, she’s very helpful)

1 tablespoon sweet white miso (I got mine at Cost Plus)

2 tablespoons rice vingegar

1 tablespoon roasted sesame oil

One blended, while the blender is still going, add in:

¼ cup grapeseed oil

2 tablespoons water

For a blackened swordfish, I combined equal parts dried oregano + thyme, (about 1 tablespoon each), with a little cumin, a little chili powder and salt and pepper. I doused the fish in olive oil, and coated one side with the rub. I don’t have a bbq, so to cook the fish I got one pan red hot and cooked the fish, rub side down, for about 2 minutes to sear it. I then transferred it to another pan, going at med heat with olive oil, to cook the other side for about 6 minutes. Came out with great flavor!

It’s been a tasty few weeks in Apt 9 lately, which has significantly pleased the SO.