Carrot Cake Jam

In my book, there's no better way to brighten up a dark late-autumn day than by making a batch of sweet, brightly colored jam. This "carrot cake" jam is a bit unusual but oh-so-good. It makes anything taste like dessert -- even breakfast. Particularly great served on toast with a generous schmear of cream cheese.

(Note that this recipe makes 7 half-pints, so you may want to halve it, as I did.)

One Year Ago: Rice with Sage-Infused White Bean Sauce

Carrot Cake Jam

From Better Homes and Gardens' Canning

• 2 cups finely shredded carrots (about 4 medium)
• 1 cup finely chopped, peeled pear
• 15-ounce can crushed pineapple (packed in juice), undrained
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1.75-ounce package regular powdered fruit pectin
• 4 cups granulated sugar
• 2 cups packed brown sugar
• 1/4 cup flaked coconut or raisins (optional)
• 1 teaspoon vanilla

In a large heavy pot, combine carrots, pear, pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.

Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon if there is any. Stir in coconut or raisins (if desired) and vanilla.

Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Makes 7 half-pints.

Smoky Split Pea Soup

I'm pretty sure smoked paprika is the most beloved spice in our household. Yeah, there are a lot of other great spices, ones that we can't live without. I'd probably die if I went three days without using cumin, cinnamon, or curry powder. But nothing gets me quite so excited as when I find a new recipe that calls for smoked paprika (and hopefully a squeeze of fresh lemon juice, which just compliments it so well). If you don't have smoked paprika in your home, please do yourself a favor and buy some now. (And make this Moroccan pot-roasted eggplant dish that's Joe's absolute favorite.)

So, yeah, this soup was really great. It's not going to win any beauty contests, but it's super easy and tastes awesome when sprinkled with a garnish of fresh thyme from your Aerogarden and scooped into your mouth with a big crusty hunk of whole wheat bread. Which is how I ate it, in case you couldn't guess.

Smoky Split Pea Soup

From Appetite for Reduction

• 1 teaspoon olive oil
• 1 medium onion, diced small
• 4 cloves garlic, minced
• 1 teaspoon salt
• A few twists of the pepper grinder
• 4 teaspoons smoked paprika
• 2 teaspoons dried thyme
• 1 1/2 cups diced carrots
• 1 1/4 cups dry split peas
• 4-6 cups vegetable broth
• 1 tablespoon freshly squeezed lemon juice

Preheat a large soup pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Add the garlic, pepper, and salt, and saute for another minute. Add the paprika and thyme, and stir continuously for about 15 seconds to toast the spices a bit.

Add the carrots, split peas, and broth. Cover the pot and bring to a boil, the lower the heat to a simmer and cook for about 40 minutes, until the peas are creamy. Stir occasionally to prevent the soup from burning at the bottom. If necessary, thin the soup with water. Add the lemon juice and taste for salt and seasonings. (I had to add about another teaspoon more each of salt and smoked paprika to get it tasting super delicious.)

Moroccan Zucchini and Chickpeas

So I've pretty much learned by now that if a recipe has "Moroccan" in the title, I'm probably going to like it. I mean, that word tells me the dish is going to have lots of cumin and coriander, some cinnamon, some mint, and it's probably going to be served with couscous. That's a recipe for success in my book.

Another thing I've learned is that healthy eating is much easier when the food you prepare is really flavorful. Healthy food should never be bland or boring. You know what has zero calories? Spices. This recipe is a great example of a dish that's low-cal, low-fat, and super tasty because it has tons of aromatic and delicious seasonings. It's a great way to keep that new year's resolution going as long as possible.

Moroccan Chickpeas and Zucchini

From Appetite for Reduction

• 1 teaspoon olive oil
• 1 small yellow onion, sliced thinly
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Generous pinch of ground cinnamon
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1 cup baby carrots
• 2 zucchini, sliced into half-moons
• One 24-oz can whole tomatoes
• Two 16-oz cans chickpeas, rinsed and drained
• 3 tablespoons chopped fresh mint, plus a little extra for garnish
• Couscous, for serving

Preheat a large pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with the veggie broth and mix in the carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes. Add the zucchini. Break up the tomatoes with your fingers and add them to the pot, including the juice. Mix in the chickpeas.

Cover the pot and bring to a slow boil. Cook for about 15 minutes. Then adjust the lid so that there's some room for steam to escape. Cook for another 15 minutes; the liquid should reduce a bit, but not too much. Add the mint and let sit for about 10 minutes to let the flavors meld. While the stew is resting, prepare the couscous. Remove the bay leaves from the stew and adjust the salt if necessary. Serve the stew over the couscous and garnish with mint.