Appetizer & Entrée In One Winter Dish: Italian Pasta & Bean Soup

If cooking isn't exactly one of your talents, hold onto this recipe. If it is, hold onto this recipe anyway. This chunky soup will dazzle your foodie friends and is also perfect to stash in a big tupperware to feed your family for the rest of the week. It's one of those comfort foods you'll find yourself craving on a cold, rainy day, and one you can whip up in half an hour. I first saw this recipe for Italian Pasta & Bean Soup in Woman's Day magazine. I made a few of  my own improvisations and ended up with my dad's second-favorite soup. (His first-favorite? Check out my Curried Corn Bisque.)

Serves: About 6 Prep time: 5 minutes Cook time: About 25 minutes

Ingredients: 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 tablespoons minced garlic 6 cups reduced-sodium chicken broth 1-1⁄2 cups bowtie pasta or other small pasta 1 can (15 oz) cannellini beans, drained 1 can (14.5 oz) diced tomatoes in juice 1 cup sliced mushrooms (optional) 1⁄4 cup chopped parsley 1⁄4 cup grated Parmesan cheese Salt and pepper, to taste

1. Heat 1 tablespoon of the oil in a pot over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add a pinch of salt and pepper. Add garlic and cook, stirring for almost a minute. (You may need to be careful -- garlic burns quickly!)

2. Add broth and bring to a boil. Add pasta and cook 5 minutes.

3. Stir in beans, mushrooms and tomatoes. Add a pinch more salt and pepper, if desired. Cook about 3-4 more minutes or until pasta is tender. Remove from heat.

4. Stir in parsley, cheese and remaining tablespoon of oil. Make sure you save a few pieces of parsley to add to the bowl upon serving, as a garnish.

My Notes: When it comes to beans, less can be more: When I first made this soup, I only had one can of cannellini beans. Upon draining them, I realized that two cans would be too much and may even overwhelm the other flavors. After all, the dish is heavy enough, what with the cup and a half of pasta. Unless you're a bean fiend, it's best to stick with just the one can.

More healthful with mushrooms: Mushrooms are one of my favorite vegetables and I try to sneak them into recipes whenever possible. I also thought I'd be remiss if I didn't add them to an Italian dish. I found the one cup to be a good amount; it's about as many mushrooms as there are beans. Slice them up so you don't end up with unwieldy chunks in your soup.

A Guaranteed Show-Stopper: Red Velvet Pancakes

Red velvet pancakes. Need I say more? Whenever I hear the words "red velvet" my ears instantly perk up. Cake? Cookies? And this time, pancakes? A friend of mine linked me to this recipe not too long ago and just by glancing at the ingredient list, I could tell this was a must-eat. So I zipped over to the grocery store and stocked up on the necessities. Even though many of the ingredients weren't already lurking in my kitchen, it was well worth it. It was easy to make and difficult to screw up. The end result is moist, fluffy and absolutely irresistible. I wish I could brag that I made all sorts of changes to the recipe, but I didn't change much at all. The full credit goes to a food blog called From Portland to Peonies.

Serves: About 6 Prep time: 20 minutes Cook time: About 10 minutes

Ingredients: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons white sugar 2 tablespoons unsweetened cocoa powder 1 large egg, lightly beaten 3/4 buttermilk 1/4 cup sour cream 3 tablespoons unsalted butter, melted 1 tablespoon red food coloring 2 teaspoons vanilla extract Maple syrup or whipped cream (optional)

1. In a large bowl whisk together the dry ingredients first. Add in the egg, buttermilk, sour cream, melted butter, red food coloring, and vanilla extract. Mix until combined.

2. Heat a frying pan or griddle over medium high heat. When hot add non-stick cooking spray, followed by a small scoop of the batter. Wait for the pancakes to bubble, about 2 minutes, flip and cook for a minute or two more. Top with a pat of butter and maple syrup, or whipped cream.

My Notes: Creme fraiche or sour cream? If you're like me, you probably frequent grocery store chains like Ralph's or even Whole Foods. Creme fraiche can be hard to find, so I made these pancakes with sour cream -- and I wouldn't change a thing.

More vanilla and baking soda: I love the fragrant, floral sweetness of vanilla, so in this recipe, I added a little dash extra. I also used extra baking powder to ensure a fluffy yet dense pancake.

Make it dessert: A friend of mine declined the butter and decided to take this treat to the next level. Instead, he added a generous scoop of vanilla bean ice cream. Ice cream makes just about any food better, and these red velvet pancakes are definitely no exception. If you decided to go with ice cream topping, you may want to make your pancakes a tad smaller. The portions will be less filling and ultimately, less guilt-inducing!

A Spicy Twist On A Classic Finger Food: Cilantro Crab Cakes

We all know that when you're hosting a party or even just a small get-together, it's important to have a decent array of snacks. You'll probably have the requisite meat-and-cheese platter, a bowl of party mix, a tray of pinwheels sandwiches and maybe -- if you're like me, a 20-something year-old junk foodie with other 20-something year-old junk foodie friends -- a punch bowl filled with Doritos. Sure, it's convenient to load the kitchen table with store-bought snacks, but it's nothing compared to homemade treats. I like to offer a mix of both grocery goodies and home-cooked fare -- and this cilantro crab cake recipe from Marcela Valladolid is perfect for parties. It's easy to prep and cook, too: simply mix the ingredients in a bowl and quickly fry the small cakes to golden goodness. They're crabby, they're spicy, and, laced with lime juice and cilantro, they even have a Mexican flair.

Serves: 4-6 crab cakes Prep time: 20 minutes

Ingredients Cakes: 12 oz canned crab meat (usually 2 6-oz cans) 3 tablespoons mayonnaise 1 medium egg, beaten 1/2 cup panko bread crumbs 1/4 cup chopped scallions 1/4 cup finely chopped chopped cilantro leaves 1 tablespoon fresh lime juice Salt and pepper, to taste 1/2 teaspoon habanero hot sauce (optional) Guacamole (optional)

Breading: 4 tablespoons vegetable oil 1 cup panko bread crumbs 1/4 cup finely chopped cilantro leaves

1. Mix the ingredients for the cakes in a bowl. Separate the resulting mixture into 1/2-3/4 inch patties.

2. Brush a thin layer of vegetable oil on each patty, then coat both sides of the patty in pank bread crumbs and cilantro leaves.

3. Heat a drizzle of vegetable oil in a pan and fry each patty until medium golden brown, about 2-3 minutes on each side.

My Notes Extra mayo and less egg. Marcela's recipe calls for a touch less mayonnaise and a large (rather than medium) egg. I added the dash of extra mayo to make the crab cakes creamier, and I went with a smaller egg in order to make the end result less, well, "eggy." Some crab cake recipes don't use egg at all -- but it's important. Egg serves as an adhesive so that the cakes will be more pliable and won't fall apart.

Why habanero hot sauce? The first time I made this recipe I didn't have habanero hot sauce in my pantry; instead, I settled for Cholula. Though it didn't adversely affect my crab cakes, there was no spice. Habanero hot sauce, on the other hand, is strong enough to withstand the cooking process. But if you prefer, you can skip the hot sauce altogether.

Store-bought guacamole? In this dish, the guac serves as a garnish rather than as the star of the plate. While you could mash your own batch of it, it may be a better use of your (limited) time to buy a carton at the store. When I do this, I usually sneak in a squeeze of fresh lime juice and pinch of garlic paste to give the flavor more depth.

Fresh, Salty and Simple: Prosciutto-Basil Crostini

This quick little recipe combines three tasty, savory ingredients: prosciutto, basil and French bread. It's light, it's salty, it's herby, it's crunchy. Would more could you want in a finger food? Just be sure to use the freshest ingredients so each one can stand out on its own. Since it's a Martha Stewart recipe, I'll have to admit it's perfect. I didn't change a thing -- the only thing I did differently was use a toaster oven (and write up a simpler ingredient list).

Serves: 4-6 Prep time: 5 minutes Cook time: 10 minutes

Ingredients 12 slices of baguette (1/2 small baguette, cut diagonally into 1/2-inch-thick slices) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon sea salt (or to taste) Freshly ground pepper 24 fresh basil leaves (at least about 1/2 the size of each bread slice) 4 ounces thinly sliced prosciutto (or 12 slices of prosciutto)

1. Lightly brush both sides of each bread slice with oil. Season with salt and a little bit of pepper.

To heat, using an oven: Preheat oven to 400 degrees. Transfer bread to a rimmed baking sheet. Toast in oven until pale golden, about 5 minutes per side. Transfer sheet to a wire rack or plate; let crostini cool completely.

To heat, using a toaster oven: Preheat toaster oven to 300 degrees. Toast bread until pale golden, about 3 minutes per side. Transfer sheet to a wire rack or plate; let crostini cool completely.

2. Place two basil leaves and a folded slice of prosciutto on each bread slice. Drizzle lightly with oil. Season with a little bit of freshly ground pepper.

My Notes: Oven or toaster oven? I'm sure most chefs and many foodies would insist you use a regular oven. But if you have a small kitchen like I do, you probably don't want to heat up that corner of your living space for a few slices of bread. I prefer to use the toaster oven because it uses less energy and the bread heats faster.

What kind of prosciutto? Because this recipe calls for so few ingredients, it's important to make sure you use good quality ones. You could go with a pre-packaged prosciutto but I find those sometimes tend to be a bit slimy. I prefer to use freshly-sliced Canadian prosciutto from the Whole Foods deli. It's definitely not soggy and is quite lean -- just the way I like my prosciutto.

Why freshly ground pepper? Believe it or not, freshly ground pepper tastes different from the more commonly-used coarse grind pepper. Grinding the peppercorns releases their oils and greater flavor. Plus, this fresher variety makes your finished crostini look even more beautiful.

Cheesy Yet Healthy Pasta: Spinach & Ricotta-Parmesan Stuffed Shells

In seeking out new, tasty recipes, you'll probably find that constantly whipping up rich and creamy foods gets old pretty fast. Sometimes you just want something a little lighter, and this spinach and ricotta-parmesan stuffed shells is just the meal. I'll admit, it requires a considerable amount of prep and cooking time, but it's got plenty of easy-to-use ingredients that make the time whiz by. I found this recipe on EatingWell.com, but added extra ingredients here and there to achieve the tomato-laden, cheesy goodness of a gourmet baked pasta.

Serves: 6-7 Prep/cook time: 1.5-2 hours

Ingredients: 24 jumbo pasta shells, (8 ounces) 2 teaspoons extra-virgin olive oil 2 onions, finely chopped 2 pounds fresh, trimmed spinach, or two 10-oz packages frozen chopped spinach, thawed 2 cups part-skim ricotta cheese 3/4 cup freshly grated Parmesan cheese, divided 1/4 teaspoon ground nutmeg 1 large egg white, lightly beaten 4 cups prepared marinara sauce, or two 8-oz jars 1 cup plain dry breadcrumbs Salt and pepper, to taste Optional: 1 can diced tomatoes with 1 teaspoon of sugar (if you want more marinara sauce)

1. Preheat oven to 375 degrees. In the meantime, boil water for your pasta, and be sure to add  a few tablespoons of salt just before you drop the pasta shells in. Cook shells until al dente. Drain and rinse under cold water. Set aside.

2. Heat oil in a nonstick skillet over medium-high heat. Add chopped onions and cook until softened, about 3 minutes. Then add the spinach and toss to mix well, seasoning with a pinch of salt and pepper. If you're using fresh spinach, be sure to drain the excess moisture after you've washed and trimmed it. Then add it in batches, adding more as the cooked spinach wilts. Let cool and set aside.

3. Mix all the ricotta, breadcrumbs, 1/2 cup Parmesan and nutmeg in a bowl. Add your cooked onions and spinach and season with salt and pepper. Stir in egg white.

4. Stuff each the reserved shells with a generous 2 tablespoons of your cheesy-and-veggie filling.

5. Spread 1 1/2 cups marinara sauce at the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 1/2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top has a nice, golden crust, about 30-35 minutes. Let cool for a few minutes before serving.

My Notes: Mine vs. EatingWell's: EatingWell has a ton of really great recipes -- you can search by low-sodium, low-carb, heart-healthy, you name it, it's there -- but some of them are too dry for my liking. I prefer pasta with a rich, hearty marinara sauce, and with the sharp, salty bite of Parmesan cheese. I added extra of both, and made sure to season my onion and spinach with salt and pepper. I also used more breadcrumbs for more crunch.

More marinara? If you really can't get enough marinara sauce, try adding a small jar of diced tomatoes to the mix. Make sure you counter the bitterness of the tomatoes with a teaspoon of sugar. A whole extra jar of prepared sauce is too much as it isn't likely to fit in your baking dish and would drown out the taste of the cheese.