For desserts and baked goods, I love these little shortbread cookies because I got to play with caramel. My other favorite recipes included the 3-Bite Cherry Clafoutis and making Apple Fritters from scratch.

With vegetables dishes simpler can be best, it was very close but my  roasted Greek lemon potatoes beat my asparagus with fish sauce and crispy shallots recipe by just a tiny bit.

If you feel inclined or inspired to make an appetizer out of a vegetable, as I seem prone to do,  try these zucchini fritters. Or if you are more adventurous might I recommend kale spanakopita or this beet and potato rösti recipe?

After sifting through a dozen soup recipes, it was surprisingly easy to nominate this warm and spicy cashew and tomato soup as the best soup of 2011. Now, if you need a little bit more meat in your life, try the apple and parsnip soup which is garnished with crispy pancetta and also delicious.

As a carb addict, I create a lot of risotto and pasta recipes, my favorite risotto recipe this year was easily the fig and gorgonzola risotto. However, both the mushroom risotto recipe with toasted pistachios and the pancetta and leek risotto are excellent.

Most of the grilling recipes are best in the summer, but we grill year round either on the barbecue or on a cast-iron gril pan. Favorites this year included a spicy pork tenderloin, a peanut and coconut chicken recipe, and a grilled flank steak marinated in orange and chipotle that turned into tostadas. Try the chicken, it turns into a wonderful noodle salad.

For a more comforting meat recipe, try this coconut and apricot curried chicken recipe, it may not look like much but it’s delicious. More adventurous? Try these lettuce wraps with pork belly, fennel slaw and apple.

If you are a lover of seafood I implore you to try cantonese style steamed fish. Looking for an appetizer? A favorite appetizer of mine was these shrimp with an orange and chive beurre blanc.

One of my absolute favorite recipes that I developed this year was my 60% whole wheat pizza dough recipe. I think you will hear more about this, because since then I have also adapted it into a rustic loaf and an oily focaccia with great results. Give it a try!

Last but defintley not least are my two favorite pasta recipes of the year, selected from a great many I assure you. This creamy roasted eggplant linguine recipe won my heart with it’s subtle flavours…

..while this roasted tomato and green olive pasta I love for it’s strong contrasts.

So there you have it, the top 11 recipes of 2011 from Daily Unadventures in Cooking. If you enjoyed the site and the recipes this year then tell your friends and follow me on facebook! Also if you have any requests, or recipes  you would like to see more of,  tell me in the comments!

Want more great recipes? Check out my favorite recipes from 2010 and my my favorite recipes from 2009!

Wondering which Squash to Pick?
Each of the squash varietals has their own personality. Frequently, they are interchangeable but still have their own strengths. Butternut is the most pricy and popular, I like using it for soups because its texture is so creamy and its flavour is very clean. Kabocha is new to the North American market, although it has been a popular Asian varietal for some time. It has an earthier taste and a fluffy texture which I enjoy roasted with herbs and spices. Acorn is easily recognizable for its ridged shape, and is a perfect vessel for stuffing with grains, vegetables, and spices. Spaghetti squash is named for the long strands its flesh separates into when cooked. It is generally not interchangeable for other squashes in recipes.

ROASTED
At it’s most simple you can chop a squash into a few pieces, scope out the seeds and rub with olive oil and spices. Roast it in a hot oven, and cut the pieces into similar sizes so they cook evenly. A simple and healthy way to enjoy a good winter squash.

Balsamic Roasted Kabocha Squash Recipe

Sweet and Spicy Winter Squash Recipe

SOUPS
Squash works very well both in pureed or chunky soups. Make double and stick in it your freezer for wholesome meals on a rushed night.

Curried Squash Soup Recipe

Butternut Squash, Red Lentil, and Coconut Soup Recipe

RISOTTOS
Squash cooks into risotto beautifully, especially when paired with butter-fried sage or blue cheese. Leftover roasted squash can also be stirred into risotto as a great way of transforming leftovers.

Kabocha Squash Risotto with Blue Cheese

Butternut Squash and Sage Risotto Recipe

CASSEROLES
Casseroles are always a great way to make entertaining easier and they don’t have to come with a heavy calorie count. Here are just a few great squash recipes where the squash is cooked, and then combined with cheese, spices or other flavours and then baked again.

Spaghetti Squash Gratin Recipe

Twice Baked Butternut Squash

Put it in Soups
Kale is a great healthy green to include in your soups because it will hold it’s texture and shape without breaking down like spinach. My favorite kale soup is with sausage and white beans, but if you are vegetarian or vegan, you can try substituting squash or this potato and kale soup.

Braise it
At it’s simplest, kale is wonderful braised with aromatics like garlic and onion in some stock or wine. Finish with a dash of vinegar or lemon. If you are looking for something fancier, there is always my recipe for braised squash with bacon, kale, sage, and apples.

Eat it RAW
Cooking the kale will make it less bitter and more palatable, another way to do this is to use salt to draw out the bitterness and turn the resulting raw kale into a salad. Go sweet, go asian or just use your imagination.

Make Chips
Yes, chips. Kale chips. It’s like a thing. They are delicious. Google it.

Blend it up
If you have trouble getting enough greens in on a daily basis, put kale into your smoothie. I know it sounds weird, but it is actually very subtle and really good for you. It’s another a thing, are you googling yet?

…put it in everything else?
Pastas? Enchiladas? Kale has a place in many things.

Check out these other great looking kale recipes from some of my favorite sites:
Kale and Roasted Vegetable Soup
Kale and Olive Oil Mashed Potatoes
Artichoke, Kale & Ricotta Pie
One Pot Kale and Quinoa Pilaf
North African Chickpea and Kale Soup

Asparagus is one of my all time favorite vegetables, even though I can buy it year round I look forward to Spring for the fully flavoured, inexpensive local asparagus. You know, so I can roast it…

or grill it…

…or even make it into salads:

Have you tried pea shoots yet? They were my favorite discovery from last year, beautiful raw or stir fried like so.

Leeks are a fabulous vegetable used extensively in Europe if not in North America. They can be lovely and creamy…

…or nutty and caramelized.

I love fennel. Probably my two favourite ways to eat it are braised or raw and in salads. But I also find that it is lovely when grilled. (No, really it is!)

Now of course, you can blend all of these lovely spring vegetables together into risottos…

…or pastas…

…or whatever your heart desires, tell me what is your favourite seasonal Spring recipe?

Last year, a Guinness and Beef Pie Recipe was on the menu.

Another recipe from last year was this Rosemary and Black Pepper Soda Bread

There is also this non-traditional but delicious Creamy Baked Cabbage recipe:

I know, I know, what about dessert?

How about these beautiful Shamrock Cookies from the Brown Eyed Baker?

Or these beautiful green velvet cupcakes from Love from the Oven?

Though, I think I have already given my heart to this gingerbread cake made with stout from First Look, then Cook?

It begs the question, why haven’t I baked with beer yet?

Cooking for yourself shouldn’t be stressful but rather rewarding. Don’t put too much pressure on the result, if for some reason your muffins don’t rise or your pasta is watery, then figure out why!  Email me for advice or do a web search. As long as you learned something all is not wasted. Any good cook has made several nearly inedible meals while they were teaching themselves how to cook.

Another key thing to do is to read the full recipe before you start. You will want to understand how long it will take, what ingredients and tools you need and most importantly if there is something you don’t understand.   Here are some ideas and recipe to start cooking!

Make some Pasta:

Pasta is a great place to start cooking as it can be quite simple and easy. It also doesn’t take a lot of time which can be frustrating for new cooks. Here are a few recipes to try:

Easiest Spaghetti and Meatballs - for a classic comfort food
Tortellini Recipe with Mushrooms, Ham, Red Peppers and Cream – try omitting the red peppers and adding in frozen peas at the end!
Baked Shrimp, Feta and Tomatoes Pasta Recipe
Eggplant, Zucchini, Kale, and Tomatoes with Whole Wheat Penne Recipe – a vegetarian pasta recipe
Sausage Rigatoni in a Tomato Cream Sauce Recipe

Learn to Cook Green Vegetables:

Though it might not be sexy to cook broccoli, eating it may make you sexier. Vegetables are also an inexpensive way to try out different cooing methods like steaming, broiling and baking.

Cold Lemon Asparagus Salad Recipe
Roasted Broccoli Recipe with Lemon and Chilies
Stir Fried Bok Choy
Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar

Make a Stew or Braise:
One of the first dishes I was most proud of cooking was a lamb shanks recipe, but here is the thing- they are easy! Make sure you give yourself enough time to let them meat get nice and tender. Also, read these tips on making a good stew.

Provencal Beef Shank Stew
Simple Beef and Red Wine Stew Recipe
Braised Pork with Caramelized Leeks and Apple Cider
Lamb Shanks with Red Wine

Back in January I made a wonderful salmon recipe with spinach and feta.  Easy and Healthy.

In February I learned to cook with celeriac by making it into a Celeriac Soup Recipe, the very best of simple food.

In March I was on a healthy kick and made a Spinach Hummus which I now make quite frequently as it is excellent for packed healthy snacks.

A recipe for Braised Pork Belly and one for Smoked Cheddar, Chorizo and Green Onion Mac and Cheese are proof that April was a very good month. If perhaps less healthy than the rest of the year.

In May I was back on healthy food, first discovering stir fried pea shoots , as well as making a chickpea curry called chana masala which is robust enough to serve to any meat eater.

In June my husband helped me develop the best and easiest spaghetti and meatballs recipe.  This is a keeper people.

In July I nailed my rib cooking method, plus developed a delicious beer and ginger barbecue sauce recipe. In August I made a lot of salads and grilled vegetables, my favorite was a grilled radicchio with balsamic vinegar, walnuts, and Gorgonzola cheese. In September my blogging slowed down as culinary school began. However, this cream of leek soup recipe was delicious. In October, when the fall weather had really hit the comfort food recipes began anew with a roasted tomato risotto recipe. The need for warmth continued into November with a spin on a conventional macaroni and cheese in a candied kabocha squash and blue cheese pasta recipe. December was a brief month of cooking but I am in love with the simple flavours of this Chinese chicken noodle soup. If you enjoyed the site, tell your friends and sign up to receive all the new recipes and words of wisdom I plan to write in 2011.

You can also go even further back and check out my favorite recipes from 2009!

1. Go Raw

Try creating a simple raw meal, salad, or dessert. Raw food is on the forefront of foodie discussions these days and if you haven’t at least tried it, what better time could there be? Many raw recipes are high in nuts and therefore fat which some people have trouble digesting. Try balancing the heavier raw foods with a light raw salad or smoothie. Need ideas? Try raw banana ice cream, raw donut holes, raw broccoli salad, massaged kale salad, or of course a smoothie.

2. Slow Cook your Dinner

Although frequently associated with winter stews the slow cooker is great in the summer as well. There is no need to hover near a hot stove or oven, plus all the preparation can happen in the morning, the coolest part of the day. Try Ribs or pulled pork and it will feel seasonal!

3. Make a Summer Salad
The easiest and most natural thing to eat when it is hot is a cool and refreshing salad. Try using some of the vegetables and fruit that are currently in season, either in the salad itself or in the dressing. Get creative and challenge yourself with new salad recipes! Why not try grilling fruit? Check out the salad recipes for some ideas.

Do you have any other great recipes or foods perfect for a hot summer day?

Here are five of my well-loved and easy pasta recipes. What are your favorites?

5 Easy Pasta Recipes to Make Tonight:

• Sausage Rigatoni in a Tomato Cream Sauce
• Creamy Roasted Eggplant Linguine
• Baked Shrimp, Feta and Tomatoes Pasta Recipe
• Shiitake Mushroom and Rapini Spaghetti Carbonara Recipe
• Spaghetti with Tuna and Tomatoes

If you are looking for more easy pasta recipes, check out the full Pasta Recipe section.

This has really been a great year of cooking, I feel like I have learned a lot and cooked some truly great things. Here are some of my favorite Daily Unadventures in Cooking recipes from 2009.

Kale Chips were one of the great discoveries this year. They are not only good for you but they are salty, crunchy and tasty.  I think kale itself was a bit of a discovery this year, I also fell for green smoothies, grilled kale and massaged kale.

We all know I love pasta, I probbaly cook it three times as often as it ends up here. One of my favorite this year was the Baked Shrimp with Tomatoes and Feta, in fact I just had a reader rave about it. This recipe was also a suggestion from a reader, which I love! Other pasta favorites from this year? Rapini and Feta Cheese with Rotini, Shrimp and White Wine Pasta Sauce with Fresh Tomatoes, and this Zucchini, Tomato, Peppers and Goat Cheese Pasta.

For warmth, and ease I love this Curried Red Lentil Soup with Winter Vegetables Leftovers. You literally take your leftover roast vegetables cook the with red lentils and spices and blend into a soup. The sweetness of roasted carrots, squash or sweet potatoes is so nice with spice.

I also finally learned to like pears with this Grilled Pear, Goat Cheese and Dandelion Greens Salad. The bitterness of the dandelion greens is so nice with the sweet pears, and it such a refreshing salad. Plus I liked pears so much I even made a caramelized pear pie later on in the Fall.

I love this Whole Wheat Zucchini and Cherry Bread Recipe that I put together after a trip to the farmers market. Of course, I love all things zucchini so no big surprise there. I also made some delicious Chocolate Coconut Zucchini Cupcakes, though there was some debate on whether they were actually cupcakes or not.

I have recently discovered a love of enchiladas, it’s all about the sauce truly, but these vegetarian Kale, Zucchini, and Pinto Bean Enchiladas were different enough to be truly unique. Oh dear, more kale! There was also a delicious Green Enchilada Sauce I made from fresh from the garden tomatillos.

I also loved this Spaghetti Squash Gratin inspired from Laura Rebecca’s Kitchen. It was a huge success and a really nice presentation for spaghetti squash.  Plus it is very open to interpretation and I saw many other bloggers create it with different variations on flavour.

This Stout Braised Short Ribs Recipe certainly created happiness in my house.  Really, sometimes men can be so easy to please. All you have to do is cook some beef in some beer! Although, if you aren’t a beef eater the Grilled Chicken Marinated in Beer is a good alternative, and so mois
t.

To end with something sweet, I loved these Healthy Peanut Butter Coconut Oatmeal Cookies. So good, no one needs to know they are healthy.

Happy 2010 Everyone! Also, don’t forget to update your feed in your feed reader for my move! See you with more new recipes next week.