Chocolate Hazenut Biscotti

3/4 cup butter
1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon salt
1/2 cup chopped hazelnuts

1/2 cup chopped chocolate (or mini chocolate chips)

1/2 cup chocolate chips melted with 1 T canola oil for dipping (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

1. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chopped chocolate. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
2. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
3. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.               
4. If desired, dip one side of the biscotti in the melted chocolate mixture and put chocolate side down on some waxed paper to cool completely.

Vinarterta

1 C Butter

1½ C Fine Fruit Sugar (Baker’s Sugar)

2 Eggs

1 T Almond Extract

3 T Cream

4 C Flour

2 tsp Cardamom

¼ tsp Salt

1 tsp Baking Powder

Cream butter. Add sugar, beating well, until light and fluffy. Add eggs one at a time, mixing until fluffy. Add almond extract and cream, beating well. Mix together the dry ingredients. Gradually add to the butter mixture, mixing well. Form dough into an even mass on waxed paper; divide into 5 equal parts.

Preheat oven to 300 degrees. Cut 5 pieces of waxed paper to fit a 9-inch cake pan. Spray the bottom of pan(s) with Baker’s Pam (the type that includes flour). Place a piece of waxed paper into pan(s), and spray again. Pat one part of dough evenly into each pan. Bake at 300 degrees F until cooked through but not brown, approx. 15 minutes. Let cool 5 minutes. Remove from pan. Repeat until all dough is baked.

Assemble cake by layering with lingonberry preserves between each layer, ¾ C to 1 C preserves per layer. Do not put preserves on top. Allow the cake to sit, covered, for a week or more before serving.

Variations and Notes: To make a 9×13 Vinarterta, double the recipe. Mix it in 2 batches (most mixers cannot accommodate a double recipe all at once). Each layer will use about 1 pound of dough. Bake approx. 18 minutes.

Canadian-style Vinarterta calls for prune filling and icing. Prune filling is made with 24 oz. of pitted prunes, 1½ C sugar, 1 C prune juice (may use ¼ C brandy for ¼ C of the juice), and 2 T cinnamon. Cover the prunes with water. Cook, boiling, until tender. Drain while reserving the water (which is now prune juice). Process or mash prunes. Add remaining ingredients and cook until thick like pudding, approx. 45 minutes. Icing is made by beating together 5 T butter, 3 C powdered sugar, 4+ T cream, and ½ tsp almond extract.

Magic Chicken

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onion, quartered

4 pound Whole Chicken
Directions

1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2.Preheat oven to 250 degrees F (120 degrees C).

3.Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.

Authentic Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
1/2 teaspoon baking soda
4 cups bread flour
2 teaspoons crushed garlic
1/4 cup butter, melted
Coarse sea salt

1. In a large bowl, dissolve yeast and 1 Tbsp sugar in warm water. Let stand about 10 minutes, until frothy. Stir in remaining sugar, milk, egg, salt, baking soda and flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. Melt butter and add garlic. Let soak for 10 minutes.

4. Heat a skillet on the stove over medium heat. Roll one ball of dough out into a very thin circle. Place dough on dry skillet, and cook for 2 to 4 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, sprinkle with sea salt and turn over. Brush cooked side with garlic butter, and cook until browned, another 2 to 4 minutes. Remove from skillet, place on a plate and cover with a towel to keep warm. Wipe off skillet between each piece. Continue the process until all the naan has been prepared.

Makes 24 pieces (about 5" round).

Notes:

The original recipe calls for grilling the naan on medium-high heat, directly on grill rack. This stove-top method is a good option for the cold winter months. You can also make this without brushing with butter for a healthier version. This recipe is best served fresh when it is still light and fluffy.

You can also put extra dough balls in a ziplock bag and refrigerate for up to 4 days. Just remove from refrigerator, roll out and cook like normal - there's no need to warm up to room temperature. I'm also experimenting with freezing dough balls.

Chicken Wild Rice Cranberry Soup

8 T. unsalted butter
2 carrots, finely chopped
2 celery stalks, finely chopped
1 c. onion, finely chopped
6 T. flour
6 c. chicken stock
3 c. cooked wild rice
2 - 12.5oz cans of chicken (or about 2 cups cubed or shredded chicken)
1 c. dried cranberries
2 c. milk or half-and-half
4 T. dry sherry
Few dashes of Worchestershire sauce
S & P to taste

Melt butter in Dutch overn over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes. Add the flour and stir until smooth. Gradually add the stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the chicken, rice and cranberries. Reduce heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes. Stir in all the reminaing ingredients. Stir occasionally until warmed through. Season to taste.

Serves 6-8.

{From Michael's cousin Marija}

Curried Lentil Salad

DRESSING:
1/4 cup+ corn oil (or any other light oil, I used grapeseed oil)
1/4 cup+ wine vinegar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mace (I haven't been able to find this so I just omit it)
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

SALAD:
1 pound dried lentils
1 cup dried currants (I soaked mine to soften them up)
1/3 cup capers
1 finely chopped red onion

In a large bowl, whisk together all dressing ingredients and set aside.

Wash lentils. Cook them in boiling water for 5-6 minutes or until just tender (test after 2 minutes). Rinse and drain well, combine with the dressing and let sit overnight. Add a bit more oil and vinegar if it seems dry. At least 2 hours before serving, add the currants, capers and onions to the lentils. Let marinate for several hours.

Mushroom Casserole

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.


1 pound (2 containers) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy

Wild Rice with Dried Fruit and Nuts

• 8 scallions
• 2 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 2.25 cups uncooked wild rice or wild rice blend (any seasoning packet discarded)
• 4 tablespoons red-wine vinegar
• 1 cup dried cherries or cranberries
• 1 cup pecans, toasted and chopped
• 
  

1. Add wild rice and cook according to package instructions.
2. Meanwhile, thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; drain out excess oil; season with salt and pepper; set aside.
3. In a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice, cooked scallions whites, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Serves 8 (side dish portions)

{adapted from Martha Stewart}

White Bean and Lamb Soup

1/2 pound dried great Northern beans, sorted and rinsed


1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 1/4 pounds ground lamb
3 carrots, peeled and diced
3 stalks celery, diced
1 1/2 cups canned roma tomatoes, with liquid
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth

1/2 pound baby spinach leaves
4 ounces feta cheese, crumbled


Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.

In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1 1/2 - 2 hours hours, or until beans are tender.

Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.

Top each serving of soup with wilted spinach and crumbled feta cheese.

 
Notes: When I made this, I used leftover lamb roast, cubed. I also used some chopped kale in place of the spinach (just tossed it in raw half an hour before eating) since kale holds together when cooked where as spinach gets slimy.

Caramel Sauce

1 1/2 cups white sugar
1/3 cup water, boling
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pinch salt

Put sugar in a heavy sauce pan over medium heat. Cook, stirring often, until all of the sugar melts and becomes a caramel color. Add water (will sizzle/boil up), followed by butter and cream. Continue heating over medium heat, stirring occasionally, until smooth. Add vanilla and salt. Allow to cool at least 30 min before serving.

Essential White Cake

makes two 9" round cakes

3 C cake flour
1 Tbs baking powder
1/3 tsp salt
1 C unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 C sugar
1 tsp vanilla
4 large eggs, at room temperature (put cold eggs in warm water for 10 min)
1 C whole milk

Spray two 9" round pans with cooking spray. Preheat the oven to 350 F

Sift flour, baking powder and salt. Set aside.

Beat the butter in a large mixer until sofe and creamy, about 2 min. Add sugar and beat for 3 min more.Scrape down the sides of the bowl and add vanilla. Beat in the eggs, one at a tim, scraping down the sides of the bowl as needed.

Add the flour mixture, a little at a time and alternating with splashes of milk, beginning and ending with the flour mixture, aim for about a quarter of the flour mixture and about a third of the milk in each addition. Beat on medium speed until smooth.

Divide batter evenly between the pans and smooth the top off with a spatula.

Bake for 25 min. Cool in pans for 9 min before unmolding onto a cooling rack to finish cooling.

Linda's Dill Pickles

several small cucumbers
bunch fresh dill
head of garlic, peeled
black peppercorns (optional)
dried chilis (optional)

6 cups water
2 cups white vinegar
1/2 cup pickling salt

quart mason jars with lids, sterilized

Thoroughly clean cucumbers, cutting off ends and any bruises.

Combine water, vinegar and salt. Bring to a boil.

In each hot jar, place a clove of garlic, a handful of dill, peppercorns and chili (if using). Pack each tightly with cucumbers and then ladle the vinegar mixture into the jars leaving 1/2" headspace. Put lids and rings on, gently tightening.

Place filled jars into a (boiling) waterbath canner and return to a boil. Keep jars submerged in boiling water for 5 minutes before carefully lifting them out and setting them on the counter to cool for 24 hours. Allow the cucumbers to brine for at least 2 months before opening.

Double or triple the brine as needed to accommodate the number of cucumbers you have.

Thai Chicken Tacos

For Chicken:

2 T lime juice
1 lb boneless, skinless chicken breasts or tenders, cut into 1/2" pieces
1/4 C fresh cilantro, chopped
1 large shallot, chopped
3 cloves garlic, minced
2 tsp soy sauce
1/2-1tsp crushed red pepper
1/2-1 tsp chili sauce
2 Tbs vegetable oil (or olive)

For Slaw:

2 C shredded napa cabbage
1/2 C shredded carrot
1/2 cucumber, cut into matchsticks
10 snap peas, cut in quarters
1/2 C sliced green onions
1/4 C fresh cilantro, chopped
1/4 C peanut butter
1/4 C + 2 Tbs rice vinegar

16 corn tortillias, heated

To make Chicken, combine everything except the oil and marinate at least one hour, up to overnight. Heat oil in a medium skillet, pour in chicken mixture and cook until done, about 5 min.

To make Slaw, combine veggies in one bowl. Mix peanut butter and vinegar with a whisk in a small bowl. Pour vinegar mixture over cabbage mixture, toss to coat.

To serve, layer 2 tortillias. Top with chicken and slaw. Serve with remaining slaw and garnish with lime wedges if desired.

Kentucky Butter Cake

1 C butter
2 C sugar
4 eggs
2 tsp vanilla
1 C buttermilk
3 C flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Cream butter and sugar. Add eggs one at a time, followed by vanilla and buttermilk. In a separate bowl, mix flour, salt, soda and powder. Add this mix to the butter mix slowly, beating just until well incorporated.

Pour into a greased 10" tube pan (or a greased/floured bundt pan) and bake at 325 for 60-65 min, or until the top springs back when gently pressed. This can also be made in a loaf pan, but baking time may vary.

Broccoli and Tortellni Salad

6 slices of bacon
20oz fresh cheese tortellini
1/2 cup mayo
1/2 cup white sugar
2 tsp cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Cook bacon, drain, crumble and set aside.

Cook tortellini in lightly salted water for 8-10 min or until al dente. Drain and rinse under cold water.

In a small bowl, combine mayo, sugar and vinegar to make dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad and toss.

Amy's Penne Gorgonzola

2 chicken breasts, pounded thin
salt and pepper
6 slices of bacon
1 sweet vidalia onion, chopped
8ox penne pasta
1 cup whole milk
d8 oz gorgonzola, roughly chopped
1/4 cup fresh parsley, chopped
1/3 cup walnut pieces
shredded parmesan for garnish

Bake or grill chicken seasoned with salt and pepper

In a large saute pan, fry the bacon until crisp. Remove and drain on paper towels, set aside to cool. Crumble into pieces. Drain grease from pan and heat a tablespoon of olive oil. Add the onion, season with salt and pepper and sautee until soft.

Cook pasta according to directions (start when chicken is 1/4 done)

Add the milk and thyme to the onion. Bring to a slow boil, add the cheese and parsley. Heat until the cheese is melted and sauce begins to thicken. Turn off heat and add drained pasta, tossing to coat.

Slice the chicken. Serve the pasta topped with sliced chicken, crumbled bacon, walnuts and parmesan.

Morning Glory Muffins

½ cup (3 ounces) raisins or dried cranberries
2 cups (8 ounces) whole-wheat flour, traditional or white whole wheat
1 cup (7½ ounces) packed light or dark brown sugar (see note)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple, peeled, cored and grated
½ cup (1½ ounces) sweetened coconut (see note)
½ cup (1½ ounces) sliced almonds or chopped walnuts
⅓ cup (1⅝ ounces) sunflower seeds or wheat germ (optional)
3 large eggs
⅔ cup (4⅝ounces) vegetable oil
¼ cup (2 ounces) orange juice
2 tsp vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).In a separate bowl, beat together the eggs, oil, orange juice and vanilla.Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
 
NOTE: When I made these, I used half the amount of sugar called for and unsweetened coconut and I thought they were great. I think they'd be rather sweet for breakfast made with full sugar, but do as you please.

Chocolate Coconut Oat Bars

{from Delicious Living, Feb 2011}

"With a classic macaroon texture, these egg-, dairy- and gluten-free bars are an adult chocolate indulgence. Kids, of course, will love them too."

2.5 C rolled oats
1 C almond meal/flour
1 C unsweetened shredded coconut (I used a finely shredded variety)
1/3 C cocoa powder
1/2 C coconut oil
1/2 C agave nectar (or honey)
1/2 C sugar
1 C bittersweet chocolate chips

Preheat oven to 275 deg. F. Combine oats, almond meal, coconut and cocoa powder in a large bowl. Mix well.

Combine coconut oil, agave nectar (or honey) and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed. Stir in the chocolate chips, quickly but thoroughly (they will melt).

Press mixture into an ungreased 8x8 pan and bake for 20 min. Remove from oven and cool completely. Cut into 24 small pieces.

[per serving] 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 2g fiber, 3mg sodium

Veggie Cheese Pasta Bake

1 pound whole wheat penne pasta, uncooked
10 oz bag frozen stir-fry veggies (peppers, mushrooms, green beans, etc)
1 cup cherry tomatoes, halved
4 Italian chicken sausages, sliced

2 cups milk
8 oz mozzarella, cut into chunks or shredded
6 oz parmesan cheese, divided
1 tsp minced garlic
1 tsp pepper
1 tsp dry parsley

In a greased 9x13 in pan, layer pasta, veggies and sausage in order. Set aside.

Heat milk, mozzarella, half of the parmesan and spices in a medium sauce pan over low heat until the cheese is mostly melted. Pour over the pasta and veggies, top with remaining parmesan, cover and bake at 350 for 1 hour.

Healthier Nachos

20 Tostitos Baked Scoops Chips
1/4 cup Black Beans (canned)
1/4 cup Diced Tomatoes & Green Chilies (canned)
1/3 can Sliced Black Olives (about 2 Tbsp)
2 Green Onions, sliced
2/3 cup Fat Free Shredded Cheddar Cheese
Chili Powder
Garlic Powder

Arrange 20 chips on a baking sheet. Sprinkle with half the cheese. Sprinkle with black beans, tomatoes, olives, green onions. Top with remaining cheese. Sprinkle with chili powder and garlic powder to taste. Bake at 350 for about 10 minutes. Serves 1.

These make 20 individual little nacho bowls. The fat free cheese doesn't really melt, but they still taste pretty good. This makes a good meal for one person and it's easy to make more to share.

Calories: 350
Fat: 7g
Carbs: 44g
Fiber: 6g
Protein: 27g

Coconut-Buttermilk Ice Cream

15 oz cream of coconut (see note)
2 C buttermilk
1/4 C water
pinch of salt

Combine ingredients, chill and freeze in an ice cream maker.


Note of Cream of Coconut:
This is *not* the same as coconut milk or coconut cream. It is made of pressed coconut and sugar. You will find it in the drink aisle of the grocery store, by the bloody mary mix and such. Here is an example of what it looks like:

Chile-Lime Tacos

Spice Rub:
1 tsp cumin
1 tsp dried oregano
2 tsp chile powder (New Mexico, California or ancho is best)
1/8 tsp allspice
2 tsp salt
1 tsp black pepper

1 boneless chuck or rump roast

Sauce:
1 Tbs olive oil
1 onion, thinly sliced
2 Tbs minced garlic
3 Tbs chili powder
1 Tbs tomato paste
1.5 Tbs dried oregano (or 3 Tbs fresh)
1 can diced chiles or 1 fresh jalapeno, chopped
1/2 cup pineapple juice
1/4 cup lime juice
1 cup chicken broth
1 bunch cilantro stems (save leaves for garnish)

Tacos:
tortillas
diced avocado
diced pineapple
cilantro leaves
diced tomato
lime wedges
sour cream
cheese
salsa

Mix the spice rub in a bowl and rub all over the roast. Place in a slow-cooker. Mix sauce ingredients and por into the slow-cooker, cover and cook on low for 8-10 hours or on high for 5-6 hours, or until tender.

Remove the meat, break into pieces or shred with a fork. Serve with tortillas and garnishes. Serves 4.

Optional sauce: Strain cooking liquid and pour into a sauce pan. Bring to a boil and cook until thickened.

Alton Brown's Guacamole

3 avocados, smashed
1 lime, juiced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 medium onion, finely chopped
2 roma tomatoes w/o seeds, finely chopped
1 Tbsp finely chopped cilantro
1 clove garlic minced

Combine and enjoy.

Lemon Cranberry Muffins

1/2 cup plus 2 tablespoons sugar, divided
3/4 cup nonfat plain yogurt
1/3 cup canola oil
1 large egg
3 teaspoons freshly grated lemon zest, divided
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour
1/2 cup cornmeal, preferably medium or fine stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.

Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Tips & Notes
Make Ahead Tip: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped

Nutrition Per muffin: 187 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.

Orange Kissed Caramel Corn

Makes 6 servings

1/2 cup honey
1/2 cup butter or margarine
1/2 cup packed brown sugar
salt
1 teaspoon grated orange peel
1/4 teaspoon baking soda
3 quarts popped popcorn


Melt butter in large saucepan; stir in sugar, honey and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4x10-1/4x1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container. Makes three quarts (six servings of two cups each).

Chopping Fresh Herbs

A great tip from The Kitchn:

Ashley, Paule's kitchen assistant, took a moment to demonstrate this ultra-simple tip. It's so easy I wondered why I had never thought of it! (Classic sign of a good tip, right?)

She put a handful of tarragon leaves in a tall glass, then used kitchen shears to snip the leaves until they were minced fine. The glass held the leaves compressed in a small space, so it was easy to cut them up. The sharp scissors also did a much better job of cutting the herbs finely than a rougher knife would have.

It was quick, easy, and no-mess. All the herbs went straight from the jar into the poultry we were stuffing. Simple!

---

I tried this with fresh rosemary and it worked amazingly well. Woo-hoo!

Cornbread Chili Casserole

prep time: 15 min
total time: 50 min

1 pkg (8.5oz) cornbread mix
2 eggs
1 can whole kernal corn with red and green peppers, drained
1/2 cup reduced fat sour cream
1 can (15 oz) lean Beef and Bean chili
1 cup chredded reduced fat cheddar jack cheese

Preheat the oven to 375. Lightly spray an 8x8 pan with cooking spray and set aside.

Stir together cornbread mix, eggs, corn and sour cream in a large bowl. Spread in the bottom of the prepared pan. Spoon the chili evenly over the top of the cornbread mixture, staying within 1/2" of the sides. Sprinkle with the cheese.

Bake for 35-40 minutes, or until bubbly and starting to brown.

The original recipe claims 8 servings, but we usually get about 6 out of it.

To make ahead, prepare to just before baking. Cover and refrigerate up to one day. Bake as directed.

Hilary's Granola

from The Wholesome Junk Food Cookbook by Laura Trice
Yield: 6 cups

4 cups rolled oats
1 cup raw almonds
1/2 cup pumpkin seeds
1/2 cup raw sunflower seeds (use a variety of nuts/seeds, combining to 2c)
2 tsp sea salt
2/3 cup honey (can substitute maple syrup)
1/2 cup oil (olive, canola, whatever)

Preheat oven to 325. Grease shallow 14 x 11 inch pan. Combine dry ingredients and wet ingredients separately and then mix well. Spoon into prepared pan, firmly patting the mixture to the edges. Bake for 30 minutes, turning the pan and stirring every 10 minutes or until golden brown.

{notes} When I made this, I added a tsp each of vanilla and cinnamon to the honey/oil mixture. I also added 1.5-2 cups of dried fruit (cherries, currants and cranberries) Super yummy!

Dark Chocolate Cake with Chocolate Buttercream Frosting

1.5 cups oat flour
1 cup cocoa powder
1tsp baking powder
1tsp baking soda
1/4 tsp espresso powder
3/4 tsp salt
1 cup lowfat buttermilk
1tsp white vinegar
2 tsp vanilla
4 large egg whites
2 cups (not packed) brown sugar
1 cup light vanilla yogurt

1 recipe Chocolate Buttercream Frosting (follows)

line two 9" round cake pans with parchment and spray lightly with cooking spray.

Sift together flour, cocoa powder, baking powder, soda, espresso powder and salt.

Use a sturdy whisk to mix buttermilk, vinegar and vanilla in a large mixing bowl until well combined. Whisk in the egg whites, brown sugar and yogurt until well blended. Mix in dry ingredients just until combined. Divide the batter and bake 30-35 minutes, or until a toothpick inserted in the center comes out dry.

Cool in pans for 10 minutes, then transfer to a rack to cool completely. Frost.

Frosting:
1.25 cups plus 2 Tbs butter, room temperature
1/4 cup plus 2 Tbs light cream cheese, room temperature
2 tsp vanilla
pinch of salt
2.75 cups powdered sugar
1/2 cup cocoa powder
fat free milk as needed

Combine butter, cream cheese, vanilla and salt in a largew mixing bowl. Beat on high until smooth. Gradually add the powdered sugar and cocoa powder, beating until fluffy. If frosting is too thick, add milk, 1 tsp at a time until desired consistancy.


Frosted cake makes 14 servings:
294 cal, 6g protein, 59g carb, 6g fat, 3g saturated fat, 11mg chol, 4g fiber, 384 mg sodium

Essential Chocolate Cake

makes two 9x2" round cakes

2 cups AP or Cake flour
2/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2/3 cup (10 2/3 Tbs) butter, softened
1 3/4 cups sugar
3 large eggs + warm water
1 1/3 cups milk, preferably whole, warmed to room temperature

Spray two 9" round pans with cooking spray, line the bottoms of the pans with parchment paper and lightly spray the parchment as well.

Place the eggs in a bowl of warm water to come up to room temperature.

Sift the flour, cocoa powder, soda and salt, set aside.

Cream the sugar and butter. Add the eggs one at a time, beating well between each.

Add the flour mixture in 4 additions, alternating with the milk. Begin and end with flour. Spread into prepared pans and bake at 350 for 35-40 minutes. Cool in pans for 10 minutes, transfer to a wire rack to cool completely.