Souper Delicious –

By Aly Wagonseller

 Awww… the mystical allure of a steaming bowl of piping hot soup. Touted as one of the world’s oldest forms of cooking, the simple act of piling fresh vegetables, proteins, a grain or pasta and liquid into a large pot has transcended cultures from India to Spain, the U.S. to China. Who’d have thought that something so humble could turn out such diverse flavors and textures while remaining relatively easy to prepare?

Besides being mighty tasty, the benefits of eating soup don’t end with the tip of your spoon. Grandma’s cure for the common cold has been attributed to curbing your appetite, helping maintain weight loss and making for an easy way to consume healthy doses of antioxidants necessary for optimal health. In recent studies conducted by Pennsylvania State University, dieting adults that started their meal with a broth based soup or consommé  ate 20% less calories than those who didn’t consume the appetizer. A variety of textures and recipes were tried, from chunky vegetable to blended soups, with all versions ranging between 100-150 calories producing favorable results.

Soup is also a great way to make a complete meal in a flash. Throwing all ingredients into a Crock Pot will save time, as will pre-chopping vegetables on the weekend to be used for a quick meal during the week. We’ve provided a variety of flavorful soups easy enough for after work preparation. They’re all souper healthy and fairly low in calories, making them the perfect choice as a weight loss appetizer. Add a sandwich, quesadilla or fresh salad to the mix, and you’ve got a hearty meal that will leave you feeling satisfied without any of the guilt.

 Creamy Cauliflower Soup with Pancetta

Serves  4 to 6

• 1 Tbsp. extra-virgin olive oil
• 6 slices pancetta, finely diced
• 1 leek, washed and dried, thinly sliced
• 6 cups organic chicken stock
• 1 small cauliflower, chopped into bite-size pieces
• 2 russet potatoes, diced
• 1 bay leaf
• 3/4 cup aged cheddar cheese
• Pinch sea salt and freshly ground black pepper
• Fresh chives, minced

In a pot, heat the extra-virgin olive oil over medium heat. Add the sliced pancetta to the pot and sauté until crispy. Remove the cooked pancetta from the pot using a slotted spoon and set it aside.

In the pancetta oil, sauté the leeks for a few minutes, until soft. Deglaze the pot with the organic chicken stock. Add the cauliflower, potatoes and bay leaf to the stock and simmer for 15 to 20 minutes, until the veggies are fork-tender. Remove from the heat. Remove approximately one cup of cauliflower florets and potatoes and set them aside.

Puree the soup using a hand blender, then put the cauliflower and potato pieces back into the pot. Add the aged cheddar cheese, sea salt and freshly ground black pepper. Turn the heat down to medium-low and whisk until the cheese is melted.

Serve the soup topped with crispy pancetta and fresh chives.

Recipe from Nadia G.

Curried Lentil Soup with Yogurt and Cilantro

Serves 4

• 1 Tbsp. canola oil
• 1 cup chopped onion
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. minced peeled fresh ginger
• 1 1/2 Tbsp. curry powder
• 1/8 tsp. ground red pepper
• 3 cups fat-free, lower-sodium chicken broth
• 1 1/2 Tbsp. balsamic vinegar
• 1 – 16 oz package steamed lentils (available at Trader Joe’s)
• 2 cups fresh baby spinach
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup chopped fresh cilantro, divided
• 1/4 cup plain 2% reduced-fat Greek yogurt

Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and ginger; sauté 1 minute. Add curry powder and red pepper; cook 30 seconds, stirring constantly. Add broth, vinegar and lentils. Increase heat to high; bring to a boil. Reduce heat; simmer 5 minutes.

Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt and pepper to pan; stir until spinach wilts. Stir in 2 tablespoons cilantro. Serve with yogurt and remaining cilantro.

Recipe from Cooking Light Magazine

Easy Chicken Posole

Serves 6-8

• 1 pound tomatillos
• 6 cups chicken stock
• 2 cups chopped onion
• 3 pounds chicken breast and thigh pieces, skinned
• 4 garlic cloves, chopped
• 2 jalapeño peppers, seeded and quartered
• 1 (30-ounce) can white hominy, drained
• 1 tsp. cumin
• 1 tsp. oregano
• 1 tsp. salt
• 1/2 cup chopped fresh cilantro
• 1/4 cup reduced-fat sour cream
• Lime wedges, cabbage and radishes for garnish

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Place stock and the next seven ingredients (stock through oregano) in a large stockpot; bring to a boil. Cover, reduce heat and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken and serve with cilantro, sour cream and garnishes.

Spicy Thai Coconut Shrimp Soup

Serves 4

• 3 1/2 cups fat-free, less-sodium chicken broth
• 1 cup sliced mushrooms
• 1/4 cup finely chopped red bell pepper
• 1 Tbsp. light brown sugar
• 1 Tbsp. fish sauce
• 1/2 tsp. grated peeled fresh ginger
• 1/2 – 1 tsp. red curry paste
• 1 cup light coconut milk
• 1 pound large shrimp, peeled and deveined
• 1/4 cup thinly sliced green onions
• 2 Tbsp. thinly sliced fresh basil
• 2 Tbsp. fresh lime juice

Combine first seven ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil and juice. Serve.

Back to the Basics – One Recipe – Four Gift Worthy Variations

 By Aly Wagonseller

Holiday baking and candy making is as traditional as Santa on the rooftops, but it can be time consuming, not to mention expensive. Creating an array of sweets without having to purchase every ingredient on the baking aisle is the challenge. Wouldn’t it be great if you could turn a few basic staples into a variety of confections that would round out the most elaborate of gift baskets? It may be easier than you think.

The trick to keeping the cost of baking reasonable while still turning out a variety of mouthwatering treats lies in using a basic recipe that can be transformed with the addition of a few ingredients. Much like accessorizing that favorite little black dress, one cookie or bread recipe that starts with inexpensive items readily available in the sparsest of pantries becomes a decadent delight when adorned with just a handful of indulgent ingredients. Besides the amazing amount of time you’ll save in the kitchen, you’ll save a significant amount of money as well, since the more expensive additions such as chocolate chunk or cinnamon chips, coconut, Craisins or pecans are used in small quantities and can be utilized for several different recipes.

We’ve provided basic recipes for cookies, breads, popcorn and homemade marshmallows. While vastly diverse, both visually and on the palate, these delightful treats contain many of the same ingredients, and in quantities that will stretch your baking dollar to the maximum. They’re fancy enough for gift giving, easy enough to keep you sane in the kitchen and will have you looking like a gourmet aficionado to everyone on your holiday list.

Homemade Marshmallows

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp. kosher salt
• 1 Tbsp. pure vanilla extract
• Confectioners’ sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until sugar dissolves. Increase heat to high and cook until the syrup reaches 240 degrees. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Lightly oil an 8×12 inch metal pan and generously dust with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out. Peel the edges and turn the marshmallows onto a board. Cut into squares with lightly oiled pizza cutter. Dust with more sugar and let dry.

Insert cookie stick by dipping the edge into chocolate or candy melts and pushing into center of marshmallow.  Freeze prior to dipping. Freeze after dipping to set and then wrap.

Peppermint Twists

Dip into melted and slightly cooled white chocolate or candy melts. Roll in crushed peppermint candies.

S’Mores

Dip into melted and slightly cooled dark chocolate. Roll in crushed graham cracker crumbs.

Peanuty Pillows

Dip into melted and slightly cooled peanut butter chips. Roll in crushed peanuts and mini chocolate chips

Raspberry Snowballs

Dip into melted and slightly cooled raspberry jam.  Roll in toasted coconut.

 Basic Bread Recipe

• 2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 3/4 cup milk
• 1/4 cup plus 2 Tbsp. vegetable oil

Stir together dry ingredients in a large bowl. Add wet ingredients and any optional ingredients and stir just until moistened. Adjust amount of milk depending on how moist your add-ins are – add less for moist things like banana, crushed pineapple, or pumpkin and add a bit more if needed for dried fruits.

Divide between three mini loaf pans or one large loaf pan. Sprinkle tops with sugar if desired. Bake at 400 degrees for 25 to 30 minutes or until done.

Pumpkin Streusel Spice

Add 1 cup canned pumpkin and 1/2 tsp. pumpkin pie spice to batter. Combine 1/3 cup sugar, 3/4 cup pecans and 1 1/2 tsp. cinnamon. Layer batter and cinnamon nut mixture, ending with nut mixture.

Cherry White Chocolate Pistachio

Add 1/2 cup each of dried cherries and white chocolate chips. Add 1/3 cup each chopped pistachio nuts and coconut. Sprinkle top with coconut.

Rocky Road

Add 1/4 cup cocoa powder, 1/2 tsp. vanilla and 1/2 cup chocolate chips. Add 1/3 cup each sliced almonds and chopped mini marshmallows.

Cinnamon Apple

Add one diced apple, 1/2 cup cinnamon chips, and 1/3 cup chopped pecans. Glaze if desired.

Basic Cookie Dough

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 large eggs
• 1 tsp. vanilla extract
• 2 1/2 cups all-purpose flour

Put butter, granulated and light brown sugar, baking soda and salt in a large bowl. Beat with mixer on medium speed for 3 minutes or until fluffy. Beat in eggs and vanilla until well blended. Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes. For bars, use a 9 inch pan lined with foil that extends above the pan on opposite sides. Bake 350 degrees.

Berry Crumb Bars

Pat 1 1/4 cups dough over bottom of prepared pan. Blend 1/2 cup dried cranberries and 1/3 cup raspberry preserves in a small bowl. Spread on dough to within 1/2 inch of edges of pan. Add 1/4 cup each coconut and chopped pecans to remaining 1/2 cup dough. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned.

Chocolate Toffee Brownies

Add 6 oz. melted and cooled chocolate to 1/2 recipe basic cookie dough. Coarsely chop three, 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture and spread in pan. Combine remaining candy bars, 1/3 cup each milk chocolate chips and chopped pecans and 1/4 cup mini marshmallows. Sprinkle over dough. Bake 20 to 25 minutes or until done.

Spicy Snickerdoodles

Combine 1/2 recipe basic cookie dough with 3 Tbsp. cornmeal, 2 Tbsp. molasses, 1 tsp. cinnamon, and a 1/2 tsp. each of nutmeg and ginger. Chill. Shape dough into balls and roll in sugar. Bake 8 to 10 minutes.

Cranberry White Chocolate Macadamia Nut

To one portion (1/2 recipe) basic cookie dough, add 1/2 cup each chopped macadamia nuts, Craisins and white chocolate chips, and 1/4 cup coconut. Bake 12 to 15 minutes.

Basic Caramel Corn

• 12 cups popped popcorn
• 1 -14 oz.bag Kraft caramels
• 2 Tbsp. butter, melted
• 1 Tbsp. water

Preheat oven to 300°F. Spray large baking sheet with cooking spray. Melt caramels, butter and water in a microwave safe bowl for 2-3 minutes, stopping and stirring after each minute. Toss with popcorn to coat. Spread onto prepared baking sheet. Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.

Apple Pecan Caramel Corn

Remove  basic caramel corn from the oven and let set for 2-3 minutes. Sprinkle 1 cup each of cinnamon chips, Heath toffee bits, whole pecans and dried apple chips onto slightly warm popcorn.  Allow to cool and break into bite sized pieces.

Spicy Bacon and Cashew Caramel Corn

Prepare basic caramel corn recipe, adding 1/4-1/2 tsp. cayenne pepper to melted caramel. Sprinkle 3/4 cup roasted whole cashews and 10 oz. cooked and chopped bacon onto popcorn; toss and bake as directed.

Pink Peppermint Popcorn

Pulse 8 large candy canes in a food processor until finely crumbled. Melt 12 oz. white chocolate, adding 1/3 cup of the crushed candy canes. Toss with 10 cups plain popcorn and spread on a large baking pan. Drizzle with melted chocolate and pink candy melts, and sprinkle with remaining candy canes. Break into pieces.

Christmas Party Corn

Dip12-15 mini pretzels into 1/2 cup melted white chocolate and sprinkle with red or green sugar. Let dry. Spread 8 cups plain popcorn on greased baking sheet. Sprinkle with 1/2 cup each honey roasted peanuts and green and red M&Ms. Drizzle with 1/2 cup melted chocolate candy melts. Sprinkle with salt. Drizzle with 1/2 cup red or green candy melt. Sprinkle with decorative sugar or nonpareils. Cool and break into pieces.

Power on the Plate – Spices that Boost the Body

By Aly Wagonseller

If you’ve ever sweated bullets after consuming throat scorching salsa or fire breathing dragon curry, you know there’s something about spicy food that just revs up the body. It’s long been determined that standby pepper varieties including cayenne, red flake and plain old freshly ground black work digestive magic while tingling the taste buds, but recent studies have shown that several other spices can shift your metabolism into high gear, reduce the body’s negative response to fatty foods that clog our arteries and minimize inflammation associated with ailments from Alzheimer’s to arthritis. A combination of just two tablespoons per day of the super food spices listed below can lower your blood fat levels by 30%, increase your metabolism up to 25%, and increase cancer fighting antioxidants in the blood stream by up to 13%.

Cinnamon – shown to increase your metabolism twentyfold with just a 1/4 to 1 teaspoon per day, it’s easily incorporated into foods from oatmeal to Moroccan chicken.

Cumin – used in a variety of international cuisines spanning the globe from India to Mexico, cumin has a thermogenic effect that raises the inner temperature in the body allowing you to burn more calories at a faster rate.

Ginger – a true super spice, this versatile addition to anything from tea to lentil soup contains an enzyme that aids in fat absorption and lowers high cholesterol and triglyceride levels, while raising the good cholesterol in your body. It also has thermogenic properties.

Turmeric – responsible for providing bright yellow color and a mildly bitter flavor to predominantly Asian cuisine, turmeric reduces inflammation, lowers cholesterol and can prevent blood clots that cause strokes.

Stocking your spice rack with a body boosting assortment of flavor is a cinch.  They’re readily available at most grocery stores, and you can mix and match quantities to suit your tastes.  Experiment with combinations of your own, premixing them and storing in airtight containers that allow for no-brainer additions to scrambled eggs, marinades, dips or grilled foods, or try one of our spicy concoctions sure to add kick to your dinner table.  It’s a delicious way to add spice and good health to your life!

Salmon in a Bengali Mustard Sauce

Serves 2-3

• 3/4 pound skinless salmon fillet cut into 2 inch wide pieces
  1/2 tsp. salt, divided
  1/2 tsp. ground turmeric, divided
  1/2 tsp. cayenne pepper, divided
  1 tbsp. ground mustard
  2 Tbsp. mustard oil (use extra virgin olive oil as a substitute)
  1/4 tsp. whole brown mustard seeds
  1/4 tsp. whole cumin seeds
  1/4 tsp. whole fennel seeds
  2 green or red bird’s eye chilies, slit slightly

Make rub for fish by combining ¼ tsp. each of salt, turmeric and cayenne pepper. Rub mixture evenly on fish pieces. Cover and set aside in the refrigerator for 30 minutes or up to 10 hours. Combine the mustard powder, remaining cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.

In a medium frying pan, heat mustard or olive oil over medium-high heat. Add mustard seeds and allow to pop (a few seconds). Add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste mixture. Add chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time. Serve with basmati rice.

Recipe from Epicurious.

Red Lentil Soup

Serves 4

• 1 cup red lentils, washed and soaked for 1 hour, drained
• 1 medium onion, thinly sliced
• 1 large tomato, diced
• 1 green serrano chile, split and seeded
• 1-inch piece ginger, peeled and minced
• 2 cloves garlic, thinly sliced
• 2 Tbsp. canola oil
• 1 tsp. cumin seeds
• 1/2 tsp. turmeric
• 1/2 tsp. paprika
• Kosher salt
• Honey, to taste
• Chopped cilantro leaves, for garnish

In medium saucepan, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.

In small saute pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt to taste, and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro.

Recipe from Aarti Sequeira, Food Network.

Moroccan Chicken with Polenta

Serves 4

•  2 Tbsp. all-purpose flour
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground red pepper
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 pound skinned, boned chicken breast, cut into 1-inch pieces
• 2 tsp. olive oil
• 3/4 cup low-salt chicken broth
• 1/3 cup raisins
• 1 tsp. ground turmeric
• 1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
• Cooking spray
• 1/4 cup plain fat-free yogurt
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped fresh cilantro

Combine the first 6 ingredients in a medium bowl; reserve 1 Tbsp. flour mixture. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.

Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray and sprinkle with reserved 1 Tbsp. flour mixture. Spray tops lightly with cooking spray. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt and sprinkle with almonds and cilantro.

Turkey Kefta with Sweet Onion and Raisin Sauce

Serves 4-5

• 4 cups sweet white onion, thinly sliced
• 1/2 cup raisins
• 1/2 tsp. black pepper
• 1 (14-ounce) can chicken broth
• 1 3/4 tsp. salt, divided
• 1 1/2 tsp. Ras el Hanout, divided (recipe follows)
• 1/2 cup finely chopped fresh parsley
• 1/4 cup dry breadcrumbs
• 1/2 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 1 1/4 pounds ground turkey breast
• Olive oil
• 1/4 cup slivered almonds, toasted
• Ras el Hanout (makes enough for several uses)
• 2 1/2 tsp. kosher salt
• 2 tsp. ground cumin
• 2 tsp. ground ginger
• 2 tsp. freshly ground black pepper
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground coriander
• 1 tsp. ground red pepper
• 1 tsp. ground allspice
• 1 tsp.saffron threads, crushed
• 1/2 tsp. ground cloves
• 1/4 tsp. freshly ground nutmeg

Make Ras el Hanout by combining all spices in a small bowl. Store in airtight container.

For kefta, combine first 4 ingredients along with ¾ tsp. salt and ½ tsp. of the Ras el Hanout in a Dutch oven; bring to a boil. Reduce heat and simmer 10 minutes or until sauce thickens, stirring occasionally.

Combine remaining 1 tsp. salt, 1 tsp. Ras el Hanout, the chopped fresh parsley and the next 4 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Heat oil in a large skillet. Slighty brown meatballs, not cooking through, draining on a paper towel. Place browned meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Serve over couscous if desired, sprinkled with slivered almonds.

Terrifyingly Tasty –

 By Aly Wagonseller

There’s something about Halloween that brings out the kid in all of us. Clever costumes,   masked madmen and predictable, yet somehow still startling practical jokes fill the evening with spooktacular fanfare and fun. Candy is what it’s all about for the kids, filling their bags (and bellies) with enough of the sweet stuff to last the entire year. But, while Snickers Bars and Candy Corn might be their entrée of choice, no Halloween “boo”ffet would be complete without a spectacle of ghostly delights ready and waiting for the hungry trick-or-treat crowd.

In keeping with the spirit of the evening, a festive Halloween feast is all about presentation. Much like the identity changes you make by putting on a costume, transforming innocent ingredients into eerie, yet edible snacks is limited only by your imagination.  Whoopie pies assume spindly spider form with the addition of licorice legs and spooky candy eyes. Turkey cocktail wieners wrapped in tortillas take on a life of their own when served with everyday chili adorned with an easy-to-make edible headstone. Even a simple, hollowed out pumpkin can create the perfect vessel for spine tingling soups and stews.

“Boo”tify this year’s Halloween celebration with a selection of chilling, yet surprisingly delicious recipes designed to put a little fright into your night. From blood curdling tomato soup with an “eye” on the spirit world, to ghostly, white chocolate covered strawberries even the little ones will love, you’re sure to be a hit with ghosts and goblins of any age.

Devilishly Bloody Eyeball Soup

Serves 6

• Favorite tomato soup recipe
• 1 (12 oz.) container marinated mini mozzarella balls (Trader Joe’s)
• 8-10 large green olives, pits in tact
• 8-10 pitted black olives
• Drinking straw

Prepare soup and keep it warm.

Prepare eyeballs. Create the iris by cutting off the top and bottom of each green olive (this will form two irises), gently peeling them off the pit, creating a little dome.  Lay each dome on a cutting board; using the end of the drinking straw, poke a hole in the middle of each piece. This will be the hole for your pupil.  Using the same straw, cut holes from the black olives and place them snuggly into the hole of the green olive.   Drain the mini mozzarella balls, leaving the herbs intact on the cheese.  Place the iris/pupil olives onto each ball, creating an eyeball. Cut a flat spot on the cheese if necessary, to hold the iris in place.  Float eyeballs in the soup and serve.

Web-a-licious Whoopie Pies

Makes 6 large or 12 small spiders

Cake:

• 1 1/4 cups unbleached all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup unsweetened cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. fine salt
• 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 cup milk

Filling:

• 1 stick unsalted butter, softened
• 1 2/3 cups confectioners’ sugar
• 1/2 tsp. vanilla extract
• 2 cups marshmallow cream
• Twizzler licorice (cut long ways into quarters, then cut into approx 2 1/2- 3” pieces)
• Colored sugar
• White tube frosting
• Candied sunflower seeds or other candy for eyes

Preheat oven to 425°F.  For cakes, whisk flours, cocoa, baking soda and salt in a medium bowl; set aside.  Cream the butter and sugar at high speed with an electric mixer until fluffy, about 4 minutes.  Add the egg and beat until combined.  At low speed, add half the flour mixture, beat until combined, then add half the milk mixture, mixing until smooth.  Repeat with remaining flour and milk. Using a small melon baller, or ice cream scoop for larger spiders, scoop dough onto parchment paper lined baking sheets, leaving approx. 3 inches between each.  Bake 5-7 minutes, or until springy. Cool completely before filling.

For filling, beat the butter and confectioners’ sugar at low speed until blended, then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.  Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling. Place 4 pieces of licorice on each side and sandwich with the other cake, bending licorice to form legs.  Sprinkle filling with colored sugar if desired.  Form eyes with tube frosting and candy centers.   Refrigerate.

Mummy Toes with Headstone Chili

Servings Vary

• Favorite chili recipe
• Toasted bruschetta bread
• Ketchup
• 1 lb. cocktail franks
• 6-8 flour tortillas
• Toothpick
• Shredded cheese
• Green onion, cut into small chards
• Small squeeze bottle

Prepare chili; keep warm. Make headstones by putting ketchup into a small squeeze bottle. Write RIP with the ketchup onto the toasted bruschetta bread; set aside.

Heat the oven to 350°F. Cut a wedge into the end of each cocktail wiener to make a flat toenail. Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds. Roll each wiener in a tortilla strip around one end and secure with a toothpick. Place on a cookie sheet and bake for 7 to 8 minutes. Remove from the oven, then fill the toenail with ketchup. Remove toothpicks.

Ladle chili into small bowls or ramekins. Sprinkle with cheese. Prop headstone into chili, sprinkling green onion around the bread to create “grass”. Serve with mummy toes.

Strawberry Ghosts

Servings Vary

• Approx. 30 fresh strawberries
• 8 ounces white baking chocolate, chopped
• 1 tsp. shortening
• 1/8 tsp. almond extract
• 1/4 cup miniature semisweet chocolate chips

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip each strawberry in chocolate mixture; place on a parchment paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Place mixture into a small, resealable baggie.  Cut a tiny hole in the corner of the bag and pipe mouths onto strawberries. Refrigerate.

Dinner on the Patio – Summertime Meals… Alfresco Style

By Aly Wagonseller

Summertime and the livin’ is easy… especially when the sun goes down.  Unlike daylight hours when work, kids and blistering conditions all take their toll, evening is a time when the scorching heat of the day has tempered, tepid waters of the swimming pool beckon for a twilight soak or float and a casual sense of relaxation and escape from the stresses of the day settles in. What better way to extend the carefree vibe of a gorgeous summer night than by enjoying a simple yet flavorful dinner outdoors.

It doesn’t take much to make your alfresco dining experience special; the treat of eating in the peaceful setting of nature as opposed to in front of a blaring TV or in the back seat of the car takes care of that formality. But a few easy ideas can make for a fuss free yet memorable ambiance your family will appreciate. Candles, tiki torches and mini white lights are simple lighting solutions that make a huge statement with little effort. Try placing candles in bowls, jars, flower pots and vases of varying size, shape and color for an eclectic look. Citronella candles do double duty for pesky insects, but don’t overdo them as the smell can be a real turn off at the dinner table. Ditch paper and plastic; disposable plates and silverware are great for a big crowd or rowdy pool party, but the genuine article conveys a vacation resort feel that suggests a family getaway in the making.  Finally, music is a must. Whether you choose Rock Lobster party tunes, the reggae and island beat or soft jazz doesn’t matter. The idea is to create a chill atmosphere that encourages relaxation, conversation and a desire to hang out and unwind.

Outdoor dining doesn’t need to wait for the weekend! With easy recipes that marinate while you’re on the daily run and cook within a half hour or less, you can make any summer evening a special event – alfresco style.

Lemon Yogurt Chicken with Harissa Sauce

Serves 6

Chicken Marinade

• 1/2 cup plain low-fat Greek yogurt
• 1/2 lemon, juiced
• 1 Tbsp. lemon zest
• 1 Tbsp. olive oil
• 4 cloves garlic, crushed
• 1 Tbsp. paprika
• 1 tsp. Herbes de Provence
• 1 tsp. salt
• 1 tsp.  ground black pepper
• 1 (5 pound) whole chicken, cut into 8 pieces

Harissa Sauce

• 1/2 cup plain low-fat Greek yogurt
• 1 Tbsp. lemon juice
• 1 tsp. harissa
• 1 pinch salt

Combine harissa sauce ingredients and set aside.

Whisk together the first nine ingredients of the chicken marinade. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for at least 3 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt. Grill chicken, skin-side down, on the preheated grill for 2 minutes.

Turn each piece and move to indirect heat. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. Serve with yogurt harissa mixture on the side.

Strawberry Shortcakes with Balsamic and Black Pepper Syrup

Serves 8

Biscuits

• 2 cups all purpose flour
• 5 Tbsp. sugar, divided
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup chilled heavy whipping cream
• 1 large egg, beaten

Filling

• 8 cups fresh strawberries, hulled and quartered
• 6 Tbsp. sugar, divided
• 3 Tbsp. balsamic vinegar
• 1 large pinch freshly ground black pepper
• 1 cup chilled heavy whipping cream
• 1 tsp. vanilla extract

Make biscuits by preheating oven to 425°F. Line baking sheet with parchment paper. Place flour, 4 Tbsp. sugar, baking powder and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. Brush top of biscuits with egg glaze; sprinkle with remaining sugar. Bake until biscuits are golden brown, about 15 minutes. Transfer to rack and cool.

Mix strawberries, 5 Tbsp. sugar, vinegar and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally. Using electric mixer, beat cream, vanilla and remaining sugar in another medium bowl until peaks form.

Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

Recipe from Bon Appétit Magazine.

Grilled Chipotle-Stuffed Pork Tenderloin

Serves 6-8

•  2 – 15-ounce pork tenderloins
• 2 Tbsp.  finely chopped canned chipotle chiles
• 1 Tbsp. adobo sauce from the canned chilies
• 1 pound bacon
• 1/4 pound Manchego cheese, cut into chunks
• 1/3 cup plain whole-milk yogurt
• 1 Tbsp. olive oil
• 1 tsp. ground cumin (more to taste)
• Avocado slices or guacamole

Prepare barbecue to medium heat. Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 Tbsp. chopped chiles and half the cheese down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt. Wrap tightly with bacon slices, using toothpicks to secure ends if necessary.

Whisk yogurt, olive oil, cumin and adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside for 15 minutes. Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve with avocado or guacamole.

Tomato Basil Couscous Salad

Serves 6

•  2  1/4 cups chicken broth
• 1 – 10 oz package couscous
• 1 cup green onions, chopped
• 1 heaping cup seeded plum tomatoes, diced
• 1/3 cup thinly sliced fresh basil
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 tsp. dried crushed red pepper
• Cherry tomatoes for garnish

Bring broth to boil in medium saucepan with lid. Add couscous, stirring to blend, and remove from heat. Cover and let stand 5 minutes. Transfer to large bowl, fluff with fork and let cool.

Combine remaining ingredients,  except garnish, into the cooled couscous. Season with salt and pepper.  Chill to blend flavors. Garnish and serve.

From Farm to Fork – Making the Most of Farmer’s Market Finds

By Aly Wagonseller

There’s nothing tastier than a fresh tomato straight from the garden. Sweeter, firmer and distinct in flavor, they run culinary circles around the more bland versions found at your local grocer. Other fruits, vegetables and herbs certainly follow suit, making the burgeoning trend of farmer’s markets coming to our city a welcome sight for demanding cooks who settle only for the best.

Farmer’s markets signify an evolution born from America’s desire to get back to basic food that’s minimally processed, seasonally foraged and void of dangerous pesticides. Markets that include Downtown 3^rd , Bet on the Farm at the Springs Preserve and Fresh52, with locations near Henderson and in Tivoli Village, allow the home cook to garner the same quality ingredients that celebrity chefs  like Mario Batali and Rick Moonen have been using for years. Naturally grown specialty citrus, fresh herbs or heirloom varieties of tomatoes, carrots, radishes and beets are the surprising secret to elevating simple recipes to sheer heaven on a plate, and now it’s easier than ever to get your hands on them.

Still, for some cooks, an outing at the farmer’s market can quickly turn into the kid in a candy store scenario, something that can waste both money and food if you’re not careful. Plan your purchases based on the shelf life of the ingredients and the weekly food needs of your family.  Refrain from filling your basket with a glut of different varieties as well, sticking with what you know you’ll use and buying only small quantities of that intriguing mystery produce you’ve been dying to try. Finally, have a menu plan in mind before you’re off and running, making sure that herbs and items prone to speedy spoilage can be purposed in more than one recipe.

We’ve got some fresh and tasty dishes ready to make the most of your farmer’s market finds.  From a veggie packed pasta to a stunning roasted beet and goat cheese salad, you’ll see why the best of cooks believe that farm to fork is the only way to dine.

Spinach and Sweet Pea Soup with Mint Cream

Serves 6

• 2 small onions, coarsely chopped
• 1 leek, cleaned and chopped, white and pale green parts only
• 3 Tbsp. butter
• 2 cloves garlic, coarsely chopped
• 1 ¼ pounds fresh spinach, rinsed
• 2 ½ cups fresh or frozen petite peas
• 3 cups chicken stock
• ½ cup half and half cream
• ½ cup finely chopped mint
• 1 cup crème fraiche
• ¼ – ½ cup half-and-half
• Salt and pepper
• Garlic croutons and crisp pancetta

Prepare mint cream by combining mint, crème fraiche and enough half-and-half to reach desired consistency. Salt and pepper to taste.

In a large soup pot, sauté butter, onion and leeks over high heat, stirring occasionally to prevent onions from sticking until they begin to soften, about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and sauté until wilted, about 5 minutes more. Add peas, stock and 1 Tbsp. of salt, bringing to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Allow soup to cool for a few minutes, then puree in small batches with a food processor or immersion blender.

Serve hot or cold, garnishing with mint cream, croutons and pancetta.

Beet and Goat Cheese Salad with Pistachios

Serves 8

• 3 large red beets (1 2/3 lb without greens)
• 2 large golden beets (1 lb without greens)
• ¼ cup minced shallot
• 2 Tbsp. fresh lemon juice
• ¾ tsp. salt
• ¼ tsp. black pepper
• ¼ cup pistachio oil
• 4 oz. soft goat cheese
• 3 Tbsp. salted, shelled pistachios, coarsely chopped
• Baby micro greens

Preheat oven to 425°F. Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 ½ hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt and pepper in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into ¼-inch dice and put in separate bowls. Add 2 ½ Tbsp. dressing to each bowl and toss to coat.

Place a 2 ½ inch ring mold in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 tsp. goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 tsp. dressing and scatter with some pistachios.

Toss micro greens with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

 Farmer”s Market Pasta

4 servings

• 3 cloves garlic, peeled and finely sliced
• 2 pints cherry tomatoes, on the vine
• ¾ cup extra-virgin olive oil, plus more as needed
• Kosher salt and freshly ground black pepper
• 1 pound penne or similar pasta
• 1 Tbsp. sugar
• ¾ pound Italian sausage, sliced2-3 small zucchini, sliced
• 2 globe artichokes, trimmed to the hearts, cut into quarters
• ¼ cup freshly grated Parmesan
• ¼ bunch fresh basil leaves

In a large heavy sauté pan, add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil, forming a nice sauce, about 45 to 50 minutes.

Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar.

While sauce is cooking, in a large sauté pan, heat 2 Tbsp. olive oil and sauté the loose sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan, add some more olive oil if needed and sauté zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato mixture. Mix well over high heat to ensure everything is heated through and evenly coated.  Serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.

Lemon Arugula Pizza

Serves 4

• 1 pound premade pizza dough
• 4 cloves garlic, sliced
• 5 sprigs fresh thyme
• ¼ teaspoon crushed red pepper flakes
• 3 cups grated Italian fontina cheese
• 1 ½ cups grated fresh mozzarella cheese
• 11 ounces creamy goat cheese, crumbled
• 1 cup olive oil, divided
• ¼ cup freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 8 ounces baby arugula
• ¼ cup pine nuts, lightly toasted

Remove dough from package and cut into four equal pieces. Form each piece into a small, round disk. Place on a floured surface, cover with a clean towel, and let rest for 30 minutes. While pizza dough is resting, combine ½ cup olive oil, garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn”t burn. Set aside.

Preheat the oven to 500 degrees, or heat the barbecue to the same temperature. Stretch the dough, and form into four circles, each about 8 inches in diameter. Brush the pizzas with the garlic oil, and sprinkle liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 Tbsp. more of the garlic oil and bake or grill on a pizza stone for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.  Meanwhile, whisk remaining ½ cup of olive oil, lemon juice, 1 tsp. salt and ½ tsp. pepper until emulsified into a vinaigrette.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and sprinkle with the toasted pine nuts. Serve immediately.

Breaking Out of its Shell…Eggs for Any Meal

By Aly Wagonseller

As sure as the rooster cock-a-doodle-doos, eggs have been a mainstay ingredient on most American breakfast tables for decades – and for good reason! Besides having amazing flavor and versatility, these perfect little packages of protein, healthy fats and essential vitamins satisfy hunger, are relatively inexpensive and pack serious nutritional punch over many of their carbohydrate laden competitors. Still, it wasn’t long ago that our friend the egg suffered from major public relations setbacks. New research has finally debunked many of the myths associated with egg consumption and elevated cholesterol, liberating our menu planning restrictions and allowing us to drop the guilt and include them in our diet any time of the day.

Although eggs are high in cholesterol, studies have shown that our mere consumption of that particular substance doesn’t necessarily produce the fatty residue that clogs our arteries. Place the blame on saturated and trans fats for that phenomenon. The reality is that eggs are one of the purest forms of protein in the food chain, allowing us to absorb 94% of their nutrients for easy digestion and immediate use in our bodies. This includes good stuff like choline, a nutrient linked with preserving memory, and lutein and zeaxanthin, both attributed to protecting against vision loss. You’re even more apt to lose weight cracking that egg in a pan for breakfast than eating cereal or chowing on carb heavy staples like bagels or toast.

With all the good news on eggs, there’s no reason to limit them to the a.m. hours either.  Recipes like Cilantro Chile Pesto Frittata, Egg Baskets with Maple Proscuitto, Israeli Eggs Poached in Spicy Tomato Sauce or Knife and Fork Mediterranean Egg Salad Sandwiches will see to that. So make friends with the hen and get crackin’!  Your body and taste buds will thank you for it.

Israeli Poached Eggs in Spicy Tomato Sauce

Serves 4 to 6

1/4 cup olive oil

4 Anaheim chiles, stemmed, seeded and finely chopped

1 small yellow onion, chopped

5 cloves garlic, crushed then sliced

1 tsp. ground cumin

1Tbsp. paprika

1 28 oz. can whole peeled tomatoes, undrained

Kosher salt to taste

6 eggs

1/2 cup feta cheese, crumbled

1 Tbsp. chopped flat-leaf parsley

Warm pitas or crusty bread, for serving

Heat oil in large skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add to skillet along with 1/2 cup water, reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with bread for dipping.

Recipe Adapted from Saveur

Eggs in a Basket with Maple Prosciutto

6 servings

1 bag Simply Potatoes fresh hashbrown potatoes

1/2 stick unsalted butter, melted

Kosher salt and freshly cracked black pepper

6 slices prosciutto, about 2 1/2 oz, chopped

2 Tbsp. maple syrup

6 eggs

3/4 cup shredded provolone

Preheat oven to 350 degrees. Spread hashbrowns in a thin layer on paper towels and dry thoroughly. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper to taste.

Spray a six cup, jumbo sized muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the cups being sure the potatoes go up the sides covers the bottom in a thin layer. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes. Meanwhile, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.

Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute. Top the eggs with crispy prosciutto and serve immediately.

Recipe from Sunny Anderson, Foodnetwork.com

Cilantro Pesto Frittata 

Serves 2-4

2 large cloves garlic

1/2 cup + 1 Tbsp. extra virgin olive oil

2 Tbsp. fresh lemon juice

1 small bunch cilantro

1 serrano chile, seeds removed

1/4-1/2 tsp. ground cumin

6 large organic eggs

1/2 small yellow onion, chopped

2 small purple or white potatoes, sliced very thin

1/2 cup yellow zucchini

1/4 cup goat or feta cheese, crumbled

1/4 cup pumpkin seeds, toasted

Salt

Preheat oven to 450F degrees. Prepare the cilantro chile pesto by pureeing garlic, ½ cup olive oil, lemon juice, cilantro, chile, cumin and salt until very smooth. Taste and add more salt if needed. Set aside.

In a medium bowl, whisk the eggs with a small pinch of salt. Set aside. In a 8 1/2-inch ovenproof nonstick skillet, heat remaining tablespoon of olive oil over medium-high. Add onion and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 – 7 minutes. Add the potatoes and zucchini, cover and cook until tender, about 3-5 minutes. Slide everything out of the skillet onto a plate and set aside.

Using the same skillet, add the egg mixture and cook over medium-low heat, running a spatula underneath the sides of the frittata and tilting the pan to allow uncooked egg to run to the underside to cook.  Cook until the eggs are just set and very little liquid remains. Drizzle the eggs with a few tablespoons of the cilantro pesto and sprinkle the potato onion mixture over the top. Bake for about nine minutes, or until set and puffy. Crumble cheese and sprinkle pumpkin seeds over the top of the frittata in the final two minutes of baking. Cut into wedges and serve.

Recipe adapted from 101Cookbooks.com

Fork and Knife Mediterranean Egg Salad Sandwich

Serves 2-4

8 hardboiled eggs

½ cup mayonnaise

1 tsp. yellow mustard

¼ thinly chopped green onion

¼ tsp. smoky paprika

Salt and pepper to taste

1-2 Tbsp. olive oil

Garlic salt

Trader Joe’s Red Pepper/Eggplant Garlic Spread

Leaf  lettuce

Ciabatta bread

Combine eggs, mayo, mustard, onion and paprika. Season with salt and pepper to taste and refrigerate for at least one hour.

Slice bread into thick slices.  Brush with olive oil, sprinkle with small amount of garlic salt and grill until warm through.  Cool bread slightly and then coat with a generous amount of red pepper/eggplant spread. Top pepper mixture with a few slices of leaf lettuce.  Scoop egg salad mixture over the lettuce.  Garnish with additional paprika if desired.

Pump It Up – Recipes for a Healthy Heart

By Aly Wagonseller

Most of us have had a friend or family member suffer from heart disease.  In fact, the Centers for Disease Control (CDC) states that every 25 seconds, an American will have a coronary event.  Thankfully, knowledge is power when combating this often fatal disease, with a healthy diet and lifestyle being our greatest assets for living a longer life.

Choosing heart healthy foods isn’t as complicated as it used to be. Government labeling requirements have made it easier than ever to track evil culprits like sodium, trans and saturated fats, sugars and cholesterol, but also help us to monitor ingredients believed to improve heart health including fiber, monounsaturated and polyunsaturated fats.  Omega-3 fatty acids found in salmon and tuna, flaxseed, oatmeal and certain nuts such as walnuts and almonds lower blood pressure and reduce triglycerides.  Carotenoids found abundantly in berries, sweet potatoes, red bell peppers, spinach and many other colorful fruits and vegetables help reduce “bad” LDL cholesterol and are also thought to keep plaque from attaching to the walls of your arteries, thereby reducing blockages.  Even “forbidden” treats such as chocolate and red wine can be part of a heart healthy diet when consumed in moderation.

We’ve provided a variety of heart healthy recipes for breakfast, lunch or dinner that the entire family will enjoy. They’re high in taste, low in fat and contain key ingredients to help keep your ticker ticking.

Eggplant Cannelloni  

Serves 4

 1 Tbsp. olive oil

4 large shallots, sliced

4 cloves garlic

2 jars (12 ounces each) roasted red peppers, drained

Juice of 1 orange (about 1/2 cup)

2 medium eggplants, cut lengthwise into 1/2-inch slices

Olive oil cooking spray

2 oz. goat cheese                                                                                                                                                                                                                4 oz. low fat ricotta cheese

4 kalamata olives, pitted and minced

1 tsp. capers, chopped

2 Tbsp. chopped fresh basil

Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9in x 13in baking dish.

Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 Tbsp. of the basil in a bowl. Place 1 Tbsp. of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 Tbsp. basil.

 Salmon & Farfalle with Creamy Walnut Sauce

Serves 2-3

• 1/3 cup walnuts
• 1 small clove garlic, peeled
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Pinch of cayenne pepper
• 1/4 cup reduced-sodium chicken broth
• 2 Tbsp. finely chopped fresh parsley
• 1/2 tsp. lemon juice
• 4 oz whole-wheat farfalle pasta
• 1 cup small broccoli florets
• 1/2 red bell pepper, seeded and cut into thin strips
• 1 tsp. walnut oil, or extra-virgin olive oil
• 8 oz salmon fillet, poached and flaked into bite sized pieces

Bring water to boil in a large, deep pot. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy; set aside.

Cook pasta in boiling water for 5 minutes. Add broccoli and bell pepper. Cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and salmon; toss to coat.

Recipe Adapted from Eating Well

 Warm Chocolate Soufflés

Serves 6

• 1/2 cup unsweetened cocoa powder
• 6 Tbsp. hot water
• 1 Tbsp. unsalted butter
• 1 Tbsp. canola oil
• 3 Tbsp. all-purpose flour
• 1 Tbsp. ground hazelnuts or almonds
• 1/4 tsp. ground cinnamon
• 3 Tbsp. firmly packed dark brown sugar
• 2 Tbsp. honey
• 1/8 tsp. salt
• 3/4 cup 1 percent low-fat milk
• 4 egg whites
• 3 Tbsp. granulated sugar
• 1 tsp. powdered sugar
• 1 cup raspberries

Preheat the oven to 375 F. Lightly coat six 1-cup individual soufflé dishes or ramekins with cooking spray or coat a 6-cup soufflé dish with the spray.

In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside. In a small, heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground hazelnuts and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3-5 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.

In a large, thoroughly cleaned bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar 1 tbsp. at a time and beat until stiff peaks form. Using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.

Gently scoop the cocoa egg white mixture into the prepared dishes (or dish). Bake until the soufflé rises above the rim and is set in the center, 15 to 20 minutes for individual souffles or 40 to 45 minutes for the large soufflé. Cool the soufflés on a wire rack for 10 to 15 minutes. Using a fine-mesh sieve, dust the top with the confectioners” sugar. Garnish with raspberries and serve immediately.

 Quinoa and Oatmeal Cereal

 Serves 4

• 1/2 cup steel cut oats
• 1/2 cup quinoa (well rinsed)
• 1 unpeeled apple, cored and coarse chopped   
• 1 tsp. cinnamon
• 2 Tbsp. raisins or dried cranberries
• 2 Tbsp. walnuts, toasted and rough chopped
• 2 cups water

Toppings

•  raw honey
• bananas, sliced (optional)
• berries
• rice milk  

Mix all ingredients except for the toppings in a pot and bring to a boil, reduce heat and simmer covered for 20-30 minutes. Depending on size and juiciness of the apple you may need more liquid. Adjust accordingly, by adding water or juice.

Stir and serve with raw honey, banana, berries and rice milk.

Guess Who’s Coming to Dinner? A Vegan!

By Jennifer Moore

When planning a holiday meal, most hosts would hate to hear the words, “I’m actually vegan now,” from a guest. But when my cousin Emily informed my mom, Nancy, of her new lifestyle choices, mom got a gleam in her eye that could only be expected from a registered dietitian and sustainable food devotee. She enthusiastically spent last fall testing out recipes and waving off the skepticism of the rest of our carnivorous family. When the big family meal rolled around, we still had turkey, gravy and creamy sauces, but Emily left the table just as satisfied and full as the rest of us. And my brother didn’t even know that half the food on his plate was vegan. Turns out cooking vegan isn’t as complicated as it seems; all it takes is pre-planning, some alternative ingredients, and a little elbow, er, vegetable grease to find a place in the middle where a diverse family can always enjoy a meal together. The following recipes are just a few of our family favorites, along with tips to help you get started.

To Market

When shopping for vegan meals, remember that unlike vegetarians, who generally refuse just meat, vegans shun ALL animal products, which includes dairy and eggs. Some vegans have a more flexible definition of what constitutes an animal product, so check with your guest before planning your meals. A few common ingredients include unsweetened soy milk and creamer, egg replacers, vegetable shortening and margarine. Most margarines do contain trace amounts of dairy, so if you’re cooking for a strict vegan, you’ll have to find a 100% vegan version, such as that made by Earth Balance. Egg “substitutes” such as Egg Beaters are egg whites, which won’t do for a strict vegan either. Look for egg “replacers” like Ener-G, which contain no egg product at all. Just as well, if you plan to make the Sourdough Mushroom Stuffing or Green Bean Casserole, know that most sourdough breads are naturally vegan, but some aren’t. Be sure to read the labels before you purchase!

Tip: There are many replacements for eggs–banana, apple sauce, soy flour mixed with water. Choosing the right one depends on the purpose of the egg in that particular recipe. Check out http://www.fitsugar.com/Egg-Substitutes-Vegan-Recipes-19147998 for more egg replacement ideas.

In the Kitchen

If you’re making a mix of meaty and veggie dishes, it’s best to have one space in your kitchen cornered off for the preparation of vegan foods. In the case of smaller kitchens, be vigilant about using pot lids and screens to stop any meat splatter from jumping into your vegan dish. Set aside a few knives, bowls, spatulas and cutting boards designated as vegan-only and “label” each by tying a string around it.

Service with Style

A communication system is needed at the dining room table as well. Consider fashioning little “VEGAN!” flags out of toothpicks or go with a color-coded system by serving all vegan food on the same color plates. As far as serving spoons and forks go, give your vegan guest their own set, and warn guests not to absent mindedly put the ham fork in the Brussels sprouts bowl.

(*My thoughts are that the above text can be on one page, and on the bottom or somewhere it should say “See recipes on page 00”.)

Vegan Recipes for Voracious Appetites

Mushroom Sourdough Stuffing

Serves 12

Courtesy of Nancy Vandenberg

1 ½ lbs. sourdough bread

2 Tbsp. olive oil

1 lb. mushrooms, quartered

3 leeks, sliced

½ cup diced onion

3 Tbsp. minced garlic

1 cup celery, chopped

2 cups vegetable broth

Egg substitute (equivalent of 2 eggs)

1 tsp. each salt & pepper

Cube the sourdough bread and let it sit, uncovered at room temperature for 24 to 48 hours.

Preheat oven to 350°F. Grease a 9” x 13” cake pan with vegetable shortening and set aside. Heat olive oil in a frying pan over medium-high heat. Stir in the mushrooms, leeks, onion, garlic and celery. Sauté until softened, about 5 minutes, then transfer to a large bowl. Mix in sourdough bread, broth, egg substitute, salt and pepper. Bake in the prepared pan until golden brown, about 45 minutes.

Caramelized Brussels Sprouts

Serves 4

Courtesy of Anthony Paden

1 lb. Brussels sprouts

2 Tblsp. olive oil

1 Tbsp. balsamic vinegar

1 tsp. each salt & pepper

Steam Brussels sprouts for 2 minutes until barely tender. Cut in half. Heat olive oil in a pan over high heat. Sauté for 3-4 minutes. Stir in balsamic vinegar, salt and pepper and sauté about another 10 seconds.

Vegan Green Bean Casserole

Serves 6-8

Reprinted with permission from Susan Voisin (www.blog.fatfreevegan.com)

1 ½ lbs. fresh green beans, trimmed and cut into bite-size pieces

1 Tbsp. salt

Sauce:

10 oz. mushrooms, chopped

3 cloves garlic, minced

Generous pinch cayenne pepper

Salt and fresh pepper to taste

2 Tbsp. flour

3/4 cup vegetable broth

1 Tbsp. dry sherry

3/4 cup soy creamer

Topping :

1  1/2 slices sourdough bread

1 Tbsp. margarine

1/8 tsp. salt

Pinch of freshly ground black pepper

1 (3 oz.) can French fried onions

Preheat oven to 425°F. Bring 2 quarts water to a boil in a large pot. Add green beans and salt and blanch for 6 minutes. Drain beans in a colander, then rinse for a minute with cold water to stop the cooking. Drain completely.

To make the sauce, spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt and pepper. Cook until mushrooms are very soft. Whisk flour into the vegetable broth and add to the mushrooms, along with the sherry. Simmer, stirring until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings to taste, stir in the beans and transfer to an oiled casserole dish.

For topping, put the bread, margarine, salt and pepper into a food processor and pulse until crumbly. Pour into a bowl and stir in the French fried onions. Spread over beans and bake for about 15 minutes.

Pumpkin Chocolate Cupcakes

Courtesy of Salina Pagan

2 cups pumpkin puree

1 1/4 cups flour

1/3 cup Canola oil

1/4 cup Young’s Double Chocolate Stout

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup chocolate chunks

Pinch of salt

Chocolate Whipped Buttercream Icing

1 cup Earth Balance or other vegan shortening

3 cups powdered sugar

1/2 cup Special Dark chocolate powder

1/4 cup Pinnacle Whipped Vodka (Replace with vanilla almond or soy milk for non-alcoholic version.)

Preheat oven to 325°F.  Line cupcake pan with paper liners. Combine all dry ingredients (except chocolate chunks) in a medium bowl; add pumpkin puree to dry ingredients and stir to combine. In a separate bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredient/pumpkin mixture, mixing with a whisk or electric mixer on low speed.  Be careful not to over mix; batter should be slightly lumpy, not silky and smooth. Stir in chocolate chunks. Spoon cupcake batter into cupcake liners until they are 3/4 full.  Bake for 24 minutes. Prepare icing while baking.

To prepare icing, combine all dry ingredients in a mixer, slowly add vodka (or milk substitute) to dry ingredients while mixer is running. Additional vodka or milk substitute may need to be added to achieve desired consistency. Icing should be silky and smooth, but not runny.

Let cupcakes cool before icing, garnish with chocolate shavings.

To order these and other vegan cupcakes, visit www.YumiDirt.com or www.facebook.com/YumiDirtLV.

Tried and True – Favorite Recipes from Holidays Past

By Aly Wagonseller

Few things evoke memories and a sense of belonging more than the food we enjoy during the holiday season.  Traditional family recipes that have been passed down for generations are as much a part of the festivities as the people who devour the end product at the dinner table. Turkey, stuffing, pumpkin pie; each family has  its own spin, with  home cooks everywhere risking sure-fire mutiny should they dare to make a change in the menu.

Still, mixing things up can be a good thing; a way to create unique, tasty traditions your family will look forward to in the years to come. New twists on turkey, appetizers, side dishes and desserts can add spice to the holidays without creating havoc for the purists in the group.  These are the kinds of recipes we’ve provided over the nine years we’ve been publishing this magazine. Recipes you’ve cut out, requested via email when they’ve been misplaced, and enthusiastically made a part of your holiday party and dinner repertoire. 

We’ve chosen some of our favorite tried and true recipes to share again with you this holiday season. Most are simple to prepare, yet scream “Wow!” without being ostentatious. A succulent prosciutto and hazelnut crusted turkey; sweet potato casserole with pecan strudel topping piped into orange shells for a stunning presentation; or pumpkin crème brulee are but a few delicious options.  They’ve become a tradition that my own family looks forward to, and I hope they make for many years of enjoyment on your own holiday table.  Happy Holidays!

Toasted Challah, Pecan and Cranberry Stuffing

Serves 12-14

8 cups , 1/2 inch pieces Challah egg bread or firm white bread                                                                                                                  ½  lb sage flavored pork sausage meat

¼  cup unsalted butter

2 onions, chopped

3 celery ribs, sliced ¼ inch thick

1 Granny Smith apple, peeled and cut into 1/2-inch pieces

2 teaspoons minced garlic

1 ½  cups chopped pecans (8 oz), toasted

1 cup dried cranberries (Craisins)

1 1/2  to 3 cups chicken broth

Preheat oven to 350°F.

Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes. Set aside.

Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries and salt and pepper to taste. Add just enough broth to hold the stuffing together, or to obtain desired moistness.

Pour the mixture into a buttered 3- to 4-quart shallow baking dish and cover with foil, baking stuffing on the center rack for 30 minutes.  Uncover and bake another 20-25 minutes longer or until the bread is golden and stuffing is heated through. 

Sweet Potato Casserole with Pecan Strudel Topping

Serves 8 

Casserole:

4 Large Sweet Potatoes                                                                                                                                                                                                    1 Stick Butter                                                                                                                                                                                                                       4 Tbl brown sugar                                                                                                                                                                                                              1 Tbl bourbon                                                                                                                                                                                                                    ¾ tsp pumpkin pie spice                                                                                                                                                                                            Half and Half Cream

Topping:

1 cup light brown sugar                                                                                                                                                                                               1/3 cup all-purpose flour                                                                                                                                                                                           1/3 cup melted butter                                                                                                                                                                                                      1 cup chopped pecans, toasted

Preheat oven to 350.  Peel and cube sweet potatoes. Boil in salted water until fork tender.

In large mixer bowl, with wire whip attachment, whip potatoes with butter, brown sugar, bourbon and spices, adding enough half and half to produce a mixture that is light and fluffy, but still hold its shape. Pour into greased 13 X 9 casserole.

Combine topping ingredients, mixing until just moistened. Sprinkle over top of the casserole. Bake until potatoes are heated through and topping is crunchy, approx 35-40 minutes.

Cranberry Trifle

Serves 12

2 cups cranberry sauce                                                                                                                                                                                                     3/4 cup sugar                                                                                                                                                                                                                 1/2 tsp. vanilla                                                                                                                                                                                                                    1 cup white chocolate chips                                                                                                                                                                                          2 cups heavy whipping cream                                                                                                                                                                                  1/4 cup powdered sugar                                                                                                                                                                                                 1 1/2 cups chopped semisweet chocolate chips                                                                                                                                                    1 angel food cake, cut into 2 inch cubes                                                                                                                                                                    1 cup chopped pecans, toasted                                                                                                                                                                                1/2 cup grated white chocolate

In medium saucepan, combine cranberry sauce, sugar and vanilla. Heat on low, stirring constantly, until sugar is dissolved. Set aside to cool.

In large, microwave safe bowl, combine white chocolate chips with 3/4 cup heavy cream. Microwave on low for 1 minute, then remove and stir. Microwave for 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Chill in the refrigerator until cold, about 45 minutes. Add remaining whipping cream and powdered sugar to the melted chip mixture; beat until stiff peaks form.

In a large trifle dish or glass bowl, layer cake, cranberry sauce, whipped cream mixture, chopped chocolate and pecans. Continue layering until all ingredients are used. Sprinkle grated white chocolate over all; cover and chill for at least 4 hours.

Raspberry Chocolate Roulade

Serves 12-14  

1/3 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

4 large eggs, separated and at room temperature

3/4 cup sugar

1  1/2 tsp. vanilla extract                                                                                                                                                                                           1/2-3/4 cup raspberry jam                                                                                                                                                                                           1 – 8 oz. package cream cheese, softened                                                                                                                                                                  1 cup powdered sugar, sifted                                                                                                                                                                                         7 tbsp. butter, softened

1/4 cup heavy whipping cream                                                                                                                                                                                    2 tbsp. light corn syrup                                                                                                                                                                                                   9 oz. dark chocolate, coarsely chopped                                                                                                                                                                  2 tbsp. Chambord (raspberry liqueur), if desired

Preheat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Line with parchment paper. In small bowl, sift together flour, cocoa, baking powder and salt; set aside.

Beat egg yolks, 1/4 cup sugar and 1/2 tsp. vanilla until blended, increasing speed and beating until mixture is pale yellow and thickened, about 4 minutes. In a separate bowl, beat egg whites until frothy. Increase speed to medium-high and gradually add remaining sugar, beating until stiff, glossy peaks form. Fold yolk mixture into white mixture. Sift flour mixture over egg mixture and fold just until combined.

Spread batter in prepared pan and bake for 12 to 15 minutes or until center of cake springs back when gently pressed. Immediately loosen edges of cake from pan and turn out onto a dishtowel sprinkled with confectioners” sugar. Gently pull off parchment paper. Starting at short end, roll up warm cake and towel together. Cool completely on wire rack.

Meanwhile, make filling by beating cream cheese, 6 tbsp. butter, and 1 tsp. vanilla until smooth. Unroll cooled cake.  Spread the inside with raspberry jam, topping with the cream cheese mixture. Reroll cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Just prior to glazing, unwrap cake and place on rack over a baking pan.

Make glaze by heating cream, corn syrup and 1 tbsp. butter until it comes to a gentle boil. Remove from heat and add chocolate. Let stand for 30 seconds. Whisk gently until smooth, adding Chambord if desired. Cool until slightly thickened. Pour evenly down the center of the roulade, allowing glaze to cover entire cake. Refrigerate at least 1 hour.

Pumpkin Crème Brulee

Serves 6

1 1/4 cups whipping cream                                                                                                                                                                                          1/2 vanilla bean, split                                                                                                                                                                                                      5 large egg yolks                                                                                                                                                                                                                 6 tbsp. granulated sugar                                                                                                                                                                                                  1 tsp. grated nutmeg                                                                                                                                                                                                     1/2 cup solid pack pumpkin, not pie filling                                                                                                                                                            2 tbsp. Cointreau or other orange liqueur                                                                                                                                                          1/4 cup packed brown sugar                                                                                                                                                                                     1/2 tsp. cinnamon

Preheat oven to 350°F.  Bring cream to boil in heavy saucepan. Remove from heat.  Add vanilla bean. Let stand 20 minutes; discard vanilla bean.

Whisk together yolks, granulated sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth. Whisk in cream mixture. Divide custard amongst 6-1/2 cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up the sides of ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes.  Remove from water bath and cool. Refrigerate one hour.

Preheat broiler.  Sift brown sugar and cinnamon into small bowl. Sprinkle over custards.  Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.  A kitchen torch may also be used. Serve immediately.

RoastedTurkeywith Prosciutto-Hazelnut Crust

Serves 12-15

Prosciutto Butter:

1  1/2 cups (3 sticks) unsalted butter, room temperature

6 Tbsp. chopped hazelnuts (Trader Joe’s stocks these)

1 1/2 tsp. Sherry wine vinegar

1 Tbsp. chopped fresh thyme

2 tsp. crushed black peppercorns

1 garlic clove, minced

3/4 tsp. salt

9 oz. thinly sliced prosciutto, chopped

3 green onions, chopped

Turkey:

1 16-18 lb. turkey

1 onion, quartered

3 garlic cloves, peeled and halved

5 large fresh thyme sprigs

2 large fresh sprigs marjoram                                                                                                                                                                                       1 Tbsp. crushed black peppercorns                                                                                                                                                                         3-5 cups (about) low-salt chicken broth                                                                                                                                                                1/4 cup all-purpose flour

Make prosciutto butter by combining butter, hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh and leg meat to loosen skin. Spread half of the prosciutto butter over turkey meat under skin. Spread the remaining half over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely. Roast turkey uncovered 1 1/2 hours.

Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5-10 degrees).

Recipe adapted from Epicurious.com

 Curried Sweet Potato Latkes

Serves 6-8

1 lb. sweet potatoes, peeled

1/2 cup all-purpose flour

2 tsp. sugar

1 tsp. brown sugar

1 tsp. baking powder

1/2 tsp. cayenne pepper

2 tsp. curry powder

1 tsp. cumin

Salt and freshly ground pepper to taste

2 large eggs, beaten

1/2 cup milk (approximately)

Peanut oil for frying

Grate the sweet potatoes coarsely. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.

Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter using a 1/4 cup measure and then flatten the latkes with a spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels.  Serve with sour cream and cranberry apple chutney.

Recipe from Epicurious.com

Chili Nut Caramel Bars

Makes 2 Dozen

1 ½ cups butter (3 sticks), softened                                                                                                                                                                         ½ cup granulated sugar                                                                                                                                                                                                   1 egg                                                                                                                                                                                                                                         1 tsp vanilla                                                                                                                                                                                                                           2 cups flour                                                                                                                                                                                                                         ¼ cup honey                                                                                                                                                                                                                      ¾ cup firmly packed light brown sugar                                                                                                                                                                  ¼ cup heavy cream                                                                                                                                                                                                          1 tsp chili powder (more to taste)                                                                                                                                                                                1 (12 oz) can salted mixed nuts

Preheat oven to 350°F.  Butter a 13 x 9-inch pan and set aside. Beat 2 sticks (1 cup) butter with the granulated sugar until light and fluffy; beat in egg and vanilla. Stir in flour until well mixed.  Press evenly into prepared pan and bake until edges are brown and center looks dry, about 15-20 minutes.  Remove to wire rack while preparing topping, keeping oven temperature at 350°F.

In heavy saucepan, melt remaining stick of butter with the honey.  Stir in brown sugar; bring to a boil.  Boil without stirring for exactly 2 minutes; remove from heat.  Stir in cream, chili powder and nuts and immediately pour over the crust, spreading evenly.  Bake until caramel bubbles, approximately 10-15 minutes. Cool completely before cutting into squares. Store covered at room temperature.

Gingerbread Truffles 

Makes about 2 Dozen

3/4 cup plus 2 Tbsp whipping cream                                                                                                                                                                      10 whole allspice (Tampico brand available at Vons)                                                                                                                                     10 whole cloves                                                                                                                                                                                                                  1 Tbsp light molasses                                                                                                                                                                                                        1 1/2 tsp grated peeled fresh ginger                                                                                                                                                                      1/2 tsp ground cinnamon                                                                                                                                                                                                Pinch of salt                                                                                                                                                                                                                          7 oz plus 12 oz bittersweet or semisweet chocolate, chopped                                                                                                                      7 oz plus 12 oz high-quality white chocolate, chopped                                                                                                                        Decorative sugar and candied ginger for decorating

Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.  Reheat steeped cream just to a simmer. Meanwhile, combine 7 oz of the bittersweet and 7 oz of the white chocolate in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Pour warmed cream mixture through a sieve or mesh strainer into chocolate; stir to blend. Spread into shallow pan and chill until firm, at least 3 hours.

Using a 1-inch melon baller, scoop filling and roll between palms to form balls. Place on a parchment lined sheet pan. Chill for at least 2 more hours.

Line another sheet pan with parchment. Melt 12 oz of bittersweet chocolate over simmering water, stirring until smooth. Cool chocolate until thermometer registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.

Melt 12 oz white chocolate and cool until thermometer registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. Decorate as desired. Chill until firm and store in the refrigerator. 

Cranberry, Pecan and Rosemary Brie en Croute

Serves 12

1/3 cup cranberries                                                                                                                                                                                                          1 sheet Pepperidge Farm Puff Pastry                                                                                                                                                                          1 egg                                                                                                                                                                                                                                          1 Tbsp. water                                                                                                                                                                                                                    1/4 cup chopped toasted pecans                                                                                                                                                                            1/4 cup honey                                                                                                                                                                                                                 1/2 tsp. chopped fresh rosemary                                                                                                                                                                                 1 (13.2 oz) round Brie cheese                                                                                                                                                                                  Serving crackers

Soften cranberries by mixing them with ½ cup hot water in a small bowl.  Let stand for 1 minute, drain and pat dry. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Transfer pastry to a parchment paper lined baking sheet. Stir the cranberries, pecans, honey and rosemary in a small bowl. Spread the cranberry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese, seam-side down, onto the baking sheet. Decorate with pastry scraps if desired, then brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

Roast Beef, Arugula and Parmesan Potato Rounds with Lemon Aioli

Makes 30 pieces

1/2 cup mayonnaise

Zest of one lemon

½ tsp. Dijon mustard

10 frozen hash brown patties, slightly thawed                                                                                                                                                      1 Tbsp. freshly cracked pepper (optional)                                                                                                                                                              ¼ pound thinly sliced deli roast beef 

Arugula leaves

1/8 pound Parmesan cheese, thinly shaved                                                                                                                                                         Olive oil for frying

Combine mayonnaise, lemon zest and mustard with a whisk. Refrigerate.

With a 2 inch circular cookie cutter, cut three rounds from each hash brown patty. Heat the oil over medium-high heat in a heavy frying pan. Cook potato rounds until golden, approximately 3-4 minutes per side.  Remove from pan and blot slightly on a paper towel. While still hot, roll edges in freshly cracked pepper if desired. Place on paper towels and cool slightly.

Cut roast beef into 2 inch wide strips.  Place one or two arugula leaves and one or two slivers of shaved Parmesan cheese along the edge of the beef. Roll the roast beef around the filling, forming individual cylinders. 

Assemble by placing a dollop of the lemon, mayonnaise mixture in the center of each potato round.  Top with roast beef rolls.  Garnish with additional shaved Parmesan and cracked pepper if desired.