Tuesday Recipes

Today's post starts off with a three Recall Notices: Braga Organic Farms is recalling their pistachios sold both online and in retail stores because of a potential Salmonella contamination risk. Read more here.

Also being recalled are meal replacements by Garden of Life. You can read more here.

And finally, there is a nationwide cough syrup recall, as morphine was detected in Pamona, CA, Mater Herbs, Inc. product. All lots of their Licorice Coughing Liquid have been recalled. Read that recall here.

And now for today's six recipes. Enjoy!

DOUBLE CHOCOLATE MOCHA MUFFINS

This comes from Today's Food Club. It begins, “These double chocolate mocha muffins are SO delicious. You will not believe that they are lightened up. They are husband and kid approved!”

To view this online, go to http://community.today.com/foodclub/recipe/double-chocolate-mocha-muffins.

Ingredients

1 1/3 cups whole wheat pastry flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3 Tablespoons instant coffee powder

2 eggs

2 Tablespoons coconut oil, melted

2/3 cup plain fat free Greek yogurt

1/2 cup skim milk

1 teaspoon pure vanilla extract

1/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.

Mix the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Using an electric mixer, mix the eggs, sugar, instant coffee powder, yogurt, coconut oil, milk and vanilla on low until combined, about 1 minute.

Add the dry ingredients, and mix until incorporated, about another minute on low.

Fold in the chocolate chips.

Pour batter into a standard 12-cup muffin tin, about half full in each cup.

Bake at 350 degrees until toothpick inserted comes out clean, about 23 minutes.

CHOCOVADO PUDDING

This also comes from Today's Food Club. Lindsey Smith, who created this, wrote, “When I was a kid, pudding packs were staples in my lunchbox. However, they are often full of sugar and other ingredients. As I got older, I wanted to recreate something that tasted like pudding and had the same consistency, except with a healthy flair. That’s when I created this easy Chocovado Pudding using whole foods and simple ingredients. You can even jar the finished product and create your own pudding packs for your lunchbox.” Yield: 2 Servings; Prep Time: 5 minutes; Cooking Time: 5 minutes

To view this online, go to http://community.today.com/foodclub/recipe/chocovado-pudding.

Ingredients

1 avocado


1 banana (preferably frozen)


1/2 cup almond milk or rice milk


1 tablespoon raw cacao powder

1/2 tablespoon honey or maple syrup (or more if you like it sweet!)

Ice cubes (if desired)

Preparation

In a blender, combine the avocado, banana, almond or rice milk, cacao, and honey or maple syrup until smooth. Add ice for a thicker texture, if desired.

Serve immediately.

ONE POT BBQ CHEESEBURGER PASTA

This comes from the Tablespoon e-newsletter. It begins, “Try this delicious meat-lovers meal with a barbeque twist! Not only will it serve a large family, but it will be a favorite with everyone.” Prep Time: 15 min; Total Time: 20 min; Makes 10 servings.

To view this online, click here.

Ingredients

1 lb ground turkey

2 cups hot water

4 cups milk

1 box (11.6 oz) Hamburger Helper™ cheeseburger macaroni Twin Pack

1 cup shredded Cheddar cheese

1/2 cup bacon bits

1/4 cup barbecue sauce

Directions

In 12-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese and 1/4 cup bacon bits. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle remaining bacon bits and drizzle barbecue sauce over top of skillet. Stir before serving.

ONE-PAN PASTA AND MEATBALLS

This also comes from the Tablespoon e-newsletter, and begins, “Four ingredients is all you need for an easy Italian night!” Prep Time: 5 min; Total Time: 30 min; Makes 4 servings.

To view this online, click here.

Ingredients

1 cup water

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any flavor)

1 1/2 cups uncooked elbow macaroni

20 frozen cooked Italian-style or regular meatballs (1 inch)

1 can (2 1/4 oz) sliced ripe olives, drained

Grated Parmesan cheese, if desired

Directions

In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.

Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

CREAMY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times Cooking e-newsletter. The recipe begins, “Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.” Time: 1 hour 40 minutes; makes 6 to 8 servings.

To view this oneline, click here.

Ingredients

2 tablespoons butter

1 cup cottage cheese (not lowfat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne

Pinch freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

1/2 pound elbow pasta, uncooked

Preparation

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

NAKED BANANA CAKE

This comes from The Baker Chick (otherwise known as Audra). Makes 12 servings.

To view this online, click here.

Ingredients

3/4 cup butter, softened

1 cup white sugar

3 eggs – room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk – room temperature

1 cup mashed ripe bananas Ii got this from 2 large bananas)

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

For the Frosting:

12 oz cream cheese, softened

8 oz butter, softened

1 teaspoon vanilla bean paste or extract

4 cups powdered sugar

Instructions

Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)

In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.

In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.

Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.

For the Frosting:

Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.