Diabetic Thursday

Enjoy!

TEXAS RED CHILI

Servings: 8

Source: Family Circle's "All-time Favorite Recipes"

View recipe: http://diabeticgourmet.com/recipes/html/90.shtml

Ingredients

2 tablespoons vegetable oil

1 beef brisket (about 2 pounds), cut into 1/4-inch cubes

1 cup chopped onion

3 jalapeno chiles, halved, seeded and finely, chopped

2 cloves garlic, finely chopped

1/4 cup chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground red pepper (cayenne)

1 can (13-3/4 ounces) beef broth

2 cans (14-1/2 ounces each) stewed tomatoes

1 bottle (12 ounces) beer

1 bay leaf

Lime wedges for garnish

Directions

Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.

Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute.

Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.

To serve, ladle chili into bowls. Garnish each bowl with lime wedge.

Nutritional Information Per Serving: Calories: 334; Protein: 30 g; Fat: 17 g; Sodium: 712 mg; Cholesterol: 84 mg; Carbohydrates: 15 g; Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat

CHICKEN JAMBALAYA

Makes 6 servings.

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml

Ingredients

1 Tbsp. olive oil

1 medium onion, chopped

2-3 garlic cloves, minced

3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces

1 can (14.5 oz.) whole plum tomatoes in juice

1 rib celery, cut in 1/2-inch slices

1 small green bell pepper, chopped

1 scallion, chopped

1 Tbsp. tomato paste

1 bay leaf

1 tsp. dried thyme

1/4 tsp. dried red pepper flakes

1 pinch ground cloves

1 cup hot long-grain brown rice, cooked according to package directions

Directions

In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.

Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.

Remove bay leaf. Stir rice into chicken mixture until well combined.

Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch. 1 Vegetable

SPINACH SALAD WITH CREAMY BEET DRESSING

Makes 2 servings.

View recipe: http://diabeticgourmet.com/recipes/html/916.shtml

Ingredients

1/2 cup finely chopped, drained canned beets, or vacuum-packed cooked beets (see note)

1-1/2 tsp. Dijon-style mustard

1 1/2 tsp. apple cider vinegar

4 Tbsp. fat-free, reduced-sodium chicken or vegetable broth, divided

1 Tbsp. extra virgin olive oil

Salt and ground black pepper, to taste

1 1/2 ounces French green beans

3 cups baby spinach

2 medium endives, cut crosswise into 1/2-inch slices, about 1 cup

2 tablespoons sweet onion, cut in very thin crescents

1 small roasted or cooked beet

Directions

For dressing, place beets, mustard, vinegar and 2 tablespoons of broth in blender and whirl until smooth, stopping to scrape down sides of blender as needed. With the motor running, pour in remaining broth, then oil. Season dressing to taste with salt and pepper.

Makes 3/4 cup thick dressing. Dressing can be made ahead and refrigerated, tightly covered, for 24 hours. If necessary, before using, thin chilled dressing with additional broth and adjust the seasoning.

Cook green beans in boiling water for 2 minutes. Drain and plunge immediately into bowl of cold water. When beans are cool, drain well and set aside.

In mixing bowl, combine spinach and endive, then divide between 2 salad plates or wide, shallow bowls. Sprinkle onions over greens, then add green beans.

Cut beet crosswise into thin slices. Cut each slice into matchsticks and sprinkle over salad. Drizzle on 3 tablespoons of the dressing. Serve immediately.

Note: When buying beets in a can or jar, be sure they are not pickled.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 4 g; Sodium: 119 mg; Saturated Fat: under 1 g; Carbohydrates: 11 g

LEMON MERINGUE PIE

Serves: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/926.shtml

Ingredients

For Pie Filling:

Pastry for single-crust 9-inch pie

2-1/4 cups water

1/2 cup fresh lemon juice or frozen lemon juice concentrate*

1/2 cup cornstarch

2 eggs

2 egg whites

1-1/2 teaspoons grated lemon peel

1-1/2 cups Equal Spoonful or Granulated**

2 tablespoons stick butter or margarine

1 to 2 drops yellow food coloring (optional)

For Meringue:

3 egg whites

1/4 teaspoon cream tartar

2/3 cup Equal Spoonful or Granulated***

* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

** May substitute 36 packets Equal sweetener

Directions

For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.

Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.

Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.

For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in 425F oven about 5 minutes or until meringue is lightly browned. Cool completely on wire rack. Cut pie into wedges.

Nutritional Information Per Serving: Calories: 178; Protein: 5 g; Fat: 9 g; Sodium: 133 mg; Cholesterol: 65 mg ; Carbohydrates: 20 g; Exchanges: 1 starch, 2 fat

MISO ONION SOUP

Less than 1 g. saturated fat, 3 g. dietary fiber

Yield: 8 servings

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/515.shtml

Ingredients

2 Tbsp. canola oil, divided

3 peeled red (Spanish) onions, halved and thinly-sliced

1 tsp. sugar or equivalent sugar-substitute

1 Tbsp. Dijon-style mustard

1 tsp. dried thyme

3 cups fat-free, reduced-sodium beef broth

5 cups water

Salt and freshly ground black pepper

6 1-inch thick slices whole-wheat Italian bread

1/4 cup red or brown rice miso

1/3 cup freshly-grated Parmesan cheese (optional)

Directions

Heat half the oil in large Dutch oven or pot over medium-high heat. Add the onions, stirring to coat them with oil. Cover tightly, reduce heat to medium low and cook until onions are wilted, about 10 minutes.

Sprinkle the sugar over the onions and stir in. Increase heat and saute until onions are well browned, about 12 minutes, stirring often.

Remove the pot from heat and scrape it to loosen all the browned bits on the bottom. Stir in mustard, thyme, broth and water. Return to high heat and cook until liquid comes to a boil. Reduce the heat, partially cover the pot and simmer until the onions are very soft, 30 to 40 minutes.

Meanwhile, brush bread on both sides with remaining oil. Grill or toast bread in 400 degree oven. Set aside to cool. Cut into rough cubes with a sharp, serrated knife.

Place the miso in a small bowl. Gradually stir in about 1/4 cup of the soup, mixing until well blended. Stir the mixture into the soup. Season to taste with salt and pepper.

Ladle soup into deep bowls. Sprinkle top with toasted bread cubes. Sprinkle 1 scant tablespoon cheese on top (optional).

Nutritional Information Per Serving: Calories: 102; Protein: 5 g; Fat: 4 g; Sodium: 608 mg; Carbohydrates: 13 g; Exchanges: 3/4 Bread/Starch, 1 Vegetable, 1 Fat

SOUTHWESTERN CORN AND ZUCCHINI SAUTE

Yield: 6 servings (3/4 cup each)

Source: The Eating Well Diabetes Cookbook

http://diabeticgourmet.com/recipes/html/923.shtml

Ingredients

1 tablespoon canola oil

1 large onion, thinly sliced

2 cloves garlic, minced

2 large zucchini, cut into 1/4-inch dice

1 cup fresh corn kernels (from 2 ears) or frozen

1 (4-ounce) can chopped green chilies

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

Directions

Heat oil in large nonstick skillet over medium heat.

Add onion and garlic; cook, stirring, until golden and tender, 5 to 10 minutes.

Stir in zucchini, corn and chilies.

Cover and cook, stirring once, until the zucchini is tender, about 10 minutes.

Season with salt and pepper. Serve hot.

Nutritional Information Per Serving: Calories: 76; Protein: 2 g; Fat: 3 g; Sodium: 138 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 12 g; Exchanges: 2 Vegetable, 1/2 Fat

Wednesday Recipes

Here are six yummy recipes to help you through the day. Enjoy!

CHERRY PIE BARS

This easy (and yummy) recipe is from the Tablespoon cooking e-newsletter. It begins, “Three easy ingredients, one deliciously simple cookie bar. This delish dessert combines all the goodness of sugar cookies with cherry pie.” Prep Time: 10 minutes; Total Time: 60 minutes; makes 9 servings.

To view this online, click here.

Ingredients

1 (16.5 oz.) package Pillsbury™ refrigerated sugar cookie dough

1 can cherry pie filling

1/4 cup cinnamon-sugar

Directions

Preheat oven to 350ºF.

Press half of sugar cookie dough into bottom of a parchment-lined 9x9-inch baking pan. Spoon pie filling over the top. Drop small pieces of remaining sugar cookie dough on top of the filling, creating a “cobbler” of crust. Sprinkle with cinnamon sugar.

Bake for 40-45 minutes, or until medium golden brown. Remove and cool completely before cutting into squares.

Tips: For best results, make 1 day ahead so slices have enough time to cool and come out perfectly square when cut.

PERFECT BURGER

This recipe comes from Bobby Flay one of The Food Network’s stars. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/perfect-burger-recipe.html?oc=linkback

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

4 slices cheese (optional)

4 hamburger buns, split; toasted, if desired

Directions

Toasted Burger Buns

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

This is from David Tanisin a recent New York Times Cooking e-newsletter. David wrote, “A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.” Yield: 4 to 6 servings; Time: 30 minutes.

To view this online, click here.

Ingredients

Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup (see recipe, which follows)

Pinch of crushed red pepper

Zest of 1 lemon

2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Preparation

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

FRESH RICOTTA

This comes from Melissa Clark, also in a recent New York Times Cooking e-newsletter. Melissa wrote, “Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.” Yield: About 1 1/2 cups; Time: About 30 minutes.

To view this online, click here.

Ingredients

1 quart whole milk

1/2 cup heavy cream

1/4 cup plain whole yogurt

1 1/2 teaspoons lemon juice

1/2 teaspoon kosher salt

Preparation

Line a colander with a quadruple layer of cheesecloth and set it over a bowl.

In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)

Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

"LOW-RENT" TUNA POKE BOWL

This comes from TheKitchn.com, one of my all-time favorite email newsletters. If you haven't checked out this cool site – or its sibling site, Apartmenttherapy.com – I highly recommend checking them out. This recipe, which Serves 2, can be found online, along with photos and a description of the recipe, by clicking here.

2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)

1 teaspoon sesame oil

2 tablespoon orange juice

1-inch piece of ginger, peeled and grated or minced

2 5-ounce cans tuna in brine, drained

Small handful of cilantro, chopped

1 scallion, finely chopped

1 cup cooked rice or other grain, cooled

1/4 medium avocado, cubed

4 cherry tomatoes, quartered

1 tablespoon sesame seeds

Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)

Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.

SWEET POTATO FRIES

This comes from Food.com, and starts off, “Great low-fat snack or side dish.” Makes 6 servings in 45 minutes (total).

To view this online, go to http://www.food.com/recipe/sweet-potato-fries-33993.

Ingredients

1 lb sweet potato

1 
egg white

2 teaspoons chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

Directions

Peel and cut potatoes into 1/4 inch x 1/2 inch strips.

In a bowl, combine egg white and seasonings; beat well.

Add potatoes; toss to coat.

Spray two baking sheets with nonstick cooking spray.

Place potatoes in a single layer on the two baking sheets.

Bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.

Tuesday Recipes

Here are today's six recipes to get you through the day. Enjoy!

COKE-BRINED FRIED CHICKEN

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House. In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior." Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

For the Brine:

5 cups Coca-Cola

1 tablespoon kosher salt

10 sprigs fresh thyme

4 cloves garlic, peeled and sliced

4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula

8 to 12 chicken thighs, preferably free-range, organic

For the Seasoned Flour:

3 cups all-purpose flour

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 teaspoons smoked Spanish paprika

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon cayenne pepper

For the Frying:

3 cups peanut oil

1 cup lard, optional, or replace with peanut oil

For Serving:

Hot sauce

Preparation

Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.

Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.

Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.

Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.

The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

CORN MUFFINS

This comes from Ina Garten of The Food Network show Barefoot Contessa. Total Time: 55 minutes; Prep Time: 5 minutes; Inactive Time: 10 minutes; Cook Time: 40 minutes; Yield: 12 muffins; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe.print.html?oc=linkback

Ingredients

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

SALTED CARAMEL BROWNIES

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).” Yield: About 2 dozen brownies; Time: 1 1/4 hours.

To view this online, go to http://cooking.nytimes.com/recipes/1018161-salted-caramel-brownies.

Ingredients

For the Caramel:

1 cup granulated sugar

2 tablespoons light corn syrup

1/2 cup heavy cream

3/4 teaspoon salt, plus more to taste

1/4 cup sour cream

For the Brownies:

2 sticks unsalted butter, cut into 1-inch cubes, more for greasing pan

1 1/4 cups/150 grams all-purpose flour

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling

Preparation

Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.

Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.

In a large bowl, whisk together flour, salt and cocoa powder.

Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.

Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.

Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.

Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.

Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.

Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking.




My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

8-INGREDIENT STUFFED PEPPER SKILLET

This comes from Layers of Happiness, a site to “inspire you to live a happier and healthier lifestyle,” according Emily, half of the mother-daughter blogger team who run the site. Check out their site and recipes!

This recipe begins, “Only 8-ingredients in this quic and easy one-pot skillet dinner will feed an entire family in about 15 minutes no problem! This lazy stuffed peppers recipe is plate-lickin' good and will satisfy your comfort food hunger in big time!” Yields 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes.

To view this online, go to http://www.layersofhappiness.com/8-ingredient-stuffed-pepper-skillet/.

Ingredients:

1 pound ground beef

2 green bell peppers, diced

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

1 (10.75 ounce) can condensed tomato soup

2 teaspoons Worcestershire sauce

1 cup cooked rice

1 cup shredded Cheddar cheese

Directions:

Place a large skillet with a over medium-high heat. When skillet is hot, add ground beef and cook 5–7 minutes, breaking into small pieces as it browns.

Add onions and bell peppers in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet. Season with salt and pepper.

Return to stove reducing heat to medium. Stir in diced tomatoes with juice, tomato soup, Worcestershire sauce, and cooked brown rice. If the mixture is too thick, add up to 1 cup of water, until mixture reaches desired consistency.

Sprinkle with shredded cheddar cheese and replace the lid. Cook until cheese is melted. Serve immediately. Enjoy!

CHICKEN POTPIE

This comes from CountryLiving, and begins, “Prepared with store-bought pie dough and shredded rotisserie chicken, this hearty meal can be on the table in an hour flat.” Total Time: 1 hour; Prep Time: 25 minutes; Level: Moderate; Serves: 8.

To view this online, go to http://www.countryliving.com/food-drinks/recipes/a3352/skillet-chicken-potpie-recipe/.

Ingredients

2 tbsp. unsalted butter

1 medium onion

4 medium carrots

2 stalk celery

2 clove garlic

1/2 tsp. salt

1/2 tsp. Freshly ground pepper

2 tbsp. all-purpose flour

3 tbsp. heavy cream

2 c. chicken broth

4 c. shredded cooked chicken

1 c. frozen peas

1 1/2 tbsp. chopped fresh dill

1 store-bought piecrust

1 Egg

Directions

Preheat oven to 400 degrees F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.

Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.

Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.

Meatless Monday

It's Meatless Monday. Here are today's six vegetarian recipes to get your week started. Enjoy!

ORANGE-GLAZED ALMOND CAKE

This comes from the July 2006 issue of Vegetarian Times, and begins, “Spain'’s hot weather makes dessert a light affair - —this moist cake fits the bill. Serve with light whipped cream.” Makes 16 squares.

To view this online, click here.

Almond Cake

1/2 cup slivered almonds

1 cup whole-wheat pastry flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/3 cup low-fat plain yogurt

1/4 cup olive oil

2 Tbs. fresh orange juice

1 Tbs. grated orange zest

1 tsp. vanilla extract

1/4 tsp. almond extract

3 large eggs, at room temperature

2/3 cup light brown sugar

Orange Glaze

1/2 cup fresh orange juice

1/3 cup sugar

To make Cake: Preheat oven to 350°F. Coat 8-inch square pan with cooking spray. Toast almonds in skillet over medium-low heat 3 to 5 minutes, or until browned. Cool.

Pulse almonds, flour, baking powder, baking soda, salt and cinnamon in food processor until almonds are finely ground.

Combine yogurt, oil, juice, zest and extracts in small bowl.

Beat eggs and sugar with electric mixer 5 minutes at high speed. Fold in 1/3 flour mixture. Add 1/2 yogurt mixture. Repeat with remaining flour and yogurt mixtures. Spread in prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let stand 5 minutes. Unmold, and cool.

To make Glaze: Simmer juice and sugar in small pan 5 minutes.

Poke holes in top of cake with skewer. Brush syrup over cake. Cut into squares, and serve.

nutritional information Per Square: Calories: 144; Protein: 3 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 20 g; Cholesterol: 40 mg; Sodium: 131 mg; Fiber: 1 g; Sugar: 14 g

LIGHT WHIPPED CREAM

This also comes from the July 2006 issue of Vegetarian Times, and begins, “This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. It’s great with fresh berries and keeps well in the refrigerator for up to 2 days.” Makes about 1 1/2 cups in 30 minutes or less.

To view this online, click here.

1 cup low-fat or nonfat vanilla yogurt

1/3 cup whipping cream

1 tsp. orange liqueur or orange juice

Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom. Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours. Discard liquid.

Whip cream in chilled small bowl with electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur or orange juice. Serve immediately, or store chilled.

nutritional information Per Tablespoon: Calories: 21; Total Fat: 1 g; Saturated Fat: 1 g; Carbohydrates: 2 g; Cholesterol: 5 mg; Sodium: 8 mg; Sugar: 2 g

ULTIMATE VEGAN LASAGNA

This comes from the February 2009 issue of Vegetarian Times. It begins, “This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/.

Filling

2 tsp. olive oil

2 medium onions, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

10-oz. bag fresh baby spinach

2 12-oz. pkgs. firm tofu, drained

1 8-oz. pkg. vegan cream cheese

1/2 cup chopped fresh basil

1/4 cup nutritional yeast

Lasagna

5 1/2 cups Speedy Red Sauce (recipe follows)

12 uncooked whole-wheat lasagna noodles

12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart

1 cup shredded mozzarella flavor vegan cheese (3 oz.)

To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

nutritional information Per 2-x-3-inch slice: Calories: 508; Protein: 33 g; Total Fat: 19 g; Saturated Fat: 3 g; Carbohydrates: 60 g; Cholesterol: 0mg; Sodium: 817 mg; Fiber: 13 g; Sugar: 10 g; Vegan

SPEEDY RED SAUCE

This also comes from the February 2009 issue of Vegetarian Times, and begins, “This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.” Makes 5 1/2 cups in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/speedy-red-sauce/.

1 Tbs. olive oil

1 12-oz. jar roasted red peppers, rinsed and drained

2 small onions, diced (2 cups)

2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil

3 cloves garlic, minced

1 28-oz. can fire-roasted crushed tomatoes

Purée roasted red peppers in food processor or blender until smooth. Set aside.

Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

nutritional information Per 1/2-cup serving: Calories: 53; Protein: 2 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 352 mg; Fiber: 2 g; Sugar: 6 g; Vegan; Gluten-Free

GARLIC BREAD

Another recipe from the February 2009 issue of Vegetarian Times, this one begins, “Pop this fragrant favorite into the oven when you uncover the lasagna, and everything will be ready at the same time.” Serves 8 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/garlic-bread/.

1 baguette, halved lengthwise

1/4 cup olive oil

6 cloves garlic, minced (2 Tbs.)

2 Tbs. finely chopped fresh parsley

1/8 tsp. salt

Preheat oven to 375°F. Lay baguette, cut-sides up, on sheet of aluminum foil several inches longer than bread.

Heat olive oil in small saucepan on low heat. Add garlic, and cook 1 to 2 minutes, or until light golden. Stir in parsley and salt, and remove from heat.

Brush garlic mixture on both halves of bread with pastry brush. Press baguette halves back together, and wrap with foil. Bake 15 to 20 minutes, or until warm and fragrant. Cut crosswise with serrated knife into 8 thick pieces. Serve hot.

nutritional information Per Slice: Calories: 154; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 1 g; Sugar: 1 g; Vegan

POMEGRANATE-PINEAPPLE GRANITA

Finally, this also comes from the February 2009 issue of Vegetarian Times. It begins, “This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/pomegranate-pineapple-granita/.

2 cups fresh or canned pineapple chunks

2 2/3 cups unsweetened pomegranate juice

1/4 cup pure maple syrup

3/4 tsp. ground cinnamon

Purée all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.

Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.

nutritional information Per 1/2-cup serving: Calories: 94; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: 0 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 11 mg; Fiber: 1 g; Sugar: 21 g; Vegan; Gluten-Free

Friday Recipes

Finally, Friday! Here are six recipes stop help you through the weekend. Enjoy!

GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don’t have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.” Yield: 4 servings.

To view this online, click here.

Ingredients

2 teaspoons kosher salt, more as needed

1/2 teaspoon black pepper

1/4 teaspoon high-quality chile powder (ancho or New Mexican are nice)

Finely grated zest of 1 lemon (save the zested lemon to juice over the crostini)

1 whole chicken (3 1/2 to 4 pounds), patted dry

Extra-virgin olive oil, as needed

2 garlic cloves, thinly sliced

2 anchovies (optional)

Pinch red pepper flakes

1 pound mature spinach leaves, cleaned (12 cups)

1 cup chopped dill

4 slices crusty country-style bread, 1/2-inch thick

Fresh ricotta, for serving

Preparation

In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.

Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).

Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.

Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.

Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.

Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn’t get too dark; it will continue to brown even as it cooks over indirect heat. You’re looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.

Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You’ll need to keep your eye on the grill heat as you cook. If you’ve got a thermometer on your grill cover, you’re looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it’s not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.

Transfer chicken from the skillet to a cutting board, and tent with foil to rest.

Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.

Place bread slices on grill and cook until lightly charred, about 1 minute per side.

To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.

GRILLED CORN WITH CHILE BUTTER

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.” Yield: 4 to 8 servings; Time: About 45 minutes.

To view this online, click here.

Ingredients

1 stick butter, softened

1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced

1 teaspoon minced garlic (optional)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Hot sauce to taste

8 to 12 cobs of corn

Lime wedges for serving (optional)

Preparation

Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.

In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.

Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.

When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.

Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

EASY 5-INGREDIENT BLUEBERRY CRISP

This comes from Grace Parisi in The Today Show’s cooking e-newsletter. (According to the site, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.”)

This recipe begins, “The key to a super successful 5-ingredient recipe is to choose ingredients that do double or triple duty. In addition to toasty oats, the granola adds sweet spices and nuts. Also, the self-rising flour contains leavening and salt, which makes the crumble especially light and crisp. If your granola has dried fruit, pick them out—they may get too hard in the oven. Serve piping hot with vanilla ice cream.” Prep Time: 40 minutes; makes 6 servings.

To view online, click here.

Ingredients

1 cup self-rising flour

1/2 cup light brown sugar

2 pints blueberries

6 tablespoons unsalted butter, softened

1/2 cup nutty cinnamon granola

Preparation

Preheat the oven to 375°. In a medium bowl, combine the flour and brown sugar. Transfer 3 tablespoons of the mixture to an 8-inch by 11-inch baking dish along with the blueberries and 2 tablespoons water; toss to combine.

Add the butter to the remaining flour-and-sugar mixture and using your fingers, rub together until the mixture resembles coarse meal. Add the granola and pinch into clumps. Scatter the crumbs over the berries and bake for 30 minutes, until bubbling and golden. Cover loosely with foil halfway through to prevent over-browning. Serve piping hot with vanilla ice cream.

PEANUT BUTTER BANANA CREAM PIE

This comes from The Baker Chick. I love the food that comes out in her e-newsletters. If you haven't checked out (and signed up for) her newsletters, I recommend doing so. This makes 1 9-inch pie.

To view this online, click here.

Ingredients

For the Crust:

20-25 Oreo Cookies

3 tablespoons of butter

pinch of salt

3 ripe bananas

For the Pudding:

2 1/4 cups whole milk

2/3 cup sugar

3 egg yolks

1/4 cup cornstarch

1 teaspoon vanilla

1 tablespoon butter

Peanut Butter Mousse

3 ounces cream cheese, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2/3 cup chilled heavy whipping cream

For Peanut Butter Sauce: (optional)

1 tablespoon peanut butter

1 tablespoon powdered sugar

1-2 teaspoons of milk

Instructions

For the Crust:

Place the Oreos in a large ziplock bag and crush them into fine crumbs with a rolling pin. Stir in the melted butter until the crumbs are moistened- stir in the salt.

Press the crumbs into the bottom and sides of a 9-inch pie dish. Bake at 350F for about 10 minutes or until set.

For the pudding:

Combine 2 cups of milk and the sugar in a medium-sized saucepan over medium heat. Stir together and heat until simmering.

Whisk egg yolks together and slowly pour about half of the milk mixture into it with one hand while whisking with the other until combined. Pour the egg mixture back into the pot with the rest of milk.

In a small bowl combine the remaining 1/4 cup of milk with the cornstarch until thick and combined. Pour it into the milk mixture and turn the heat back up to medium. Whisk constantly until very thick and bubbling like lava.

Remove from heat and stir in the vanilla and butter.

Allow the pudding to cool a bit as you prep the mousse.

For the Peanut Butter Mousse:

Using an electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter.

Whip cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining whipped cream in 2 additions.

To assemble:

Layer the pie in the prepared crust as follows: Sliced banana, pudding, bananas and mousse. Chill for at least 3 hours or overnight.

For peanut butter sauce:

Melt peanut butter in the microwave until thinned. Whisk in powdered sugar and enough milk to thin it for drizzling. Drizzle the sauce over the pie before serving.

ICE CREAM SANDWICHES

From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches

Ingredients

1/2 cup all-purpose flour

1/2 cup Dutch process cocoa powder

1/2 teaspoon fine salt

1/4 teaspoon baking powder

6 tablespoons unsalted butter, softened

2 tablespoons shortening

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 (1-pint) containers ice cream (any flavor)

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.

Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.

Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.

To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

ACADIAN RIGATONI

This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes,
Serves: 4. To view this online, click here..

Ingredients

1 tablespoon cooking oil

1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces

1 onion, chopped

2 ribs celery, chopped

1 large green bell pepper, chopped

2 garlic cloves, chopped

1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can

1 1/4 teaspoons salt

1/2 teaspoon fresh ground black pepper

3/4 pound rigatoni

Directions

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.

Diabetic Thursday

I used to think that diabetic food meant boring. Then a family member was diagnosed as diabetic, and I soon discovered that while I did have to watch how I fixed meals, it didn't have to be boring at all. Here are six recipes to help dispel the boring myth. Enjoy!

CRANBERRY APPLE CRISP

Yield: 8 servings

View Online: http://diabeticgourmet.com/recipes/html/876.shtml

Ingredients:

Filling Ingredients:

3 cups peeled, cored, sliced apples

2 cups fresh or frozen thawed cranberries

1 cup Equal Spoonful*

Topping Ingredients:

1/3 cup all-purpose flour

1/4 cup chopped pecans

1/4 cup stick butter or margarine, melted

1/2 cup Equal Spoonful**

* Substitute 24 packets Equal sweetener

** Substitute 12 packets Equal sweetener

Directions

For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.

For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.

Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.

Nutritional Information (Per Serving): Calories: 145; Protein: 1 g; Sodium: 67 mg; Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat

NUTTY BANANA BREAD

Serves: 12

Serving Size: 1 (3/4 inch) slice

Online Recipe: http://diabeticgourmet.com/recipes/html/642.shtml

Source: Splenda

Ingredients

2 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup applesauce

1 1/4 cups mashed bananas

1 cup Splenda No Calorie Sweetener, Granulated

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g

BREAD PUDDING WITH RAISINS

Yield: Makes 3 cups (6 servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

3 slices day-old white bread, cubed

1/2 cup raisins

2 cups fat-free milk

2 large eggs, slightly beaten, or 1/2 cup egg substitute

2 tablespoons sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.

Mix the bread cubes and raisins in the prepared dish.

Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.

Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.

Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.

Nutritional Information Per Serving (1/2 cup): Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat

BROCCOLI AND CHEESE PIE

Yield: 4 servings

Source: "Diabetes Cookbook for Dummies"

Info: http://diabeticgourmet.com/book_archive/details/88.shtml

Ingredients

Nonstick cooking spray

1 cup fresh broccoli, small florets

1/2 cup low-sodium chicken broth

2 egg whites, lightly beaten

1 whole egg, lightly beaten

1 cup skim milk

1 cup shredded cheddar cheese

1/4 teaspoon pepper

Directions

Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.

In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.

In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.

Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.

Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g; Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat

CORN BREAD

Yield: 12 servings

Source: "The New Family Cookbook for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

1 cup yellow cornmeal

1 cup sifted all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup fat-free milk

2 large eggs, slightly beaten, or 1/2 cup egg substitute

3 tablespoons canola or corn oil

Directions

Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.

Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.

Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm..

Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat

TURKEY, PORTABELLA MUSHROOMS AND VEGETABLE KEBABS

Yield: 4 servings

View recipe: http://diabeticgourmet.com/recipes/html/907.shtml

Ingredients

1-1/2 to 2 pounds turkey thighs, skinned, boned & cut into 1-inch cubes

2 whole portabella mushrooms, stemmed & quartered

1/2 cup green onions, chopped

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon Worcestershire sauce

2 teaspoons garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried tarragon

1/2 medium red bell pepper, seeded & cut into 1-inch cubes

1 small yellow squash, cut into 1/2-inch rounds

1 small zucchini, cut into 1/2-inch rounds

Directions

Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.

In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.

Spray grill rack with nonstick vegetable oil spray. Prepare grill for direct heat cooking.

Drain turkey and mushrooms from marinade and discard marinade.

On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.

Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170 degrees F.

Nutritional Information Per Serving: Calories: 320; Protein: 49 g; Fat: 11 g; Sodium: 150 mg; Cholesterol: 130 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Sugars: 3 g; Carbohydrates: 6 g

Wednesday Recipes

Here are today's six recipes to help you through the day. Enjoy!

BAKING SHEET QUESADILLAS

This is from Pure Wow, and starts off, “Why make individual quesadillas when you can make one enormous one? Introducing baking sheet quesadillas, which are perfect for any gathering (or if you just want to get dinner on the table in a flash). It's the genius cooking trick you didn't even know you needed.” Makes 6 to 8 servings; start to finish: 20 minutes

To view this online, click here.

Ingredients

4 tablespoons unsalted butter, at room temperature, divided

12 rectangular tortillas or wraps (available in the deli section of most grocery stores)

1/2 cup salsa

12 ounces shredded cheddar or Jack cheese

2 tablespoons chopped fresh cilantro

3 tablespoons sliced green onions

Sour cream, as needed for serving

Salsa, as needed for serving

Directions

Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter.

Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base.

Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa.

Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.

Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions.

Serve immediately, warm, with sour cream and salsa on the side.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

This recipe was in a recent New York Times Cooking e-newsletter. It begins, “This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.” Time: 20 minutes; makes 4 servings.

This was featured in "60-Minute Gourmet" and can be view this online here.

Ingredients

4 boneless, skinless chicken breasts (about 2 1/4 pounds)

Salt and freshly ground white pepper to taste

2 tablespoons olive oil

2 tablespoons butter

6 tablespoons finely chopped shallots

2 teaspoons finely chopped garlic

4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon

8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)

1/4 cup red wine vinegar

1/4 cup drained capers

1 cup dry white wine

2 tablespoons tomato paste

1/4 cup chopped fresh parsley leaves

Preparation

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

BRUSCHETTA

This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CARAMELIZED CITRUS

This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.

To view this online, click here.

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup Greek-style yogurt

1 1/2 cups light brown sugar

1 pinch saffron threads

Directions

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

CHICKEN POT PIE BUNDLES

This recipe comes from Meal Makeover Moms, a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. This makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 tablespoons canola oil, divided

1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)

1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)

2 cloves garlic, minced

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice

2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

1/2 teaspoon kosher salt

Pinch of black pepper

1 cup all-natural chicken broth

4 teaspoons cornstarch

3/4 cup frozen petite peas, thawed

3/4 cup frozen corn kernels, thawed

2 tablespoons grated Parmesan cheese

12 egg roll wraps (NOT the smaller wonton wrappers)

Directions

Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.

Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.

To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.

Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron

BLT SKILLET PASTA

This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3

To view this online, click here.

Ingredients

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

2 cups packed baby arugula

6-8 slices of bacon

2 tablespoons mayonnaise

2 tablespoons heavy cream

7 ounces refrigerated fettuccine

Directions

Put a pot of water on the stove and bring to a boil.

Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.

Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.

The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.

Tuesday Recipes

Here are today's six recipes to try out, including Loaded Nachos, Chocolate Dump-It Cake and Seasoned Oven Baked Chicken Pieces.Enjoy!

LOADED NACHOS

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Nachos are among the most ubiquitous of America’s pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this.

“Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro.

“Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do.

“But take care to layer well. Layering is the key to loaded nacho perfection.” Yield: 6 to 8 servings; Time: 30 minutes.

To view this online, click here.

Ingredients

1/4 pound slab or thick-cut bacon, diced

1 medium yellow onion, peeled and diced

1 1/2 pounds ground beef, like chuck or sirloin

3 cloves garlic, peeled and minced

2 tablespoons ancho chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt

2 teaspoons smoked paprika, hot or mild

1 1/2 teaspoons black pepper

1 teaspoon light brown sugar

1 teaspoon cornstarch

1/2 teaspoon red pepper flakes

1/2 to 2/3 cup chicken stock, homemade or low-sodium, or water

1 12- to-16-ounce bag corn tortilla chips

1/2 head iceberg or romaine lettuce, shredded

1/2 cup pickled jalapeños

2 avocados, pitted and sliced

2 cups shredded Monterey Jack cheese

1 1/2 cups shredded sharp Cheddar cheese

1/2 cup crumbled Cotija cheese

3 radishes, cleaned and thinly sliced

2 cups cherry tomatoes, sliced into quarters

1/2 cup sour cream

1/2 cup roughly chopped cilantro leaves

2 limes, cut into eighths, for garnish

Hot sauce, if desired

Preparation

Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.

Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)

Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.

Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

CHOCOLATE DUMP-IT CAKE

This deliciousness comes from Amanda Hesser in The New York Times cooking newsletter. Amanda wrote, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings

To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.

Ingredients

2 cups sugar

4 ounces unsweetened chocolate

1 stick unsalted butter, plus more for greasing the pan

2 cups all-purpose flour, plus more for dusting the pan

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon cider vinegar

2 eggs

1 teaspoon vanilla

1 1/2 cups Nestle's semisweet-chocolate chips

1 1/2 cups sour cream, at room temperature

Preparation

Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.

Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.

When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.

Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.

When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

SEASONED OVEN BAKED CHICKEN PIECES

This is from Danilo Alfaro, Culinary Arts expert for About.com Danilo wrote, “When I think about baked chicken, as opposed to roasted chicken, I'm thinking of chicken pieces. A roasted chicken is cooked whole. This might seem like a semantic difference only — you cook them both in the oven, right?

”…With baked chicken, you cook it at a lower temperature than a roasted chicken. I roast a chicken at 425°F — and so should you. But with baked chicken, we shoot for 375°.”

Danilo wrote more on the subject, including a link to a video on how to cut up a whole chicken. To read his entire message, as well as to view the link (and the recipe on his About.com page), click here. Interesting reading.

Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: Serves 4

Ingredients

1 large fryer chicken, cut into 8 pieces

1 stick butter, melted

1/4 cup flour

1/2 tsp paprika

1/2 tsp white pepper

1/2 tsp dried thyme, crumbled

1 tsp Kosher salt

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

BEST PINEAPPLE ORANGE SORBET

I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.

To view this online, click here.

1/2 cup water

1/2 cup granulated sugar

2 cups orange juice

1 tablespoon lemon juice

1 (20 ounce) can pineapple, crushed

2 teaspoons orange zest, freshly grated

In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, About.com's Italian Food expert. She writes, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

To view this online, click here.

Ingredients

For the Gnocchi:

1 1/2pounds (675 g) raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups (350 g) unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

ONION AND MUSHROOM TART

This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.

To view this online, click here.

For the crust:

2 cups unbleached all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

2 tablespoons ice water

For the filling:

1 pound onions

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons butter

1 1/2 pounds mushrooms, sliced

1 large egg

3/4 cup ricotta cheese

3/4 cup Parmesan cheese, divided

1/4 cup heavy cream

1/4 cup chopped chives or green onions

Preheat the oven to 350° F.

To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.

While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.

When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.

Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.

In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.

Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.

Sprinkle chives over top before servings. Serve warm or at room temperature.