apple cider caramels

If you're scared of making candy, caramels and peanut brittle are a great place to start because they're very forgiving (don't even get me started on toffee's high-maintenance diva behavior). The main things you need are:

1) A heavy pot that is quite a bit larger than the contents of the recipe.
2) A reliable candy thermometer. The good news is that these are inexpensive; think a couple of bucks at Walmart or Target.
3) Lots of oven mitts. Just in case.
4) Patience and undivided attention. Candy-making is not the time to catch up on the life and times of Shiloh Pitt-Jolie.

This caramel recipe starts out like all the others: Sugar, whipping cream, butter, and corn syrup (which is NOT high fructose corn syrup before anyone accuses me of child abuse/mass murder/crimes against humanity). But then we add in apple cider (not alcoholic cider, for our friends not in the U.S.; just the high-quality, fresh-tasting, pressed apple juice) and awesome baking spices:





You really want that concentrated apple flavor, so first, place 2 cups of apple cider into a saucepan and boil it on high until it's reduced to 1/3 of a cup. This will take about 20 minutes, give or take based on how big of a pan you use (the bigger, the faster). Oh, and your house will smell like an amazing little Christmas-y apple factory. This step can be done ahead of time if you'd like.

Place the sugar and corn syrup in a large, heavy pot. Cook on low, stirring frequently, until the candy thermometer registers 234 degrees. In the meantime, cut the butter into cubes (you could just cut it into 8 tablespoons roughly along the markings on the wrapper) and set aside. Combine the whipping or heavy cream with the spices and reduced apple cider. If you taste it, don't be horrified; it doesn't taste great (or good at all. Let's be honest.), but once you mix it with the sugar and butter, it is to die for. After it has cooled, of course. Please don't fall victim to my foolish mistakes.

After the candy thermometer reaches 234 degrees, remove the pan from heat and slowly stir in the whipping cream mixture and then add the chopped butter. Do this carefully (a long oven mitt wouldn't be the stupidest idea here); the mixture may sputter a little. Return the pan to low heat and re-insert the candy thermometer. Cook, stirring frequently, until the thermometer reaches 248 degrees.

While the candy is cooking, line an 8x8" square pan with parchment paper with the paper going up the sides and over the edges of the pan so the candy can be removed easily. Lightly spray it with non-stick cooking spray.

When the candy has cooked, carefully pour it into the prepared pan. Allow the caramels to cool completely on the counter or in the refrigerator.

When ready to cut, lift the edges of the parchment to remove the entire sheet of caramel. Cut the candy into 1/2"-thick strips


And then cut them again in the other direction, making a 1/2"-1/2" candy. Of course, you can always cut these along different dimensions. I'm flexible like that.



Now comes the part I hate. Cut pieces of wax paper into squares or rectangles at least 3 1/2"-4" on each side. Place a caramel in the center of each piece of wax paper...




and roll it up like a Tootsie Roll. Then twist each end. Like a Tootsie Roll.


It's not so bad with the first few caramels. By the end, you will be willing your children to grow just a LITTLE bigger so they can help you wrap these stupid things. If only they weren't so dang delicious. The caramels. Not your children.

These will stay good for a few weeks, especially if you refrigerate them in an air-tight container. They're perfect for holiday gift giving and I guarantee you that you will get phone calls for how to make these if you send them to your neighbors/co-workers/child's teacher.





Apple Cider Caramels
Recipe adapted by Our Best Bites from America's Dairy Farmers

2 c. high-quality apple cider (like Simply Apple)
2/3 c. heavy cream or whipping cream
1 tsp. salt
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 c. sugar
1/4 c. light corn syrup
1 stick (1/2 c.) real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.

Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Spray with non-stick cooking spray and set aside. In a small bowl, combine the cream, salt, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2" squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.

corn casserole

1 can corn drained

1 can creamed corn

1 cup butter

8 oz sour cream

1-2 tbs sugar (optional)

1 pkg Jiffy cornbread mix

2 eggs

mix together put in greased 9x13 dish

bake 45-55 min at 350

fall napkin rings

http://heatherbailey.typepad.com/heather_bailey/2010/11/autumnnapkinringtutorial.html#more

martha's simple stuffing

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

Directions

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Read more at Marthastewart.com: Simple Stuffing - Martha Stewart Recipes

pioneer woman mashed potatoes

Ingredients

• 5 pounds Yukon gold or russet potatoes
• 1 1/2 sticks softened butter, plus more for baking
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/2 cup half-and-half
• 1/2 cup cream
• Salt and freshly ground black pepper
• Milk, if needed, for thinning

Directions

Preheat the oven to 350 degrees F.

Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.

Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

pioneer woman granola bars

• 2 cups Rolled Oats
• 1 cup Whole Wheat Flour
• ½ cups Chocolate Chips
• ½ cups Peanut Butter Chips
• ½ cups Brown Sugar
• ½ cups Wheat Germ
• 1 teaspoon Cinnamon
• ½ teaspoons Salt
• 1 whole Egg Beaten
• ½ cups Honey
• ½ cups Canola Oil
• 2 teaspoons Vanilla Extract

Preparation Instructions

Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil and spray with cooking spray.

Mix the dry ingredients in a large bowl. In a small bowl, mix together the wet ingredients. Pour the wet mixture into the dry and mix well (it’s easiest to just use your hands). Pat the mixture out into the foil-lined pan.

Bake for about 15-20 minutes if you want chewy granola bars or for 20-25 minutes for crunchy granola bars. When the edges start to brown, remove from the oven and let cool for a couple of minutes. Use a pizza roller to slice into bars. Finish cooling completely before removing from the pan or they will break apart.

Note: you can also substitute dried fruits for the chocolate and peanut butter chips to make these a bit healthier!

granola bars

Deliciously Homemade Granola Bars
Recipe courtesy of The Motherload

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup mini chocolate chips
1 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, mini chocolate chips, and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using a wooden spoon. Pat the mixture evenly into the prepared pan. Bake for 30 in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. I recommend using a plastic knife to cut these out to get a perfectly cut bar with minimal crumbs.

granola bars

Ingredients

• 4 cups of organic quick cooking oats
• 1/3 cup organic, cold pressed sunflower or walnut oil
• 2/3 cup raw honey
• 1 teaspoon vanilla extract
• 1/2 cup organic chocolate chips or carob chips
• 1 cup chopped organic walnuts or pecans
• 1/2 cup organic dried cranberries

Instructions

1. Grease a 13 x 9 pan.
2. Preheat the oven to 350F.
3. Toast the oats on an ungreased cookie sheet for 15 minutes, stirring often.
4. Cool to room temperature.
5. Combine the remaining ingredients in a mixing bowl.
6. Add oats.
7. Spread in the pan and press down firmly.
8. Bake 25 minutes, or until golden brown.
9. Cool and cut into bars of the desired size.

No Bake Granola Bars with Chocolate Chunks

This organic chocolate chip granola bar recipe is full of chunks of chocolate and has the added energy and flavor of peanut butter. Best of all, you won’t have to bake it.

Ingredients

• 1/4 cup organic peanut butter
• 1/4 cup turbinado sugar
• 1/4 cup raw honey
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 cups organic oats
• 1 cup organic crispy rice type cereal
• 1 cup organic chocolate chunks

Instructions

1. Grease a 13 x 9 inch pan.
2. Heat the honey, turbinado, and peanut butter to a boil. Boil for two minutes.
3. Remove from heat and add the rest of the ingredients, stirring to coat all.
4. Press firmly into the prepared pan and cool.
5. Cut into bars.

Coconut and Chocolate Chip Granola Bars

The addition of organic coconut not only adds flavor to these bars, but it helps to keep them moist and chewy.

Ingredients

• 4 1/2 cups organic rolled oats
• 1 cup organic all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2/3 cup organic butter, room temperature
• 1/2 cup honey
• 1/3 cup organic sugar
• 1 cup organic coconut
• 2 cups organic chocolate chips

Instructions

1. Grease 13x9 inch pan.
2. Preheat oven to 325F.
3. Mix all ingredients and press into the pan.
4. Bake for 20 minutes, or until golden brown.
5. Cool for 10 minutes and cut into bars.
6. Allow to finish cooling completely.

Storing the Homemade Granola Bars

Your homemade granola bars should be fine at room temperature. Keeping them in the refrigerator will cause them to lose some of the crispness. To store them, just cut into bars and wrap tightly in plastic wrap for individual servings. You can also keep them in an airtight, food grade container on the pantry shelf. The bars should keep for up to a week in a cool, dry place.

carne asada

Authentic Crockpot Carne Asada Meat

I've nursed a mad craving for authentic taco meat ever since visiting a hole-in-the-wall cantina in SoCal this summer. The family and I scooted ourselves tightly under round metal tables, bowing our heads over corn tortillas dripping with tender, savory meat. Gosh sakes, those tacos were good. Good enough to make me think about them twice a day and four times on Friday nights. Good enough to send me scouring the internet for truly authentic tasting carne asada meat. Good enough to get me tossing all of those found recipes away, trying to hone in on the ideal recipe all by my lonesome. Here is the first recipe I've concocted thus far to make the cut. It's not quite taqueria perfect, but it's pretty darned close. (And so, so ridiculously delicious).

1 (3-5 pound) cut of cheap beef

flap, london broil, flank or roast all work beautifully

1/2 cup limeade

1/2 cup white vinegar

1/4 cup oil

1 onion

4-5 garlic cloves

1 jalapeno

2 tablespoons Knorr Mexican beef boullion (granulated)

1 (7 ounce) can Embasa Salsa Verde Green

1 teaspoon cumin

1 tablespoon chili powder

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

cranberry bread

Make-a-Cake Series: Cranberry Cake with Warm Vanilla Butter Sauce

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Thanksgiving is coming.
Do you feel it?
I have the perfect holiday dessert for your guests.
It's also perfect to bring with you and impress your mother-in-law! ha ha

Cranberry Cake with Warm Vanilla Butter Sauce

Looks really good right?

My grandmother made this every Thanksgiving while growing up.
She also made hundreds of servings for the Masonic Lodge Christmas Party.
And then again, just for me, when we sat together decorating her Christmas tree.
Such a sweet lady.

I love using cranberries.
I love the bright red color they bring. They add the perfect tartness to this cake.
Then you warm up the vanilla butter sauce and drizzle it over.........Mmmmm, it balances the tart with a rich, warm sweet taste.

It's delicious and looks so festive.


I'm sure many of you have had this or make it yourself. But if you haven't.......do not miss out!
You'll love it.

This recipe came from my Grandma and you know how recipes go that get passed down.......you never know where they came from. (Who knows......you may have the same one.)

Ingredients

Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries

Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract

Candied Cranberries:

1 cup water

1 cup sugar

remaining cranberries 1-2 cups

Preheat your oven to 350.

Mix together all cake ingredients but the cranberries.
Start with the dry ingredients and then add the wet ingredients.

After your cake batter is combined (don't over mix) fold in your cranberries.

Divide into greased loaf pans.

You can use 1 large and two small like me or two large loaf pans or a large 9x13 glass pan.

Bake for 25-30 minutes until a toothpick comes out clean.

The smaller pans will bake faster.

After baking, let cool for 5 minuntes in the pan. Invert the cakes from the loaf pan onto a cooling rack.

If you used a 9x13, just let it cool in the pan.

This cake is served room temperature. The sauce will bring the warm element.

Make your sauce.

Combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently.

After the sauce cools a bit, I put it in a squeeze bottle for drizzling.
You can find them with candy making supplies. (I bought mine at Micheal's.)

(Hint: You can make the cake and sauce the day before you serve it.
After the cakes cool wrap them up in plastic wrap for the next day. Make your sauce and then keep it in the fridge in Tupperware or squeeze bottle. Then reheat in microwave before serving.)

Candied Cranberries

Before I serve the dessert, I candied up some cranberries for garnish. I just used the left over cranberries from baking the cake and used the same cooking method as I did from THIS post.

Add the sugar and water to a pan and simmer the cranberries for 10 minutes.
Mine didn't keep their round shape but still made a great garnish.

Plating your Cake

Slice the small loaves and plate them with 3 of the slices together.
Then heat up your sauce and drizzle all 3 slices with plenty of the sauce........and place a few candied cranberries on/around the cakes for garnish.

Or you can serve it family style, on a big platter, by slicing up your large loaf.

Then everyone can take a slice. Or maybe 2.....I know they will want more!

(Ok, this picture was taken with my small loaf slices, but you get the idea right?)

Cream of Chicken with Wild Rice Soup

Chicken and Wild Rice Soup

1 chopped onion
2 chopped carrots
3 celery stalks, chopped
1/2 c butter
2/3 c flour
6 c chicken broth
2 packages Wild Rice with seasoning (like Rice a Roni or Far East brand)
2-4 chicken breasts, cooked and chopped
2 c half and half
1 t salt
1 t pepper

saute onions, carrots, celery and butter together in a pot until soft
add flour and stir until veggies are coated
slowly add chicken broth until the flour is completely dissolved
cook the wild rice as directed on package. Add to soup with chicken
Slowly add half and half. Season with salt and pepper

corn chowder with chiles

Here is The Pioneer Woman’s Recipe:

Corn Chowder with Chilies
Ingredients

* 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
* 2 Tablespoons Butter
* 1-½ whole Yellow Onion, Diced
* 5 ears Corn, Shucked (about 4 Cups)
* 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
* 1 whole 4-ounce Can Diced Green Chilies
* 32 ounces, fluid Low Sodium Chicken Broth
* 1-½ cup Heavy Whipping Cream
* ½ teaspoons Kosher Salt (more To Taste)
* 3 Tablespoons Corn Meal OR Masa
* ¼ cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

apple cider doughnuts

Apple Cider Doughnuts
adapted from Diana’s Desserts
serves 24

SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.

approximately 3 tbsp sugar for baking pans
baking spray
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
3 tbsp oil

ICING (optional)
1 cup confectioner’s sugar, sifted
1-2 tbsp apple cider

Preheat oven to 350*.
Brush cavities of a mini bundt pan or doughnut pan with oil or baking spray.
Sprinkle with sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In another bowl, whisk together egg, brown sugar, apple puree, maple syrup, cider, yogurt and oil.
Add dry ingredients and stir just until moistened.
Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a rack to cool.
If required, clean the pans then re-coat it with oil and sugar.
Repeat with remaining batter.

TO MAKE THE ICING
Combine confectioners sugar and 1 tbsp of apple cider in a small bowl.
Mix until the icing is of a drizzling consistency. If not, add more cider.
Dip the tops of the donuts in the glaze.
Return to a wire rack to allow icing to set.

Red Onion Potato and Goat Cheese Pizza

The sweetness of red onions is tempered by tangy goat cheese in this carb-lover's pizza. Use any color fingerling potatoes you like—blue or purple varieties are particularly dramatic.

Prep Time: 40 minutes
Yield: 6 servings (serving size: 2 pieces)

Ingredients

• 7 ounces fingerling potatoes (about 5 potatoes)
• 1 teaspoon olive oil
• 1 medium red onion, cut into 1/2-inch-thick slices
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons cornmeal
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) crumbled goat cheese
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh thyme leaves

Preparation

1. Preheat oven to 450°.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.

4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

Nutritional Information

Calories:

314

Fat:

10.3g (sat 4.9g,mono 3.7g,poly 0.6g)

Protein:

14.4g

Carbohydrate:

39.8g

Fiber:

1.8g

Cholesterol:

22mg

Iron:

2.4mg

Sodium:

599mg

Calcium:

173mg

vegetarian taco salad

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (see Tip)
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Tips & Notes

• Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.

• Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.
• To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

Nutrition

Per serving: 395 calories; 17 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 14 g protein; 9 g fiber; 459 mg sodium; 774 mg potassium.

Bean Bolognese

Ingredients

• 1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/2 teaspoon salt
• 4 cloves garlic, chopped
• 1 bay leaf
• 1/2 cup white wine
• 1 14-ounce can diced tomatoes
• 1/4 cup chopped fresh parsley, divided
• 8 ounces whole-wheat fettuccine
• 1/2 cup freshly grated Parmesan cheese

Preparation

1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Tips & Notes

• Shopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can't find it, substitute a can of your favorite beans.

Nutrition

Per serving: 443 calories; 11 g fat (3 g sat, 6 g mono); 9 mg cholesterol; 67 g carbohydrates; 19 g protein; 14 g fiber; 707 mg sodium; 281 mg potassium.

black bean croquettes

Ingredients

• 2 15-ounce cans black beans, rinsed
• 1 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
• 2 cups finely chopped tomatoes
• 2 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder, hot if desired, divided
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 avocado, diced

Preparation

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Nutrition

Per serving: 405 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 16 g protein; 16 g fiber; 438 mg sodium; 621 mg potassium.

slow cooker texas chili

Ingredients

* 2 1/2 pounds beef chuck, cut into 2-inch cubes
* 2 tablespoons packed light brown sugar
* Kosher salt
* 2 tablespoons vegetable oil
* 1 small onion, finely chopped
* 5 cloves garlic, smashed
* 2 4.5-ounce cans chopped green chiles, drained
* 1 tablespoon ground cumin
* 3/4 cup chili powder
* 1 14-ounce can diced tomatoes with chiles
* 1 to 2 tablespoons green hot sauce
* Sliced scallions, fresh cilantro and/or sour cream, for topping
* Tortilla chips, for serving (optional)

Directions

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.

Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).

roast kielbasa supper

Ingredients

* Pantry Items:
* EVOO – Extra Virgin Olive Oil
* Salt and pepper
* 5 Ingredients:
* 2 pounds baby red-skinned potatoes, halved or quartered, depending on how large they are
* 4 large onions, quartered with root end attached
* 2 pounds kielbasa, cut into 2-inch pieces
* 4 Gala or Honeycrisp apples, cut into wedges
* Honey, for garnish


Preparation

Preheat oven to 425˚F.

In a large, shallow roasting pan, drizzle potatoes and onions with EVOO, salt and pepper. Roast 40 minutes.

Drizzle the apples with honey, EVOO, salt and pepper. Add kielbasa and apples to potatoes and onions in the last 20 minutes of cooking time.

To serve, arrange kielbasa, apples, onions and potatoes on dinner plates and garnish with the pan juices.

chicken ragu

Ingredients

* Salt
* 1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1/4 pound pancetta, a couple thick slices, cut into fine dice
* 1 1/2 pounds chicken thighs, chopped into small bite-sized pieces
* 1 medium to large onion, chopped
* 1 carrot, peeled
* 2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped
* 1 bay leaf
* 2 to 3 garlic cloves, finely chopped
* Black pepper
* 1/2 cup Marsala, a couple glugs
* 1 (28 ounce) can San Marzano tomatoes
* Grated Parmigiano-Reggiano cheese
* A handful of fresh basil leaves, torn


Yields: Serves 4
Preparation

Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.

In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary, bay leaf, and garlic, then season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5 to 6 minutes.

Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.

Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

beef stew

• Vegetable oil, for searing
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium onions, cut into 6ths
• 5 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1/3 cup all-purpose flour, or to cover
• 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 pounds medium red potatoes, quartered
• 4 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 7 canned whole, peeled tomatoes, lightly crushed
• 2 to 3 teaspoons red wine vinegar, or to taste

Directions

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes

high top cupcakes

Hi Hat Cupcakes

from bakerella.com by bakerella

I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess.

But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. Seeing them in person fueled my fascination.

So I decided to use the only recipe I remembered seeing. It’s from Martha Stewart.com and it did not disappoint.

Chopped chocolate. A perfect way to start. I really liked this cupcake recipe. It’s great topless, too.

But even better with the frosting. I used a disposable pastry bag with an Ateco #807 tip. Basically one with a huge round opening.

If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started.

12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Yikes.

Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer.

So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it.

The cupcakes went in the freezer while I prepared for the scary part. The dipping. You’d think this part would be smooth sailing. But I was skeptical. I mean look at all that thick white frosting. It’s definitely going to melt when I cover it in chocolate. Melted heavy chocolate. Right?!

One bag of semi-sweet chocolate. I used the mini chips.

And melted them in the microwave with three tablespoons of vegetable oil.

Tasty.

Melt them on medium-low in 30 second intervals and stir in between until melted and smooth.

Then wait a few minutes to make sure the chocolate isn’t hot.

Now, take a deep breath and grab one of the cupcakes from the freezer.

Turn it upside down and slowly submerge the entire top in melted chocolate.

Okay, here goes…

A little more……

More…

Keep going…

I’m closing my eyes.

Now… take a deep breath and lift it out.

Holy cupcakes… it worked.

It totally completely worked.

And it’s beautiful.

Use a toothpick to touch up any spots at the base of the cupcake that may not have been covered… controlling your excitement…

And then go again.

And again…

And again.

We’re having fun now.

If you use a small, deep bowl, it will make the dipping easier. The one I used was a cup leftover from Easter egg decorating.

Mini hi hats anyone?

Aside from the obvious first impression *wink wink*… these are amazing.

Place the dipped cupcakes in the freezer for a few minutes to let the chocolate harden and then refrigerate until ready to eat.

You want to see inside don’t you.

I did too.

Oh my.

I’m still amazed.

spaghetti carbonara

IngredIenTS: ServeS 6

1 box BArILLA Spaghetti
3 tablespoons kosher salt (optional)
6 fresh large egg yolks
2 tablespoons coarsely ground black pepper
To taste kosher salt (optional)
¼ cup extra virgin olive oil
4 ounces pancetta or guanciale, chopped
into ¼-inch cubes
½ cup freshly grated Parmigiano-reggiano,
plus extra for serving
¼ cup Pecorino romano cheese, grated

PrePArATIOn
• BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher
salt (optional).
• BEAT egg yolks with freshly ground black pepper and salt. Set aside.
• Meanwhile, COMBINE the pancetta and oil in a 12- to 14-inch sauté pan and cook
over medium-high heat until the pancetta has rendered some of its fat and is lightly
browned, about 7 minutes.
• COOK the Spaghetti according to the package instructions until tender yet al dente.
Drain, reserving ²/
³ cup of the pasta water.
• ADD the reserved pasta water to the pancetta and bring to a simmer over
medium heat.
• ADD the Spaghetti to the pancetta mixture, stir and toss well to coat. Stir in
the cheeses.
• ADD the egg mixture and cook until eggs have thickened up, stirring constantly.
• SERVE with additional grated Parmigiano-Reggiano cheese on the side.

better for you spring rolls

Ingredients

For the Spring Rolls:

• 1 2-ounce piece deli ham, finely diced
• 4 teaspoons vegetable oil, plus more for brushing
• 1 tablespoon chopped peeled ginger
• 2 cloves garlic, chopped
• 4 scallions, chopped
• 1 1/2 cups finely shredded green cabbage
• 1 medium carrot, shredded
• 1 pound lump crabmeat, picked over
• 1/4 cup chopped fresh cilantro
• 1 teaspoon Asian chili-garlic paste
• 1 1/2 teaspoons toasted sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 14 square spring roll wrappers
• 1 large egg white
• 
  

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (sweet rice wine)
• 1 teaspoon chopped peeled ginger
• 1 scallion, finely chopped

Directions

Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.

Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.

Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.

Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.

Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

angel hair pasta with peas and bacon

Serves 4 to 6

• Coarse salt and ground pepper
• 4 slices bacon, sliced crosswise into 1/2-inch pieces
• 2 shallots, halved and thinly sliced
• 1 box (10 ounces) frozen peas, thawed
• 1 cup half-and-half
• 18 ounces fresh angel-hair pasta

Directions

1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Read more at Marthastewart.com: Fresh Angel-Hair Pasta with Bacon and Peas Recipe - MarthaStewart.com

baked corn dogs

Serves 4

• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• Coarse salt and ground pepper
• 2/3 cup milk
• 2 large eggs, lightly beaten
• 2 teaspoons vegetable oil
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
2. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Read more at Marthastewart.com: Baked Corn Dogs Recipe - MarthaStewart.com

mini meatloaves

Serves 4

• 2 tablespoons olive oil, plus more for baking sheet
• 2 tablespoons plus 1 teaspoon honey mustard
• 2 tablespoons ketchup
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs)
• 1 cup shredded white cheddar (about 4 ounces)
• Coarse salt and ground pepper
• 1 pound white new potatoes, scrubbed and quartered
• 1 tablespoon red-wine vinegar
• 1 head Boston lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

Read more at Marthastewart.com: Mini Honey-Mustard Meatloaves with Roasted Potatoes Recipe - MarthaStewart.com

sesame beef and broccoli

Serves 4

• 1 tablespoon vegetable oil
• 1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
• 1/2 teaspoon salt
• 4 scallions, finely chopped (about 1/4 cup)
• 2 small garlic cloves, minced
• 1 pound broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
• 1 cup low-sodium beef broth
• 3 tablespoons soy sauce
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• Cooked rice, for serving

Directions

1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.
2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Read more at Marthastewart.com: Sesame Beef and Broccoli Recipe - MarthaStewart.com

roasted chili and corn tamales

Roasted Chili and Corn Tamales

15 corn husks
2 Anaheim chilies
1 1/4 cups corn tortilla flour
1/2 cup fine cornmeal
3/4 tsp. baking powder
1 tsp. salt
1 1/2 cups water
1/2 cup + 1 Tbsp. vegetable shortening
1/2 white onion, chopped
3/4 cup fresh corn
1/2 red onion, thinly sliced (optional)
Lime wedges (optional)
Tomatillo salsa (optional)

• Submerge the corn husks in hot water, placing a weight on top of them to keep them submerged. Let soak for 30 minutes and then rinse. Cover with a damp towel and set aside.
• Roast the chilies on medium-high heat until the skin is charred. Place the chilies in a plastic bag, twist closed, and let sit for 10 minutes. Gently remove the skins, the stem, and the seeds. Chop the pepper flesh and set aside.
• Whisk together the corn flour, cornmeal, baking powder, and salt in a large bowl. Slowly pour in the water, mix slightly, and then let stand for 5 minutes. Add the 1/2 cup shortening and mix together using a spoon or an electric mixer. Set aside.
• Heat the remaining tablespoon of shortening over medium heat. Add the white onion and sauté until tender. Add the chopped chilies and the corn and cook for about 6 minutes. Remove from the heat and let cool completely before adding to the corn flour mixture.
• When ready to assemble, stir the cooled vegetables into the corn flour mixture. Place one corn husk at a time on a flat work surface and scoop 1/4 cup of the filling into the center. Fold the narrow end up to the center, then fold both sides together to enclose the filling. Tie the tamales closed with strands of corn husk.
• Stand the tamales up in a large steamer or colander with the open end up. Steam for 35 minutes, or until the filling is firm.
• To serve, slice open the corn husk (or completely remove the husk) and top the filling with sliced red onions, fresh lime juice, and tomatillo salsa.

Makes 15 tamales

Miestrone de verdure

Minestrone de Verdure

This is another all-time favorite soup. Served with a green salad and crusty bread, it makes a meal all on its own.

1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup zucchini, cubed (1/2-inch cubes)
1 cup carrot, cubed (1/2-inch cubes)
1 cup celery, chopped
1/2 cup eggplant, cubed (1/2-inch cubes)
1/2 cup potatoes, cubed (1/2-inch cubes)
1/2 cup white cabbage, chopped
2 tomatoes, peeled and chopped
1 Tbsp. tomato paste
5 cups vegetable stock (or water)
1 cup flageolet beans, cooked
Salt and pepper, to taste
2 Tbsp. nondairy Parmesan cheese, freshly grated

• Heat the oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes. Add the chopped vegetables and stir over medium heat for 5 more minutes.
• Add the tomatoes and the tomato paste and stir well. Stir in the vegetable stock, cover the pan, and simmer slowly for about 40 minutes, until all the vegetables are tender. Add the cooked beans, season with salt and pepper, and bring to a boil. Add some water, if necessary, to get the desired consistency.
• Ladle the soup into bowls, sprinkle with the nondairy Parmesan cheese, and serve hot.

Makes 4 servings

corn and potato chowder

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread.

Yield: 4 servings

Ingredients

• Cooking spray
• 1 1/2 cups prechopped green bell pepper
• 1 cup chopped green onions, divided (about 1 bunch)
• 2 cups frozen corn kernels
• 1 1/4 cups water
• 1 teaspoon seafood seasoning (such as Old Bay)
• 3/4 teaspoon dried thyme leaves
• 1/8 teaspoon ground red pepper
• 1 pound baking potatoes, cut into 1/2-inch pieces
• 1 cup half-and-half
• 1/4 cup chopped parsley
• 3/4 teaspoon salt
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.

Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Nutritional Information

Calories:

343 (27% from fat)

Fat:

10.2g (sat 6.4g,mono 3.1g,poly 0.5g)

Protein:

11.5g

Carbohydrate:

53.3g

Fiber:

7g

Cholesterol:

41mg

Iron:

2.5mg

Sodium:

654mg

Calcium:

219mg

smoked mozarella egg sanwhiches

Serve with fresh fruit salad drizzled with berry or vanilla yogurt.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2 tablespoons fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large egg whites
• 3 large eggs
• Dash of hot pepper sauce
• Cooking spray
• 1 cup finely diced red bell pepper
• 3/4 cup prechopped onion
• 4 sourdough English muffins, split
• 1/2 cup (2 ounces) shredded smoked mozzarella cheese
• 1 1/2 cups bagged baby spinach leaves

Preparation

Preheat broiler.

Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.

Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.

Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.

Nutritional Information

Calories:

295 (28% from fat)

Fat:

9g (sat 3.6g,mono 1.6g,poly 1.1g)

Protein:

19g

Carbohydrate:

33.8g

Fiber:

2.4g

Cholesterol:

168mg

Iron:

2.7mg

Sodium:

686mg

Calcium:

173mg

insalata pizzas

Savor the tastes of Italy by serving individual pita pizzas loaded with fresh vegetables, melted cheese, and a cider vinegar sauce. It's a one-dish meal that's sure to please.

Yield: 4 servings (serving size: 1 topped pita)

Ingredients

• 4 (7-inch) pitas
• 2 teaspoons bottled minced garlic
• 1 cup (4 ounces) preshredded part-skim Mozzarella cheese
• 1/2 cup thinly sliced Vidalia or other sweet onion
• 1 tablespoon cider vinegar
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon crushed red pepper
• 1 cup quartered grape tomatoes
• 1/4 cup pitted kalamata olives, coarsely chopped
• 2 tablespoons chopped basil leaves
• 4 cups packaged gourmet salad greens

Preparation

Preheat oven to 475°.

Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.

While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.

Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.