Chocolate Crinkles

You can jazz up these cookies in a number of ways. Add some cinnamon to confectioner's sugar. Roll the cookies around in colored sprinkles or sugars. For something a little more exotic, pulse the confectioner's sugar in a food processor with 2 teaspoons of Earl Grey, chai tea, or matcha powder.

Ingredients

• 1 cup unsweetened cocoa powder
• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon espresso powder (optional)
• 1/2 teaspoon salt
• 1 cup confectioners’ sugar

Method

1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
4 Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Yield: Makes approximately 50 cookies.

Simply Recipes http://simplyrecipes.com

Boulevardier

This cocktail is the Negroni's long-lost, whiskey-based cousin. It was named after a 1920s magazine for expats living in Paris that was run by socialite Erskine Gwynne. Spirits columnist Jason Wilson recommends using a bourbon that's on the spicier side, such as Buffalo Trace, Four Roses or Russell's Reserve.
1 serving

Ingredients:

• Ice
• 1 1/2 ounces bourbon
• 1 ounce sweet vermouth
• 1 ounce Campari
• Twist of lemon peel, for garnish

Directions:

Fill a mixing glass halfway with ice. Add the bourbon, sweet vermouth and Campari. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of lemon peel.

Iced Tea

Good Housekeeping...

Fresh cold water

1/3 cup(s) loose tea or 15 tea bags

Ice cubes

Sugar (optional)

Lemon slices

---

Directions

1. In a 3-quart saucepan over high heat, heat 4 cups of fresh cold water to boiling. Remove from heat; stir in tea. Stir, cover, and leave for 5 minutes. Stir again and strain into a pitcher containing 4 additional cups of fresh cold water.
2. Cover and let stand until ready to serve. Serve over ice cubes with sugar and lemon slices.

Mac and Cheese

Barefoot Contessa Family Style

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Oatmeal Scotchies

One of my all time favorites! I suggest this dough be used as soon as it's made. I tried making it ahead and chilling and the cookies spread way too much.

1 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
3 cups oats, uncooked (quick or old fashioned)
1 12 oz. pkg (2 cups) butterscotch morsels

Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, salt, and cinnamon; set aside.

In a large bowl, combine butter, sugar, brown sugar, eggs, and vanilla extract.  Beat until creamy.  Gradually add flour mixture. Stir in oats and butterscotch morsels.  Drop by level tablespoons onto ungreased cooked sheets. Bake at 375 for 7 - 8 minutes for chewier cookies, 9 - 10 for crisper cookies.  Makes 4 dozen 3" cookies.

For Oatmeal Scotchie Pan Cookie: Spread dough into greased 15 x 10 x 1" baking pan. Bake 375 degrees for 20 - 25 minutes. Cool completely. Cut into 35 2" squares.

Carmelized Apple Grilled Cheese Sandwiches

Printable recipe

1 Tbsp butter
1 Tbsp brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
2 thick slices of good cheese (cheddar or gouda work well)
2 slices of good bread
1 Tbsp butter

Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly.

Add the apples and saute until tender, about 5 minutes.

Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.

Crockpot Pulled Chicken

Crockpot Pulled Chicken - as seen on Apple A Day, originally from Eating Well - serves 8-1

Printable Recipe
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tbsp honey
1 Tbsp plus 2 tsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder
1 tsp salt
3 lbs boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Ultimate Ginger Cookie

Barefoot Contessa comes through again!

Prep Time: 20 min
Inactive Prep Time: 2 min
Cook Time: 13 min
Serves: 16 cookies




Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Makaela Kingsley's Sangria Recipe

Serves 100!

Ingredients:

• 2 gallons Zinfandel
• 1 cup brandy
• 1/2 cup Cointreau
• 2 quarts orange juice
• 2 cups lemon juice
• 1 cup superfine sugar
• 12 to 16 ice cubes
• 2 quarts chilled club soda
• 3 oranges, thinly sliced
• 3 lemons, thinly sliced

Preparation:

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.

Makaela's note: I cut the whole recipe in half (or even divide by 4), use really cheap Burgundy wine (in a jug), use Triple Sec in stead of Cointreau, and add much more ice and fruit than they recommend.  Apples, peaches, pears, oranges and lemons work great.  Don’t use grapes because they sink to the bottom (all the others float)

Blueberry Streusel Coffee Cake

from Hartford Courant Bicentennial Cookbook; I usually double, using a 9 x 13 pan.

3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

Streusel Topping:
1/2 c sugar
1/3 c flour
1/4 c soft butter
3/4 tsp cinnamon
1/2 c chopped walnuts or pecans

Wash blueberries and pat dry on paper towel (I use frozen - just add to batter frozen).  Cream the sugar and shortening until fluffy; beat in egg.  Sift flour, baking powder and salt together.  Add dry ingredients to creamed mixture alternately with milk. Fold in blueberries.

Spoon batter into a greased and floured 9 inch square pan and spread evenly.  Combine the sugar, flour, butter and cinnamon until well blended (use your fingers or pastry blender.)  Sprinkle this streusel mixture over batter.  Top with chopped nuts. Bake in a preheated 375 degree oven for 45 - 50 minutes.

Easter Bread

From the Hartford Courant April 21 2011

2 tablespoons instant yeast
3/4 cup lukewarm milk (about 95 degrees)
6 tablespoons unsalted butter, room temperature
1/4 cup plus 2 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
3 1/3 cups flour
1 teaspoon salt

Egg wash:
egg beaten with
1 tablespoon water

1. Whisk the yeast into the milk in a bowl until dissolved. Set aside. Cream the butter and sugar in a large bowl with a mixer until smooth, about 2 minutes. Place egg yolks in a small bowl; add the vanilla. Whisk lightly to break up the yolks. Add the yolks to the sugar mixture in four portions, mixing until each is incorporated before adding the next.

2. Scrape down the sides of the bowl. Mix on medium high speed until fluffy, 2 minutes. Add the flour, salt and milk mixture. Mix at low speed to make a soft, tacky dough, 2-3 minutes. (If making the apricot version, sprinkle in 1/2 cup chopped dried apricots and 1/4 cup golden raisins during last minute of mixing.)

3. Transfer the dough to a floured work surface; knead by hand, adding more flour as needed to make the dough pliable, 2 minutes. The dough should be golden, soft and supple. Form into a ball; place in a clean, lightly oiled bowl. Cover bowl tightly with plastic wrap; leave at room temperature, 2 1/2 hours, or place in the refrigerator overnight to roll it out the next day.

4. Roll dough into a 15-inch square on a lightly floured surface, about 1/8 to 1/4 inch thick. As you roll, frequently lift the dough with a scraper and dust surface with more flour to prevent sticking. (If adding fillings, left, do so now.)

5. Roll the dough like a jellyroll; place seam side down. Rock back and forth to extend length to 18-24 inches long. Coil into a circular snail shape; stand the coil on end, perpendicular to counter. Press into a loaf shape. Place in a greased loaf pan, domed side up. Cover loosely with plastic wrap; let rise at room temperature, 1 to 1 1/2 hours, or refrigerate overnight.

6. Heat oven to 350 degrees. Poke a few holes in the top of the dough with a toothpick to eliminate air pockets. Brush top with the egg wash. Bake 20 to 25 minutes. Rotate pan; bake until the top is a rich, dark brown, 20-25 minutes.

Nutrition information:
Per serving: 238 calories, 32% of calories from fat, 8 g fat, 5 g saturated fat, 104 mg cholesterol, 34 g carbohydrates, 6 g protein, 211 mg sodium, 1 g fiber.

Fillings
Almond: Spread with 1 package almond paste. Sprinkle with ½ cup slivered toasted almonds.
Apricot: Spread with 3/4 cup apricot jam.

Baja Lasagna

An old Richard Simons favorite  from  Deal-A-Meal!

1/4 cup chopped onion
2 (14 1/2 oz) cans Ready Cut tomatoes
3 oz. canned diced green chilies
1 cup sliced mushrooms
2 2/3 cups drained, canned pinto or kidney beans
1 T chili powder
1 tsp cumin
8 corn tortillas, cut in 1" wide strips
8 oz (2 cups) shredded low-fat cheddar cheese
1 cup sour cream

Preheat oven to 350 degrees.
In non-stick skillet coated with non-stick stray, saute onion about 4 minutes.

Add tomatoes, chilies, mushrooms, beans and chili powder and cumin. Simmer uncovered 10 minutes.

In 11 X 7 casserole, arrange 1/3 of the tortilla strips in single layer.

Set aside a little of the cheese for garnishing.

Pour 1/4 of the tomato mixture and 1/3 of the cheese over tortilla strips. Repeat layers, ending with sour cream and last 1/4 of tomato mixture.  Top with reserved cheese.

Bake 30 minutes.

Serves 8; 301 calories

Slow-Cooker Vegetarian Chili With Sweet Potatoes

 from Realsimple.com

Con Poulos

Serves 4
Hands-on Time: 20m
Total Time: 8hr 20m

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).

3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Tip

The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

Nutritional Information

Serving Size: Serves 4
Calories 240; Fat 2g; Sat Fat 0g; Cholesterol 0mg; Sodium 1217mg; Protein 11g; Carbohydrate 47g; Sugar 13g; Fiber 13g; Iron 4mg; Calcium 134mg

Brown Rice Recipe--Alton Brown

Courtesy of Jane Jylkka

Ingredients

* 1 1/2 cups brown rice, medium or short grain
* 2 1/2 cups water
* 1 tablespoon unsalted butter
* 1 teaspoon kosher salt

Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Fried Rice

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Smoky Stuffed Peppers

Turkey sausage and smoked cheese give a flavorful boost to this versatile, somewhat retro dinner. We've speeded it up by microwave-blanching the peppers and using instant brown rice. If possible, choose peppers that will stand upright.
6 servings

6 large bell peppers, tops cut off, seeded
12 ounces hot Italian turkey sausage links, removed from casings
1 1/2 cups reduced-sodium chicken broth
4 plum tomatoes, chopped
2 cups instant brown rice
1 cup chopped fresh basil
1 cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided

1. Position rack in upper third of oven; preheat broiler.
2. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
3. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
4. Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per serving: 294 calories; 11 g fat ( 5 g sat , 0 g mono ); 45 mg cholesterol; 32 g carbohydrates; 19 g protein; 5 g fiber; 533 mg sodium; 418 mg potassium.

Pineapple Tofu Stir-Fry

At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.
2 servings, 1 1/2 cups each

1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into 1/2-by-2-inch strips

1.Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.


2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.

3.Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

Tips & Notes

Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.

Tips for Two

Tofu

Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don't be surprised if the frozen tofu turns a light shade of caramel.)

Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.

Nutrition Per serving: 263 calories; 12 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Sweet Potato & Black Bean Chili for Two

2 Servings, 2 Cups each

2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground chipotle chile, (see Note)
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

1.Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.


Tips & Notes

Make Ahead Tip: Add all the ingredients except the cilantro; cover and refrigerate for 2 days. Reheat, stir in the cilantro and add more lime if desired.

Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

NutritionPer serving: 374 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 67 g carbohydrates; 14 g protein; 15 g fiber; 699 mg sodium; 603 mg potassium.

Quinoa, Mango & Black Bean Salad

Eating Well:

1/2 cup quinoa, (see Note)
1 cup water
1/4 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/8 teaspoon salt
Pinch of cayenne pepper
1 small mango, diced (see Tip)
1 small red bell pepper, diced
1 cup canned black beans, (see Tips for Two), rinsed
2 scallions, thinly sliced

1.Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

2.Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.

3.When the quinoa is finished cooking, add to the mango mixture and toss to combine.
Tips & Notes


Make Ahead Tip: This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.

Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Tip: To dice a mango:

1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.

2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.

3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.

4. Cut the fruit into the desired shape.

Tips for Two: Refrigerate leftover canned beans for up to 3 days. Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip; make Spiced Pinto Beans.


Per serving: 422 calories; 9 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 74 g carbohydrates; 0 g added sugars; 15 g protein; 19 g fiber; 258 mg sodium; 642 mg potassium.


Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (50% dv), Magnesium (22% dv), Vitamin E (20% dv).
Carbohydrate Servings: 312

Canned Salmon

I'm not a fan of Trader Joe's pink but there red (wild caught sockeye) is very good. It has skin and bones but is pretty solid and at $2.59 for a 7.5 oz. can is a very good value. I'm not a fan of the bones but they're easy to pick out. Being a middle age male calcium is not something I need or want in my diet.
The best skinless/boneless variety I've had so far is Wild Planet sockeye. Their pink variety is also boneless/skinless and cost about $1 less per can.

bumble bee skinless and boneless pink salmon
 
bumble bee prime fillet, in the gold can...the best, no bones or skin


the salmon that comes in a pouch - no bones or skin (Chicken of the Sea). The recipe for Salmon Cakes with Lemon Herb Sauce on their site is also very good.

Easy Salmon Cakes

From Eating Well - To boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.


3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Nutrition

Per serving: 324 calories; 10 g fat ( 1 g sat , 3 g mono ); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.
Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv)

Creamy Dill Sauce

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste

Chilaquiles Casserole

From EatingWell:  June/July 2006
This enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce. 

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition

Per serving: 243 calories; 10 g fat ( 5 g sat , 4 g mono ); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.
Nutrition Bonus: Vitamin C (23% daily value), Fiber (22% dv).

Szechuan Tofu & Green Bean Stir-Fry

From EatingWell:  September/October 2010 This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

4 servings, 1 1/2 cups each

• 1/2 cup water, divided
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons Chinkiang vinegar (see Note) or balsamic vinegar
• 2 teaspoons sugar
• 1/4-1/2 teaspoon crushed red pepper, or to taste
• 1 teaspoon plus 2 tablespoons cornstarch, divided
• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons canola oil, divided
• 4 cups green beans, trimmed and cut in half
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger
  
  
  1. Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
  2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Tips & Notes

• Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

Nutrition

Per serving: 218 calories; 11 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 20 g carbohydrates; 2 g added sugars; 12 g protein; 5 g fiber; 672 mg sodium; 364 mg potassium.

4 servings, 1 1/2 cups each

Limoncello

So, my first attempt at making Limoncello is half way through the process. I read through many, many recipes and reviews and settled on one that I thought I'd try.  Tough decisions: to use 100 proof,  grain alcohol, or everclear! I settled on 100 proof absolut.  Then, how much sugar to add to make the simple syrup. Heard too many people say that results were too sweet so I chose a 3/1 ratio of water/sugar.  Oh, and I added some of the juice from a lemon to get a more lemony flavor.  So many recommended using organic lemons, but the only ones I could find were in Stop and Shop and some in the bag were moldy. Ended up with lemons from Expect!

Today I add the simple syrup to the vodka/lemon blend, will let it "brew" for another few weeks and keep my fingers crossed.  Keep you posted!

1 750 bottle of 100 proof vodka (absolut)
10 lemons
6 cups water
2 cups sugar
1 large glass jar with stopper/tight lid

Use a vegetable peeler to remove the peels, being careful not to take any of the white pith. Add to large glass jar. Pour vodka over peels and store in cool, dark place (winter has it's advantages!) Swirl the mixture often. After the lemon oils have done their thing, strain liquid.  Boil the water, add sugar and simmer until the sugar is completely dissolved. Cool completely. Add to strained liquid. Put this into the glass jar and store again in a cool, dark place. After 3 weeks (longer if you can) pour into smaller bottles and store in freezer.

Pierogi

courtesy of Carol Aylward

see Pinterest (Christmas board) for my preferred potato and cabbage fillings.  Also KA flour site comments had some good ones. KA dough recipe is similar - 2 C flour, 1/2 tsp salt, 1 whole egg, 1/2 c sour cream, 4T butter.  Old school Polish cooks swear they never heard of using sour cream or butter. I had better luck with Carol's recipe than those without sour cream so i might consider using a whole egg instead of 2 yolks - end up with lots of whites otherwise!  The one i tried last year had a cup of hot water with butter melted in it - not good!

2 3/4 cups flour
1 tsp salt
2 egg yolks
1 cup sour cream

Bring a large pot of water to boil. Mix above ingredients together in a large bowl. With dough hook, knead till soft.  Roll out thin.  Using a glass or can, cut circles (2 - 3") or cut into cubes with ravioli cutter.  Add 1 tsp filling to each cube. Fold and seal.  Place in boiling water and cook for 8 minutes (ready when they float to top.) Remove from water, drain, saute in butter.
Note: if freezing, place on parchment covered tray (do not boil) and flash freeze; store in ziploc.

Cabbage filling:
1 large can sauerkraut, drained
1 onion, diced
salt pork or bacon
Fry salt pork/bacon and onion until crisp.  Cook sauerkraut for about 5 minutes. Combine.

Potato filling:
8 medium potatoes, cooked, drained, mashed
salt and pepper
cheese (shredded cheddar or farmers cheese)
Combine; season. Use 1 tsp in each pillow

Ham and Cheese Rollups

12 oz cream cheese, softened
3 T finely chopped chives or green onions
1 1/2 tsp Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham, or turkey, or RB
6 lettuce leaves
6 flour torillas (8 - 10")

Combine cream cheese, chives, mustard, and cheese until well blended. (I might even chop the ham and add here.) spread mixture on tortilla, leaving 1/4 " border. Cover cream cheese mixture with ham/turkey, followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24.  Cut into 1" slices. About 42 appetizers.