Cranberry Orange Relish

2 large oranges, peeled and seeded
1 lb bag of cranberries
2 apples, cored, and diced with peel
1 cup of sugar

Directions

1. Take the yellow peel from oranges; trim off and discard white part. Put orange pulp and yellow peel, cranberries, and apples through food chopper. Add sugar and mix well.
2. Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze
   
   
   I put in canning jars and sealed. Made about 6 cups+

variation - nuts might be nice addition and cinnamon and ginger too. This one is cooked, unlike the first.

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

Ingredients:

• 1 orange, peeled, tough membrane removed, chopped
• 1/4 cup orange juice
• 1 package (12 ounces) fresh cranberries
• 1 3/4 cups sugar
• 1 large Golden Delicious apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Preparation:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Maple Granola

from a Wonderland of Words

Ingredients

• 1 ½ cups oats
• 1 cup chopped nuts (the granola in the picture has hazelnuts, but I often use walnuts, pecans or almonds)
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¼ cup vegetable oil
• ¼ cup maple syrup
• ¼ cup water
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup dried fruit (the granola in the picture has dried cherries, but I often use dried blueberries, cranberries, or raisins)

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment.
2. Toss the oats, nuts, cinnamon, cloves, nutmeg, and salt in a large bowl.
3. Put the oil, maple syrup, and water in a small bowl and microwave for 1 minute.  Add the vanilla and almond extract.
4. Pour the wet ingredients over the oat mixture and toss to coat.   Spread out over baking sheet.  Bake for 25 minutes, stir to make sure it cooks evenly, and then bake another 25-30 minutes, or until granola is golden brown.   Sprinkle dried fruit over mixture and let cool completely.

Sweet and Sour Sauce

1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup pineapple juice
1/3 cup white vinegar
1/4 cup ketchup ( I add more sometimes)
2 T flour or cornstarch mixed in a little water

Combine all ingredients except flour. Bring to boil. Add flour/water to thicken.

Bittersweet Chocolate Ganache - 2 Ways

Ina Garten's 

8 oz bittersweet chocolate
1/2 cup heavy cream
1/2 tsp instant coffee granules

To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.

For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light (I think she let it go for 10 minutes!)

blogger commented that it was only good after adding confectioners sugar. Another said she used semi sweet chocolate instead.

Pumpkin Coffee Cake

I have a box of Trader Joe's pumpkin pancake mix. I'm not a pancake fan so wanted to try using it in some other way. A google search found this recipe, courtsey of Krusteaz. I've used their buttermilk pancake mix ~ it's actually very good. So, I was low on sugar so only used 1/3 cup in the batter and it wasn't missed. Made it yesterday and it's almost gone, and there are only two of us home!

CINNAMON STREUSEL COFFEE CAKE

FOR THE STREUSEL:
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon cinnamon
2 tablespoons butter or margarine, softened
FOR THE BATTER:
2 cups Krusteaz Buttermilk Pancake Mix
3/4 cup milk
2/3 cup sugar
1 egg
2 tablespoons butter or margarine, softened

Preheat oven to 350 degrees F.

FOR STREUSEL:
In small bowl, stir together flour, sugars, nuts and cinnamon. Cut in butter or margarine with fork or pastry blender until mixture is crumbly.

FOR THE BATTER:
Place mix, milk and sugar in medium bowl. Using an electric mixer, mix on low speed until blended. Add egg and butter or margarine. Continue to mix on low speed until mixture is blended.

Spoon half of batter into a lightly greased 8x8x2-inch pan and spread evenly. Sprinkle half of streusel topping evenly over batter. Spoon remaining batter over streusel layer. Sprinkle remaining streusel over batter.

Bake 32-36 minutes or until toothpick inserted into center comes out clean. Serve warm.

VARIATIONS:

SOUR CREAM APRICOT COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, substituting 3/4 cup sour cream for the milk and adding 1/2 cup chopped dried apricots. Assemble batter and streusel topping as directed. Bake at 350 degrees F 38-42 minutes.

APPLE CINNAMON COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, substituting 3/4 cup sour cream for the milk and adding 1/2 teaspoon cinnamon and 1, peeled and chopped apple. Assemble batter and streusel topping as directed. Bake at 350 degrees F 38-42 minutes.

BLUEBERRY COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, adding 1 cup fresh or frozen blueberries. Assemble batter and streusel topping as directed. Bake at 350 degrees F 40-45 minutes.

Makes 9 servings
Source: Krusteaz

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=2&thread=21835

Chocolate Zucchini Cake

This came from I am baker's blog. looks yummy

see lemon cupcake recipe for buttercream

Ingredients

• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 cups shredded zucchini
• 2 1/2 cups flour
• 1 1/2 tsp baking soda
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 cup cocoa
• 1/2 cup milk
• 2 tsp vanilla
• Nuts, if desired

Instructions

1. In stand mixer, cream together butter and sugar on medium speed.
2. Lower speed and add in eggs, one at a time.
3. Add in shredded zucchini.
4. Mix flour, baking soda, baking powder, salt, cinnamon, and cocoa.
5. Gradually add to zucchini mixture, beating well.
6. Add in milk, vanilla, and nuts. Beat.
7. Pour into greased 9x13 inch pan and bake for 1 hour at 350 degrees.

Baby Red Potato Salad

from skinnytaste
 
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Old Points: 2 pts • Points+: 3 pts 
Calories: 107.2 • Fat: 3.2 g • Carbs: 17.8 g • Fiber: 2.1 g • Protein: 2.2 g

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Lemon Vinaigrette

Adapted from Perla Meyers' "The Seasonal Kitchen."  Published in Hartford Courant, March 2012

Leah Eskin is a Tribune Newspapers special contributor. 

"I've been relying on the same vinaigrette since middle school, and it hasn't failed me yet. It's the sort of bedrock basic that can carry you through the single salad, the family meal or the sumptuous dinner party. With only six ingredients and one bowl."

Lemon Vinaigrette
Prep: 10 minutes
Makes: 3/4 cup, enough to dress a salad for 6-8
Ingredients:
1 lemon
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon coarse salt
6 tablespoons olive oil
2 tablespoons snipped chives
Juice:
Squeeze lemon. Measure out 3 tablespoons juice.
Stir:
Measure juice, mustard, sugar and salt into a small bowl.
Emulsify:
Slowly drizzle in oil, whisking constantly.
Chill:
Stir in chives. Cover and chill.
Provenance:

Zucchini Patties

by Buddy Valastro

INGREDIENTS

2	medium zucchini
1	teaspoon kosher salt
1	tablespoon chopped Italian parsley
1‑1/2	tablespoons chopped mint
2	tablespoons minced shallot
2	cloves garlic, minced
big pinch	red pepper flakes
1/2	cup crumbled ricotta salata
2	tablespoons grated pecorino, plus additional for garnish
2	large eggs, beaten
3	tablespoons all purpose flour
olive oil for frying

PREPARATION:

1. Preheat the broiler.
2. Trim ends from zucchini and grate on the large holes of a grater. Toss with the salt and let drain in a colander while preparing the rest of the ingredients.
3. In a bowl, combine the parsley, mint, shallot, garlic, red pepper, ricotta, and pecorino. Squeeze the zucchini dry in a towel and combine with the ingredients in the bowl. Stir in the beaten eggs and flour.
4. Heat a large skillet and pour in oil to 1/4". Drop scant 1/4 cups of batter in to the oil and fry until golden brown, 4-5 minutes per side. Remove and drain on paper towels. Plate and finish with a grating of pecorino.

This recipe appears in: Italian

Moscow Mule

Moscow Mule Recipe

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Comments

Mix up this Moscow Mule drink—perfect for your next camping trip!

Servings: Serves 1

Ingredients

• 1 ounce vodka
• 1 tsp. sugar syrup
• Fresh lime juice
• 1/2 cup ginger beer
• 1 sprig fresh mint
• 1 slice of lime

Directions

In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

Read more: http://www.oprah.com/food/Moscow-Mule-Recipe_1#ixzz21OixzAHr

Tyler Florence's pizza dough

Recipe found on food network

Giada  DeLaurentis recipe - larger quantity but very similar

Ingredients: 1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt (impt - not regular salt)
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

1. In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
2. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
3. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
4. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
5. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Watermelon Mojitos

What a great spring or summer drink.  Refreshing and beautiful.  It is a Barefoot Contessa recipe, but I've added the mint-infused simple syrup.  Enjoy!

Ingredients:

Mint infused simple syrup:

• 20 fresh mint leaves
• 1 C. sugar
• 1 C. water

Mojitos:

• 6 C. of cubed watermelon
• 10 fresh mint leaves
• 1 ½ C. light rum
• ½ C. mint-infused simple syrup
• 3 limes, freshly squeezed

Directions:

1. Heat the water and sugar until it comes to a boil
2. Mix well and turn off the heat
3. Add the mint and cover
4. Let the mixture steep for at least 1 hour
5. In a food processer, add the seedless watermelon and the mint
6. Puree until fine
7. Pour the watermelon mixture through a strainer to remove the big pulpy pieces
8. In a large pitcher, mix the watermelon puree, rum, fresh lime juice, and mint-infused simple syrup
9. Serve over ice

 Tips and Tricks:

• Seedless watermelon is great for this recipe. 
• This is a drink best served in a short, shallow, clear glass.  The color of the drink is so pretty.  You will want to show it off.

Tofu Cacciatore

"This is a super-healthy, vegetarian version of an Italian favorite. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the wonderful flavor of the sauce. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Also, don't limit yourself to just tofu here. I made this for both vegetarians and meat eaters. Make the sauce as written, and then substitute half the amount of tofu with 4 boneless chicken breasts. Then I bake for about an hour, in separate dishes, of course."

Ingredients

• 2 lbs firm tofu
• 1 medium onions, thinly sliced
• 1 red bell peppers, thinly sliced
• 1 green bell peppers, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• crushed red pepper flakes (optional)
• 3 (14 1/2 ounce) cans diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup flour, for dredging
• grated parmesan cheese or romano cheese, for topping

Directions

1. To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3. Halfway through, you may dump the plate of water and flip the tofu block.
4. For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
5. For the cacciatore: Preheat oven to 350 degrees.
6. Coat a large, non-stick skillet with cooking spray, and heat over medium low.
7. Add onion and bell peppers and cook until softened, about 5-8 minutes.
8. Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
9. Next, add the diced tomatoes, and tomato paste.
10. Mix well and bring sauce mixture to a boil.
11. Reduce heat to low, and simmer the sauce covered for about 15 minutes.
12. While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
13. Mix flour with a good pinch of salt and pepper.
14. Spray a nonstick skillet with cooking spray, and place over medium low heat.
15. Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
16. Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
17. Watch that the pan doesn’t get too hot, and lower the heat if necessary.
18. This step needs to be done in two batches.
19. Be sure to re-coat the pan with spray for the second batch.
20. As the tofu slices are finished browning, place them in a baking dish in a single layer.
21. Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
22. Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
23. Serve hot.

Bourbon Peaches and Cream Popsicles

From Endless Summer

Makes 18-22 popsicles
· 1 cup ripe peaches, crushed
· ¼ cup bourbon
· ½ cup simple syrup, cooled (recipe follows)
· 2 cups plain yogurt
Instructions:
1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.

Simple Syrup
· ¼ cup water
· ¼ sugar
Instructions:
1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

A few notes:
· Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.
· If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.
· To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.
· Of course you can omit the bourbon completely for a simple Peaches and Cream Popsicle.

Fajita Seasoning Mix

Fajita Seasoning Mix 

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Mix all ingredients together.
To use:
Coat your meat and vegetables lightly with olive oil  - then coat with the dry mix to prepare for cooking.  Tip: for your fajitas shells  - dip them in water before you place them in the hot pan or grill, it acts like a steamer and keeps the shells soft.  (don’t use this tip if you microwave, use the oven etc).

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

 These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead.  Or ground turkey...

Ingredients

• 1/2 pound ground beef
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3 tablespoons finely chopped carrot
• 1-1/2 teaspoons all-purpose flour
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2/3 cup beef broth
• 1/3 cup frozen petite peas
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 3 cups mashed potatoes

Directions

• In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
• Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
• Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400° for 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.

 

Lemon Champagne Celebration Cupcakes

From Betty Crocker

Ingredients:

Cupcakes

1

  box Betty Crocker® SuperMoist® yellow cake mix

1/2

cup water

1/2

cup dry champagne

1/2

cup vegetable oil

3

  eggs

2

  teaspoons grated lemon peel 

Filling

1/4

cup lemon curd (from 10-oz jar)

1

  tablespoon sour cream 

Icing

2

  cups powdered sugar

2 

tablespoons butter, melted 

3 

tablespoons fresh lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
2. Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.
3. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.
4. In small bowl, mix lemon curd and sour cream until well blended. Set aside.
5. To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
6. In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.
7. To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

Makes 12 servings

Chocolate Frosting

Ingredients:

• 16 ounces good-quality chocolate (12 ounces semi-sweet, 4 ounces milk chocolate)
• 2 cups whipping cream
• ½ tsp. instant espresso powder

Instructions:

Put chocolate in a bowl that can be heated.
Put the whipping cream in a pot and heat to a low boil. Add the instant espresso powder and stir. Remove from the heat and pour the hot cream mixture over the chocolate. Let it sit for a minute, then whisk it together.
Put it in the freezer for a half-hour or in the fridge for 3 hours so it will become the right consistency to spread.

From Julia Louis-Dreyfus

Pumpkin bread spread

1. cheesecake spread 

 Just soften some cream cheese, and then mix together with a bit of sour cream and powdered sugar and cinnamon, and then stick it in the fridge until it’s time to eat.

2. Honey Walnut Cream Cheese Spread

• 8 ounces reduced-fat cream cheese, softened
• 2 -3 tablespoons honey
• 2 -3 tablespoons brown sugar
• 1 -2 teaspoon vanilla
• 1 -2 dash cinnamon
• 1 ounce crushed walnuts

Directions

1. Put all ingredients in a bowl.
2. Mix with a blender.
3. Eat until gone.

Sesame-Crusted Tofu over Vegetables

http://www.eatingwell.com/recipes/sesame_crusted_tofu.html

From EatingWell:  May/June 2011, EatingWell Fast & Flavorful Meatless Meals (2011) Marinated, sesame-crusted tofu tops a delightful medley of stir-fried vegetables that includes bok choy, bell pepper, scallions and snow peas. The recipe packs enough vegetables that all you need to add is a little short-grain brown rice to make it a meal.
4 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 1 3/4 hours

Ingredients

Tofu & Marinade

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 cloves garlic, minced
• 1/2 tablespoon grated or minced fresh ginger
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon mirin (see Notes) or dry sherry
• 1 teaspoon chile-garlic sauce (see Notes)
• 1/2 teaspoon toasted sesame oil

Sauce

• 1/2 cup water or vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons mirin or sherry
• 2 teaspoons chile-garlic sauce
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

Vegetables

• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil, divided
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 1/2 pounds bok choy, trimmed and very coarsely chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 1/2 cups snow peas, trimmed

Preparation

1. To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
2. Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
3. To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
4. To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
5. Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
6. Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.

Nutrition

Per serving : 232 Calories; 12 g Fat; 2 g Sat; 4 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 14 g Protein; 5 g Fiber; 483 mg Sodium; 1006 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 medium-fat meat, 1 1/2 fat

Tips & Notes

• Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
• A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili- garlic sauce or paste) and keeps up to 1 year in the refrigerator.

Cranberry Chutney

From Allrecipes

Ingredients

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup cider vinegar
• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Turkey and Cranberry Chutney Wraps

Serves 4

4 Mission® Life Balance Whole Wheat Tortillas

8 tablespoons nonfat cream cheese

4 tablespoons cranberry chutney

4 tablespoons tart dried cherries

8 slices or ounces turkey breast

8 thin slices red onion

1 cup chopped lettuce

Lay each tortilla flat and coat each with 2 tablespoons cream cheese, 1 tablespoon chutney, 1 tablespoon dried tart cherries, 2 slices turkey, 2 slices onion, and 1/4 cup lettuce.

Roll into a tight wrap and serve.

Chocolate Chip Tea Cookies

from brownedyedbaker:sweet savory sinful

Ingredients:
2 cups all-purpose flour
½ lb. (2 sticks) butter
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1-1/2 cups miniature chocolate chips, divided

Directions:
Preheat oven to 350.
Beat butter and sugar with an electric mixer until fluffy. Add vanilla and mix well. Gradually add flour. Stir in 1 cup miniature chocolate chips.
Shape into 1” balls and place 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes.

Remove to wire rack to cool.

Place ½ cup miniature chocolate chips in a sealed plastic bag and microwave until melted; about 30 seconds. Snip off a small corner of the bag and drizzle chocolate on top of cold cookies. Chill for 5 minutes or until chocolate is set. Store at room temperature.
Makes 2 - 3 dozen.

Tuna Loaf

2  - 7 oz cans tuna fish, drained
1   can cream of celery soup
2 slightly beaten eggs
2 tablespoons minced onion
1 1/2 cups breadcrumbs
1 tsp lemon juice

Sauce:
2/3 - 1 cup milk
1 can cream of celery soup

Preheat oven to 350. Spray loaf pan with Pam. Combine tuna, soup, eggs, onion, breadcrumbs and lemon juice. Bake @350 degrees for 3/4 - 1 hour. Combine milk and soup to make sauce.  Pour over sliced loaf.

Baked Sweet Potato "Fries"

Barefoot Contessa creation!

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper


Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
Serves 4