Two Brownie Recipes

There is little doubt that brownies equal comfort food.  When I visit our local bakery, however, I find the size of the brownies overwhelming.  And they are remarkably rich.  The following two brownie recipes are lighter and are meant to be cut into servings of 1/16 of an 8 inch square pan.  The kids LOVE the Lean but Luscious Chocolate Brownies, while the Triple Chocolate Brownies tend to appeal more to an adult palate.  Enjoy!

Lean but Luscious Chocolate Brownies

By The Canadian Living Test Kitchen

Lean but Luscious Chocolate Brownies 
Photography by Matthew Kimura

Ingredients

• 1/2 cup (125 mL) all-purpose flour
• 1/2 cup (125 mL) unsweetened cocoa powder
• 1/2 tsp (2 mL) baking powder
• 1/4 tsp (1 mL) salt
• 2/3 cup (150 mL) granulated sugar
• 1/4 cup (60 mL) butter, melted
• 1 egg
• 2 tbsp (30 mL) milk
• 1/2 tsp (2 mL) vanilla
• 1 jar (4-1/2 oz/128 mL) strained baby food plums

In bowl, sift together flour, cocoa, baking powder and salt ; set aside.

In bowl and using electric mixer beat sugar with butter until combine but not smooth; beat in egg, milk and vanilla. Using wooden spoon, stir in flour mixture alternately with plums, making 2 additions of flour and 1 of plums. Spread in lightly greased 8-inch (2 L) square cake pan, smoothing top.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until tester inserted in centre comes out with just a few moist crumbs clinging to it. Let cool completely in pan on rack. (Brownies can be stored in airtight contalner in refrigerator for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 week.)

Triple Chocolate Brownies

By Rose Reisman, author of Weekday Wonders

Ingredients

• Brownies:
• 2/3 cup (150 mL) sugar
• 1/4 cup (60 mL) vegetable oil
• 1 egg
• 1 tsp (5 mL) vanilla
• 1/3 cup (75 mL) unsweetened cocoa powder
• 1/3 cup (75 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 cup (60 mL) low-fat yogurt or low-fat sour cream
• 1/4 cup (60 mL) semisweet chocolate chips
• Icing:
• 2 oz (57 g) light cream cheese
• 2/3 cup (150 mL) icing sugar
• 1 1/2 tsp (7 mL) cocoa powder
• 1 1/2 tsp (7 mL) water

Preheat oven to 350°F. Spray an 8-inch square metal pan with cooking spray.

To make brownies:
In a bowl, combine sugar, oil, egg, and vanilla until well mixed. Add cocoa; mix well. Add flour, baking powder, yogurt, and chocolate chips, mixing just until combined and smooth. Don't overmix.

Pour batter into pan; bake in centre of oven for 15 to 20 minutes, just until set. Do not overbake. Cool.

To make icing:
In a blender or food processor, blend icing ingredients until smooth. Spread over brownie batch.

Cut into squares.

Source: © CanadianLiving.com

Classic Coq au Vin

When we were first dating, my husband used to make coq au vin.  It was one of his signature dishes.  Now, years later, he's started making it again.  This is the recipe he is now using, which originally appeared in Bon Appetit in 2002.  It's wonderful!  We had it this past Sunday night, with truffled mashed potatoes, caesar salad and Mission Hill Five Vineyards Pinot Noir (for drinking not marinading).  It's a fair bit of work, but I recommend you give it a try.


Hugh's Coq au Vin

• 
  
• 1 750-ml bottle French Burgundy or California Pinot Noir
• 1 large onion, sliced
• 2 celery stalks, sliced
• 1 large carrot, peeled, sliced
• 1 large garlic clove, peeled, flattened
• 1 teaspoon whole black peppercorns
• 2 tablespoons olive oil
• 6 pounds chicken pieces (we use leg pieces, with skin)

• 1 tablespoon olive oil
• 6 ounces thick-cut bacon slices, cut crosswise into strips
• 3 tablespoons all purpose flour
• 2 large shallots, chopped
• 2 large garlic cloves, chopped
• 4 large fresh thyme sprigs
• 4 large fresh parsley sprigs
• 2 small bay leaves
• 2 cups low-salt chicken broth

• 4 tablespoons (1/2 stick) butter
• 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
• 20 1-inch-diameter pearl onions, or boiling onions, peeled

• Chopped fresh parsley

At least one day ahead:

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce, pressing on solids in strainer to extract all sauce and return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

Read More http://www.epicurious.com/recipes/food/views/Classic-Coq-au-Vin-107153#ixzz1l2yzgFn4

Rice Pilaf with Cashews, Cranberries and Saffron

Several months ago I got a copy of Vij's at Home:  Relax, Honey, written by Vancouver restauranteurs Vikram Vij and Meeru Dhalwala.  I enjoyed many recipes from this book which instructs on "the warmth and ease of Indian cooking."  Of all of the recipes I tried, however, this one was the easiest and most popular at our house.  The kids ask for it for their lunches now on a regular basis.  It definitely survives well in the fridge for a day or two.  I've made a couple small changes from the original recipe to make it a bit easier.  Enjoy!

Rice Pilaf


1 1/2 c basmati rice
2 1/2 c cold water
3/4 c roasted, unsalted cashews
2 tbsps oil
1 tsp cumin seeds
1 onion, finely chopped
1 tbsp chopped garlic
1/2 tsp turmeric
1 tsp salt
1/4 tsp saffron threads soaked in 1/4 c hot water
1/3 c dried cranberries

Wash and drain rice twice in cold water, then add 2 1/2 c cold water to the drained rice and allow to soak for 20 minutes to one hour.
In a medium pot, heat oil on medium for 45 seconds. Add cumin seeds and allow them to sizzle for 15-30 seconds.  Immediately add onion and saute until light to medium brown (about 5 minutes).  Add garlic and cook to golden (1-2 minutes).  Add turmeric and stir for 45 seconds.  Add rice with all of its water and salt.  Increase heat slightly, stir and bring to a boil.  Stir in the saffron and its water.  Reduce heat to simmer, cover and allow to cook for 10 minutes.  Without removing the lid, turn off the heat and allow the rice to cook in its steam for further 10 minutes.   Remove the lid and stir.
Mix nuts and cranberries into rice and serve.

Will's Coconut Lime Cookies

These are Will's favourite cookies this Christmas.  The recipe is in the most recent Food and Drink magazine.  These cookies are easy to make and a welcome diversion from all of the butter based cookies on the seasonal cookie platters.  I made them with pasteurized egg whites available in a carton and they turned out just fine. The only down side is that the recipe only makes 2 dozen cookies so it must be repeated if larger quantities are in order.

Coconut Lime Clouds


1 c sweetened shredded coconut
2 tsp finely grated lime zest
1/4 c cornstarch
2 egg whites, room temperature
1/4 tsp cream of tartar
1/2 c superfine sugar
1/2 tsp vanilla extract

Preheat oven to 200 degrees.
Combine coconut, lime zest and corn starch.  Reserve.
Using an electric mixer, beat together egg whites and cream of tartar until foamy.  Gradually add sugar and continue beating until mixture holds stiff peaks.  Add vanilla extract and blend briefly to combine.  Fold in coconut mixture by hand.  Drop a scant tablespoonful at a time onto parchment lined cookie sheets, allowing 1 inch between cookies.  Bake for 1 hour, turn oven off and continue baking for an additional hour.  Allow to cool completely before removing from parchment.

Cranberry Orange Ginger Nut Cookies

Tis the season for baking!  We all have our standby Christmas cookie recipes.  This year, I tried a few new recipes, and this one was the favourite in our house.  I found it on www.tastebook.com, but the recipe originated on www.epicurious.com.  Merry Christmas!


Cranberry-Orange Drop Cookies


2 cups (packed) dried sweetened cranberries (about 10 ounces)
1/3 cup orange juice
2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt

1 cup unsalted butter, room temperature
1 cup golden brown sugar
1 large egg
1 tablespoon minced peeled fresh ginger
2 teaspoons vanilla extract
2 teaspoons grated orange peel
3/4 cup chopped walnuts
3/4 cup chopped unsalted natural pistachios or hazelnuts
1/2 cup coarsely chopped fresh or frozen cranberries

Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk together all flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Preheat oven to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios or hazelnuts, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Sake Marinated Black Cod

I have already extolled the virtues of the LCBOs Food & Drink magazine on this blog.  I have found so many "keepers" from within it's pages.  This recipe comes from Summer 2008.  I have always thought that sablefish and black cod were the same fish, but wikipedia tells me they are not.  So I have to say, I prefer this recipe with sablefish if available.  You will want to keep a close eye on the fish while under the broiler as the sugar in the marinade means it will darken quickly.   I served it tonight for dinner with a soba noodle salad, and even the kids ate every bite.  Enjoy!

Sake Marinated Black Cod (or Sablefish)


1/4 c soy sauce
3 tbsp sugar
2 tbsp mirin
2 tbsp sake
1/4 tsp grated, peeled fresh ginger
1/4 tsp grated garlic
16-24 oz black cod or sablefish

Whisk together first 6 ingredients.  Pour over fish, cover and refrigerate for at least 3 hours, and up to overnight.
Preheat broiler.  Remove fish from marinade and place on a tinfoil lined baking sheet.  Broil 3-6 inches from heat source for 8-10 minutes.

Oatmeal Chocolate Chip Cookies

If you don't already own Martha Stewart's Cookies, I recommend you buy it.  Every cookie I've tried has turned out exactly as pictured or described.  These are our current lunchbox favourites.  Crunchy oatmeal, reminiscent of Dad's Oatmeal Cookies.  Martha's recipe calls for raisins, but we like them with chocolate.  If you do want to try them with raisins or dried cranberries, I'd recommend increasing the quantity to 1 1/2 cups.  (Hmmm, just thinking about it, they might be nice with white chocolate AND cranberries, for the holidays.)   Makes 5-6 dozen.

Oatmeal Chocolate Chip Cookies


3 c old fashioned rolled oats
1 c plus 2 tbsp flour
1/2 c wheat germ or wheat bran
1 tsp b soda
1 tsp b powder
1/2 tsp cinnamon
1/2 tsp coarse salt
1 c unsalted butter, room temperature
3/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
1 c chocolate chips

Preheat oven to 350 degrees.
Stir together oats, flour, wheat germ, b soda, b powder, cinnamon and salt in a large bowl.
In a separate bowl, mix together butter and sugar with electric mixer until pale and fluffy, about 5 minutes.  Mix in eggs and vanilla.  Reduce speed to low, add oat mixture and mix until just combined.  Stir in chocolate chips.
Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, and flatten slightly.
Bake until golden and just set, about 14 minutes, rotating half way through cooking.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks to cool completely.

NB.  I usually freeze half the dough to take out and use another time as I find 6 dozen cookies a lot for one time.

Peanut-Pecan Oatmeal Cookies!

My new Bon Appetit magazine arrived this week.  I love the RSVP pages near the beginning, where readers write in to request recipes from their favourite restaurants.  Usually the recipes are unduly complicated for me, but I still like reading about the dishes and learning about new restaurants.  This month, a reader requested a cookie recipe from a farmers' market stand in Carrboro, North Carolina.  The recipe looked easy and good, so I tried it.  And I am glad I did!  This cookie recipe is a keeper!  Peanutty but not too peanutty.  Just sweet enough.  And unusually, I don't recommend changing a thing!

Peanut-Pecan Butter and Oatmeal Cookies
(Makes 3-4 dozen cookies)


1/3 c smooth peanut butter
1/3 c pecans, toasted and cooled
3/4 c flour
1 tsp b soda
1/4 tsp kosher salt
1/2 c sugar
1/2 c packed brown sugar
1/2 c unsalted butter, room temperature
1 tsp vanilla extract
1 egg
1/2 c old fashioned oats
1/4 c quick cooking oats

Combine PB and pecans in a food processor and puree until almost smooth.  In a separate bowl, whisk together flour, soda and salt.
Beat together butter and sugar until fluffy, about 3 minutes.  Add PB mixture and vanilla and beat to blend well.  Beat in egg.  Add dry ingredients and mix until well combined.  Add both oats.  Continue to blend at high speed for 1 minute.
Cover bowl with plastic wrap and refrigerate at least 3 hours.*
Arrange racks in upper and lower thirds of oven and preheat oven to 375.  Line two baking sheets with foil.  Roll balls of about 2 tsp dough and place on cookie sheets about 1 inch apart.  Bake until golden brown - about 10-12 minutes.  (NB.  Because of the foil, the bottoms will brown so do not over bake.)
Let cool on sheets for 2 minutes.  Transfer to wire racks to cool completely.

*  I made the dough at night and baked the cookies the next morning.

Easy Linguine with Scallops and Spinach

I don't often post a recipe the day I make it for the first time.  But this one is so very easy and so good, I wanted to share it right away!  It comes from an Anne Lindsay cookbook, where the word EASY features in the title.  The kids loved it, and it's made from ingredients I tend to have on hand.  I used the frozen bay scallops from Loblaws, but I imagine it would be quite special with nice scallops from the fishmonger!  We served steamed baby carrots and caesar salad on the side.

Linguine with Scallops and Spinach


8 oz whole wheat linguine or spaghetti
1/2 c chicken stock
1 onion, minced
8-10 oz scallops
1/3 c light cream cheese
2 tbsp chopped fresh dill
1 tsp grated lemon rind
3 c shredded spinach
2-3 tbsp freshly grated parmesan or asiago

Cook linguine to al dente.
Meanwhile, bring stock to simmer in a small saucepan.  Add onion and scallops.  Simmer for 4 minutes, until scallops are opaque throughout.  (Only 2 minutes for bay scallops.)  Using a slotted spoon, remove scallops to a bowl and keep warm.
Stir cream cheese, dill and lemon rind into the hot cooking liquid.  Stir over medium heat until smooth.  Feel free to add some of the grated cheese to the sauce to thicken it.  Toss sauce with pasta and add spinach and scallops.  Toss again.  Sprinkle with cheese.

Curried Red Lentil Stew

My daughter has decided that she is a vegetarian.  She will now no longer eat animals  for whom she feels sympathy.  So far, she feels no sympathy for fish.  In any event, I am trying to include more meals with alternate sources of protein.  The below recipe comes from the Bon Appetit Fast, Easy, Fresh cookbook.  (As usual, I have reduced the fat.)  We thoroughly enjoyed it, both on its own and served over basmati rice.  I think I'll serve it with a barbecued tandoori style chicken next time.

Curried Red Lentil and Swiss Chard Stew with Chick Peas


1 tbsp olive oil
1 large onion, thinly sliced
5 tsp curry powder
6-8 c vegetable or chicken stock
1 large bunch swiss chard, stems removed and chopped (about 12 cups)
1 lb red lentils
1 16 oz tin chick peas

Heat oil in saucepan over medium-high heat.  Add onion and saute until golden.  Mix in curry powder.  Add stock and chard.  Bring to a boil and add lentils and chick peas.  Reduce heat, cover, and simmer until lentils are tender, stirring twice, about 10 minutes.
Can be served topped with yogurt.

Jamie's Roast Chicken and Potatoes

I recently tried a number of recipes from Jamie Oliver's cookbook Jamie's Dinners.  Sadly, a number of them were really disappointing, but this recipe is a keeper for sure.  The potatoes, in particular, are comfort food of the highest order - lemony, garlicky, bacony - mmmm!  Enjoy!

Roast Chicken with Lemon and Rosemary Roast Potatoes

4 1/2 lb free range organic chicken
sea salt and freshly ground black pepper
4 1/2 lb potatoes, peeled and cut into golf ball sized chunks
1 large unwaxed lemon
1 whole clove garlic, broken into cloves
handful fresh thyme
olive oil
handful rosemary sprigs, leaves picked
6-8 slices side bacon

Several hours before you need to start cooking, and up to a day ahead, rub chicken inside and out with salt and pepper, cover and keep in the refrigerator.
Preheat oven to 375 and remove chicken from the refrigerator.
Bring a large pot of salted water to the boil and add potatoes, lemon and garlic cloves.  Cook for 12 minutes.  Drain, cover and let steam for 1 minute longer.  Remove lemon and garlic cloves, and toss the potatoes around in the pan with the lid on to rough up the edges a bit.
While still hot, stab the lemon about 10 times with a knife.
Pat chicken with paper towels, and rub with olive oil.  Put the lemon, garlic cloves and thyme into the cavity, and put the chicken in a roasting pan (make sure it is large enough to hold the chicken and the potatoes later).  Cook the chicken for about 45 minutes.
Remove the chicken to a plate.  Toss the potatoes in the roasting pan with the pan juices and the rosemary leaves.  Make a gap in the centre and return the chicken to the pan.  Lay the bacon over the chicken and cook for another 45 minutes,  until the chicken is done.
Before serving, remove bacon from chicken, crumble and toss with potatoes.

Another Cannellini Bean and Kale Soup

This recipe is very similar in ingredients to the prior recipe, but it ends up with a thicker, somewhat heartier broth.  It is also made WITH oil and WITHOUT sausage.  The celery adds a depth to the flavour.  The original recipe, which I have altered a little, comes from the www.nigella.com website.  I made it last week and really enjoyed it.

Canellini Bean and Kale Soup

• 1 tablespoon olive oil
• 1 carrot
• 2 stalks celery
• 1 onion
• 5 peeled, smashed garlic cloves
• 1 tablespoon tomato paste
• 1 piece parmesan rind*
• 1 vegetable or chicken stock cube
• 2 cups cooked cannellini beans or 2 cans of drained and rinsed cannellini beans
• 6 cups water
• 1 tablespoon salt, or to taste, depending on the saltiness of your stock cube
• Pepper to taste
• 1 bunch kale (black kale, curly green kale - whatever you prefer), stems removed and finely chopped
• grated Parmesan for serving

1. Blitz the carrot, onion and celery in a food processor until all is a nubbly mush.
2. Put olive oil in large stock pot or Dutch oven, turn on heat and add carrot/onion/celery mush and garlic cloves. The vegetables should soften, but not color. If they start to brown, add a splash of water.
3. When vegetables have cooked for about ten minutes, add the beans and tomato paste. Stir and let cook together for a few minutes.
4. Add water, parmesan rind, stock cube, pepper and salt. Boil vigorously for about 45 minutes. The vigorous boiling helps some of the cannellini beans to break down and thicken the soup - the broth should have some body to it. Add more water if needed.
5. Add the kale, reduce heat and simmer for 15 minutes or until kale is tender. Serve topped with a respectable amount of grated parmesan.

*  I used some chunks of asiago when I made it and that worked just fine too!

WW Tuscan Soup

One of my all time favourite WeightWatchers cookbooks is Dining with the Duchess from back when Sarah, Duchess of York, was their spokesperson.  The recipes are VERY tasty and many are even dinner party worthy.  This soup is a staple around my house during the winter months, when kale appears regularly in my organic box.  You can use cabbage or any other leafy green instead of kale if you'd prefer.

Tuscan Soup


4 c chicken broth
1 15oz can cannellini beans, rinsed and drained
1 14-1/2oz can diced tomatoes, drained
1 carrot, peeled and chopped
1 onion, finely chopped
2 cloves garlic, minced
1 pound kale, cleaned and finely chopped
1/2 pound low-fat smoked sausage, chopped
1/2 tsp salt
pepper to taste
4 tsp grated parmesan cheese

Combine broth, beans, tomatoes, carrot, onion and garlic in a large saucepan and bring to a boil.  Reduce heat and simmer, covered, until carrot is tender, about 15 minutes.
Stir in kale and sausage, and cook until kale is tender, about 10 minutes.
Add salt and pepper to taste and serve, sprinkled with cheese.

Makes 4 servings, 5 points per serving.

(NB  It was only 3 points per serving under the WW plan when the book was published.)

Grandma's Turkey Stuffing

Well, another Thanksgiving is under my belt - literally and figuratively!  This year I tried a new stuffing recipe, along with my grandmother's traditional bread and celery stuffing.  Tradition won out.  This is the taste of turkey stuffing for me.  I thought I'd share it with you!

Bread and Celery Stuffing

4 c diced celery
1 c chopped onion
1/4 c butter
12 c cubed multigrain or wholewheat bread, left out overnight to become a bit dry
1/2 tbsp salt
1 1/2 tsp dried poultry seasoning
1/2 tsp dried sage
1/2 tsp black pepper
2 beaten eggs
1/2 to 3/4 c chicken stock

Saute celery and onion in butter over medium heat until soft.  Remove from heat and combine with bread and seasonings.  Toss lightly.  Pour beaten eggs over mixture and toss lightly again.  Add enough stock to moisten.

Put it all into a casserole dish, cover and bake for 20-30 minutes at 350 degrees.  Remove the lid and let the top crisp up for another 5-10 minutes.

(Please note that when my grandmother and my mother made this, they used white bread, 1 c of butter, 1 tbsp of salt and milk instead of stock.)

Cranberry, Orange and Applesauce Loaf

I made this loaf for the first time this week, and Will said - "now this recipe you can make again!"  So I will.  I've made two small variations from the original recipe (which you can find in Rose Reisman's Family Favourites):  I have omitted the topping and reduced the sugar.  At 16 servings, I count 4 points per serving.

Cranberry, Orange and Applesauce Loaf

1/3 c unsweetened applesauce
1/4 c canola oil
3/4 c sugar
1 egg
1 tbsp orange zest
2 tbsp orange juice concentrate
1 tsp vanilla
1/4 c low-fat plain yogurt (I used nonfat greek yogurt)
3/4 c flour
1/3 c whole wheat flour
1 tsp cinnamon
1 tsp b powder
1/2 tsp b soda
1/4 tsp nutmeg
pinch of salt
2/3 c dried cranberries

Preheat oven to 350 degrees.
Combine applesauce, oil, sugar, egg, orange zest, orange juice concentrate, vanilla and yogurt in a large bowl.  Mix until well combined.
In a separate bowl, stir together all remaining ingredients.  Stir dry mixture into wet mixture until just moistened.
Pour into loaf pan.  Bake for 35-40 minutes until tester comes out clean.

Taken from Nigella's Pasta alla Genovese

Last Christmas, Hugh gave me Nigella Lawson's cookbook - Kitchen.  In it is a recipe for Pasta alla Genovese, which we all enjoyed on New Year's Eve.  I've made it a few times since then and it is a hit with everyone in the family.  I admit to using my own or, more often, store bought pesto.  The Costco pesto is easy and works just fine.  So below are the cooking instructions for everything but the pesto.  Serves 6-8.

Pasta alla Genovese

500g floury potatoes, slices 1 1/2 cm think and cut into chunks
500g pasta
200g green beans, trimmed and halved
approx 1 c good quality pesto

1. Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.
2. Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time, add the green beans.  Cook the remaining 4 minutes.
3. Before you drain the saucepan, remove and reserve about 1/2 cupful of the cooking liquid. Drain the potatoes, beans and pasta, and put them back into the dry pan.
4. Add pesto and enough cooking water to give a runny sauce that coats the pasta. Serve immediately.

Mom's Chinese Noodle Casserole

The weather is getting cold and my mind is turning to casseroles and soups.  I'm also missing my Mom a fair bit these days.  One of her most often prepared casseroles was one she called Chinese Noodle Casserole.  I actually hated it as a child, because I didn't like mushrooms.  But I now love it and it reminds me of home.  It's definitely a throw back to earlier days, with minute rice, Campbell's soups and tinned chow mein noodles.  But I plan to make it this week.  (And hope my kids like it more than I did back then!)

Chinese Noodle Casserole

1 1/2 lb lean ground beef
1 c chopped celery
1 c chopped onions
1 c sliced mushrooms
1 to 1 1/2 c Minute Rice (I use brown) and an equal amount of boiling water
1/8 c low sodium soy sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chow mein noodles

Saute ground beef, celery, onions and mushrooms until vegetables are soft and meat is cooked through.  Mix together with all remaining ingredients except the noodles, place in a casserole dish and bake, uncovered, at 350 degrees for an hour.
Sprinkle with noodles and bake, uncovered, for half an hour at 275 degrees.

Salmon Two Ways

Thankfully, my husband is very accomplished with his BBQ.  That means I can send him out to grill pretty much anything and have it come back properly cooked.  I really enjoy grilled salmon, but especially when it is done a bit on the rare side.  These two glazes for salmon can be used for grilling or roasting.  Enjoy!

Hoisin Glazed Salmon


Mix together the following ingredients and brush over a one pound piece of salmon or trout.  Leave for about an hour and then grill or roast to desired doneness.

2 tbsp hoisin sauce
1 tbsp low sodium soy sauce
1 tsp sesame oil
1/4 tsp ground pepper

Sian's Salmon Marinade


I have shamelessly stolen this idea from our neighbour, Sian, who served it to us this past summer.  I fell in love!  And the kids love it too.

Mix together equal parts maple syrup and grainy mustard, brush over salmon and grill or roast to desired doneness.

Green Bean Salad with Feta and Walnuts

This recipe appeared in the Kingston Whig-Standard last week.  As I often brag - we take the Whig when in Kingston.  Anyway, it's an Elizabeth Baird variation on a Cristina Ferrare recipe.  I tried to lower the fat but it just isn't as good, so here it is in almost original form.  (I couldn't help but use light feta.)  Enjoy!

Green Bean Salad with Feta and Walnuts


1 lb green beans
1/2 c crumbled light feta
1/3 c walnut halves, toasted and coarsely chopped
1/3 c diced red pepper

1 tbsp minced green onion or shallot
1 tbsp dijon
1/2 tsp salt
1/4 tsp pepper
2 tbsp white wine vinegar
1/4 c EVOO (or replace 1 tbsp of the EVOO with walnut oil)

Blanch trimmed beans in boiling unsalted water for 3-5 minutes.  Drain and immerse in icy cold water.  Drain, dry and wrap in a clean towel.  You can do this bit ahead of time, and put the towel filled with beans into a plastic bag in the refrigerator for up to 1 day.

Whisk dressing ingredients together in a large bowl.  Add beans and toss to coat.  Sprinkle feta, walnuts and red pepper over top.

Honey Ginger Chicken - Three Ways!

I like each of these recipes, and have never tried them at the same time, or even on consecutive days, so I am not sure if I have a favourite.  They are the same and yet different!  Sticky Chicky comes from Eat, Shrink and Be Merry and is certainly popular with the kids.  Indonesian Ginger Chicken comes from The Barefoot Contessa Cookbook and is prepared the night before and left to marinade in the refrigerator.  Honey Ginger Glazed Chicken comes from Sheila Lukins' All Around the World Cookbook.  I have made some minor variations to the recipes.  Enjoy!

Sticky Chicky (serves 8)


3 pounds boneless, skinless chicken thighs
1/2 c BBQ sauce
1/4 c reduced sodium soy sauce
1/4 c red wine vinegar
1/4 c honey or maple syrup
1 tbsp each chili powder, dijon mustard and grated ginger root
2 cloves garlic, minced
1 tsp cumin
1 tbsp cornstarch

Preheat oven to 400 degrees.  Spray a 9 x 13 inch pan with cooking spray and arrange thighs in a single layer.  Combine all remaining ingredients except cornstarch.  Pour over chicken, turn to coat and bake uncovered for around 40 minutes.  Remove chicken from pan and keep warm.  Pour sauce into a saucepan and bring to a boil.  Combine cornstarch with an equal part water and stir until smooth.  Add to boiling sauce and cook until thickened, about 1 minute.  Pour over chicken and serve.

Indonesian Ginger Chicken (serves 4-6)


3 pounds chicken pieces, bone in and skin on
1/2 c honey
3/8 c soy sauce
4-6 cloves garlic, minced
1/4 c peeled and grated ginger root

Cook sauce ingredients in a small saucepan until honey melts.  Arrange chicken in a shallow baking pan with the skin side down.  Pour sauce over chicken, cover tightly with aluminum foil and marinade in refrigerator overnight.
Preheat oven to 350 degrees.  Bake chicken for 1/2 hour, covered.  Uncover, turn the chicken skin side up and increase the oven temperature to 375 degrees.  Continue baking for another 1/2 hour, until chicken is done.  Serve with sauce.

Honey Ginger Glazed Chicken (serves 3-4)


1 1/2 pounds chicken pieces, bone in and skin on
1/2 c honey
1/4 c freshly squeezed orange juice
1/8 c low sodium soy sauce
1/8 c freshly squeezed lemon juice
2 cloves garlic, minced
1/2 inch piece of fresh ginger root, peeled and grated
1 tbsp fresh cilantro, chopped

Mix together all ingredients except chicken in a large bowl.  Add chicken and toss to make sure there is sauce all over the chicken.  Let stand at room temperature for 2 hours.
Preheat oven to 350 degrees.  Place chicken in a single layer in a large pan and pour over 1 cup of the sauce.  Bake for 45 minutes to one hour, until done, basting every 10 minutes with the remaining sauce.  Remove chicken to a serving platter and keep warm.  Pour sauce from cooking pan into a sauce pan, bring to a boil and reduce by half.  Pour over chicken to serve.

Cool, Refreshing Gazpacho

The other day, my daughter asked if we could make gazpacho.  I was a bit surprised, but I didn't let it show.  Instead, together we chopped and measured and stirred.  The next day we had a wonderful lunch outside featuring our gazpacho.  And her little brother ate TWO BOWLS!  I'm feeling a bit smug about the massive amount of vegetables consumed by my children, and I decided I needed to share my slight variation of the French Laundry recipe, which I got from the fabulous New York Times Country Weekend Cookbook.

Summertime Gazpacho

1 c finely chopped peeled tomatoes*
1 c finely chopped red onion
1 c finely chopped celery and/or pepper
1 c finely chopped English cucumber
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 c tomato paste
1 tbsp white wine vinegar
2 tbsp EVOO
1 tbsp freshly squeezed lemon juice
3 c low sodium tomato juice

Combine all ingredients, cover and refrigerate overnight.  It can then be pureed, but if you finely chop the vegetables, we think it's best as is.

* To peel the fresh tomatoes, cut a shallow "x" on the bottom and submerge in boiling water for 5-10 seconds.  Cool under running tap water and the skin should slip right off.

Best Bean Salad

Thanks to my neighbour and good friend Kathy for sharing this one.  After enjoying her bean salad on several occasions, I finally asked for the recipe, which she shared and agreed to let me post here.  You can make your own substitutions, based upon what you have in your fridge or pantry.  This is a keeper!

Kathy's Bean Salad

1 lb each yellow and green beans, cut and blanched
1 can each red kidney beans, lima or broad beans, pinto beans and chick peas (4 cans total, drained and rinsed)
2 peppers, chopped
1 onion, chopped
1/2 c red wine vinegar
1/4 c canola oil
1/3 c sugar
1/3 c packed brown sugar
1 tsp black pepper
1/2 tsp salt

Place beans, peppers and onion in a container with a lid.  Mix together remaining ingredients until sugar has dissolved.  Pour over vegetables and mix well.  Cover and refrigerate, stirring frequently, overnight.  Keeps several days.

Jane's Tomato and Onion Salad

Many moons ago - back when I was in law school - my roommate Jane shared this recipe with me.  I remember her saying that it sounded a bit strange but was actually amazing.  She was right!  It's great served platter style over lettuce, or on its own.  It makes a nice accompaniment to hamburgers.  Summer is here - enjoy!

Tomato and Onion Salad


8 sliced tomatoes
1 thinly sliced onion
1 clove garlic, minced
1 tsp salt
1 tsp sugar
1/4 tsp freshly ground pepper
2 tsps prepared mustard - yes, the hotdog stuff!
1/2 tbsp canola oil
1 1/2 tbsp vinegar

Place sliced tomatoes and onions on a platter.  Combine all remaining ingredients and pour over tomatoes and onions.

Rhubarb Pecan Muffins

All of a sudden it feels like summer.  I even had to turn on the air conditioning yesterday!  Meanwhile, in terms of fresh produce, we are well into spring.  And with spring, come asparagus and rhubarb.  More on asparagus later, but here's the rhubarb muffin recipe I have been making.  YUM!  They freeze well if you think you won't get through the whole batch within 2-3 days.  The idea was taken from one of my favourite cookbooks: Rise and Dine Canada.  (I work it out to 6 points per muffin for those on WW, but you could bring it down to 4 by omitting the pecans.  That said, the pecans make the muffins.)


Rhubarb Pecan Muffins


1 c flour
3/4 c whole wheat flour
1/2 c sugar
1 1/2 tsp b powder
1/2 tsp salt
1/2 tsp b soda
1/2 c chopped pecans
3/4 c fresh squeezed orange juice
1/4 c canola oil
1 egg, beaten
1 1/4 c chopped rhubarb
2 tsp orange zest

Preheat oven to 350.  Mix together flours, sugar, b powder, salt, b soda and pecans.  In a separate bowl mix together orange juice, oil and egg.  Mix in rhubarb and orange zest.  Add wet mixture to dry mixture and mix quickly.  Spoon into greased or paper lined muffin pan.  Bake 25-30 minutes.

Pizza Dough in the Bread Machine

Kids love making their own pizzas.  I love being able to control what goes into (and onto) their pizzas.  Win-win.  Below is the bread machine pizza dough recipe I use most often.  The recipe yields enough for 2 meals for our family, if served with a side salad.  Once the dough has risen, I put it into ziploc bags and throw it in the freezer.  (Defrost for about 12 hours in the refrigerator and bring to room temperature before rolling out, topping and baking.)

If you have a bread machine, I highly recommend Beth Hensperger's The Bread Lover's Bread Machine Cookbook, which I got a number of years ago at Williams Sonoma.

Whole Wheat Pizza Dough


1 1/3 c water
1/4 c olive oil
2 1/2 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
2 1/2 tsp bread machine yeast

Place ingredients in the pan in the order recommended by the manufacturer of your bread machine.  Program for Pizza Dough or Dough cycle, and press Start.
When the machine beeps, press Stop and unplug the machine.  Turn the dough out onto a lightly floured surface.  Divide into the desired number of portions and flatten with your hand, kneading lightly if required.  Cover with a damp towel and let rest for half an hour.
Freeze as recommended above, or roll out, top and bake for 12-18 minutes at 450 degrees.*

* You'll have to experiment with temperature and timing based upon the toppings and pan you use for your pizzas.

Guilt Free Key Lime Pie

Okay, I'll admit it.  This is not really key lime pie.  I don't even use key limes, because they are small and fiddly and I can't be bothered.  But it is a lovely lime pie that is warmly received by adults and children alike.  And it began as a WeightWatchers recipe, so you can be assured it's as guilt free as a pie this tasty could ever be.  (I think it's 4 or 5 points per serving, assuming 10 servings.)  So indulge!  It might be a good alternative to all that chocolate this Easter weekend!

Creamy Lime Pie

105 grams reduced fat graham wafers*
2 tbsp butter
one tin low fat sweetened condensed milk
2 large eggs
1/2 c fresh squeezed lime juice**
1 tbsp grated lime zest

Preheat oven to 350 degrees.
Grind graham wafers in a food processor until fine crumbs form.  Melt butter and mix with crumbs until completely moistened.  Press crumbs into a 9-inch pie pan.  Place in refrigerator.
Combine condensed milk and eggs and mix until smooth.  Add lime juice and zest, stir until incorporated and pour into prepared crust.
Bake pie for 20-25 minutes.  Cool completely and serve chilled.

* If you don't have a food scale, this is about 1/4 of a 400g package.
** The original recipe called for lemons and lemon zest.  Give that a try too!

Summer Upside-Down Cake

I yearn for summer.  I want to have the windows open and forget my coat.  While it will still be some months before the fresh Niagara fruits are available, I wanted to make sure that I shared this recipe for when the time is ripe...  It is also quite satisfying with pears or apples, which are available year round.  And it is easy to put together and pop into the oven when guests sit down for dinner, so it is oozing and ready when the meal is done.  You can serve with ice cream or whipped cream if you wish.

Summer Upside-Down Cake

1 1/2 sticks unsalted butter
1/2 c brown sugar, firmly packed
enough fruit to cover the bottom of a 9x2 inch round pan*
1 c sugar
2 eggs, room temperature
2 tsp vanilla
1/2 white flour
1/2 c whole wheat flour
1 tsp b powder
1/2 tsp salt
1/2 c nonfat plain yogurt or sour cream

Preheat oven to 350 degrees.  Melt 1/4 c butter and brown sugar in a sauce pan over medium heat, stirring to combine.  Pour into a 9x2 inch round pan, spread evenly, and arrange fruit, cut side up, to cover the bottom.

Melt remaining 1/2 c butter.  Combine with sugar, eggs and vanilla and beat until smooth (2 minutes).  Reduce mixer to low speed and add flour, b powder and salt, mixing until just combined.  Scrape sides and add yogurt or sour cream, mixing again until just combined.  Spread evenly over fruit.

Bake until lightly brown and done through, approximately 1 hour.  Cool on a rack for 5 minutes, then invert onto a cake plate.**  Let cool for at least 10 minutes.

*  I have made it with halved pears and dried cranberries (reduce the sugar a bit), halved peaches, plums,  apricots and nectarines.  I think it would be great with cherries, although I am much too lazy to pit and halve them.  And it might work to sprinkle with pecans or walnuts as well.

**  Place the cake plate on top of the cake pan and flip quickly.  Then lift the cake pan up and away gently.

Minestrone with Cherry Tomatoes, Tortellini and Sausage

I am on a bit of a soup kick right now.  In my world, soup accomplishes two things:  it allows me to clean out the vegetable drawers in my refrigerator and, more importantly, it provides me with comfort.  It's been a tough year so far.  As the temperatures begin to rise and we are all able to spend a bit more time out of doors, I am hoping that my spirits too will lift.  In the meantime, I will continue to make soup!

Minestrone with Cherry Tomatoes, Tortellini and Sausage

2 tsp canola oil
1 c chopped onion
2-3 cloves garlic, minced
1/2 c chopped carrots
1/2 c chopped parsnips or turnips
5-6 c chicken stock
2 tbsp tomato paste
1 tsp dried basil
salt and pepper
1 1/2 c cherry tomatoes, halved
1 c dried cheese tortellini
1/4 c grated parmesan, romano or asiago
2 c baby spinach or chopped spinach, kale or collard greens (remember to remove the rib before chopping)
4-6 oz diced cooked sausage or salami

Coat pan with nonstick spray and add oil.  Saute onions and garlic until softened.  Add carrots, parsnips or turnips, stock, tomato paste, basil, salt and pepper.  Bring to a boil and simmer for around 12 minutes, until vegetables are just tender.  Stir in cherry tomatoes, tortellini and half of the cheese.  Cover and simmer until tortellini is cooked.  Add leafy greens and sausage and cook for a further 2-3 minutes.  Adjust consistency by adding more stock if necessary.  Garnish with remaining cheese.

Beef Barley Soup

I have always liked beef barley soup, but it was only with this recipe that I have been able to make it exactly the way I think it ought to taste.  Unlike most recipes, I tend not to fiddle much with this one because it is just the way I want it.  I make it whenever there's roast beef or steak leftover, for immediate consumption or freezing for another day.

Beef Barley Soup

6 oz diced cooked beef
1/2 tbsp canola oil
2-3 cloves garlic, minced
2 onions, diced
3/4 c diced carrots
2 c sliced mushrooms
1-2 parsnips or 1 turnip, diced
1 potato, diced
7 c beef stock *
1/4 c pearl barley
1 tsp dried thyme
salt and pepper
2 tbsp chopped parsley

Heat canola oil in a large nonstick pan.  Add garlic, onions, carrots and mushrooms and saute until tender.  Add parsnip or turnip, potato, stock, barley, dried thyme and beef.  Bring to a boil, reduce heat and simmer, covered, for 30-45 minutes.  Season with salt and pepper and stir in parsley.


*  When I don't have homemade beef stock on hand, I now use organic Better that Bouillon beef base, which is available at Loblaws.  The base comes as a paste which you can easily stir into boiling water to make the required amount of stock.  When I am using it for soups, I just add water to the pot and then stir the required measure of base right into the soup, rather than mixing the stock up before adding.  The chicken base is also amazing.  I highly recommend them.

Quinoa Tabbouleh

Will LOVES tabbouleh.  He discovered it this summer at a friend's cottage.  For a while, I was buying those packages of ready made tabbouleh from Costco.  Then I discovered this recipe, which I prefer over the versions made with bulgur.  Will thinks it is just great!

Minty Quinoa Tabbouleh

1 1/2 c quinoa
1 1/2 c diced tomatoes (I sometimes use halved grape or quartered cherry tomatoes)
1 c chopped parsley
1 c diced cucumber
1/2 c sliced scallions or finely chopped red onion
1/4 c EVOO
1/4 c fresh squeezed lemon juice
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 c chopped fresh mint OR 4 tsp dried mint
1 tsp salt

Cook quinoa according to package directions or your favourite method.  Let cool.  Transfer to a large bowl and toss well with all other ingredients.  Cover and refrigerate.  Adjust oil, lemon juice and salt before serving.

Diane's Basmati and Nut Pilaf

I love book club for a lot of reasons, but one of them is most decidedly the food.  The women in my book club are creative and enjoy food, so I am always being introduced to new foods and new food combinations.  At Christmastime we enjoy a potluck meal together, and this pilaf has become a regular, at my request!  Diane said I could share it, so thanks Diane!  As an aside, my kids love it too.

Basmati Nut Pilaf


1 c basmati
1 onion, chopped
1 clove garlic, crushed
1 carrot, coarsely grated (can add more)
1 tbsp canola oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds (optional - I've never added)
4 green cardamom pods
2 c chicken stock
1 bay leaf
1/2 c unsalted nuts (cashews seem to be the favourite, but almonds work too)
salt and pepper
fresh coriander to garnish

Gently fry onion, garlic and carrot in oil for 3-4 minutes.  Stir in rice and spices, and cook for 1-2 minutes until all grains are coated in oil.  Pour in stock, add bay leaf and season well with salt and pepper.  Bring to a boil, cover and simmer gently until all water is absorbed.  Remove from heat and let stand 5 minutes.  Discard bay leaf and cardamom pods.  Stir in nuts and adjust seasoning.  Garnish with chopped coriander.

I Keep Getting Cabbage in My Organics Delivery!

We seem to have a lot of cabbage on hand these days.  I happened upon a great coleslaw recipe last week, varied it a little, and have decided it's a keeper.  The great thing about this coleslaw is that you can keep it in the fridge for 3-5 days, so it's always on hand when you need to add a quick vegetable to a meal.  You can vary the ingredients too, so don't feel tied to this exact recipe - use what's filling up your crisper!

Coleslaw


10-12 cups shredded cabbage (any variety - I like napa)
1-2 carrots, grated
1 onion, thinly sliced
1/2 red pepper, thinly sliced
optional ingredients:  green pepper, apple, celery

3/4 c vinegar
1/4 c sugar
1/4 c canola oil
2 tsp celery seeds
1 1/2 tsp salt

Toss vegetables (and fruit if using) together in a large bowl.  Heat remaining ingredients together in a saucepan, pour over cabbage mixture and toss well.  Let cool, cover and refrigerate.