Granola with Mixed Nuts and Coconut

http://www.epicurious.com/recipes/food/views/Granola-with-Mixed-Nuts-and-Coconut-363889

3/4 cup sweetened flaked coconut
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup canola oil
1/4 cup honey
1/4 cup sugar
1/4 cup water
1/4 cup (1/2 stick) unsalted butter
1/2 cup raw pecan halves
1/2 cup raw pine nuts
1/2 cup raw cashews
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
3/4 teaspoon coarse kosher salt
Vanilla yogurt
Sliced bananas

Ingredient info: Look for pumpkin seeds at the supermarket or natural foods stores.
print a shopping list for this recipe

preparation

Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.

Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.

Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.

Mix coconut, oats, nuts, and seeds in another large bowl. DO AHEAD: Can be made 1 week ahead. Store airtight.

Serve granola with yogurt and bananas.

Read More http://www.epicurious.com/recipes/food/views/Granola-with-Mixed-Nuts-and-Coconut-363889#ixzz1CG5kjtMy

Lemon Shortbread Heart Cookies

Not feeling the hearts? Use any cookie cutter you have (or just cut the dough into squares, triangles, or diamonds).

Makes about 16
PREP TIME: 45 minutes
TOTAL TIME: 1 hour 20 minutes
Recipe by Jodi Liano
Photograph by Craig Cutler
February 2011

Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar
2 teaspoons (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1 cup all purpose flour
Generous pinch of coarse kosher salt
2 teaspoons (about) sugar
Additional powdered sugar (optional)
special equipment
2- to 2 1/2-inch-diameter heart-shaped cookie cutter

Preparation
Line 2 large rimmed baking sheets with parchment paper. Using electric mixer, beat butter and 1/4 cup powdered sugar in medium bowl until smooth. Beat in lemon peel and vanilla. Add flour and coarse salt and beat just until blended. Transfer dough to large piece of plastic wrap and press into disk. Cover dough with another piece of plastic wrap and roll out dough to 1/4-inch thickness.

Place wrapped dough on another baking sheet and chill until firm, 20 to 30 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Transfer wrapped dough to work surface; remove top sheet of plastic. Using 2- to 2 1/2-inch-diameter heart-shaped cookie cutter dipped in flour, cut out cookies and place on 1 parchment-lined baking sheet, spacing 1 to 1 1/2 inches apart. Reroll dough scraps to 1/4-inch thickness and cut out additional cookies; place on second parchment-lined baking sheet. Sprinkle top of cookies lightly with sugar (about 2 teaspoons). Chill 10 minutes.

Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely. Sift powdered sugar lightly over top of cookies, if desired. DO AHEAD Can be made 3 days ahead. Store in single layer in airtight container at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Cookie Jar Favorites
Slideshow.

Nutritional Information
One serving contains:
Calories (kcal) 84.8
%Calories from Fat 58.4
Fat (g) 5.5
Saturated Fat (g) 3.5
Cholesterol (mg) 15.0
Carbohydrates (g) 8.0
Dietary Fiber (g) 0.2
Total Sugars (g) 2.6
Net Carbs (g) 7.8
Protein (g) 0.8
Sodium (mg) 14.6

Read More http://www.bonappetit.com/recipes/2011/02/lemon_shortbread_heart_cookies#ixzz1CG482Q4H

Lemon Ice Cream and Raspberry Granita Sundaes

2 servings

PREP TIME: 35 minutes
TOTAL TIME: 8 hours 35 minutes (includes freezing time)
Recipe by Jodi Liano
Photograph by Craig Cutler
February 2011

Ingredients
16 ounces frozen unsweetened raspberries (about 3 cups), thawed
2 tablespoons plus 1/2 cup sugar
1 1/2 cups premium lemon ice cream

Preparation

Puree raspberries in processor until almost smooth. Transfer to fine-mesh strainer set over medium bowl. Using silicone spatula, press on solids to extract puree. Discard seeds in strainer. Transfer 1/3 cup puree to small bowl; add 2 tablespoons sugar and stir until sugar dissolves. Cover; chill for sauce.

Bring 3/4 cup water and 1/2 cup sugar to boil in pan, stirring until sugar dissolves. Cool syrup. Stir syrup into remaining puree in medium bowl for granita. Transfer to 8x8x2-inch glass baking dish. Freeze until mixture begins to set, stirring every 45 minutes to break up large pieces, 2 to 3 hours. Cover; freeze until firm, about 6 hours. DO AHEAD Sauce and granita can be made 1 day ahead. Keep sauce chilled and granita frozen.

Using fork, scrape surface of granita to form crystals. Place scoop of lemon ice cream in each of 2 dessert glasses. Top each with scoop of granita; drizzle with raspberry sauce. Top with scoop of ice cream, then scoop of granita; drizzle with sauce.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Frozen Desserts

Slideshow.
Nutritional Information
One serving contains:
Calories (kcal) 533.8
%Calories from Fat 22.8
Fat (g) 13.5
Saturated Fat (g) 7.5
Cholesterol (mg) 37.5
Carbohydrates (g) 101.5
Dietary Fiber (g) 0.2
Total Sugars (g) 97.9
Net Carbs (g) 101.5
Protein (g) 4.5
Sodium (mg) 60.6

Read More http://www.bonappetit.com/recipes/2011/02/lemon_ice_cream_and_raspberry_granita_sundaes#ixzz1CG1q8PQh

Sesame-Cilantro Rice - Feb 2011 Bon Appetit

6 servings
PREP TIME: 10 minutes
TOTAL TIME: 28 minutes
Recipe by Jean Anderson
Photograph by Hans Gissinger
February 2011

Ingredients
1 1/2 cups basmati rice (about 9 1/2 ounces)
1 1/2-inch piece peeled fresh ginger
1 tablespoon peanut oil
1 teaspoon Asian sesame oil
8 large green onions, thinly sliced
1/3 cup chopped fresh cilantro
2 tablespoons sesame seeds, toasted

Preparation

Combine rice, ginger, and 21/2 cups water in heavy large saucepan; sprinkle generously with salt. Bring to boil over high heat, stirring once. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 15 to 18 minutes.

Meanwhile, heat peanut oil and sesame oil in heavy medium skillet over medium-high heat. Add green onions and sauté until just tender, 2 to 3 minutes.

Remove ginger from rice. Season rice to taste with salt and freshly ground black pepper. Spoon rice into bowl. Sprinkle rice with cilantro and sesame seeds, then green onions.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Asian Dishes Slideshow.

Nutritional Information

One serving contains:
Calories (kcal) 227.9
%Calories from Fat 17.3
Fat (g) 4.5
Saturated Fat (g) 0.5
Cholesterol (mg) 0
Carbohydrates (g) 46.6
Dietary Fiber (g) 2.5
Total Sugars (g) 0.4
Net Carbs (g) 44.1
Protein (g) 3.4


Read More http://www.bonappetit.com/recipes/2011/02/sesame_cilantro_rice#ixzz1CG0tOGNH

Cocoa Layer Cake - Bon Appetit Feb 2011

http://www.bonappetit.com/recipes/2011/02/cocoa_layer_cake

Cocoa Layer Cake
10 servings
PREP TIME: 1 hour
TOTAL TIME: 3 hours (includes chilling time)
Recipe by Alice Medrich
Photograph by Christopher Griffith
February 2011

Ingredients

cake
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 cup lukewarm water, divided
1/2 cup buttermilk
1 1/2 cups cake flour (spooned into cups to measure, then leveled)
3/4 teaspoon baking soda
1 cup sugar
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature, beaten to blend

frosting
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/3 cups (packed) golden brown sugar
1 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup heavy whipping cream
2 teaspoons vanilla extract
special equipment
3 9-inch-diameter cake pans with 11/2-inch-high sides
Preparation
cake

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).

Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
frosting

Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.

Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1/2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. Do AHEAD Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.

Cut into wedges and serve.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chocolate Desserts Slideshow.

Nutritional Information
One serving contains:
Calories (kcal) 619.0
%Calories from Fat 46.2
Fat (g) 31.8
Saturated Fat (g) 19.6
Cholesterol (mg) 129.8
Carbohydrates (g) 84.2
Dietary Fiber (g) 4.6
Total Sugars (g) 59.8
Net Carbs (g) 79.6
Protein (g) 6.4
Sodium (mg) 317.8


Read More http://www.bonappetit.com/recipes/2011/02/cocoa_layer_cake#ixzz1CG0RWMC8

Balsamic Citrus Vinaigrette

3 Tbs balsamic vinegar
2 tsp dijon mustard
2 tsp finely grated orange peel
2 tsp finely grated grapefruit peel
1 tsp honey
1/2 c. olive oil

Potato Salad with Vinaigrette

http://www.seriouseats.com/recipes/2007/08/dinner-tonight-potato-salad-wi.html

2 pounds potatoes
1/2 cup of the vinaigrette
2 tablespoons parsley
salt and pepper
Vinaigrette
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
6 tablespoons Canola oil
2 teaspoons Dijon mustard
salt and pepper

PROCEDURES
1 Wash and scrub the potatoes under cold water.
2 Set in a big pot, and cover with cold water. Bring to a boil then reduce to simmer and cook for about 10-15 minutes.
3 Remove and carefully slice into 1/4-inch to 1/2-inch chips.
4 Add the vinaigrette while still warm. It’s good hot or cold.

Martha's One Bowl Chocolate Cupcakes

http://www.marthastewart.com/recipe/one-bowl-chocolate-cupcakes?backto=true&backtourl=/photogallery/our-best-cupcakes#slide_5
Makes 18 to 24

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil (I used canola oil)
1 teaspoon pure vanilla extract
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
From Martha Stewart Kids
Helpful Hint

Cupcakes will keep, covered, for up to three days.

*I made these for Charlie's 2nd birthday with vanilla buttercream frosting.

Classic Buttercream Frosting Recipe

Directions:

1 cup butter (2 sticks or 1/2 pound), softened

3-4 cups confectioners (powdered) sugar, SIFTED

1/2 teaspoon table salt

1 tablespoon vanilla extract

up to 4 tablespoons milk or heavy cream (or evaporated milk)

Instructions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Enjoy!

**Someone emailed me wanting to know what tool I use to sift the powdered sugar. I just buy a round metal mesh strainer available at any grocery store and use a spoon to stir the sugar against the metal mesh. Hope this helps.**

I made this for Charlie's 2nd birthday party cupcakes.

Pulled Pork with Caramelized Onions

1 tablespoon extra-virgin olive oil
3 large onions, thinly sliced
1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/3 cup cider vinegar
1 cup chili sauce, such as Heinz
1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
3 pounds boneless pork shoulder or blade (butt) roast, trimmed

PREPARATION
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more.

Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.

Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.

Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.

Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta.

Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well.

Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 & 3. The cooked pork can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker

Notes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at tienda.com.

NUTRITION
Per serving (without bun): 358 calories; 18 g fat (6 g sat, 9 g mono); 90 mg cholesterol; 18 g carbohydrates; 9 g added sugars; 25 g protein; 3 g fiber; 664 mg sodium; 510 mg potassium.

Chocolate Banana Grahams

Break 1 graham cracker square into 2 rectangles. Top each piece with 1/4 tsp Nutella (or other chocolate hazelnut spread), a slice of banana and a sprinkling of toasted shredded coconut.

Quick Beef & Barley Soup

8 ounces sirloin steak, trimmed and cut into bite-size pieces
1/2 teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1-2 teaspoons red-wine vinegar

PREPARATION

Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat.

Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.

Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.

Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Sweet Potato & Black Bean Chili

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro

PREPARATION

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet 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 and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.

Peanut Squash Soup

From Cooking Light Magazine
Ingredients

1 tablespoon peanut oil
4 cups (1/2 inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 – 4 cups chicken stock/broth (depending on how soupy you like it)
¾ cup peanut butter
2 tablespoons tomato paste
Crushed red pepper, to taste
½ cup chopped fresh cilantro
Directions

Heat peanut oil in a large saucepan over medium-high heat.
Add squash and next 5 ingredients (through coriander) to pan.
Sauté for 5 minutes or until onion is tender.
Add chicken broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine.
Bring to a boil then reduce heat and simmer until the squash is tender (about 10 minutes).
Sprinkle with cilantro and serve.

Yield: 5 – 6 servings

Roasted Garlic and Potato Soup with Homemade Croutons

1 head(s) (large) garlic, unpeeled
6 tablespoon(s) extra-virgin olive oil
2 bay leaves 1/4 loaf(s) day-old French baguette, cubed
3/4 teaspoon(s) sea salt, plus more to taste
1 medium yellow onion, chopped
1 small carrot, chopped
1 1/2 pound(s) red creamer potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon(s) freshly ground white pepper, plus more to taste
3 cup(s) low-sodium chicken or vegetable broth
4 ounce(s) Fontina, cut into 1/4-inch cubes

Directions
Preheat oven to 400 degrees F. Using a serrated knife, slice off top quarter of garlic head, revealing cloves. Place on a 12-by-8-inch sheet of heavy-duty aluminum foil, cut-side up, and drizzle with 1 tablespoon olive oil. Add 1 bay leaf. Fold foil over garlic and seal edges. Roast in a baking dish until garlic cloves are soft and golden brown, about 45 minutes. Transfer to a wire rack and let cool.

Meanwhile, on a rimmed baking sheet, toss together bread, 2 tablespoons olive oil, and salt to taste. Bake, stirring once or twice, until golden brown, about 15 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.

In a medium heavy-duty pot over medium-high heat, heat remaining 3 tablespoons olive oil. Add onion, carrot, and potatoes and cook, stirring occasionally, until onion and carrot have softened, 8 to 10 minutes. Mix in 3/4 teaspoon salt and 1/2 teaspoon white pepper and add remaining bay leaf. Add broth and 2 cups water to vegetables, increase heat to high, and bring to a boil. Reduce heat to medium-low and allow soup to simmer until potatoes are very tender, 30 minutes. Remove bay leaf.

Squeeze garlic head, from bottom up, to push out each clove into soup; stir. Simmer soup for 5 more minutes, then remove from heat. Using a blender, puree soup. Whisk Fontina into soup over low heat until cheese melts and is fully incorporated. Sprinkle soup with croutons and serve hot.

Crispy Rosemary Potato Chips

2 1/2 C. vegetable oil
1 pound russet potatoes, scrubbed and dried
1 tsp chopped fresh rosemary
sea salt and freshly ground pepper

1. in a medium saucepan fitted w/ a candy thermometer, heat oil to 325 degrees. Using a mandoline, slice potatoes widthwise into paper-thin slices.

2. In batches, fry potatoes in heated oil, 1 to 2 min., making sure not to overcrowd pan. Using a slotted spoon, transfer to a paper-towel-lined plate to train. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.

Mandolin - example, Oxo V-Blade, $40

Almond-&-Lemon-Crusted Fish with Spinach

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

Zest and juice of 1 lemon, divided
1/2 cup sliced almonds, coarsely chopped
1 tablespoon finely chopped fresh dill or 1 teaspoon dried
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
4 teaspoons Dijon mustard
2 cloves garlic, slivered
1 pound baby spinach
Lemon wedges for garnish

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard.

Divide the almond mixture among the portions, pressing it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds.

Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

TIPS & NOTES
Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.

NUTRITION
Per serving: 249 calories; 13 g fat (1 g sat, 8 g mono); 46 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 496 mg sodium; 1025 mg potassium.

Spinach with Garlic Vinaigrette - Jan Cooking Light

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, minced
6 cups baby spinach leaves (about 6 ounces)
1/4 cup vertically sliced red onion

Preparation
1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg

Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg

Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg

Beef Tagine with Butternut Squash - Jan Cooking Light

Ingredients

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Italian Beef Stew - Jan Cooking Light

Ingredients

7 teaspoons olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free, lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Preparation

1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.

2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.