Smoothies

Berry Orange: Blend 1 orange, peel and pith removed with a sharp knife, quartered, 1/2 C. yogurt (I'd subsitute something else or omit), 1/2 C. raspberry sorbet, and 1/2 C. 100% cranberry juice. Serves 2.

Peach, Berry, and Spinach: Blend 1 C. fresh or frozen peach slices, 1/2 C. fresh or frozen blackberries, 1 C. packed fresh spinach leaves, 1 1/2 C. white grape juice, and 1/2 C. ice (if using fresh fruit). Serves 2.

Green Machine: Blend 1 C. packed fresh spinach leaves, 1 1/4 C. white grape juice or pear juice, 1/2 avocado, 1 granny smith apple, peeled and cut into 1-inch pieces, and 1 C. ice. Serves 2.

Cucumber Blueberry: Blend 1 medium cucumber, peeled, seeded, and cut into 1-inch pieces. 1 C. frozen blueberries, 1 C. white grape juice, and 1/2 C. low-fat plain yogurt. Serves 2.

Honey-Almond Focaccia with Rosemary

Yield: 24 servings (serving size: 1 (2 1/2-inch square) piece)

Ingredients

• 1/2  cup  sliced almonds
• 1/2  cup  olive oil
• 1  tablespoon  chopped fresh rosemary
• 1/8  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 1  cup  warm 1% low-fat milk (100° to 110°)
• 1 1/2  teaspoons  granulated sugar
• 1  package dry yeast
• 14.7  ounces  all-purpose flour (about 3 1/4 cups), divided
• 1  teaspoon  salt
• 1  large egg yolk
• 2  tablespoons  olive oil, divided
• 3  tablespoons  powdered sugar
• 1 1/2  teaspoons  honey
• 1  large egg white

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute or until golden. Drain nut mixture through a fine sieve into a bowl, reserving oil. Toss nuts with 1/8 teaspoon salt and red pepper in a bowl.

2. Combine milk, granulated sugar, and yeast in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add reserved oil, 5.7 ounces flour (about 1 1/4 cups), 1 teaspoon salt, and egg yolk to yeast mixture; beat with a mixer at low speed until combined. Gradually add remaining 9 ounces flour (about 2 cups) to oil mixture; beat at low speed until a soft, elastic dough forms (about 3 minutes). Press dough into a jelly-roll pan coated with 1 1/2 tablespoons oil. Cover with plastic wrap; let rise in a warm place (85°) for 40 minutes or until almost doubled in size.

3. Preheat oven to 350°.

4. Press dough gently with fingertips. Combine remaining 1 1/2 teaspoons oil, powdered sugar, honey, and egg white; stir with a whisk until smooth. Gently brush dough with half of egg white mixture. Bake at 350° for 20 minutes. Remove pan from oven. Brush top of bread with remaining egg white mixture; sprinkle with almonds. Bake an additional 10 minutes or until golden brown. Remove from pan; cool 10 minutes on a wire rack.

Nutritional Information

Calories:

137

Fat:

7.1g (sat 1g,mono 4.9g,poly 0.9g)

Protein:

2.9g

Carbohydrate:

15.5g

Fiber:

0.8g

Cholesterol:

8mg

Iron:

1mg

Sodium:

119mg

Calcium:

21mg

Gloria Piantek, West Lafayette, Indiana, Cooking Light, DECEMBER 2010

Quinoa and Parsley Salad

Yield: 4 servings (serving size: about 2/3 cup)

Ingredients

• 1  cup  water
• 1/2  cup  uncooked quinoa
• 3/4  cup  fresh parsley leaves
• 1/2  cup  thinly sliced celery
• 1/2  cup  thinly sliced green onions
• 1/2  cup  finely chopped dried apricots
• 3  tablespoons  fresh lemon juice
• 1  tablespoon  olive oil
• 1  tablespoon  honey
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/4  cup  unsalted pumpkinseed kernels, toasted

Preparation

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.

2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

Nutritional Information

Calories:

238

Fat:

8.6g (sat 1.3g,mono 4.3g,poly 2.8g)

Protein:

5.9g

Carbohydrate:

35.1g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

4.6mg

Sodium:

172mg

Calcium:

47mg

Pam Riesenberg, Millburn, New Jersey, Cooking Light, DECEMBER 2010

Romaine Salad with Balsamic Vinaigrette

Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

Total: 11 minutes
Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 3  tablespoons  balsamic vinegar
• 2  tablespoons  olive oil
• 1  tablespoon  minced shallots
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, crushed
• 6  cups  chopped romaine lettuce
• 1/4  cup  dried cherries, chopped
• 2  tablespoons  crumbled feta cheese

Preparation

1. Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce, dried cherries, and cheese; toss gently to coat.

Variations -

Lemony Sugar Snap:
Omit vinegar and garlic; add 3 Tbs lemon juice. Use 6 C. torn butter lettuce. Omit cherries and feta; add 1 C. sliced sugar snap peas and 3 Tbs toasted sliced almonds.

Cilantro-Lime:
Omit vinegar; add 3 Tbs lime juice. Use 1 Tbs cilantro in place of parsley. Omit cherries and feta. Add 1/2 C. diced yellow bell pepper and 1/4 C. sliced green onions.

Honey-Balsamic Arugala:
Decrease vinegar to 2 Tbs. Add 1 tsp honey. Use 6 C. arugula. Omit cherries and feta; add 1/2 C. sliced red onion and 2 Tbs chopped walnuts. 

Rosemary Mashed Sweet Potatoes with Shallots

Total: 39 minutes
Yield: 4 servings (serving size: about 1/2 cup)

Ingredients

• 5 1/2  teaspoons  extra-virgin olive oil, divided
• 1/2  cup  thinly sliced shallots (about 2 medium)
• 1 1/2  teaspoons  brown sugar
• 1 1/3  pounds  sweet potatoes, peeled and diced
• 2  teaspoons  finely chopped fresh rosemary
• 1/4  teaspoon  coarse sea salt
• 1/4  teaspoon  black pepper

Preparation

1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.

Cooking Light.

Garlic Roasted Kale

Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.

Total: 24 minutes
Yield: 4 servings (serving size: about 2/3 cup)

Ingredients

• 3 1/2  teaspoons  extra-virgin olive oil
• 1/4  teaspoon  kosher salt
• 1  garlic clove, thinly sliced
• 10  ounces  kale, stems removed and chopped
• 1  teaspoon  sherry vinegar

Preparation

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.

2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Cooking Light

Citrus Green Beans with Pine Nuts

Total: 22 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  pound  green beans, trimmed
• 2  teaspoons  extra-virgin olive oil
• 3/4  cup  sliced shallots (about 2 large)
• 1  teaspoon  grated orange rind
• 1  tablespoon  fresh orange juice
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  coarse sea salt
• 1  tablespoon  pine nuts, toasted

Preparation

1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; sauté 2 minutes. Spoon onto a platter; sprinkle with nuts.

Orange Buttermilk Dinner Rolls

Yield: 13 rolls (serving size: 1 roll)

Ingredients

• 1 1/4  cups  warm buttermilk (100° to 110°)
• 2  tablespoons  sugar
• 1  tablespoon  honey
• 1  package dry yeast
• 3  tablespoons  butter, melted and divided
• 4  teaspoons  grated orange rind
• 1  teaspoon  kosher salt
• 14  ounces  all-purpose flour (about 3 cups)
• Cooking spray

Preparation

1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 minutes or until bubbly. Stir in 2 tablespoons butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) for 1 hour or until doubled in size.

2. Punch dough down; turn out onto a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 tablespoon butter. Cover; let rise 1 hour or until doubled in size.

3. Preheat oven to 375°.

4. Bake at 375° for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.

Lentil-Barley Soup

Yield: 4 servings (serving size: about 1 1/3 cups)

Ingredients

• 2  teaspoons  canola oil
• 1  cup  sliced leek
• 3  cups  organic vegetable broth
• 1  cup  water
• 3/4  cup  beer
• 1  cup  chopped carrot
• 1  cup  chopped celery
• 1/2  cup  chopped parsnip
• 1/4  cup  chopped celery leaves
• 1/4  cup  chopped fresh dill
• 1/4  cup  uncooked pearl barley
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  dried thyme
• 2  bay leaves
• 1/2  cup  dried lentils
• 1/4  teaspoon  salt

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.

2. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.

Curried Potatoes and Squash

Yield: 4 servings (serving size: 1 3/4 cups)
Cost per Serving: $2.42

Ingredients

• 2  tablespoons  butter
• 1  cup  chopped onion
• 1 1/2  tablespoons  grated peeled fresh ginger
• 4  garlic cloves, minced
• 3  cups  (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
• 3  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground red pepper
• 1  (14.5-ounce) can whole tomatoes, undrained and chopped
• 1  (14-ounce) can fat-free, lower-sodium chicken broth
• 3/4  cup  light coconut milk
• 1  cup  frozen green peas, thawed
• 1/2  cup  thinly diagonally sliced green onions (about 4 medium)

Preparation

1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

Tomatillo Chicken Soup

Prep: 30 minutes
Slow Cook: 6 to 7 hours (low ) or 3 to 3 1/2 hours (high)

Ingredients

6 medium tomatillos, husks removed and rinsed
1-1/2 lb. skinless, boneless chicken breast halves
1 32-oz. box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4-oz. can diced green chiles
2 Tbsp. snipped fresh cilantro
1 fresh jalapeño pepper, seeded and minced*
1 Tbsp. ground cumin
1 Tbsp. lime juice
2 tsp. chili powder
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)

Directions

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper. 
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

Nutritional facts

Calories 247, Total Fat (g) 4, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 101, Sodium (mg) 1708, Carbohydrate (g) 10, Total Sugar (g) 4, Fiber (g) 3, Protein (g) 42, Vitamin C (DV%) 71, Calcium (DV%) 8, Iron (DV%) 12

Butternut Squash Soup with Thai Gremolata

Better Homes & Gardens magazine

2 lb. butternut squash, peeled, seeded, and cut into 1 inch pieces
2 cups vegetable broth
1 14 oz. can unsweetened coconut milk
1/4 cup finely chopped onion
1 Tbsp. packed brown sugar
1 Tbsp. fish sauce (or soy sauce)
1 tsp. Asian chili sauce (Sriracha sauce)(or crushed red pepper)
2 Tbsp. lime juice

1. In a 4 qt. slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.
2. Cover; cook on low for 4 to 5 hours (or on high for 2 to 2 1/2 hours).
3. Use an immersion blender to carefully blend soup until completely smooth. Stir in lime juice. Ladle into bowls and top with Thai Gremolata. Makes 4 to 6 servings.

Thai Gremolata:
In a bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 Tbsp. finely shredded lime peel.

Salted Oatmeal Chocolate Chip Cookies

Prep Time:  Servings: 24
Ingredients  1 Cup (2 sticks) Unsalted Butter, softened   1 Cup Packed light brown sugar   1/2 Cup White sugar 2 large Eggs   2 teaspoons Vanilla extract   1 ¼ Cup All Purpose flour   1/2 teaspoon Baking soda   1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top) Morton® All-Purpose Natural Sea Salt 3 Cups Instant Oats   1 Cup Semi sweet chocolate chips
Directions 1. Preheat oven to 325 degrees F. 2. Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla. 3. In a separate mixing bowl, whisk flour, baking soda and ½ tsp of salt and then add to butter and egg mixture and mix until combined. 4. Fold in oats and chocolate chips into entire mix with a wooden spoon until combined. 5. Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last ½ tsp of salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12 -15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.

Grilled Pork Tenderloin

Prep Time: 23 minutes
Cook Time: 21 minutes
Chill: 8 hours
Yield: Makes 6 servings

Ingredients

• 1  tablespoon  whole cumin seeds
• 1  teaspoon  whole black peppercorns
• 2  (1-pound) pork tenderloins
• 2  tablespoons  chopped fresh mint
• 2  minced garlic cloves
• 1/2  teaspoon  salt
• Green Apple-Cucumber Salsa

Preparation

1. Toast cumin seeds and peppercorns in a small dry skillet over medium heat, shaking skillet often, 3 minutes or until spices are fragrant. Transfer to a plate to cool, and crush spices with a mortar and pestle. (You can also transfer spices to a heavy-duty zip-top plastic bag, seal bag, and crush with a meat mallet or rolling pin.) Set aside 1/2 teaspoon spice mixture for salsa.

2. Sprinkle pork with remaining spice mixture, mint, and garlic, pressing to adhere. Cover and chill up to 8 hours.

3. Sprinkle pork with salt, and grill, covered with grill lid, over medium-high heat (350° to 400°), turning every 5 minutes, 18 to 20 minutes or until thermometer registers 155° and tenderloin is slightly pink in center.

4. Place pork on a cutting board; loosely cover with foil, and let stand 10 minutes. Cut into slices, and serve with Green Apple-Cucumber Salsa.

Jackie Mills, R.D., Coastal Living, NOVEMBER 2010

Emeril's Orange and Cumin Pork Loin

Ingredients

Serves 8

• 3 pounds boneless pork loin, tied at 2-inch intervals
• 2 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• Coarse salt and ground pepper
• 1/2 cup fresh orange juice (from 1 large orange)
• 1/4 cup white-wine vinegar
• 2 tablespoons orange marmalade
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
2. Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.

From Everyday Food, December 2010

Read more at Marthastewart.com: Emeril's Orange and Cumin Pork Loin - Martha Stewart Recipes 

Salmon with Potatoes and Red Onions

Ingredients

Serves 4

• 2 teaspoons extra-virgin olive oil
• 2 small red onions, quartered, leaving root ends intact
• Coarse salt and ground pepper
• 1 pound small potatoes, halved
• 1 1/2 cups low-sodium chicken broth
• 8 sprigs thyme
• 4 skinless salmon fillets (4 to 6 ounces each)

Directions

1. In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth, and 4 sprigs thyme and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 20 minutes.
2. Season each fillet with salt and pepper and top with 1 sprig thyme. Place salmon on top of potatoes. Cover and cook until salmon is opaque throughout, 7 to 9 minutes. Serve salmon with potatoes, onions, and cooking liquid.

From Everyday Food, December 2010

Read more at Marthastewart.com: Salmon with Potatoes and Red Onions - Martha Stewart Recipes 

Bacon Pancakes

Ingredients

Makes 8

• 1 cup all-purpose flour (spooned and leveled)
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 1/4 cups buttermilk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 8 slices bacon
• Pure maple syrup (optional)

Directions

1. Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
2. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
3. Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup if desired.

From Everyday Food, December 2010

Read more at Marthastewart.com: Bacon Pancakes - Martha Stewart Recipes