Sunday, September 25, 2016
Recipe for Chocolate Chunk Cookies. These classic cookies are a favorite at Boston's Flour Bakery and Cafe. They have a have a tender, chewy center and crisp edges.
1 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (8 ounces) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
9 ounces 70% bittersweet chocolate, chopped into chip sized chunks
2 1/2 ounces 42% milk chocolate, chopped into chip sized chunks
1. Position the racks in the lower and upper thirds of the oven, and preheat the oven to 350F. Line two baking sheets with Silpats or parchment paper.
2. Sift together both flours, baking soda, and salt into a medium bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 5 minutes, or until pale, light, and fluffy. Scrape down the sides and bottom of the bowl as necessary. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl. Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.
4. Remove the bowl from the mixer and fold in the chocolate chunks until evenly distributed. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 1 month).
5. Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared pans. Flatten each cookie slightly. Bake for 15 minutes, or until golden, rotating the pans halfway through baking. Transfer the cookie with a spatula to a cooling rack to cool completely.
6. The cookies can be stored in an airtight container for up to 3 days.
Prep Time: 15 mins
1 cup (250 mL) pulled cooked turkey breast or thigh, skin and bones removed
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
½ cup (125 mL) dried cranberries
3 cups (750 mL) baby spinach, sliced
1 cup (250 mL) endives, sliced
¼ cup (60 mL) slivered almonds, toasted
1/3 cup (80 mL) cranberries, fresh or frozen
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) honey
1 tsp (5 mL) thyme, chopped
salt and ground black pepper, to taste
3 Tbsp (45 mL) canola oil
1. For the vinaigrette: place all of the ingredients in a blender and puree until smooth.
2. Toss the salad ingredients together with the prepared dressing and season to taste with salt and ground black pepper.
3. Garnish with toasted almonds.
Protein: 22 g
Fat: 18 g
Carbohydrates: 31 g
Recipe courtesy of Canadian Lentils (www.lentils.ca).
Time 1 hour 15 minutes
Yield 1 (8-inch) trifle or 6 to 8 mini-trifles
Featured in: Hearty Holiday Main Courses For Vegans.
For the Pumpkin Crème
1/3 cup cornstarch or arrowroot
¼ cup water
¾ cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
¾ cup maple syrup
2 teaspoons pumpkin pie spice
½ teaspoon salt
For the Vanilla Cake
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups soy, almond or rice milk
1 cup canola oil
¼ cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract
For the espresso soak
½ cup amaretto
¼ cup water
3 tablespoons instant espresso
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
1. To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
From "Chloe's Kitchen"
Nutritional analysis per serving (1 serving)
8459 calories; 364 grams fat; 110 grams saturated fat; 0 grams trans fat; 174 grams monounsaturated fat; 68 grams polyunsaturated fat; 1212 grams carbohydrates; 46 grams dietary fiber; 791 grams sugars; 98 grams protein; 30670 milligrams sodium
Martha Rose Shulman
Time About 20 minutes
Yield About 1 1/3 cups
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Featured in: Summer Vegetable Sauces.
1 ounce Italian or French bread, crusts removed
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
¾ cup extra virgin olive oil
freshly ground pepper
1. Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
2. Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the
bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.
Advance preparation: The sauce will keep in the refrigerator for about four days. Surprisingly, its green color remains vibrant, as do the flavors.
Nutritional information per 2 tablespoons
145 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 17 milligrams cholesterol; 2 grams carbohydrates; 66 milligrams sodium (does not include salt to taste); 1 gram protein
Martha Rose Shulman
Time About 30 minutes
Yield About 1 1/4 cups, serving four to six
There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
Featured in: Summer Vegetable Sauces
For the pungent tomato sauce with capers and vinegar
2 tablespoons extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
1 basil sprig
1 tablespoon capers, rinsed and finely chopped
freshly ground pepper to taste
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)
For the pungent tomato sauce with capers and vinegar
1. Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and
very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.
Advance preparation: You can keep this sauce for about a week in the refrigerator. It freezes well.
Nutritional information per serving (four servings)
87 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 70 milligrams sodium (does not include salt to taste); 1 gram protein
Nutritional information per serving (six servings)
58 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 47 milligrams sodium (does not include salt to taste); 1 gram protein
October 20, 2011
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto or pistou
1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
Yield: Serves 6
Advance preparation: The vegetables can hold for a few hours once roasted, but don’t toss with the pesto until you reheat them in a medium oven. The quinoa will keep for three or four days in the refrigerator and can be reheated in the oven, on top of the stove, or in the microwave.
Nutritional information per serving: 261 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 2 milligrams cholesterol; 32 grams carbohydrates; 6 grams dietary fiber; 88 milligrams sodium (does not include salt to taste); 8 grams protein
Saturday, September 24, 2016
Time 15 minutes
Yield 10 to 12 servings
Featured in: For Better Stuffing And Pie, Get Cracking.
2 cups walnuts
2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
1/3 cup packed light brown sugar
¼ teaspoon pepper
2 cups pomegranate seeds
¼ cup chopped mint leaves
1. Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
2. In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.
Nutritional analysis per serving (10 servings)
334 calories; 26 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 15 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 10 grams protein; 177 milligrams sodium