Almond Chocolate Balls with Fleur de Sel

1 cup almond butter
1/2 cup confectioners' sugar
1 tsp vanilla extract
4 oz dark chocolate, chopped Fleur de sel

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

Chocolate Coffee Cake with Cashew Ganache

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein

Meyer Lemon Souffle

• 1 cup whole milk
• 4 large eggs, separated, plus 2 additional large egg whites
• 1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons cornstarch
• 1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
• 1/3 cup fresh Meyer lemon or other lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar

• SPECIAL EQUIPMENT: 

  a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper

• Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
• Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
• Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
• Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
• Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
• Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé immediately.

COOK'S NOTE: Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered directly with parchment or wax paper.

Bang Bang Shrimp with Napa Cabbage Slaw

Bang Bang Shrimp with Napa Cabbage Slaw

YIELD: SERVES 4

 

TOTAL TIME: 30 MINUTES

ingredients:

5 tablespoons mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha
1 pound raw, peeled and deveined shrimp
2 tablespoons cornstarch
1 tablespoon canola oil
1 head napa cabbage, sliced into shreds
1 cup butter lettuce, sliced into shreds
1/4 head red cabbage, sliced into shreds
1 tablespoon olive oil
1/2 tablespoon golden balsamic vinegar
1 teaspoon honey
1/4 cup fresh cilantro, torn
3 tablespoons snipped fresh chives

In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.

Toss the shrimp with the cornstarch until evenly coated. Heat the canola oil in a large skillet over high heat. Add the shrimp and cook until it just turns pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.

In a separate bowl, add the cabbage and lettuce. Toss with the olive oil, vinegar and honey until well coated. Toss the cilantro in. To serve the shrimp, mix with the slaw and garnish the entire thing with chives. 

Potato casseroles

12 large potatoes or 1 bag (32 ounces) frozen shredded hash browns
2 cans (10 3/4 ounces each) condensed cream of chicken soup
2 cups sour cream
1 cup grated Cheddar cheese
1/2 cup chopped sauteed onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x 13. Heat oven to 350 degrees. Combine soup, sour cream and cheese. Gently blend into the potatoes. Top with sauteed onions. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top. Bake for 30-40 minutes

Makes 12 servings.

* Instead of the cornflake topping, can use fried onions

Sweet Corn and Parmesan Flans

Ingredients

• Cooking spray
• 2 1/2 cups fresh corn kernels (about 5 ears)
• 1 cup 1% low-fat milk
• 1/3 cup grated Parmesan cheese
• 1 teaspoon flour

• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 large eggs
• 18 small tear-drop cherry tomatoes (pear-shaped), halved
• 2 tablespoons thinly sliced basil

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add corn, and cook 5 minutes or until tender, stirring occasionally. Remove from heat. Set aside 1 cup corn kernels.

Place remaining corn in a food processor; pulse 5 times or until coarsely chopped. Add milk and next 5 ingredients (through eggs) to food processor; pulse 4 times or until combined.

Pour about 1/2 cup corn mixture into each of 6 (6-ounce) ramekins coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until the center barely moves when ramekins are touched. Remove ramekins from pan; cool 5 minutes on a wire rack. Invert flans onto each of 6 plates. Garnish each serving with about 2 1/2 tablespoons corn kernels, 6 tomato halves, and 1 teaspoon basil.

Spiced Marinated Tomatoes

Ingredients

• 4 cups halved red, yellow, or orange cherry tomatoes
• 1/3 cup thinly sliced green onions (about 4)
• 4 garlic cloves, minced
• 1 jalapeño pepper, thinly sliced
• 1/3 cup white balsamic vinegar
• 1 tablespoon light brown sugar

• 1 tablespoon extravirgin olive oil
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

The longer they marinate (up to 2 days), the better they are.

Guinness Stout Gingerbread Cake

ngredients

• 11/2 cups unsalted butter (melted and cooled)
• 1 cup stout (Guinness, not extra stout)
• 1 cup dark molasses (not blackstrap)
• 1 tsp baking soda
• 2 tsps ground cinnamon
• 2 tbsps ground ginger
• 1 tsp allspice
• 1/2 tsp salt
• 21/2 cups all-purpose flour
• 11/2 cups crystallized ginger (finely chopped)
• 1 cup brown dark firmli pack sugar
• 2 large eggs (lightly beaten)
• 11/2 tbsps grated lemon zest (from 2 to 3 lemons)
• powdered sugar (for dusting)
• 1 cup heavy whipping cream
• 2 tbsps granulated sugar
• 1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
• 2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.
• 3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.
• 4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.

Peanut Butter Jammies

Ingredients

• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 3/4 cup creamy peanut butter
• 3/4 cup sugar

• 1 egg, lightly beaten
• Cooking spray
• 6 tablespoons strawberry jam

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Place peanut butter, sugar, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Add flour; stir well. Shape dough into 36 (1-inch) balls; place 1-inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, leaving an indentation. Cover and chill 3 hours.

Preheat oven to 375°.

Bake cookies at 375° for 12 minutes or until golden. Remove from pans; cool on wire racks. Spoon 1/2 teaspoon jam into the center of each cookie.

*Tip: use baby spoon for jam

Dough will be oily

Simple Pumpkin Soup

Adapted from Bon Appetit

ingredients

• 2 15-ounce cans pure pumpkin
• 4 cups water
• 1 cup milk (1/2 and 1/2 if desired)
• 3 garlic cloves, pressed
• 1/4 cup pure maple syrup
• 4 tablespoons unsalted butter, divided
• 1/2 teaspoon Chinese five-spice powder
• 1/8 tsp each of cinnamon, allspice and cayenne 

• 4 ounces fresh shiitake mushrooms, stemmed, sliced

preparation

Saute cloves until golden. Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and spices. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.

If need to thicken, make a roux:  2 TBS butter and 2 TBS flour, cooked, then add some hot soup, stir to incorporate, and pour into the bigger soup pot, stirring until thickened. 

Can also sub out 5-spice powder for curry for a different flavor

Barbecue Sauces

Brown Sugar BBQ

* Thick, classic, esp good on chicken
1.5 c no salt-added tomato sauce
2.3 c packed dark brown sugar
3 tbsp cider vinegar
1/5 tbsp molasses
1 tbsp Worcestershire sauce
1 tsp salt
2 tsp dry mustard
2 tsp chili powder
2 tsp paprika
1 tsp onion powder
2 tsp liquid smoke (I omit, blech)
3/4 tsp garlic powder
1/4 tsp celery seeds
1/4 tsp ground cloves
1/4 tsp ground red pepper
1 (6oz) can tomato paste

Combine all ingredients in a sauce pan over med-high heat, simmer for 15 minutes, stirring frequently. 2 c.

Peachy BBQ

1 c veg broth
1 c peach preserves
1/4 chili sauce
3 tbsp finely chopped shallots
1 tbsp minced fresh ginger
2 tbsp cider vinegar
1 tbsp soy sauce
1/4 tsp pepper
2 tsp Dijon
1/8 tsp ground cloves.

Combine ingredients, bring to a boil. Reduce heat and simmer 20 min. Stir occasionally. 1 1/3 c.

Chinese BBQ

1/2 c dry sherry
1/2 c hoisin sauce
2 tbsp minced fresh ginger
1 tbsp honey
2 tbsp rice vinegar
2 tsp Sriracha
1/4 tsp 5-spice powder
1 garlic clove, minced

Combine and bring to a boil, then simmer. Cook 5 min. 1.5 c

Peanut BBQ sauce

2/3 c soy sauce
1/3 c unsalted creamy peanut butter
1/4 c packed light brown sugar
1/4 c honey
2 tsp minced fresh ginger
1 tbsp sesame seeds (toasted)
2.5 tbsp lemon juice
1 tbsp dark sesame oil
1 1/2 tsp pepper
1 tsp onion powder
1 garlic clove, minced.

Combine, stir with a whisk.

Spiced Red Lentil Soup with Crispy Fried Ginger

• FOR THE RED LENTIL SOUP

  • 1 tablespoon olive oil
  • 1 Spanish onion, cut into 1/2-inch dice
  • 4 garlic cloves, minced
  • 3 tablespoons minced fresh ginger (3-inch piece)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 2 plum tomatoes, cut into 1/2-inch dice
  • 2 cups red lentils, picked over and rinsed
  • 4 cups homemade or low-sodium chicken stock
  • 4 cups water
  • 1 dried bay leaf
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1/2 cup low-fat plain yogurt, for serving

• FOR THE CRISPY FRIED GINGER

  • 2 teaspoons canola or peanut oil
  • 1 piece (about 5 inches) fresh ginger, peeled and cut into very thin strips (about 1/8 by 2 inches)

Directions

1. In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
2. Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
3. Meanwhile, make fried ginger: In a medium saute pan, heat oil over medium heat. Add ginger in a single layer; cook, stirring constantly, until strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
4. Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.

From: Martha Stewart

Oven fried okra

Ingredients

• 1 1/2 cups yellow cornmeal
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• Dash of ground red pepper

• 1/2 cup fat-free buttermilk
• 1 large egg, lightly beaten
• 1 pound fresh okra pods, trimmed and cut into 3/4-inch slices (about 3 cups)
• Cooking spray

Preparation

Preheat oven to 450º.

Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish; set aside.

Combine buttermilk and egg in a large bowl, stirring with a whisk. Add okra; toss to coat. Let stand 3 minutes.

Dredge okra in cornmeal mixture. Place okra on a jelly-roll pan coated with cooking spray. Lightly coat okra with cooking spray. Bake at 450º for 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.

Grilled Shrimp Skewers with Summer Fruit Salsa

Ingredients

• Salsa:
• 1/2 cup chopped ripe plum (about 1)
• 1/2 cup diced apricots (about 2)
• 1/2 cup diced nectarine (about 1)
• 2 tablespoons thinly sliced fresh mint
• 2 tablespoons diced red onion
• 1 tablespoon minced seeded serrano chile
• 1 teaspoon grated lime rind
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper

• 12 sweet cherries, pitted and halved
• 1 green onion, finely chopped
• Shrimp:
• 2 tablespoons butter, melted
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 24 jumbo shrimp, peeled and deveined (about 2 pounds)
• Cooking spray
• 6 lime wedges
• Mint sprigs (optional)

Preparation

To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.

Prepare grill.

To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.

Grilled Tandoori Chicken

Ingredients

• 2 teaspoons canola oil
• 4 teaspoons Hungarian sweet paprika
• 2 teaspoons ground cumin, divided
• 2 teaspoons ground coriander, divided
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground red pepper
• 2 cups coarsely chopped onion

• 1/2 cup coarsely chopped peeled fresh ginger
• 2 teaspoons finely chopped seeded serrano chile
• 8 garlic cloves, crushed
• 2 1/2 cups plain low-fat yogurt, divided
• 1/4 cup fresh lemon juice, divided
• 2 teaspoons salt, divided
• 16 skinless, boneless chicken thighs (about 3 pounds)
• Cooking spray

Preparation

1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

2. Place onion and next 3 ingredients in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator 8 hours or overnight, turning occasionally.

3. Preheat grill to medium-high heat.

4. Combine remaining 2 cups yogurt, remaining 2 tablespoons juice, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon coriander, and remaining 1/4 teaspoon salt in a bowl, stirring well. Cover and chill.

5. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Sweet and Sour Shrimp (not fried)

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 8 ounces firm light tofu
• 2 tablespoons cornstarch, divided
• 8 ounces peeled large shrimp
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 3 tablespoons rice vinegar

• 1 tablespoon chile paste with garlic
• 2 teaspoons dark sesame oil
• 2 teaspoons canola oil
• 1 cup prechopped onion
• 1/2 cup prechopped green bell pepper
• 1 tablespoon ground fresh ginger
• 1 (8-ounce) can pineapple chunks in juice, drained

Preparation

1. Cook rice according to package directions, omitting salt and fat; set aside.

2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.

3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

Rice and Lentils

Ingredients

• 1/4 teaspoon canola oil
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 1/2 cup dried small red lentils
• 4 cups water
• 1 cup long-grain rice

• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons (1-inch) julienne-sliced peeled fresh ginger
• 1 tablespoon clarified butter
• 12 medium-sized fresh curry leaves

Preparation

1. Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.

2. Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.

Blueberry coffee cake

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

• 1 large egg
• 1 large egg white
• 1 1/3 cups low-fat buttermilk
• Cooking spray
• 2 cups fresh blueberries
• 1 tablespoon turbinado sugar

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

ingredients

• 2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
• 3/4 cup olive oil, divided, plus 2 tablespoons
• 1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
• 1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
• 2 teaspoons fresh thyme leaves
• 1/2 cup finely grated Parmesan cheese

preparation

Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.

Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.

Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

Marinated London Broil

Ingredients

• 1/2 cup chopped shallots
• 1/4 cup low-sodium soy sauce
• 3 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme

• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• 1 (2-pound) boneless top round steak, trimmed
• Cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Ingredients

• 1 tablespoon canola oil
• 1/2 cup finely chopped shallots
• 8 large fresh curry leaves
• 2 serrano chiles, stems removed and cut in half lengthwise
• 1 1/2 cups finely chopped tomato (about 1 large)
• 1/2 cup light coconut milk
• 2 tablespoons white vinegar

• 1 teaspoon kosher salt
• 3/4 teaspoon sweet paprika
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 ounce (2-inch) julienne-cut fresh peeled ginger
• 2 cups hot cooked rice

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, and cook for 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon. Increase heat to medium-high, and cook 2 minutes or until thickened, stirring occasionally. Spoon sauce over shrimp; sprinkle with ginger. Serve with rice.

Indian-Spiced Roasted Nuts

Ingredients

• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons honey
• 1 teaspoon canola oil
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground cardamom

• 1/8 teaspoon ground cloves
• Dash of freshly ground black pepper
• 1/4 cup blanched almonds
• 1/4 cup cashews
• 1/4 cup hazelnuts

Preparation

1. Preheat oven to 350°.

2. Combine the first 8 ingredients in a microwave-safe bowl. Microwave at HIGH for 30 seconds; stir until blended. Add nuts to sugar mixture; toss to coat.

3. Spread nuts evenly on a baking sheet lined with parchment paper. Bake at 350° for 15 minutes or until golden brown. Cool.

Lemon-Cornmeal Cookies

Oatmeal-Almond Lace Cookies

Ingredients

• 1 cup regular oats, toasted
• 1/3 cup light-colored corn syrup
• 1 tablespoon canola oil
• 2 tablespoons butter
• 1/3 cup sugar
• 1 large egg

• 1/4 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped blanched almonds, toasted

Preparation

1. Preheat oven to 400°.

2. Combine the first 3 ingredients in a medium bowl. Melt butter in a small saucepan over low heat. Cook 2 minutes or until butter begins to brown (do not burn). Pour into oat mixture; stir well.

3. Place sugar and egg in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla.

4. Combine flour, baking powder, and salt, stirring with a whisk. Stir flour mixture into egg mixture. Stir egg mixture into oat mixture. Add almonds; stir well to combine.

5. Drop dough by heaping teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 400° for 4 minutes or until golden. Cool on pans 2 minutes. Transfer parchment to cooling rack; cool completely.

Chai shortbread

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/8 teaspoon salt
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• Dash of ground cloves

• Dash of freshly ground black pepper
• 3/4 cup powdered sugar
• 10 tablespoon butter, softened
• 1 tablespoon ice water

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Chicken Stew and Moroccan Chicken Stew

Moroccan chicken stew
ingredients

• 1 tablespoon olive oil
• 12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces

• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 cinnamon stick
• 2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
• 2 cups 1/2-inch pieces peeled parsnips
• 2 cups 1/2-inch pieces peeled turnips
• 1 cup 1/2-inch pieces peeled rutabaga
• 2 cups canned low-salt chicken broth
• 1/4 cup dried currants or raisins
• 1 cup drained canned diced tomatoes
• Chopped fresh cilantro

preparation

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Per serving: calories, 271; total fat, 5 g; saturated fat, 1 g; cholesterol, 40 mg.

Chicken and root vegetable stew 

ingredients

• 2 tablespoons olive oil
• 12 chicken thighs, well trimmed
• 2 cups chopped onions
• 6 garlic cloves, chopped
• 1 cup dry white wine
• 1/4 cup plus 2 tablespoons chopped fresh marjoram
• 2 large boiling potatoes, peeled, each cut into 12 pieces
• 3 large carrots, peeled, cut into 1/2-inch-thick rounds
• 2 large parsnips, peeled, cut into 1/2-inch-thick rounds
• 2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
• 2 medium turnips, peeled, cut into 1 1/2-inch pieces
• 5 cups canned low-salt chicken broth

• 3/4 cup whipping cream
• 2 tablespoons cornstarch

preparation

Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.

Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.

Pumpkin-Apple Streusel Cake

ingredients

Apples

• 3 tablespoons unsalted butter
• 4 cups diced peeled cored Granny Smith apples (about 4 large)
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon

Cake

• 11/2 cups all purpose flour
• 1 cup (firmly packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
• 1/2 teaspoon salt
• 3/4 cup canned pure pumpkin
• 1/3 cup sour cream
• 2 tablespoons sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 2 large eggs

• Vanilla ice cream

preparation

For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.

For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.

Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.