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Apple-Cranberry Crisp with Oatmeal Topping
Publication date: 12/10/2008
Yield: Serves 6 to 8
Ingredients:
TOPPING:
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/2 cup (1 1/2 ounces) old-fashioned oats (do not use instant)
1/2 cup (4 ounces) firmly packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup (2 ounces) pecans, toasted and chopped (optional)
FILLING:
1 1/2 pounds firm, tart baking apples (such as Granny Smith), peeled, cored and cut into 1/4-inch-thick slices
1 bag (12 ounces) cranberries, picked through, rinsed and patted dry
3/4 cup (6 ounces) firmly packed light-brown sugar
1 tablespoon cornstarch or tapioca flour, or 2 tablespoons unbleached all-purpose flour
2 teaspoons freshly squeezed lemon juice
3/4 teaspoon ground cinnamon
Preheat the oven to 350 degrees and position an oven rack in the center.
For the topping: Place the flour, oats, brown sugar, cinnamon and salt in the bowl of a stand mixer and mix on low speed until blended evenly, about 10 seconds.
Add the cold butter pieces and mix on low for 3 to 4 minutes. At first, the mixture will look dry but, eventually, it will begin to look like wet sand and, finally, it will form small clumps about the size of peas. Add the nuts, if using, and mix for a few more seconds to evenly disperse them.
For the filling: In the large bowl, use a spatula to toss together the apple slices, cranberries, brown sugar, cornstarch, lemon juice and cinnamon until all the fruit is coated evenly.
Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit (do not press down).
Bake for 45 to 55 minutes, until topping is nicely browned and fruit is bubbling and soft. (You may want to put a baking sheet or piece of foil under the baking dish to catch any juices that bubble over.)
Per serving (based on 8 servings, without optional pecans): 338 calories, 2 grams protein, 12 grams fat, 7 grams saturated fat, 59 grams carbohydrate, 4 grams fiber, 30 milligrams cholesterol, 85 milligrams sodium
-- From "The Art & Soul of Baking"
Basic Popovers (gluten-free)
Publication date: 12/10/2008
Yield: Makes 6 popovers
Ingredients:
shortening, for greasing the pan
3 large eggs, at room temperature
1 cup 1 percent milk, at room temperature
1/3 cup potato starch
1/2 cup plus 1 tablespoon Carol's Sorghum Blend (see recipe)
1 tablespoon unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon xanthan gum
Place a rack in the lower-middle position of the oven. Preheat the oven to 450 degrees. Lightly oil each cup of a standard 6-cup popover pan with shortening.
In a blender, thoroughly blend all the other ingredients. The batter will be almost as thin as crepe batter, but not as thick as pancake batter. Place the pan in the hot oven 5 minutes to heat it. Wearing oven mitts, carefully remove the hot pan from the oven, divide the batter among the cups, and return the pan to the oven.
Bake 20 minutes, then reduce the heat to 350 degrees. Continue baking another 10 to 15 minutes, or until the sides of the popovers become rigid. (Do not open the oven door during this time.)
Quickly and carefully remove the pan from the oven. Pierce each popover along the rigid side with a toothpick to release the steam; return the pan to the oven to bake another 5 minutes. Remove from the oven and cool the pan on a wire rack 5 minutes. Remove the popovers from the pan and serve immediately.
Per popover: 139 calories, 5 grams protein, 5 grams fat, 2 grams saturated fat, 20 grams carbohydrate, 1 gram fiber, 113 milligrams cholesterol, 247 milligrams sodium
-- Adapted from "1,000 Gluten-Free Recipes"
Carol's Sorghum Blend
Publication date: 12/10/2008
Yield: Makes 4 cups
Ingredients:
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. You may double or triple the recipe.
Per cup: 460 calories, 6 grams protein, 2 grams fat, 0 grams saturated fat, 112 grams carbohydrate, 5 grams fiber, 0 milligrams cholesterol, 0 milligrams sodium
Chocolate Velvet Poundcake
Publication date: 12/10/2008
Yield: Makes 1 loaf or 18 mini cakes
Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, softened (65 to 68 degrees)
1 1/4 cups (8 3/4 ounces) sugar
1 teaspoon water, at room temperature
2 teaspoons instant espresso powder, such as Medaglia d'Oro
3 large eggs, at room temperature
1 cup (5 ounces) unbleached all-purpose flour
1/2 cup (2 ounces) unsifted unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
pinch of salt
1/2 cup (4 ounces) buttermilk, at room temperature
Preheat the oven to 350 degrees and position an oven rack in the center. Lightly coat an 8 1/2-by-4 1/2-inch loaf pan with melted butter, oil or high-heat canola-oil spray, and fit with parchment paper to extend up both long sides to the top of the pan.
Place the butter and sugar in the bowl of a mixer and beat on medium-high speed until light, almost white, in color, 4 to 5 minutes. Scrape down the bowl with a spatula.
In a small bowl, stir together the water and espresso powder until smooth. Crack the eggs into the bowl and beat to blend. With the mixer running on medium, add the eggs egg mixture to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrape down the bowl, then continue adding the eggs egg mixture. Scrape down the bowl again.
With a fine-mesh strainer, sift the flour, cocoa powder, baking powder and salt into a separate bowl and whisk to blend. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately to the egg-butter mixture, beginning with 1/3 of the flour mixture and 1/2 of the buttermilk. Repeat, then finish with flour mixture. Scrape down the bowl and finish blending the batter by hand, if necessary.
Scrape the batter into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off parchment paper, and serve.
To make mini cakes: Butter or spray with cooking spray each mold of a mini bundt pan (with twelve 1/4-cup molds) and dust with flour, tapping out excess. Spoon 3 tablespoons batter in each mold. Bake for 13 to 15 minutes. Transfer to a rack and cool for 10 minutes, then turn out cakes while they are still warm. Rinse baking pan under cold water until cook cool, dry and bake remaining batter. Fill unused molds halfway with water so cakes bake evenly.
Per serving (based on 18 servings): 167 calories, 3 grams protein, 11 grams fat, 5 grams saturated fat, 20 grams carbohydrate, 1 gram fiber, 56 milligrams cholesterol, 33 milligrams sodium
-- From "The Art & Soul of Baking"
Lemon-Oregano Roast Chicken and Potatoes
Publication date: 12/10/2008
Yield: Serves 4
Ingredients:
6 tablespoons olive oil (divided use)
3 large garlic cloves, minced
3 teaspoons dried oregano (divided use)
2 1/4 pounds red-skinned potatoes, each cut lengthwise into 6 wedges
salt and pepper to taste
one 4-pound chicken, cut into 8 pieces
3 tablespoons fresh lemon juice
Preheat the oven to 400 degrees. Brush large rimmed baking sheet with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic and 1 1/2 teaspoons oregano in a bowl.
Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining oregano, then salt and pepper. Arrange chicken, skin side up, in single layer in center of prepared baking sheet. Arrange potatoes around chicken.
Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour and 10 minutes.
Per serving (with skin): 923 calories, 63 grams protein, 52 grams fat, 12 grams saturated fat, 48 grams carbohydrate, 4 grams fiber, 179 milligrams cholesterol, 188 milligrams sodium
-- From "The Bon Appetit Fast Easy Fresh Cookbook," by Barbara Fairchild
Ribbon Cookies
Publication date: 12/10/2008
Yield: Makes about 5 1/2 dozen to 8 dozen
Ingredients:
3/4 cup butter or margarine, at room temperature
1 cup sugar
1 egg
2 teaspoons vanilla
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
food coloring for tinting dough
Cream together butter and sugar. Add egg, then vanilla. Add flour, baking powder, salt and oats. Mix to combine. Divide dough into thirds.
Tint 1/3 of the dough red, 1/3 green and leave 1/3 untinted. Roll each piece into an 8-by-3-by-1/2-inch layer, then stack the 3 layers together with the plain layer in the center. Wrap and chill dough for 2 to 3 hours. Slice dough into 1/4-inch slices then cut each slice in 1/2 or in thirds depending on what size cookie you prefer.
Bake at 375 degrees on ungreased cookie sheet for 8 to 10 minutes, until lightly browned.
Per cookie (based on 5 1/2 dozen): 50 calories, 1 gram protein, 2 grams fat, 1 gram saturated fat, 7 grams carbohydrate, trace fiber, 9 milligrams cholesterol, 22 milligrams sodium
Skillet Tuna Noodle Casserole
Publication date: 12/10/2008
Yield: Makes 6 servings
Ingredients:
8 ounces whole-wheat egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk
1/2 teaspoon freshly ground pepper
12 ounces canned chunk light tuna, drained
1 cup frozen peas, thawed
1 cup finely grated parmesan cheese (divided use)
1/2 cup coarse, dry whole-wheat bread crumbs (see note)
Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse. Position rack in upper third of the oven and preheat broiler.
Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes.
Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly.
Stir in tuna, peas and 1/2 cup parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat. Sprinkle the casserole with bread crumbs and the remaining 1/2 cup parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
NOTE: To make your own whole-wheat bread crumbs, cut crusts off 1 1/2 slices of whole-wheat bread and pulse in a food processor until coarse crumbs form. Spread crumbs on a baking sheet and bake at 250 degrees until crispy, about 15 minutes.
Per serving: 406 calories, 8 grams fat, 3 grams saturated fat, 53 milligrams cholesterol, 47 grams carbohydrate, 32 grams protein, 5 grams fiber, 684 milligrams sodium
-- Recipe and analysis from "EatingWell Comfort Foods Made Healthy," by Jessie Price and the editors of "EatingWell"
Stir-Fried Beef with Snow Peas
Publication date: 12/10/2008
Yield: Serves 4 to 6 as an entree
Ingredients:
1 pound flank steak
3 1/2 tablespoons peanut oil (divided use)
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon freshly ground white pepper
pinch of kosher salt
1 tablespoon oyster sauce
3/4 pound (about 4 cups) fresh snow peas, ends snapped and strings removed
freshly ground black pepper, for finishing
To make the flank steak easier to slice, freeze it for 30 minutes or so to firm it up. Halve the frozen beef lengthwise then, with your knife almost parallel to the cutting surface, slice it diagonally against the grain into thin slices, about 1/8 inch thick.
Toss the slices with 1 1/2 tablespoons of the peanut oil, baking soda, cornstarch and white pepper in a medium bowl. Cover the bowl and let the beef marinate in the refrigerator for 1 hour.
Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the remaining 2 tablespoons of oil with a pinch of salt and swirl to coat the pan. Toss in the beef and cook, stirring constantly, 2 to 3 minutes, or until the beef has started to brown. Add the oyster sauce and stir to combine well. Continue to cook 30 seconds more, or until the pieces are still a bit pink. Transfer beef to a bowl; set aside.
Return the pan to high heat, add the snow peas, and cook 30 seconds, tossing constantly. Stir in the reserved beef and continue to cook 30 seconds more. Transfer the beef and snow peas to a serving platter and sprinkle with freshly ground pepper. Serve over rice, if desired.
Note: This recipe was originally published in "The Seventh Daughter: My Culinary Journey From Beijing to San Francisco," by Cecilia Chiang with Lisa Weiss, Ten Speed Press
Per serving (based on 6 servings): 210 calories, 17 grams protein, 13 grams fat, 4 grams saturated fat, 5 grams carbohydrate, 1 gram fiber, 29 milligrams cholesterol, 280 milligrams sodium
-- From "Best of the Best," Vol. 11
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