04-21-10
Falafel with Hummus
Makes 6 Servings
Ingredients:
1 15-ounce can garbanzo beans (chickpeas), drained
1/4 cup chopped onion
3 tablespoons all purpose flour plus more for dredging
2 1/2 teaspoons salt-free garlic pepper spice blend
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (packed) chopped fresh Italian parsley
Vegetable oil (for frying)
Purchased hummus
Directions:
Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour,garlic pepper spice blend, ground cumin,baking powder, and salt in processor untilcoarse puree forms. Add chopped Italianparsley; process just to blend. Generouslysprinkle plate with all purpose flour.Roll level tablespoonfuls garbanzo beanmixture into balls; transfer balls to plate.
Roll falafel in flour to coat generously;flatten balls slightly.
Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heatoil to 375°F. Working in 2 batches, fryfalafel patties until deep brown, turningonce, about 3 minutes. Transfer falafelpatties to paper towels to drain. Servefalafel with hummus.
NUTRITION INFORMATION: Per serving (3 falafels): 220 calories; 13 g fat; 5 g fiber; 15 g carbohydrates
04-21-10
Spice-Rubbed Steak with White Beans and Cherry Tomatoes
Makes 4 Servings
Ingredients:
2 teaspoons chili powder
1 1/2 teaspoons ground cumin, divided
1 teaspoon dried crushed red pepper
1 teaspoon dried oregano
Coarse kosher salt
1 1 1/4-pound top sirloin steak (about 1 inch thick)
2 tablespoons olive oil, divided
1 1-pint container cherry tomatoes
2 garlic cloves, pressed
2 15-ounce cans white beans, drained
Directions:
Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
Slice steak; serve with beans.
NUTRITION INFORMATION: Per serving: 455 calories; 19 g fat; 9 g fiber; 22 g carbohydrates
04-21-10
Chicken Parmesan Burgers
Makes 4 Burgers
Ingredients:
10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
3/4 cup purchased refrigerated marinara sauce
12 ounces ground chicken (white meat)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon grated onion
1/4 teaspoon salt
4 ounces whole-milk mozzarella cheese, thinly sliced
4 large radicchio leaves
Directions:
Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.
Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.
Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.
Assemble burgers with bread, radicchio, basil leaves, and warm marinara.
NUTRITION INFORMATION: Per serving: 554 calories; 28 g fat; 2 g fiber; 36 g carbohydrates
04-21-10
Coconut Creme Brulee
Makes 8 Servings
Ingredients:
1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons sugar
7 large egg yolks
1 3/4 cups heavy whipping cream
1 14-ounce can unsweetened coconut milk
2 tablespoons Malibu rum or other coconut-flavored rum
1/2 teaspoon salt
Directions:
Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
NUTRITION INFORMATION: Per serving: 460 calories; 37 g fat; 1 g fiber; 29 g carbohydrates
04-21-10
Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
Makes 6 Servings
Ingredients:
2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
Coarse kosher salt
Extra-virgin olive oil
1 1-pound bunch Swiss chard, center ribs removed
2 large eggs
1 15-ounce container whole-milk ricotta cheese
1 1/4 cups finely grated Parmesan cheese, divided
2 tablespoons chopped fresh mint
3/4 teaspoon freshly ground black pepper
1 15- to 16-ounce can tomato sauce
1 8-ounce ball fresh water-packed mozzarella, drained, thinly sliced
Directions:
Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.
Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.
Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese. DO AHEAD: Can be made 1 day ahead. Cover with foil and chill.
Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.
NUTRITION INFORMATION: Per serving: 480 calories; 30 g fat; 7.5 g fiber; 7 g carbohydrates
04-21-10
Mrs. O’Callaghan’s Soda Bread
Makes 1 Loaf
Ingredients:
Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
2 teaspoons baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk
Directions:
Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.
NUTRITION INFORMATION: Per serving: 287 calories; 4.5 g fat; 4 g fiber; 50 g carbohydrates
04-06-10
Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint
Makes 20 Dates
Ingredients:
20 Medjool dates
20 whole fresh mint leaves
1 3-ounce piece Manchego cheese, cut into twenty 1 1/2×1/4×1/4-inch strips
4 3-ounce packages thinly sliced pancetta (Italian bacon)
Directions:
Cut small slice off 1 short end of each date and discard. Using tweezers or needlenose pliers, carefully remove pits from dates through small opening; discard pits. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap 3 pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 375°F. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.
NUTRITION INFORMATION: Per date: 88 calories; 1.6 g fat; 1.6 g fiber; 17 g carbohydrates
04-06-10
Tomatillo-Avocado Salsa with Tortilla Chips
Makes 20-24 Servings (~6 cups)
Ingredients:
2 pounds tomatillos, husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips
Directions:
Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD Can be made 2 hours ahead. Cover and refrigerate.
Serve salsa with tortilla chips.
NUTRITION INFORMATION: Per serving: 95 calories; 6 g fat; 2 g fiber; 7 g carbohydrates
04-06-10
Milk Chocolate Soufflés with Nougat Whip
Makes 8 Individual Souffles
Ingredients:
Soufflés
12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/2 cup heavy whipping cream
2 large egg yolks
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar
Nougat Whip
1 large egg white, room temperature
1 1/2 tablespoons honey
1/3 cup chilled heavy whipping cream
1 tablespoon amaretto or other almond liqueur
1/4 cup whole almonds, toasted, chopped
Directions:
Soufflés
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. (For step-by-step photos, see our How to Prepare Chocolate Soufflés Slideshow.) DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
Nougat Whip
Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form. Fold whipped cream mixture and almonds into meringue. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
Serve soufflés immediately, passing nougat whip alongside.
NUTRITION INFORMATION: Per serving: 370 calories; 24 g fat; 2.6 g fiber; 33 g carbohydrates
04-06-10
Mini Sage-and-Fontina Grilled Cheese Sandwiches
Makes 6 Servings
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
5 teaspoons chopped fresh sage plus 32 whole fresh sage leaves
16 5×3x1/2-inch slices country-style bread, crust removed
1 cup (packed) coarsely grated Fontina cheese (about 4 ounces)
1/4 cup (packed) finely grated Parmesan cheese
Directions:
Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
NUTRITION INFORMATION: Per serving: 96 calories; 6 g fat; 1 g fiber; 6.5 g carbohydrates