30 August 2015

Mark Bittman's saffron olive oil cookies

from How to Cook Everything Vegetarian

Makes about 3 dozen

small pinch (about 1/8 t) crumbled saffron threads
2 c all-purpose flour
1/4 t baking powder
pinch salt
3/4 c sugar
1/2 c extra-virgin olive oil
2 eggs
2 t grated or finely minced orange zest
2 T Grand Marnier, other orange liquer, or orange juice

Preheat oven to 350. Combine 1 T boiling water with saffron threads in a medium bowl, stir, and steep for a few minutes. Combine the flour, baking powder, and salt in a large bowl.

Add the sugar and olive oil to the saffron mixture and beat until light, a minute or two. Add the eggs and continue beating until creamy and fluffy, another couple of minutes. Beat in the orange zest and liqueur. Gently stir the liquid mixture into the dry one, just until well combined.

Use 2 teaspoons to drop mounds of dough about 3 inches apart on ungreased baking sheets. Bake until lightly browned on the bottom, 12 to 15 minutes. Immediately transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.

Kris's cream cheese cupcakes

From the Penzey's catalog

Makes 2 dozen

8 oz cream cheese
1 egg
1/3 c sugar
1 t baking soda
1/8 t kosher salt
6 oz chocolate chips

1 1/2 c flour
1 c sugar
1/4 c cocoa powder
1/2 t kosher salt
1 c water
1/3 c canola oil
1 1/2 t apple cider vinegar
1 t vanilla

Preheat oven to 350. In a medium bowl, beat together the cream cheese, egg, sugar, and salt. Fold in the chocolate chips and set aside. In another bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well-blended. Fill muffin cups lined with cupcake papers 1/3 full with chocolate batter. Top each one with 1 t of the cream cheese mixture. Bake at 350 for 30-35 minutes.

Per cupcake: 150 calories, 2g protein, 20g carbs, 7g fat

Einstein's spinach quinoa risotto

printed in the AJC "From the kitchen of..."

2 T unsalted butter
1 shallot, minced
1 c golden quinoa
2 c vegetable or chicken stock
1/2 c heavy cream
1/2 c shredded parmesan
2 c baby spinach leaves
salt and pepper

In a medium saucepan, melt butter over medium heat. Add shallot and cook until translucent, about 3 minutes. Stir in stock and quinoa; bring mixture to a simmer and cover. Allow to cook, stirring occasionally, for 10 minutes or until liquid is absorbed.

Stir in cream and parmesan and then add spinach. Continue cooking over low heat until spinach is wilted, about 1 minute. Season to taste and serve hot or warm.

Per serving: 374 calories, 16 g protein, 32 g carbs, 3 g fiber, 23 g fat

Leon's Full Service brussels sprouts hash

printed in the AJC "From the menu of..."

1 pound Brussels sprouts, rinsed, dried, ends removed
1/4 pound bacon, diced
2 T unsalted butter
1 sweet onion, thinly sliced
1 Fuji apple, peeled and diced
2 T apple cider vinegar
1 c low-sodium vegetable stock
salt and pepper

Cut sprouts in half and thinly slice. Set aside. In a large skillet cook bacon over medium heat until just crisp, about 10 minutes. Set cooked bacon aside.

Drain fat from skillet and reserve for another use. Turn heat to medium-high and add butter. When butter stops foaming, add onions and cook until they begin to brown, about 7 minutes. Add sliced sprouts and toss. Continue cooking until sprouts begin to brown, then add apple. Stir in vinegar and scrape up browned bits fromteh bottom of the skillet. Add stock and cook until liquid is almost completely reduced, about 5 minutes. Add reserved bacon. Taste for seasoning and serve hot.

Per serving: 341 calories, 18 g protein, 28 g carbs, 8 g fiber, 20 g fat

pecan pie muffins

recipe from Mom's friend Esther ????

1 c packed light brown sugar
1/2 c all purpose flour
1 c chopped pecans
2/3 c butter, melted
2 eggs, beaten

mix brown sugar, flour, and pecans. in separate bowl, beat butter and eggs together until smooth. add to dry ingredients and stir just until combined. spray muffin pans with baking spray that includes flour. spoon into muffin cups. bake at 350 for 30-35 mins if using regular muffin pans, 20 minutes if using mini muffin pans.

coconut-almond macaroons with maple sugar


makes 24 macaroons

4 egg whites
pinch of sea salt
1 t vanilla extract
1/2 t almond extract (optional)
1/3 c maple sugar
1 c almond flour
1 1/2 c unsweetened shredded coconut

beat egg whites with sea salt until they form stiff peaks. fold in the vanilla and almond extract, maple sugar, almond flour, and shredded coconut. spoon tablespoon-size mounds of batter onto a parchment-lined baking sheet. bake at 350 degrees F for 10-12 minutes. allow to cool for five minutes on the baking sheet, then transfer to a cooling rack. store in an airtight container.

torn from a magazine (no idea which one) some time between 2010 and 2014.

beef and turkey sausage chili



2 medium onions, chopped
cumin
chili powder
salt
2 lb lean grassfed beef
3-4 links hot italian turkey sausage, casings removed and broken up
2 cans reduced sodium kidney beans
1 large can crushed tomatoes
1.5 T beef better than bouillon mixed with 8-12 oz water
mexican oregano
smoked paprika
medium hot chile powder
cayenne
garlic powder

saute onions, add cumin, chili powder, salt, ground beef and sausages. cook over medium heat until cooked through. add beans, tomatoes, bouillon and simmer for 10 minutes. add additional spices and simmer for at least 30 minutes. taste and adjust seasoning as needed.