Sweet Gratitude: The Perfect Gift

Posted on December 6, 2009

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Looking for a holiday gift for a teacher, co-worker, boss, aunt, or friend that says Happy Holidays and Thank You at the same time? Judith Sutton, author of Sweet Gratitude: How to Bake a Thank You, has created the perfect solution. I buy her book by the dozen (no kidding) and give them to teachers, doctors, co-workers, and as hostess presents ($15.95 for a hard-cover cookbook with whimsical watercolor illustrations is a lot cheaper than a bouquet of flowers, and it lasts longer too! http://www.amazon.com/Sweet-Gratitude-Thank-You-Really-Important/dp/1579652611). When it comes to super-size thank yous…for the friend who took care of my spunky blonde labradoodle for a week…I give the book along with a delectable confection I baked from it.

Honestly, I’d be hard pressed to choose a favorite recipe. Those I return to repeatedly include the Little Lemon Loaves, Devil’s Food Cupcakes, Very Special Fudgy Brownies, Melt-In-Your-Mouth Coconut Macaroons, and the Chunky Chocolate Chip Cookies. With Judith’s permission, below is a deliciously crisp gingersnap to indulge yourself and others. To quote from her recipe notes: “…A friend who never bakes asked for the recipe as soon as he tasted them and then made them at Christmas. They keep and ship well—slip them into your holiday gift boxes or other care packages, or into the kids’ lunch boxes.” http://www.sweetgratitude.com

Judith Sutton’s Spicy English Gingersnap

Makes about 96 cookies
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
½ teaspoon ground cinnamon
Pinch of ground allspice (optional)
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
½ cup granulated sugar, plus about 1 cup for rolling
½ cup packed light brown sugar
1 large egg
¼ cup dark molasses

  1. Whisk together the flour, baking soda, ginger, cinnamon, allspice, if using, salt, and pepper in a medium bowl.
  2. In a large bowl, bear the butter and both sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the egg, blending well, then beat in the molasses. On low speed, beat in the flour mixture in two additions. Cover and refrigerate until the dough is firm enough to shape, about 2 hours. (The dough can be refrigerated for up to 1 day; it can also be frozen, well wrapped, for up to 2 weeks. Thaw in the refrigerator before using.)
  3. Put the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Grease two heavy baking sheets (if you don’t have heavy baking sheets, reduce the baking time by a minute or two).
  4. Put the sugar for rolling in a small shallow bowl. Using about 1 level teaspoon of dough per cookie, roll the dough into scant 1-inch balls, then roll the balls in the sugar, coating well, and place 2 inches apart on the prepared baking sheets.
  5. Bake for 9 to 11 minutes, switching the position of the baking sheets halfway through baking, until the cookies are flat and crinkled and the edges are very slightly browned. Let cool on the baking sheets for 1 to 2 minutes, then transfer the cookies to racks to cool completely. (The cookies can be stored in an airtight container for up to 5 days.)

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Perfect Chocolate Sauce

Posted on December 3, 2009

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The other day my sister-in-law, Martha Grove, made a velvety smooth, decadently rich chocolate sauce to pour over vanilla ice cream. “How did you make this?” I asked, licking every morsel off my spoon. “It’s so easy,” she said. Here’s her recipe. I’ll skip the nutritional information. Moderation and self-control are key!

Martha Grove’s Perfect Chocolate Sauce

Makes about 1-1/2 cups
1-1/2 cups (8 ounces) semi-sweet chocolate chips (I used Hershey’s)
6 tablespoons milk (any kind), to desired consistency
1 tablespoon unsalted butter

Combine all of the ingredients in a heavy-based saucepan and cook over low heat, stirring constantly, until melted and smooth. Thin with more milk, one teaspoon at a time, if desired. Serve warm. Cover and store at room temperature for up to 3 days.

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The Art of Eating Artichokes

Posted on November 19, 2009

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My favorite way to serve large globe artichokes is steamed or boiled, cooled to room temperature, gently pried open to look like a blooming lotus flower, then drizzled with homemade vinaigrette that reaches right down to the heart. Or, I sometimes put the vinaigrette in a tiny dish and I dip the wider base of the leaves, one by one, into the sauce before scraping the nub of pulp with my teeth.

Watching others eat artichokes is almost as fun as eating them myself. I can tell the control freaks by how they neurotically stack their leaves in neat piles, all the same height, concentrically around the edges of their plate (I’m guilty, I admit). And then there are the slobs, whose leaves get scattered about like debris after a storm.

I always remind my children that reaching the inner sanctum of the artichoke is the fun part. We take time to marvel over nature’s amazing security system: endless overlapping layers of needle-tipped leaves protecting a soft, delicate heart. As one of my children aptly noted, “No animal could ever reach this part.” I walk them through the gentle process of pulling off the tender, light green, smaller leaves concealing the spiky choke. We cut the cone-shaped heart in half, then using our fingers, carefully pull off the hairs to expose the “bumpy part” of the heart, as they call it. We slice this, and dip it in the vinaigrette too.

Apart from being loads of fun to eat, artichokes are a powerhouse of antioxidants, vitamin C, magnesium, potassium and fiber. For more information visit http://www.oceanmist.com/health/vitamin.aspx

Vinaigrette for Artichokes
Makes about ½ cup (enough for 4 artichokes)
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar (or your favorite)
Salt and freshly ground pepper
Tiny pinch of sugar
1 tablespoon full-bodied olive oil
5 tablespoons canola oil

Mix the mustard, vinegar, salt, pepper, and sugar in a small bowl, then whisk in the olive oil and canola oil. Adjust the seasoning. Whisk again before serving.

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Broiled Swordfish with Artichoke Heart-Green Olive Tapenade

Posted on November 1, 2009

Broiled Swordfish with Artichoke Heart-Green Olive Tapenade

This tapenade (a fancy name for a spread) doubles as a delicious dip with crackers. Use it and the Lemon-Oregano Marinade on any type of grilled fish, shellfish, or chicken.

Serves 4

Lemon-Oregano Marinade
1/3 cup freshly squeezed lemon juice
1 tablespoon dried oregano
2 tablespoons minced shallots or 2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 tablespoon Dijon mustard

1-1/4 pounds swordfish steaks (about 1-1/4-inch thick)

Artichoke Heart-Green Olive Tapenade (makes about ¾ cup)
¾ cup canned artichoke hearts in brine (about 4 hearts) drained
10 pitted green olives (not with pimentos)
2 tablespoons freshly squeezed lemon juice, or to taste
2 tablespoons olive oil or canola oil
1 garlic clove
1 teaspoon ground coriander
Salt and freshly ground pepper, to taste
¼ cup lightly packed fresh cilantro leaves
Canola oil cooking spray or canola oil, for greasing the baking sheet
Salt and freshly ground pepper, to taste

1. Combine all of the marinade ingredients in a bowl, mix, then pour the marinade in to a shallow dish. Add the swordfish and marinate, refrigerated, for at least 30 minutes, or up to 24 hours.
2. For the tapenade, combine all of the ingredients except the cilantro leaves in the bowl of a food processor and process until almost smooth. Add the cilantro and pulse a few times, until the cilantro leaves are chopped but not pureed. If the tapenade is too thick, add 1 tablespoon of water and pulse a couple more times. Adjust seasoning and transfer to a serving bowl. This sauce will be served at room temperature, so set it aside if serving within 1 hour; otherwise, refrigerate and bring it to room temperature before serving. (The tapenade can be made up to 2 days in advance and kept refrigerated.)
3. To broil the fish, preheat the broiler. Line a baking sheet with foil and spray with canola oil cooking spray or grease with canola oil. Place the fish on the foil and season with salt and pepper. Flip the fish and season the other side. Broil the fish for 4 minutes on one side, then flip and broil for 3 to 4 minutes more, or until the fish is cooked through. The cooking time will depend on the strength of the broiler and the thickness of the fish. (Note: When broiling anything, watch the oven carefully to avoid fires.)
4. Transfer the swordfish to a serving platter, and serve immediately with the tapenade on the side.

Cooking Tip: The swordfish steaks can be cooked on an outdoor grill for about 7 minutes total grilling time, on an indoor grill for about 5 minutes total grilling time. They can also be pan fried for about 3 minutes on each side.

Nutrition Highlights: Protein and B vitamins

Approximate Nutritional Information: Serving size: one-quarter broiled swordfish: Calories: 172 cals, 9%; Protein: 28 g, 56%; Total fat: 5.6 g, 9%; Saturated fat: 1.5 g, 8%; Cholesterol: 55 mg, 18%; Carbohydrates: 0 g, 0%; Fiber: 0 g, 0%; Sodium: 273 mg, 11%; Niacin: 14 mg, 69%; Vitamin B6: .4 mg, 23%; Vitamin B12: 2 mcg, 41%; Diabetic Vitamin K: 0 mcg, 0%; Diabetic Exchange: 4 Very Lean Meat, 1 Fat
Approximate Nutritional Information: Serving size: 2 tablespoons artichoke heart-green olive tapenade: Calories: 69 cals, 3%; Protein: 2 g, 3%; Total fat: 5.0 g, 8%; Saturated fat: .6 g, 3%; Cholesterol: 0 mg, 0%; Carbohydrates: 5 g, 2%; Fiber: .9 g, 4%; Sodium: 207 mg, 9%; Vitamin K: 24 mcg, 29%; Diabetic Exchange: 1 Fat
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

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Cashew Chicken with Broccoli and Red Bell Peppers

Posted on October 21, 2009

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Cashew Chicken with Broccoli and Red Bell Peppers

After making it at least thirty times, I’ve got this dish down to an art. I cut up everything and prepare the sauce in the morning, then it only takes me 10 minutes to cook at the end of the day. My rice cooker makes the rice in 20 minutes…et voila! A hot, healthy, delicious meal is on the table.

Serves 4
Sauce
2 tablespoons lite soy sauce
3 tablespoons water
2 tablespoons hoisin sauce
1 tablespoon seasoned rice vinegar
1 teaspoon cornstarch
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1 large garlic clove, minced
2 tablespoons minced fresh ginger
3 cups broccoli florets
1-1/2 cups sliced red bell peppers
1-1/4 pounds boneless, skinless chicken breasts or tenders, any visible fat removed,
and cut into ½-inch dice
½ cup sliced scallions
1/3 cup chopped cashew nuts, to taste
3 tablespoons chopped fresh cilantro, for garnish (optional)

1. To make the sauce, combine all of the ingredients in a medium bowl and mix; set aside.
2. Heat 1-½ tablespoons of the canola oil and the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and sauté for 30 seconds. Add the broccoli and red bell peppers and sauté, stirring occasionally, for 5 minutes, or until crisp-tender; 2 minutes into the cooking time, add 3 tablespoons water to the skillet to prevent the vegetables from sticking. Do not overcook the vegetables. Transfer the vegetables to a serving bowl and cover with foil to keep warm. (Do not rinse the skillet.)
3. Add the remaining 1-½ tablespoons canola to the skillet and heat over medium-high heat. Add the chicken and sauté, stirring occasionally, for 5 minutes. Add the scallions, the sauce, and the cashew nuts and cook, stirring, for 1 minute more, or until the sauce thickens slightly.
4. Transfer the contents of the skillet to the bowl containing the vegetables and gently mix. Adjust the seasoning, garnish with the cilantro, if using, and serve immediately.

Substitutions: The chicken can be replaced by one 15-ounce package of extra-firm tofu. Drain the tofu, pat dry with paper towels, and cut into ½-inch cubes. Sauté according to the directions in Step 3, and proceed as above.

Nutrition Highlights: Protein, vitamins A and C, B vitamins, and magnesium

Approximate Nutritional Information: Serving size: one-quarter cashew chicken with broccoli and red bell peppers: Calories: 320 cals, 16%; Protein: 38 g, 76%; Total fat: 11.1 g, 17%; Saturated fat: 1.8 g, 9%; Cholesterol: 82 mg, 27%; Carbohydrates: 18 g, 6%; Fiber: 4 g, 15%; Sodium: 608 mg, 25%; Vitamin A: 2,608 IU, 52%; Vitamin C: 171 mg, 284%; Niacin: 17 mg, 86%; Vitamin B6: 1 mg, 56%; Magnesium: 96 mg, 24%; Vitamin K: 80 mcg, 100%; Diabetic Exchange: 1 Starch, 5 Very Lean meat, 2 Fat, 1 Vegetable
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

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The Ultimate Pumpkin Bread for the Holidays

Posted on October 21, 2009

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With the holidays upon us, here’s the perfect way to celebrate with Patricia Terry’s Pumpkin Bread from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (for a reduced-fat version, see the a similar recipe in Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love.)

Patricia Terry’s Pumpkin Bread
Makes two 8 1/2 x 4 1/2 x 2 1/2-inch loaves, or three 5 3/4 x 3 x 2 1/8-inch loaves (Each large loaf serves 12 and each small loaf serves 5)

Canola oil cooking spray for greasing the baking pan
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 cups sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (optional)
1/2 teaspoon confectioners’ ginger (optional)
1/2 cup canola oil
1/2 cup applesauce
2 large eggs plus 2 whites from large eggs
2/3 cup water
2 cups solid pack pumpkin, not pumpkin pie mix
1 cup dark or light raisins (optional)

1. Preheat oven to 350º F. Spray two large 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans, or 3 small 5 3/4 x 3 x 2 1/8-inch loaf pans with canola oil cooking spray.
2. In a large bowl combine and mix the dry ingredients until well-blended; set aside.
3. In large bowl, combine and whisk the canola oil, applesauce, eggs, and water. Add this mixture to the dry ingredients and whisk just until combined. Add the pumpkin and raisins and mix until well blended.
4. Divide the batter among the prepared loaf pans and bake for 70 minutes, or until a knife inserted into the center of each loaf comes out clean. (Note: The smaller loaves will require less baking, about 40 minutes.) Cool completely before slicing. To freeze, wrap the cooled loaves in aluminum foil and freeze. Wrap leftovers in aluminum foil and store in a cool dry place.

Cooking Tip: An equal amount of all-purpose flour may be substituted for the whole wheat flour.

Approximate Nutritional Information: Serving size: one-twelfth of one large loaf of pumpkin bread: Calories: 131 kcals.; Protein: 2 g.; Carbohydrates: 25 g.; Fat: 3 g.; Fiber: 1 g.; Sodium: 104 mg.; Vitamin A: 2718 IU; Diabetic Exchange: Bread/starch: 1.5, Fat 1

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Noodles with Spinach, Red Bell Peppers, and Sesame Dressing

Posted on October 15, 2009

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Noodles with Spinach, Red Bell Peppers, and Sesame Dressing

This colorful salad is sure to become a family request. Feel free to add your favorite ingredients, including grated carrots or broccoli florets or zucchini slices cooked until crisp-tender. It can be made a day ahead, but add the baby spinach leaves or watercress just before serving. Garnish with toasted  sesame seeds.

Serves 4 (makes about 4 1/2 cups)

8 ounces linguini or udon noodles
2 tablespoons toasted sesame oil
2 tablespoons soy sauce, to taste
1 tablespoon seasoned rice vinegar, to taste
1/2 cup thinly sliced red bell pepper
1 1/2 cups tightly packed baby spinach leaves or 1 bunch watercress leaves, trimmed
(use top leafy part only), washed, and dried
1 very small garlic clove, crushed

1. Cook the noodles according to the package directions. Drain and rinse quickly under cold water. Drain again, then place in a large bowl.

2. Add the sesame oil, soy sauce, and rice vinegar to the noodles and toss to coat. Add the remaining ingredients and toss gently until well combined. Adjust the seasoning and serve. This salad keeps for 3 days refrigerated, although the spinach will wilt.

Nutrition Highlights: Vitamins A and C, and folic acid

Approximate Nutritional Information: Serving size: 1 cup noodles with sesame dressing: Calories: 253 cals.; Protein: 8 g.; Carbohydrates: 39 g.; Fat: 7 g.; Fiber:3 g.; Sodium: 438 mg.; Vitamin A: 1,880 IU; Vitamin C: 30 mg.; Diabetic Exchange: Bread/starch 2.5, Fat 1.5, Vegetable 1
Source: Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be.

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Homemade Rocks! Traditional Hummus on the Light Side

Posted on September 30, 2009

Serve with toasted whole wheat pita bread, crackers, or sliced fresh vegetables for the perfect protein and vitamin-packed snack. It’s a staple in my kid’s lunch boxes, and I eat it for lunch, with soup or  salad. Feel free to expand on this recipe: add your favorite fresh herbs and spices, or crank up the heat with hot oil or tabasco.

Traditional Hummus on the Light Side

Makes about 2 cups
One 15-ounce can chickpeas, rinsed and drained
1 small garlic clove, minced
½ teaspoon ground cumin, to taste
2 to 3 tablespoons freshly squeezed lemon juice, to taste
1 tablespoon canola oil or olive oil
1 tablespoon tahini
About ¼ cup water (add more or less for the desired consistency)
Salt, to taste

Combine all of the ingredients in the bowl of a food processor or blender and process until smooth, stopping to scrape down the sides as needed. Adjust the seasoning and serve. Refrigerate any leftovers for up to 5 days.

Cooking Tip: If serving this hummus as an appetizer, garnish it with 2 tablespoons chopped fresh parsley, a dash of cayenne pepper, or toasted pine nuts.


Approximate Nutritional Information: Serving size: ½ cup traditional hummus: Calories: 231 cals, 12%; Protein: 10 g, 20%; Total fat: 8.1 g, 13%; Saturated fat: .8 g, 4%; Cholesterol: 0 mg, 0%; Carbohydrates: 31 g, 10%; Fiber: 8 g, 34%; Sodium: 155 mg, 6%; Folic acid: 188 mcg, 47%; Vitamin K: 8 mcg, 11%; Diabetic Exchange: 2 Starch, 2 Fat
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

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Homemade Salad Dressing Made Easy

Posted on September 9, 2009

Take the guess work out of salad dressing and make a fool-proof batch every time. Feel free to substitute ingredients, including fancy oils (walnut, avocado, hazelnut) and flavored vinegars (tarragon, raspberry, white balsamic). Instead of crushing the garlic clove, smash it with the blade of a knife, so you get the garlic flavor without small pieces clogging the squirt bottle opening. To produce consistent results, purchase a wide-mouthed plastic squirt bottle (minimum one-cup capacity) and mark lines on the side of the bottle to indicate how much vinegar and oil to add. Here’s a classic vinaigrette recipe to get you started.

Catherine’s Classic Vinaigrette
2 teaspoons Dijon mustard, to taste
1 garlic clove, peeled and smashed (optional)
Salt and freshly ground pepper
Pinch of sugar
3 tablespoons red wine vinegar
½ cup plus 2 tablespoons canola oil

Combine the mustard, garlic, salt, pepper, sugar, and vinegar in a squirt bottle. Seal the top and shake vigorously Add the oil and shake again. Keep refrigerated. The dressing will last about 1 month refrigerated.

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Fresh Strawberry-Raspberry Pie

Posted on June 30, 2009

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Fresh Strawberry-Raspberry Pie

The perfect summer dessert when fresh berries are sweet and plentiful. If you don’t need to watch your cholesterol, use 4 tablespoons of unsalted butter in place of the canola oil in the crust.

Makes one 9-inch pie; serves 8
Graham Cracker Almond Piecrust
1-1/4 cups finely crushed graham cracker crumbs
1/3 cup finely chopped sliced almonds
2 tablespoons brown sugar
3 tablespoons canola oil
Filling
1 pound fresh strawberries (about 4-1/2 cups), washed and hulled,
smaller berries quartered, larger ones into sixths or eighths
12 ounces fresh raspberries (about 1 ½ cups)
¾ cup sugar
¼ cup cornstarch
½ cup water

1 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.

2. Combine all of the ingredients for the graham cracker almond piecrust in a bowl and mix until well blended. Transfer the crumbs to a 9-inch pie plate and press them evenly over the bottom and up the sides of the plate. Bake the pie shell for 12 to 14 minutes, or until it is firm to the touch. Remove from the oven and let cool before filling.

3. In a large bowl, combine the strawberries and raspberries. Puree 2 cups of the berries to a food processor or blender and puree until smooth. (Note: The pureed berries should yield about 1-1/3 cups.) Set aside the remaining berries.
4. Combine the berry puree, sugar, cornstarch, water, and lemon juice in a saucepan, bring to a simmer over medium heat, stirring constantly, and simmer for 2 minutes, stirring, or until the mixture becomes thick and shiny. Remove from the heat.

5. Place half of the reserved strawberries and raspberries in the pie shell and pour half of the hot berry mixture over them. Add the remaining strawberries and raspberries and top with the remaining hot berry mixture. Using a spoon, gently move the berries until all of them are covered with sauce and the sauce touches the sides of the piecrust.

6. Cover with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. Serve chilled. Refrigerate leftovers.

Nutrition Highlights: Vitamin C and cholesterol free

Approximate Nutritional Information: One-eighth fresh strawberry-raspberry pie: Calories: 225 cals, 11%; Protein: 2g, 5%; Total fat: 8 g, 13%; Saturated fat: .5 g, 3%; Cholesterol: 0 mg, 0%; Carbohydrates: 38 g, 13%; Fiber: 4g, 16%; Sodium: 23 mg, 1%; Vitamin C: 55 mg, 91%; Vitamin K: 10 mcg, 12%; Diabetic Exchange: 1 Starch, 1-1/2 Fruit, 1 Fat
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

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