Minted Baba Ghanoush

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Ingredients
  • 2  (1-pound) eggplants
  • 1 clove(s) garlic , or more to taste
  • 3 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) tahini
  • 1 teaspoon(s) kosher salt
  • 2 tablespoon(s) chopped fresh mint
  • 2 tablespoon(s) flat-leaf parsley

Directions
  1. Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.
  2. Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.
  3. Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.
  4. In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini, and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.


at 1:29 PM

Mini Chicken Burgers with Mint

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Ingredients
  • 1 pound(s) ground chicken or turkey
  • 1 small red onion or yellow onion or green onions, finely chopped
  • 1 tablespoon(s) finely chopped ginger
  • 1/2 cup(s) chopped fresh mint
  • 1/2 cup(s) chopped fresh cilantro (including stems)
  • 1 large egg, lightly beaten
  • 1 or 2 small green Thai chilies
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) olive oil
Directions
  1. Combine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties.
  2. Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).

at 1:26 PM

Chutney Chicken Salad Tea Sandwiches

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Ingredients
  • 1 pound(s) boneless, skinless chicken breasts
  • Salt and freshly ground pepper to taste
  • 1/2 cup(s) finely diced celery
  • 3 tablespoon(s) finely diced red onion
  • 4 tablespoon(s) finely chopped flat-leaf parsley
  • 1 cup(s) walnuts, toasted and chopped
  • 1/3 cup(s) mayonnaise
  • 1 tablespoon(s) fresh lemon juice
  • 3 tablespoon(s) Major Grey’s (mango-ginger) Chutney
  • 16 slice(s) very thin white bread
  • 4 tablespoon(s) butter, room temperature
Directions
  1. In a large pot of boiling salted water, simmer chicken 15 to 20 minutes, or just until cooked through. Drain and transfer to a plate to cool 10 minutes.
  2. Thinly slice chicken into strips, then finely chop. Season with salt and pepper.
  3. Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.
  4. Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles. (Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.) Arrange on serving platter.

at 1:20 PM

Roast Turkey with Wild Mushroom Gravy

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Ingredients

  • 1  (14-pound) fresh or frozen (thawed) turkey
  • 1  lemon
  • 1 cup(s) (loosely packed) fresh parsley leaves, chopped
  • 1/4 cup(s) (loosely packed) fresh sage leaves, chopped
  • 2 tablespoon(s) fresh thyme leaves, chopped
  • Salt and pepper
  • 1 tablespoon(s) olive oil
  • 1 medium carrot, coarsely chopped
  • 1 medium stalk celery, coarsely chopped
  • 2 small onions, each cut into quarters
  • 2 small onions, each cut into quarters
  • 2 tablespoon(s) margarine or butter
  • 8 ounce(s) sliced white mushrooms
  • 6 ounce(s) sliced cremini mushrooms
  • 4 ounce(s) sliced shiitake mushrooms
  • 1 cup(s) dry white wine
  • 1 can(s) (14- to 14.5-ounce) chicken broth (up to 2 cans, if needed)
  • 1/3 cup(s) all-purpose flour
  • Fresh herbs and fruit for garnish
Directions
  1. Preheat oven to 325 degrees. Remove giblets and neck from turkey cavity; set aside. Discard liver or save for another use. Cut neck into several large pieces. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels. Place turkey, breast side up, on small rack in large roasting pan (17" by 11 1/2"). Scatter giblets and neck in pan around turkey.
  2. From lemon, grate 1 teaspoon peel and place in small bowl. Cut lemon in half and set aside. To bowl with lemon peel, add parsley, sage, thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper, and stir until blended.
  3. In medium bowl, place olive oil, carrot, and celery; stir in 2 tablespoons herb mixture to coat vegetables. Place vegetable mixture in pan around turkey. Sprinkle remaining herb mixture inside body and neck cavities, and rub all over outside of turkey. Squeeze juice from lemon halves into both cavities, and place lemon halves and 4 onion quarters in body cavity. Place remaining 4 onion quarters in pan around turkey. Fold wings under back of turkey so they stay in place. If drumsticks are not held by band of skin or stuffing clamp, tie legs together with string.
  4. Cover turkey with a loose tent of foil; roast 2 1/2 hours. Remove foil and roast about 1 1/4 hours longer.
  5. About 20 minutes before turkey finishes roasting, cook mushrooms for gravy: In 12-inch nonstick skillet, heat margarine on medium until melted. Add all mushrooms and cook, covered, 6 minutes. Uncover and cook 11 to 12 minutes longer or until tender and golden, stirring occasionally. Remove skillet from heat; set aside until ready to complete gravy.
  6. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 degrees to 180 degrees and breast temperature reaches 165 degrees. (Internal temperature of turkey will rise 5 degrees to 10 degrees upon standing.)
  7. When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil to keep warm.
  8. Complete gravy: Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl, leaving giblets and neck in pan. Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 1/4 cup fat from drippings into 2-quart saucepan. Discard any remaining fat.
  9. Place roasting pan over 2 burners on top of range and cook 2 to 4 minutes on medium-high to brown giblets, neck, and bits on bottom of pan, stirring constantly. Carefully add wine to roasting pan and boil about 3 minutes or until wine is reduced by half, stirring until browned bits are loosened from bottom of pan. Strain wine mixture into meat juices in measuring cup; add any additional meat juices on platter. Discard giblets and neck. Add enough broth to meat-juice mixture in cup to equal 4 cups total. (You may have some broth left over; save for use another day.)
  10. With wire whisk, mix flour into fat in saucepan; cook on medium 3 to 4 minutes or until mixture turns golden-brown, whisking constantly. While still whisking, gradually add meat-juice mixture to saucepan; cook on medium-high until mixture boils and thickens, stirring frequently; boil 1 minute. Stir in mushroom mixture; heat through. Pour gravy into gravy boat and serve with turkey. Garnish turkey platter with herbs and fruit. Makes about 6 cups gravy.

    Nutritional information is based on 1 serving of turkey without skin or gravy.


    Each serving of gravy: About 80 calories, 2 g protein, 5 g carbohydrate, 5 g total fat (1 g saturated), 1 g fiber, 4 mg cholesterol, 140 mg sodium.
  11. To make Roast Turkey with White Wine Gravy: Prepare turkey and gravy as above, but omit margarine and mushrooms and all of step 5 and increase white wine to 1 1/2 cups. Makes about 4 cups gravy.

    Each serving: About 50 calories, 1 g protein, 3 g carbohydrate, 5 g total fat (1 g saturated), 1 g fiber, 4 mg cholesterol, 140 mg sodium.


    To make Roast Turkey with Roasted-Garlic Gravy: Prepare turkey and gravy as above, but omit margarine and mushrooms and all of step 5. In step 3, separate 1 head garlic into cloves; do not peel. Add garlic to bowl with vegetable mixture. In step 8, before straining pan drippings, with spatula or back of spoon, press garlic cloves, still in roasting pan, to squeeze soft roasted garlic into pan drippings; discard peels. Complete recipe as in steps 9 and 10. Makes about 4 cups gravy.

    Each serving: About 50 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (1 g saturated), 0 g fiber, 4 mg cholesterol, 115 mg sodium.
Tips & Techniques
To keep the gravy lovers in the crowd happy, have enough chicken broth on hand (we suggest 2 cans) to add to gravies as needed in step 9. The amount of meat juice your particular turkey gives off during roasting will determine how much chicken broth you'll need to add.

at 12:28 PM

Bean and Butternut Tacos with Green Salsa

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Ingredients
  • 8 ounce(s) tomatillos
  • 2 clove(s) garlic, unpeeled
  • 1  jalapeño pepper
  • 1/4 cup(s) sliced white onion
  • 1/2  ripe avocado, diced
  • 3 tablespoon(s) chopped fresh cilantro
  • 1/4 teaspoon(s) salt
  • Freshly ground pepper to taste
Tacos
  • 4 cup(s) peeled butternut squash, diced (1/2-inch)
  • 4 small dried red chiles
  • 2 clove(s) garlic, unpeeled, smashed and left whole
  • 1 tablespoon(s) extra-virgin olive oil
  • 3/4 teaspoon(s) dried oregano, preferably Mexican, divided
  • 1/2 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) cumin seeds
  • 1/2 teaspoon(s) ground toasted cumin seeds (see Tips & Techniques), divided
  • 2 cup(s) cooked pinto beans, drained (see How to Cook a Pot of Beans, below)
  • 1/2 teaspoon(s) chili powder
  • Freshly ground pepper to taste
  • 8  (6-inch) corn tortillas
  • 1/2 cup(s) fresh cilantro leaves
  • 1/2 cup(s) finely shredded and chopped red or green cabbage
  • 8 teaspoon(s) crumbled queso fresco (see Ingredient Note, below) or feta cheese
Directions
  1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
  2. Toast garlic cloves, jalapeño, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
  3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion, and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt, and pepper. Set aside for topping the tacos.
  4. To prepare tacos: Preheat oven to 400°F.
  5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt, and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
  6. Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder, and pepper. Heat over medium-low heat for about 10 minutes.
  7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa, and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

    Carb Servings:3 1/2 starch, 2 vegetable, 1 lean meat, 1 1/2 fat. Carbohydrate Servings: 4. Nutrition Bonus: Vitamin A (254% daily value), Vitamin C (60% dv), Folate (49% dv), Potassium (28% dv), Magnesium (25% dv), Iron (20% dv), Calcium (16% dv).
Tips & Techniques
Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.

Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.

How to Cook a Pot of Beans: 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water, and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves, and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover, and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.) Makes about 6 cups.




at 12:21 PM

Gingered Cranberry-Pear Cobbler

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 Ingredients
  • 1/3 cup(s) pear nectar, apple juice, or water
  • 1 tablespoon(s) lemon juice
  • 8  slightly underripe pears (preferably Bosc or Bartlett), peeled and cut into 1/2-inch-thick slices
  • 3/4 cup(s) packed light brown sugar
  • 2 tablespoon(s) cornstarch
  • 2 teaspoon(s) freshly grated lemon zest
  • 1 tablespoon(s) finely minced fresh ginger
  • 2 cup(s) cranberries (fresh or frozen and thawed), coarsely chopped
  • 1 teaspoon(s) vanilla extract
  • 1/3 cup(s) reduced-fat sour cream
  • 1 tablespoon(s) lemon juice
  • 1 1/3 cup(s) all-purpose flour, plus more for dusting
  • 2 tablespoon(s) sugar, divided
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) baking soda
  • 1/4 cup(s) canola oil
Directions
  1. Position a rack in the center of the oven; preheat to 400 degrees F. Coat a 3-quart nonreactive baking dish (see Tips & Techniques) with cooking spray.
  2. To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2 to 3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla. Spread the fruit in an even layer in the prepared baking dish.
  3. To prepare crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.
  4. Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).
  5. Bake the cobbler until the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.


at 11:09 AM

Whoopie Pies

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Ingredients

Cookie Dough:
  • 2 cup(s) all-purpose flour
  • 1 cup(s) sugar
  • 3/4 cup(s) milk
  • 1/2 cup(s) unsweetened cocoa
  • 6 tablespoon(s) butter or margarine, melted
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) vanilla extract
  • 1/4 teaspoon(s) salt
  • 1 large egg
Marshmallow Creme Filling:
  • 6 tablespoon(s) butter or margarine, slightly softened
  • 1 cup(s) confectioners' sugar
  • 1 jar(s) (7- to 7 1/2-ounce) marshmallow creme
  • 1 teaspoon(s) vanilla extract
Directions
  1. Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
  2. Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.
  3. Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)
  4. Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.
  5. Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.
  6. Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies.

at 7:27 AM

Banana Pudding with Vanilla Wafer Crumble

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Ingredients
  • 5 large egg yolks
  • 1/4 cup(s) cornstarch
  • 1/2 cup(s) sugar
  • 2 teaspoon(s) sugar
  • Salt
  • 2 cup(s) whole milk
  • 3 tablespoon(s) banana liqueur, optional
  • 2 tablespoon(s) cold unsalted butter
  • 1 tablespoon(s) melted butter
  • 2 teaspoon(s) pure vanilla extract
  • 15  vanilla wafer cookies, coarsely ground
  • 1/4 teaspoon(s) cinnamon
  • 2  bananas, coarsely chopped
Directions
  1. In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar, and 1/4 teaspoon of salt. In a medium saucepan, bring the milk to a boil. Gradually whisk the milk into the egg yolks until smooth. Transfer the pudding mixture to the saucepan and add the banana liqueur. Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes. Scrape the pudding into a bowl and whisk in the cold butter and vanilla. Cover with plastic and refrigerate until chilled, about 4 hours.
  2. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a bowl, combine the wafers, cinnamon, the remaining 2 teaspoons of sugar, and a pinch of salt. Stir in the melted butter. Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
  3. Spoon the chopped bananas into bowls. Top with the pudding, sprinkle with the crumble, and serve right away.

at 1:11 PM

Nutella-Swirl Pound Cake

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Ingredients
  • 1 1/2 cup(s) all-purpose flour, plus more for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoon(s) pure vanilla extract
  • 3/4 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 stick(s) unsalted butter, softened
  • 1 1/4 cup(s) sugar
  • 1 jar(s) (13-ounce) Nutella
Directions
  1. Preheat the oven to 325 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
  2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
  3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

at 1:09 PM
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