(Sweet) Veggie Muffins

YIELD 24 muffins

INGREDIENTS

Original:

• 2 cups whole wheat flour (or what you have on hand)
• 2 -3tablespoons soy flour (omit if you'd like but it adds protein)
• 1teaspoon baking soda
• 1⁄4teaspoon salt
• 1⁄4cup unsalted butter, softened
• 1⁄3cup brown sugar (or other sweetener)
• 2 -3tablespoons honey (optional)
• 1egg
• 3cups vegetables, pureed (I use 6 jars of baby food)
• 1teaspoon vanilla
• 2teaspoons cinnamon

My version:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 cup chickpea flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 cup butter, softened
• 1⁄2 cup white sugar
• 2 eggs
• 2 1/2 cups pureed carrots and broccoli stems (I boiled and food processed, thinning with some of the veggie broth until applesauce-like in consistency) 
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1 dash of nutmeg
• 1 tsp ginger powder (optional) 

DIRECTIONS

Preheat oven to 350°F.

Spray muffin pans or line with muffin papers.

Mix ingredients with electric mixer until well blended.

Fill muffins 2/3 full with batter.

Bake 25 minutes (I baked 35 minutes and tops were barely browned) until or toothpick comes out clean.

Cool partially in the pan then remove to wire rack.

Store half in an air tight container.

Freeze the other half. Microwave to defrost.


If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.n

Quinoa and Almond Burger

Combining quinoa with raw almonds, these are protein-rich veggie burgers. They are very flavorful without being spicy for little palates. Try serving with sliced avocado.

What you'll need
— 2 cups raw almonds
— 1 small-medium clove garlic, cut
— 2 tbsp balsamic vinegar
— 1 tbsp tamari
— 1 1/2 tbsp tomato paste or ketchup
— 1/2 tsp dried rosemary
— 1/4 tsp sea salt
— 3/4 cup green onions, sliced
— 1/2 cup sun-dried tomatoes, roughly chopped
— 1 1/2 cups cooked/cooled quinoa

What to do
In a food processor, add almonds, garlic, balsamic, tamari, tomato paste, rosemary and salt. Puree until the nuts are very finely ground, and becoming a little sticky. Add green onions and sun-dried tomatoes, and pulse through until the mixture starting to hold. Add quinoa and process/pulse until well incorporated. Remove mixture, shape into patties. Cook on a non-stick skillet over medium heat, 5-6 minutes on each side. Makes about 6 patties.

http://www.todaysparent.com/recipes/vegetarian-recipes-kids-will-love/?gallery_page=10#gallery_top

Protein Power Balls / Truffles

What you'll need
— 1/2 cup pumpkin seeds
— 1/2 cup coconut flour (or 3/4 cup rolled oats)
— 1/3 cup hemp seeds
— 1/4 cup sunflower seeds
— 1 1/2 cups pitted dates
— 3 tbsp cocoa powder
— 2-3 tbsp chocolate protein powder
— 1/4 tsp sea salt (scant)
— 1 tsp pure vanilla extract

What to do
In a food processor, process the pumpkin seeds, coconut flour, hemp seeds and sunflower seeds until fine and crumbly. Add the dates and process slightly. Add remaining ingredients and process until mixture forms a ball — this will take a few minutes, keep processing! Take small spoonfuls (about 1 tbsp) and roll in balls. Makes 25-28 balls.

Meatloaf (Basic Recipe)

1. With Breadcrumbs (Non-GF) 

Original recipe makes 8 servings
PREP10 mins
COOK1 hr
READY IN1 hr 10 mins

Ingredients

• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

*** Note: Onions don't cook all the way through. Would be better to sautee onions before mixing them in.


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2. With Oatmeal (GF) 

Ingredients

• 1 pound ground beef
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice
• 1/4 cup quick-cooking oats
• Topping:
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Recipe courtesy Paula Deen

Asparagus Soup, Michelle's Version

Ingredients

2 bunches of pencil asparagus, approximately 2 or 3 lbs
2 medium potatoes, well cleaned and diced
1 16 oz bag frozen peas
1 large onion
garlic powder
salt and pepper
olive oil
1/4 cup butter (1/2 stick)

Prep asparagus, breaking or cutting off tough ends. Save tips from about 1/4 a bunch. Cut remaining asparagus into 1 - 2 inch segments.

Sautee onion in olive oil until brown and fragrant, add asparagus segments and potatoes, sautee until halfway cooked, about 10 minutes. Add peas and water to cover + about 1 inch more.

Bring to boil and reduce to a simmer, add garlic powder, salt and pepper. Cook until all vegetables are tender, about 15 minutes.

Cool. Puree with immersion blender. (Some soup recipes call for straining at this point, but we keep the fiber. It's good for you.) Add butter. Taste and adjust salt, pepper and garlic powder if necessary.

Separately, roast asparagus tips with olive oil and salt until brown and crisp.

Serve hot or cold, garnished with asparagus tips.

Cauliflower Stir-Fried with Fermented Bean Curd

By Chichi Wang

About This Recipe
YIELD: serves 4 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
SPECIAL EQUIPMENT: wok, lid
THIS RECIPE APPEARS IN: Chichi's Chinese: Fermented Bean Curd


Ingredients

2 tablespoons vegetable or canola oil
1/2 head cauliflower, cut into 1/4-thin slices
3 cloves garlic, smashed
3 tablespoons water or stock
3 cubes red or white fermented bean curd
Kosher salt and freshly ground black pepper

Procedures

1 Heat oil in a large wok over high heat until smoking. Add the cauliflower and stir-fry until tender-crisp, about 4 minutes. Push to the sides and add garlic to center. Stir fry until golden, about 30 seconds. Toss garlic and cauliflower together.

2 Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.

3 Remove the lid and add the cubes of fermented bean curd. Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.

Pork Shoulder Recipes

Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin
Serves 4 to 6 to 8

• 6 to 8pounds bone-in, skin on pork shoulder
• 3tablespoons fennel seeds, toasted, crushed
• 14pieces garlic cloves, crushed
• 3tablespoons kosher salt
• 1/2cup olive oil
• 1teaspoon cayenne pepper
• 1teaspoon black pepper
• 3/4cup grade b maple syrup
• 1big bottle of Matilda, or another malty fruity ale
• 2teaspoons malt vinegar

After allowing the meat to come to room temperature, use a sharp knife to score the skin, making 1/2 inch stripes over entire surface. Preheat oven to 450. Toast fennel seeds in a skillet over medium heat, until fragrant (3 minutes); crush using mortar and pestle, set aside. Place garlic and salt in empty mortar mortar and grind together to make a paste. Slowly add olive oil, then sprinkle in cayenne, black pepper, fennel.
Rub about 1/3 of the paste over the skinless side of the meat, then place skin side down on a roasting pan in lower third of oven. Cook for 30 minutes. Meanwhile stir the syrup and vinegar into the remaining paste.
Turn the oven down to 225. Carefully flip the shoulder (use a clean towel), then use a rubber spatula to spread the remaining paste over the shoulder, pushing it into the scored skin.
Return to oven and cook for 18 hours or longer (you can put it in the oven at bedtime and leave it in until you serve it as an early supper the next day, which is what I did; I just turned it all the way down to 150 for a couple of hours late in the afternoon), pouring 1/3 of the bottle of beer over it at several intervals, and basting with the drippings 2-3 times. Seriously. Before serving, turn up the heat to 450 for ten minutes if the skin is not crispy enough. Put it on a platter, and let people pull off pieces, like wild animals. They will fight over the skin.
Serve with my Fresh Fennel and Red Pepper Chow-Chow (under "condiments"), and mashed sweet potatoes with apples. Leftover pork, Chow-Chow, and spicy mayo sandwich on ciabatta: very good idea.

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Cochinita Pibil Recipe

Yield: Serves 4-6, depending on appetite.

If for some reason you don’t eat all your cochinita pibil at one sitting, it will keep for several days in the fridge. Achiote is an essential ingredient for this recipe, there is no substitute.

Ingredients
3-4 pounds pork shoulder
1 cup orange juice, freshly squeezed if possible
1/2 cup lime juice, juice of 4-5 limes
1 teaspoons salt
3 ounces of red (rojo) achiote paste, available in Latin markets
Pickled red onions (optional), for garnish
Dry Mexican cheese (queso seco), for garnish
Chopped cilantro, for garnish
Lime wedges, for garnish

Method

1 The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains. Cut the pork into chunks of about 2 inches square. Don’t trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture. Mix well, cover and keep in the fridge for at least 6 hours and up to 24 hours.

2 Cooking this takes 3-4 hours, so plan ahead. Preheat the oven to 325°F. Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal. (Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil. So, if banana leaves are available—you may be able to get them at the same store as the achiote paste, or at an Asian market—consider using them. Just heat the leaves first to make them more pliable.) Pour in the pork and the marinade and close the foil tightly. Put the casserole in the oven and bake for at least 3 hours. You want it pretty much falling apart, so start checking at the three-hour mark.

3 When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. You don’t have to shred the pork, but I like it this way. Pour enough sauce over the meat to make it wet.

To serve, either use this as taco meat or eat it the way we do: Over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like Greek feta. Pickled red onions are a traditional garnish, and if you like them, they’re good, too.

Read more: http://www.simplyrecipes.com/recipes/cochinita_pibil/#ixzz3XXWDcCdm

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Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
Serves 4

• 2 1/2pounds pork shoulder (butt) - boneless and tied
• Salt and freshly ground black pepper
• 2tablespoons olive oil
• 4large yellow onions, halved, thinly sliced
• 1/4cup Calvados brandy
• 1large Granny Smith apple, peeled, cored, cut in 1/2" cubes
• 2garlic cloves, chopped
• 1teaspoon dried thyme or 1 tablespoon fresh thyme
• 1cup apple cider
• 1cup chicken stock
• 1tablespoon Dijon mustard

Preheat oven to 400 F.

Pat the pork dry and season with salt and pepper.
Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to plate.
Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
Add Calvados and stir to deglaze pan. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
Return pork to pot, nestling it down in the onions. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours.
Return pot to cooktop. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.

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Braised Pork Shoulder with Oranges, Fennel and Olives

Serves 4

2pounds Boneless Pork Shoulder
Olive Oil
1/2Large Red Onion, diced
1/2teaspoon Fennel Seeds
1tablespoon Tomato Paste
1Fennel Bulb, cut in 1/4"-1/2" wedges, a few fronds reserved
1cup Dry White Wine
4Small Blood Oranges (or any thin-skinned orange), quartered (or cut in eighths if using larger oranges)
1/2cup Flavorful Black Olives (such as Kalamata)
2cups Chicken Stock (preferably homemade, low-sodium if using canned)

Preheat oven to 325°.
Cut the pork shoulder crosswise into 4 even pieces. Secure each piece with kitchen twine so they will stay together while braising. Season with salt and pepper. Heat about 2 Tbsp. of olive oil in a Dutch oven or heavy, lidded pot. Brown the meat on all sides, about 10 minutes total. Remove meat from pan and transfer to a rimmed plate. If there is more than a thin coating of fat in the bottom of the pot, drain some off. If the pot seems too dry to sauté onions in, add a little oil.
Sauté the onion in the Dutch oven until softened, about 2 minutes. Season lightly with salt. Add fennel seeds and tomato paste to clear spots; toast the seeds and caramelize the tomato paste, about 1 minute. Stir to combine with the onions. Add the fennel wedges, season lightly with salt, and sauté, coating with tomato paste and onions, about 2 minutes. Add the wine and bring to a boil, scraping up all of the brown bits from the bottom of the pot. Add the oranges and olives and return the pork to the pot, along with any accumulated juices. Add the chicken stock and bring to a simmer. When the liquid reaches a simmer, cover the pot and transfer to the oven. Braise until the meat is tender and just starting to fall apart, about 2 hours. Flip the meat halfway through.
Transfer the pork, fennel, oranges, and olives and to a rimmed plate or bowl. Remove the string from the pork and tent with foil.
Meanwhile, place the Dutch oven on the stove over medium-high heat. Simmer until the liquid has reduced slightly, about 10 minutes. Taste and season, if necessary, with salt and pepper.
Divide the pork, fennel, oranges, and olives between warm plates (or serve it family style on a large platter). Spoon the reduced braising liquid over the meat and garnish with fennel fronds, if desired.

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Asparagus Soup

Recipe without Cream

Asparagus Soup with Lemon and Parmesan
By Jennifer Segal
Servings: 4-6

Ingredients
2 bunches asparagus (about 2-1/4 pounds)
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.
Nutrition Information

Per serving (6 servings)
Calories:162
Fat:9g
Saturated fat:5g
Carbohydrates:14g
Sugar:5g
Fiber:4g
Protein:11g
Sodium:541mg
Cholesterol:18mg

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Emeril Lagasse's with Cream

Ingredients

• 3 pounds fresh asparagus, rinsed
• 8 cups chicken stock
• 4 tablespoons unsalted butter
• 1 cup minced shallots
• 1 cup minced leeks, whites only, well rinsed
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan, garnish

Directions

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

Recipe courtesy Emeril Lagasse, 2003



Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe.html?oc=linkback

Asparagus, Pea and Spinach Soup

(Guy Fieri)

Ingredients

1 tablespoon olive oil

1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach


Directions

Preheat the oven to 425 degrees F.

For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.

Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.

Asparagus Prosciutto Frittata

Asparagus and Prosciutto Frittata
Ingredients
8 eggs, lightly beaten
1/2 cup milk
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
2 tablespoons olive oil
6 fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces
1cup chopped prosciutto
1/4 cup shredded cheddar cheese (1 to 2 ounces)

Directions
Preheat broiler. In a medium bowl combine eggs, milk, thyme, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.
In a large broilerproof skillet heat oil over medium heat. Add asparagus; cook and stir about 4 minutes or until asparagus is crisp-tender. Stir in prosciutto.
Pour egg mixture over asparagus mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Place skillet under the broiler, 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set. Sprinkle with cheese.



Nutrition Facts (Asparagus and Prosciutto Frittata)Per serving:
285 kcal cal.,
21 g fat
(6 g sat. fat,
443 mg chol.,
430 mg sodium,
4 g carb.,
1 g fiber,
19 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Roasted Lamb Leg

For a 7 lb semi-deboned leg of lam, roast 1.5 to 1.75 hours at 350F.


Serves 8

INGREDIENTS

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
• 4 garlic cloves
• 1 tablespoon fine sea salt
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon black pepper
• 1/4 cup dry red wine or beef broth

PREPARATION

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Preheat oven to 350°F.

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Pumpkin Cake

Frosted Pumpkin Cake
Pumpkin cake is moist and fluffy and a great change-up from classic pumpkin pie.


Yield: 24 servings (serving size: 1 piece)

Ingredients

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray

Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Nutritional Information
Amount per serving
Calories: 178
Fat: 5.5g
Saturated fat: 3.3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.3g
Protein: 3g
Carbohydrate: 30g
Fiber: 0.9g
Cholesterol: 32mg
Iron: 1.2mg
Sodium: 135mg
Calcium: 62mg

Pasta Sauce With Hidden Veggies

Sometimes what you don’t know can help you, especially when it comes to getting vegetables on the table. Kids will always eat pasta with tomato sauce but they won’t always eat their vegetables—so it can help to magically, mysteriously hide them in the sauce. This is the sort of sauce that you may end up making on a regular basis, so it’s worth investing in an immersion blender. It really speeds up the works.

YIELD: SERVES 4


Ingredients

2 tablespoons olive oil
2 onions, peeled and chopped
4 cloves garlic, minced
1 28 ounce can whole tomatoes
a sprinkle or two sea salt and freshly ground pepper
1 teaspoon dried oregano
2 carrots, peeled and shredded
1 bell pepper, any color, chopped
1 zucchini, shredded
few handfuls baby spinach

Procedure

Heat the oil in a saucepan with the onions and garlic. Sauté them until they begin to soften and caramelize. Pour in the tomatoes, toss in the salt and pepper, oregano, carrots, bell pepper and zucchini. Simmer for 20 minutes or so.

Stir in the spinach and continue simmering briefly as it wilts and heats through.

Purée the sauce with an immersion blender directly in the pot to minimize mess or with your food processor or blender. Reheat as needed, then cross your fingers and serve with your family’s favourite pasta.

Black Bean Brownies

Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Preheat oven to 350 degrees F. Lightly grease an 8×8 square baking dish.

Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Yield:  16 brownies (2″ x 2″)

Rack of Lamb Roast

Barefoot Contessa: 

Ingredients

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched" (see note)

Directions

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

2002, Barefoot Contessa Parties!, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-recipe.html?oc=linkback

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Epicurious:

YIELD: Makes 8 servings

ACTIVE TIME: 20 min

TOTAL TIME: 1 hr

INGREDIENTS

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil

For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special equipment: an instant-read thermometer


PREPARATION

Brown lamb:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.

Transfer racks to a small (13- by 9-inch) roasting pan.

Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.

Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Cut each rack into 4 double chops.

Caramelized Cauliflower with Hazelnuts, Parmesan and Sage

By Anita Lo

Serves 4

• 1 medium head cauliflower
• 3 tablespoons (41 grams) unsalted butter
• 1 tablespoon (12 grams) sugar
• Salt
• Freshly ground black pepper
• 0.5 teaspoon (2.5ml) lemon juice or more to taste
• 3 leaves sage, sliced
• 1 tablespoon (10 grams) salted roasted hazelnuts, roughly chopped
• Freshly grated parmesan cheese, for serving

Remove the green outer leaves and cut the cauliflower into 0.5-inch (1.25cm) thick slices to create cros`s sections. Remove any parts of the fibrous core of the cauliflower that remains.

Transfer the slices to a large, straight-sided skillet and cover with cold water halfway up the sides of the cauliflower, about 0.25-inch (6mm) deep. Add the butter, sugar, lemon juice and season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10 to 12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.

Pick and slice the sage leaves.

Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts and freshly grated parmesan cheese.