Lemon Chicken

Prep: 15 minutes Total: 25 minutes Yield: Serves 6
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1 tablespoon chopped garlic 2 tablespoons plus 1 teaspoon olive oil, separated 3 cups low-fat, reduced-sodium chicken broth 2 tablespoons freshly squeezed lemon juice 2 teaspoons water 2 teaspoons cornstarch 1/2 cup cauliflower puree 1 tablespoon chopped parsley (optional) 2 large egg whites 1 large egg 1 cup whole-wheat flour

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1/2 teaspoon salt 1 teaspoon garlic powder 6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice. In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside. Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavybottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve. Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g

Asparagus and Herb Lasagna

This is a great do-ahead meal for a dinner party. The lasagna takes a little time, but it’s actually very simple and keeps very well for a day or two in the refrigerator before you bake it. · · · · 2 large garlic cloves, peeled Salt 2 pounds asparagus 1 recipe olive oil béchamel [1]


3/4 cup plus 1 tablespoon freshly grated Parmesan

· 1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula · 1/2 pound no-boil lasagna noodles 1. Fill a pasta pot with water, and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends. When the water comes to a boil, add salt to taste and the asparagus ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard. Bring the water back to a boil, and add the asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water. Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus (thick or thin) into 1-inch lengths. Set aside. 2. Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/ 4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt. 3. Oil or butter a 3-quart baking dish or lasagna dish. Bring the water back to a rolling boil, and drop in enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until the pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer the pasta to a bowl of cold water, then drain on a clean dish towel. 4. Spread a very thin layer of béchamel over the bottom of the dish. Cover with a layer of pasta. Stir the asparagus into the remaining béchamel, and spread a layer over the noodles. Sprinkle on 2 tablespoons Parmesan. Parboil another layer’s worth of pasta, and top with the asparagus béchamel, then with another 2 tablespoons of Parmesan. Repeat with one more layer. End with a layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on the remaining Parmesan. Cover tightly with plastic if storing in the refrigerator. 5. Preheat the oven to 350 degrees. Drizzle 1 tablespoon of olive oil over the lasagna, and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover, and continue to bake until the top just begins to color, about 10 minutes. Remove from the heat, allow to sit five to 10 minutes, and serve. Yield: Serves six. Advance preparation: You can make this up to a day or two before you bake it. Don’t drizzle on the last tablespoon of olive oil until you’re ready to bake. Wrap tightly in plastic and refrigerate. Remove the plastic, and replace with foil before baking. Nutritional information per serving: 305 calories; 9 grams fat; 3 grams saturated fat; 15 milligrams cholesterol; 40 grams carbohydrates; 4 grams dietary fiber; 212 milligrams sodium (does not include salt added during cooking); 16 grams protein Olive Oil Béchamel The milk should be cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump.

The main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat. · · · · · · 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped shallot or onion (optional) 2 tablespoons flour 2 cups low-fat (1 percent) milk Salt to taste Freshly ground white or black pepper

1. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. 2. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup. Variation: Substitute vegetable stock for the milk for a vegan version of this sauce. Yield: Makes 1 1/2 cups Advance preparation: You can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that a skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock. Nutritional information per 1/4 cup serving: 86 calories; 5 grams fat; 1 gram saturated fat, 5 milligrams cholesterol; 6 grams carbohydrates; 0 grams dietary fiber; 43 milligrams sodium (does not include salt added during cooking); 3 grams protein

Asparagus Pesto
Time: 20 minutes · · · · · · Salt 1 pound asparagus, trimmed and cut into 2-inch segments 1 clove garlic, or more to taste 1/4 cup pine nuts (almonds) 1/4 cup olive oil, or more as desired 3/4 cup freshly grated Parmesan cheese (or other)

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Freshly ground black pepper Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly. 2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day). Yield: 4 to 6 servings (about 1 1/2 cups).

Little Artichokes, Provençal Style
(MARK BITTMAN) Time: 40 minutes 1/4 cup extra virgin olive oil 4 cloves garlic, crushed, then peeled Fresh thyme or rosemary, optional 1/2 cup flavorful black olives, pitted Salt 12 little (or baby) artichokes 1 pint grape tomatoes, halved or left whole, or about 1 1/2 cups any other tomatoes, chopped Chopped fresh parsley leaves for garnish.

1. Combine oil and garlic in a large skillet (cast iron is good), over low heat. When garlic sizzles, add herb, olives and a pinch of salt. 2. Meanwhile, one at a time, prepare artichokes: remove hard leaves, then cut off spiky end, about an inch down from top; trim bottoms, cut artichokes in half, and add them to pan as they are ready, cut side down. When about half of them are in pan, raise heat so they brown a bit; move them around as you add remaining artichokes so that they brown evenly. 3. When artichokes brown, add tomatoes and a splash of water. Cook until chokes are tender, 10 to 20 minutes. Add water if needed. Adjust seasoning, garnish and serve hot or at room temperature.

Pan-Roasted Baby Artichokes

Time: 30 minutes

12 baby artichokes, Juice of 1 lemon Olive oil Salt and pepper Red pepper flakes 4 garlic cloves, chopped fine 3 tablespoons chopped flat-leaf parsley Coarse sea salt Lemon wedges or red wine vinegar, for serving. 1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added. 2. In a wide, heavy, non-aluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife. 3. Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature. Yield: 4 to 6 servings.

Fettuccine with Artichokes and Chicken

We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon.

Juice of 1 lemon 15 baby artichokes (about 2 lbs.) 3 tbsp. extra-virgin olive oil 4 cloves garlic, thinly sliced 2 dried mushrooms, such as porcini, chopped (about 1⁄8 oz.) 1 small carrot, finely chopped Kosher salt and freshly ground black pepper, to taste 3 boneless, skinless chicken thighs (about 1 lb.), cut into 1" chunks 1 tbsp. tomato paste 1⁄4 cup white wine vinegar 4 tbsp. chopped tarragon leaves 3 cups chicken broth 1 lb. dried fettuccine 3⁄4 cup grated cheese (parmesan or mozzarella) 1. Stir lemon juice into a medium bowl filled with water. Trim away tough outer leaves of the artichokes to expose their tender, pale green interior. Put trimmed artichokes into lemon water; set aside. 2. Heat the oil in a dutch oven over medium-high heat. Add the garlic, mushrooms, and carrots and cook, stirring frequently, until soft, about 8 minutes. Season the chicken with salt and pepper. Increase heat to high and add the chicken and tomato paste; cook, stirring occasionally, until chicken is lightly browned, about 6 minutes. Add the vinegar and cook, stirring constantly, until liquid has evaporated, about 1 minute. Drain the artichokes and add them, along with 2 tbsp. tarragon and the chicken broth, to the pot. Bring broth to a boil and reduce heat to mediumlow. Simmer until chicken and artichokes are very tender and the broth has reduced by half, about 40 minutes. Season with salt and pepper and set sauce aside.

3. Meanwhile, bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. Reserve 1 cup pasta water. Drain pasta and transfer to pot with artichoke and chicken sauce; set over high heat. Bring sauce to a boil, stir in 1⁄2 cup cheese and cook, tossing occasionally with tongs, until sauce thickens and clings to pasta, about 2 minutes. (If sauce is too dry, pour in a little pasta water.) Add remaining tarragon and season with salt and pepper. Transfer pasta to 4 bowls and sprinkle with cheese. SERVES 4

Slow Cooker Pernil Pork
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4 cloves garlic 1 cup chopped shallots 2 tablespoons chopped fresh oregano 1 tablespoon ground cumin 2 teaspoons ground ancho chile pepper 2 teaspoons salt 2 teaspoons ground black pepper olive oil 1 tablespoon white wine vinegar 1 (3 pound) boneless pork loin roast 1 lime, cut into wedges

1. Place the garlic, shallots, oregano, cumin, chile pepper, salt, and pepper into a blender.

Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker. 2. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Gingery peanut noodles with chicken

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1 cup water 1/2 cup peanut butter 3 tablespoons soy sauce 3 tablespoons rice vinegar 1 tablespoon brown sugar 1 teaspoon fresh ginger 8 oz. spaghetti (cooked) 1 1/2 cups shredded rotisserie chicken 1 red bell pepper, sliced 1/2 English cucumber, cut into strips Chopped peanuts


In a blender, blend together 1 cup water, ½ cup peanut butter, 3 tablespoons each rice vinegar and soy sauce, 1 tablespoon brown sugar, and 1 teaspoon grated fresh ginger. Toss with 8 ounces spaghetti (cooked), 1½ cups shredded rotisserie chicken, 1 sliced bell pepper, and ½ an English cucumber (cut into strips). Top with a sprinkle of chopped peanuts.

5 cups low-salt chicken broth 3/4 cup dry white wine 6 tablespoons (3/4 stick) butter 2 teaspoons minced garlic 1/4 teaspoon dried crushed red pepper 1/2 pound uncooked large shrimp, peeled, deveined 3/4 cup finely chopped shallot 1 1/2 cups arborio rice* or medium-grain white rice 2 tablespoons plus 1 teaspoon parsley preparation Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot. Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and

crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid. Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add shallot and remaining 1 teaspoon garlic; sauté until shallot is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat. Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 1 teaspoon parsley.

1 tablespoon vegetable oil 1 tablespoon ginger (fresh grated) or 1/2 tbsp powdered 2 cloves garlic, minced 1/4 to 1/2 teaspoon red-pepper flakes 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced 1 can (13.5 ounces) coconut milk 1 tablespoon cornstarch 4 ounces angel-hair pasta 1 1/2 pounds large shrimp, peeled, deveined, and tails removed 1/4 cup freshly squeezed lime juice Coarse salt 1 shallot, thinly sliced Directions Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with shallots


Time: 20 minutes 1 1/2 pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks 1/2 cup flour, more as needed 4 tablespoons neutral oil, like corn or canola Salt and pepper 2 tablespoons slivered garlic 1/4 teaspoon cayenne pepper, or to taste 1 cup ketchup. 1. Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper. 2. When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment. 3. Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve. Yield: 4 servings.

Bihari Green Beans Masala
Yield 2 to 3 servings -- Time 40 minutes Ingredients
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2 tablespoons vegetable oil or light olive oil 2 tablespoons sliced almonds 1/2 cup finely chopped onion 3 large cloves garlic, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sweet paprika 1/2 teaspoon red chili pepper flakes 3/4 teaspoon kosher salt 3/4 cup coconut milk 3/4 pound green beans, trimmed and cut into 1-inch pieces 1 teaspoon lime juice

Method 1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.

2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.

3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
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4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds. If desired, serve accompanied by plain cooked rice or roti flatbread. The recipe can be adapted for 12 ounces of raw cauliflower or carrots. Trim and peel the carrots, and cuts them in one-inch diagonal slices. For the cauliflower, use the florets, and cut them in pieces that are one and a half inches in diameter.

Curried Cauliflower Flatbread
Time: 1 1/2 hours · · · · · · 1 medium cauliflower (1 1/2 pounds), trimmed and finely chopped 4 tablespoons peanut oil, or grapeseed, corn or olive oil Salt and ground black pepper 1 cup whole wheat flour 1 1/2 cups light coconut milk 1 tablespoon curry powder, or more to taste.

1. Heat oven to 400 degrees. Put cauliflower in a roasting pan, drizzle with a tablespoon of oil, sprinkle with salt and pepper and toss. Spread into a single layer and roast until tender and nicely browned, tossing with a spatula halfway through, for a total of 15 to 20 minutes. 2. While cauliflower roasts, put flour into a bowl. Add one teaspoon of salt and coconut milk, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside. 3. When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter. 4. Pour remaining oil into a 10-inch nonstick ovenproof skillet and put in oven. Wait a couple of minutes for oil to get hot, then carefully remove pan, pour in batter, spread it into an even layer and return skillet to oven. Bake for about an hour, or until flatbread is well browned, firm and crisp around edges. (It will release easily from pan when it is done.) Let it rest for a couple of minutes before turning it out and cutting it into wedges.

Yield: 4 to 8 appetizer servings.

Lentils With Curried Tarka
Time: 45 minutes · · · · · · · 1 cup dried brown lentils, washed and picked over 2 1/2 cups water, coconut milk or vegetable stock, more if needed 4 tablespoons butter or vegetable oil 1 cup chopped shallots 1 tablespoon lemon zest 1 tablespoon curry powder Salt and freshly ground black pepper

1. In a medium saucepan, combine lentils and liquid and bring to a boil over medium-high heat. Turn heat down to medium-low so that mixture bubbles gently, cover partly and cook, stirring occasionally, until lentils are just tender, 20 to 30 minutes. Add liquid as necessary to keep them a little soupy. 2. Put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add scallions and lemon zest and cook, stirring frequently, until soft and fragrant, 3 to 5 minutes. Stir in the curry powder and cook and stir for another minute or so. Add a large pinch of salt, some pepper. Cook mixture (the tarka) for just another 30 seconds or so, then turn off heat. 3. When lentils are cooked to desired tenderness, stir shallot mixture into the lentils. Dal should be moist but not soupy; if it is not, add more water and heat through. Taste and adjust seasoning and serve. Yield: 4 servings.

Mung Bean Dal With Apples and Coconut Tarka
Time: About an hour · · · · 1 1/2 cups dried mung beans, washed and picked over 2 medium green apples, cored, peeled and chopped 1 14-ounce can coconut milk Salt and freshly ground black pepper

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4 tablespoons butter or vegetable oil 1/2 cup shredded coconut 2 tablespoons minced fresh ginger 2 tablespoons minced garlic Pinch ground turmeric (optional) 1/2 cup sliced shallots 1/2 cup chopped fresh mint leaves Juice of 1 lime.

1. In a large pot, combine beans, apples and coconut milk. Add enough water to cover. Bring to a boil over high heat, then turn heat down to medium-low so mixture bubbles steadily but not violently. Cook, stirring occasionally and adding salt as beans become tender, until beans are quite soft, 45 to 60 minutes; add water as needed to keep everything moist. 2. When liquid has thickened, put butter or vegetable oil in a skillet over medium heat until it melts and is foamy (or shimmering if using oil). Add coconut, ginger and garlic and cook. Stir frequently and adjust heat to prevent burning, until mixture (called a tarka) crisps and turns golden, 5 to 10 minutes. 3. Add turmeric if using it, then stir in shallots, mint and lime juice. Cook for a minute or two more, then stir butter mixture into pot of beans. Taste, adjust seasoning and serve. Yield: 4 to 6 servings.

Navy Beans With Poppy Seed Tarka
Time: About an hour · · · · · · · 1 1/2 cups dried navy beans, washed, picked over and soaked if you like 2 or 3 dried Thai chilies (optional) 4 tablespoons butter or vegetable oil 2 tablespoons peeled and minced fresh ginger 1/2 cup shallot, chopped Salt and freshly ground black pepper 2 tablespoons poppy seeds

1. In a medium pot, place beans with chilies, if you are using them, and add enough water to cover by about 1/2 inch. Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring occasionally, until beans are soft, 35 to 45 minutes; add more water as needed to keep beans from sticking. 2. When beans are just tender, put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add ginger and shallot and cook, stirring frequently, until

soft and golden, about 5 minutes. Sprinkle with lots of salt and pepper, then add poppy seeds, stirring to coat with oil and toast for a minute or so, then turn off heat. 3. When beans are cooked to desired tenderness, stir in the poppy seed mixture (the tarka). Taste, adjust seasoning and serve. Yield: 4 servings.

Recipe: French Lentils With Cashews
Time: About an hour · · · · · · · · · 2 tablespoons butter or peanut oil ½ cup shallots, chopped 1 tablespoon curry powder or garam masala 1/4 cup tomato paste 1 cup chopped cashews 1/2 cup dried French green (Le Puy) lentils, washed and picked over Salt and freshly ground black pepper 1/2 cup yogurt for garnish 1/4 cup chopped parsley for garnish.

1. Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes. 2. Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch. 3. Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Chicken Tagine with Apricots and Almonds
1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric

1/2 teaspoon black pepper 1 1/4 teaspoons salt 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded 1 tablespoon unsalted butter 1 medium red onion, halved, then sliced 1/4 inch thick -- equivalent in shallots 4 garlic cloves, finely chopped 5 sprigs fresh flat-leaf parsley 1 1/2 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots, separated into halves 1/3 cup whole blanched almonds Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string

preparation Preheat oven to 425. Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well. Heat butter and 1 tablespoon oil in skillet, uncovered, over moderate heat until hot but not smoking, then f chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Add chicken, shallot, garlic and remaining 1/4 teaspoon salt to tagine , Tie parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Put in tagine and cook for 30 minutes. While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes. While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

Tagine-Style Lamb Stew

Time: About 2 hours

2 pounds lamb shoulder 2 tablespoons unsalted butter about 1/3 cup grated shallot 4 cloves garlic, minced 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/4 cup apricot preserves 1/3 cup red wine vinegar 1 20-ounce can chickpeas, drained and rinsed 2 cups chicken stock 1/4 cup raisins 1/4 cup chopped fresh parsley 2 tablespoons lemon juice Cooked couscous, for serving.

1. Trim excess fat from the lamb and cut into 1-inch cubes. 2. In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, shallot, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.) 3. Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes. 4. Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

Yield: 6 to 8 servings.

3 tablespoons olive oil, divided 2 1/2 pounds lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes 2 cups chopped shallots 3 garlic cloves, chopped 1 tablespoon garam masala 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 cup dry red wine 1/2 cup dry Sherry 2 cups beef stock 1 (14.5 oz) can diced tomatoes in juice 1 1/2 cups golden raisins Preparation Preheat oven to 375. Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until just slightly pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add shallots; sauté until brown, about 8 minutes. Add garlic and spices and stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add lamb and accumulated juices; bring to simmer. Put entire mixture in tagine. Cook for 45 minutes. Serving Size Serves 6

Recipe: Tagine of Fish
3 tablespoons olive oil Shallot equivalent of 1 large red onion, thinly sliced into rounds 1 large potato, boiled until tender and thinly sliced into rounds

1 green bell pepper peeled and thinly sliced 1/2 cup chopped parsley 1 tablespoon paprika 2 teaspoons salt, or to taste 1 teaspoon freshly ground black pepper 2 tablespoons ground cumin, or to taste 1 teaspoon dried thyme leaves 5 cloves garlic, minced 1/4 cup fresh lemon juice 2 1/2 pounds red snapper fillets, cut into slices about 3 inches long 2 tomatoes, peeled and sliced into rounds 1 lemon, thinly sliced 1. Preheat oven to 400 degrees. Smear bottom of a tagine with 1 tablespoon olive oil. Layer slices of shallot, potato and pepper in pan. In a small bowl, combine parsley, paprika, salt, black pepper, cumin, thyme, garlic, lemon juice and 2 remaining tablespoons olive oil; mix well, and sprinkle about 2 tablespoons over vegetables in pan. 2. Rub all sides of fish with some spice mixture, and place on top of vegetables. Sandwich two pieces of fillet together before arranging them. 3. Smear tomato slices with spice mixture, and place on fish. Top with lemon slices and any remaining spice mixture. Sprinkle with more salt, if desired, and drizzle with 1 to 2 tablespoons water. 4. Cover with a lid or foil, and bake until fish is cooked through (30 minutes to 1 hour, depending). Yield: 6 servings.

Persian Jeweled Rice
2 cups best-quality Basmati rice Kosher salt Unsalted butter, 6 tablespoons in total Shallot, diced small 1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water Large pinch ground cinnamon Large pinch ground cardamom Large pinch ground allspice Large pinch ground black pepper

Large pinch ground cumin 1/3 cup chopped dried apricots 1/3 cup golden raisins or currants 1/3 cup blanched slivered almonds 1/3 cup roughly chopped pistachios. 1. Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander. 2. Heat 1 tablespoon butter in a small skillet over medium heat. Add the shallot, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots and raisins. 3. Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the shallot-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.) 4. Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes. 5. Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish. 6. To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts. Yield: 6 servings


1-1/2 cups and 2 tablespoons all-purpose flour 1-1/2 cups white sugar 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 cup solid pack pumpkin puree 1/3 cup water 1/2 cup vegetable oil 2 eggs 1/4 cup and 2 tablespoons chopped walnuts (optional)


1. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend.
Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans. 2. Bake for approximately 1 hour.

Ingredients 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt


1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour,
brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts

Directions PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Chocolate Chip Banana Bread
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1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup semisweet chocolate chips 3/4 cup walnuts, toasted, chopped (optional) 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 2 large eggs 1 cup mashed ripe bananas 2 tablespoons fresh lemon juice 1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Chocolate Stout Cupcakes with Cream Cheese Frosting

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3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes 2 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda Pinch fine salt 1 bottle stout beer (recommended: Guinness) 1 stick butter, melted 1 tablespoon vanilla extract 3 large eggs 3/4 cup sour cream 1 (8-ounce) package cream cheese, softened at room temperature 3/4 to 1 cup heavy cream 1 (1-pound) box confectioners' sugar

yield 12 cupcakes or 24 mini cupcakes

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture. Lightly grease 1-2 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa.

Orange Dreamsicle Cake
1 box vanilla cake mix

1 C. - Vanilla Chips
1 3 oz pkg of orange gelatin mix

1 cup of boiling water 1 3.4 oz package of instant vanilla pudding mix 1 pint heavy cream 1 tsp vanilla extract 1 tsp orange extract 1 can mandarin oranges Steps: 1. Prepare and bake cake with vanilla chips according to package directions for a 9x13 inch pan. After baking, poke holes in cake with the handle of a wooden spoon while it is still hot. Remove from the oven to a wire rack to cool completely. Using a wooden chopstick, poke small holes through to the bottom of the pan, all over the cake. 2. In a small bowl, dissolve a box of orange gelatin with boiling water, mix well. Slowly pour the orange gelatin mixture over the cake, making sure that the mixture gets into all the holes. 3. Cover and chill for 2 to 4 hours 4. Make whipped cream with the heavy cream, and stir in vanilla and orange extract.

5. Top with mandarin orange slices.

Spinach and Ricotta Gnudi
Ingredients 1 lb ricotta, sheep's milk 2 eggs, yolks ¼ cup spinach, blanched and chopped fine 1/4 cup Parmesan 4 tbsp flour 3 tbsp fresh breadcrumbs To taste nutmeg, grated To taste salt To taste pepper

Procedure • Mix all the ingredients together & let rest for 10 minutes. • Make two small balls and test cook. Place in boiling water until they float, then shock in ice water. • Taste; if they are too soft and don't hold together, add more flour and test again. • Portion all of the gnudi and roll into balls. • Cook and shock as before, then coat in olive oil and reserve.

To Serve
• Bring a large pot of water to a simmer and add the gnudi. • In a separate sauté pan, take some of the water from gnudi, butter and sage. Bring to a boil over medium heat. • Drain gnudi and toss in pan with the butter and sage, and gently mix until they are coated. • Finish with a drizzle of virgin olive oil. Enjoy!

TURNIP SOUP ● 3 tablespoons butter ● 1 medium onion, thinly sliced -- equivalent in shallot ● about 2 1/2 pounds turnips, peeled, cut into 1/2-inch-thick slices

● 1 medium russet potato, peeled, cut into 1/2-inch-thick slices ● 5 cups chicken broth ● 2 cups 2% milk ● Pinch of ground nutmeg ● 2 carrots, cut into matchstick-size strips ● 1 turnip, peeled, cut into matchstick-size strips ● 2 tablespoons dill Melt butter in heavy large Dutch oven over medium heat. Add shallot and sauté until it is translucent, about 12 minutes. Add sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes. Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped dill.

Rafaela’s Arroz con Pollo
Serves 6 1/4 teaspoon saffron threads, infused for 20 minutes in 1/2 cup hot water or chicken stock 1 4-pound chicken, cut into 8 pieces 1/4 cup olive oil shallot equivalent of 2 medium onions, finely chopped 1 green or red bell pepper, chopped into large chunks 1 teaspoon ground cumin 1-1/4 teaspoons salt 1/4 teaspoon black pepper, or more to taste 1- 1/2 cups white rice 2 large tomatoes, coarsely chopped 4 large garlic cloves, peeled and minced 1 large bay leaf 1/4 cup green or black olives 2- 1/2 cups hot chicken stock or water *optional: 1/2 small hot chili 1 cup cooked fresh or frozen peas, to garnish 1) In a small bowl or cup, infuse the saffron in hot water or stock. 2) Rinse the rice and set it to drain. 3) Use a large, shallow pan. Pour olive oil in it and brown chicken pieces over medium heat. Turn pieces to brown on all sides. Don’t crowd the chicken; if necessary do the browning in two batches.

Remove chicken to a platter. 4) In the same oil, sauté shallots and green pepper till starting to soften. Add cumin, salt and pepper. Add rice and stir, cooking till it glistens, about 2 minutes. 5) Add tomatoes and cook another 3 minutes. Stir garlic in. Add bay leaf. Put the browned chicken back in the pot. Add optional chili. 6) Add the saffron-infused stock, olives, and remaining hot stock or water. Taste for seasoning and add salt, pepper, or more cumin if desired. 7) Cover the pan and bring the contents to a low boil. Immediately lower the heat and allow to steam until the rice is fluffy and the chicken tender – about 20 minutes. 8) Let the pan stand, covered, for 10 minutes before serving the arroz con pollo. Spoon out onto a serving platter and garnish with cooked peas all around.


Mix together ● 2 1/2 tablespoons paprika ● 2 tablespoons salt ● 2 tablespoons garlic powder ● 1 tablespoon black pepper ● 1 tablespoon onion powder ● 1 tablespoon cayenne pepper ● 1 tablespoon dried leaf oregano ● 1 tablespoon dried thyme

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3 duck breasts 1 tablespoon olive oil

Preheat the oven to 400 degrees F. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with spice mix. Warm a heavy bottomed ovenproof skillet over medium heat with oil. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

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