Maple Pretzel Nuts

• 6  cups  mini pretzels
• 2  cups  oyster crackers
• 2  cups unsalted roasted peanuts
• 2  cups  cashews
• 1  cup  pure maple syrup
• 1/4  cup canola oil 
• 3  tablespoons  dry mustard
• kosher salt
• 1  teaspoon  cayenne pepper

Preheat oven to 325° F. Toss together the pretzels, oyster crackers, peanuts, cashews, maple syrup, oil, dry mustard, 2 teaspoons salt, and cayenne pepper.

Bake on two parchment-lined rimmed baking sheets, tossing once, until golden and glazed, 25 to 30 minutes; let cool. Store at room temperature for up to 3 weeks.
Yield: 6 2 cup gifts.

VERDICT:  This was another Dad-and-Connie gift, and this one I liked.  It was subtle but good, and super easy to put together.  I did whisk together the glaze before I added it to the rest of the ingredients.  Keep.
 

Spicy Asian Brittle

• 1 1/2 cups almonds, toasted
• 1 1/2 cups cashews, toasted
• 1/2 cup wasabi peas
• 1/2 cup sesame sticks
• 2 tablespoons sesame seeds
• 1 teaspoon crushed red-pepper flakes
• 1 teaspoon ground ginger
• 1 cup sugar
• 3 tablespoons soy sauce

Line a baking sheet with a Silpat baking mat; set aside. In a medium bowl, stir together the almonds, cashews, wasabi peas, sesame sticks, sesame seeds, pepper flakes, and ginger.

In a medium saucepan over medium high heat, stir together sugar and 1/2 cup water until sugar is dissolved. Bring to a boil, brushing down sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 10 minutes. Remove from heat; stir in the soy sauce, and add nut mixture, stirring to coat.

Pour onto prepared baking sheet. Use the back of an oiled spoon to flatten; let cool completely. Break brittle into bite-size pieces. Nut brittle can be stored in an airtight container up to 1 week.

 

Makes 1 1/2 pounds.

 

VERDICT:  Meh.  This was a present for Dad and Connie.  I did not particularly care for it--toss.

 

 

Brie and Egg Strata

• 2 teaspoons olive oil
• 2 cups chopped onion
• 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
• 1 cup chopped red bell pepper
• 1 cup halved grape tomatoes
• 1 teaspoon salt, divided
• 3/4 pound ciabatta, cut into 1-inch cubes, toasted
• Cooking spray
• 4 ounces Brie cheese, rind removed and chopped 
• 1 cup egg substitute
• 2 large eggs
• 1 teaspoon herbes de Provence
• 1/4 teaspoon freshly ground black pepper
• 3 cups 1% low-fat milk 
• 2 tablespoons chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.

Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.

Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.


Preheat oven to 350°.

Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.

Serves 12; 205 calories.

VERDICT:  We made this for Christmas brunch.  As noted in the recipe, we made the recipe up through topping with Brie and refrigerated overnight.  I thought it was a little watery, but had good flavor.  If I made it again, I would leave out the tomato and pepper, and maybe roast tomatoes for the top.  Toss, I think.
 

Gooey Cinnamon Squares

Soft Cookie Base

• 8 tablespoons unsalted butter, room temperature, plus more for the pan
• 1 1/2 c. (188 grams) all-purpose flour
• 1 tsp. cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp. table salt
• 3/4 c. (150 grams) sugar
• 1 large egg
• 1/4 c. milk

Gooey Layer

• 1/4 c. light corn syrup, golden syrup, or honey
• 1/4 c. milk, half-and-half, or heavy cream
• 1 T. vanilla extract
• 12 T. butter, room temperature
• 1 c. plus 2 T. sugar
• 1/4 tsp. table salt
• 1 large egg
• 1 1/4 c. (155 grams) all purpose flour

Topping

• 2 T. sugar
• 1 1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Line the bottom of a 9x13 inch pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with a nonstick spray.  Set aside.

Prepare the cookie base: Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.  In the bowl of an electric mixer, beat the 8 T. butter with sugar until light and fluffy.  Add the egg and the milk, and beat until combined, scraping down bowl and then beating for 10 seconds more.  Beat in dry ingredients until just combined.

Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula.  Set pan aside.

Prepare the gooey layer:  Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside.  In the bowl of an electric mixer, cream the butter, sugar and salt until light and fluffy.  Beat in the egg, scrape down sides of bowl, and mix for 10 seconds more,  Add 1/3 of flour and mix, then 1/2 of vanilla mixture and mix.  Repeat again, twice until all of the flour has been mixed just until combined.  Dollop over the cookie base and spread carefully with an offset spatula or butter knife.

Make the topping: Mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer.  It will be thick but will come out of the oven almost like a creme brulee lid, i.e., awesomely.

To bake and serve: Bake for 25 to 30 minutes until the cookies have bronzed on top.  The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done.  Let cool completely on a rack, then cut into squares.

The squares keep at room temperature at least a week.

VERDICT:  The layers were incredibly hard to spread--it didn't seem like there was enough batter, and the parchment paper kept sliding around.  My cinnamon lid also didn't turn out at all like creme brulee lid.  However, it was still very, very good, so we'll keep it around.

Strongbow Chili

• 1 package gluten-free soy chorizo, removed from casing and crumbled or chopped
• 1 can of black beans, gently mashed with a fork
• 1 green or red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 T. ground cumin
• 2-3 T. chili powder
• 1 can dark red kidney beans, rinsed and drained
• 1 bottle Strongbow hard cider
• 2 14 oz. cans fire-roasted tomatoes, diced, drained

In a big pot, over med-high heat, add chorizo to a little bit of extra-virgin olive oil and break apart with a spoon.  Cook for 1-2 minutes, then add black beans.

Cook for 2-3 minutes, to let flavors combine.  Add onions, bell pepper, garlic, cumin and chili powder and kidney beans.  Stir and let sizzle for 3-5 minutes.

Pour in Strongbow and allow to simmer for a few minutes, until liquid is reduced a bit.  Add tomatoes and stir it all up.  Reduce heat to medium-low and let simmer until you're ready to eat (at least 5-10 minutes).

VERDICT:  I edited this recipe a little bit, removing the "I LOVE cumin!!" editorializing.  It's fine, and is certainly quick, but requires some specialized ingredients.  Toss.

Tom & Jerry Batter

• 5 eggs, separated
• 1/2 cup powdered sugar
• 1 cup brandy, warmed
• 1 cup dark rum, warmed
• 1 tsp quality vanilla extract
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• Warm Whole milk and coffee (Some people substitute hot water, but coffee and milk add an unreal dimension)

In a large, clean bowl, beat the egg whites. Add the powdered sugar gradually, beating until the whites begin to form stiff peaks. In a separate bowl, beat the yolks, vanilla, allspice, cinnamon, and nutmeg until combined. Carefully fold the yolk mixture into the egg whites.

Serve each drink by placing half a shot of brandy, half a shot of rum, and as much warm milk and coffee into the mug as you like. Top with frothy egg batter, garnish with fresh grated nutmeg and serve.

Serves 10.

VERDICT:  For lifting a random recipe off of the Internet, these turned out to be surprisingly easy to make and surprisingly good to drink.  It took some experimentation to come up with the right proportions of milk to booze, but this ended up being warm and spicy and festive.  (We did not put coffee in, because that is not a proper Tom & Jerry, and we also neglected to warm the rum and brandy, which I don't think mattered at all.)  Probably a once-a-year drink, if that, but keep nonetheless.

Note: I froze some of the batter, and so far, it seems to be working just fine to scoop it right from the freezer into the cup of warm milk and alcohol.

Classic From the Vault: Strawberry Banana Jello Salad

• 1 box of strawberry Jello
• 1 10 oz pkg frozen strawberries 
• 1 c. boiling water
• sliced bananas

Add boiling water to jello.  Stir until dissolved.  Add strawberries and stir to break up.  Chill.

VERDICT:  This is the best Jello salad ever.  Despite being made of largely processed and frozen foods, it manages to taste fresh and refreshing.  For future reference--use the small box of Jello, don't thaw the strawberries, and add the bananas after slightly set.  I doubled the recipe to serve eight and used three bananas.  Keep!

Neapolitan Coconut Strips

• 12 ounces white chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 ounces (3 tablespoons) unsalted butter
• 1/2 teaspoon coarse salt
• 1 vanilla bean, split and scraped, pod reserved for another use
• 4 ounces finely shredded unsweetened coconut (1 1/4 cup)
• 4 ounces finely shredded sweetened coconut (1 1/3 cup)
• 1 ounce milk chocolate, melted
• 1 drop red gel-paste food coloring

Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
 

Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
 

Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
 

Unmold coconut square using plastic overhang, and discard plastic. Trim about inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.

 

VERDICT:  Huge disappointment.  Martha's picture looked just exactly like those coconut candies you used to be able to get from the Brach's Pick-A-Mix, and I was super excited to take them to Christmas.  My finished product did look pretty much like a somewhat squished version of the classic, but it tasted chalky and overly sweet.  I know part of this is my fault--Lund's did not have finely shredded unsweetened coconut, so I used all sweetened--but I don't think that was the whole problem.  Toss.  

Cranberry Crumb Bars with Mulling Spices

Crumb:

• 16 tablespoons unsalted butter (2 sticks), chilled, plus more at room temperature for the pan
• 3 c. (375 grams) all-purpose flour
• 1 c. sugar
• 1/2 tsp. table salt
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/8 tsp. ground allspice
• 1 large egg

Filling:

• 1/2 tsp. freshly grated orange zest
• 1 1/2 T. orange juice
• 3 cups fresh cranberries
• 1/2 c. sugar
• 1 T. cornstarch

Preheat oven to 375 degrees.  Line the bottom of a 9x 13 inch baking pan with parchment paper, and butter the sides and the parchment.  In a large, widish bowl, whisk together the flour, sugar, salt, baking powder, and spices.  With a pastry blender or fork, work the chilled butter and the egg into the flour mixture until the mixture resembles a coarse meal.  Pat half the crumb base into the bottom of your prepared pan; it will be thin.

In the bowl of a food processor or blender, briefly pulse the filling ingredients until the berries are coarsely chopped but not pureed.  Spread the filling over the crumb base.  Sprinkle the remaining crumbs evenly over the cranberry mixture.

Bake cookies for 30 to 35 minutes, or until lightly browned on top.  Coll completely before cutting into squares.

Serves: 36 small rectangles.

VERDICT:  Very, very  easy, especially when John does the hard work of cutting in the butter.  I don't love these bars, but they're not bad.  Keep for ease of use and on-hand ingredients.  Also, I am in love with the I-can't-believe-I-never thought-it concept presented by Deb Perelman of weighing ingredients right in the mixing bowl, zeroing out the scale after each addition.  Genius!

Waldorf Salad with Steel-Cut Oats

• 1 cup steel-cut oats, rinsed and drained
• 1 cup water
• 1 teaspoon kosher salt, divided
• 2/3 cup coarsely chopped walnuts 
• 1 1/2 teaspoons honey
• 1/8 teaspoon ground red pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced Granny Smith apple (about 1 large)
• 1 1/2 cups torn radicchio
• 1 1/2 cups seedless red grapes, halved 
• 1/2 cup (2 ounces) crumbled blue cheese

Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.

Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.

Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.

Serves 4; 410 calories.

VERDICT:  I used wheatberries instead of oats, Braeburns instead of Granny Smiths, and feta instead of blue cheese.  Given all the substitutions, I'm not sure I can truly judge the recipe, but my rendition was not so good.  The only really good bites were the walnut ones, and even those were a little too heavy on the red pepper for my taste.  Toss. 
 

Split Pea, Barley, and Rutabaga Stew

• 2 T. vegetable oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 1 c. diced celery
• 2 or 3 cloves garlic, minced
• 1 chipotle pepper or other dried chile pepper, soaked, seeded, and minced
• 10 cups water
• 1 c. dried split peas
• 2 cups peeled, diced rutabaga or turnip
• 1/2 c. barley
• 1 T. ground coriander
• 1 T. ground cumin
• 1 T. dried oregano
• 1 t. dried thyme
• 1/2 t. ground black pepper
• 1/2 t. salt

Heat the oil in a large saucepan and add the onion, carrot, celery, garlic, and dried chile pepper.  Saute over medium heat for 7 to 10 minutes, until the vegetables are tender, stirring occasionally.  Add the water, peas, rutabaga, barley, and seasonings (except the salt) and simmer over medium-low heat for about 1 hour or more.  Stir the soup occasionally.

When the soup reaches the desired thickness, season with salt and ladle into soup bowls.  Serve hot.

Serves 6.

VERDICT:  I used turnips, which were the best part of the soup, silky and sweet.  I didn't bother soaking and mincing the pepper--I just floated it in the soup as it cooked and fished it out in the end.  Sadly, the best part of the soup was its description, which includes this sentence: "Even though the rutabaga looks like a prehistoric tuber transported through a time machine, it really can swing with today's hip beans and vegetables if given a chance."  Toss.

Crunchy Sesame Cookies

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1/3 cup tahini (roasted sesame-seed paste)
• 2 tablespoons dark sesame oil
• 1 tablespoon light-colored corn syrup
• 2 teaspoons vanilla extract
• 1 large egg 
• Cooking spray 
• 2 tablespoons granulated sugar 

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.
Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.

Serves 36 (1 cookie); 71 calories.

VERDICT:  John thinks these are weird, but I think they are delicious.  They were not hard to put together, but I did burn up the motor on the hand mixer--the dough is dense.  Keep.

Spiced Lentils and Poached Eggs

• 1 cup dried small red lentils
• 3 cups water
• 1 bay leaf
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped tomato 
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 1 tablespoon white vinegar
• 4 large eggs
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plain low-fat Greek yogurt
• 2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
 
Serves 4; 291 calories.

VERDICT:  I could take or leave the egg, but the lentils and yogurt were surprisingly delicious and really easy.  The serving size on the lentils seems a little skimpy, so make extra.  Keep.

Artichoke and Goat Cheese Strata

• 1 teaspoon olive oil
• 1/2 cup finely chopped shallots (about 1 large)
• 1 (10-ounce) package frozen artichoke hearts, thawed
• 2 garlic cloves, minced
• 1/2 teaspoon dried herbes de Provence
• 1 3/4 cups 1% low-fat milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4 cup (3 ounces) crumbled goat cheese, divided 

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

Preheat oven to 375°.

Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Serves 6; 286 calories.

VERDICT:  I was worried there wouldn't be enough seasoning, with only 1/2 tsp. herbes de Provence, but it was good.  Keep. 

 

Cowboy Christmas Breakfast

• 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
• 1 (1-lb) package bulk breakfast sausage (not links)
• 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
• 1 garlic clove, chopped
• 2 dozen large eggs
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions, chopped (1 1/4 cups)
• 1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish. 

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

VERDICT:  I did make this--a half batch--the night before and let it stand at room temperature while the oven preheated.  It puffed up magnificently and tasted great (albeit not very garlicky), even with soy sausage.  I think you could put just about anything in there and it would be good.  Keep.

Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

• 3 medium sweet potatoes (2 pounds) 
• 5 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup fresh lime juice
• 2 tablespoons warm water 
• 2 teaspoons honey
• Dash of hot sauce (optional)
• 1 jalapeño pepper, seeded and minced
• 3 cups shredded Napa cabbage
• 1 cup sliced red onion
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro 

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Serves 6 (1 1/3 c.); 259 calories.

VERDICT:  I had to modify the recipe a bit.  It's December, so I roasted the sweet potatoes in the oven at 400 degrees for about 25 minutes and toasted the pumpkin seeds in a skillet.  Also, my leftover Napa cabbage had gone squishy in some places, so I added some romaine to make up the volume.  All in all, it turned out really well.  Keep.

Lemony Kale Salad

• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil 
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 cups torn kale leaves
• 2 cups torn Swiss chard leaves
• 4 teaspoons unsalted pumpkinseed kernels
• 1/4 cup sliced green onions (about 2)
• 1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.

Serves 6 (1 c.); 65 calories.

VERDICT:  Sadly, it turned out the Parmesan I had planned on using in this salad had gone moldy, so I don't think I can judge it properly.  I'm willing to try it again, but perhaps would wilt the kale a bit first.  Keep.
 

Vegetable, Tortellini, and Kidney Bean Soup

• 2 T. vegetable oil
• 1 medium onion, diced
• 1 c. diced celery
• 1 green bell pepper, seeded and diced
• 1 small zucchini, diced
• 1 large tomato, cored and diced
• 8-12 mushrooms, sliced
• 2 c. cooked or canned red kidney beans or cannellini beans, drained
• 1 can (28 oz.) crushed tomatoes
• 4 c. water or vegetable stock
• 2 T. fresh minced parsley
• 2 T. dried basil
• 1 T. dried oregano
• 1 t. dried thyme
• 1 t. ground black pepper
• 1/2 t. salt
• 4 oz. cheese tortellini, refrigerated or frozen

Heat the oil in a large saucepan and add the onion, celery, bell pepper, zucchini, fresh tomato, and mushrooms.  Cook over medium heat for 7 to 10 minutes, stirring occasionally.  Add the beans, crushed tomatoes, water, and seasonings, reduce the heat, and cook for 15 minutes, stirring occasionally.  Add the tortellini and cook for 15 to 25 minutes longer.  Ladle the soup into bowls and serve hot.

Variations:
Top with grated Parmesan or Romano cheese.
Stir in shredded kale or mustard greens along with the beans.
Add corn kernels or green peas.

Serves 8; 179 calories.

VERDICT:  I left out the bell pepper and added extra zucchini.  I had slightly fewer beans than called for--one can is a bit shy, and I didn't want to open another.  I compensated by adding nearly twice as many tortellini as indicated.  I though the end result was excessively seasoned, but John liked it, so keep.

Rosy Applesauce

• 4 lbs Golden Delicious apples (about 8), peeled, cored, and cut into 1" pieces
• 1 1/2 cups fresh or thawed frozen cranberries (6oz)
• 1/2 cup sugar
• 1 (3") cinnamon stick

Cook apples, cranberries, sugar and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes.  Discard cinnamon stick.  (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.)  Cool to room temperature or chill before serving.  Can be made 1 week ahead and chilled, covered.

VERDICT:  Very pretty.  I made a half-batch to use up some Haralson apples and the cranberries from Thanksgiving.  Keep for such using-up occasions.

Upside-Down Cranberry-Ginger Cake

• Cooking spray
• 3/4 cup packed light brown sugar
• 2 tablespoons butter
• 1 1/2 tablespoons grated peeled fresh ginger
• 3 cups fresh cranberries
• 1 1/2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1 cup granulated sugar
• 2 large egg yolks 
• 1/2 cup fat-free milk 
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup frozen fat-free whipped topping, thawed 

Preheat oven to 350°.

Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of cake pan; invert cake onto plate. Top each serving with whipped topping.

Serves 10 (1 wedge and 1 T. whipped topping); 312 calories.

VERDICT:  I tried to melt the sugar and butter in the cake pan, but the cooking spray immediately turned black and started smoking, so I just did it in a saucepan instead and then poured it into a cake pan.  Perhaps that was the reason my cranberries looked black and not prettily red and glossy as in the picture?  No matter, the end result still tasted good, especially the fluffy, yummy, not-too-sweet cake layer.  Maybe keep and try again with a different topping?

Wheat Berry Salad with Raisins and Pistachios

• 1 cup uncooked wheat berries (hard winter wheat)
• 3/4 teaspoon salt, divided
• 3 tablespoons shelled pistachios
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/2 teaspoon ground coriander
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 cup golden raisins
• 1/4 cup thinly sliced green onions 
• 2 tablespoons chopped fresh cilantro
• 1/2 cup (2 ounces) crumbled goat cheese

 Preheat oven to 350°.

Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.

Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with goat cheese.

Serves 6 (1/2 c.); 240 calories

VERDICT:  Nicely balanced and delicious.  I thought it was a bit wasteful to heat up the oven for 3 T. of pistachios, so I didn't, and I think it's still good. Keep.

Vegetable-Bean Soup

• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1 cup finely chopped carrot
• 1 cup thinly sliced celery 
• 4 cups fat-free, less-sodium chicken broth
• 2 cups finely chopped baking potato (about 3/4 pound)
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 (15.8-ounce) can Great Northern beans or other white beans, drained
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 4 cups thinly sliced napa (Chinese) cabbage (about 1 pound)
• 2/3 cup chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.

Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.
Serves 9 (1 c.); 136 calories

VERDICT: This was a little too reminiscent of the cabbage-soup-diet cabbage soup.  Toss.

Herbed Cracker Stuffing

• 8 ounces white sandwich bread (about 9 slices), cut into 3/4-inch cubes (4 cups)
• 1 1/2 sticks unsalted butter
• 2 garlic cloves, minced (2 teaspoons)
• 2 onions, finely chopped (3 cups)
• 3 to 4 celery stalks, finely chopped (2 cups)
• 1/2 cup dry white wine
• 2 sleeves saltine crackers (about 66), coarsely crumbled (4 cups)
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup chopped fresh sage leaves
• 3 tablespoons chopped fresh thyme leaves
• Coarse salt and freshly ground pepper
• 1 cup chicken broth
• 1/2 cup whole milk
• 2 large eggs, lightly beaten

Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.

Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.

If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

Serves 8.

VERDICT:  I was so excited about this.  I thought the crackers were going to be surprising and salty and good; in practice, they essentially disappeared and the whole dish was kind of bland.  Toss.
 

Vanilla-Scented Harvest Crisp with Pistachios

Filling:

• 1 tablespoon butter 
• 1 cup dried apricots, chopped
• 1 cup apricot nectar
• 1/2 cup dried figs, chopped
• 1/4 cup dried currants or dried cranberries 
• 1 tablespoon brown sugar
• 1 tablespoon vanilla extract
• 2 tablespoons honey
• 1 1/2 pounds Granny Smith apples, peeled and chopped (about 4 apples)
• 1 (2-inch) cinnamon stick
• Cooking spray 

Topping:

• 1/2 cup regular oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 tablespoons chilled butter, cut into small pieces 
• 1 cup chopped pistachios 

Preheat oven to 375°.

To prepare filling, melt butter in a large saucepan over medium-high heat. Add apricots and the next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Discard cinnamon stick. Place filling in an 8-inch square baking dish coated with cooking spray.

To prepare topping, place oats in a food processor; pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/4 cup brown sugar, salt, and ground cinnamon to oats; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pistachios; toss well. Sprinkle topping over filling. Bake at 375° for 25 minutes or until golden.

Serves 12; 272 calories.

VERDICT:  Very good Thanksgiving dessert.  Very sweet, but vanilla ice cream cuts that nicely.  It's also a good recipe to use up whatever dried fruit you have in the cupboard--I polished off the apricots, currants, and craisins.  (I left out figs altogether.)  Keep.

Coconut-Sour Cherry Granola

• 2 3/4 cups organic rolled oats
• 1 cup unsweetened coconut flakes
• 1 cup unsalted pistachios
• 1/3 cup unsalted pepitas (hulled green pumpkin seeds)
• 1 tablespoon kosher salt (or 1 1/2 teaspoons fine salt)
• 1/2 cup packed light brown sugar
• 1/3 cup maple syrup
• 1/3 cup extra-virgin olive oil
• 3/4 cup dried sour cherries

Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.

Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Serves 28 (about 1/4 c.); 119 calories.

VERDICT:  Best granola ever!  It has a definite, but not unpleasant saltiness, and notable brown-sugar goodness (I used dark brown, which I had on hand).  It's a little spendy, with the pistachios, cherries, and maple syrup, but it's worth it.  Keep!

Moroccan-Spiced Spaghetti Squash

• 1 (3 1/2- to 4-pound) spaghetti squash
• 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse

Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work — I’ve made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sautéed greens.

 

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

Serves 4.

VERDICT:  I made this because I had had a spaghetti squash lying around for a while, and I had all the other ingredients.  I can't say I recommend cooking the squash in the microwave--it was certainly faster, but it seemed really watery.  I also forgot to weigh my squash before I started cooking it and had to guess on how much of the butter to use, so it's probably my own fault that it seemed a little lackluster.  Toss.

Classic from the Vault: Spicy Cranberries

• 1/2 c. sugar
• 2 inches stick cinnamon
• 1 c. fresh cranberries

Combine 1/4 c. water and sugar in small saucepan.  Add cinnamon.  Bring to boil, stirring till sugar dissolves.  Add cranberries and boil rapidly till berries just pop, about 2 minutes.  Chill.  Remove cinnamon.  Serve in hollowed out lemon cups.  Makes 3/4 c.

VERDICT:  This recipe is marked "really good" in my mom's 1968 Better Homes and Gardens Cooking for Two cookbook.  It is really good, and has been made for Thanksgiving for many years.

Tomato and Lentil Soup

• 2 tablespoons extravirgin olive oil
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped carrot 
• 1/2 cup finely chopped celery 
• 2 garlic cloves, minced
• 5 1/2 cups water
• 1 1/2 cups dried lentils
• 2 tablespoons chopped fresh dill, divided
• 2 bay leaves
• 1 dried red chile pepper
• 1 (8-ounce) can tomato sauce
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) crumbled feta cheese

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

VERDICT:  This did not seem tomato-y enough to warrant the title.  Or soup-like, for that matter--there's barely any liquid in it by the end.  But it's good, nonetheless.  The fresh dill is nice, and the feta pushes it over the edge to being a keeper.

Brown Soda Bread

• Cooking spray 
• 11.25 ounces whole-wheat flour (about 2 1/2 cups) 
• 2.25 ounces all-purpose flour (about 1/2 cup) 
• 1/2 cup steel-cut oats (such as McCann's)
• 2 tablespoons brown sugar
• 1 tablespoon wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1 large egg, lightly beaten 

Preheat oven to 325°.

Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.

Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.

Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.

Serves 12; 160 calories.

VERDICT:  A little crumbly for sandwiches, but nice toasted.  My loaf pan is smaller than indicated, so I left a little dough out and cooked it a little longer and it turned out fine, albeit with a weird hump on one side.  Keep.