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.