Apple Crisp Mix-in-the-Pan Bars

• 2 cups (6 ounces) rolled oats
• 1 ¼ cups (6 ¼ ounces) all-purpose flour 
• 1 cup (7 ounces) packed light brown sugar 
• 1 ¼ teaspoons cinnamon, divided 
• 3/4 teaspoon salt 
• 1/4 plus 1/8 teaspoon baking soda 
• 12 tablespoons (6 ounces) unsalted butter, melted 
• 2 pounds (about 5 to 6 large) Granny Smith apples 
• 2 tablespoons granulated sugar, divided  

Place an oven rack in the middle position. Preheat the oven to 375°F.

Combine the oats, flour, brown sugar, 1 teaspoon of the cinnamon, the salt, and the baking soda directly into a 13 x 9 x 2-inch nonstick pan. Add the butter and stir until moistened. Reserve 1 cup of the crumbs and set aside. Firmly press the remaining mixture into the bottom of the pan.

Spread half of the apple slices evenly over the crust. Sprinkle 1 tablespoon of the sugar, the lemon juice, and the remaining ¼ teaspoon cinnamon over the apples.

Layer on the remaining apples, and then sprinkle the remaining sugar over the top. Scatter the reserved oat mixture over the apples and cover the pan tightly with foil.

Bake for 30 minutes to start to soften the apples. Remove foil and continue to bake until the oat topping is golden and the apples are tender, about 30 minutes more.

Set the pan on a wire rack to cool. Cut into rectangles.

Yield: 12 bars (4x2")

VERDICT:  From One-Bowl Baking. Not as good as actual crisp, and probably not as good for you, either.  Toss.

Tabbouleh

• 1/2 cup fine-grind (#1) or medium-grind (#2) bulgur
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice, or to taste
• Salt and freshly ground black pepper
• 1 cup parsley leaves, roughly chopped
• 1 cup fresh mint leaves, roughly chopped
• 1 cup peas or fava beans (frozen are fine; run them under cold water to thaw)
• 6 radishes, chopped
• 1/2 cup scallions, chopped
• 2 medium tomatoes, chopped
• 6 black olives, pitted and chopped, or more to taste (optional)

Soak the bulgur in 1¼ cups boiling water to cover until tender, 10 to 20 minutes, depending on the grind. If any water remains when the bulgur is done, put the bulgur in a fine strainer and press down on it, or squeeze it in a cloth. Toss the bulgur with the oil and lemon juice and sprinkle with salt and pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.) Just before you're ready to eat, add the remaining ingredients and toss gently; taste, adjust the seasoning, adding more oil or lemon juice as needed.

Serves 4; 280 calories.

VERDICT: I loosely followed this, doubling it and using edamame, plus a little less mint and a lot more olives.  It's not bad, but not very strongly seasoned.  Toss.

Crunchy Coffee-Cocoa Shake

• 4 ounces chilled coffee
• 4 ounces fat-free milk
• 1 banana (preferably frozen), sliced
• 2 tablespoons whole almonds
• 2 teaspoons natural cocoa powder

Combine in blender, process until smooth.

Serves 1; 259 calories.

VERDICT:  Not bad at all--the almonds processed until not crunchy at all, which I appreciate in a breakfast smoothie.  Keep.

Dal with Cauliflower, Eggplant, and Zucchini

• 1 T. vegetable oil, plus more as needed
• 1 T. butter
• 1 c. chopped onion
• 2 T. peeled and minced fresh ginger
• 1 T. minced garlic
• 2 c. cauliflower florets and stems cut into bite-sized pieces
• 1 c. cubed eggplant, salted, rinsed, and dried
• 1 c. cubed zucchini
• 4 cardamom pods
• 1 T. mustard seeds
• 2 whole cloves
• black pepper
• 1 dried mild chile, like ancho (optional)
• 1 c. brown or red lentils, washed and picked over
• water
• salt
• 1/2 c. chopped fresh cilantro

Combine the oil and butter in a large pot or Dutch oven over medium heat.  When the butter is melted, add onion, ginger, and garlic, and cook, stirring, for 5 minutes, or until soft.  Remove from the pot.

Raise the heat to medium-high.  Add the cauliflower and cook, 5-10 minutes, or until browned.  Remove the cauliflower and add a little more oil to the pan.  Add eggplant and zucchini and cook, stirring, 5-10 minutes, or until browned.  Add the cardamom, mustard seeds, cloves, pepper (to taste), and chile pepper, if using,  Stir for 1 or 2 minutes, or until the spices are fragrant but not burning.

Return the onion mixture and cauliflower to the pot.  Add the lentils and enough water to cover by about 1".  Bring to a boil, then adjust the heat so the mixture bubbles gently.  Cover and cook, stirring occasionally and adding water if necessary, for 25 to 35 minutes, or until the lentils are tender.  Remove cardamom pods, cloves, and chile pepper.  Sprinkle with salt, adjust seasoning.  Garnish with cilantro and serve.

Serves 4; 281 calories.

VERDICT:  This ended up looking gross and tasting bland.  I also couldn't find all of the cardamom pods, as they were exactly the same color as the dal, so I ended up eating one.  There is a quick version, which involves using ground spices and just tossing everything into the pot at one time, but I don't think it's worth trying.  Undoubtedly healthy, but not that enjoyable.  Toss.

Blueberry-Oatmeal Smoothie

• 1 c. fat-free milk
• 1/2 c.  frozen blueberries
• 1/2 c. fat-free plain Greek yogurt
• 1/4 c. old-fashioned rolled oats
• 1 T. ground flaxseed

Combine the milk, blueberries, yogurt, oats, and flaxseed in a blender.  Process until smooth.

Serves 1; 306 calories

VERDICT:  No amount of processing made the oats smooth, and the flaxseed doesn't help texture matters any.  Toss.

Pinto Bean Chili with Corn and Winter Squash

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups)
• 3 cups cooked pinto beans
• 1 1/2 cups water
• 1 cup frozen whole-kernel corn
• 1 teaspoon salt
• 1 (14.5-ounce) can crushed tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained 
• 3 ounces crumbled queso fresco (about 3/4 cup)
• 6 lime wedges

Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

Serves 6 (1.5 c. chili, 2 T. cheese); 320 calories.

VERDICT:  Not spectacular, but not bad.  We didn't make it in the slow cooker, as ours is too small.  After adding the squash and remaining ingredients, we just cooked it on the stove for about 35 minutes instead.  We also liked it better with cheddar and sour cream than with the feta we substituted for queso fresco.  Keep.
 

Dark Moon

• 1½ cups cold-brew coffee
• ½ cup coffee liqueur
• ½ cup spiced rum
• 1 12-oz. bottle Coca-Cola, preferably Mexican
• ½ cup heavy cream 

Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly. 

DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.

Serves 8, 240 calories.

VERDICT:  Good.  The Coke is the crucial ingredient, I think.  Keep.

Thai Butternut Soup

• 1 teaspoon canola oil
• 1 cup chopped onion
• 2 1/2 teaspoons red curry paste
• 1 1/2 teaspoons minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1 cup fat-free, lower-sodium chicken broth
• 2 teaspoons brown sugar
• 2 (12-ounce) packages frozen pureed butternut squash
• 1 (14-ounce) can light coconut milk
• 1 1/2 teaspoons fish sauce
• 1/4 teaspoon salt
• 1/2 cup chopped unsalted, dry-roasted peanuts
• 1/4 cup cilantro leaves
• 1 lime, cut into 8 wedges

 Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.

Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges. 

Serves 4 (about 1 c. soup, 2 T. peanuts, 1 T. cilantro); 302 calories

VERDICT:  Not bad for the amount of effort.  I substituted tamari for fish sauce and water for chicken broth.   I also used my immersion blender.  Keep.