Maple Apple Muffins

1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tablespoon baking powder
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups apple chopped & peeled into 1/2″ pieces
12 pecan halves

glaze (optional):
1/3 cup powdered sugar
2 Tbs maple syrup

Preheat oven to 400°F.

1 Grease 12-cup muffin tin or line with paper liners.
2 In a large bowl, whisk together dry ingredients (through cinnamon)
3 In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened.
4 Fold in apples.
5 Fill prepared muffin cups to the top. Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

Pumpkin Spice Cheesecake Brownies

makes 16 bars

Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder - I used Hershey's Special Dark cocoa
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
6 oz cream cheese, softened - I used 8oz
1 egg
1/3 cup sugar - I used 1/2 cup
2 tbsp flour - I used 2 Tbsp + 2 tsp
1/2 cup pumpkin puree - I used 2/3 cup
1/4 tsp pure vanilla extract - I used 1/3 tsp
1/2 tsp cinnamon - I used 2/3 tsp
1/4 tsp each ground ginger and ground cloves - I used 1/3 tsp

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Sweet Potato Salad

2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley

Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper

Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.

Banana-Walnut Chocolate-Chunk Cookies

(From: Martha Stewart’s Cookies, pg 170)

1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon coarse salt
½ teaspoon baking soda
¾ cup (1 ½ sticks) unsalted, room temperature butter
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 ½ teaspoon pure vanilla extract
½ cup mashed ripe banana (about 1 large banana)
1 cup old-fashioned rolled oats
8 ounces semi-sweet chocolate, coarsely chopped into ¼-inch chucks
(I just used semi-sweet chocolate chips)
½ cup coarsely chopped walnuts (about 2 ounces), toasted
(I did NOT toast the walnuts)

Preheat oven to 375 degrees. Whisk together both flours, salt, and baking soda in a bowl.

Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chunks, and walnuts.

Using a 1 ½ inch ice cream scoop, drop dough onto baking sheets lined with parachment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire rack; let cool completely.

Cookies can be stored in an airtight container at room temperature for up to 2 days.

Cacciatore Stoup

From Rachel Ray

Ingredients:
3 tablespoons extra-virgin olive oil (EVOO)
2 portobello mushroom caps, cut into bite-size pieces
3 large potatoes thinly sliced
2 cubanelle peppers, seeded and cut into bite-size pieces
1 large red bell pepper, seeded and cut into bite-size pieces
2 chicken breasts diced
1 large onion, cut into bite-size pieces
1 cup of red wine
1/2 teaspoon crushed red pepper
Salt and black pepper
3 slices white bread, torn
One 28-ounce can tomatoes, preferably San Marzano (one can diced and one crushed)
One 32-ounce container (2-4 cups) chicken broth (less if you want thicker liquid)
Crusty whole grain bread, to pass around the table
Handfuls of arugula

Directions:

In a Dutch oven or soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Brown the chicken but do not fully cook through. Then add the potatoes to brown and soften. Add the mushrooms, peppers and onion and cook until tender, 7 to 8 minutes. Season with the crushed red pepper and salt and black pepper to taste. Deglaze the pot with the red wine.

Add the chicken broth and bring to a boil. Add the tomatoes to the pot and break up with a wooden spoon. Cover the pot, lower the heat and simmer the stoup for 10 minutes.

Serve the stoup in shallow bowls with extra parmesan cheese and plenty of bread for mopping. Top with arugula.

Szechuan Eggplant Stirfry

INGREDIENTS

3 Asian eggplants, about 2 pounds
1/2 package extra firm tofu, drained, and cut into cubes
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
Thai holy basil leaves, for garnish

DIRECTIONS

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant and tofu, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant and tofu to a side platter and cook the remaining eggplant and tofu in same manner, adding more oil, if needed.

After all the eggplant and tofu are out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant and tofu back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and serve.

Mud Cake

1 1/2 cup black coffee
1/4 cup brandy
150 g dark chocolate
250 g butter
2 cup sugar
2 cup flour
1 teaspoon baking soda
pinch of salt
2 lightly beaten eggs
1 teaspoon vanilla

Ganache:
1 cup whipping cream
200 g dark chocolate pieces
1 teaspoon butter

Preheat owen to 135°. In a saucepan over low heat, heat coffee, chocolate, butter and brandy. Stir frequently until melted and smooth. Remove from the heat and cool slightly. Sift flour, salt and baking soda. Whisk gradually sugar and flour into chocolate mixture, continue beating until smooth and well blended. Add eggs and vanilla and stir well. Pour mixture into cake pan 23-24 cm. Bake for 1 hour and 30 minutes. Transfer cake onto wire rack to cool.

Ganache: In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth, add butter and keep stirring until melted. Let it cool, and decorate cake.

Asian Noodle Salad

Salad Ingredients
1 16oz package linguine noodles
½ small head purple cabbage, very finely sliced
1 ½ cups bean sprouts
3 scallions, thinly sliced
1 cup frozen peas, thawed
1 cup grated carrot (1-2 carrots)
¼ cup chopped fresh cilantro

Dressing Ingredients
1/3 cup grapeseed or peanut oil
2 tsp sesame oil
1-2 tsp chili oil
2 tbsp lime juice (about the juice of 1 lime)
3 tablespoons soy sauce
2 tbsp honey
1 tbsp fresh ginger, minced
1 large clove garlic, minced

Cook the linguini according to the package directions, drain, and rinse with cold water. Allow to drain completely. Put all of the dressing ingredients in a blender and blend until smooth. Adjust for heat with the chili oil according to your taste. Combine all of the salad ingredients in a large bowl. Add dressing and mix well. Taste for salt and adjust accordingly. Serve at room temperature.

Banana-walnut muffins

1/2 cup butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 eggs
2 1/3 cups mashed bananas (overripe is best)
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
1 tsp vanilla
1 tsp cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Spray mini muffin pan with Pam.

In a large bowl, cream butter with sugars. Add eggs & mashed banana. Stir until well blended. Add flour, soda, salt, allspice, vanilla & cinnamon. Stir just enough to moisten. Fold in chopped walnuts.

Scoop into mini muffin pan. Bake for 16-18 minutes. Let cool for 5 minutes and then flip out onto a cooling rack.

Makes 48 mini muffins

Chicken Soup

Ingredients

(serves 6-8)

2 Tbl olive oil
250gm bacon or any cured pork product (smoked pork belly, speck, pancetta etc) - diced
3 brown onions - diced
1 carrot- peeled and diced
2 celery stalks - diced
4 chicken thigh fillets - diced into 2cm pieces
4 cloves of garlic - crushed
1 C dry white wine
4 C chicken stock
400g tinned crushed tomatoes
2 zucchinis - diced
400g tin of cannellini beans - rinsed and drained
1 C of small pasta - risoni, tempesta or soup pasta
50g baby spinach leaves - large stems removed
1-2 Tbl of chopped parsley or basil (whichever you fancy)

Method

Over medium high heat, heat the oil and sauté the bacon for a couple of minutes until slightly coloured.

Add onions, carrots and celery and fry for about 10 minutes or until the veges have softened.

Add chicken and garlic and fry for about 5 minutes, stirring occasionally, until the chicken is opaque.

Add the white wine and deglaze the pan, scraping the bottom and let it simmer for a couple of minutes to reduce. Add the chicken stock and tinned tomatoes, stir and bring to a boil. Reduce heat to medium, stick on the lid and simmer for 10 minutes.

Remove the lid and season to taste with salt, cracked black pepper and sugar (if you wish to counter the acidity of the tomatoes). Add the zucchinis, beans and pasta, mix and simmer with the lid on for about 10-12 minutes or until the pasta is al-dente.

Remove from the heat and stir in the spinach and herbs until wilted. Serve immediately with a hot crusty bread roll and a soul-friendly glass of wine.

Chicken with Red Pepper

Ingredients:
1 lb chicken thigh meat
1 eggplant, cut into medium-sized cubes
1 cup of shredded carrots
10 dry red pepper (seeded and rinse)
1 teaspoon ginger, minced
1 tablespoon garlic, minced
3 green onion, cut into 2" length
3.5 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1.5 tablespoon sugar
1.5 tablespoon rice wine
1/2 salt
1 teaspoon vinegar
1 tablespoon cornstarch
1.5 teaspoon cornstarch, dissolved in 3 tablespoons water
1 teaspoon sesame oil
1/2 cup chopped cashew

Directions:

Cut the chicken meat into 1" cubes and marinate with 1 tablespoon each of soy sauce, cornstarch and oil for at least 30 minutes.

Heat 1/2 cup of oil in a wok, stir fry the chicken meat for a couple of minutes or so over high heat and then set aside.

Saute dry pepper in the wok over medium heat with 2 tablespoon of oil until fragrant.
Add in ginger, garlic and green onion; continue to stir fry for another minute.
Add the chicken meat back to the wok, along with eggplants and shredded carrots; cook for another 5 minutes or so and then add the rest of the seasoning sauce.
Stir until thicken and heated thoroughly.

Remove, add some chopped cashew and serve hot over rice.

Simple One Hour Homemade Bread

From http://www.lafujimama.com/2009/09/simple-one-hour-homemade-bread.html

Makes 2 loaves

5 1/4 cups white bread flour
2 - 4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) saf-instant yeast
1 1/2 Tbsp. oil
2 cups hot water

1. Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.

2. Mix for 5 minutes. (Do not add any more flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).

4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.

5. While loaves are rising, preheat oven to 350 degrees Fahrenheit. When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle. Bake loaves for 25 minutes, or until they are golden brown.

Hoisin Pork Chops

From Emeril Lagasse (Food Network, 2002)

1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
2 (1/2-inch-thick) pork chops
1/4 cup honey
Vegetable oil
Preheat the oven to 350 degrees F.

In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade.

Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil, and cook at a low boil for at least 10 minutes.

Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until an instant-read thermometer registers 160 degrees F.

Remove the chops from the oven and set aside to rest for a few minutes. Serve immediately.

Chinese Sweet and Sour Pork Chops with Yellow Bell Pepper

Serve 4

4 x Pork Chops
1 medium onion, sliced
1 yellow bell pepper (yellow capsicum), cut into long strips
2 tbsp green peas
4 tbsp oil
1/2 cup water
2 tbsp rice wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp tomato ketchup (I use Heinz)
1/2 tsp salt
1/2 tsp Worcestershire sauce
Corn starch water (mix 1 tbsp water with 1 1/2 tsp corn starch in a bowl)

Method

Heat 3 tbsp of oil in a frying pan and pan fry pork chops until brown on both sides and cooked through (approximately 3 minutes on each side depending on the thickness of your chops).

Remove and place them on a serving plate.

Heat 1 tbsp of oil in a wok or a sauce pan, stir fry the onion until soft, add yellow bell pepper and green peas and stir fry for a further minute.

Add water, rice wine vinegar, sugar, ketchup, salt, Worcestershire sauce; bring to a boil.

Add corn starch water to thicken the sauce.

Pour the sauce over the pork chops and serve immediately with steamed rice.

Melissa d'Arabian's Crispy Skinned Chicken a l'Orange

Ingredients:
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Directions:
Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.