Chocolate Chunk Brownies

Recipe: From “Chocolatier,” 9/1989
Serving Size: 24

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder — double acting
1/8 teaspoon salt
14 ounces semisweet chocolate — finely chopped
1 cup granulated sugar — (I scant the cup by about 2 T.)
2 tablespoons granulated sugar
9 tablespoons unsalted butter — cut into tablespoons
1/4 cup light corn syrup
1/4 cup water
3 large eggs — chilled
1 tablespoon vanilla extract
1 1/2 cups walnuts — coarsely chopped
9 ounces dark chocolate — chopped in 1/4″ chunks

1. Position rack in center of oven and preheat to 325. Line a 9×13 baking pan with a double thickness of foil so the foil extends 2 inches beyond the 2 shorter ends of the pan. Fold overhang down along the sides of the pan. Butter the bottom of the foil-lined pan.
2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Place the semisweet chocolate in a large bowl.
3. In a medium saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts. the sugar is dissolved and the mixture comes to a boil. Remove from heat and pour hot syrup over the chocolate. Let mixture stand for 1-2 minutes, to melt the chocolate. Whisk until smooth.
4. One at a time, whisk in the eggs, blending until smooth. Whisk in the vanilla and the flour mixture, mixing until the batter is smooth. Using a rubber spatula, fold in 1 cup of the walnuts and 6 ounces of the dark chocolate chunks.
5. Scrape the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over the top of the batter. Bake the brownies for 40-50 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it.
6. Invert the brownies onto a large plate or cutting board. Remove the pan and carefully peel off the foil. Invert again onto a smooth cutting surface and cut into 24 bars. Cool the brownies in the pan and set on a wire rack. When the brownies are completely cool, cover the pan of brownies with plastic wrap and let them set at room temperature for at least 6 hours, or overnight. Will keep in a covered container for about 5 days.
Per Serving: 295 Calories; 18g Fat (49.8% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 43mg Sodium.

Egg Muffins with Pancetta, Green Onions and Cheddar

Recipe By: Loosely adapted from a recipe at Kalyn’s Kitchen (blog)
Serving Size: 12
Serving Ideas: Serve with some tomato salsa on the side, if desired.

2/3 cup almond meal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
14 large eggs
3 tablespoons water
1/2 cup pancetta
2 cups cheddar cheese — grated
6 whole green onions — chopped

1. Preheat oven to 350°. Oil or butter a muffin tin and set aside.
2. In a very large bowl combine the eggs and water. Whisk to blend, then add the almond meal, flour, baking powder and salt and mix thoroughly.
3. Into 12 muffin cups divide the pancetta, green onions and cheese. Don’t press down but leave them loosely in each cup.
4. Carefully pour the egg mixture in the muffin cups, filling them nearly to the top (my muffin cups measure 1/2 cup each).
5. Bake for 30 minutes, or until the muffins are cooked through and golden brown. Allow to cool for 3-4 minutes then remove and serve.
Per Serving: 224 Calories; 14g Fat (57.6% calories from fat); 18g Protein; 6g Carbohydrate; trace Dietary Fiber; 274mg Cholesterol; 541mg Sodium.

Pressure Cooker Pork Carnitas Tacos

Recipe By: Adapted from Food & Wine, May 2011
Serving Size: 5
NOTES: You want very little fluid in the bottom of the pressure cooker when you add the spices. Start with less than 1/4 cup, add the spices, then add more of the broth as needed to make a sauce. The nutrition info does not include calories for the tortillas, cilantro and avocado. It’s important that you don’t allow the pressure cooker to steam too much – you want it to be under very low pressure. Some cookers are adjustable for 15-25 psi. Use lower setting if possible.

3 pounds pork shoulder (butt) roast — boneless
1 teaspoon achiote paste — a dry paste product
1 teaspoon ancho chili powder
1 teaspoon chipotle chile powder salt, to taste
2 tablespoons vegetable oil — for frying
about 10-12 6-inch corn tortillas, lime wedges, 1 cup minced cilantro, 1 sliced avocado, and green onions

1. Pour 1/4 inch of water into a pressure cooker and add the pork. Cover and cook at 15 PSI for 25 minutes, regulating the heat to prevent excessive steam from escaping through the valve. Turn off the heat and wait for the pressure cooker to depressurize so that the lid can be removed without force, about 10 minutes. Using a slotted spoon, transfer the meat to a strainer. Stir the achiote paste and both chile powders into the pan juices and season with salt.
2. In a medium skillet, heat 1/2 inch of oil until shimmering. Working in batches, fry the pork over high heat, turning once, until crispy, 3 minutes. Season with salt. Add the meat to the sauce and stir to coat. Serve the carnitas with tortillas, sliced avocado, cilantro and lime wedges. Makes about 10 tacos.
Per Serving: 533 Calories; 42g Fat (72.3% calories from fat); 35g Protein; 1g Carbohydrate; trace Dietary Fiber; 145mg Cholesterol; 167mg Sodium.

Rice and Vegetable Salad

Recipe: From The Silver Palate Cookbook
Serving Size: 10 (probably more)
NOTES: This recipe may also be made with orzo pasta instead of rice. It will keep for a day or two, but the flavor is definitely not as good. All the ingredients can be prepared ahead, just don’t mix the salad together until an hour or so before. To make 8 cups of rice, cook about 2+ to 2 1/2 cups of rice.

8 cups cooked rice — (hot)
1 whole red bell pepper — julienned
1 whole green bell pepper — julienned
1 medium red onion — diced
6 whole green onions — minced (or more)
1 cup currant — or golden raisins
2 whole shallot — peeled and diced
10 ounces frozen peas — or more if desired
1/2 cup black pitted olive — Mediterranean type
1/4 cup Italian parsley — minced
1/2 cup fresh dill — minced salt and pepper — to taste
SILVER PALATE VINAIGRETTE: (makes about 1 3/4 cups)
2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian parsley — chopped
2 tablespoons chives — chopped
1 cup extra virgin olive oil

1. Prepare rice (to make the 8 cups) and transfer to a large mixing bowl. Add the Vinaigrette and toss thoroughly. Cool the rice to room temperature.
2. Prepare all remaining ingredients and add to the cooled rice mixture. Correct seasoning as necessary.
3. Serve immediately, or refrigerate up to 4 hours. Return to room temperature before serving.
Per Serving: 478 Calories; 23g Fat (42.9% calories from fat); 7g Protein; 62g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 351mg Sodium.

Bananas Foster Croissant French Toast with Maple Rum Pecan Sauce

Recipe By: From Phillis Carey, but it’s a Paula Deen recipe, slightly adapted
Serving Size: 8
NOTES: Do not leave your exhaust fan (over your range) on when you flame the rum. Also keep a lid nearby in case the rum gets out of hand. If you don’t want to use real rum, eliminate it and substitute a teaspoon of rum extract in the banana mixture.

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter — divided
8 large croissants — halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 bananas — ripe, halved crosswise and lengthwise
1 teaspoon rum extract

1. In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
2. In a small saucepan heat the rum until it’s hot, but do not boil.
3. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves. Coat with the syrup mixture, and simmer 1 minute. Ignite the rum and pour over the banana mixture. Gently shake the pan to keep the oxygen going until the flames go out. Spoon sauce over French toast and serve immediately. Recipe assumes each person will eat two halves.
Per Serving: 867 Calories (yikes! no wonder it was so tasty!); 48g Fat (47.8% calories from fat); 11g Protein; 106g Carbohydrate; 5g Dietary Fiber; 216mg Cholesterol; 629mg Sodium.

Haricot Verts with Balsamic Vinaigrette

Recipe By: Adapted from The Essential New York Times Cookbook by Amanda Hesser
Serving Size: 4

BALSAMIC VINAIGRETTE:
3/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
3/8 cup extra virgin olive oil about 15 grinds of freshly ground black pepper
HARICOT VERTS:
1/2 pound haricot verts — or regular sized green beans
1/4 cup green onions — minced
2 tablespoons red bell pepper — finely minced
1 tablespoon fresh dill — minced
lettuce greens of your choice to serve under the beans, if desired

1. VINAIGRETTE: In a glass jar dissolve the salt in the two vinegars. Add mustard, pepper and olive oil. With lid on, shake vigorously until the mixture is thick and smooth. Yield: about 1/2 cup. This will keep for several days in the refrigerator. You need about 3 T. for the above salad.
2. BEANS: Steam the beans for 3-4 minutes (don’t over cook them) until they are just barely tender. Drain and pour beans into a large bowl of cold iced water. Stir until beans are cold, then drain and set aside in a colander until most of the liquid has evaporated. Remove the stem ends only of the beans.
3. In a bowl place the beans and add the vinaigrette, then toss. Taste for seasoning.
4. Place beans onto a serving platter and sprinkle the top with the red bell pepper, green onions and fresh dill. Serve, or cover and keep at room temp for an hour or two at the most. Per Serving: 184 Calories; 20g Fat (96.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 417mg Sodium.

Chicken and Chipotle Rice with Cilantro Sauce

Recipe By: Adapted from a Cooking Light recipe, June, 2008
Serving Size: 4
CILANTRO SAUCE:
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
1/2 cup low-sodium chicken broth
1 whole garlic cloves — minced and divided
1 tablespoon chipotle chile canned in adobo — mashed until smooth (or more or less to suit your taste)
RICE:
2 tablespoons olive oil — divided
8 ounces mushrooms — crimini, sliced
1 cup long-grain rice
1/2 cup water
1 1/4 cups low-sodium chicken broth
1 teaspoon ground cumin
2 tablespoons fresh flat-leaf parsley — chopped
CHICKEN:
1 tablespoon butter
24 ounces boneless skinless chicken breast halves — (4) about 6 ounces each
2 teaspoons oregano — dried
GARNISH:
1 teaspoon olive oil
3/4 cup cherry tomatoes — or grape tomatoes, halved Cilantro sprigs (optional)

1. Combine 1/4 cup green onions, cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup broth, chipotle chile, and 1 garlic clove in a food processor; process until blended.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 cup green onions, mushrooms, and remaining garlic clove to pan; sauté 2 minutes. Add half of the cilantro mixture, remaining 1 1/4 cups broth, rice, 1/2 cup water, and cumin to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Add parsley to rice mixture; fluff with a fork.
3. Gently pound the chicken breasts to a more even thickness, about 1/2 inch. Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat. Sprinkle chicken with the remaining salt, pepper and oregano. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; cut each chicken piece crosswise into 1/2-inch slices.
4. Heat 1 teaspoon olive oil in a small saucepan over medium-high heat. Add remaining 1/4 cup onions and tomatoes; sauté 2 minutes. Arrange 1 cup rice mixture on each of 4 plates; top each serving with 1 sliced breast half, 2 tablespoons tomato mixture and the remaining cilantro sauce. Garnish with cilantro sprigs, if desired.
Per Serving: 492 Calories; 15g Fat (26.4% calories from fat); 49g Protein; 43g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 181mg Sodium.

Crumbled and Roasted Broccoli

Recipe By: Adapted from an asparagus recipe from Marie at A Year from Oak Cottage
Serving Size: 4

1 pound broccoli
3 tablespoons mayonnaise
1/2 cup panko — or dry seasoned bread crumbs
1/2 cup Parmigiano-Reggiano Cheese — finely grated

1. Pre-heat the oven to 410*F. If your oven won’t go to that exact temp, just use 400°. Lightly spray a shallow baking tray with some cooking spray or line sheet with silicone pad (Silpat) and set aside.
2. Wash broccoli and dry it as well as you can. Cut and divide the broccoli into serving-sized spears.
3. Combine the dry bread crumbs and the cheese in a shallow dish and set aside.
4. Rub each broccoli with the mayonnaise, coating the stem and head thinly but thoroughly. Then carefully sprinkle the bread crumb mixture to coat. Place on the prepared baking sheet. Repeat with the remaining spears.
5. Bake for 20-25 minutes (depends on the size of the broccoli), until the crumbs are nicely browned and the the broccoli stem is crispy tender. Use a thin knife to test the stem. Serve. These get cold quickly, so serve immediately
Per Serving: 237 Calories; 17g Fat (61.6% calories from fat); 14g Protein; 10g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 99mg Sodium.

Marinated Brussels Sprouts

Recipe: Adapted from an old recipe in Sunset Magazine
Servings: 6
NOTES: This is best if allowed to marinate for a few hours or overnight. This is something that can be made ahead and keeps well for several days. I use thick sliced bacon, cut up into small pieces.

1 1/2 pounds Brussels sprouts
1/3 cup vegetable oil — or olive oil
3 tablespoons white wine vinegar — or lemon juice
2 tablespoons green onions — thinly sliced
2 slices bacon — fried crisp, crumbled
1/4 cup red bell pepper — minced
salt and pepper

1. Trim stems and tear away discolored or torn leaves from brussels sprouts. Cut a small X into the stem of the sprout – about 1/4 inch or less deep. Bring a large quantity of water to a boil and add sprouts, return to a boil and simmer, uncovered, for about 7 minutes until just tender when pierced with a sharp knife or fork.
2. Drain well, cut each sprout in half lengthwise and place in a salad bowl. Add oil and vinegar, then add onion, bacon, red pepper, salt and pepper to taste. Stir gently but thoroughly, and stir again just before serving. May be served hot, if desired. Otherwise, place in covered container and refrigerate for several hours, stirring a couple of times so all of the sprouts are tossed with the dressing.
Per Serving: 191 Calories; 16g Fat (69.1% calories from fat); 5g Protein; 10g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 127mg Sodium.

BLT (Bacon, Leek and Sun-Dried Tomato) Mashed Potatoes

Recipe By: From a Phillis Carey cooking class, 3/2011
Serving Size: 4

2 1/2 pounds Yukon Gold potatoes — peeled, halved or quartered
1/4 pound bacon — thin bacon, diced
2 cups leeks — sliced in coins, both white and light green
4 tablespoons unsalted butter — melted
1/2 cup half and half — warmed
4 ounces cream cheese
2 tablespoons sun-dried tomato halves — oil packed type, drained, minced
1 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons chives — minced

1. Place potatoes in a large pot of cold water. Bring water to a boil and add salt to taste, simmer until potatoes are tender, about 15-20 minutes.
2. Cook bacon in a large skillet over medium high heat. Remove bacon to paper towels to drain. Pour off all but 2 T. of drippings (1/4 pound bacon will produce about that much fat). Add the drained leeks and cook for about 6 minutes, until they’re tender.
3. Drain potatoes, return to pan and let air dry for 2-3 minutes. Coarsely mash the potatoes, add all the remaining ingredients, stir and serve.
Per Serving: 684 Calories; 39g Fat (51.5% calories from fat); 20g Protein; 63g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 1264mg Sodium.