½ cup refrigerated or frozen egg product, thawed, or 2 eggs
1¼ cups whole wheat flour
⅔ cup snipped dried cranberries
⅓ cup walnuts or pecans, toasted and finely chopped (see Tip)
2 teaspoons finely shredded orange peel
Preparation
In a large bowl, stir together 2 cups of the all-purpose flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cranberries, nuts, orange peel, and as much of the remaining all-purpose flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).
Punch down dough. Turn out dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2- ½-inch muffin cups.
Divide each portion of the dough into 36 pieces. Shape each piece into a ball, pulling edges underneath to make a smooth top. Place 3 of the balls into each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375°F.
Bake for 12 to 15 minutes or until golden brown. Immediately remove rolls from muffin cups. Cool on wire racks.
⅓ cup crushed peppermint candies3 ounces dark chocolate, melted
Preparation
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray.
In a medium bowl beat sugar, oil, egg, and vanilla with a mixer on medium 2 minutes or until slightly thick and pale yellow. Beat in flour, baking powder, baking soda, and salt just until combined. Stir in 2 Tbsp. of the peppermint candies. Spread batter in the prepared pan.
Bake 20 to 25 minutes or until edges are puffed and top is golden. Cool in pan on a wire rack. Using foil, lift uncut bars out of pan. Cut into bars.
Line a tray with parchment paper. Dip one corner of each bar into melted chocolate and place on the prepared tray. Sprinkle chocolate with the remaining peppermint candies. Let stand until set.
2 tablespoons chopped fresh dill or 1 teaspoon dried
4 teaspoons white-wine vinegar
1 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground white pepper
Preparation
To prepare the vegetables: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
4 cups peeled and diced Granny Smith apples (about 2 large)
4 cups chopped onions
2 cups chopped celery
1½ cups diced Black Forest ham (about 8 ounces)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1¼ cups unsweetened applesauce
2 tablespoons chopped flat-leaf parsley
½ teaspoon ground pepper
⅛ teaspoon salt
1 cup low-sodium chicken broth
Preparation
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Spread bread on a rimmed baking sheet and toast, stirring occasionally, until dry and lightly browned, 18 to 22 minutes. Transfer to a large bowl.
Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Add apples and cook, stirring occasionally, until softened, about 10 minutes. Transfer to the bowl with the bread. Add 2 tablespoons butter, onions, celery and ham to the pan; increase heat to medium-high and cook, stirring occasionally, until just starting to brown, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until very soft, 10 to 15 minutes more.
Add oregano, cinnamon and nutmeg; cook, stirring occasionally, until fragrant, about 1 minute. Transfer to the bowl with the bread. Add applesauce, parsley, pepper and salt and mix well. Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cube the remaining 2 tablespoons butter and dot the top of the stuffing with it.
½ cup dried porcini, oyster, shiitake and/or chanterelle mushrooms
1 cup boiling water
¼ cup all-purpose flour
Chicken broth
2 tablespoons dry sherry
Salt and freshly ground pepper
Preparation
Preheat oven to 325°F. Place dried cherries, 1 tablespoon olive oil and sage in a blender container or food processor bowl. Cover and blend or process just until cherries are finely chopped.
Slip your fingers between the skin and meat of the turkey breast to loosen the turkey skin. Lift the skin and, using a spatula, carefully spread the cherry mixture directly over the turkey breast meat. Place the turkey breast on a rack in a foil-lined shallow roasting pan. Place the lemon and onion quarters underneath the turkey breast. Insert a meat thermometer into the breast without the thermometer touching the bone. Brush with remaining 1 tablespoon oil.
Roast, uncovered, in preheated oven for 1½ to 2¼ hours or until thermometer registers 170°F, covering with foil the last 45 minutes of roasting to prevent over browning. Cover and let stand for 15 minutes before carving.
Meanwhile, place mushrooms in a small bowl. Pour boiling water over mushrooms to cover. Let stand 10 minutes. Drain mushrooms. Strain the mushroom-soaking liquid through a fine-mesh sieve lined with 100%-cotton cheesecloth, paper towels or a coffee filter and reserve. Rinse and drain mushrooms a second time.
Pour pan drippings from turkey into a large measuring cup. Skim and reserve fat from drippings. Pour ¼ cup of the fat (if necessary, add butter) into a medium saucepan. Stir in flour. Add enough mushroom liquid and broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Stir in mushrooms and sherry. Cook and stir 1 minute more. Season to taste with salt and freshly ground pepper.
Place cloves, peppercorns, allspice and star anise in a tea ball or tie into a bundle in a piece of cheesecloth with kitchen string.
Combine cranberries and wine in a medium saucepan. Cook over medium heat until the cranberries are soft, 6 to 8 minutes. Add the spice bundle, sugar and orange zest. Cook, stirring occasionally, the sauce starts to thicken, 5 to 7 minutes. Remove the spice bundle. Serve the sauce warm or chilled.
½ teaspoon chopped fresh oregano or ⅛ teaspoon dried oregano, crushed
¼ teaspoon chopped fresh thyme or dash dried thyme, crushed
Preparation
Preheat oven to 350 degrees F.
Prepare turkey stuffing: Cook turkey, celery, onion, carrot and garlic in a medium skillet in 1 tablespoon hot butter over medium heat for 7 to 10 minutes or until turkey is cooked through and vegetables are tender, stirring occasionally. Remove from heat; stir in parsley, oregano, thyme, poultry seasoning and pepper.
Combine turkey mixture and bread cubes in a medium bowl. Drizzle with enough chicken stock to moisten, tossing lightly to combine. Divide mixture between two 12-ounce individual casserole dishes.
Bake, covered with foil, about 20 minutes or until heated through.
Preheat oven to 375°F. Line a 9×13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)
To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.
To prepare crust: Whisk all-purpose flour, almond flour, ½ cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside ½ cup of the mixture.
Press the remaining mixture into the prepared baking pan to form a bottom crust.
To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.
Prepare stuffing: Rinse rice in a strainer, lifting the rice with your fingers to thoroughly clean under cold running water about 1 minute; drain. Combine rice, water, rosemary and salt in a small saucepan. Bring to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in dried cherries; set aside.
Cook sausage and onion in a large skillet until sausage is browned and onion is tender. Drain fat. Stir in parsley, thyme and ground pepper. If necessary, drain the reserved cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage mixture. Set aside.
Prepare pork: Trim fat from pork. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within ½ inch of the other side. Spread open. Place knife in the V of the first cut. Cut horizontally to the cut surface and away from the first cut to within ½ inch of the other side of the meat. Repeat on opposite side of the V. Spread these sections open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is ½ to ¾ inch thick. Make sure the meat is a uniform thickness. Remove plastic wrap. Set meat aside.
Preheat oven to 325°F. Spread the reserved stuffing over the surface of the butterflied roast. Roll loin into a spiral, beginning with a short side. Tie meat with clean 100%-cotton heavy kitchen string. (Wrap several strands of string crosswise around the meat and tie securely.) Place on a rack in a shallow roasting pan. Sprinkle with thyme, salt and pepper. Insert an ovenproof meat thermometer in center of roast. Roast, uncovered, for 1¾ to 2¼ hours or until thermometer registers 155°F, covering ends of meat after 45 minutes to keep rice moist. Transfer meat to a serving platter. Cover loosely with foil and let stand 15 minutes before carving. (The temperature of the roast after standing should be 160°F.)
Prepare pan gravy: Add 1 cup water to pan, scraping up browned bits. Whisk together the ⅓ cup cold water and the flour in a large skillet. Whisk in pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Remove string from pork roast; discard. Slice roast; serve with pan gravy. If desired, garnish with tart red cherries and fresh thyme sprigs.
Nothing beats back a chilly day better than a steaming mug of spiced apple cider.
Directions
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
Preheat oven to 400º. Halve pears and scoop out some of the center to fit the oatmeal crumble. Brush insides of pears with 2 tablespoons melted butter and sprinkle with cinnamon sugar.
In a medium bowl, combine oats, almonds, brown sugar, cinnamon, and a pinch of salt. Pour remaining melted butter into bowl and combine until fully coated.
Spoon into pear halves.
Bake until pears are soft, 35 to 40 minutes.
Top with a small scoop of vanilla ice cream and serve warm.
1/4 cupExtra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
2 cups small fresh mushrooms
2 stalks celery, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 cups water
1 can (14 fl oz/540 mL) petite diced tomatoes, undrained
1 cup pearl barley, uncooked
Directions
Heat dressing in large saucepan on medium-high heat. Add fresh vegetables; cook 4 to 5 min. or until vegetables are crisp-tender, stirring occasionally. Stir in water, tomatoes and barley. Bring to boil; cover. Simmer on medium-low heat 30 min. or until barley is tender.
Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl. Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties. Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.
Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat.
Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13×9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
1 medium onion, chopped
4 garlic cloves, divided
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
¼ teaspoon ground pepper
1 pound whole-wheat spaghetti
½ cup almonds, coarsely ground
1 tablespoon chopped fresh sage
1 cup “no-chicken” broth or vegetable broth, warmed
3 tablespoons nutritional yeast
Preparation
Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, ¼ teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.
Meanwhile, cook spaghetti according to package directions. Drain.
Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and ¼ teaspoon salt; cook, stirring, 1 minute more. Set aside.
When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining ½ teaspoon salt. Puree until very smooth.
Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.
On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450°F 20 minutes or until tender.
Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets. Divide among serving plates. Top with avocados, matzo, and portobellos, thinly sliced. Serve with remaining dressing on the side.
Slice 8 large rounds from the edges of the head of iceberg to create buns.
In a large skillet over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate to drain, reserving bacon fat in pan.
Add onion slices and cook until tender, about 3 minutes per side. Set aside red onions and wipe skillet clean.
Reheat skillet over medium-high heat. Shape ground beef into 4 large burger patties. Season both sides of patties with salt and pepper and add to skillet. Cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium. Top each burger with a slice of cheese then cover skillet with a lid and cook until the cheese has melted, about 1 minute. Remove from heat.
To build each burger, top one iceberg round with the cooked cheeseburger, a slice of bacon, and a tomato slice, then drizzle with ranch. Top with second iceberg round. Repeat with remaining ingredients and serve.
Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, and corn.
Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixture in the center, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.
Place on baking sheet and bake until cheese is melted, about 10 minutes.
Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, shredded rotisserie chicken, cheddar, taco seasoning, and fresh cilantro. Stir until combined.
Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.
HEAT oil in a large skillet over medium. Add garlic and cook for about 1 minute. Add marinara sauce and bring to a simmer. Add meatballs and stir to coat with sauce. Continue to simmer until meatballs are heated through, about 10 minutes.
ASSEMBLE dinner wraps by arranging eight meatballs in the center of each tortilla. Top with additional sauce. Divide the Italian cheese between the each and top with grated parmesan and baby spinach. Roll into a wrap and serve.
1 medium red sweet pepper, stemmed, seeded and cut into bite-size strips
1 medium avocado, halved, seeded, peeled and thinly sliced
3 whole wheat pita bread rounds, cut in half horizontally
Preparation
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in the jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal or gas grill, grill steak on the rack of a covered grill directly over medium heat for 17 to 21 minutes for medium doneness (160°F), turning once halfway through grilling time.
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, sweet pepper, avocado and the dressing-onion mixture. Divide beef mixture among pita halves.
Tip: Broiler Directions: Preheat broiler. Place steak on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160°F), turning once halfway through broiling time.
Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
Toss Brussels sprouts with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared pan. Roast until almost tender, 10 to 15 minutes.
Meanwhile, sprinkle beef with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes total. Place the beef on the pan with the Brussels sprouts. Roast until the Brussels sprouts are tender and the beef is medium-rare, 6 to 8 minutes more.
Return the skillet to medium heat; add shallot, water, bacon, garlic and crushed red pepper. Cook, scraping up any browned bits, until the shallot is soft, 1 to 2 minutes. Add lobster and cook, stirring, until hot, about 1 minute more. Remove from heat.
Transfer the beef to a serving platter. Sprinkle Parmesan and vinegar on the Brussels sprouts and stir to combine. Top the beef with the lobster mixture and serve with the Brussels sprouts.
