Pumpkin Oatmeal Cookies

Recipe: Pumpkin Oatmeal Cookies

 INGREDIENTS:

• 2 cups whole wheat flour
• 1 1/3 cups rolled oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 to 1 2/3 cups sugar
• 1/3 cup olive oil
• 1/3 cup applesauce
• 2 tbsp molasses
• 1 cup canned pumpkin
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed
• 1 cup walnuts, finely chopped
• 1/2 cup raisins

DIRECTIONS:

1. Preheat oven to 350F. Lightly grease 2 cookie sheets, or use parchment paper. Mix together flour, oats, baking soda, salt, and spices. 
2. In a seperate bowl, mix together sugar, oil, apple sauce, molasses, pumpkin, vanilla, and flaxseed. 
3. Add the dry ingredients to the wet in three batches, folding to combine. Fold in the walnuts and raisins.
4. Drop by the tablespoon onto cookie sheet, leaving an inch betwee cookies. 
5. Flatten tops with a fork. Bake for 16 minutes, cool on the cookie sheet for 2 minutes and then transfer to a wire rack. 
6. Makes 4 dozen cookies.

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Homemade Soft Pretzel Bites

Recipe:
Homemade Soft Pretzel Bites

INGREDIENTS:

Soft Pretzels:

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 3/4 cup baking soda
• 1 whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

For the cheese sauce:

• ½ Tablespoon unsalted butter
• ½ Tablespoon all-purpose flour
• ½ cup milk
• 8 ounces Cheddar cheese, grated

DIRECTIONS:

For the Pretzels:

1. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
3. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 degrees F.
5. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
6. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
7. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:

1. Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Note:
If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.

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Vegetarian Cincinnati Chili

Recipe: Vegetarian Cincinnati Chili

INGREDIENTS:

• 1 can(s) (46-ounce) tomato juice
• 2 can(s) (15-ounce) kidney beans, drained and rinsed
• 1 onion, chopped
• 2 tablespoon(s) chili powder
• 1 1/2 teaspoon(s) white vinegar
• 1 teaspoon(s) cinnamon
• 1 teaspoon(s) pepper
• 1 teaspoon(s) ground cumin
• 1/4 teaspoon(s) Worcestershire sauce
• 1/8 teaspoon(s) garlic powder
• 5 bay leaves
• Cooked spaghetti, shredded Cheddar cheese, and oyster crackers

DIRECTIONS:

1. Combine first 13 ingredients in a 3-quart slow cooker. Cover and cook on low setting 5 hours. Discard bay leaves before serving. If desired, serve over cooked spaghetti; sprinkle with cheese and serve with oyster crackers.

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Gingerbread parcels

Recipe: Gingerbread parcels

INGREDIENTS:

• 1 ½ cups mix of whole and white spelt flour
• ½ cup arrowroot
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1tbs ground ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• 3tbs coconut oil- melted
• 1 tsp flax and 2 tbs hot water mixed
• 1/3 cup agave nectar plus ¼ tsp stevia
• 2 tbs molasses
• 2 tsp vanilla extract
• Half a jar of mincemeat- bought or (ideally) homemade

DIRECTIONS: 

1. Preheat oven to 180C. In a large bowl mix together dry ingredients. Mix the wet ingredients in a separate bowl.  Slowly mix the dry ingredients into the wet until you get a stiff dough. I didn’t feel that the dough needed time to chill, but feel free to chill for a short while if you feel it will make it more workable, particularly if a little sticky.
2. Roll out the dough using lightly floured parchment paper. Roll out to approx. 5mm thick and cut into squares approx. 8cm wide. Spoon a teaspoon of mincemeat mixture into the centre of each square and pinch the corners together sealing them at the top  to form a parcel (it’s simpler than it sounds!)
3. Bake for approx. 8-10 mins until they begin to colour at the edges. Cool completely and decorate with a dusting of icing sugar if desired.

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Chocolate & raspberry pots

Chocolate & raspberry pots

INGREDIENTS:

• 7 oz plain chocolate (not too bitter, 50% or less)
• 4 oz frozen raspberries , defrosted or fresh raspberries
• 18 oz Greek yogurt
• 3 tbsp honey
• chocolate curls or sprinkles, for serving

DIRECTIONS:

1. Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
2. Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
3. When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.

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Spicy chicken kebabs

Spicy chicken kebabs

INGREDIENTS:

Makes 20

• 3 garlic cloves , roughly chopped
• knob of fresh ginger , roughly chopped, plus extra to serve
• 1 orange , grated zest and juice
• 3 spring onions , roughly chopped
• 2 tbsp clear honey
• 1 tbsp light soy sauce
• 2 tbsp vegetable oil
• 4 small skinless boneless chicken breast fillets , cut into cubes
• 20 button mushrooms
• 20 cherry tomatoes
• 2 large red peppers , seeded and each cut into 10

DIRECTIONS:

1. Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
2. Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

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Whole Grain Apple Spice Muffins

Whole Grain Apple Spice Muffins

INGREDIENTS:

• 1 cup Whole Wheat flour
• 1 cup Oat flour (or process 1 1/4 cup of rolled or quick oats in a blender or spice/coffee grinder)
• 1/2 cup Brown Sugar + extra for sprinkling
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1/4 tsp Nutmeg
• 1/4 tsp Ground Cloves
• 1 1/2 cup Buttermilk (you can substitute with cow, soy, or almond milk + 1 tbsp vinegar/lemon juice)
• 1/4 cup Oil
• 1 Egg
• 1 heaping cup Chopped Apple (1 large or 2 small; I used Spartan, but just about any kind will do)

Makes approximately 16 medium-sized muffins.


DIRECTIONS:

1. Preheat the oven to 400 degrees. Grease a muffin pan or fill with cupcake liners.

2. Whisk all of the dry ingredients together in a large bowl. Measure out the milk and (if making your own buttermilk) add vinegar or lemon juice and set aside. Into a small bowl, crack the egg and beat lightly with a fork or whisk.

3. Wash, core, and chop the apple(s). I like to leave the skin on myself, as it adds a little extra fiber and nutrients (and saves me an extra step), but you can peel them if you prefer.

4. Make a well in the dry ingredients and pour in the buttermilk, egg, and oil. Stir together until just incorporated, then stir in the chopped apple.

5. Spoon mixture into muffin tins, filling them about 3/4. Sprinkle with brown or turbinado sugar. Bake 20 minutes, or until a toothpick inserted comes out clean.

6. Let cool at least 5 minutes before serving. They can be stored, covered, at room temperature for about 4 days. You can also wrap and freeze them to extend their shelf life; just defrost at room temperature or reheat in the microwave for an on-the-go snack.

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Creamy baked chicken pasta

Creamy baked chicken pasta

INGREDIENTS:

• 1 1/2 cups cooked pasta (spirals or penne)
• 300g chicken mince or chopped chicken breast
• 1 tin drained corn Kernels
• 300g Alfredo sauce (see bottom of page)
• 1/2 cup milk
• 1/2 cup grated cheddar

DIRECTIONS:

1. Add a little oil to a pan, add the chicken and fry until beginning to brown.
2. Add the corn and combine.
3. Add the milk and Alfredo sauce and allow to heat through, giving it a good stir to evenly combine the chicken and corn.
4. Add the cooked pasta, mix together well and turn the mixture into a casserole dish.
5. Sprinkle the grated cheese over the top and place in a 200 Celsius oven for 15 to 20 minutes or until the cheese has melted.
6. Serve with warm crusty garlic bread and a simple side salad.
7. Alfredo sauce
8. 150g butter
9. 1/2 cup grated parmesan
10. 175ml cup cream
11. pinch of salt and black pepper
12. Melt butter over a low heat, add cream and warm through, add parmesan, season and you are done.

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Lemon Shrimp Arugula Linguine

Lemon Shrimp Arugula Linguine

INGREDIENTS:

• 1lb Linguine, dry packaged
• 16 ounces de-veined, shelled shrimp (I buy pre-cooked for easy assembling - if you do this make sure to defrost before adding to sauce pan)
• 2 shallots, diced
• 2 garlic cloves, minced
• 2 lemons, zested and then juiced
• 1/3 cup + 2 tbsp EVOO
• 3 packed cups of Arugula
• 1/4 cup chopped fresh flat-leaf parsley
• S&P

DIRECTIONS:

For the lemon oil:

Combine 1/3 cup olive oil and the zest from 1 lemon in a small bowl and reserve.

For the pasta:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
2. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and cook for 2 minutes.
3. Add the garlic shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, 1 lemon zested, 1/2 tsp salt, and 1/4 tsp pepper. Toss to combine. Turn off the heat and add the arugula.
4. Add the reserved lemon oil to the pasta. Add some of the cooking water to desired consistency.
5. Add the chopped parsley to the pasta and toss to combine.

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Cinnamon French Toast Cookies

Cinnamon French Toast Cookies

INGREDIENTS:

• 2 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon + 2 tbs cinnamon
• 1/2 cup unsalted butter (softened)
• 1/2 cup cream cheese
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar + 1/2 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tbs maple syrup
• 1 tsp vanilla extract

DIRECTIONS:

1. Sift flour, baking powder, salt and cinnamon in a bowl. Set aside.
2. Cream butter, cream cheese, and both sugars until pale and fluffy.
3. Lightly mix egg and egg yolk in a separate bowl. Add to creamed butter. Mixed until combined.
4. Add in maple syrup and vanilla. Mix to combine.
5. Add in flour mixture and fold until incorporated.
6. Divide dough in half and shape into flat rectangles. Refrigerate for at least 2 hours.
7. Remove chilled dough. On a lightly floured surface, start rolling dough from one long length side edge to another. Return rolled logs to chill for 2 more hours or overnight.
8. Mix remaining cinnamon and sugar. Place inside a fine mesh shaker or in a fine mesh sieve.
9. Using a knife, slice dough into 1/4-inch thick rounds. Place cookies 1 inch apart on parchment-lined baking sheet. Lightly cover cookies with cinnamon and sugar mixture.
10. Bake for 10-12 minutes.

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Ina Garten’s Fruit Tart Recipe

Ina Garten’s Fruit Tart Recipe

INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter , very cold
• 3 to 4 tablespoons ice water
• 3 extra-large egg yolks , at room temperature
• 6 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 1 cup milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla
• 1 tablespoon heavy cream
• 1/2 teaspoon cognac or brandy
• 1/2 cup apricot jelly

DIRECTIONS:

1. For Pastry: Combine flour, sugar and salt and place in freezer 30 minutes. Cut butter into 1/4-inch pieces. Put flour mixture in the bowl of a food processor fitted with a steel blade (or in a Cuisinart). Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc. Cover in plastic wrap and refrigerate at least 30 to 45 minutes.
2. Preheat oven to 375°. Remove dough from refrigerator and let sit 5 minutes. Roll dough into 1/16-inch-thick circle, large enough to hang slightly over the sides of a 10-inch tart pan with removable bottom. Place dough in pan. Cut off excess dough with a sharp knife or your thumb. Line tart shell with aluminum foil, then fill with dried beans or rice. Bake 10 minutes. Remove beans and foil; prick bottom of shell with a fork to allow steam to escape. Bake another 20 minutes until browned. Cool to room temperature.
3. For Pastry Cream: Toppings (choose 4 or 5): Raspberries, blueberries, blackberries, halved strawberries, grapes (in small clusters), sliced mango, sliced papaya, sliced kiwi, sliced bananas, sliced plums, sliced oranges, sliced limes In the bowl of an electric mixer fitted with a paddle attachment (or using an electric hand mixer), beat egg yolks and sugar on medium-high speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch. In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mixture, whisking steadily, then pour back into saucepan. Cook over medium heat, stirring .constantly with a whisk or wooden spoon until mixture is thick, about 4 minutes. Bring to a boil and cook on low heat 2 to 3 more minutes. (Taste to be sure cornstarch is cooked.) Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl. Place plastic wrap directly onto custard and refrigerate until cold. Place baked tart shell on a serving plate and spread pastry cream over bottom of shell. Slice and group fruit to make a casual arrangement. Place larger fruit first, then fill spaces with berries. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
4. For Glaze: In a small saucepan (or microwave-safe bowl), melt jelly with 1 tablespoon water. Brush glaze over fruit and serve as soon as possible to avoid soggy pastry

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Chilla in Vanilla Milk Shake

Chilla in Vanilla Milk Shake

INGREDIENTS:

• 1/2 tbsp Coffe-Mate Sugar Free French Vanilla powdered creamer
• 1/2 cup fat-free canilla ice cream
• 1/2 cup light vanilla soy milk
• 2 no calories sweetener packets
• 1/8 tsp vanilla extract
• 1 cup crushed ice or 5-8 cubes
• 2 tbsp fat free Reddi whip

DIRECTIONS:
In a small bowl, combine powdered creamer and 1 tbsp hot water and stir until dissolved. Transfer mixture to a blender.
Add all other ingredients except Reddi whip to blender. Blend at high speed until completely combined.
Pour shake into a glass and top with Reddi whip. If you like, finish it off with a cherry!

Nurition per Serving (1 shake)
162 calories
2.25g fat
28.5 g carbs
1 g fiber
6 g protein

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Hot Fudge Peanut Butter Pie

Hot Fudge Peanut Butter Pie

INGREDIENTS:

For the pie:

• 1 chocolate graham cracker crust
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• ½ cup sugar

For the topping:

• 2 tablespoons hot fudge
• 2 tablespoons peanut butter

DIRECTIONS:

1. In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
2. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
3. At serving time, carefully spread remaining Cool Whip on top of pie. 
4. Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
5. Serve. If that isn’t making love to your tastebuds, I don’t know what is.

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Spicy Eggplant

Spicy Eggplant

by Chef Michel Nischan
A hot and spicy dish that celebrates the
diverse flavors of eggplants and peppers

INGREDIENTS:

• 1 jalapeno pepper
• 1 red cherry pepper
• 3 sweet peppers, (red, green, and purple)
• 2 cups chopped kale
• 1 large tomato
• 1 red onion
• 1 black beauty eggplant
• 1 small white Asian eggplant
• 1/4 cup extra virgin olive oil
• 1 lemon, juice and zest
• Salt and pepper to taste

DIRECTIONS:

1. Seed and julienne (about 1/8 to 1/4-inch thick) the jalapeno peppers, red cherry peppers, and sweet peppers. Slice the tomato into 1/2-inch cubes. Peel and sideways slice the red onion (about 1/4-inch thick). Using a vegetable peeler, peel lemon zest and julienne (1/8-inch thick).
2. Peel and cube black beauty eggplant into large 1 1/2-inch cubes. Peel the white Asian eggplant and cut into 1 1/2-inch circles.
3. In a large sauté pan over medium heat add extra virgin olive oil. Once the pan has come to temperature add the eggplant and sliced onions. Toss a few times to coat well with oil. Add the kale and season with salt and pepper. Turn heat up to medium-high and cover. Cook, checking constantly until the eggplant begins to brown about 6 to 8 minutes.
4. Add peppers, tomato, lemon zest, and juice and saute for another 2 minutes. Season to taste and serve.

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Eton Mess Recipe

Eton Mess

It is a traditional English dessert recipe that is usually made with raspberries but strawberries work just fine. In fact you could use any fresh fruit or berries like gooseberries or peach slices for example, the result is always the same.

INGREDIENTS:

• 2 egg whites
• 100g caster sugar
• 150ml double cream
• 150g white chocolate chopped into small pieces
• 200g plain full cream yoghurt
• 350g fresh strawberries

DIRECTIONS:

1. Firstly make the ganache by adding 1/2 the cream to a sauce pan and heating until it begins to bubble on the edges. Remove from the heat and add the chocolate. stir gently to melt the chocolate. Add the rest of the cream and with a beater on medium beat until it the ganache forms a soft peak when the beaters are removed. Set aside
2. Now heat your oven 140 Celsius, line a baking sheet with baking paper and make the meringue. Beat the egg whites in a large bowl until stiff peaks form. To test, if you turn the bowl upside down the egg mixture does not slip out. Now add the caster sugar in 3 batches and whick into the egg whites until the mixture is smooth and glossy. Take a dessert spoon and place spoonfulls of the mixture on the baking sheet, pop in the oven for about an hour or until crisp but still pale. Remove and allow them to cool.
3. Now for the final bit, add the yoghurt to the ganache and mix together with a metal spoon. You don’t need to mix it in if you know what I mean, just distribute the yoghurt evenly. ( imagine you will get a little of the sweet chocolate and then also a little of the yoghurt taste)
4. Break up the meringues into a large serving bowl, add the strawberries and the ganache mixture and turn it as if you were gently tossing a salad. Serve immediately.
5. It’s just so fantastic I can taste it while I’m typing.
6. To make the dessert a little fancier, you can simply structure each bowl with a whole meringue or two, a few strawberries and a lashing of ganache.

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Apricot Crumble

Apricot Crumble

INGREDIENTS:

• 15-20 fresh apricots
• 2-3 tablespoons castor sugar
• 180g soft butter (room temp)
• 1 teaspoon cinnamon
• 100g castor sugar
• 200g flour

DIRECTIONS:

1. Halve and remove the seeds from the apricots, then place in an oven proof dish that has been lightly buttered, sprinkle over the 2 tablespoons castor sugar and bake at 180 Celsius for about 5 minutes to soften them up slightly while you make the crumble.
2. Add all of the crumble ingredients together and rub the butter in with your hands.
3. The crumble topping should be fairly course but not dry.
4. Cover the apricots with the crumble mixture and bake for a further 20-25 minutes until the crumble begins to brown.
5. Serve with ice cream or double thick cream.

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