English Chocolate Cake with Caramel Sauce

English Chocolate Cake with Caramel Sauce

INGREDIENTS:

• 1 1/4 cups water 
• 1 3/4 cups dates 
• 1 teaspoon baking soda 
• 1/2 cup butter — softened 
• 2/3 cup sugar 
• 2 eggs 
• 1 teaspoon vanilla extract 
• 1 1/4 cups all-purpose flour 
• 1/2 cup cocoa 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/4 pound nuts (optional) 
• 8 ounces chocolate chips 

CARAMEL SAUCE: 

• 2 cups cream 
• 1/2 cup butter 
• 1 1/4 cups brown sugar 
• 1 teaspoon vanilla extract 

DIRECTIONS:

1. Preheat oven to 350F. 
2. Put the water and dates in a saucepan. Bring to boil. Boil the dates for 3 min. Turn off the heat, add the baking soda and let cool a bit. Mash the dates with a fork until pureed. 
3. In a medium bowl, sift together all-purpose flour, cocoa, baking powder and salt. Whisk well. 
4. In a large bowl, cream sugar with the soft butter. Add the eggs and vanilla. Mix well. Add half of the flour mixture and mix. Add the dates. Then finish with the flour and mix well. 
5. Pour into a 13x9 buttered pan. Bake for 25 min. 
6. In the meantime, bring the cream, brown sugar and butter to a boil. Boil for 4 min. on med-heat and take out 1 1/4 cups of the mix. Continue to cook what’s remaining for another 10-13 min. 
7. After 25 min., take out the cake and put on top the nuts, if using. Add the chocolate chips and pour the 1 1/4 cup of the caramel sauce on top. 
8. Return to oven for another 20 min.

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Thyme Lemon Filet on Couscous with Wilted Greens

Thyme Lemon Filet on Couscous with Wilted Greens

INGREDIENTS:

• 1 small piece of salmon filet
• tsp of fresh or dried thyme
• salt and pepper
• squirt of lemon juice
• a few tablespoons of couscous 
• tsp of paprika
• stock or water
• greens for the side

DIRECTIONS:

1. First for the salmon, coat it with a squirt of lemon, thyme, salt, and pepper and let it just marinade for a few minutes. The thing with salmon is that for pan cooking, you do NOT need to add any oil. Throw it skin side down and the natural oils in its skin will start to release after half a minute or so and it’ll be awesome. This oil is also what I used to wilt my greens.
2. So depending on how thick your salmon is, I usually cook mine for 3 minutes per side for a piece about 1” thick. It usually comes out to be a medium doneness. Let it rest as you get on with your couscous.
3. Boil some water or heat up some stock, and cover your dried couscous according to the package direction or just cover it with liquid until its about 0.5 cm above the couscous. Add some paprika, salt, mix and then cover it and let it soak up the water.
4. Meanwhile, throw your greens into the oil released by the salmon until wilted, wait until your couscous has absorbed the liquid, and SERVE!

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Peanut Butter Banana Chocolate Chip Oatmeal Bars

Peanut Butter Banana Chocolate Chip Oatmeal Bars

INGREDIENTS:

makes 16 small squares

• 2.5 cups whole rolled oats (not instant)
• 1/4 cup dark brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup almond milk (regular or soy milk would be fine)
• 1 large egg (or 1 “flax” egg – see note below for vegan option)
• 2 large very ripe bananas, mashed
• 1/3 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips

DIRECTIONS:

1. Preheat oven to 350. Grease 8 x 8 pan w/ cooking spray & set aside.
2. Mix together oats, brown sugar, baking powder, salt, and cinnamon.
3. Add in the milk, vanilla, and egg. Mix together until evenly combined.
4. Add mashed bananas, peanut butter, chocolate chips, and peanut butter chips. Stir well.
5. Pour the mixture into the pan and bake for 20 minutes. Cut into bars and enjoy!

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Spinach and Parmesan Souffle

Spinach and Parmesan Souffle

INGREDIENTS:

• Cooking spray
• 1 1/2 tablespoons dry breadcrumbs
• 1 (6-ounce) package fresh baby spinach
• 2/3 cup fat-free milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
• 2 large egg yolks
• 4 large egg whites
• 1/4 teaspoon cream of tartar

DIRECTIONS:
Place a baking sheet in the oven. Preheat oven to 425°.
Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.

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Fish Curry

Fish Curry

INGREDIENTS:
Serves 4

• 1 pound tilapia fillets cut into bite size pieces
• 1 cup diced onion
• 1 cup frozen peas, thawed
• 2 tsp minced garlic
• 1 inch fresh ginger, grated
• 2 tbsp tomato paste thinned with 1/4 cup water
• 1 tsp whole cumin seeds
• 1 tsp whole brown mustard seed
• 3 tbsp butter

Spice Mix

• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt (or to taste)
• 1/4 tsp ground black pepper

DIRECTIONS:

1. Saute onions, garlic, and ginger in the butter for 2 minutes.
2. Add cumin seeds and mustard seeds. Saute for another 3 minutes.
3. Stir in Spice Mix and saute another minutes.
4. Add the thinned tomato paste.
5. Add peas and fish.
6. Toss to make sure fish is completely covered.
7. Cover and simmer for 10 to 15 minutes or until fish is fully cooked.
8. Serve with hot basmati rice.

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Mushroom Lasagna

Mushroom Lasagna

INGREDIENTS:

• 1 cup boiling water 
• 1 ounce dried porcini mushrooms
• 1 tablespoon butter 
• 2 tablespoons olive oil, divided 
• 1 1/4 cups chopped shallots (about 4)
• 1 (8-ounce) package presliced cremini mushrooms
• 1 (4-ounce) package presliced exotic mushroom blend
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons chopped fresh thyme
• 6 garlic cloves, minced and divided
• 1/2 cup white wine 
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese 
• 2 tablespoons chopped fresh chives, divided
• 3 cups 2% reduced-fat milk, divided 
• 1 1/10 ounces all-purpose flour (about 1/4 cup) 
• Cooking spray
• 9 no-boil lasagna noodles
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

DIRECTIONS:

1. Preheat oven to 350°.
2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

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Sweet & Sour Cauliflower Salad

Sweet & Sour Cauliflower Salad

INGREDIENTS:
86 calories per serving

• 50 g cauliflower
• 1 cup parsley
• 1 cup cherry tomatoes
• 1 fl oz lemon juice
• 1 oz lowfat yogurt

DIRECTIONS:

1. Cook the cauliflower. And let sit 30 minutes.
2. Cut the parsley into small pieces.
3. Put the tomatoes into a salad bowl. And add the parsley.
4. Add the cauliflower.
5. Mix the yogurt with lemon and prepare a salad sauce with them.
6. Put the yogurt lemon mix in the bowl.

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