L.A., blogger Joy Wilson offers up this sinfully delicious, single serving, warm chocolate peanut butter cake that cooks up in no time. This version can also be made with bourbon or raspberry liquor.

What you need:

• ½ tsp. plus 1 tbsp. unsalted butter, divided
• Approximately 1 tsp. unsweetened cocoa (or use flour or sugar)
• ¼ cup semisweet or bittersweet chocolate chips
• 1 large egg
• 4 tsp. sugar
• 1 tbsp. natural peanut butter or 1 tbsp. bourbon
• Pinch of salt
• 1 tsp. flour

1. Preheat oven to 375 and set baking sheet on rack in center of oven. Grease a ¾ cup ramekin with ½ tsp. butter, then dust with unsweetened cocoa. Set aside.

2. Put 1 tbsp. butter and the chocolate chips in a small heatproof bowl set over a small pan of simmering water. Heat, stirring until chocolate melts; let cool a few minutes.

3. Whisk egg, sugar, and peanut butter in a small bowl to blend. Whisk in chocolate mixture until well incorporated, then stir in salt and flour just until combined. Pour batter into ramekin. Set on baking sheet and bake until as done as you like, 7 to 10 minutes for a molten center or 10 -12 minutes for a soft center (cake edge will puff slightly)

4. Let cake cool 2 minutes. Eat right away

For more delectable recipes, pick up a copy of Joy the Baker Cookbook ($20), from Hyperion or visit Joy Wilson’s blog: www.joythebaker.com

Diet

Jennifer Aniston is a devoted yogii.

Yogiis believe that man is essentially a herbivorous animal. Studies at the Bombay Yoga Institute have shown that people on non flesh, low-protein diets actually have greater endurance. That doesn’t mean you can order your pizza sans pepperoni and consider yourself pure. The idea is to consume whole, healthy foods that are not processed and therefore easily digested. Think natural butter, honey instead of sugar, wheat, barley, legumes, fruits and veggies.  Also, al dente is key here. No food should be overcooked  (actually raw is preferred) or spiced up too much.  Things like ginger and coconut milk  – instead of salt and cream – can add richness and flavor to yoga focused recipes. Also, skip the water. Yes, you read right. Yogins consider it harmful to consume beverages during meals as they can wash away the nutrients in the food. Instead, drink up when you first wake up. The  idea is to eat to live, not live to eat.

Detox

Green tea is packed with antioxidants

Every now and then you will want to detox your system. That is, get all the impurities that have built up in your system from environmental pollutants and food. Garlic may not smell great, but it does wonders for your body. It helps stimulate the liver to produce detoxification enzymes that aid in clearing out your digestive system. Leafy greens are loaded with chlorophyll which rids the body of free radicals and toxins and actually helps the liver to purify your blood. Citrus fruits like lemons and limes also aid the liver and jump start your digestive track. Caffeine is not ideal in a yoga diet, but if you must indulge, make green tea your jump start of choice. Not only will it rev you up, but it is full of antioxidants that keep you healthy and purify your body.

Dress

Aneka Yoga by New Balance

Now that you have done your body good from the inside, do it good from the outside, too! Nothing says motivation like some new clothes. The new Aneka Yoga collection from  New Balance can take you from class to café easily. The collection utilizes extra soft LIGHTING DRY™ polyester and spandex fabrics with ergonomically placed design lines to provide a flattering and extremely comfortable fit. That means no riding up during the downward dog.  Another tip, don’t neglect your feet! Choose a comfort trainer like the New Balance 813 which acts as a massage therapist for feet and minimizes the pressure points on the foot, allowing you to make the most out of your workouts. There is also a memory foam insert for maximum comfort.

So, now you will be able to squeeze in a workout no matter where you are coming and going from.

Recipes

Lentil Soup Recipe

Recipe by Prue Charlton, author of The Yoga Diet

2 tablespoons olive oil 60 g (2 oz) butter, ghee or oil
1 onion, chopped small
1 carrot, chopped small
1 stick celery, chopped small
30 g (1 oz) pancetta or bacon, chopped (optional)
250 g (8 oz) canned Italian tomatoes, cut up, with juice
250 g (8 oz) dried brown lentils, washed and drained
1 litre (1 and 3/4 pints) stock freshly ground pepper
1 bay leaf a few sprigs of thyme
3 tablespoons freshly grated parmesan cheese (optional)

1. Sauté the onion in oil and butter till soft, add celery and carrot and continue to sauté for a couple of minutes, stirring from time to time.

2. Add the pancetta or bacon and sauté 1 minute more.

3. Add the tomatoes and cook at a gentle simmer for 25 minutes, uncovered. Stir from time to time with a wooden spoon.

4. Add the lentils, stirring and turning them over a couple of times.

5. Add stock, bay leaf, thyme and pepper.

6. Cook for about 45 minutes or till lentils are soft, adding more stock or water if necessary.

7. Serve with parmesan cheese and wholemeal bread.

Strawberry mint lassi

Lassi Recipe

Lassi is a delicious cold drink often taken with or after a meal. It is both nourishing and helpful to the digestion.

1. Mix one part yogurt into two parts water.

2. Sweeten with honey and a pinch of ground cardamom.

3. May be made in the blender with fruit added (e.g., mango, strawberries, soft dates etc.)

4. Add 1/2 teaspoon rosewater for a special touch.

Green Beans with Mustard Maple Glaze Recipe

Recipe by Wai Lana

2 Tbsp. sesame seeds
3 cups young green beans, ends trimmed only
1/4 cup maple syrup
2 Tbsp. Bragg liquid aminos
2 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 1/2 tsp. mustard powder
1/4 cup water
1 Tbsp. cornstarch mixed with 2 Tbsp. water

1. Toast the sesame seeds in a small skillet on medium heat until light golden, stirring constantly. Set aside for garnishing.

2. Steam the beans for about 5 minutes, or until bright green and just tender. Arrange neatly on a serving plate when done.

3. Combine the next 6 ingredients in a small saucepan and bring to a boil on medium heat. Thicken with the cornstarch mixture, whisking constantly. Drizzle the sauce across the beans and garnish with the sesame seeds.

Baby Back Rib and Fava Bean Paella

Ingredients:

For the ribs:

• ½ cup light brown sugar
• 2 teaspoons salt
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon Spanish pimenton or paprika
• ¼ teaspoon cumin
• 12 baby back pork ribs, about 3 pounds, separated

For the paella:

• 2 carrots, peeled and cut into ¼-inch slices
• 1 tablespoon Spanish pimenton
• ¼ cup olive oil
• 1 onion, medium dice
• 2 cloves garlic, sliced
• Salt and pepper, to taste
• 1 red pepper, fine dice
• 2 plum tomatoes, seeded and diced
• 1 16-ounce package dried fava beans, soaked overnight
• 1 tablespoon Spanish pimenton or paprika
• 4 cups chicken broth
• 2 cups Spanish medium-grain rice

Directions:

To prepare the ribs:

1. Preheat the oven to 350°F.
2. Combine the brown sugar, salt, oregano, red pepper flakes, pimenton and cumin in a bowl.
3. Arrange the ribs in a deep baking dish, and sprinkle the brown sugar mixture over the ribs. Using your fingers, rub the mixture into the ribs until they are well coated.
4. Place the ribs in the pre-heated oven, and roast until browned, about 40–45 minutes.

To prepare the paella:

1. In a small saucepan, cover the sliced carrots with water. Set the pan over medium heat and bring the water to a boil. Lower the heat to medium-low, and cook until softened but still retaining structure, about 5–7 minutes.
2. Drain the water and purée the carrots in a blender or food processor until smooth. Stir in the pimenton.
3. Heat the olive oil in a 12-inch paella pan set over a medium flame. Add the onion and garlic and cook until lightly browned and softened, about 5 minutes. Sprinkle with salt and pepper to taste.
4. Add the red pepper, tomatoes and drained, pre-soaked fava beans to the pan. Stir until the pepper softens, about 5 minutes.
5. Add the chicken broth, turn the heat to medium-high and bring to a boil. Stir in the rice and the carrot purée, then turn the heat to medium-low. Cook for about 20 minutes longer, until almost all the liquid is absorbed and the rice is tender.
6. Arrange the cooked baby back ribs on top of the paella so the ribs’ sides are partially covered with rice.
7. Remove the pan from stove and place in the 350°F oven for 7–10 minutes, until the ribs are re-heated.

Recipe courtesy of Wine Enthusiast.

Wild Planet Mediterranean Tuna Salad

Makes about 4 servings

Ingredients

• 2 cans (5 oz each) Wild Planet Wild Albacore Tuna, undrained
• 1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
• 1 can (15.5 oz) chick peas, rinsed and drained
• 1/2 cup chopped red bell pepper
• 1/4 cup pitted Kalamata or other olives, coarsely chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded carrots
• 2 Tbsp chopped fresh basil or oregano, or 1 tsp dried
• 3 Tbsp capers, drained
• Juice of one lemon
• 4 Tbsp olive oil
• 2 Tbsp red wine vinegar
• Sea salt and freshly ground pepper, to taste

Instructions

1. Place Wild Planet Wild Albacore Tuna and juices from the cans into a large bowl.
2. Flake with a fork to separate tuna into bite size pieces.
3. Add artichoke hearts, chick peas, red bell pepper, olives, red onion, parsley, carrots, basil or oregano, capers and lemon juice to tuna in bowl.
4. Mix gently to combine all ingredients.
5. In a small bowl, whisk together olive oil and vinegar; season with sea salt and pepper.
6. Pour over tuna salad and stir to combine.

Wild Planet Shrimp, Zucchini & Corn Pancakes

Makes about 14 pancakes

Ingredients

• 2 small to medium zucchini and/or yellow squash
• 1 cup fresh or frozen corn kernels
• ¼ cup chopped red onion
• 1 can Wild Planet Wild Pink Shrimp, drained
• 1/3 cup crumbled feta cheese
• 2 eggs, beaten
• 1/3 cup flour
• 1 Tbsp fresh chopped basil, dill or parsley, or a combination
• Sea salt and freshly ground pepper, to taste
• 2-4 Tbsp canola oil, for sautéing

Instructions

1. Shred zucchini and/or yellow squash on the large holes of a box grater.  Place in a strainer, cover with a plate and place a weight, such as a can of tomatoes, on top.   Allow to drain 20 minutes.
2. In a medium bowl, combine drained zucchini, corn kernels, onion, shrimp, feta cheese and eggs.  Stir gently to combine.
3. Sprinkle flour and herbs into bowl, mix again to combine all ingredients.  Season with salt and pepper.
4. Heat canola oil in medium frying pan over medium heat.    Drop mixture into hot oil with a large spoon, flattening to create pancakes  2-3 inches in diameter.  Cook until golden, about 2 minutes per side.
5. Drain on paper towels, sprinkle with sea salt and serve.

Her passion for food and cooking came from growing up in a boisterous Italian family. So holidays were kind of a big deal in her  household. And they still are. But that doesn’t mean they have to be stressful. Nadia G has teamed up with Van Gogh Vodka to offer tips and recipes to help every hostess become an entertainer extraordinaire this year. But the animal print wardrobe is up to you.

Get yourself out of the kitchen.  “The hostess should enjoy her holiday party every bit as much as the guests,” says Nadia.  “The best way to get yourself out of the kitchen is to prepare foods ahead that will taste great at room temperature.  Some of my favorites are crostinis and sliders.  I make my sliders with veal cutlets – they’re great.”  By letting guests serve themselves, she says, everyone can eat on their own time giving the hostess time to kick back and relax with her own cocktail and spend quality time with friends.

Let the guests be their own bartenders.  Nadia G recommends a vodka punch like her Pomagrenade Punch  or a DIY mixers bar:  stock a table with bowls of bite sized fresh fruit and herbs that have been soaking in liquor and simple syrup.  Serve these gourmet mixers with chilled bottles of unflavored- and flavored-vodkas (Hint: flavored vodkas from Van Gogh Vodka make everyone an instant expert bartender with their smooth, authentic taste and vibrant colors), carbonated water, rum and white wine.  Guests will have a blast mixing and matching cocktails and experimenting with new combinations!

Give them something sweet – and don’t forget the coffee.   By now, you know Nadia’s got balls. Chocolate ones that is. Hers are made with butterscotch chips, peanuts and crushed pretzels are easy to whip up and major crowd pleasers.  Topping off the evening with coffee is always a good idea; have regular and decaf on hand for guests to choose from at the end of the night.

Gift it. That is, send the guests home with something you’ve created in your kitchen.  “Everyone loves my Homemade Hot Cocoa mix.  I add a little cayenne and some cinnamon to step it up,” says Nadia.
“Gifted in a glass jar or a tin with a bright ribbon, it’s my personal way to say Happy Holidays at the end of the night.”

Nadia also has some great tips on holiday activities, such as, “The Anonymous Laugh Box”. Depending on the theme of the party, print questions on a bunch of cue cards.  From, “if you could change one thing about your partner,” to, “the worst Xmas gift you’ve ever received,” have your guests anonymously submit the answer into a makeshift “Laugh Box,” and take turns reading the responses out loud.  Laugh Boxes are as fun as Truth or Dare!, especially after a Van Gogh cocktail or two.

Listen up! And of course the most important part of a party is the music; as Nadia says, music can make or break a party.  If the host or hostess doesn’t have any musical taste, get a friend to make a playlist for the party.

For more information, interested chefs and party planners can find Nadia’s bitchin’ party guide included in her latest cookbook, COOKIN’ FOR TROUBLE.

Pomagrenade Punch
1 cup Van Gogh Pomegranate Vodka
1 fresh red hot chili, seeded and sliced paper thin
2 large pomegranates, seeded
1/2 cup pomegranate juice
1 bottle chilled champagne or sparkling wine
4 mandarins, finely sliced
1/4 cup maple syrup (optional – depending on desired sweetness)
Ice

In a large bowl combine pomegranate vodka, chili, and pomegranate seeds. Cover and marinate in fridge for 30 minutes.  Add the rest of ingredients when ready to serve.

Holiday Mojito
1 1/2 oz Van Gogh BLUE Triple Wheat Vodka
1/4 cup fresh squeezed pink grapefruit juice
1 heaping tablespoon minced fresh coriander
1 teaspoon maple syrup

In a shaker combine all ingredients above.  Shake vigorously with ice.  Strain into martini glass rimmed with maple flakes, drop in 2 coriander leaves, and garnish glass with pink grapefruit rind twist.

Nadia’s Crostini

GROCERY LIST
Baguette
1 large onion
1 block creamy goat cheese
Prosciutto di parma
Fresh figs

GEAR
Cutting board and knife
Medium-sized pan

Caramelized Onions
Add a swirl of olive oil into a pan on medium-low heat. Slice onions into medium-size rings and add to the pan.  Keep on low heat and stir regularly until onions become tender and dark brown.

Shkiaffing it Together
Toast 1/4 slices of your favorite baguette. Slather with maple-caramelized onions, creamy goat cheese, a delicate piece of prosciutto di parma, top with paper thin fig slices.

Chocolate Balls

GROCERY LIST
1 cup finely chopped semi-sweet chocolate
1 cup finely chopped milk chocolate
I cup butterscotch chips
1 1/2 cups unsalted dry-roasted peanuts
1 1/2 cups crushed pretzels

GEAR
Double boiler
Baking sheet
Parchment paper

Chocolate Mixture
Heat a double boiler over medium heat.  Add the semi-sweet chocolate, milk chocolate, and butterscotch chips to the top pan.  Stir until everything is melted.  Remove it from the heat, and fold in the peanuts and pretzels.  Let the mixture cool slightly at room temperature.

Shkiaffing It Together
Line a baking sheet with parchment paper, and scoop on heaping tablespoons of the chocolate mixture.  Refrigerate for 5 minutes.  Remove it from the fridge, and with your fingers, gently compact the ingredients to form balls.  Cover and refrigerate until you’re ready to serve them.

Gingerbread Latte

Ingredients

• 2 fluid ounces espresso coffee
• 2 tablespoons gingerbread flavored syrup
• 1/2 cup milk, steamed
• 1/8 cup frothed milk
• 1 pinch pumpkin pie spice
• 1/2 teaspoon vanilla powder

Directions

1. In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk and frothed milk and sprinkle with pumpkin pie spice and vanilla powder.

Winter Nightcap

Ingredients

• 1 shot coffee liqueur
• 1 shot Irish cream
• 1 1/2 shot hazelnut liqueur
• 4 cups hot coffee
• Cream

Directions

1. Mix coffee and liqueur in a pot.  Serve with cream.

Homemade Creamy Hot Chocolate

Ingredients

• 2 cups whipping cream
• 6 cups milk
• 1 teaspoon vanilla
• 1 (12 ounce) package milk or dark chocolate chips

Garnish

• Whipped cream
• Chocolate shavings

Directions

1. Stir together the whipping cream, milk, vanilla, and chocolate chips in a pot.
2. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and chocolate shavings, as desired.

More Great SingleMindeWomen.com Drink Recipes

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Raising The Bar: Charlotte Voisey Is Mixing Drinks Her Way

Twelve Days of Cocktails

In many kitchens, the refrigerator is so packed before the big feast there is no room for the turkey.  No problem.  The day before (or even two if you monitor the temperature closely) soak your turkey in a big cooler.  Use a large cooler and clean it thoroughly with soap and water followed by a disinfectant solution of bleach and water (directions are on the bleach bottle.)  Then submerse the turkey into the cooler until it is covered with ice water. Also add around 1/2 cup of salt into this bath.  The combination of water and salt both serve to moisten and soften the turkey.  (For you budding scientists, this combination serves to untwist the quaternary structure of the protein.)  You may also add some flavoring to this ice bath, nice additions are lemons, onions, rosemary and sage.  Leave the cooler closed except to check the temperature or add more ice.  The water temperature should remain between 37 and 41 degrees Farenheit to ensure proper food safety.

On Thanksgiving morning, when you take the turkey out of its bath, it will literally have absorbed some water and be heavier than before, adjust your cooking time accordingly.   (And make sure you disinfect the cooler again after the turkey is removed so it is clean for the next use.)  There is a myth that applying butter to the skin makes the turkey juicier, but that technique only affects the skin.  If you want moister meat, place the butter under the skin.  You may use softened butter alone, or add some herbs like finely chopped rosemary and sage.  Once the butter is softened, gently work your hand under the skin.  You will have to break up some of the adhesions connecting the skin to the meat, but this also provides great little pockets to hold the butter in place while it cooks.

Place the turkey into the roasting pan along with your aromatic vegetables.   Good ideas to flavor include onions, celery, carrots, sage, rosemary, lemon, black peppercorns, garlic or any flavoring you choose.  Do not use alcohol as it will dehydrate the meat.  Alcohol, such as wine, should only be used in a sauce for flavoring because when used to marinate or cook protein it actually creates a drier end product.  Do put several cups of water or chicken broth into the bottom of your pan.  Place in the oven, uncovered initially.

The extra liquid in the pan will evaporate creating a more homogenous environment in the oven.  With this extra broth, the turkey is able to keep its juices without evaporating as quickly.  Once the skin is browned (somewhere around an hour of cooking time), you will need to cover the breast to help it stay moist.  Many people create a tent of aluminum foil, which is fine.  However, you can also cover the breast with strips of uncooked bacon.  They will keep the turkey breast moist and add delicious flavor and a wonderful aroma to the meat.  It also adds a great flavor to the drippings to make your gravy.  (Remove the bacon strips before serving.  Some people then add them to a green bean side dish or to the gravy.)

Once you have covered the turkey, do NOT open the door again until it is done.  Each time you open the door, not only do you release a lot of the heat, but it also lets out the steam, and then the turkey gives up more of its juice to create the homogenous environment once again.

When the turkey is cooked and removed from the oven, allow it to rest for at least an hour before serving.  The heat will continue to destruct the protein structure so it will become even softer and juicier the longer it sits.

Five reminders for your juiciest turkey ever:

1)  Give it a salt-water ice bath with herbs for flavoring.

2)  Place the butter under the skin, rather than on top.

3)  Put liquid in the bottom of the roasting pan.

4)  Cover the turkey after about an hour of cooking, then leave the oven closed.

5)  Finally, let it rest before carving.

By following these science based guidelines, rather than simple family traditions, you will have a juicy delicious turkey that is so moist, the gravy boat may go untouched.  Happy Thanksgiving!

_______________________________________

A board certified emergency physician, Jennifer Hanes, D.O., discovered that patients have greater success when they understand their bodies.  With that unique philosophy, she founded Empowered Medicine, PLLC, where knowledge is powerful medicine.  She empowers patients with her articles, motivational speeches and private consultations.  You can learn more at www.DrHanes.com

To inspire home cooks, Chef Kelsey has used Hungry Jack staples to create the following delicious dishes:

Peanut Butter Chocolate Cake Bites

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 cup Jif® Extra Crunchy Peanut Butter, divided
• 1/4 cup butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup milk
• 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1 cup Pillsbury® Creamy Supreme® Vanilla Flavor Frosting
• 2 (12 oz.) bags semisweet chocolate chips
• 2 tbsps. Crisco® All-Vegetable Shortening
• 1/2 cup roasted peanuts, chopped

Directions:

1. HEAT oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
2. BEAT 1/2 cup peanut butter, butter and sugar in large bowl with electric mixer until creamy. Add eggs and vanilla. Beat until blended. Add milk and pancake mix alternately, beating after each addition until just combined. Pour into prepared pan.
3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then turn cake into a large bowl and set aside. Beat 1/2 cup peanut butter and frosting until smooth. Line two large baking sheets with wax paper.
4. CRUMBLE cake into fine crumbs with fork in bowl. Add frosting mixture. Mix thoroughly with spatula. Cover with plastic wrap and freeze 30 minutes. Roll mixture into 1 1/2-inch balls using small cookie scoop (one tablespoon cake mixture). Place balls on one prepared baking sheet. Cover with plastic wrap and freeze 1 hour.
5. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on HIGH 2 minutes. Stir. Microwave in additional 10 second intervals until completely melted and smooth when stirred.
6. REMOVE ten cake bites from freezer at a time, keeping the remaining ones frozen. Drop one cake bite at a time into melted chocolate. Spoon chocolate over each bite until coated. Lift cake bite out of chocolate with a fork, allowing the excess chocolate to drip into bowl. Using toothpick, gently push bite off fork onto other prepared baking sheet. Top each with chopped peanuts immediately. Repeat to coat remaining bites. Chill 5 minutes or until chocolate is set. Allow to come to room temperature before serving.

TIP: If chocolate becomes stiff while dipping bites, heat in microwave for 10 second intervals, stirring until smooth.

Flaky Fried Fish Tacos

Ingredients:

3 cups Crisco® Pure Vegetable Oil, for frying to 1-inch deep

CILANTRO LIME MAYONNAISE

• 3/4 cup mayonnaise
• 1 small lime, grated peel and juice
• 2 tbsps. chopped cilantro
• 1/4 tsp. salt
• 1/8 tsp. pepper

TACOS

• 1 cup Pillsbury BEST® All Purpose Flour
• 1 tsp. ground cumin, divided
• 1/2 tsp. ground red pepper, divided
• 3 tsps. salt, divided
• 1 lb. tilapia fillets (or other white fish), cut into 12 narrow strips
• 2 large eggs
• 1 tbsp. water
• 1 1/2 cups Hungry Jack® Instant Mashed Potato Flakes
• 12 corn tortillas, warmed
• Shredded red cabbage and diced mango
• Lime wedges and cilantro, for garnish

Direction:

1. HEAT 1-inch oil in deep large skillet to 350°F. Combine mayonnaise, lime peel, lime juice, cilantro, salt and pepper in small bowl.
2. COMBINE flour, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in large resealable plastic bag. Add fish. Shake until fish is coated.
3. BEAT eggs and water in shallow baking dish. Combine potato flakes, 1/2 teaspoon cumin, 1/4 teaspoon red pepper and 1 1/2 teaspoons salt in another shallow baking dish. Remove fish from plastic bag. Shake off excess flour. Dip into egg, then coat with potato flakes.
4. FRY fish in several batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towel lined plate. Repeat with remaining fish. Place 1 or 2 fish strips in tortillas. Top with Cilantro Lime Mayonnaise, cabbage and mango. Fold in half. Garnish with lime wedges and cilantro.

Barbecued Meatballs

Ingredients:

MEATBALLS

• Crisco® Original No-Stick Cooking Spray
• 1 1/2 lbs. lean ground beef
• 1 cup Hungry Jack® Instant Mashed Potato Flakes
• 2 large eggs, beaten
• 1/3 cup milk
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1 tbsp. chili powder
• 2 tsps. salt
• 2 tsps. ground pepper

BBQ GLAZE                                                                 

• 1 cup ketchup
• 1/2 cup firmly packed brown sugar
• 2 cloves garlic, minced
• 1/2 cup finely chopped onion
• 2 tbsps. apple cider vinegar
• 1 tbsp. Worcestershire sauce

Shredded lettuce (optional)

Prepared mashed potatoes, rice or egg noodles (optional)

Directions:

HEAT oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray.

COMBINE ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form meatballs about 1 1/2 inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet.

BAKE 20 to 30 minutes or until golden brown. Drain on paper towel lined plate, if necessary.

For BBQ Glaze: COMBINE ketchup, brown sugar, garlic, onion, vinegar and Worcestershire sauce in small saucepan. Heat over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally. Toss cooked meatballs in glaze.

*Additional Glaze Option:

SWEET & SOUR GLAZE

• 1 cup ketchup
• 1/2 cup honey
• 1 (6 oz.) can pineapple juice
• 2 cloves garlic, minced
• 1/2 cup finely chopped onion
• 2 tbsps. apple cider vinegar
• 2 tbsps. soy sauce

Directions:

1. COMBINE ketchup, honey, pineapple juice, garlic, onion, vinegar and soy sauce in small saucepan.
2. HEAT over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally.
3. TOSS cooked meatballs in glaze.

Serving Suggestions

1. PLACE 3 to 4 meatballs over shredded lettuce if desired, in hoagie roll to make meatball subs. Sandwich individual meatballs between two halves of small potato rolls to make sliders.
2. PLACE meatballs in slow cooker to keep warm. Serve with toothpicks as appetizers.
3. SERVE over prepared Hungry Jack® Mashed Potatoes, rice or egg noodles.

The Hungry Jack Use Up the Box Recipe Contest ends November 2, 2011. One recipe in each of the four categories will be named a Grand Prize Winner and will receive a year’s worth of groceries (awarded as a check for $6,000). For complete details and official rules visit www.useupthebox.com.

The very existence of Libby’s canned pumpkin throws Barbara Kingsolver into a tizzy. “Come on, people,” she laments in Animal, Vegetable, Miracle. “Doesn’t anybody remember how to take a big old knife, whack open a pumpkin, scrape out the seeds, and bake it? We can carve a face onto it, but can’t draw and quarter it? Are we not a nation known worldwide for our cultural zest for blowing up flesh, on movie and video screen and/or armed conflict? Are we in actual fact too squeamish to stab a large knife into a pumpkin?”

I had always used canned pumpkin for pie, because it was what my mother and grandmother used. In my family, canned pumpkin is traditional. But I liked the idea of starting with a whole food rather than a can, and what if canned pumpkin turned out to be just as inferior as canned sweet potatoes and I just didn’t know better?

I baked two pies, identical except for the source of the pumpkin. Pie number one contained the flesh of a sugar pie pumpkin that I roasted for an hour, peeled, seeded, de-stringed, and forced through the food mill. Pie number two contained the flesh of a pumpkin that Libby’s had processed in a plant and I scooped out of the can.

Results: The canned pumpkin was (obviously) more convenient, and I did not have to wait for it to roast. It was also slightly more expensive—about $0.50 more than the whole pumpkin. But those were fifty cents well spent, because it made a superior pie—the flavor was bigger, rounder, more pumpkin-y. I have no idea how you get more pumpkin-y than an actual pumpkin. According to the label, Libby’s canned pumpkin contains nothing but pumpkin. Did I just have a dud pumpkin? Confusing.

My advice: When you’re standing at the supermarket the day before Thanksgiving pondering your pumpkin options, grab the can and get in the checkout line before it grows any longer. You’re not being squeamish, you’re being sensible.

However, you should absolutely bake your own pie.

Make it or buy it? Make it.

Hassle: Once you have the crust, it’s just stir, pour, bake.

Cost comparison: Homemade: $3.68. Sara Lee frozen: $5.99. Safeway in-house bakery: $8.79.

Ingredients:

• 1¼ cups canned pumpkin puree
• 2 large eggs
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground ginger
• 1 cup half-and-half
• One 9-inch pie crust (page 153), partially baked

Directions:

1. Preheat the oven to 375 degrees F.
2. In a large bowl combine the pumpkin, eggs, sugars, cinnamon, nutmeg, ginger, and half-and-half and beat until smooth. Pour into the crust.
3. Bake for 35 minutes. This is incredible served warm out of the oven, and almost as good cold.

Pie Crust Recipe

People are unnecessarily intimidated by pie crusts. Your first ten crusts may look like kindergarten art projects, but so long as the edges are presentable—so long as there are edges—no one who eats the pie will know or care. Many recipes are very specific about what type of fat to use. Cooks swear by all-butter crusts, Crisco crusts, lard crusts, even vegetable oil crusts. My favorite is this butter-lard crust, which has the most flavor and shatters when you bite into it. But use whatever fat you want; the crust will be better than anything you can buy. Homemade crust tasted against Safeway’s frozen shell was delicate and rich, as opposed to brittle and bland. Likewise, it outperformed Pillsbury roll-out dough, which is over-salted and contains suspected carcinogens BHA and BHT. Not that a trace amount will give you cancer. It’s the principle.

Make it or buy it? Make it.

Hassle: A pie crust can be mixed in 4 minutes, but you really do have to chill the dough, especially this dough, which is more fragile than some. Also, rolling takes practice and can be frustrating until you’ve done it twenty or thirty times.

Cost comparison: Homemade: just under a dollar. A Safeway-brand frozen pie crust: $1.70.

Ingredients:

• 1⅓ cups all-purpose flour, plus more for rolling
• ½ teaspoon kosher salt
• 2 teaspoons sugar
• 4 tablespoons (½ stick) cold butter, cut into bits
• 4 tablespoons cold lard (recipe follows), cut into bits (if you have time, freeze the lard bits)
• ¼ cup ice water

Directions: 

1. Sift the flour, salt, and sugar into a large bowl or a food processor.
2. Add butter and lard, a few bits at a time, blending with your fingers or pulsing in the processor, until the mixture forms a coarse meal.
3. Add the water, a tablespoon at a time (you probably won’t need all of it and should use as little as you can get away with), and mix just until the dough begins to form a ball. Shape it into a disk, wrap tightly, and refrigerate until very cold, at least 3 hours.
4. Flour the work surface and roll the dough into a rough circle, ¼ inch thick or less. The circle doesn’t have to be perfectly round—ragged edges are fine. This recipe makes a little extra dough in case of mistakes. Lift the dough and place it in a 9-inch pie plate. (If you fold the dough in half and then in half again, it’s easier to place in the pan.) Don’t stretch the dough. You should have a lot of overhang. Tuck the edges over and pinch decoratively. I like to squeeze the dough between the side of my middle finger and my thumb to create a tall, fluted crust, like a garland. It will collapse during baking, but the ruins of its beauty endure. You can also crimp the pie crust by pressing it against the rim of the pie plate with the tines of a fork. That’s easier, if not as pretty.
5. To prebake pie crust: Preheat the oven to 425 degrees F. Place a piece of foil in the shell and pour in enough rice, dried beans, or pie weights to keep it from puffing.
6. Bake for 15 minutes. Carefully remove the weights and foil and return the dough to the oven. Bake 5 minutes more. Cool before filling. If you’re not using the crust immediately, cover and store at room temperature for up to a day.

Makes one 9-inch crust

Excerpted from MAKE THE BREAD, BUY THE BUTTER: What You Should and Shouldn’t Cook from Scratch—Over 120 Recipes for the Best Homemade Foods by Jennifer Reese. Copyright 2011 by Jennifer Reese. Published by Free Press.

Buy Make the Bread, Buy the Butter by Jennifer Reese today!

Mocha Cream Brownie Wedges with Fresh Raspberries

Ingredients:

• 4 large egg whites
• 1 (16-ounce) package gluten-free brownie mix (such as Betty Crocker)
• 6 tablespoons canola oil
• 1 tablespoon instant coffee granules
• Cooking spray
• 1 cup heavy whipping cream
• 2 teaspoons instant coffee granules
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup powdered sugar
• 1⁄2 cup chocolate syrup
• 11⁄2 cups raspberries

Directions:

1. Preheat oven to 350°.
2. Beat egg whites with a mixer at high speed for 1 minute or until frothy. Stir in brownie mix, oil, and 1 tablespoon coffee granules. (Batter will be very thick.) Spread batter in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
3. Bake at 350° for 22 minutes or until a wooden pick inserted 2 inches from edge comes out clean. (Center will not look cooked, but will continue to cook as brownies cool.) Cool completely in dish on a wire rack. Cut into 6 squares; cut each square diagonally in half to create 12 triangles.
4. Place cream, 2 teaspoons coffee granules, and vanilla in a medium bowl; beat with a mixer at high speed until foamy. Add powdered sugar; beat until soft peaks form.
5. Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.

Yield: 12 servings (serving size: 1 brownie, 2 teaspoons chocolate syrup, and 2 tablespoons raspberries).

CALORIES 338; FAT 17.3g (sat 6.5g, mono 6.6g, poly 2.3g); PROTEIN 3.5g; CARB 45.9g; FIBER 2.4g; CHOL 27mg; IRON 1.4mg; SODIUM 107mg; CALC 18mg

Cooking Tip:

Cooking sprays marked specifically for baking contain flour and should be avoided. Just use regular gluten-free cooking spray instead.

Piña Colada Cheesecake Bars

This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten free. Look for it in health-food stores or order online. You also can substitute an equal amount of gluten-free all-purpose flour.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 2 tablespoons coconut flour
• 2 tablespoons turbinado sugar
• 1⁄2 teaspoon ground ginger
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 1 tablespoon water
• Cooking spray
• 1 cup 2% low-fat cottage cheese
• 1⁄2 cup sugar
• 1⁄4 cup (2 ounces) block-style fat free cream cheese, softened
• 11⁄2 tablespoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon pineapple juice
• 1⁄2 teaspoon vanilla extract
• Dash of salt
• 3⁄4 cup egg substitute
• 1 cup chopped fresh pineapple
• 1⁄4 cup shredded unsweetened coconut, toasted

Directions:

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
3. Place cottage cheese and next 7 ingredients in a food processor; process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool 10 minutes on a wire rack. Refrigerate 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

Yield: 16 servings (serving size: 1 bar).

CALORIES 117; FAT 4.6g (sat 2.2g, mono 1.2g, poly 0.7g); PROTEIN 4.1g; CARB 15.4g; FIBER 0.9g; CHOL 6mg; IRON 0.5mg; SODIUM 142mg; CALC 27mg

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