Dark Chocolate Meringue Drops Recipe

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

Ingredients

5 ounce(s) bittersweet chocolate (60-75% cacao), divided
2 tablespoon(s) unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoon(s) cocoa nibs, (see Shopping Tip), optional
1/3 cup(s) egg whites (about 3 large), at room temperature
1/2 teaspoon(s) cream of tartar
1/2 cup(s) sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon(s) vanilla extract

Directions

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

Shopping Tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency. No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

Steps to make Chewy Chocolate Cookies

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

Ingredients

3/4 cup(s) all-purpose flour
3/4 cup(s) whole-wheat pastry flour
3 tablespoon(s) unsweetened cocoa powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
6 large egg whites
3/4 cup(s) granulated sugar
1 1/2 cup(s) packed dark brown sugar
1 tablespoon(s) vanilla extract
3 ounce(s) unsweetened chocolate, chopped and melted

Directions

Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched

How to make Chocolate Refrigerator Cookies?

Refrigerator cookies are a busy baker's dream: an easy dough you can keep in the refrigerator for up to 2 weeks, slicing off and making cookies as you go.

Ingredients

1/2 cup(s) whole-wheat pastry flour
1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa powder, sifted
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) packed light brown sugar
1/2 cup(s) granulated sugar
6 tablespoon(s) cool unsalted butter, cut into chunks
1 large egg white
1 teaspoon(s) vanilla extract

Directions

Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.

Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.

Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).

When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Delicious Chocolate Cookie Recipe

These cookies were so rich, chewy and moist. I loved them! I cooked them just a little longer than the recipe called for though because they were still too soft when my timer went off, but just leave them in the oven for a few minutes more because if they're overcooked, they won't be as soft and luscious as they should!

Ingredients

8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks

Directions

Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Warm Cauliflower and Herbed Barley Salad

A lot of the magic of this salad is pretty obvious. You already know the homemade Dijon dressing is going to be pretty great. It's easy to imagine the fresh parsley and tarragon will add a special kick of flavor. The warm barley will help fill you up and the just-browned cauliflower takes it from a "light lunch" to definitively "dinner" status. But really, we want to talk about the gigante beans.

Don't be skeptical just because they came out of a can. Really! We know everything else is super fresh and homemade, but these beans make a gigante contribution to the salad. For starters, they're unbelievably creamy and buttery. They're an easy way to punch up the protein, fiber, and antioxidants. And gigante beans are, well, pretty big. So they'll add a dramatic look (the good kind) to your dinner plate.

And doesn't everyone want to eat pretty food?

Ingredients
1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

Preparation
Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

One Pot Jambalaya Recipe

A quick one pot way to celebrate Fat weekend!

Ingredients:

Veggies: 1/2 White Onion, 1 green pepper, 2 carrots, 3 celery stalks
Meat: 1 Chicken Breast, 1 package andouille sausage, 1/1 lb raw peeled shrimp
Pantry: 2 Cups Dry Rice, 2 cans dice tomatoes drained, 2 cups chicken stock, vegetable oil, 2 tbsp worcestershire sauce, 2 tbsp hot sauce


Directions:

1.Dice all the vegetables and place aside. Tip: Cut vegetables into uniform strips then cut a bunch of strips to make a uniform dice. Chop the raw chicken breast and the sausage into bite size pieces.

2.In a large pot, heat 2 tbsp of oil to medium heat. Brown the chicken and set aside. Then, brown the sausage and set aside.

3.In the same pot the meat was browned in place all the diced vegetables. Don’t do anything to the pot once you remove the browned meat. The bottom will be full of wonderful flavor bits! You may need to add a tbsp or more of oil.

4.Let the vegetables cook until tender, about 10 minutes.

5.Add all of the pantry ingredients plus 1 cup of water to the pot and stir. Let the liquid come to a simmer, may need to increase the heat to medium-high, then lower heat to low.

6.The rice will absorb the liquid, but stir occasionally to ensure the bottom doesn’t stick. This should take about 20 minutes.

7.Once the rice is tender and the liquid add the chicken, the sausage and the raw shrimp to the mixture. The heat should still be on low at this time. The shrimp will cook from the heat of the mixture, this takes about 10 minutes.

8.Once the shrimp is pink and opaque the jambalaya is ready to serve!

How to make Chili Stew

This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (16 ounces each) hot chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon salt

Directions

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Yield: 10 servings.

Nutritional Analysis: One 1-cup serving (recipe prepared with lean ground beef and 1-1/2 cups frozen corn) equals 263 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 812 mg sodium, 36 g carbohydrate, 10 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.

How to make a Refreshing Cold Avocado Soup

Cool and velvety smooth, our cold avocado soup is the perfect way to start a leisurely summer dinner.

This recipe is so easy and delicious. I never have a radish so I top the soup with a little yogurt and the mint sprig. It's even better the next day.

INGREDIENTS:

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot , chopped
2 tablespoon(s) plain yogurt
2 tablespoon(s) fresh mint
1 sprig(s) fresh mint
4 teaspoon(s) fresh lime juice
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/4 teaspoon(s) ground cumin
1 radish, chopped

DIRECTIONS:

Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth.

Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves.

Easy to make Carrot with Cilantro Soup Recipe

Perfect for any occasion from a spring dinner party to a light lunch, this smooth carrot soup flavored with loads of fresh cilantro and coriander seed is tasty and healthy.

INGREDIENTS:

1 tablespoon(s) olive oil
1 small onion, chopped
1 teaspoon(s) coriander seeds, crushed
1 pound(s) carrots, sliced
3 cup(s) vegetable stock
1 bunch(es) (about 1 cup) fresh cilantro, chopped, plus more for garnish

DIRECTIONS:

In a large, heavy-bottomed pan over medium heat, heat olive oil. Add onion and coriander. Reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occasionally. Add carrots. Cook, covered, until softened, 15 to 20 minutes, stirring occasionally.

In a separate pot, bring stock to a boil. Add onion-carrot mixture and bring back up to a boil. Transfer to a blender or food processor and blend (in batches, if needed) until smooth. Season with sea salt.

To serve, return soup to pot, stir in chopped cilantro, and reheat on low. Ladle soup into warmed bowls and garnish with cilantro

Recipe for Chicken Noodle Soup

Wide noodles, chunky pieces of skin-on breast meat, and a garnish of fresh dill and sweet caramelized leeks update this classic comfort food. Use already-made roast chicken in this soup.

WHAT YOU WILL NEED:

2 tablespoon(s) extra-virgin olive oil
3 leeks, white and light-green parts only, cut crosswise into 1/3-inch pieces with rings intact
Coarse sea salt
Freshly ground pepper
7 cup(s) chicken broth, preferably homemade
1 clove(s) garlic, smashed
1 1/4 cup(s) (about 6 ounces) wide noodles
3 cup(s) sliced roast chicken, skin on, breast meat
2 cup(s) frozen peas, thawed
2 tablespoon(s) finely chopped fresh dill, plus more leaves for garnish

INSTRUCTIONS:

In a 12-inch skillet over medium-high heat, heat oil. Carefully add leeks in a single layer, so rings don't unravel. Reduce heat to medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.

Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 10 to 12 minutes. Discard garlic.

Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks.

Potato and Leek Soup Recipe

Potato soups are often heavy, creamy, and full of fat. But this recipe from Jamie Oliver uses healthy chicken broth as its base instead of cream, for a lighter, healthier version. To round out your meal, serve with a piece of hearty, whole-grain bread.

INGREDIENTS:

2 tablespoon(s) olive oil
3 medium leeks, cut into 1/4-inch slices
2 medium onions, roughly chopped
2 carrots, roughly chopped
2 stalk(s) celery, sliced
2 clove(s) garlic, sliced
2 quart(s) chicken broth
1 pound(s) white potatoes, peeled and cut into 1/4-inch pieces
Salt
Freshly ground pepper

DIRECTIONS:

In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes.

Meanwhile, in a large pot over high heat, heat broth until boiling. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.

How to make Pumpkin and Chicken Chowder?

Stewed in this hearty soup, October's most famous squash possesses a versatility that earns it a place of honor on any fall menu. Our Pumpkin and Chicken Chowder is chock-full of corn, red and jalapeño peppers, leeks, and, of course, pumpkin.

INGREDIENTS:

2 (about 14 ounce) red bell peppers
2 (about 1 ounce) jalapeño peppers
2 tablespoon(s) olive oil
1 1/2 pound(s) boneless, skinless chicken breasts, diced
3 leeks, white and light-green parts only
1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1-inch chunks
3 tablespoon(s) all-purpose flour
2 teaspoon(s) ground cumin
1 teaspoon(s) chili powder
1 teaspoon(s) salt
1/2 teaspoon(s) fresh ground pepper
1 ear(s) (1 cup) corn, kernels removed
3 can(s) (14 1/2 ounces each) low-sodium chicken broth
1 tablespoon(s) Fresh oregano leaves
1/2 cup(s) sour cream (optional)

DIRECTIONS:

Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.

Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.

How to make Vegetarian Moussaka

In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.

Ingredients

3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil, divided
Cooking spray $
2 cups chopped onion $
4 garlic cloves, minced
1/2 cup uncooked bulgur
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups organic vegetable broth
2 teaspoons chopped fresh oregano
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon butter $
2 tablespoons all-purpose flour
1 cup 1% low-fat milk $
2 tablespoons finely grated fresh Romano cheese
1/4 teaspoon salt
1 large egg, lightly beaten $

Preparation

1. Preheat broiler to high.

2. Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.

4. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.

5. Preheat oven to 350°.

6. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

Banana Split Ice-Cream Sandwiches Recipe

The vanilla cookies are very thin and are made from a batter that requires chilling before shaping. They'll be soft when warm but light and crisp after they cool. Gooey toppings make this a good knife-and-fork sandwich. Assemble just before serving.

Ingredients

Cookies:
7 tablespoons powdered sugar
6 tablespoons sifted all-purpose flour
1/4 teaspoon vanilla extract
1 large egg

Filling:
2 cups vanilla low-fat ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tablespoons coarsely chopped dry-roasted peanuts, divided

Toppings:
6 tablespoons frozen fat-free whipped topping, thawed
3 tablespoons chocolate syrup
6 maraschino cherries, drained

Preparation

To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.

Preheat oven to 350°.

Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with the remaining batter, reusing the parchment paper.

To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.

Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, 1 teaspoon peanuts, and 1 cherry. Serve immediately.

How to make Banana Ice Cream

Banana Ice Cream is a cinch and uses just three ingredients. It’s low in sugar and calories, high in heart-healthy omega-3s from the walnuts, and packed with 4 grams of Resistant Starch.

Ingredients:

1 small banana, peeled, sliced, and frozen
3 tablespoons 1% low-fat milk
1 tablespoon chopped walnuts

Procedure:

1. Place frozen banana pieces and milk in a blender or food processor; process until thick. Top with walnuts.

Cheesy Chicken Casseroles

Turn to these easy casseroles packed with tender chicken and bubbly melted cheese when you need to satisfy your dinner crowd.

The Cooking Light version of this classic dish is a great way to use leftover cooked chicken. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

A classic that makes great use of leftover turkey or chicken. It’s so creamy and comforting that you’ll be glad it makes two casseroles—one for now and one for later.

Ingredients

1 tablespoon unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
3 ounces all-purpose flour (about 2/3 cup)
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread

Preparation

1. Preheat oven to 350°.

2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.

5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.

6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Easy Cheesy Chicken Casserole

This cheesy dish is similar to the potluck classic known as poppyseed chicken casserole, or Ritz cracker chicken casserole. For even more variations, experiment with adding your favorite veggies, substituting different cheeses, or swapping in low-fat sour cream to reduce the calorie load.

Ingredients

3 to 4 cooked chicken breasts, chopped
16-oz. pkg. wide egg noodles, cooked
24-oz. container sour cream
2 (10 3/4-oz.) cans cream of chicken soup
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
1 sleeve round buttery crackers, crushed
1/4 cup margarine, melted
2 tablespoons poppy seed

Preparation

Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.

Classic Meat Loaf for Dinner

Combining three types of ground meat lends more depth to the overall flavor of this meat loaf recipe. Serve with roasted carrots and onions.

Ingredients:

1 (1 1/2 ounce) slice white bread
2 tablespoons fat-free milk
1/2 cup ketchup, divided
2/3 pound ground beef, extra lean (raw)
1/2 pound lean ground veal
6 ounces lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

3. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

4. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

Ginger Chicken Instructions

INGREDIENTS:

Ingredients

1 kg chicken

4 tomatoes, medium size (roughly cut)

250 ml or 1 cup milk

1 Tbsp salt, leveled or as to taste

1 Tbsp red chilli powder, heaped

1/2 tsp turmeric powder

1 Tbsp coriander seeds (sabut dhaniya), leveled

100 gm ginger (cut in julienne)

3/4 cup oil

PROCEDURE:

In a blender, put roughly chopped tomatoes and milk. Blend till tomatoes are well blended and no chunks are left. Let it remain in the blender for now.

Heat oil in a cooking pot and add chicken in it. Stir fry till chicken starts turning white. Add salt and further stir fry till chicken completely turns white from pink.

Add red chilli powder, turmeric powder and coriander seeds powder. Mix well so that chicken is well coated with spices. Now pour the tomatoes and milk mixture.

In the same blender's jug, put 1 1/2 cups water. Cover the lid and shake well so that the sides are washed.

Now pour this water in chicken and mix. Increase flame to high and bring a boil. Add in the ginger julienne. Mix, cover and cook on medium heat, stirring occasionally till chicken is cooked.

Remove cover and reduce water on high heat till the gravy gets a little thickened and leaves oil on sides.

Enjoy hot with chapati/bread .

Recipe: Methi Khakhra

Methi Khakhras make a good tea time snack.

INGREDIENTS:

• 2 cups whole wheat flour
• 1 cup chopped fenugreek/methi leaves or kasuri methi(dried leaves)
• 2 teaspoons carom/ajwain seeds
• ¼ teaspoon chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon oil more for making the khakra
• Salt to taste

PROCEDURE:

Mix all the ingredients and knead by adding little water at a time, till it becomes stiff dough. Keep aside covered for 15 minutes.
Divide the dough into 20 portions/balls. Roll out the each ball into very thin circles and arrange them on a paper towel separately.
Heat the griddle in medium high heat. Add one rolled out portion of the dough, add 1 teaspoon of oil and keep pressing and turning it on the griddle not allowing it to puff. Continue this pressing and turning for a few minutes. Turn over and continue the press and turn method on medium heat until the rounds become crisp. Now the crisp rounds called khakra’s are ready.
Continue the same with the other rolled out portions and stack them one on top of the other and store in an air tight container.

Recipe for chicken with sherry vinegar and tarragon

Serves 4

Typically made with white or red wine vinegar, this classic French dish, called poulet au vinaigre, uses sherry and sherry vinegar, an idea from Britain’s beloved chef Delia Smith. Cut up a chicken yourself (it’s cheaper that way) or buy it cut up.

INGREDIENTS:

1 chicken (3 to 3½ pounds), cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped
½ cup sherry vinegar
1 cup sherry
1 can (14 ounces) whole tomatoes, drained well and chopped
2 tablespoons fresh tarragon leaves, finely chopped
3 tablespoons creme fraiche
Extra sprigs fresh tarragon (for garnish)

PROCEDURE:

1. Set the oven at 200 degrees.

2. Pat the chicken dry. Halve the breasts crosswise to make 4 pieces. Sprinkle all the pieces with salt and pepper.

3. In a skillet large enough to hold all the pieces in one layer, heat the oil over medium high. Add the butter and when it melts, add the chicken, skin side down. Brown for 3 minutes, or until golden. Turn and brown the other sides for 3 minutes more. Transfer the breasts and wings to a plate.

4. Lower the heat to medium. Cover the skillet and cook the leg pieces for 10 minutes. Return the breasts and wings to the pan. Cover and cook 20 minutes more or until the thickest pieces of chicken register 160 degrees on a meat thermometer. Transfer the chicken to a baking dish and keep warm in the oven.

5. Discard all but 2 tablespoons of fat from the pan, leaving the browned solids on the bottom. Add the onion and cook, stirring often, for 8 minutes. Add the garlic and cook for 1 minute more. Add the vinegar and sherry and bring to a boil, stirring the mixture to dissolve the browned solids. Simmer, stirring occasionally, for 10 minutes or until the sauce reduces by half.

6. Stir in the tomatoes and tarragon, simmer for 5 minutes more. Whisk in the creme fraiche and taste for seasoning. Add more salt and pepper, if you like. Tip any juices that accumulated in the baking dish into the sauce.

7. Serve the chicken with the sauce, garnished with tarragon sprigs.

Sesame Noodles with Spinach and Salmon

Normally the idea of sesame noodles conjures images of a dense, nutty sauce. Here, a lighter approach is taken, with toasted sesame seeds offering a subtle nuttiness, alongside hearty whole wheat or soba noodles. Tender, wilted spinach soaks up the garlicky soy sauce, and seared salmon is a lovely accent; you can't beat crispy salmon skin. However, it is truly just an accent. If you're looking for a little more heft, you may want some additional protein, be it fish or tofu. Either way, the dish comes together quite quickly, and tastes great at room temperature.

Sesame Noodles with Spinach and Salmon

Makes: 4 servings

Time: 30 minutes

The flavors of oshitashi-Japanese spinach salad garnished with shaved dried bonito flakes-are at play here, only the fish is fresh salmon. I love the flavor and texture of seared salmon skin, but you can discard it if you prefer. (In either case, don't eat the scales!). Instead of the spinach, you might try shredded Napa cabbage.

Salt
2 tablespoons vegetable oil
8 ounces salmon fillet, preferably wild
Black pepper
1 tablespoon minced garlic
3 tablespoons sesame seeds
1 1⁄2 pounds spinach, roughly chopped
1 tablespoon soy sauce
1 teaspoon sugar
1⁄2 teaspoon sesame oil
8 ounces buckwheat (soba) noodles or whole wheat spaghetti

1. Bring a large pot of water to a boil and salt it. Put the vegetable oil in a large, deep skillet over medium-high heat. When it's very hot, sprinkle the salmon on both sides with salt and pepper and sear it in the pan until nicely browned on both sides, about 6 minutes total. Remove from the pan and cut or flake it into bite-size pieces.

2. Reduce the heat under the skillet to medium. Add the garlic and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds. Add the spinach and cook, stirring, for another minute or 2. Add the soy sauce, sugar, sesame oil, and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes. Remove from the heat.

3. Cook the noodles in the boiling water until they're tender but not mushy (start tasting after 5 minutes), then drain, reserving some of the cooking water. Turn the heat under the spinach mixture to medium and add the noodles and reserved salmon. Toss, adding enough reserved liquid to keep things moist. Taste and adjust the seasoning if necessary. Serve immediately or at room temperature.

Sesame Spinach and Tofu with Noodles. Instead of the salmon, cut 8 ounces firm tofu into 4 thick slices and brown about 2 minutes per side. Proceed with the recipe. Serve a slice of tofu on top of each serving of noodles.

Classic Meatloaf Recipe

Why do I love meatloaf? It reminds me of being a kid. Where does one get meatloaf other than at home or at a school cafeteria? When I lived in San Francisco I bought meatloaf already mixed and seasoned from my local butcher. Just mixed in an egg, put it in a loaf pan, and popped it in the oven for an hour. These days I wait for my father to whip up a batch. He makes the Best. Meatloaf. Ever. His trick? Italian pork sausage (half sweet, half spicy). He once substituted this sausage for regular ground pork and never looked back.

Classic Meatloaf Recipe

Many meatloaf recipes call for ground veal or pork in addition to ground beef. You might want to experiment with a third each of beef, pork, and veal. If you don't have access to spicy ground pork or Italian sausage, add a pinch of fennel seeds and a half teaspoon of hot sauce to regular ground pork.

Preparation time: 20 minutes to prep, 1 hour to cook.

Ingredients

1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions (can substitute onion)
2 Tbsp unsalted butter
2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

Method

1 Preheat oven to 350 degrees F.

2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

4 Bake the meatloaf in the oven for 1 hour.

Yield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.