Mocha-Chip Meringues

This recipe comes from Everyday Food Jan/Feb issue 2008

3/4 cup sugar
1 T cornstarch
3 large egg whites, room temperature
1/4 tsp salt
1 tsp instant espresso powder
3 T unsweetened cocoa powder
1/2 cup semisweet chocolate chips

1 Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.

2 In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 T at a time; beat until stiff, glossy peaks form 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa, beat until well blended. With a rubber spatula, fold in chocolate chips.

3 Drop batter by level teaspoons onto prepared baking sheets about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets about 20 minutes.

Makes 48 cookies

Sesame Green Beans

This recipe comes from Everyday Food Jan/Feb issue 2008

Serves 4 with prep time 5 minutes and total time 25 minutes

1 pound green beans, trimmed
2 tsp rice vinegar
1/2 tsp toasted sesame oil
coarse salt and ground pepper
1 tsp sesame seeds

1 Set steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover and cook until crisp tender, 15 to 20 minutes.

2 Meanwhile, in a med bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Mini Barbecue Meatball Sliders

This recipe from Everyday Food Jan/Feb 2008 issue uses the Light Turkey Meatball recipe that appears previously.

Makes 12, prep time 15 minutes with frozen meatballs

vegetable oil for baking sheet
12 Light Turkey Meatballs, frozen
12 party size potato rolls, split
1/2 cup best quality store bought barbecue sauce

Heat broiler with a rack set 4 inches from heat. Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil turning occasionally, until cooked through, 10 to 12 minutes. Place meatballs inside rolls and top with barbecue sauce.

Light Turkey Meatballs

This recipe comes from Everyday Food, Jan/Feb issue 2008

Makes 35, prep time 20 minutes plus freeze time

3 slices whole wheat sandwich bread
1/4 cup whole milk
1 1/2 lb ground turkey
3 scallions
2 small garlic cloves
2 T chopped fresh parsley
1 large egg
coarse salt and ground pepper

1 Place bread in food processor, pulse until fine crumbs form. In a small bowl, mix vreadcrumbs with milk, set aside at least 5 minutes.

2 In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 tsp salt, 1/2 tsp pepper and breadcrumb mixture; mix gently with a fork.

3 With hands, form mixture into balls, each equal to 2 level T; arrange in a single layer on a rimmed baking sheet lined with parchment paper.

To freeze place baking sheet with meatballs in the freezer and freeze for one hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag and freeze for up to 3 months.

To cook: heat 1 T olive oil in a skillet over med high. Cook 20 frozen meatballs until browned, 5 to 7 minutes. Add 1 1/2 cup marinara sauce and 1/2 cup water until heated through. Serve over pasta.

Chicken Chili with Beans

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).

This chili freezes well to enjoy for later meals. To freeze, let the chili cool to room temperature. Store in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat, adding water, if needed, to loosen the chili. Garnish with the cilantro just before serving

Ingredients:

3 Tbs. olive oil
2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
1 large yellow onion, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 jalapeño chili, seeded and minced
2 Tbs. chili powder
1 can (28 oz.) diced tomatoes, with juices
2 cans (each 14 1/2 oz.) pinto beans, drained and rinsed
Salt and freshly ground pepper, to taste
3 Tbs. chopped fresh cilantro

Cook the chicken
In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.

Prepare the vegetables
Add the onion, bell pepper, garlic and jalapeño to the pan and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the chili powder and return the chicken and any juices from the plate to the pan. Add the tomatoes and their juices and 1 cup water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout and the chili has thickened, about 15 minutes.

Finish the chili
Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Ladle the chili into individual bowls, garnish with the cilantro and serve immediately. Serves 6 to 8.

Sweet Potato Soup

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006). Ingredients:

• 1 Tbs. unsalted butter
• 1 leek, white portion only, halved, rinsed and
  thinly sliced
• 2 celery stalks, chopped
• 2 large sweet potatoes, peeled and cut into
  2-inch pieces
• 4 cups chicken or vegetable stock
• Salt and freshly ground pepper, to taste
• 1/4 cup pecans, toasted and chopped (optional)

Sauté the vegetables
In a large saucepan over medium heat, melt the butter. Add the leek and celery and sauté until the leek is translucent, about 3 minutes. Add the sweet potatoes and stock, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the sweet potatoes are tender, about 30 minutes.

Puree the soup
Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan and reheat to serving temperature. Season with salt and pepper. Ladle into soup bowls, garnish with the pecans and serve. Serves 4.

Pureed Vegetable Soup

This recipe comes from Everyday Food Magazine Jan/Feb 2008 issue. It serves 4 to 6, prep time 15 minutes, total time 45 minutes.

2 T olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
vegetable of choice
1 can (14.5 ounces) reduced sodium chicken broth
1 to 3 teaspoons fresh lemon juice

1 In large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook stiriing occasionally until softened, 5 to 7 minutes.

2 Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, ad simmer until vegetable is tender, about 20 minutes.

3 Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent splattering, fill blender only halfway and allow heat to escape. remove cap from hole in the lid and cover firmly with a dish towel. Adjust soup's consistency with a little water if necessary. Season with salt and peppre, annd lemon juice to taste.

These vegetable soups freeze well.

Vegetable quantities:
parsnip 2 1/2 lbs, peeled and cut into 1" chunks

carrot 2 1/2 lbs, peeled and cut into 1" chunks

broccoli 2 lbs, cut into florets, stalks peeled and cut into 1/2" chunks, plus 1 baking potato, peeled and cut into 1" chunks

celery root (celeriac) 2 lbs, peeled and cut into 1" chunks

mushroom 20 oz. button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1 inch chunks

butternut squash 3 lbs, peeled, seeded and cut into 1" chunks

cauliflower 2 1/2 lbs. cored and cur into florets

celery 2 lbs, cut into 1" thick pieces, plus 1 baking potato, peeled and cut into 1" chunks

Lighter Beef Chili

This recipe comes from Everyday Food Magazine, Jan/Feb 2008 issue. They claim it serves 6, prep time 25 minutes and total time 40 minutes.

1 T vegetable oil, such as safflower (I use only olive oil, peanut oil or canola oil)
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and pepper
2 T tomato paste
2 T chili powder
2 T unsweetened cocoa powder
1 lb ground beef sirloin
2 cans (14.5) diced tomatoes in juice
2 cans (14.5) pinto beans, rinsed and drained
toppings - such as baked tortilla chips for serving - very optional

1 In a large heavy-bottomed saucepan, heat oil over med-high. Add onion and garlic and season with salt and pepper. Cook until softened, 3-5 minutes.

2 Tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant about 1 minute. Add beef and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.

3 Add tomatoes (with their juice) and beans, Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Using ground sirloin instead of chuck reduces fat without sacrificing flavor. This recipe includes extra portions of tomatoes and beans increased nutritional value.

Beef Taco Skillet

It's a Campbell's soup recipe, but sounds like something the kids would love and easy to make in less than 30 minutes. Prep. time 5 minutes, cook time 20 minutes.

1 lb ground beef
1 can Tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded Cheddar cheese

Cook beef in skillet until browned.
Pour off fat.
Stir in soup salsa, water and tortillas.
Heat to a boil. Reduce heat to low and cook for 5 minutes.
Stir and top with with cheese.

Yields 4 servings.

They suggest trying it Ranchero style using corn tortillas and shredded Mexican cheese instead of Cheddar. I think this sounds even better.

Red Lentil Hearty Soup

This is a recipe I created (and just tested for lunch) from my experience with a Whole Foods recipe for slow cooking split pea soup. This, by contrast, isn't slow cooked and can be made in less than an hour. It has great flavor, is vegetarian, and seems very comforting on a cold day.

Ingredients

2 tsp olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 ribs celery plus leaves, chopped
1 cup sliced baby carrots
1 (16-oz) package red lentils
Salt and pepper to taste
6 cups chicken broth

Method

In a large (4 quart or larger) pan, gently saute the chopped onion in a small amount of olive oil, add the garlic, celery and carrots.
Add the 6 cups of broth and the package of red lentils.
Add a pinch of salt and some fresh ground pepper.
Put on high heat to bring to a boil, then reduce heat to simmer and cover for 25 to 30 minutes or long enough for the red lentils and veggies to soften.
For a smoother texture, partially blend with a submersible blender.

Serves 6 to 8

I had been a big fan of the split pea slow cooker recipe since I got it over a year ago. Recently, I used the exact same recipe with red lentils in place of split peas with great results according the the appreciative and hungry family. This recipe is a fast version without the ham hock. It still has great flavor and could be served to my vegetarian father-in-law.

Quick Creamy Crab Bisque

Taken from the Whole Foods Market website

Serves 10

Serve this simple, rich soup with your favorite crackers and a simple salad.

Ingredients

2 (32-ounce) cartons 365 Everyday Value® Organic Creamy Portobello Soup
1 cup clam juice
3/4 cup half-and-half
2 (8-ounce) packages Whole Catch™ Crab Claw Meat, picked free of shells
1/4 cup dry sherry (optional)

Method

Combine all of the ingredients in a heavy saucepan and bring just to a boil. Reduce the heat and simmer 5 minutes.

Nutrition

Per serving (about 9oz/275g-wt.): 130 calories (45 from fat), 5g total fat, 1.5g saturated fat, 40mg cholesterol, 490mg sodium, 9g total carbohydrate (1g dietary fiber, 1g sugar), 13g protein

Slow Cooker Split Pea Soup

]
Taken from a Whole Foods Market handout and its website

Serves 8

A perfect winter soup, filling and flavorful, you'll be glad this double recipe means leftovers! Carrots and garlic provide some antioxidant power. Round it out with a green salad and whole grain crackers.

Ingredients

1 (16-oz) package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Method

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Nutrition

Per serving (about 14oz/393g-wt.): 260 calories (40 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 690mg sodium, 34g total carbohydrate (13g dietary fiber, 6g sugar), 23g protein

Chili

Taken from website: Teen Health, kidshealth.org/teen/recipes/recipes/chili.html

Prep time: 90 minutes

Ingredients:

• 1 can red kidney beans (drain and rinse beans well to remove salt)
• 1 can black beans (drain and rinse beans well to remove salt)
• 2 cans crushed tomatoes (use no salt added for lower sodium)
• 1 small can of tomato paste (use no salt added for lower sodium)
• 2 cloves garlic, diced
• 1 medium-sized onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 tbsp. olive oil or vegetable oil
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1 tsp. thyme
• 1/2 lb. ground beef (optional)

Directions:

If you want to make your chili with meat, begin by browning ground beef in a large pot. Drain the fat into a paper cup. Set the meat aside, and complete Steps 1 through 3. Add the meat during Step 4, as you add the beans.

1. Heat oil over medium-high heat in a large pan.
2. Add garlic and onion and cook until the onion is translucent (more clear than white).
3. Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
4. When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 60 minutes, stirring occasionally. The longer it simmers, the better it tastes.

Serves: 4 to 5

Serving size: 1 1/2 cups

Nutritional analysis (per serving): 325 calories, 16 g protein, 7 g fat, 56 g carbohydrate, 11g fiber, 0 mg cholesterol

Try substituting ground turkey for ground beef - it tastes very similar and has less fat.

After you've made the recipe once, experiment with different kinds of pepper - jalapeno is a favorite.

Experiment with the amounts of spices. The amounts listed here are recommendations - you can make your chili more or less spicy.

Be sure to freeze any leftover chili - some say it actually tastes even better after it's been frozen!

Simple Clam Chowder

Taken from Cooking Light, January/February 2008

Yield: 12 servings (1/2 cup)
I only needed to make soup for 4 to 6 servings, so I modified the amounts used.

2 bacon slices (I used pancetta)
2 c chopped onion (I used 1/2 an onion)
1 1/4 c chopped celery (I used 2 stalks)
1/2 tsp salt (I used a pinch)
1/2 tsp dried thyme (I omitted this)
2 garlic cloves, minced (I used 1 large clove)
6 (6 1/2 ounce) cans chopped clams, undrained (I used 1 large 10 oz can of whole baby clams w/juice)
5 cups diced, peeled baking potato - about 1 pound (I used 1 large potato)
4 (8 oz) bottles clam juice (I used 1 bottle)
1 bay leaf (I omitted)
3 cups fat free milk (I used about 1 cup 1% milk)
1/2 c all purpose flour (I omitted)

Cook bacon in large Dutch oven over medium heat. Remove bacon from pan, reserving 1 tsp drippings in pan. Crumble bacon and set aside.
Add onion, celery, salt, thyme, and garlic to drippings in pan. (I added a bit of olive oil to have 1 tsp equivalent in my pan).
Cook 4 minutes or until vegetables are tender.
Drain clams, reserving liquid. Add this clam liquid, potato, clam juice and bay leaf to pan; bring to a boil.
Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. (I added a little milk and omitted the thickening, it wasn't needed.)
Add clams, cook 2 minutes.
Sprinkle with bacon and serve.

The soup I made was delicious and probably lighter than the Cooking Light recipe, which claims each serving has 257 calories with 10% from fat. I had to take a break in the preparation following the step for adding the clam liquid, potato and juice. Returning an hour later, after driving to and from basketball practice, I resumed with the milk and finished the recipe and served it within minutes to the hungry athletes. The leftovers were equally good for lunch the following day.

Apple Tart

Taken from Bon Appetite, March 2004

Makes 6 - 8 servings

1 sheet frozen puff pastry - half of 17.3 oz pkg, thawed - this takes about 30-40 minutes
3 medium Golden Delicious apples, peeled, cored and very thinly sliced
2 T (1/4 stick) unsalted butter, melted
3 T cinnamon sugar (OR 3 T sugar mixed with scant 1/2 tsp ground cinnamon)
1/4 cup apricot jam, melted

Preheat oven to 400 degrees F.
Line baking sheet with parchment paper.
Unfold pastry on parchment paper.
Using tines of fork, pierce 1/2 inch border around edge of pastry, then pierce center all over.
Arrange apples atop pastry in four rows, overlapping apple slices and leaving border clear.
Brush apples with melted butter; sprinkle with cinnamon sugar.
Bake 30 minutes.
Brush melted jam over apples.
Bake tart until golden, about 8 minutes longer.
Serve warm or at room temperature.

This is a great looking dessert. It can be made with other fruit variations. Try a mixture of apples and pears, substituting ground ginger for the cinnamon, or sprinkling the warm tart with chopped pecans.

I made it with Granny Smith apples and without the apricot jam topping. It was a little too tart for my taste, but the family devoured it. They're very encouraging that way.

For another apple dessert, see the Apple Crisp below.