Chicken Mole Verde

from Ed of Is it EDible?

1 tablespoon olive oil
2 shallots, minced
2 cloves, garlic minced
2 lbs boneless, skinless chicken thighs (I used breasts this time)
8 ounces mushrooms, halved
4 ounces Dona Maria Mole Verde sauce
2 cups water
2 chicken bouillon cubes
1/2 cup queso fresco (a Mexican white cheese with a crumbly texture)

In a large saucepan with a lid, heat olive oil over medium heat. Add in shallots and garlic. Sauté for a minute. Add chicken. Saute until lightly brown on all sides. Add remaining ingredients and stir. Cover and reduce heat to medium low. Let simmer for 20 minutes, stirring to blend once the mole paste melts. Sauce will thicken on its own. Just before serving, sprinkle the queso fresco on top. Serve over rice.

Coconut-Cranberry Granola Bars

2 cups rolled oats
¾ cup packed brown sugar
½ cup wheat or oat bran
1 cup shredded unsweetened coconut
1 cup chopped nuts (almonds, walnuts, pecans)
1 cup whole wheat flour
¾ cup dried cranberries
¾ teaspoon salt
½ cup honey
1 egg, beaten
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350˚. Generously grease a 9x13 inch baking pan or line it with parchment paper. In a large bowl, mix together the oats, brown sugar, wheat bran, coconut, nuts, flour, cranberries and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Creamy Tortilla Soup

1/4 cup chopped onion
1/2 tsp cumin
1/2 tsp ground coriander
1 clove garlic, minced
2 Tbsp canola or vegetable oil
4 cups chicken broth
1 tsp dried cilantro
1/2 tsp chipotle chili powder
1/2 tsp regular chili powder
1 15.25-ounce can corn, drained
1 15-ounce can pinto beans, drained (next time I’ll use black beans, but I didn’t have any in the cupboard)
1 14.5-ounce can diced tomatoes, drained
1 4-ounce can chopped green chilies
2 6-inch corn tortillas, torn in small pieces
2 Tbsp flour
1/2 cup sour cream

Sauté onion, cumin, coriander, and garlic in oil until onion softens. Add chicken broth, cilantro, chili powders, corn, beans, tomatoes, green chilies, and torn tortilla pieces. Bring to a boil, and cook over medium heat 10-20 minutes. Stir flour into sour cream; add sour cream to soup. Stir with a whisk until all lumps are gone and heat another 5 minutes without boiling. Serve topped with grated cheese and crispy tortilla strips (or do what I did, which was to use broken-up tortilla chips). Makes 6 servings.

Hearty Pumpkin Bundt Cake

adapted from a recipe from Patti of Adventures in Food and Wine

1/2 cup canola oil
1/2 cup unsweeteened applesauce
3 eggs
1 can (15 ounce) pumpkin puree
1/2 cup ground flaxseed
1 teaspoon vanilla extract
1 cup granulated sugar
1 1/2 cups Splenda granular
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup 9-grain cereal (you can also use oat bran or wheat bran)
1/2 cup chopped walnuts

Preheat oven to 350 degrees˚. Spray one10-inch bundt or tube pan with Baker's Joy or Pam for baking. Cream oil, beaten eggs, pumpkin, flaxseed and vanilla together. Sift the Splenda, sugar, flours, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Stir in 9-grain cereal. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in walnuts. Pour batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Peach Upside-Down Biscuits

adapted from a recipe by Paula Deen

1 can (14 ounce) peaches (I used "lite" peaches)
½ cup packed light brown sugar OR 1/4 cup Splenda Brown Sugar Blend
¼ cup (1/2 stick) butter, at room temperature
1 package (12-ounce) refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400˚.

Grease 10 cups of a muffin tin. Strain the can of peaches, reserving the syrup, and dice the peaches. Combine the peaches, sugar, and butter, and mix well. Divide the peach mixture among the muffin cups. Place 1 biscuit in each cup on top of sugar and peach mixture. Spoon 1 teaspoon reserved peach syrup over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Run a knife around each biscuit and invert the pan onto a plate to release the biscuits. Serve warm. Serves 2.

Spicy Apricot Pork

1 Tbsp. olive oil
2 pork sirloins (about 12 oz.), cut in bite-sized pieces
salt and pepper
1 small onion, chopped
1 T cider or white vinegar
4 dried apricots, diced (it doesn't look like enough, but they expand while cooking)
1 c chicken stock
1/2 c apricot all-fruit spread
1-2 teaspoons sambal oelek (ground fresh red chile paste) (I used 2, and it was really spicy-so if you want it milder, just use 1)
1 Tbsp. cornstarch dissolved in 2 Tbsp. cold water

Heat olive oil in a large skillet. Add meat and season with salt and pepper. Brown on both sides; add onion. Cook 5 minutes. Add vinegar to the skillet, and when it evaporates, add the apricots and chicken stock. When the liquid comes to a boil, add the apricot fruit spread and the sambal oelek; stir to combine. Cover pan, reduce heat, and simmer 10-12 minutes. Raise heat to medium-high, add cornstarch-water mixture, and stir until sauce is thickened and bubbly. Serve over hot rice. Makes 3 servings (or 1 normal serving for you and 1 large serving for your hungry spouse!)

Butterscotch Martinis

1 6-oz. can pineapple juice
6 oz. vanilla vodka
6 oz. butterscotch schnapps

Combine all ingredients; serve cold. Makes about 5-6 martinis.

Italian Sausage Casserole

½ onion, chopped
½ bell pepper, chopped
2 cloves garlic, minced
2 teaspoon olive oil
1 small zucchini, diced
4 sweet Italian sausages
1 tsp. salt
1 14.5 oz. can diced tomatoes
1 8 oz. pkg. cottage cheese
1 egg
¼ cup Parmesan cheese, grated
¼ cup grated Mozarella cheese
6 oz. egg noodles or pasta, cooked
1 cup grated Mozarella cheese

Preheat oven to 350˚. Sauté onion, bell pepper, and zucchini lightly in olive oil till softened; add crumbled Italian sausage and cook until meat is browned. Add salt and tomatoes. In a medium bowl, combine cottage cheese, egg, Parmesan cheese, and 1/4 cup shredded Mozarella. In a 3-quart casserole dish, layer half of the noodles, half of the meat mixture, the cottage cheese mixture, the remaining noodles, and then the remaining meat mixture. Bake, uncovered, 30 minutes. Top with 1 cup shredded Mozarella and cook 10 more minutes. Makes 6 servings.

Butternut Squash Fries

1 butternut squash
2 tsp. olive or canola oil
1 tsp. kosher salt

Preheat oven to 425˚. Cut ends off of squash, and peel. Cut squash in half vertically, and scoop out seeds. Slice squash into french-fry-like shapes, and toss in a large bowl with oil and salt. Spread in one layer on a cookie sheet, and roast 25-35 minutes or until browned. (You'll have to check to make sure they're not burning). Makes 3 servings.

Not My Mom's Coffee Cake

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 Tbsp ground flaxseed
2 1/2 tsp baking powder
1/4 cup sugar
1/2 cup Splenda granular
1/4 cup canola oil
3/4 cup 1% or skim milk

Heat oven to 375F. Grease pan (9" round or square). Blend all ingredients, beat 1/2 minute. Spread in pan. Topping: Melt 2 tablespoons butter, pour on top. Sprinkle with a mixture of 1/2 tsp cinnamon and 2 tablespoos sugar. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Mom's Coffee Cake

1 1/2 cup flour
2 1/2 tsp baking powder
1/4 cup shortening
1 egg
3/4 cup sugar
3/4 tsp salt
3/4 cup milk


Heat oven to 375F. Grease pan (9" round or square). Blend all ingredients, beat 1/2 minute. Spread in pan. Topping: Melt 1/4 cup butter, pour on top. Sprinkle cinnamon and sugar generously (I've always used a teaspoon of cinnamon mixed with 3 tablespoons of sugar). Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Aunt Gwen's Chops

boneless, skinless pork chops
mayonnaise
thinly sliced onion or chopped onion
shredded or grated Parmesan cheese

Spread chops generously with mayonnaise. Add a thin slice of onion or some chopped onion, and top with some shredded or grated Parmesan cheese. Bake at 425˚ for about 30 minutes.

Lemon Coconut Muffins

1 cup white whole wheat flour
1 cup all-purpose flour
1 cup flaked unsweetened coconut
1/3 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup Splenda granular
⅔ cup butter
1 cup milk
1 egg
½ teaspoon lemon extract
zest from two lemons
Topping:
¼ cup sugar
juice of two lemons

Preheat oven to 375˚. Mix flours, coconut, flaxseed, baking powder, baking soda, salt, and Splenda, together in a large bowl. Melt butter. Mix egg, milk, lemon extract, and lemon zest together. Add cooled butter. Add liquid ingredients to dry ingredients and combine VERY gently until lightly mixed. Spoon into 12 greased muffin tins. Bake for about 15 minutes.
Stir together topping and drizzle over hot muffins. Let muffins cool in pans as they soak up the liquid.

Chipotle Orange Chicken

adapted from Cooking Light and Culinary in the Country

2 boneless chicken breasts
1 t butter
1 t canola oil
1/3 cup all-purpose flour
1 t ground cumin
1/4 t salt
1/3 cup thawed orange juice concentrate, undiluted
1/3 cup water
1 t chopped chipotle chilies in adobo sauce

Using a meat mallet, pound each chicken breast to about 1/4" thick. In a large nonstick skillet, melt butter and oil over low heat. In a shallow plate, mix together flour, cumin, and salt. Lightly coat each chicken breast with some of the flour mixture. Dip chicken in orange juice concentrate and then dredge back through the flour mixture. Reserve leftover concentrate. Increase heat to medium-high and when the butter starts to brown, add chicken. Cook 3 minutes on each side or until done. Remove and keep warm. In the same skillet, stir in leftover concentrate, water and chopped chipotle. Bring to a boil and cook 2 minutes. Serve chicken with sauce on top.

Italian Sausage & Spinach Soup

adapted from a recipe in the Trader Joe's Fearless Flyer

4-5 sweet Italian sausage
1 small onion, chopped
6 cups chicken broth
1 cup uncooked rice
1 20-oz. can diced tomatoes
1 6-oz. bag fresh baby spinach

Remove sausage from casings, crumble, and brown with the onion in a large stockpot. Add broth, rice, and tomatoes. Bring to a boil, then reduce heat and simmer about 20 minutes, or until rice is done. (Longer, if you use brown rice) Add spinach, then cook another couple of minutes until spinach is wilted and bright green. Serve with some crusty Italian bread or rolls.

Whole Wheat Cherry-Almond Snack Cake

⅔ cup reduced-fat stick margarine, softened
3/4 cup Splenda Granular
¼ cup honey
1 egg
1 teaspoon almond extract
1 cup all-purpose flour
1 c whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup fat-free milk
⅔ cup ground almonds
½ cup dried cherries, finely chopped

In a large mixing bowl, beat the margarine, Splenda and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flours, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries. Batter will be thick.
Spread into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 15 servings.

Mexican Soufflé

4 eggs, separated
1 4-ounce can whole green chilies, drained and cut into 1-inch chunks
1/2 cup shredded Monterey Jack or Pepper Jack cheese

Preheat oven to 375˚. In a small mixing bowl, mix egg whites with an electric mixer on high aboout 1 minute, or until soft peaks form. In another bowl, whisk egg yolks until well blended. Fold into egg whites. Put half of egg mixture into a 2-quart baking dish sprayed with nonstick cooking spray. Sprinkle the cheese on top, top with green chilies. Cover all with the rest of the egg mixture. Bake 20 minutes or until browned. Serve with salsa and tortilla chips. Serves 2.

Note: This recipe can be easily doubled to serve 4.

Date Loaf Candy

3 cups granulated sugar
1 cup milk
1/2 cup water
1 Tbsp. butter
1 12-oz. box dates, chopped
1 cup pecans, chopped

In a heavy saucepan, mix sugar, milk, water, and butter. Bring to a boil, and add dates slowly, stirring constantly over medium heat. Cook until soft ball stage (drop a small amount from a spoon into a bowl of cold water–you should be able to pick it up and form a small ball with your fingers). Remove from heat, and stir until mixture turns dull and stiff. (This takes a long time, especially if you’re using a heavy heat-retaining pot like Calphalon). Stir in the nuts. Turn mixture out onto a clean damp cloth placed on a cookie sheet; mold into a long log about 3-4 inches in diameter. Keep log wrapped in cloth, and place the cookie sheet into the refrigerator until log is firm. Slice in 1/4” slices. Store, covered, in refrigerator.

Linguine w/Ham, Peas & Swiss Cheese

8 oz. linguine (I used Dreamfields)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
1/2 cup sliced ham, cut in 1" long matchsticks
1/2 cup shredded Swiss cheese
2 Tbsp. grated Parmesan cheese

Cook linguine in a large pot of salted boiling water. Drain, return to pot, and keep warm. In a medium saucepan, heat broth and cream over medium heat. When nearly boiling, lower heat and add remaining ingredients. Simmer about 10 minutes. Pour over cooked pasta and stir. Serves 2.

Twice-Baked Cauliflower

from Kalyn of Kalyn’s Kitchen

1 large head cauliflower
4 oz. low fat cream cheese
1 Tbsp. butter
1/2 cup low fat sour cream
1/2 cup minced green onions (I used a couple tablespoons of chives)
1/2 cup grated Parmesan
6 slices bacon , cooked and crumbled
1 cup shredded cheddar cheese

Preheat oven to 350˚. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter, sour cream, green onion, Parmesan, and 3/4 of the bacon. Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly. Serves 4