Espresso Chip Meringues

Can we agree, that meringues are the least evil, of all the cookies? I mean, they are made of egg whites and sugar, so the fat content is significantly lower that that of a typical cookie, right? Okay, so now that we have that bit out of the way, let me tell you about these lovely, giant Espresso Chip Meringues, courtesy of Giada. These light, puffy, sweet clouds are a great gift. They are really gigantic, and look gorgeous in a cellophane bag, stacked and ready to hand out to friends or teachers. The only issue, is that they are quite delicate, and aren't meant to sit in a lunch bag all day, among bags of chips and sandwiches. Kevin took them for lunch on several work days, and brought them home, completely crushed. Oh well. Anyway, another thing to know about these cookies, is that Giada has the temperature all wrong. She claims that these meringues should be baked "low and slow," but her temp is way too high, and would result in a burnt cookie. Therefore, it's important to keep your oven about 25-50 degrees cooler than directed. Next time, I'm going to make these cookies smaller. I think they'll be a perfect cookie, when bite sized. This was my first stab at meringues, and I'm quite pleased!

Make these, but read my notes, and they'll be better! We'll call them 3.5 bowls. (Gotta take off some pointage, for being crumbly, and the recipe being "off-temp.")

Espresso Chip Meringues

Recipe courtesy Giada De Laurentiis, 2008

Prep Time: 10 min

Inactive Prep Time: 2 hr 0 min

Cook Time: 1 hr 0 min

Level: Easy

Serves: 12 meringues

Ingredients

• 3 egg whites, at room temperature
• Pinch fine sea salt
• 3/4 cup superfine baker's sugar*
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup mini semisweet chocolate chips

Directions

*Can be found at specialty cooking stores

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Store airtight in a plastic container for up to 4 days.

Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

Tandoori Chicken Sate with Broccoli Saute

I am a big fan of one pot meals. Usually, we eat something that incorporates veggies and grains, and mix it all together, in one, big, comforting bowl of warmth. On Monday night, I decided to create a meal that didn't consist of a bowl of mush. What a concept! I started, by buying a giant box of sweet potatoes at Costco. We never eat baked potatoes, so I was excited to make them. I also marinated chicken breasts in a yogurt marinade. The chicken was supposed to be cooked on skewers, but I didn't have any on hand, and honestly, unless I am entertaining, I don't really see the point. This marinade is really delicious. It's not exactly like the type of tandoori chicken you get at an Indian restaurant (which I adore), but it is definitely tasty and unique. I have a feeling that the tandoori you eat at a restaurant has sugar in it, and this recipe is spices, ginger, garlic, and yogurt. I wonder if adding a pinch of brown sugar, would transform it into the tandoori chicken of my favorite Indian hot spot - Taste of India, in West Hartford. It was really a hit among my whole family.









dMake this, but keep your eye on the broiler! It easily gets tough! 4 Bowls!


Tandoori Chicken Sate


Yield: 24 servings (serving size: 1 skewer)


1/4 cup coarsely chopped onion
1/4 cup plain low-fat yogurt
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon chopped peeled gingerroot
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 garlic clove
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
Vegetable cooking spray
Lemon wedges (optional)
Cilantro sprigs (optional)

Place the first 11 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Combine yogurt mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.

Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.


CALORIES 27 (20% from fat); FAT 0.6g (sat 0.1g,mono 0.3g,poly 0.1g); IRON 0.2mg; CHOLESTEROL 12mg; CALCIUM 5mg; CARBOHYDRATE 0.2g; SODIUM 27mg; PROTEIN 5g; FIBER 0.0g

Cooking Light, NOVEMBER 1995

The funny thing about this meal, is that the biggest star, was the sauteed broccoli. I was going to roast it, but then I realized that my oven would be baking potatoes and broiling chicken, so I wouldn't have enough space. I searched for a recipe that involved broccoli on the stove top, and I found this Food Network recipe, that had gotten excellent reviews. It is pretty basic, but tastes absolutely delicious - nutty, spicy, sweet, light. I will definitely be making this again. It's kind of a mix between sauteed broc, and steamed broc. If you are a broccoli lover (like me), you'll love this one.

Make this! Easy peasy, and 5 Bowls!

Sauteed Broccoli
Ingredients

* 3 tablespoons extra-virgin olive oil
* 3 cloves garlic, roughly chopped
* Pinch red pepper flakes
* 1 bunch broccoli, trimmed and cut into bite-size pieces
* 1/2 cup low-sodium chicken broth
* 1/2 teaspoon kosher salt
* Freshly ground black pepper

Directions

Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.

Double Chocolate Crackles

My mom used to make these chocolate cookies, that we would roll in powdered sugar before baking. I LOVED them. This is a similar recipe, from Food Net Magazine, but the outcome is a crackly cookie, that retains its rolled shape. These looked really pretty, when wrapped in cellophane bags, and given as gifts. They have a really delicious chocolate flavor, and, when fresh, they are quite a uniquelly crunchy, rich cookie. After a week, however, they have a sort of dusty flavor that isn't so great. Okay. Lesson learned. Eat cookies when they are fresh. Good to know.





Make 'em. Eat 'em quick. 4 Bowls.

Double Chocolate Crackles

Ingredients

* 1 1/2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup Dutch-process cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, melted
* 2 large eggs, lightly beaten
* 1/2 cup white chocolate chips
* 1 cup confectioners' sugar

Directions

Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.

Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

Sweet Potato Latkes

I made latkes about a week before Hanukkah, and figured I'd done my latke duties for the year. Then, on the first night of Hanukkah, I came down with tremendous latke guilt, and decided to make them again. This time, I had a big bag of sweet potatoes on hand, so I opted to do a little sweet tater/Yukon Gold tater batch. I took a recipe from Epicurious, and one from MyRecipes, and married them together, to create a lovely, sweet potato and scallion pancake. These got terrific reviews at my house. I'll admit - I skimped on the oil/frying a little, so they didn't have quite the grease factor that typical latkes have, but they were delicious, nonetheless. A mild sweetness from the sweet potatoes, with a nice, subtle bite, from the onions. Next time, if I'm more prepared, I'd like to add shredded carrots and zucchini to the mix. I think I have latkes down to a science. This batch was much neater and easier to assemble than last time. This recipe is a keeper. If you have a food processor, and an extra helper for clean-up time, I'd strongly suggest you try this one!



Make these. Even if you don't celebrate Hanukkah. 4.5 Bowls (had to remove a half bowl, for a couple of slightly underdone latkes!)

Sweet Potato Latkes
Adapted from Epicurious and Southern Living recipes

2 1/2 pounds sweet potatoes, peeled and grated (or a mixture of sweet and Yukons)
6 tablespoons all-purpose flour
4 large eggs, lightly beaten
4 green onions, sliced
1/2 - 1 teaspoon Kosher salt
1/2 tsp of black pepper

Preparation

Stir together potatoes and flour. Stir in eggs, green onions, and salt; blend well.

It is a good idea to line a collander with paper towls, and put the end mixture in it. You need to drain latkes extremely well, before frying, or they fall apart. Mark my words! As you create the patties, you need to squeeze out the liquid from each pancake, individually, as well.

Pour vegetable oil to a depth of 1/2 inch in a large heavy skillet. (I just heat 2 tsp of oil at a time - no deep frying in our house!) Drop potato mixture by tablespoonfuls into hot oil; gently flatten latkes with back of a spoon. Fry, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately.

The Perfect Chocolate Chip Pancake

My family loves chocolate chip pancakes. After trying many different recipes, I came across this one, on the Food Network website. I'm sure it would be much easier, if I used Bisquick, but, quite honestly, this one is easy, too, and it tastes delicious. I'm all for food that is less processed, and this one definitely fits the bill. I use fat free milk, to soften the blow a little, and mini-chocolate chips, for more evenly dispersed chocolate. The end result is fluffy, rich, and delicious. The nice thing about these cakes, is that they are not overly sweet or rich. A perfect little breakfast, for a Sunday morning. Maya loves sharing them with Daddy. I even make enough for leftovers, which heat up perfectly, in the pop-toaster.




Make these when you want a chocolaty breakfast, to fill you up until a late lunch! 5 Bowls!

Chocolate Chip Pancakes

Recipe Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Prep Time: 20 min

Cook Time: 15 min

Serves: 24 pancakes

**This recipe halves very well!

* 4 tablespoons (1/2 stick) unsalted butter
* 1 cup whole, 2 percent fat, or 1 percent fat milk
* 1 1/4 cups flour
* 1 tablespoon sugar
* 4 teaspoons baking powder
* 3/4 teaspoon salt
* 2 eggs
* 6 ounces semisweet chocolate chips, or less to taste
* Butter, for cooking

Directions

In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.

In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.

Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

Mexican Chocolate Shortbread Cookies

I am that girl. The one everyone blames when they gain 10 pounds, solely in cookies, over the holidays. Sorry. I just can't help it. I love to make cookies. Especially during this season, since every cooking magazine (and I subscribe to several) features beautiful, unique, new cookie recipes in their holiday issues. I was looking for something fun to bake for Maya's teachers, so I could give them a nice, home baked gift for Hanukkah last week, and I came across this recipe in the current issue of Food Network Magazine. It looked pretty easy, and I had never made shortbread, so I was excited. This is a fairly easy recipe, though the prep time is a little tedious, simply because you need to chill the dough for a little while. Anyway, I really enjoyed making these, because the recipe actually worked, and made beautiful shortbread bars, that tasted delicious. I tasted these while I was on the phone with my sister, and my first reaction was, "These are super rich, but surprisingly, not all that sweet." My sis replied that shortbread is like a "mature, sophisticated cookie" - they are sort of akin to the difference between a Hershey bar, and a decadent piece of expensive dark chocolate. I like that. I used Penzey's Dutch Process Cocoa, which added an incredible, chocolately richness to this recipe, without making them overly sweet and dense. In addition, these looked so pretty in the little gift bags I bought. I will definitely be making these again. I am not usually impressed with Food Network recipes, for baked good, but this is a keeper.

Did I mention, I actually posted my review of these cookies, on the Food Net website? I was the first one to review! I'm so proud...


Make these, and give them to someone you want to impress. 4.5 Bowls (I had to take off a half point, because I have to admit, I prefer a chewier cookie, but that's just the way the shortbread crumbles.)!

Mexican Chocolate Shortbread

Recipe courtesy Food Network Magazine

Makes 18 bars.

Ingredients

• 12 tablespoons unsalted butter, softened, plus more for the pan
• 1 1/2 cups all-purpose flour
• 3 tablespoons sliced almonds, plus more for topping
• 6 tablespoons Dutch-process cocoa powder (Use Penzey's, if you can get your hands on some. It made a big difference!)
  
• 1 teaspoon ground cinnamon
• 1/4teaspoon salt
• Pinch of cayenne pepper (optional) (I used it, and it added a really great kick.)
  
• 1/2 cup granulated sugar
• 2 tablespoons raw sugar (Don't skimp/skip this! You can get raw sugar in a regular supermarket, and it really adds a sweet crunch to the cookies.)
  

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Roasted Vegetable-Rosemary Chicken Soup

Kevin came down with a cold on Monday, so I decided to make chicken soup. I've made this recipe several times, and it always gets really good reviews. It was funny, because it takes a very long time to make. It's not a lot of active time, but you have roast the veggies for an hour, and also let it simmer for an hour, so if you add the time it takes to chop everything, it's really kind of a long process. Anyway, about 30 minutes into making it, I started to feel a sore throat coming on. By the time we sat down to dinner, I had a full blown cold. Ugh. Anyway, I'm glad I had some chicken soup, to go with my cold, you know?

This soup is really mellow. The roasted veggies caramelize, so they add a really nice sweetness to the salty broth. This time, I broke up whole wheat spaghetti, which was a fun alternative to using rotini. I also added parsnips, which lend a really nice flavor to chicken soup. I didn't use fresh rosemary in this soup, and I'm not sure I really added enough of the dried kind, but the soup was very tasty, nonetheless. Next time, I am going to spring for the fresh kind. I think it will add a whole new depth of flavor to the soup. In any case, this is a great dish for my arsenal of soup recipes.




Make this. It's terrific. We gave it 4 Bowls!

Roasted Vegetable-Rosemary Chicken Soup

Yield: 8 servings (serving size: about 1 cup)


1 cup (1-inch) cubed carrot
1 cup (1-inch) cubed onion
1 cup coarsely chopped mushrooms
1 cup (1-inch) pieces celery
1 cup (1-inch) pieces red bell pepper
2 tablespoons extravirgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
4 (14-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.



CALORIES 176 (25% from fat); FAT 4.8g (sat 0.8g,mono 3g,poly 0.7g); IRON 1.5mg; CHOLESTEROL 33mg; CALCIUM 45mg; CARBOHYDRATE 15.5g; SODIUM 450mg; PROTEIN 17.9g; FIBER 2.3g

Cooking Light, JANUARY 2006