White Chocolate Fruit 'n' Nut Bark

Again, I didn't modify this recipe at all, but you can use whatever you want in this bark: peanuts, walnuts, almonds, cherries, apricots...whatever your tongue prefers!

PS: the original recipe was half of what I made and listed below, but since I had the chocolate to use and didn't want it to go to waste, I doubled the recipe.

2 lb white chocolate, cubed/chopped
1 C dried cranberries
2 C shelled pistachio nuts

Place a sheet of foil on a baking sheet and set aside.

Remove the shells from the nuts and combine with the cranberries; set aside.

Add 2" water to a sauce pan. Bring to a boil. Add a 2nd and smaller sauce pan to the larger pan to create a double boiler.

Add the chocolate to the smaller pan.

Allow the chocolate to melt slightly and stir throughout the entire melting process. (Remember: use a heat-resistant spatula!) If you see any bubbling, briefly remove the top pan from the heat and remove once it's cooled (only a few seconds are required for this.) Continue to stir throughout until the chocolate has melted.

Quickly add the berries and nuts to the chocolate. Stir until they are covered in chocolate. Pour the mixture onto the foiled baking sheet and spread thin (about .25".)

Cool completely, break and enjoy!

Sweet 'n' Citrus Pecans

4 C (1 bag) unsalted and untoasted pecan halves
1 egg white
2 T orange zest
.5 C sugar
1 tsp coarse salt
1.5 tsp chili powder
.5 tsp chipotle powder (optional; use cayenne if you prefer more heat)
dash fine-ground pepper

Heat oven to 225 F. Line a baking sheet with parchment paper and set aside.

Combine orange zest, sugar, salt and spices in a small bowl.

In a separate bowl, coat the nuts with the egg white. Transfer the seasonings to the pecan bowl, and pour back and forth between bowls until the nuts are evenly coated with seasoning and egg.

Spread the nut mixture evenly onto a baking sheet. Bake for about 1 hour, or until the nuts appear dry.

These can be stored in an air-tight container. For healthier modifications, you can reduce/eliminate the salt and/or sugar content. (Since it's the holidays and these are going to be given as gifts, I used the original recipe since I am not sure what everyone else prefers.)

1 serving = .25 C
 200 cal
 17 g fat
 95 mg sodium
 9 g carbs = 1 g dietary fiber
                 8 g sugar

Nutmeg Sparklers

Here's a recipe that I've come across and it is a great cookie. I would add more nutmeg to taste, but it's a powerful flavor, so be careful if you aren't sure of your audience's preference.

3-4 T red/green sugar (optional)
1 tsp ground nutmeg (separated into 2 1/2 tsps)
3 C whole wheat flour
2 tsp cream of tartar
1 tsp baking soda
pinch of salt
1 C margarine (I used Imperial)
1.5 C sugar
2 eggs
1 tsp vanilla extract

Heat oven to 400 degrees.

Combine the colored sugar with 1/2 tsp nutmeg; set aside

In a large mixing bowl, combine the dry ingredients: flour, cream of tartar, baking soda, salt and remaining nutmeg. Set this bowl aside.

Cream the butter and sugar.
 

Add the egg and vanilla, mixing at a low speed until blended.

Slowly add the dry ingredients to to this bowl. (It helps to add just a little bit at a time so that it doesn't poof all over the place.) The dough will be sticky and fluffy.

Roll the dough into 1" balls and dip them in the colored sugar/nutmeg mixture. Place on an ungreased cookie sheet several inches apart. (I was able to fit a maximum of 2 dozen cookies on 1 sheet.)

Bake for about 10 minutes, or until the centers of the cookies are firm. 

Yield: 8 dozen cookies

Sweet 'n' Spicy Baked Beans

I got the basis of this recipe from a "Prevention" mag that a friend gave me a while ago. This is my own little rendition. A little kick, a little sweet...a lot of healthy goodness! :)

4 oz dry beans (I used kidney, but you can also use great northern white)
3/4 red onion
3 cloves garlic
1 T tomato paste
1/2 tsp chipotle powder
1/4 tsp ground cumin
1 T honey
1 T molasses
2 C water

1. Cover the beans with water; boil for about 30 minutes, or until soft. Drain the beans and set aside.

2. Heat oven to 325 F.
3. Using oil (or non-stick cooking spray to cut some fat cals), cover the bottom of an oven-proof pan.
4. Add onions, garlic and spices; cook briefly and then add the tomato paste.
5. Add a little water to prevent burning. Continue cooking until the onions are soft and the water has evaporated.
6. Stir in the honey and molasses.
7. Add the beans and bring to a boil.

8. Transfer the pan to the oven, cooking for a total of about 2-1/2 hours.
9. After the 1st hour, check the beans and stir.
10. Add a little water after the 2nd hour, and cook for 30 more minutes.
11. Remove from the oven and serve!

Yields 4 servings (1/2 C).

Nutrition Information:

88 calories
Sodium: 19 mg
Carbs: 26 g
 Fiber: 10.5 g
 Sugar: 15 g
Protein: 2.5 g

Tomatillo Salsa

Hi everyone!

Things have been so busy lately, but I have taken this afternoon to whip up some fun creations that I can't wait to try for dinner tonight.

This recipe is from my 1st vegetarian cook book; it was a gift about 10 years ago. It has awesome recipes, and this is a modification of the original. I hope that you enjoy it as much as I do!

1 lb (give or take) tomatillos
4 oz stock (I used vegetable, but you can also use chicken)
4 oz water (if you want to eliminate the Sodium from the stock, you can use 8 oz water)
2 cloves garlic, minced
1 jalepeno pepper, without seeds or stem (unless you want the heat!)
1 cascabel pepper, without stem
Juice of 1 lime
Juice of 1/2 lemon
cilantro to taste

1. Remove the husks of the tomatillos; quarter them.
2. Place them in a saucepan, along with stock, water, minced garlic, sliced jalepeno pepper, cascabel pepper and cilantro.

3. Bring the water to a boil, stirring occassionally.
4. After the tomatillos are softened (test by poking with a fork), remove from heat and let cool.
5. After about 10-15 minutes, pour the mixture into a blender.

6. Add the citrus juices.
7. Pulse until the salsa is at your desired consistency.

Makes about 20 oz of salsa.

Nutritional information (1 serving = 1/4 cup):

Calories: 12
Sodium: <1 mg
Carbs: 9 g
 Fiber: 3 g
 Sugar: 6 g
Protein: .4 g

7 Veggie Couscous

I used what I had in the 'fridge, including a beautiful acorn squash.

3 cloves garlic
2 green onions
Poblano pepper (55 g)
Eggplant (115 g)
1 C Stock (I used vegetable, but you can use chicken if you prefer)
.5 C yellow raisins
Squash (415 g; I used acorn)
Zucchini (165 g)
.5 tsp ginger (powdered)
.5 tsp chipotle
dash of Jamaican curry
Tomato (265 g)
Water added throughout as needed
.66 C couscous

1. Begin by using oil or non-stick cooking spray (I used my Grandma's old cast iron skillet) and saute the garlic and onions until browned
2. Add the peppers, eggplant, raisins, squash, zucchini & tomato; add spices and stir

3. To avoid sticking, add .5 C stock; add .5 C water
4. Continue to cook, uncovered
5. Add remaining .5 C stock and couscous; add water as needed until veggies are cooked and couscous is completely expanded; keep covered

Yield: 5 servings

Nutritional information (1 serving = about 6 oz)
200 calories
1 g fat
178 mg Na
718 mg K
48 g carbohydrates
    3 g fiber
    7 g sugar
6 g protein

I enjoyed this with a glass of Shiraz-Grenache.