Southwestern Turkey Club Sandwich

• 8 slices bacon (8 ounces)
• 4 turkey cutlets (4 ounces each)
• coarse salt and ground pepper
• 1 ripe avocado, pitted and peeled
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons chopped pickled jalapeno chiles
• 12 slices whole-wheat sandwich bread, lightly toasted
• 1 tomato, thinly sliced

1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.

2. Season turkey generously with salt and pepper, Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.

3. In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

per serving: 553 calories; 17.4 grams fat; 45.2 grams protein; 51.2 grams carbohydrates; 8.7 grams fiber

from Everyday Food

Yield: 4 servings

Barley Salad with Spicy Sausage, Peas, Celery, and Carrots

SALAD

• 2 cups water
• 1/2 cup barley, regular or quick-cooking
• 8 ounces smoked sausage, cut into 1/2-inch pieces
• 8 ounces mushrooms, quartered, about 2 cups
• 1 large rib celery, diced, about 1 cup
• 1/4 cup diced red onion
• 1 cup frozen thawed tiny peas
• 1 cup diced carrots

VINAIGRETTE

• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• l/4 teaspoon salt
• 1/2 teaspoon dried tarragon
• freshly ground pepper to taste

1. For the salad, bring the water to a boil in a medium pot. Stir in the barley and bring to a boil again. Cover, then simmer barley until tender, about 45 to 50 minutes for regular barley, about 10 minutes for quick-cooking barley. Drain off any excess liquid.

2. Cook the sausage in an 8-inch nonstick skillet over medium-high heat about 6 minutes, until browned. Use a slotted spoon to transfer the sausage to paper towels. Blot any excess fat. Place in a large bowl along with the remaining salad ingredients.

3. For the vinaigrette, mix all the ingredients in a small bowl. Add the vinaigrette to the salad and toss well. The salad can be served immediately or covered airtight and refrigerated overnight.

4. The salad can be served warm, at room temperature, or chilled in a serving bowl. To serve chilled, toss well; adjust the seasoning, mustard, and vinegar. To serve warm, gently reheat in a nonstick skillet over medium heat for about 3 minutes or in the microwave oven on medium power (50 percent) until just warm, not hot, about 2 to 3 minutes. Serve immediately.

Barley, like many grains, takes a long time to cook (although quick-cooking barley, which has an appealing texture, takes only 10 minutes) and freezes well. Keep cooked barley on hand in the freezer to add to salads, soups, casseroles, and side dishes.

from Celebrating the Midwestern Table

Yield: about 4 1/2 cups, 4 main-course servings

Pan-Fried Noodles with Pork and Bok Choy (Yakisoba)

• 2 inches fresh ginger (peeled)
• 2-3 bok choy
• 4 oz. pork (most cuts will do)
• salt and pepper
• 1 1/2 cups hot water
• 1 teaspoon Chinese soup paste or a mix of chicken and beef stock
• 1 tablespoon soy sauce
• 1 tablespoon shokoshu
• 1 teaspoon oyster sauce
• 2 tablespoons vegetable oil
• 5-6 oz. cooked Chinese noodles
• 1 1/2 tablespoons potato starch mixed with 1 1/2 tablespoons water
• 1 tablespoon sesame oil
• rice vinegar and mustard

1. Crush the ginger using the blade of a knife. Chop the bok choy stems into 2-inch juliennes and keep separate. Season the pork with salt and pepper and cut it into small strips.

2. Mix the hot water, soup paste/stock, soy sauce, shokoshu and oyster sauce in a bowl to use as a sauce later.

3. Heat 1 tablespoon of the vegetable oil in a wok over a medium heat. Loosen the Chinese noodles, add to the frying pan, pressing them into the bottom. When they are crispy, turn them over and cook on the other side. This is done to make them crunchy. Separate them again and then put them on a warm plate.

4. Pour a little more oil into the wok, add the ginger and fry. When you can smell its aroma, add the pork and press it down.

5. Next, add the bok choy stems and after 1 minute add the leaves. Stir in the sauce you made earlier.

6. Bring to a simmer and add the potato starch, thickening to taste. Add the sesame oil for an extra special aroma.

7. Remove the piece of ginger and pour the sauce over the noodles. Add vinegar and Japanese mustard to taste.

from Harumi's Japanese Cooking

Yield: 2 servings

Honey-Ginger Glazed Carrots

• 3 pounds carrots, cut into 3- by 1/2-inch sticks
• 3 tablespoons honey
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped peeled fresh gingerroot
• optional: a pinch of cinnamon

In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes.

While carrots are cooking, cook honey, butter, and gingerroot over moderate heat, stirring, until butter is melted.

Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.

from Epicurious

Yield: 8 servings

Mulled White Wine (Vin Cuit)

• 1/2 orange
• 1 bottle white wine
• 3 tablespoons superfine sugar
• 1 stick cinnamon
• 6 cloves

1. Cut an orange in half and slice it. Slice the slices in half.

2. Put the oranges, wine, cinnamon stick and cloves in a saucepan.

3. Place over medium heat and heat the wine just until it simmers around the edges.

4. Remove from the heat.Remove the cinnamon stick and the cloves.

5. To serve, place a couple of orange slices in each of 4 mugs. Fill with the wine and serve hot.

Refreshing Mulled White Wine

• A bottle of white wine
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 4 tbsp of clear honey
• A couple of slices of lemon

Heat the wine. Stir in the honey. Give the rosemary a bashing with a spoon to release the flavor, add to the saucepan with the thyme. Add a couple of slices of lemon and gently heat. Allow the herbs to infuse, without letting it boil.

Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze

Brown Sugar - Ketchup Glaze

• 1/2 cup ketchup or chili sauce
• 4 tablespoons brown sugar
• 4 tablespoons cider vinegar or white vinegar

Meatloaf

• 2 teaspoons vegetable oil
• 1 medium onion, chopped medium
• 2 medium cloves garlic, minced
• 2 large eggs
• 1/2 teaspoon dried thyme
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/2 cup whole milk or plain yogurt
• 1 pound ground beef chuck
• 1/2 pound ground pork
• 1/2 pound ground veal
• 2/3 cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
• 1/3 cup minced fresh parsley leaves
• 6-8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meatloaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.

from Cooks Illustrated

Mashed Potatoes with Root Vegetables

• 1 pounds russet potatoes , scrubbed
• 1 pound parsnips (or rutabagas, celery root, carrots, or turnips), peeled and cut into 1 1/2 inch to 2 inch chunks
• 8 tablespoons unsalted butter (1 stick), melted
• 1 cup half-and-half (warm)
• 1 1/2 teaspoons table salt
• Ground black pepper

1. Place potatoes and parsnips (or whatever other root vegetable you choose to use) in large saucepan with cold water to cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes and vegetables are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

2. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with root vegetables. Process or rice potatoes and vegetables into saucepan.

3. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, 1/4 cup at a time until desired consistency. Add salt, and pepper to taste. Serve immediately.

from Cooks Illustrated

Japanese Rice

• 2 cups uncooked sushi rice
• 2 1/2 cups cold water

1. Rinse rice thoroughly until water runs clear. Drain and leave it for 30 minutes before cooking. During this time the rice should visibly plump up.

2. Take a heavy-bottomed saucepan and put in the rice and the cold water. No salt. Bring to a boil. When you hear it boil, put on a tight-fitting lid and turn the heat down low.

3. Cook for 15 minutes. Turn off the heat and cook for a further 10 minutes. Do not take the lid off at any point during the cooking. After it has rested, stir the rice with a wooden spoon.

from Harumi's Japanese Cooking

Yield: 4 servings

Beef on Rice (Gyudon)

• 1 lb. onions
• 1 cup white wine
• 1/2 cup water
• 1 lb. thinly sliced beef
• 3/4 cup soy sauce
• 3/4 cup mirin
• 4 tablespoons superfine sugar
• 3 cups hot cooked rice
• pickled ginger (beni shoga) to taste

1. Cut the onions in half lengthwise and then slice into half moons 1/2-inch wide.

2. In a medium-size saucepan, bring the wine and water to a boil over moderate heat. Add the beef and simmer for a few minutes, skimming the surface of the broth as it foams. Add the soy sauce, mirin, and sugar and cover with a drop lid of aluminum foil (rests directly atop the food) and simmer for a few more minutes.

3. Remove the lid, add the onions and again simmer until the onions are transparent and soft.

4. Put the hot cooked rice into 4 bowls. Ladle the beef and onions, together with some soup from the pan onto each rice bowl and garnish with little pickled red ginger.

from Harumi's Japanese Cooking

Yield: 4 servings

Moroccan-Spiced Vinaigrette

• 2 tablespoons golden raisins
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/2 cup carrot juice
• 2 tablespoons red wine vinegar
• 4 sprigs cilantro
• 1 tablespoon plain yogurt
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon table salt
• 1/2 cup extra-virgin olive oil

1. Place raisins in small bowl. Toast coriander and cumin in small skillet over medium heat until fragrant, 2 to 3 minutes. Transfer spices to bowl with raisins. Wipe out skillet; add carrot juice to skillet and simmer over medium heat until reduced to 1/4 cup, about 6 minutes. Pour carrot juice over raisins; cool to room temperature.

2. Process carrot juice/raisin mixture, vinegar, cilantro, yogurt, honey, pepper flakes, and salt in blender until thoroughly combined. With machine running, gradually add oil, scraping down jar as needed. (Can be refrigerated up to 1 week.)

Mellow greens, such as leaf lettuces, as well as spinach, pair nicely with this vinaigrette. Olives, shredded carrots, and golden raisins are good garnish options. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 cup

Orange-Port Dressing with Walnut Oil

• 1 1/2 cups ruby port
• 1/2 cup orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons heavy cream, room temperature
• 2 tablespoons orange marmalade
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons walnut oil
• 1/4 cup vegetable oil

1. Simmer port and orange juice in small saucepan over medium heat until reduced to 1/2 cup, 25 to 30 minutes. Transfer to medium bowl; cool to room temperature.

2. Whisk vinegar, cream, marmalade, thyme, salt, and pepper into cooled port reduction. Whisk in oils until incorporated. (Can be refrigerated up to 3 weeks.)

Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per quart of greens, adding more as desired.

from Cooks Illustrated

Yield: makes 1 cup

Creamy Avocado Ranch Dressing

• 1 ripe Hass avocado, pitted, flesh scooped from skin
• 1/2 teaspoon hot sauce, such as Tabasco
• 1 tablespoon juice from 1 lime
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh cilantro leaves
• 1 medium garlic clove, minced
• 1/2 teaspoon sugar
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use about 2 tablespoons per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Fresh Apple and Parsley Dressing

• 1 medium apple (about 7 ounces), unpeeled, quartered, cored, and cut into 1-inch cubes
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce, such as Tabasco
• 1 scallion, chopped coarse
• 1/4 cup fresh parsley leaves
• 3/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2-3 tablespoons water
• 1/2 cup vegetable oil

Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.)

If using a tart apple, add up to 1 tablespoon own sugar. This dressing is nice on spicy greens like arugula and watercress, with garnishes such shaved Parmesan, toasted nuts, and thin slices apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Sweet Sesame-Soy Vinaigrette

• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons Asian chili garlic paste
• 1 tablespoon toasted sesame oil
• 1/2 cup vegetable oil
• 2 teaspoons sesame seeds, toasted

Whisk vinegar, soy sauce, sugar, ginger, and chili garlic paste in medium bowl until sugar dissolves. Gradually whisk in oils; whisk in sesame seeds. (Can be refrigerated up to 3 weeks.)

We like this vinaigrette on soft, tender greens such as Boston or Bibb lettuce, mache, or a mixture of baby greens. Complementary salad ganishes include thinly sliced radishes or cucumbers, bean sprouts, slivers of red bell pepper, and scallions. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Cottage Cheese Pancakes

• 3/4 cup all-purpose flour (spooned and leveled)
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup low-fat (1%) cottage cheese
• 2/3 cup milk
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 5 teaspoons vegetable oil

1. In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

2. In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time)

3. Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes, and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.

PREP TIME: 10 MINUTES

TOTAL TIME: 25 MINUTES

per serving: 213 calories; 7.8 grams fat; 10.8 grams protein; 24.2 grams carbohydrates; 0.6 gram fiber

from Everyday Food

Yield: 4 servings

Chicken Curry with Cashews

• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
• 1 (14.5-oz) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup cashews (1/4 lb)
• 3/4 cup plain whole-milk yogurt
• Accompaniment: cooked basmati or jasmine rice
• Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving, pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

from Epicurious

Yield: 4-6 servings

Thai Chicken Pasta

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

USER NOTES: more veggies - snap peas, carrots, baby corn, mushrooms

1 T. peanut butter, and 2 T. minced garlic. I didn't have parsley so I used cilantro. I didn't have green onions so I used a small green pepper. I also added 2 T. garlic chili pepper sauce

fresh blanched english peas, edamame, bias cut fennel stalks, asparagus, julienne chili peppers, cherry tomatoes, roasted peanuts, Thai chili-garlic sauce, extra garlic and ginger and experimented with green curry as well and have found the results exceedingly satisfying. Also, I found it best to add fish sauce to taste as the amount specified was not enough in my book.

from Epicurious

Yield: 4-6 servings

Rosemary-Roasted Chicken and Garlic

• 2 chicken breast halves with skin and bones
• 2 teaspoons minced fresh rosemary
• 10 large garlic cloves, peeled
• 1 tablespoon olive oil
• 1/2 cup canned low-salt chicken broth
• 1/3 cup dry white wine

Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.

Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.

Serve with sweet potatoes, roasted alongside the chicken

from Epicurious

Yield: 2 servings

Moroccan Lamb Tagine with Raisins, Almonds, and Honey

• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• Accompaniment: couscous

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Cooks' note: Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).

USER NOTES: Substituted two types of garam masala and a tiny bit of chinese 5 spice powder for the ras el-hanout and it seemed like the taste was a fair approximation. Next time I might add less almonds and less prunes as the recipe could be a bit less sweet and there are almost 2 almonds in every bite with this amount.

reduce honey to 1T.

Substitute currants for the raisins and reduce the liquid to really get that great flavor. If you go to an international market, look for dried, whole lemons- one added to the stew makes a nice addition, as well as adding some whole cardamom pods.

from Epicurious

Yield: 6-8 servings

Pressure Cooked North African Lamb Stew

• 1 tablespoon canola oil
• 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
• 1 large onion, chopped coarse
• 2 large cloves of garlic, minced
• 1 cup dried apricots, halved
• 1/3 cup raisins
• 1/2 cup blanched almonds (whole)
• 1 tablespoon minced fresh ginger, minced
• 1/2 teaspoon ground cinnamon
• table salt
• ground black pepper
• 3/4 cup water
• 1/4 cup fresh squeezed orange juice from 1 large orange
• 1/3 cup packed fresh mint, plus extra for garnish

1. Heat oil in 6-quart pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including 3/4 cup water and salt and pepper to taste. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Let pressure release naturally, 10 to 15 minutes.

2. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. If not, replace lid and cook under high pressure 5 minutes longer, then quick-release pressure.

from Cooks Illustrated

Yield: 4 servings

Grilled Skewered Lamb with Yogurt, Curry, and Mint

• 3 tablespoons olive oil
• 1 tablespoon lemon juice or balsamic, red, or white wine vinegar
• 2 tablespoons minced fresh cilantro leaf or mint
• 1 tablespoon minced garlic
• 1/4 cup plain yogurt
• 1 teaspoon curry powder
• ground black pepper
• 2 pounds boneless lamb cut into 1 1/2-inch cubes
• table salt

1. Whisk first 7 ingredients together in a small bowl until marinade is combined. Place lamb cubes in a zipper-lock bag or in a shallow, nonreactive pan. Pour yogurt marinade over cubes and seal or cover. Transfer bag or bowl to refrigerator and marinate cubes, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute marinade, for at least 3 hours, 24 hours if possible.

2. Heat grill. Remove lamb cubes from bag or pan and sprinkle with salt. Thread 1/6 of lamb cubes onto each of 6 skewers. Place skewers on the hot grill rack. Cover and cook over a medium-hot fire, turning once, until medium-rare, about 7 to 8 minutes.

Skewer vegetables like zucchini, bell peppers, and onions along with the lamb and serve them over a bed of basmati rice. You can also serve the lamb with pita bread, shredded lettuce, chopped tomato, and cucumber-yogurt sauce.

from Cooks Illustrated

Yield: 6 servings

Chicken Paprikash

• 8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
• salt
• ground black pepper
• 1 teaspoon vegetable oil
• 1 large onion, halved and sliced thin
• 1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
• 1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
• 3 1/2 tablespoons sweet paprika
• 1/4 teaspoon dried marjoram
• 1 tablespoon unbleached all-purpose flour
• 1/2 cup dry white wine
• 1 can diced tomatoes (14 1/2-ounce), drained
• 1/3 cup sour cream
• 2 tablespoons chopped fresh parsley

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.

2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)

3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately over pasta.

from Cooks Illustrated

Yield: 4 servings

Curried Chicken-Coconut Soup

• 3 cups low-salt chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 3/4 cup chopped green onions
• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks)
• 1 tablespoon minced peeled fresh ginger
• 4 large chicken thighs with bones (about 1 1/2 pounds)
• 1 6-ounce package baby spinach leaves
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges

Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.

Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.

*Available at Asian markets and in the produce section of some supermarkets.

COMMENTS: we added extra veggies (carrots, galangal, peas (first), baby corn and mushrooms (after 10 min. or so), red peppers (at the end with fresh basil and lime leaves). Used two cans of coconut milk, a bit of fish sauce adds a great flavor. We just threw the chicken, raw, directly into the pot with the vege broth, coconut milk, and lemongrass and it cooked perfectly...no pressure cooker, just a pot with lid. Added a few green chiles, too. Also, not too much lime juice...perhaps just wedges to serve at the table. Huge success and better the next day!

This soup is wonderful but I did make some changes. Used 4 cups of the broth (each small can contains 2 cups) Then upped the coconut milk by half a can. Added Fish Sauce, Green Curry Paste,Brown Sugar, Red Bell Pepper, Sliced Crimini Mushrooms, Sugar Snap Peas and Minced Garlic. I prepared it on the stove top as I do not own a pressure cooker. Put in the first 6 ingredients plus the curry paste and garlic and simmered for 45 min. then added the rest of the ingredients to taste. BIG TIP: Sliced the lemongrass down the center, cut it into thirds, and then added it.It is a pain to pick it out before serving but not nearly as awful as trying to chew it up while your enjoying this fabulous soup. Next time I will wrap it in a piece of cheese cloth. I also used Basil instead of Cilantro as that is what I had on hand. The Green Curry Paste is very hot so start with a half tablespoon then add to desired heat. We really love this soup on a cold winter night. The lime juice seemed to be heavy handed.Added 2 T. and passed lime wedges at the table. ENJOY !!!

I don't own a pressure cooker, so I made it in the crock pot and let it simmer for several hours. It was absolutely delicious. We had leftovers that I boiled down a bit and served over rice. My husband preferred it that way, although I preferred it as a soup.

This recipe was good. I used one entire breast (about 1 1/2 lbs) cut into eighths and the powdered lemongrass and yellow curry powder that I make from an Indian cookbook recipe. My husband suggested adding fresh onion shreds as garnish along with the cilantro and that was good. Next time I will try it with the red Thai curry paste.

from Epicurious

Yield: 4 main-course servings

Roast Lemon Chicken

• 1 cup kosher salt or 1/2 cup table salt
• 1 whole chicken, 3 1/2 to 4 pounds
• 2 medium lemons
• 6 medium cloves of garlic crushed and peeled
• 4 tablespoons unsalted butter (2 tablespoons melted, remaining 2 tablespoons chilled and cut into 2 pieces)
• ground black pepper
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme

1. Dissolve salt in 2 quarts water in large container. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and thoroughly pat dry with paper towels.

2. Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack with cooking spray and set in flameproof roasting pan.

3. Cut 1 lemon lengthwise into quarters. Place lemon quarters and garlic in cavity of chicken. Thread long wooden skewer through flaps of skin on either side of cavity. Turn skewer and rethread back through skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side of chicken with 1 tablespoon melted butter and season generously with pepper. Place chicken breast-side down in V-rack, then brush back with remaining tablespoon melted butter and season generously with pepper. Roast chicken 40 -minutes. Remove roasting pan from oven; increase oven temperature to 450 degrees. Using 2 large wads of paper towels, rotate chicken breast-side up; add 1 cup chicken broth to roasting pan. Return roasting pan to oven and continue roasting until thickest part of thigh registers 165 to 170 degrees on instant-read thermometer, about 35 to 40 minutes longer. Remove roasting pan from oven; tip V-rack to let juices from chicken cavity run into roasting pan. Transfer chicken to cutting board and let rest, uncovered, while making sauce; remove V-rack from roasting pan.

4. Adjust oven rack to upper-middle position; heat broiler. Skim fat from drippings in roasting pan, add remaining 3/4 cup chicken broth, and set roasting pan over high heat on burner. Simmer liquid, scraping pan bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 4 minutes; set aside off heat.

5. Discard lemons and garlic from chicken cavity. Following illustrations from "Step by Step: Quartering the Chicken After Roasting", cut chicken into quarters. Pour accumulated chicken juices into roasting pan, then place chicken quarters, skin-side up, into sauce in roasting pan; broil chicken until skin is crisp and deep golden brown, 3 to 5 minutes. Transfer chicken to serving platter.

6. Halve remaining lemon lengthwise; squeeze juice of one half into roasting pan; cut remaining half into 4 wedges and set aside. Whisk 2 tablespoons butter into sauce until combined; stir in parsley and thyme. Adjust -seasoning with salt and pepper; serve chicken with sauce and lemon wedges.

from Cooks Illustrated

Yield: 2-4 servings

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Salsa

• 1 small tomato, chopped
• 3 green onions, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper

Omelet

• 4 eggs
• 2 tablespoons water
• Salt and pepper
• 1 tablespoon butter
• 3 slices lean bacon, cooked until crisp, crumbled
• 1/2 small avocado, peeled, pitted and sliced
• 1/2 cup grated Monterey Jack cheese

1. For salsa: In small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

2. In medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

nutrition per serving: Carbohydrates: 8.5 grams, Net Carbs: 6 grams, Fiber: 2.5 grams, Protein: 30 grams, Calories: 555

from Atkins for Life

Yield: 2 servings

Chicken Salad with Rosemary, Almonds, and Green Onions

• 3 tablespoons olive oil
• 1 tablespoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 2 skinless boneless chicken breast halves
• 3 tablespoons sliced almonds (about 1 1/2 ounces), toasted
• 1/4 cup thinly sliced celery
• 2 green onions, thinly sliced
• 1 apple, chopped
• salad greens

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 2 tablespoons dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saute until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, green onions, and apple in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

from Epicurious

Yield: 2 servings

Broccoli with Sesame Seeds and Dried Red Pepper

• 3 tablespoons sesame seeds
• 3/4 teaspoon kosher salt
• 3/4 teaspoon dried crushed red pepper
• 1 1/4 pounds broccoli, cut into florets
• 1 tablespoon toasted sesame oil

Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside.

Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.

from Epicurious

Yield: 4 servings

Creamy Scrambled Eggs with Smoked Trout and Green Onions

• 8 large eggs
• 1 4.5-ounce package smoked trout fillets, broken into 1/2-inch pieces
• 4 ounces cream cheese, cut into 1/2-inch pieces, room temperature
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill
• 2 1/2 tablespoons butter
• Fresh dill sprigs (optional)

Whisk eggs in large bowl to blend. Add trout, cream cheese, green onions, and chopped dill. Season lightly with salt and generously with pepper; stir to mix.

Melt butter in large nonstick skillet over medium heat. Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 4 minutes. Divide egg mixture among 4 plates. Garnish with dill sprigs, if desired, and serve.

from Epicurious

Yield: 4 servings

Smoked Fish Over Creamy Cabbage

• 1/2 small head white cabbage
• 1/2 cup cream
• 4 tablespoons butter, divided
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon rind
• 8 ounces smoked fish (trout, salmon, finnan haddie, sturgeon, sable), bones removed, broken into small pieces
• 2 tablespoons chopped fresh parsley
• 1/2 lemon, thinly sliced

1. Bring a large pot of lightly salted water to a boil. Quarter cabbage and remove center core; cut into 1/2" strips. Cook cabbage 10 minutes. Drain well and pat dry.

2. Melt 2 tablespoons butter in a large saute pan over medium heat. Add cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream; add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.

3. Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3 minutes over low heat. Melt remaining butter in a small, microwave-safe cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.

nutrition per serving: Carbohydrates: 3 grams, Net Carbs: 2 grams, Fiber: 1 grams, Protein: 9 grams, Calories: 141

from Atkins for Life

Yield: 8 appetizer servings

Chicken and Spinach Salad with Bacon Dressing

• 3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
• 1 6-ounce bag baby spinach leaves
• 6 bacon slices, cut into 1/2-inch pieces
• 1/2 medium-size red onion, sliced paper-thin
• 3 tablespoons balsamic vinegar
• optional: tomatoes, fresh mushrooms, roasted peppers

Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

NOTE: Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

from Epicurious

Yield: 4 servings

Salmon and Cream Cheese Fritatta

• 8 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil or vegetable oil
• 2 oz cold cream cheese, cut into 1/2-inch pieces
• 3 oz thinly sliced smoked salmon, chopped
• Accompaniment: thinly sliced red or sweet onion

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

from Epicurious

Yield: 4 servings

Creamy Roasted Corn Risotto

• 2-3 ears of corn
• 1 cup raw risotto rice
• 4 - 4 1/2 cups hot chicken broth
• 1/2 cup low-fat milk
• 1/2 cup white wine
• 1/3 lb. creamy cheese not strong flavored (Teleme, Taleggio or Port Salut)
• 4 very fresh scallions
• Smithfield ham (optional)
• Cooked bacon (optional)
• Sun-dried tomatoes (optional)
• Tasso (optional)

Wrap each ear of corn tightly in aluminum foil. Do not remove the husks or tassels at this point. Roast them in a 450-degree oven for 25 minutes. Remove from the oven, loosen the foil and let them cool until easy to handle.

While the corn is roasting, prepare risotto as follows:

Lightly brown the rice in a few TBS olive oil and butter.

Using the standard risotto technique, add hot chicken broth and wine (1/2 cup at a time), stirring until absorbed. It will take about 30 minutes for the rice to cook fully.

While preparing the risotto, you can finish processing the corn as follows:

Remove the husks and tassels. Don't rinse after roasting to preserve the roasted flavor.

Cut the tip-end off each ear so it can stand upright on your kitchen counter.

Holding the ear upright with the tip-end on the counter, cut the kernels off each ear.

Set aside the kernels from one ear.

Process the kernels from the other ear in your food processor with 1/2 cup milk until very creamy.

Cut the cheese into little cubes and cut the scallions into very thin ribbons on a sharp diagonal.

Final assembly:

Mix the creamy corn/milk mixture into cooked risotto, then add cheese and heat gently to the melting point. 2. Mix the whole corn kernels into the risotto.

Off heat, just before serving, mix in scallions and season to taste (salt, pepper, nutmeg).

Other flavor sparklers could be added at this point.

Serve immediately in warmed bouillabaisse bowls. Decorate with a sprig of basil (optional) and serve with roasted vegetables (optional).

Notes:

Corn: I prefer using sweet white corn. If find that yellow corn is too starchy for this recipe.

Risotto rice: I used Lundberg Family Farms' California-grown Arborio rice. It was cheaper than the Italian import and cooks exactly the same way. For more about their farm go to http://www.lundberg.com.

Creamy cheese: not strong flavored (Teleme, Taleggio or Port Salut)

Cutting the kernels: Cut close to the core, but not so close as to cut into the inedible portion.

Sparklers: Add a few finely chopped TBS of one of these "sparklers": Smithfield ham, cooked bacon, sundried tomatoes, Tasso

Bruschetta with White Beans and Cheese

• 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over
• 2 celery stalks, halved
• 2 carrots, halved
• 2 onions, halved
• 1 teaspoon ground black pepper
• 4 whole cloves
• 1 bay leaf
• 4 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 4 tablespoons chopped fresh Italian parsley
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 6 1/2-inch-thick slices from large crusty round loaf of white bread
• 3 garlic cloves, halved

Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.

Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)

Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and saute 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread. Sprinkle with remaining parsley.

Pineapple Upside-Down Cake

• 1/4 cup butter
• 1 cup light brown sugar
• 1 can sliced pineapple in juice, drained and juice reserved
• 12 maraschino cherries (optional)
• 1 box yellow cake mix (Betty Crocker SuperMoist)
• vegetable oil as specified by box (e.g. 1/3 cup)
• eggs as specified on box (e.g. 3)

Heat oven to 350F.

Mix yellow cake mix as directed on box, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.

Melt butter and brown sugar over low heat in a 13x9 pan or iron skillet (yellow Le Cruset works well).

Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.

Bake 42 to 47 minutes or until toothpick inserted in center comes clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute. Serve warm or cool. Store loosely covered.

Soba Noodles with Sesame Seeds

• 1/2 cup sesame seeds
• salt
• 8 ounces soba noodles
• 2 teaspoons rice vinegar
• 5 teaspoons soy sauce
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 5 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to package instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavors develop, although this is not absolutely necessary or sometimes even possible.

From Nigella Lawson Forever Summer

Yield: 4 servings

Blondies

• 1 cup (4 ounces) pecans or walnuts
• 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
• I teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
• 1 1/2 cups (10 1/2 ounces) packed light brown sugar
• 2 large eggs, lightly beaten
• 4 teaspoons vanilla extract
• 6 ounces Guittard white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

2. While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done.

Makes 36 servings

Blondies

• 1 cup (4 ounces) pecans or walnuts
• 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
• I teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
• 1 1/2 cups (10 1/2 ounces) packed light brown sugar
• 2 large eggs, lightly beaten
• 4 teaspoons vanilla extract
• 6 ounces Guittard white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

2. While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done.

Makes 36 servings

Blueberry Pudding Cake

• 1/3 cup plus 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 10 oz blueberries (2 cups)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 375F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Serve for breakfast or dessert.

from Gourmet

6-8 servings