Cinnamon Bun Cookies+

Note:  I have copied the recipe as it was published in the Star Tribune; however, I found the dough to be super dry, so added more butter to the dough, another egg and another ounce of cream cheese.  For the filling, I also added 2 Tbsp (full stick) to the filling and microwaved it briefly (10 secs) to make it spreadable. With these changes, marked with bold type, these cookies are remarkable.

For dough:

• 3 c. flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

1/2 c. (1 stick) unsalted butter, at room temperature

2 tbsp. (1 oz.) cream cheese, at room temperature

• 1 c. powdered sugar

• 1 egg

• 2 tsp. vanilla extract

For filling:

6 tbsp. (3/4 stick) unsalted butter, at room temperature

• 3/4 c. dark brown sugar, packed

• 1 tbsp. ground cinnamon

• 1/8 tsp. salt

For icing:

• 6 tbsp. (3/4 stick) unsalted butter, at room temperature

• 1/4 c. (2 oz.) cream cheese, at room temperature

• Pinch of salt

• 1/2 tsp. vanilla extract

• 1/4 tsp. almond extract

• 2 c. powdered sugar

Directions

To prepare dough: In a large bowl, whisk together flour, baking powder, baking soda and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter and cream cheese until creamy, about 1 minute. Reduce speed to low, add powdered sugar and mix until light and fluffy. Add egg and vanilla extract, and mix until thoroughly incorporated. Gradually add flour mixture, mixing just until a smooth dough is formed. Divide dough into 2 equal pieces and flatten into disks, cover in plastic wrap and refrigerate while preparing filling.

To prepare filling: In a bowl of an electric mixer on medium speed, beat butter, brown sugar, cinnamon and salt until smooth.

Remove 1 dough disk and place between 2 large pieces of parchment or wax paper. Roll dough to a 9- by 12-inch rectangle (lifting top piece of paper and piecing/re-rolling dough as necessary) then remove top paper. Dot teaspoon-size pieces of filling over half of dough (using half of filling) and use the back of a spoon to evenly spread filling across top of dough. Beginning with 1 long edge, gently roll up dough, peeling away bottom layer of parchment or wax paper and taking care not to allow cracks in dough to appear.

Place dough seam-side down (and gently stretch from center outward to form a 12-inch long roll, if necessary). Using a sharp knife, cut roll in half. Wrap dough logs in plastic wrap and refrigerate at least 2 hours or overnight. Repeat with remaining dough and filling (dough may be covered well and frozen; thaw in refrigerator before baking).

When ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper. Unwrap dough logs and, using a sharp knife, trim off uneven ends. Cut dough into 1/2-inch slices and place cookies 2 inches apart on prepared baking sheets. Bake until cookies are just set and edges barely begin to brown, about 8 to 9 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare icing: Meanwhile, while cookies are in the oven, combine butter, cream cheese, salt, vanilla extract and almond extract in the bowl of an electric mixer on medium-high speed. Beat until creamy, about 1 minute. Reduce speed to low, add powdered sugar and mix until smooth.

When cookies are still warm, top each cookie with about 1 1/2 teaspoons icing, and gently spread icing across top of cookie (or fill a pastry bag fitted with a small tip and pipe icing over cookies). Cool cookies completely, then refrigerate until icing sets. Store cookies in a tightly covered container in the refrigerator, and serve at room temperature.

Apple Chutney (for pork)+

Ingredients:

  • 5 apples (any kind) or pears, cored and diced leaving skin on
  • 1/2 c red onion, diced
  • 1/2 c dark raisins
  • 1/2 c golden raisins
  • 1/2 c craisins
  • 1 Tbsp fresh ginger root, peeled and finely diced
  • 1/2 tsp crushed red pepper (or more to taste)
  • peel and dice the rind of one lemon and juice the lemon and add to the cooking liquid
  • 1 c apple cider vinegar
  • 1/2 c granulated sugar

Directions:

Add all ingredients to a heavy gauge sauce pan; cook on high heat until all liquid has reduced out and it has a glazed look.

Freeze in muffin tins to use as needed as garnish for pork or other meats

Nutty Almond-Sesame Red Quinoa+

Ingredients

  • 1 2/3 cups water
  • 1 cup red quinoa
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons dark sesame oil
  • 1/4 teaspoon kosher salt
  • 3 green onions, thinly sliced

Preparation

1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.

Yield: Serves 4 (1/2 c)

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 10g
  • Protein: 7.5g
  • Carbohydrate: 31.6g
  • Fiber: 3g

Rustic Butternut Squash Tart

Ingredients

  • 1 medium red onion, thinly sliced into rings and separated
  • 1/4 small butternut squash (about 1/2 lb), peeled, seeded and very thinly sliced
  • 6 sprigs fresh thyme (1 tsp dried thyme)
  • 2 Tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • 4 oz extra-sharp Cheddar, grated (1 c)
  • 1 refrigerated rolled pie crust
  • 1 egg, beaten

Directions:

Heat oven to 400 degrees.  In a large bowl, toss onion, squash, thyme, oil, 1/2 tsp salt and 1/4 tsp pepper; fold in the cheese.

Working on a piece of parchment, roll the pie crust into a 14″ circle.  Slide the paper (and crust) onto a baking sheet.  Spoon squash mixture onto pie crust, leaving a 2″ border. Fold the border of the crust over the squash mixture.

Brush crust with the egg.  Bake until crust is golden brown and vegetables are tender, 20-25 minutes. (Cover edges with foil if crust is getting dark). Serve with a salad, as desired.

Spiced Fried Fish with Lemon Pistachio Couscous

Serves 4

From Mediterranean Cooking by Pamela Clard

Ingredients:

  • 1 c couscous
  • 3/4 c boiling water
  • 2 tsp lemon zest
  • 1/4 c fresh lemon juice
  • 2 tsp + 1 Tbsp olive oil, divided
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 c roasted unsalted shelled pistachios
  • 1/2 c coarsely chopped mint
  • 1 Tbsp flour
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1/4 tsp cayenne pepper
  • 4 white fish fillets (6 oz each)
  • 1 Tbsp olive oil
  • 1 lemon cut into 8 wedges

Directions:

To prepare couscous: in a medium heatproof bowl, combine couscous with 3/4 c boiling water, lemon zest and juice.  Cover and let stand about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.

Heat 2 tsp oil in a small skillet; cook onion and garlic, stirring until onion softens.  Stir onion mixture, nuts, mint through couscous and season to taste.

To prepare the fish: combine flour, coriander, cumin, paprika and cayenne pepper in a medium bowl.  Add fish and rub spice mixture all over it.

Heat 1 Tbsp oil in a large skillet; cook fish in batches until browned and cooked as desired.  Serve with coucous and wedges of lemon.

Candied Bacon Cashews

  • 1/2 c sugar
  • 1/2 c water
  • 1 1/4 lb. raw cashews
  • 1/4 c diced, cooked bacon
  • half of the bacon fat from cooking
  • 1 Tbsp cold butter
  • smoked salt

Combine sugar and water in a saucepan and heat until boiling.  Add the cashews and stir continuously.  Use a pastry brush dipped in water to occasionally wipe the inside of the pot.

When the water evaporates and the sugar is carmelized, stir in the bacon.  Turn off the heat and add the bacon fat, butter and smoked salt to taste.  Transfer to a greased cookie sheet to cool, then break apart.

Curried Turkey and Spinach Salad

Ingredients

  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups loosely packed baby spinach
  • 2 cups chopped cooked skinless turkey (light and dark meat)
  • 1/2 cup coarsely chopped roasted, salted cashews
  • 1/2 cup golden raisins
  • 1/2 cup thinly sliced red onion

Preparation

1. Combine the first 7 ingredients in a large bowl; stir with a whisk. Add spinach and remaining ingredients; toss well to combine.

Nutritional Information

Amount per serving

  • Calories: 321
  • Fat: 13.3g
  • Protein: 26.1g
  • Carbohydrate: 27g
  • Fiber: 3.1g

 

African Peanut Soup*

Serves 6

Ingredients:

  • 1 Tbsp olive oil, divided
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp fresh ginger root, peeled and minced
  • 1 Tbsp curry powder
  • pinch red pepper flakes (or a lot more cayenne – 1-2 tsp)
  • 3 c peeled and diced sweet potatoes
  • 2 c chicken broth
  • 1 (28 oz) can diced tomatoes
  • 1 lb ground turkey (or use canned chickpeas for vegie version)
  • 1 tsp salt, divided
  • 1/4 tsp freshly ground black pepper
  • 1/2 chunky peanut butter
  • 1 (14 oz) can unsweetened lite coconut milk
  • 1 Tbsp brown sugar
  • chopped cilantro as garnish (optional)
  • chopped unsalted peanuts as garnish (optional)

Heat 1/2 Tbsp oil in a large pot over medium heat. Add onion and saute for 6 minutes or until softened. Add garlic, ginger, curry powder and red/cayenne pepper, and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes and bring soup to a boil. Simmer, covered, 10 minutes.

In a large skillet, heat the remaining 1/2 Tbsp oil.  Add the turkey and cook, breaking up clumps, until the turkey is cooked through.  Drain and season with salt and pepper.

Whisk the peanut butter and coconut milk into the turkey.  Add this mixture and the brown sugar to the soup, stirring to combine.  Bring to a simmer and cook for 20 minutes.  Garnish with cilantro and peanuts, if desired.

 

  • Calories: 410
  • Fat 23 g
  • Carbs 31 g
  • Protein 25 g
  • fiber 6 g

Chicken Stew with Shallots, Cider, and Butternut Squash*

  • Yield: 6 servings

Ingredients

  • 4 teaspoons olive oil, divided
  • 1 cup sliced shallots (about 6 medium)
  • 1 teaspoon curry powder
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups fermented dry cider
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
  • 1/4 cup sliced almonds, toasted
  • Chopped fresh parsley (optional)

Preparation

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add shallots; sauté 5 minutes or until tender and golden brown. Add curry powder; sauté 1 minute. Spoon shallot mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining chicken mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining broth, and water; bring to a boil. Stir in chicken mixture, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.

Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender and sauce thickens. Spoon about 1 cup stew into each of 6 bowls; sprinkle each serving with 2 teaspoons almonds and parsley, if desired.

Amount per serving

  • Calories: 328
  • Calories from fat: 27%
  • Fat: 9.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2g
  • Protein: 35.8g
  • Carbohydrate: 24.4g
  • Fiber: 2.9g
  • Cholesterol: 111mg
  • Iron: 3.1mg
  • Sodium: 628mg
  • Calcium: 85mg

Wild Mushroom Pizza with Truffle Oil

1 pkg Pillsbury pizza dough

2 tsp olive oil

2 c thinly sliced shiitake mushroom caps

2 c sliced cremini mushrooms

1 ½ c sliced portobello mushrooms

2/3 c (about 2 ½ oz) grated fontina cheese, divided

2 tsp chopped fresh thyme

½ tsp truffle oil

¼ c grated fresh Parmesan cheese

¼ tsp salt

 

1.  Preheat oven to 475.

 

2.  Heat 2 tsp olive oil in a large nonstick skillet over medium heat.  Add ¼ tsp salt and mushrooms and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.

 

3.  Sprinkle ¼ c fontina evenly over dough and arrange the mushroom mixture evenly over fontina.  Sprinkle with thyme; drizzle evenly with truffle oil.  Sprinkle remaining fontina and Parmesan cheese evenly over top.  Bake at 475 for 15 minutes or until crust is lightly browned.  Remove to cutting board and sprinkle with salt.  Cut into 8 slices.  Serve immediately.  Yield: 4 servings.