Berry-Sage Thumbprints

Are you tired of the same old Christmas sugar cookies? This holiday season, expand your baking horizons with unique cookies recipes such as these yummy Berry-Sage Thumbprints. These cookies are easy to make and absolutely delicious.Makes: about 60Prep: 25 minutesBake: 10 minutes per batch

Ingredients

• 2 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 1-1/2 teaspoon dried sage, crushed
• 1/4 teaspoon baking powder
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 egg yolks
• 2 teaspoons finely shredded lemon peel
• 1-1/2 teaspoon vanilla
• 3/4 cup blackberry preserves

Directions1. Preheat oven to 350 degree F. In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour mixture.3. Shape dough into 3/4-inch balls. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon blackberry preserves. Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60 cookies.Nutrition FactsServings Per Recipe about 60, Calories 115, Total Fat (g) 5, Saturated Fat (g) 3, Monounsaturated Fat (g) 2, Cholesterol (mg) 24, Sodium (mg) 57, Carbohydrate (g) 16, Total Sugar (g) 8, Protein (g) 1, Vitamin C (DV%) 1, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie dietImage and Recipe Courteay of BHG.com’s 100 Days of Holidays. Be sure to visit BHG.com this week to find out the big winner of their America’s Favorite Better Homes and Gardens Cookie contest.

Another Golden Door Spa Recipe

I’m absolutely in love with this amazing cook book from the acclaimed Golden Door Spa called Golden Door Cooks At Home! There’s nothing better then gourmet food that is actually healthy for you. Dishes that you can embrace because you won’t feel guilty afterward. I did a post yesterday which included a Creamy Cauliflower Recipe which looks amazing. Today I’m doing a post on this incredible salad that definitely will excite the taste buds.

Here’s the recipe:

Persimmon, Pomegranate, and Tangerine Salad with Roasted Shallot Balsamic Dressing

In this beautiful, savory fruit salad, pale, orange-colored wedges of crisp persimmon and juicy tangerines are dotted by tiny jewels of sweet-tart pomegranate seeds and dressed with deeply flavorful roasted shallot and balsamic vinaigrette. The two most common varieties of Oriental persimmons are fuyu and hachiya. Fuyu persimmons are squatter and much less astringent than the oblong hachiya. They are typically eaten when firm like an apple, although they can also be eaten when a little softer. They are sweet and a little less intensely flavored than hachiya. Choose fuyu with deep orange skin.

SERVES 4

2 large shallots (about 4 ounces total), peeled, trimmed, and quartered

1/2 cup balsamic vinegar

4 sprigs fresh thyme

1 small pomegranate

1 tablespoon extra-virgin olive oil

Pinch of kosher salt, or to taste

Pinch of freshly ground black pepper, or to taste

6 cups loosely packed field greens or mesclun

1 firm fuyu persimmon, sliced into thin wedges

2 tangerines, peeled (see page 51) and sliced crosswise ¼ inch thick

Preheat the oven to 400°F. In a nonreactive, ovenproof skillet just big enough to hold the shallots, combinethe shallots, vinegar, and thyme sprigs. Cover the pan with aluminum foil and roast until the shallots are softened and the vinegar is reduced by half, about 40 minutes. If the vinegar is not sufficiently reduced and the shallots are still a bit firm, remove the foil and continue to roast, uncovered, for 5 to 10 minutes.

While the shallots are roasting, prepare a large bowl of cold water. Cut the pomegranate in half lengthwise. Holding one half under the water, use your fingers to gently remove the seeds from the fruit. Most of them will float to the top. Repeat with the other half. Drain the seeds well, removing any pith left over. Set aside 1/3 cup. (Store any remaining seeds in the refrigerator for another use.)

When the shallots are ready, remove the pan from the oven and carefully remove the foil. Let cool for 15 minutes. Remove and discard the thyme. Transfer the shal­lots and vinegar to a blender. Add 1/2 cup water and blend until the mixture is smooth but slightly chunky, 8 to 10 seconds. Add the olive oil and blend for 5 more seconds. Add the salt and pepper.Toss the greens with ¼  cup of the dressing and salt and pepper, if desired. Pilethe greens high in center of each of four plates. Scatter the persimmon wedges, tangerine slices,and pomegranate seeds over each salad. Drizzle with additional dressing and serve.

***

There are so many health benefits to this salad while at the same time being full of flavor. Golden Door Spa breaks down the myth that in order to lose weight and eat healthy means to sacrifice flavor. This cookbook is the best way to get you on a healthier track and keep you entertained.

Bon appetit.

Image Credit and Recipe Source:  GOLDEN DOOR COOKS AT HOME: Favorite Recipes from the Celebrated Spa by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00/ Hardcover)

Spa Cuisine: Golden Door Cooks At Home

I just got my hands on this highly anticipated cook book created by Executive Chef Dean Rucker from the Golden Door Spa in Escondido, California called Golden Door Cooks At Home. It’s beautiful bound and the images will have you mouth watering. As I flipped through the pages every dish was making me hungry and the best part is they are healthy for you.

Golden Door Spa is an exclusive peaceful and private place where the most innovative and high-energy fitness and beauty programs cater to only 40 guests each week. Guests follow programs that include daily massage, meditation, beauty treatments, excercise which are designed for their needs and desires.The spa’s cuisine and nutrition is known for being high-flavor and low fat, designed for each individuals health regime.

If you don’t have upwards of $7,000 lying around for a week at this exquisite spa then at least you can take a small part of the spa home with you. This cookbook is sure to be a crowd pleaser because of it’s healthy tips and gourmet recipes.

Here is one recipe I’m drying to try!

Creamy Cauliflower Soup with Caramelized Cauliflower

This silken soup has the rich flavor of a classic, indulgent, cheesy fondue but with none of the guilt. The secret here is to cook the cauliflower until it is very tender and then puree it until smooth and fluffy. The method yields what appears to be a cream-­based soup, but which is, in fact, made up almost entirely of good-for-you vegetables and fat-free milk. SERVES 8

2 pounds cauliflower, trimmed

Olive oil spray

1 teaspoon sugar

Kosher salt and freshly ground white pepper

1/2 small leek, sliced (1 cup)

2 cups skim milk

2 cups Chicken Stock (page 268) or store-bought low-sodium broth

1 teaspoon dry mustard

1/8 teaspoon freshly ground nutmeg

2 ounces Gruyere cheese, finely grated (about 1 loosely packed cup)

Parsley Oil , for serving

Preheat the oven to 400°F.

Chop the cauliflower into enough small florets and stems to equal 2 cups.

Coarsely chop the remaining cauliflower and set it aside in a separate bowl. Spray the 2 cups of cauliflower one or two times with olive oil. Add the sugar and a pinch each of the salt and white pepper. Toss the cauliflower with a fork to coat it with the oil and seasonings. Transfer it to a baking dish and spread the cauliflower in a single layer. Bake, stirring once or twice, until the cauliflower is light golden brown, about 25 minutes.

Meanwhile, spray a large saucepan with olive oil and heat over medium heat.

Add the leek and cook, stirring, until softened and not at all brown, 4 to 5 minutes. Add the coarsely chopped cauliflower, the milk, stock, dry mustard, nutmeg, and 1/2 teaspoon salt and 1/8 teaspoon white pepper and stir to combine. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, until the cauliflower is tender when pierced with a fork, about 20 minutes.

Remove the saucepan from the heat and allow the mixture to cool slightly.

Transfer the mixture to a blender or food processor and blend until smooth and creamy, working in batches if necessary. Return the soup to a dean saucepan and reheat it over medium-low heat, stirring frequently, until it simmers lightly. Add the Gruyere and stir until it has melted. Remove the pan from the heat.

Ladle the soup into warm bowls. Top each with caramelized cauliflower and drizzle with a little parsley oil. Serve hot.

Mmmmmm! Enjoy!

Image Credit and Recipe Source:  GOLDEN DOOR COOKS AT HOME: Favorite Recipes from the Celebrated Spa by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00/ Hardcover)

Three Spinach Appetizers

Most of us probably ate some Popeye’s canned spinach as a kid. I was a big fan of Popeye the Sailor Man. He was smart as well as strong! Spinach is actually good for you. It’s a great source of iron.

I’ve included below three spinach appetizer recipes from Allens — the largest family owned and operated vegetable company in the US. The recipes are Popeye’s Spinach Triangles (or slices if you’d rather do that), Spinach-Stuffed Mushrooms and Hot Spinach Dip. Yum.

Plus, spinach being the festive green that it is, these appetizers would be great for holiday parties.

Popeye’s Spinach Triangles

Ingredients

• 1 can (14 oz.) Popeye Curly Leaf Spinach
• 1⁄4 to 1⁄2 lb. butter
• 6 green onions, minced
• 1 cup crumbled feta cheese
• 2 Tbsp. fresh bread crumbs
• 1 egg
• 1⁄4 cup minced parsley
• 1 Tbsp. chopped fresh dill weed
• Fresh ground pepper
• 8 or 12 phyllo pastry sheets*
• 1⁄2 cup fresh bread crumbs (for slices)

Directions

• Drain spinach well, pressing to remove as much moisture as possible.
• Melt butter; sauté onion in 1 Tbsp. butter.
• Combine onions, spinach, cheese, 2 Tbsp. bread crumbs, egg, parsley, dill, and pepper.

Triangles:

• Brush 1 sheet phyllo dough with melted butter.
• Cut into 2-inch wide strips.
• Cover remaining dough with wax paper and damp towel to prevent drying.
• With 2-inch edge toward you, place 1 level tsp. cheese mixture on left hand corner of strip.
• Fold corner with filling up and to the right, diagonally and straight until a triangle is formed.
• Place on a baking sheet; brush with melted butter. Repeat with remaining dough.
• Bake in a 375°F oven for 10 to 15 minutes until puffy and brown. Serve warm.

*Refrigerated, canned crescent rolls may be substituted for phyllo pastry sheets.

Slices:

• Place 1 phyllo sheet lengthwise in front of you on a sheet of waxed paper.
• Brush with butter and sprinkle with fresh bread crumbs.
• Repeat until 4 phyllo sheets are stacked.
• Spread 1/3 of spinach mixture over top phyllo sheet.
• Roll tightly as for a jelly roll, using waxed paper to lift and guide the roll.
• Transfer to baking sheet. Brush with melted butter.
• Repeat until 3 rolls are made, keeping the remaining phyllo dough covered with waxed paper and a damp towel as you work to prevent drying.
• Bake in a 375°F oven for 30 to 35 minutes.
• Cut into 1-inch slices using a serrated or electric knife.

Makes 40 to 50 appetizers.

Spinach-Stuffed Mushrooms

Ingredients

• 3 dozen large fresh mushrooms (about 11⁄2 lb.)
• 1⁄4 cup butter or margarine
• 1 small onion, finely chopped
• 1 can (14 oz.) Popeye or Sunshine Chopped Spinach, drained
• 1⁄2 cup dry bread crumbs
• 1 clove garlic, minced
• 1⁄2 tsp. nutmeg
• 1⁄4 tsp. pepper
• 1/8 tsp. dry mustard
• 1⁄2 cup dairy sour cream
• Grated Parmesan cheese

Directions

• Preheat oven to 350°F.
• Wipe mushrooms.
• Remove and chop stems.
• Set caps on baking sheet. Set aside.
• Melt butter in medium skillet over medium-high heat.
• Add onion and mushroom stems, and sauté 5 minutes until tender.
• Squeeze spinach dry. Add spinach,bread crumbs, garlic, nutmeg, pepper, and mustard to onion mixture. Mix well.
• Stir sour cream into spinach mixture.
• Fill mushroom caps with spinach mixture. Sprinkle cheese over mushrooms.
• Bake 15 minutes. Serve warm.

Microwave Directions:
Prepare mushrooms following method given above. Arrange 12 mushrooms in a circle around edge of 10-inch microwave-safe plate. Cover lightly with waxed paper. Cook on high (100% power) 4 to 5 minutes until steamed. Repeat with remaining mushrooms.

Yield: 36 appetizers.

Hot Spinach Dip

Ingredients

• 1/4 cup butter or margarine, melted
• 2 Tablespoons chopped onion
• 3 Tablespoons all-purpose flour
• 2 cans (13.5 oz. each) Popeye Spinach, drain well, reserving 1/2 cup liquid
• 1/2 cup evaporated milk
• 1 roll (6 oz.) jalapeno cheese, softened
• 1/2 teaspoon pepper
• 3/4 teaspoon celery salt
• 3/4 teaspoon garlic salt
• 1 Tablespoon Worcestershire sauce
• Dash of red pepper

Directions

• Combine butter, onion, and flour. Stir well and cook about 1 minute.
• Gradually add reserved spinach liquid and evaporated milk; cook until slightly thickened, stirring constantly.
• Add cheese and seasonings to sauce, stirring until cheese is melted.
• Add spinach, mixing well.
• Serve hot with party crackers or fresh vegetables. May add fresh or canned chopped mushrooms.

(Recipes via Allens; Image via stock.xchng)

Chicken Tagine

A tagine is a spicy Moroccan stew typically made with meat or poultry; it is also the name of the cone-shaped vessel traditionally used to cook the dish. This delicious recipe for Chicken Tagine is courtesy of The Food Channel.

Why try? The exotic aromas and comforting flavors of this delicious tagine will transport you to North Africa’s Mediterranean shores with every bite.

Though the number of ingredients in this recipe may appear daunting, the dish can be assembled quickly. Only the onion, preserved lemons, cilantro and parsley require knife work; the rest of the work is just measuring. All the ingredients should be available at your local supermarket with the exception of the preserved lemons, which may be purchased at specialty stores or can be easily prepared at home (though they can take weeks to become fully preserved). Click here for The Food Channel Preserved Lemons recipe.

This is a great dish to serve company. The combination of spices is a bit off the beaten path, so it will please the foodies on your guest list. However, all the flavors are familiar, so it won’t scare off any guests with conservative palates.

Foodie Byte: To reduce the spicy-heat of this dish, cut back on the cayenne pepper. Though the tagine is a one-pot meal, it is even more delicious served over basmati rice or couscous.

Prep Time: 3 1/2 hours
Cook Time: 1 hour
Serves: 4

Ingredients

• 8 small chicken thighs, bone in, skin on (approx. 3 pounds total)
• 2 tablespoons kosher salt
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 1½ tablespoons ground black pepper
• 2 teaspoons turmeric
• 1 teaspoon garlic powder
• 5 tablespoons + 2 tablespoons extra-virgin olive oil
• 1 large yellow onion sliced 1/8 inch thin
• ½ cup flat leaf parsley, chopped
• ½ cup + 2 tablespoons cilantro, chopped
• 2 tablespoons fresh lemon juice
• 1 can (14 oz) chick peas, drained
• 1 can (14 oz) diced tomatoes, drained
• 1½ preserved lemons, rinsed, pulp removed, cut into strips 1/8th inch wide
• 1 cup kalamata olives

Preparation

1. Rinse chicken, pat dry and set aside.
2. Mix together salt, coriander, cinnamon, cumin, cayenne pepper, black pepper, turmeric and garlic powder. Stir in 5 tablespoons olive oil. Coat chicken with spice/oil mixture, place on a plate, cover with plastic wrap and refrigerate 3 hours.
3. Remove chicken from marinade, reserving any marinade left on the plate.
4. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown chicken on both sides, in batches if necessary, approximately 5 minutes per side. Transfer to a clean plate.
5. Add onions to the Dutch oven and cook, stirring occasionally, until translucent. Add reserved marinade, parsley, ½ cup of cilantro, lemon juice, chick peas, tomatoes, preserved lemons, olives and reserved chicken. Reduce heat to medium-low and cover.
6. Cook until chicken is falling off the bone, approximately 60 minutes. Adjust seasonings to taste and sprinkle with remaining cilantro. Serve 2 thighs and a few large spoonfuls of the chunky sauce per person. Serve over basmati rice or couscous if desired.

This recipe is part of The Food Channel’s Holiday Gifts for Food Lovers series.

A Dairy Free Thanksgiving: Pumpkin Bisque

Thanksgiving and the holidays are very exciting times but they also can be very stressful as you plan your menu. It can also be a daunting task if you or other family members/guests have dietary restraints. Have no fear because now there is a really great cookbook series that focuses on specific dietary needs. Today I’m focusing on the Complete Idiots Guide to Dairy-Free Eating.

We all know someone (or are someone) who cannot eat dairy whether it’s because of health reasons, weight reasons, or because they are Vegan or Vegetarian. There are plenty of options so don’t fret!

My favorite recipe from this cookbook is the Pumpkin-Butternut Bisque. I was interested because bisque’s generally have cream in them.

This bisque is described as:

“Slightly sweet, silky smooth, and fragrant with the fall spices of ginger, cinnamon, and nutmeg, this soup will hit the spot any time of year.”

Ingredients:

-1TB. Dairy free margarine

-1 medium leek, white part only, sliced

-Salt and pepper

-1 medium butternut squash, peeled, seeds removed, and diced

-1 (15-oz.) can unsweetened pumpkin purée

-4 cups low-sodium chicken or vegetable broth

-1TB. Light brown sugar, firmly packed

-½ tsp. ground ginger

-½ tsp. ground cinnamon

-Dash ground nutmeg

-1 cup almond milk

-Sliced almonds

Directions:

1. In a large soup pot over medium heat, melt margarine. Add leek, season with salt and pepper, and cook, stirring often, for about 4 minutes or until leek is soft but not browned.
2. Add butternut squash, and stir to coat.
3. Add pumpkin purée, chicken broth, brown sugar, ginger, cinnamon, and nutmeg, and stir well to combine. Bring to a boil, reduce heat to low, and simmer for 12 to 15 minutes or until squash is fork-tender.
4. Stir in almond milk, and cook 1 more minute.
5. Remove from heat, and begin ladling into a blender up to about 2/3 full. Working in batches, carefully blend holding a towel firmly over the top until smooth and transfer to a clean saucepan.
6. Taste for seasoning, and serve hot topped with sliced almonds.

Cover Image and Recipe Courtesy of: The Complete Idiot’s Guide to Dairy-Free Eating

Pumpkin Dog Treats

Though you have to be careful what holiday treats you let your dogs have, here’s a fun one that includes pumpkin for a yummy seasonal flavor (well, to us anyway — I don’t think the dogs care what season it is!).

Make sure you plan ahead though, as the treats need to sit in the oven overnight to completely dry out. You can also make them a little bigger or a little smaller, depending on your dog’s size.

Pumpkin Dog Treats
from best dog treat recipes

1 1/2 cups whole wheat flour
2 tablespoons dry milk
1 cup white flour
1/3 cup corn meal
1/2 cup oats
1 teaspoon baking powder
2 teaspoons cinnamon
3 tablespoons vegetable oil
1/2 cup canned pumpkin
1/2 cup water + 1 tablespoon water

~ Mix everything in a mixer. Dough will be thick like cookie dough, so make sure that you use the appropriate beater.

~ When the dough is mixed thoroughly, roll it into rectangular sheets that are 1/4″ thick.

~ Using a pizza cutter, cut the dough into 1/2” squares.

~ Transfer the pumpkin biscuits to a lightly greased baking sheet.

~ Bake the biscuits at 250 degrees F for about an hour. Since the biscuits are fairly small, they can brown fairly quickly. Check them occasionally toward the end of the baking time, to make sure that they are not getting too dark.

~ Turn off the oven, and let the dog biscuits continue to dry overnight in the oven.

~ When the dog treats are completely done, they will be hard, dry and crisp.

~ You can store these pumpkin dog treats for a month or so at room temperature.

[image: flickr]

Corn & Potato Pancakes

When I think of potato pancakes I actually visualize shredded potatoes held together to form a flat round shape. Until I saw these Corn Potato Pancakes from Idaho potato.

Ingredients:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes), or, used leftover mashed potatoes.
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

Read more

Crafting Around the Web

Because there’s always room for one more project, one more inspiring article or one more new piece of fiber artwork…

• Are you unsure about a particular sewing or quilting term?  Quilting Arts Magazine has put together a great glossary of terms for crafters and fiber artists.
• This technique isn’t for fabric, but it’s so cool that I couldn’t help posting it!  Matsutake has come up with a way of transferring ink jet images onto wood – using only Mod Podge and white glue.

• If you want to get a head start on your Christmas crafting, check out this gorgeous strip-pieced stocking from the Purl Bee.  They’ve got a great how-to that takes the stress out of hand-quilting.
• Check out the amazing embroidery on metal from Mr X Stitch.  The blog focuses on the cutting edge of contemporary embroidery – very cool.
• And last, but not least – I’m giving away a funky brass necklace on my accessories blog

Happy Crafting!

image: C Findlay-Harder

Creamed Spinach

Creamed Spinach can either be used a dip for chips or as a side dish for meal entrée. Whichever way you serve it as, it’s certainly easy to make. You don’t even need that much ingredients which is always a good thing.

INGREDIENTS:
2 boxes of frozen spinah
3/4 cup cream
3 tbsp butter
3 tbsp flour
salt and pepper
a dash of nutmeg

In a pot, melt butter. Add the flour and whisk until blended together. Slowly add the heavy cream while stirring at the same time. Cook until the whole thing thickens. Add the spinach. Season with salt and pepper and the dash of nutmeg. Stir and cover.

Let everything cook for about 12-15 minutes, stirring occasionally.

Add shredded cheddar cheese on top if you want before transferring onto a serving plate. This would be a great spinach dip for chips if you add the cheese.

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