Baked Brunch Apples

Sarah’s Notes: We do not use the dried cranberries; we find it makes this too sweet. We just use fresh or frozen cranberries in the same amount. We also tend to cut down the brown sugar by a third or so. Extra cinnamon – even up to an additional teaspoon – also works. I usually like to do the whole thing the night before, including the nuts and cook it with a cover so as not to lose the water to steam, since the saucy part is especially good on yogurt or oatmeal.

From Cooking Light

Chop the nuts and apples the night before, and combine with the rest of the ingredients in the morning. Serve these juicy baked apples over slices of Spiced Pumpkin Bread, warm bowls of oatmeal, or pancakes. Ida Red and McIntosh apples also work well.

2 cups dried cranberries Baked brunch apples
1 1/4 cups coarsely chopped walnuts
1 cup packed brown sugar
1 cup water
2 teaspoons ground cinnamon
6 Gala Apples, cored and chopped (about 3 pounds)

Combine all ingredients in a large microwave-safe dish. Microwave at high 20 minutes or until apples are soft, stirring occasionally.

Yield: 6 cups (serving size: 1/4 cup)

CALORIES 126(29% from fat); FAT 4.1g (sat 0.4g,mono 0.6g,poly 3g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 16mg; SODIUM 4mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 23.7g

Rita LaReau

Lisa Lau’s Brownies with a Kick

Prep time: 20 minutes plus waiting | cooking time: 35-40 minutes | makes 12

These are incredibly rich, somewhere between fudgy and cake-y brownies. They are always a hit with vegans-and non-vegans alike. They take a little work, but no one said the perfect vegan brownie would be easy.

Sarah’s Notes: Surprise! They’re vegan. And awesome.

9×13 pan

1/3 cup flour
2/3 cup cold water
12 oz. extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocolate chips (I use double chocolate Ghirardelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla

3/4 cup good quality unsweetened cocoa powder (Droste or Ghirardelli)
1 1/2 cups flour
3/4 tsp. baking powder
1 tsp. ground cayenne pepper or to taste

1/2 cup oil

In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.  (It can take about 20-30 minutes to cool, give it a stir once in a while and stick it in the fridge to make it cool faster)

Preheat your oven to 350.

Sift the 1 1/2 cups of flour, cocoa, baking powder and pepper together.

When mixture is cool enough, mix in the oil.

Fold the tofu mixture into the flour mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

Dad’s Favorite White Chili

Sarah’s Notes: I’m not a huge chili fan, but the cumin and, surprise!, cinnamon, make this a flavorful variation on your typical chili.

Serves 7-8

1 large jar of Randall’s White beans or 1lb. of dry white beans soaked overnight
3 T olive oil
1 large diced onion
3 cloves garlic minced
2 4oz cans of chopped green chilies
1 T ground cumin
1 T dried oregano
1-2 tsp cinnamon
cayenne pepper to taste
8-10 cups chicken broth
4 cups cooked chicken chopped

Salt and pepper to taste

shredded Monterey jack cheese
sour cream
minced fresh cilantro

Heat oil in large pot, sauté the onion about 10 min.  stir in garlic, cumin, chilies, oregano, cinnamon and cayenne.  Sauté for 3 min

Add beans and broth.  Simmer 2-3 hours.  If mixture is too thick, add more broth.

Stir in chicken and heat

Serve with garnishes: cheese, salsa, sour cream, cilantro


Walnut-Crusted Fish

Fish Ingredients

1/4 cup chopped walnuts
2 teaspoons chopped fresh thyme leaves
1 teaspoon grated lemon peel
2 eggs
4 mild fish or tilapia fillets (about 6 ounces each; 1/2 inch thick)
Salt and black pepper
1 tablespoon extra-virgin olive oil

Dill-Tartar Sauce Ingredients

1/3 cup reduced-fat mayonnaise
2 tablespoons chopped dill pickle
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
Salt and black pepper

1. In a small bowl, combine walnuts, thyme, and lemon peel. In a shallow bowl, lightly beat eggs. Sprinkle fish with salt and pepper. Dip fish in egg, then in walnut mixture, coating completely; place fillets on a wire rack to dry slightly.

2. Warm a large heavy skillet over medium heat for 3 minutes. Increase heat to medium-high and add oil. When oil starts to sizzle, add fish, skin side up. Cook 3 minutes, shaking pan occasionally to keep fillets from sticking. Turn fish; cook 3 minutes. Turn off heat, but leave fish in skillet to finish cooking.

3. Meanwhile, in a small bowl, combine mayonnaise, pickle, lemon juice, and dill. Season with salt and pepper to taste. Serve with warm fish.

Nutritional Information:
383 calories
26 g total fat (5 g sat)
186 mg cholesterol
5 g carbohydrate
31 g protein
1 g fiber
340 mg sodium