food recipes

Tuesday, January 23, 2018

Pink Power Smoothies

January 23, 2018
Pink Power Smoothies

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Mocha-Almond Smoothies

January 23, 2018
Mocha-Almond Smoothies


3/4cup 1-inch pieces peeled rutabaga or parsnip

3/4cup 1-inch pieces peeled eggplant

2teaspoons instant espresso coffee powder

1/2cup boiling water

1/4cup packed brown sugar

2bananas, cut up

1cup vanilla-flavor or original almond milk, chilled

1/2cup Greek yogurt

3tablespoons almond butter or peanut butter

2tablespoons unsweetened cocoa powder

2tablespoons honey


  1. In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.
  3. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*
  4. Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
  5. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately.

From the Test Kitchen

If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)
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Classic Roast Chicken

January 23, 2018
Classic Roast Chicken


3 1/2 pound whole broiler chicken*
Salt and ground black pepper
cups assorted vegetables such as carrots, celery, onions, parsnips, beets, or other root vegetables
tablespoons softened butter
cups chicken broth

Rinse the chicken; thoroughly pat it dry, inside and out with paper towels. Chill, uncovered, overnight in refrigerator.
Place rack in bottom third of oven. Preheat oven to 475 degrees F. Gently run your fingers between the skin and breast meat. Sprinkle salt and pepper over top of skin.
Tuck wings under breast. Loop a long piece of kitchen string around drumsticks in a figure-eight patter; pull tight. Pull string up around thighs and breast; tie at neck. Place chicken, breast side up, on a rack in a shallow roasting pan. Toss vegetables with butter. Place in pan around chicken.
Roast chicken for 15 minutes; reduce heat to 375 degrees F. Roast for 40 to 60 minutes or until drumsticks move easily in sockets, chicken is no longer pink inside, and a thermometer inserted into center of an inside thigh muscle registers 175 degrees F. Remove chicken from oven. Cover; let stand at least 5 minutes. Transfer chicken and vegetables to serving platter.
For pan sauce, place roasting pan over burner on stovetop; stir in chicken broth, scraping up any browned bits in pan. Bring to boiling; boil gently until reduced by about half. Serve pan sauce with chicken.

From the Test Kitchen
Start with a quality chicken, such as an organic, free-range bird from D'Artagnan. A chicken that is raised well will reward you with great flavor, firm, tender meat and the confidence that your body is ingesting nothing but wholesome nutrients.

Stuff chicken cavity with 2 to 3 lemon wedges, 1/3 to 1/2 cup snipped fresh herbs (rosemary, sage, thyme, oregano and/or parsley) and 2 halved garlic cloves. Finish pan sauce with 1/2 teaspoon herbs de Provence.


Place 1/4 cup (1/4 ounce) dried porcini mushrooms in a blender or spice grinder; cover and blend until a powder forms. In a small bowl combine 1 Tbsp. porcini powder and 1 Tbsp. chili powder. Before trussing, rub 2 Tbsp. of the mixture all over chicken skin and sprinkle in chicken cavity. Finish pan juices with 1 tsp. spice mixture and store remaining spice mixture.

Nutrition analysis per serving: 239 calories, 33 g protein, 8 g carbohydrate, 92 mg cholesterol, 8 g total fat (2 g sat. fat), 2 g fiber, 3 g total sugar, 212% Vitamin A, 6% Vitamin C, 356 mg sodium, 4% calcium, 10% iron


Cut off top half of garlic bulb, leaving bulb whole; remove any loose outer layers. Place in a custard cup; drizzle with 1 Tbsp. olive oil. Wrap with foil. Roast in a 400 degrees F oven 25 minutes or until soft. Cool. Squeeze out garlic cloves; mash into 1/4 cup softened butter. Before trussing, gently rub 2 Tbsp. under chicken skin. Chill remaining butter.

Nutrition analysis per serving; 268 calories, 33 g protein, 7 g carbohydrate, 12 g total fat (5 g sat. fat), 102 mg cholesterol, 2 g fiber, 3 g total sugar, 207% Vitamin A, 6% Vitamin C, 334 mg sodium, 3% calcium, 8% iron
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Plaza-Style Chicken

January 23, 2018
Plaza-Style Chicken


  • 4chicken hindquarters
  • 1large onion, sliced 1/2-inch thick
  • 3cloves garlic, peeled
  • 1/2teaspoon thyme leaves
  • 1teaspoon Mexican oregano
  • 214 ounce can chopped fire-roasted tomatoes
  • 1/2teaspoon salt
  • 4medium potatoes, cooked and cubed
  • 4large carrots, peeled cooked and sliced
  • 8corn tortillas
  • 18 ounce jar prepared enchilada sauce
  • 1cup queso cotija
  • 2cups shredded romaine
  • Directions

    1. In a large pot, combine chicken, one half of the onion, garlic, thyme, and oregano. Add cold water to cover; bring to boiling over high heat. Reduce heat; let chicken simmer for 30 minutes or until a thermometer inserted into the thigh reads 160 degrees F. Using tongs, transfer chicken pieces to a plate. Cover and keep warm. Remove 1 cup of the chicken cooking water; discard remainder.
    2. In a food processor or blender, combine remaining half of onion,tomatoes, salt and the reserved chicken cooking water. Blend quickly, just enough to form a chunky sauce. Transfer mixture to a medium saucepan; bring to simmering and let cook for about 15 minutes or until sauce thickens.
    3. Pull skin from chicken pieces and discard skin. In a large skillet, pour vegetable oil until about 1/4-inch deep. Heat oil until shimmery; add chicken pieces and cook, turning once, until chicken is browned. Remove chicken and keep warm. Add potatoes and carrots; cook and stir for about a minute or until warmed through. Remove from skillet and keep warm. Add enchilada sauce to skillet; heat to simmering. Dip tortillas in enchilada sauce; remove from skillet and fold into quarters.
    4. On each of four serving plates, place one piece of chicken. Spoon generously with chunky sauce. On opposite sides of the plate, arrange cooked potatoes, cooked carrots and folded tortillas. Sprinkle tortillas with queso cotija; sprinkle chicken with shredded romaine. Serve immediately.

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Sunday, January 21, 2018

Oven-Fried Parmesan Chicken

January 21, 2018
Oven-Fried Parmesan Chicken


1/2cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten

1/4cup fat-free milk

3/4cup grated Parmesan cheese

3/4cup fine dry bread crumbs

2teaspoons dried oregano, crushed

1teaspoon paprika

1/4teaspoon ground black pepper

5pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)

1/4cup butter or margarine, melted

Snipped fresh oregano (optional)


Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces dont touch. Drizzle chicken pieces with melted butter.
Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.
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Wednesday, January 17, 2018

Marble Cake

January 17, 2018
 Marble Cake

Fudgy Frosting

Birthday parties are really something to celebrate with this moist and ten-
der cake! It has the texture of a typical marble cake—light and springy with 
delicious chocolate. It is best served the day it is baked. 
3 ounces casein-free bittersweet chocolate, chopped 
4 large eggs, separated, plus 1 egg white at room temperature 
3/4  cup plus  1/2  cup granulated sugar 
1/2  cup saffl ower oil 
2 teaspoons GF baking powder 
1 teaspoon xanthan gum 
1/2  teaspoon baking soda 
1/2  teaspoon fi ne salt 
1  1/2  cups white rice fl our 
3/4  cup tapioca fl our 
1 cup GF vanilla-fl avored rice milk 
3 ounces unsweetened chocolate, chopped 
1/2  cup nonhydrogenated all-vegetable shortening 
One 1-pound box confectioners’ sugar (4 cups) 
2 teaspoons GF vanilla fl avoring 
1/4  teaspoon fi ne salt 
1 to 2 tablespoons rice milk 

1. Make the cake: Arrange an oven rack in the lower third of the oven and 
preheat the oven to 350°F. Lightly oil a 13-  by 9-inch baking pan, line with 
parchment paper, and oil the paper. 

2. Place the bittersweet chocolate in a microwavable small bowl. Microwave 
at medium (50%) power for 1 1 ⁄ 2  minutes; stir and then repeat heating and 
stirring until smooth. Reserve while you prepare the batter. 

3. Combine the egg yolks and  3 ⁄ 4  cup of the sugar in a mixing bowl and beat 
with  an  electric  mixer  at  high  speed  until  fluffy  and  pale  in  color,  about 
3 minutes. Gradually drizzle in the oil, mixing at medium speed until incor-
porated. Add the baking powder, xanthan gum, baking soda, and salt and 
mix at low speed until blended. Add the rice flour, tapioca flour, and milk 
and mix at low speed until smooth. 

4. Place the egg whites in a clean, dry bowl and beat with clean beaters at 
high speed until soft peaks form when the beaters are lifted. Mixing at me-
dium speed, sprinkle in the remaining  1 ⁄ 2  cup sugar, 1 tablespoon at a time. 
Once all of the sugar has been added, mix at high speed until the mixture is 
thick and glossy. Fold one-third of the whites into the batter to lighten and 
then add the remaining whites, folding until no streaks of white remain. 

5.  Scrape  two-thirds  of  the  vanilla  batter  into  the  prepared  pan.  Add  the 
cooled  chocolate  to  the  remaining  batter  and  fold  just  until  incorporated. 
Spoon blobs of chocolate batter on top of the batter in the pan, spacing evenly 
around the pan, and then swirl the batters with the rubber spatula to make a 
marble pattern. (The batter will rise substantially.) 

6.  Bake  for  about  50  minutes,  until  a  cake  tester  inserted  into  the  center 
comes out clean. Let cool for 15 minutes. Cut around the sides of the cake with 
a small sharp knife, turn the cake out onto a rack, peel off the paper, and let 
cool completely. 

7. Prepare the frosting and ice the cake: Place the unsweetened chocolate in 
a small microwavable bowl. Microwave at medium (50%) power for 1 1 ⁄ 2  min-
utes; stir and then repeat heating and stirring just until smooth. 

8. Place the shortening in a mixing bowl and beat with an electric mixer at 
high speed until fluffy. Add the confectioners’ sugar a little at a time, mixing 
at low speed until incorporated. Gradually drizzle in the melted chocolate, 
add the vanilla and salt, and mix at medium speed until smooth. Add 1 to 
2  tablespoons  of  the  rice  milk  and  beat  until  the  desired  consistency  is 
reached. Invert the cake onto a serving platter and spread the frosting on the 
top and sides of the cake. 
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Flourless Chocolate Cake

January 17, 2018
Flourless Chocolate Cake

The pure chocolate of this shallow rich cake goes a long way. It will be pleas-
ing to anyone, and the cake is simple to mix and bake. Dress it up with a 
dusting of cocoa powder. In summer, you can decorate the platter, around 
the circumference of the cake, with black-eyed Susans. Tracey often makes 
this cake for her son’s birthday and serves coconut sorbet alongside. 
8 ounces  dairy-free bittersweet chocolate, preferably organic, fi nely 
1 cup ghee (clarifi ed butter), solid coconut oil, or vegetable shortening 
1  1/2  cups sugar 
6 large eggs 
1 cup unsweetened cocoa powder, preferably  Dutch- pro cess 
2 teaspoons GF vanilla fl avoring 
1. Place a rack in the lower third of the oven and preheat the oven to 350°F. 
Lightly oil a 9- by 2-inch springform pan, line with parchment paper, and oil 
the paper. 
2. Combine the chocolate and ghee in a  stainless-steel medium bowl and 
place on top of a saucepan with 1 inch of simmering water. Whisk occasion-
ally until melted and smooth, and then remove from the heat. Add the sugar 
and whisk until incorporated. Crack the eggs into a separate bowl and add to 
the chocolate mixture one at a time, quickly whisking after each addition. 
Add the cocoa and vanilla and stir with the whisk until smooth. 
3. Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 
60 minutes, until the top has a thin crust and moist crumbs appear when a 
cake tester is inserted into the center of the cake. Let cool completely in the 
pan on a rack and then remove the side of the pan, invert the cake onto a plat-
ter, and peel off the paper. Garnish as desired. 

Cooks’ Notes 

✤   Ghee is butter that has been clarified, thus all of the milk solids have been 
removed. Look for jars marked casein-free in the ethnic section of the 
supermarket, at Indian markets, and health food stores. Refrigerate any 
leftover opened ghee. 
✤   Adding the eggs quickly helps cool the chocolate mixture. However, it is 
preferable to add them one at a time for easier blending. 
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