Fall 2012 issue, 29 g carbs/serving * We do not recommend using a sugar substitute. Exchanges: 1 starch, 1 carb, 1 fat

Source: Diabetic Living magazine

Ingredients:

• 1 cup all-purpose
• 1 cup white whole wheat flour
• 2 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1 tsp finely shredded orange peel
• 1 tsp water
• 3/4 cup canned pumpkin
• 1 cup sugar*
• 1/4 tsp canola oil
• 1 tsp vanilla-butter-nut flavoring or 2 tsp vanilla
• 4 egg whites or 1/2 cup refrigerated or frozen egg product, thawed
• 3/4 cup chopped pecans, toasted
• 1/2 cup orange juice
• 2 Tbs sugar*
• 1 1/2 tsp cornstarch
• 1/4 tsp vanilla-butter-nut flavoring or 2 tsp vanilla
• Orange slices (optional)

Directions:

1. For cake, preheat oven to 325°F. Generously coat a 10-inch non-stick fluted tube pan with non-stick cooking spray; set aside. In a medium bowl combine flours, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp salt; set aside. In a small bowl combine the water and pumpkin.

2. In a large bowl,combine the 1 cup sugar, the oil, and the 1 tsp flavoring. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake 45-50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes, Invert cake and pan together. Remove pan. Cool cake on wire rack at least 2 hours.

4. Meanwhile for glaze, in a small saucepan combine orange juice, the 2 Tbs sugar*, and the cornstarch, stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir for 1 minute more. Remove from heat. Stir in the 1/4 tsp flavoring. Cool completely.

5. Just before serving drizzle cooled glaze over the cooled cake. If desired, garnish with orange slices.

Winter 2012 issue 35 gr CARB 1 chicken breast half and 1 cup rice mixture/serving 344 calories/serving Exchanges: 1 vegetable 2 starch 3.5 lean meat

Source: Diabetic Living magazine

Ingredients:

• 1 Tbs butter
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely shredded carrot
• 1/2 cup chopped sweet red pepper
• 1/2 of a fresh Anaheim chile pepper, seeded and chopped
• 1 small zucchini, halved lengthwise and cut in 1/4-inch-thick slices
• 2 cloves of garlic, thinly sliced
• 1 14.5-ounce can reduced-sodium chicken broth
• 2/3 cup uncooked long grain brown rice
• 1/2 cup water
• 1/4 cup no-salt-added tomato paste
• 1 recipe Tandoori Spice Mixture
• 1 1/2 tsp butter
• 4 4-5 ounce skinless, boneless chicken breast halves
• Snipped fresh cilantro
• Tandoori Spice Mixture::
• 1 tsp yellow curry powder
• 1 tsp garam masala
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp coriander
• 1/2 tsp cardamon
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray.

2. In a large skillet melt the 1 Tbs butter over medium heat. Add onion, carrot, sweet pepper and chile pepper; cook and stir 6 minutes. Stir in zucchini and garlic. Cook and stir 3 minutes more.

3. Stir in broth, rice, the water, tomato paste, and 1 Tbs of the Tandoori Spice mixture. Bring to boiling; boil 1 minute. Pour rice mixture into prepared dish. Cover tightly with foil. Bake 45 minutes.

4. Meanwhile, sprinkle remaining Tandoori spice mixture evenly over all sides of chicken. Using your fingers, rub spices into the meat. In a large skillet melt the 1 1/2 tsp butter over medium-high heat. Cook chicken in hot butter about 4 minutes or just until browned, turning once halfway through cooking. Transfer chicken to a plate; chill in refrigerator until needed.

5. Remove rice mixture from oven and uncover it. Arrange chicken pieces on rice mixture. Replace foil. Bake 20-25 minutes more or until the chicken is done (165°) and rice is tender. To serve sprinkle with cilantro.

Winter 2012 38 gr Serving size 1 cup 323 cal Exchanges: 1 vegetable 2 starch 2 lean meat 1 fat

Source: Diabetic Living magazine

Ingredients:

• 1 Tbs butter
• 1 Tbs all-purpose flour
• 1 8-ounce can no-salt added tomato sauce
• 3/4 cup reduced-sodium chicken broth
• 1 Tbs chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano, dried
• 1/8 tsp ground cinnamon
• 1 15-ounce can no-salt-added black beans, rinsed and drained
• 1 15-ounce can no-salt-added pinto beans, rinsed and drained
• 3/4 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1 4-ounce can diced green chile peppers, undrained
• 9 6-inch corn tortillas, cut into wedges
• 2 cups shredded reduced-fat cheddar cheese (8 ounces)
• Chopped fresh tomato (optional)

Directions:

1. Preheat oven to 350°F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; set aside.

2. In a medium bowl, combine black beans, pinto beans, green pepper, onions, and chile peppers; set aside.

3. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer 1/3 of the tortillas on top of the sauce. Top with 1/3 of the bean mixture. Spread 1/3 of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.

4. Cover with foil. Bake 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, 10 minutes more or until the cheese melts. If desired, top with chopped tomato.

Winter 2012 issue - Serving size 1 1/3 cup, 40 gr Carb - 240 calories EXCHANGES: 2 vegetable 2 starch 2 lean meat

Source: Diabetic Living magazine

Ingredients:

• 1 cup reduced-sodium chicken broth
• 1/4 cup hoisin sauce
• 2 Tbs grated fresh ginger
• 4 tsp cornstarch
• 1/2 tsp crushed red pepper
• 1 lb skinless, boneless chicken breast halves, cut into 1-inch strips
• 2 medium onions, cut into thin wedges
• 2 cups sliced bok choy
• 1 cup celery
• 1 cup sliced carrots
• 3/4 cup chopped green sweet pepper
• 6 cloves of garlic, minced
• 2 cups cooked brown rice
• 1 cup chow mein noodles, coarsely broken
• 1/2 cup cashews
• 1/4 cup sliced green onions

Directions:

1. Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray.

2. For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and 1/8 tsp black pepper; set aside.

3. Lightly coat an extra-large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook 3-4 minutes or until vegetables start to soften. Add garlic; cook 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.

4. Spoon chicken mixture into the prepared baking dish. Cover and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165°F). Sprinkle chow mein noodles and cashews over top. Bake uncovered 4-5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

“Pureeing quinoa with a mushroom stock or broth not only thickens this soup but also imparts a creamy texture and taste, eliminating the need to add cream. Quickly slice the cremini mushrooms by using an egg slicer.

Source: Quinoa Cuisine

Ingredients:

• 1 head of garlic
• 4 Tbs EVOO, divided
• 1/3 cup white quinoa, rinsed
• 2/3 cup water
• 1 medium yellow onion, chopped
• 2 lbs sliced cremini mushrooms, divided (about 6 cups)
• 1 Tbs Marsala wine
• 4 cups mushroom stock or broth
• 3 Tbs unsalted butter
• 1/2 tsp dry mustard
• 1 1/2 tsp dried dill
• 1 tsp fresh thyme leaves
• 1 Tbs Worcestershire sauce
• kosher salt and black pepper

Directions:

1. 1 — Preheat the oven to 400 degrees F. Cut the top off the head of garlic to expose the cloves. Place the garlic on a piece of aluminum foil and fold the sides of the foil partway up and around the garlic. Pour 2 Tbs of the olive oil over the garlic and close the top of the foil. Place the packet on a baking sheet and bake for 1 hour. Remove from the oven and let cool. Squeeze out the roasted garlic cloves into a small bowl and smash with the back of a spoon to create a paste.

2. In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. /Turn off the heat and let the quninoa sit for 5 minutes. Fluff with a fork, cover again, and leave on the burner to keep warm.

3. In a large heavy pot, such as a Dutch oven, heat the remaining 2 Tbs olive oil over medium-high heat. Add the onion and saute, stirring occasionally, until translucent, 5-7 minutes. Add 3 cups of the sliced mushrooms and saute until browned, 6-8 minutes. Stir in the roasted garlic paste and the Marsala. Add the mushroom stock or broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Turn off the heat.

4. Place half of the cook quinoa and 1 cup of stock or broth mixture in the jar of a blender. Cover the top of the blender with a clean towel and hold down as you turn on the blender, beginning on the lowest setting. Remove the towel and plug in the blender lid, allowing air to excape. Increase the speed to a puree and blend until smooth, 2-3 minutes, adding more of the stock or broth mixture as needed. Repeat this process with the remaining quinoa and stock or broth mixture, then return to the pot. Reserve, cover, and leave on the warm burner.

5. In another large heavy pot, melt the butter over medium heat. Add the remaining 3 cups of sliced mushrooms and the dry mustard, dried dill, and fresh thyme; stir to combine. Saute the mushrooms, stirring occasionally until golden brown, 4-5 minutes. Stir in the Worcestershire sauce and the quinoa and stock or broth mixture. Season to taste with salt and pepper. Adjusting the heat as needed to keep the soup just under the simmering point, cook uncovered, stirring occasionally, for 10-15 minutes. Serve hot.

PermaLink at: http://thefamilydinnerbook.com/in-the-kitchen/2013/04/22/spaghetti-and-turkey-meatballs/

Source: The Family Dinner

Ingredients:

• 2 pounds ground organic turkey (or chicken)
• 3 eggs
• 1/2 cup milk
• 1 tablespoon red wine vinegar
• 1/2 cup grated Parmesan cheese
• 3 slices whole wheat bread, crumbled
• 3 garlic cloves minced
• 1/2 cup minced onion
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 2-3 tablespoons olive oil to oil pan, hands and noodles
• (If you happen to have paprika and crushed fennel, a teaspoon of each are optional, but tasty)
• Garnishes:
• A dash Parmesan cheese
• A flurry of red pepper flakes
• A sprinkle of parsley

Directions:

1. This is to make 28 medium sized meatballs, 1/2 for dinner today and ½ for tomorrow (yay).

2. In a large bowl lightly beat the eggs with milk, vinegar and crumbled bread until it is all a smooth mush. Add the remaining ingredients and mix well. Let the mixture chill in the fridge for 10 minutes so it can firm up a bit.

3. Meanwhile pour your tomato sauce into a large pot and start it simmering over medium heat. Oil a large baking sheet with a tablespoon of oil.

4. Take out the meatball mixture. Rub a little olive oil onto your hands, grab walnut sized handfuls of the mixture and roll them carefully into neat balls, then place them on the baking sheet about an inch apart.

5. Turn on your broiler and slide the meatballs onto the top rack. Broil each side until golden brown (this will take about about 5 minutes a side), flipping them half way through with tongs.

6. Take the meatballs out (they will probably still be raw in the centers, this is O.K.) Carefully slide the meatballs and their pan juices into the pot of tomato sauce.

7. Let the meatballs simmer in the sauce for ½ an hour, gently stirring once or twice.

PermaLink at: http://www.alexandracooks.com/2013/04/18/soba-noodles-with-peanut-dressing/
Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.

Source: Alexandra’s Kitchen

Ingredients:

• soba noodles, dried or fresh
• cucumbers
• scallions
• peanuts, roasted and unsalted
• Peanut Dressing::
• 6 tablespoons good (or not) peanut butter
• 1 cup boiling water
• 4 tablespoons cider vinegar
• 1 tablespoon sugar or honey (I use sugar)
• 1 to 1 1/2 teaspoons kosher salt (I use 1 1/2)
• 3 to 4 cloves garlic, minced
• crushed red pepper flakes or cayenne, to taste
• 2 teaspoons lemon or lime (or more)
• 1 tablespoon sesame oil (optional)
• Sriracha to taste

Directions:

1. Bring a pot of water to a boil. Add soba to water and turn heat down so that the water is gently simmering — soba is a little more delicate than pasta and you don’t want the water rapidly boiling if you can help it. Boil 4 minutes (for dried) and about a minute (for fresh), drain and rinse under cold water using your hand to disperse the water evenly over the noodles — again, the noodles are delicate.

2. Let the noodles dry in a colander, and if need be, gently pat them dry with some paper towels. Meanwhile, julienne the cucumbers on a mandoline or slice them into slivers with a knife. Chop scallions thinly on the bias (if you wish). Coarsely chop the peanuts. Place noodles, cucumbers, scallions and peanuts in large bowl. Pour dressing over top. Don’t be afraid to pour it on — it’s light light! (as my grandmother would say). Serve with more Sriracha or Sambal on the side.

3. Dressing:

4. Place the peanut butter in a bowl and whisk in the hot water until blended. Stir in the remaining ingredients. Adjust seasoning as necessary with more lime juice, salt, Sriracha, sesame oil, etc. As noted above, sometimes it’s easier to make adjustments after the dressing has cooled down.

Source: Wholeliving

Ingredients:

• Fine-grained sea salt
• 1 1/2 cups whole-wheat orzo
• 5 cups broccoli florets and thinly sliced stems
• 2 cloves garlic, peeled
• 2/3 cup pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• Grated zest and juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/4 cup creme fraiche
• 1 ripe avocado, peeled, pitted, and sliced

Directions:

1. Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.

2. Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.

3. Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.

4. Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.

PermaLink at: http://eatathomecooks.com/2012/02/slow-cooked-peaches-and-cream-oatmeal.html

Source: Eat at Home

Ingredients:

• 1 cup steel cut oats
• 1 can (15 oz) sliced peaches in light syrup
• enough milk to bring liquid to 4 cups
• dash salt

Directions:

1. INSTRUCTIONS

2. Spray inside of crock with nonstick cooking spray.

3. Put steel cut oats in crock.

4. Drain can of peaches, reserving juice.

5. Slice peaches in bite size pieces. Add to crock.

6. Add milk to peach juice to make 4 cups. Pour into crock.

7. Add dash of salt and stir to combine.

8. Cook 3-4 hours on low. You can cook up to 7-8 hours, if needed.

9. Serve with extra milk, if desired.

PermaLink at: http://www.thekitchn.com/recipe-mid-wint-163084

Source: Slow Cooker from Scratch

Ingredients:

• 2 cups steel-cut oats
• 8 cups water
• 1/2 cup dried cranberries
• 1/2 cup chopped apricots
• 1/2 cup chopped dates
• 1/2 cup chopped figs or raisins
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup brown sugar
• 1/2 vanilla bean, split, or 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• zest of 1 orange
• Toppings: chopped roasted nuts, jam, fresh fruit, more dried fruit, milk, yogurt, leftover eggnog

Directions:

1. Combine everything except the orange zest and toppings in the bowl of a 3-quart or larger slow-cooker. Set the cooker on its lowest cook setting (“LOW” or 8-10 hours), and leave overnight.

2. If you happen to get up in the night, give the porridge a stir as you pass by. If not, no worries.

3. In the morning, break up the thin film that forms over the top of the porridge and stir it in. Scrape the sides and bottom. Stir in the orange zest.

4. Serve with toppings. Leftover porridge will keep refrigerated for at least a week. Reheat with a little milk or water to make creamy again.

Source: Honest Fare

Ingredients:

• 1/4 cup blue cheese finely chopped or in crumbles
• 1/2 cup non-fat Greek yogurt
• Juice of 1/2 a lemon
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• Cracked black pepper to taste
• Sprinkle garlic powder
• Sprinkle onion powder
• Drizzle of honey or agave

Directions:

1. Finely chop and then break apart blue cheese into small crumbles. Combine blue cheese, Greek yogurt, lemon juice and vinegar in a bowl or jar and mix well. Add all seasonings and a drizzle of agave or honey and stir well with fork until cheese is no longer clumping up.

2. If the cheese keeps getting stuck and/or clumping to the fork during stirring, just remove it and break it up and continue stirring. You need to totally mash up all the larger clumps and totally combine it so nobody picks up on the yogurt hiding in there! Just keep mixing until you cant taste the yogurt.

3. The thickness of the dressing will vary depending on the brand of Greek yogurt you use. Some are really thick so If necessary, add water (one tablespoon at a time) and stir until dressing reaches desired consistency.

“I’ve added low-fat yogurt to lighten up this creamy dressing; the ratio is one part each of sour cream, mayonnaise, and yogurt.

If you can find Rogue Creamery’s Smokey Blue cheese, by all means use it; it adds a wonderful smoky, almost baconesque flavor to the dressing.

This dressing is delicious over crisp salad greens (Romaine or iceberg), ripe summer tomatoes, and grilled steak — preferably all served together on the same plate."

Source: Culinate

Ingredients:

• 1/2 cup sour cream
• 1/2 cup plain low-fat yogurt
• 1/2 cup mayonnaise
• 2 Tbsp. lemon juice or cider vinegar
• 1 garlic clove, minced
• 8 oz. creamy blue cheese, such as Roquefort
• ~Freshly ground black pepper

Directions:

1. In a medium-size bowl, whisk together the sour cream, yogurt, mayonnaise, lemon juice or vinegar, and garlic until smooth.

2. Crumble in blue cheese, breaking up the larger chunks into smaller pieces. (If you like a chunkier dressing, yielding more bites of blue cheese rather than an overall blue-cheese flavor, break the cheese into bigger pieces.)

3. Season to taste with black pepper.

Source: An Edible Mosaic

Ingredients:

• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar (or red wine vinegar)
• 2 tablespoons honey
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon tamari sauce (or soy sauce)
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1-2 teaspoons seasoned salt (more or less to taste)
• 1/4 teaspoon black pepper
• 1/2 small white onion, minced
• 1 small clove garlic, grated on a microplane

Directions:

Whisk together all ingredients. Store refrigerated up to 1 week.

Source: Fine Cooking

Ingredients:

• 3 Tbs canola oil
• 1 lb asparagus, cut into 2" pieces
• 7 oz sliced shiitaki mushrooms
• 4 medium scallions, trimmed and cut into 2" pieces
• 4 medium cloves garlic, minced
• 2 Tbs minced fresh ginger
• 1 tsp sesame seeds
• 1 Tbs soy sauce
• 1 tsp Asian sesame oil
• Kosher salt

Directions:

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about # minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

PermaLInk at: http://www.poorgirlgourmet.com/search?updated-max=2013-02-23T12:34:00-05:00&max-results=4

Source: Hodgson Mills

Ingredients:

• 2 medium firm-ripe pears, such as D'Anjou, peeled, cored, sliced into 1/4-inch pieces
• 2 tablespoons ginger syrup*
• 1 1/2 cups Hodgson Mill Whole Wheat Pastry Flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick), unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup (packed) dark brown sugar
• 3/4 cup pumpkin puree (a little less than half a can if using canned. you can freeze the remaining puree for future use)
• 2 large eggs
• 1/3 cup diced crystallized ginger
• Frosting:
• 8 ounces cream cheese, softened
• 2/3 cups confectioners' sugar, sifted
• 2 tablespoons ginger syrup
• 1 teaspoon ground ginger
• Optional garnish:
• 1/4 cup diced crystallized ginger
• Optional fruit accompaniment (who doesn't like an optional fruit accompaniment? it almost offsets cream cheese frosting.):
• 1 medium firm-ripe pear, peeled, cored, sliced in half lengthwise, then halves sliced lengthwise into 1/4-inch pieces
• 1/2 cup ginger syrup
• 1/2 cup water

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch springform pan with butter.

2. In a small mixing bowl, combine the pears and 2 tablespoons of ginger syrup.

3. In a small mixing bowl, mix together the flour, baking powder, cinnamon, ginger, and salt.

4. In a medium mixing bowl, cream the sugars and butter, then add the pumpkin puree and mix until it’s fully incorporated. Add the eggs, and mix until they are just incorporated into the sugar mixture.

5. Pour the dry ingredients into the sugar mixture, and mix together well. Stir in the pears, ginger syrup, and the 1/3rd cup of diced crystallized ginger.

6. Spoon the batter into the springform pan, then level it out.

7. Bake the cake until it is dark brown and a toothpick inserted into the middle comes out clean, 1 hour 10 minutes to 1 hour 15 minutes.

8. If the edges of the cake start to brown too much, cover the edges of the cake with aluminum foil.

9. Remove the cake from the oven, and allow it to cool completely on a cooling rack before frosting. Before removing the springform, run a knife around the edge of the cake to insure that it doesn’t stick.

10. To make the frosting, in a medium mixing bowl, whisk together the cream cheese, sugar, ginger syrup, and ground ginger until they become a light, fluffy frosting. This should take 2 to 3 minutes on medium speed if using a stand mixer.

11. Once the cake has cooled completely, spoon the frosting onto the cake, and spread it across the top of the cake. Sprinkle the remaining 1/4 cup of diced crystallized ginger over top of the frosting.

12. In a small saucepan, bring the water and syrup to a boil. Add the pear slices, stir to be sure they’re submerged, then reduce the heat to a simmer and cover, cooking until the pears are translucent and easily pierced with a fork, 12 to 15 minutes.

13. Poached pears may be made a day ahead, and they and their liquid stored in an air-tight container in the refrigerator.

14. *ginger syrup is available in many grocery stores, online, or you could make your own.

Source: Susan Branch

Ingredients:

• hard-boiled eggs
• sweet pickle relish
• celery seed
• freshly ground pepper
• minced celery
• dash of Tabasco
• mayonnaise
• sweet pickle juice

Directions:

Peel the hard-boiled eggs (the fresher they are, the harder to peel). Cut them in half, lengthwise. Remove yolks to bowl.Put whites on serving dish. Mash yolks with potato masher & stir in all other ingredients (except pickle juice) to taste. If you need to thin it or if you like it sweeter, use the pickle juice (from the relish jar). Don’t go overboard on the mayonnaise – it makes them boring. Taste as you go – pile yolk mixture back into whites. Refrigerate until time to serve.

— from A SMALL SNIPPET

Source: Content in a Cottage

Ingredients:

• 1 - 2 Tbs Crushed Red Pepper
• 1/4 vegetable oil
• 1/2 cup Sesame oil
• 6 Tbs honey
• 6 Tbs soy sauce
• 1/2 cup green onions
• 2 carrots, peeled and shredded
• 1/2 cup cilantro
• 3/4 cup chopped peanuts

Directions:

1. 1) Combine 1 – 2 Tbs Crushed Red Pepper, 1/4 vegetable oil, 1/2 cup Sesame oil in pan. Cook over medium heat for 2 minutes. Strain out peppers, reserving oil.

2. 2) Whisk together with reserved oil: 6 Tbs honey and 6 Tbs soy sauce.

3. 3) Boil a package of linguine,or angel hair pasta, or Soba noodles. Drain and put in a large bowl.

4. 4) Pour mixture on top of noodles and toss together until noodles are well coated.

5. 5) Before serving, sprinkle chopped ingredients as well as some toasted sesame seeds on top of each bowl of noodles. Toss together and enjoy.

Permalink at: http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-blue-cheese-dressing-recipe/index.html

Source: Ina Garten

Ingredients:

• 4 ounces good Roquefort cheese, chopped
• 1 cup mayonnaise
• 1 cup heavy cream
• 2 tablespoons tarragon vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
• Heirloom tomatoes, or other good tomatoes

Directions:

1. Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.

2. Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

Permalink at: http://www.davidlebovitz.com/2011/01/bleu-blue-cheese-dressing-recipe-salad/

Source: David Lebovitz

Ingredients:

• 4 ounces (115g) blue cheese, crumbled
• 1/2 teaspoon sea salt
• a few turns freshly ground black pepper
• 1 tablespoon finely chopped chives
• 1/4 cup (60g) sour cream, regular or lowfat
• 1/4 cup (60ml) buttermilk
• 1 tablespoon fresh lemon juice or white wine vinegar
• a few drops of red wine vinegar

Directions:

1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

Source: Alton Brown

Ingredients:

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper
• Topping:
• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions:

1. Preheat oven to 350 degrees F.

2. In a large pot of boiling, salted water cook the pasta to al dente.

3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.