Heidi Swanson, who blogs about healthy food on her excellent website 101 Cookbooks, shares this lightened bread pudding in her cookbook, Super Natural Every Day. 

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, plus more for greasing the dish
• 8 ounces whole wheat bread, cut into 1/2-inch cubes
• 5 ounces baby spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 teaspoons Dijon mustard
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 6 large eggs, beaten
• 2 cups milk
• Kosher salt and freshly ground pepper
• 1 teaspoon chopped oregano

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.
2. In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.
3. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

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The Good News The ricotta in these parfaits is full of calcium, and the pears are loaded with fiber. To add flavor, Marisa May poaches the pears in water infused with maple syrup and lemon juice. The poached pears can also be served separately with granola or yogurt.   

INGREDIENTS

• 2 1/2 cups water
• 1/3 cup maple syrup
• 1 tablespoon fresh lemon juice
• Four 8-ounce firm but ripe Bartlett pears—peeled, cored and quartered
• 1 tablespoon sugar
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• One 15-ounce container part-skim ricotta cheese
• 1/4 cup unsalted roasted pistachios, coarsely chopped

HOW TO MAKE THIS RECIPE

1. In a large nonreactive saucepan, combine the water, maple syrup and lemon juice. Add the pears and simmer over moderately low heat, turning occasionally, until tender, about 35 minutes. Remove from the heat and cool. Using a slotted spoon, transfer the poached pears to a work surface. Thinly slice the pears.
2. Bring the poaching liquid to a boil and stir in the sugar, butter and vanilla. Simmer over moderate heat until the liquid is reduced to 1/2 cup, 8 to 10 minutes.
3. In a bowl, whisk the ricotta until smooth and dollop a third of the cheese into 6 glasses. Top with half of the pears. Repeat with another dollop of ricotta and the remaining pears. Spoon the remaining ricotta on top and drizzle with the reduced poaching liquid. Sprinkle the pistachios on top and serve immediately.

NOTES

One serving: 224 cal, 25 gm carb, 10 gm fat, 5 gm sat fat, 9 gm protein, 1 gm fiber.

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Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a “special sauce,” she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing. 

INGREDIENTS

SAUCE

• 6 ounces soft tofu, cubed
• 3 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon agave
• 1 garlic clove
• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped fresh dill
• Kosher salt

BURGERS

• 5 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Kosher salt
• Pepper
• 1 cup cooked brown rice
• One 15-ounce can cooked lentils, rinsed and drained
• 1 cup toasted walnuts
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 4 hamburger buns plus 4 bun bottoms, toasted
• Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping

HOW TO MAKE THIS RECIPE

MAKE THE SAUCE

1. In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth. Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate.

MAKE THE BURGERS

1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly browned 6 minutes. Add the garlic and cook until softened, 2 minutes; season with salt. Scrape the onion and garlic into a food processor. Add the rice, lentils, walnuts, flour and dried basil and pulse until the mixture just comes together and whole grains of rice are still visible; season with salt and pepper. Using lightly oiled hands, press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate. Repeat with the remaining mixture for a total of 8 patties.
2. Wipe out the skillet and heat 1 1/2 tablespoons of the oil in it. Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the patties and continue cooking until browned and heated through, about 5 minutes longer. Transfer the patties to a work surface. Repeat with the remaining oil and burger patties.
3. Spread the sauce on 4 of the bun bottoms and top with 4 patties and half of the burger toppings; top with the remaining bun bottoms. Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve.

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Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.

INGREDIENTS

• 2 cups water
• 1 teaspoon salt
• 1 1/3 cups couscous
• 1/3 cup raisins
• 1/3 cup walnuts
• 1/4 cup lemon juice (from about 1 lemon)
• 1/2 teaspoon fresh-ground black pepper
• 6 tablespoons olive oil
• 2 carrots, grated
• 1 1/2-pound piece cooked turkey, cut crosswise into thin strips
• 5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups)

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil. Stir in the couscous and raisins. Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.
2. Meanwhile, in a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 10 minutes. Remove the nuts from the pan and chop them.
3. In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt, and the pepper. Add the oil slowly, whisking.
4. Toss the carrots, the toasted nuts, the turkey, the arugula, and the remaining 1/4 teaspoon salt with the cooled couscous. Toss the salad into the dressing.

NOTES

Variations Substitute three cups of shredded watercress or spinach leaves for the arugula.

SUGGESTED PAIRING

It may surprise you to learn that Germany and Austria make good red wines, racy with brilliantly pure berry flavors. Look for Germany's Dornfelder or Austria's Zweigelt for a brisk change of pace.
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This play on a Moscow Mule and a Mint Julep will delight any sized crowd. Served up in copper Mule cups and mixed by the cup or by the bowl, it will be the star cocktail of your next spring or summer party. 

INGREDIENTS

BY THE CUP:

• 3 ounces ginger beer
• 3 ounces limeade
• 1 1/2 ounces Bulleit bourbon
• 1 tablespoon mint simple syrup
• 1 tablespoon fresh lime juice
• 2-3 fresh mint leaves
• Lime wedges and mint sprigs for garnish

BY THE PITCHER OR BOWL:

• 12 ounce bottle chilled ginger beer
• 12 ounces chilled limeade
• 5 1/2 ounces Bulleit bourbon
• 1/4 cup mint simple syrup
• 1/4 cup fresh lime juice

MINT SIMPLE SYRUP:

• 1 cup loosely packed fresh mint leaves and stems
• 1 cup granulated sugar
• 1 cup water

HOW TO MAKE THIS RECIPE

1. Make your mint syrup first. Combine all ingredients for syrup in a small saucepan over medium high heat. Bring ingredients to a low boil and turn heat to simmer for 2 minutes. Remove from heat and allow to cool to room temperature, about 30 minutes. Remove mint sprigs and leaves. Store syrup in a glass jar for up to 2 weeks in the refrigerator. Yield: 1 1/2 cups.
2. To make Kentucky Mule by the cup: Freeze a copper mule cup for 20 minutes. While mug chills, combine all ingredients except lime wedges in a cocktail shaker with ice cubes and shake vigorously for 30 seconds. Put fresh ice cubes into frozen mule cup and strain contents of shaker into cup. Garnish with lime wedges and fresh mint sprigs.
3. To make Kentucky Mule Punch : Combine bottle of ginger beer, 12 ounces of limeade, bourbon, syrup and lime juice in a pitcher or a bowl. Keep cold until ready to serve. Serve in chilled copper cups or punch glasses with a sprig of mint and lime wedges. To keep punch cold for a longer duration without diluting flavor, freeze 12 ounces of ginger beer in ice cube trays to place in punch bowl or pitcher with chilled punch.

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Blending the mellow flavor of Bulleit bourbon with rich black cherries and the complex flavor of charred citrus makes for a delightful new twist on a classic old style cocktail. 

INGREDIENTS

• 2 ounces black cherry infused Bulleit bourbon
• 2 ounces black cherry juice
• 2 dashes cherry bitters
• 1 slice charred navel orange
• 2 bourbon soaked cherries
• 1 twist navel orange zest

HOW TO MAKE THIS RECIPE

1. Make the black cherry infused Bulleit bourbon: Combine 1 cup frozen defrosted dark sweet cherries and 1 cup Bulleit bourbon in a clean glass jar. Store in the refrigerator for 1 day and up to 2 months.
2. Grill the orange slices: Slice navel oranges into 1/4” thick slices. Place on hot grill for 2-3 minutes on each side, or until charred and fragrant.
3. Make the cocktail: Place a slice of charred orange in the bottom of an old fashioned cocktail glass. Top with 1 extra large ice cube. Combine 2 ounces cherry infused bourbon, cherry juice, cherry bitters and ice cubes in a cocktail shaker. Shake vigorously for 30 seconds and strain into prepared cocktail glass. Garnish with a pick of bourbon soaked cherries and charred orange wedges.

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The perfect balance of sweet, salty, sour and icy cold bourbon in one beautifully packaged, elegant cocktail worthy of a special summer evening occasion. Salted sugar syrup is a delightful addition to your cocktail repertoire and you will find that it enhances many of your favorite cocktails that utilize a simple sugar syrup, giving them new depth.

INGREDIENTS

SALTED SUGAR SYRUP:

• 2 cups superfine sugar
• 1/4 cup coarse sea salt
• 1 cup water

COCKTAIL:

• 1 ounce Bulleit Bourbon
• 1 tablespoon salted sugar syrup
• 3 ounces fresh ruby red grapefruit juice
• Grapefruit zest twists for garnish

HOW TO MAKE THIS RECIPE

1. To make the syrup, combine all syrup ingredients in a small saucepan over medium high heat; bring to a boil. Turn heat to medium and stir occasionally until sugar melts, salt is almost melted and mixture becomes syrupy. Strain syrup to remove any small salt crystals that remain. Cool to room temperature and store in a glass jar in the refrigerator for up to 2 weeks.
2. To make the cocktail: chill a 5 ounce martini glass in the freezer for 20 minutes. While glass is chilling, combine bourbon, salted sugar syrup and grapefruit juice in a cocktail shaker with ice cubes. Shake vigorously for 30 seconds and strain mixture into frozen martini glass. Garnish with twist and serve immediately.

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We said goodbye to convention this holiday season and enlisted stylist Lani Halliday and photographer Deidre Schoo to recreate the architectural masterpiece, Pierre Koenig’s Case Study House #22 (Stahl House), as a gingerbread house. This stunning structure comes to life with a few sheets of gingerbread, some royal icing and candy. Here is the coolest gingerbread house you will see this holiday season.

Recipe adapted from TheKitchenPaper.com.

INGREDIENTS

• 3 cups all-purpose flour 
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter at room temperature
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup unsulphured molasses

ROYAL ICING

• 2 cups of powdered/confectioners sugar
• 1 large egg white
• 1 pinch of cream of tartar

FOR THE WINDOWS

• 7 ounces Isomalt nibs, clear (CakePlay preferred)

HOW TO MAKE THIS RECIPE

MODERNIST GINGERBREAD HOUSE:

1. Preheat the oven to 375F. Sift the flour and salt together and set aside. Beat the butter and sugar on medium speed with a paddle mixer until the mix is fully incorporated but not overmixed.
2. Continuing on medium speed, add egg to the mix and for a few seconds until incorporated. Then add molasses- again just until incorporated.
3. Reduce speed to medium-low and add the flour-and-salt mixture 1/2 cup at a time until fully incorporated. The dough is now ready to roll out and cut.
4. Roll the dough to 1cm thickness onto a sheet of parchment paper and cut out the shapes for the roof and pool surround with a sharp paring knife. The roof is in the shape of an L. The dimensions are as follows, starting with the longest side: 14” x 9” x 4” x 5” x 10” X 4”. If you’re having a hard time visualizing it, just draw it out. The pool and the all-important hot tub are comprised of five pieces. 2 strips of measuring 8"x 1/2", 2 strips measuring 3" x 1/2 strips, and an L-shape piece measuring 1.25"x1.25" and 1/3" thick.
5. Bake the gingerbread two rounds- the roof in the first round for 12-15 minutes and the pool pieces for 7-10 minutes or until firm. When you pull the pieces out of the oven, it’s best to run over them gently with a rolling pin to flatten them out. Using a knife and working carefully, you can coax or trim to straighten out any bulging edges or wonky shapes.

FOR THE ROYAL ICING:

1. Sift cream of tartar and powdered sugar together and set aside.
2. Whip together egg and about half of the powdered sugar on low speed in a stand mixer until fully incorporated.
3. Increasing to medium speed, add remaining sugar/tartar mixture a 1/2 cup at a time, allowing the the mix to come together between additions.
4. Turn the mixer up to medium-high speed and let the icing whip for a few minutes until it holds stiff peaks. If the mix is too stiff, add water 1 teaspoon at a time. If the mix is too runny, add additional powdered sugar 1 tablespoon at a time.

FOR THE WINDOWS:

1. Place isomalts in a microwave container and microwave for about one minute, or until the isomalt completely liquified with a water-like consistency.
2. Remove isomalt and let bubbles dissipate. Do not aggressively stir or tap. Just be patient.
3. Wearing gloves to protect your hands, pour liquid into a silicone baking mold with 3.5” x 2” rectangular reservoirs. You’ll need ten window panes, each about 1/2" inch thick each.
4. Allow molds to cool completely and pop them out.

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Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce.

INGREDIENTS

• 1 1/2 quarts water
• 1 1/2 cups dry white wine
• 3 tablespoons vinegar
• 1 onion, sliced
• 1 carrot, sliced
• 9 sprigs parsley
• 3/4 teaspoon dried thyme
• 1/4 teaspoon peppercorns
• 3 bay leaves
• 3 1/4 teaspoons salt
• 1 cucumber, peeled, seeded, and grated
• 1 3/4 cups plain yogurt
• 1 clove garlic, minced
• 2 tablespoons chopped fresh mint
• 1/4 teaspoon fresh-g

HOW TO MAKE THIS RECIPE

1. In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.
3. Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.

SUGGESTED PAIRING

To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a Pinot Gris from Oregon or a Sauvignon Blanc from New Zealand.

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Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also extremely versatile—from beef and salmon to vegetables and sauces, you can cook practically anything perfectly every time. Really, the only thing you can’t cook with a sous vide machine is popcorn. And what used to cost restaurants thousands of dollars to achieve, you can now do for the cost of a good sauté pan." - Andrew Zimmern

INGREDIENTS

DUCK

• 2 skin-on duck breasts, Magret breasts from Dartagnan.com work great
• 6 orange slices
• 1/4 cup port
• 1 garlic clove, crushed
• 1 golf ball-sized piece of fresh ginger, peeled and thinly sliced
• 1 tablespoon juniper berries, gently crushed
• Salt
• Pepper

SAUCE

• 1 tablespoon butter
• 1 shallot, minced
• 2 star anise
• 1 stick cinnamon 
• 1 cup port
• 1 1/2 cups dark rich chicken stock
• 1/2 cup orange juice
• Salt
• Pepper

HOW TO MAKE THIS RECIPE

1. Place the duck breasts, orange slices, port, garlic, ginger and juniper berries in a vacuum bag. Season with salt and pepper. Seal the bag and let rest in the fridge for 8 hours.
2. Let duck come to room temperature, then place in a 135 degree F water bath for 45 minutes.
3. While the duck is cooking, make the sauce. Place the butter, shallot and spices in a small saucepan and cook for 5 minutes. Add the port. Bring to a boil, and reduce by half. Add the stock then reduce heat to maintain a simmer until the sauce is thick enough to coat a spoon. Add the orange juice and cook for an additional 5 minutes more. Season with salt and pepper, and reserve.
4. Remove the ducks breasts from the bag and dry with paper towels. Score the skin in a cross hatch pattern. Place skin-side down in a cast iron pan over medium-high heat.
5. Cook until the skin is crisp, 4 to 5 minutes. Reserve to a plate and let rest for 5 minutes. Cut and serve with the port reduction and a dollop of cranberry sauce.

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Master chocolatier Jacques Torres makes this super-simple, two-ingredient chocolate treats around the holidays. They would also be fantastic with roasted slivered almonds folded into the mixture.

INGREDIENTS

• 1 1/2 cups white chocolate chips
• 3/4 cup unsweetened coconut flakes

HOW TO MAKE THIS RECIPE

1. Line a rimmed baking sheet with parchment paper. In a large microwave-safe bowl, heat the white chocolate at high power in 30-second increments until nearly melted, about 2 minutes; stir until smooth. Let cool slightly. Fold in the coconut flakes.
2. Roll 1 teaspoonful of the mixture in your hands to form a tight ball. Transfer to the prepared baking sheet and repeat with the remaining mixture. Transfer to the refrigerator and chill until firm, about 15 minutes.

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This warm and spiced Glogg - Nordic Mulled Wine is the perfect drink for the holiday season.

INGREDIENTS

MULLED WINE:

• 4 bottles red wine (not too rich on tannins)
• 30 grams cloves
• 30 grams cardamom
• 2 whole cinnamon
• 40 grams fresh ginger sliced
• 50 grams dried lingon berries
• 50 grams dried cranberries
• 10 grams black pebber
• 5 Bay leaves
• Zest and juice from 3 oranges
• Zest and juice from 1 lemon
• 500 grams brown sugar
• 200 milliliters rum
• 200 milliliter cherry liqueur
• 200 milliliters port wine

ALMOND & RAISIN MIX:

• 500 grams raisins
• 500 grams blanched slivered almonds
• 1 bottle aquavit
• 0.5 bottle rum

HOW TO MAKE THIS RECIPE

MULLED WINE:

1. Heat all ingredients minus rum, cherry liqueur and port wine. Let simmer for 30 minutes, and cool. Leave overnight and add rum, cherry liqueur and port. Strain and reheat to 70 degrees C.

ALMOND & RAISIN MIX:

1. Soak raisins and almonds in aquavit for 2 days. Serve mulled wine with a spoon of raisin/almond mix.

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With delicious peppermint-flecked centers, smooth white chocolate coating and a dusting of sparkly white sanding sugar, these Christmas cake pops will be a festive addition to your holiday gatherings. 

INGREDIENTS

• 3 candy canes (1.5 ounces)
• One 12-ounce pound cake, cut into 1-inch pieces
• 4 tablespoons unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 12 ounces white chocolate, finely chopped
• Twenty-four 6-inch lollipop sticks
• One 10-by-4-inch Styrofoam block
• White sanding sugar, for decorating

HOW TO MAKE THIS RECIPE

1. In a food processor, pulse the candy canes until very finely chopped. Add the pound cake and pulse until it is a fine crumble. Add the butter and the sugar and pulse until almost smooth. Transfer the mixture to a large bowl.
2. Line a rimmed baking sheet with parchment paper. Scoop a generous tablespoonful of cake and, using your hands, roll it into a tight ball. Transfer to the prepared baking sheet and repeat with the remaining cake mixture. You will have about 24 balls. Gently insert a 6-inch lollipop stick into each ball. Refrigerate the cake pops until firm, about 1 hour.
3. In a large microwave-safe bowl, heat the white chocolate at high power in 30-second increments until nearly melted, about 2 minutes; stir until smooth. Let stand at room temperature, stirring occasionally, until the chocolate has cooled to 90°, about 10 minutes. Working one at a time, dip a chilled cake pop into the white chocolate, rotating the stick and letting any excess chocolate drip back into the bowl. Sprinkle the cake pop generously with sanding sugar and then stick it upright into the Styrofoam. Repeat with the remaining pops. Refrigerate until the chocolate is set, about 20 minutes; serve.

MAKE AHEAD

After the chocolate has set, the cake pops can be refrigerated in an airtight container for up to 2 days.

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These deep-fried wontons couldn’t be more simple and classic, but they offer a huge flavor upgrade over takeout. Slideshow: More Asian Recipes This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

Wontons

• 2 ounces/50 grams ground (minced) pork
• 2 ounces/50 grams barbecue pork (page 394), cut into thin strips
• 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch (cornflour)
• 1/2 teaspoon granulated sugar
• 1 teaspoon sesame oil
• 8 wonton wrappers
• 3 cups (25 fluid ounces/750 milliliters) vegetable oil
• Salt

Sweet and sour sauce:

• 1/3 cup (2 3/4 ounces/75 grams) brown sugar
• 5 tablespoons red vinegar
• 3 tomatoes
• 5 ounces/150 grams precooked chitterlings (pig’s intestines), cut into thin strips

HOW TO MAKE THIS RECIPE

1. To make the sauce, combine the sugar and vinegar in a small bowl, mix well, and set aside.
2. Score the base of the tomatoes. Bring a small saucepan of water to a boil, add the tomatoes, and heat for 1–2 minutes. Immediately transfer to a bowl of ice water. When the tomatoes are cool enough to handle, peel away the skin. Cut into chunks and set aside.
3. For the filling, combine both porks, soy sauce, cornstarch (cornflour), sugar, and sesame oil in a bowl.
4. Fill a small bowl with cold water. Take a wonton wrapper and lay it flat on a cutting board. Put 1/2 tablespoon of the pork filling in the center of the wrapper. Lift the edges of the wrapper and twist to form a parcel. Dab a little water on the ends and press tightly to seal. Repeat with the remaining wrappers and filling.
5. Heat the vegetable oil in a wok or deep saucepan to 350°F/180°C, or until a cube of bread browns in 30 seconds. Gently lower the wontons, in batches, and deep-fry for 1–2 minutes until golden. Use a slotted spoon to carefully remove the wontons from the hot oil and drain them on paper towels.
6. Pour out most of the oil, leaving about 1 teaspoon in the wok. Add the chitterlings (pig's intestines) and tomatoes and stir-fry over medium heat for 2 minutes. Stir in the brown sugar and vinegar, and cook until the sugar has dissolved. Strain, if desired. Serve the wontons with the sweet and sour sauce.

Notes

1. Barbeque pork from page 394 of "CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan."

2. The wontons can be frozen for up to a month. Spread out the uncooked wontons on a plate, freeze until firm, and then transfer them to a freezer bag. When ready to serve, place the frozen wontons into a saucepan of cold water and bring to a boil over medium-high heat. When the dumplings float to the surface, add 1/4 cup (2 fl oz/60 ml) cold water and return to a boil.

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This classic pork egg rolls fry up crisp and golden. This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

• 2 cups (16 fluid ounces/475 milliliters) vegetable oil, plus 1 tablespoon for frying
• 2 ounce/50 gram pork tenderloin, sliced into 1/8-inch/3-mm strips
• 1/2 teaspoon salt, plus extra to taste
• 2 teaspoons light soy sauce
• 2 teaspoons rice wine
• 1/2 ounce/ 100 grams chives, cut into 3/4-inch/2-cm lengths
• 8 egg roll wrappers
• 1 teaspoon cornstarch (cornflour)

HOW TO MAKE THIS RECIPE

1. Heat 1 tablespoon oil in a large skillet (frying pan) over medium-high heat, add the pork, and stir-fry for 4–5 minutes until cooked through.
2. Combine the salt, soy sauce, and wine and add it to the mixture. Stir-fry for another 1 minute. Adjust the seasoning to taste, then transfer to a plate and set aside to cool.
3. Place an egg roll wrapper on a cutting board, place a portion of filling at one end, and roll the wrapper into a 4-inch/10-cm-long egg roll, folding in the edges as you roll. Repeat with the remaining egg roll wrappers and filling. Combine the cornstarch (cornflour) with 1 tablespoon water in a small bowl. Dab the edges of the egg roll with the cornstarch water and seal.
4. Heat the 2 cups (16 fluid ounces/475 milliliters) oil in a wok or deep saucepan to 350°F/180°C, or until a cube of bread browns in 30 seconds. Carefully lower the egg rolls into the hot oil, in batches, and deep-fry for 2 minutes, turning, until golden and crispy. Use a slotted spoon to carefully transfer the egg rolls to a plate lined with paper towels. Serve immediately.

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These crispy Chinese shrimp balls make a fantastic party snack. They get a sweet kick from a Chaozhou tangerine sauce. This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

• 1 pound 5 ounces/600 grams uncooked shrimp (prawns), shelled and deveined
• 1 teaspoon coarse salt
• 1 egg white
• 1/4 teaspoon fermented shrimp paste
• 1/4 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon ground white pepper
• 1 teaspoon cornstarch (cornflour)
• 1 1/2 ounces/40 grams pork fatback, finely chopped
• 4 fresh or canned water chestnuts, finely chopped
• 3 cups (25 fluid ounces/750 milliliters) vegetable oil
• Chaozhou tangerine sauce or sweet and sour sauce (see Note), to serve

HOW TO MAKE THIS RECIPE

1. Put the shrimp (prawns) into a colander, add the coarse salt, and use your hands to mix together. Rinse under cold running water, then drain. Put the shrimp on a clean dish towel, roll up to cover, and refrigerate for 1 hour.
2. Remove the shrimp from the refrigerator and place on a cutting board. Using the back of a meat cleaver or a heavy knife, flatten the shrimp. Chop the shrimp repeatedly with the blunt edge of the knife until a paste is formed. (Alternatively, use a food processor.)
3. Combine the paste and egg white in a large bowl. Stir with chopsticks in one direction until the paste is sticky and gluey in consistency. Add the fermented shrimp paste, salt, sugar, white pepper, and cornstarch (cornflour) and mix thoroughly. Using your hands, take handfuls of the paste and slap it against the bowl repeatedly until the texture becomes elastic and gluey. Add the pork fatback and water chestnuts.
4. Wet one hand with water, pick up a handful of shrimp, squeeze it through the opening between the thumb and forefinger to form a ping-pong-size ball. Using the other hand, dip a spoon in water and scoop the shrimp ball onto a plate. Repeat with the remaining shrimp mixture. Refrigerate the shrimp balls for at least 1 hour.
5. Heat the oil in a wok or deep saucepan to 340°F/170°C, or until a cube of bread browns in 45 seconds. Add the shrimp balls, in batches, and deep-fry for 4–5 minutes until golden brown and crispy. Use a slotted spoon to carefully remove the shrimp balls from the oil and drain on paper towels. Serve with Chaozhou tangerine or sweet and sour sauce.

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These garlicky steamed scallops come together in less than 30 minutes, making for a quick and easy appetizer. This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

• 8 sea scallops
• 3/4 ounce/20 grams mung bean vermicelli
• 4 tablespoons vegetable oil
• 16 cloves garlic, chopped
• 1/2 teaspoon sea salt
• 2 tablespoons chopped scallions (spring onions)
• 1 red chile, sliced (optional)

HOW TO MAKE THIS RECIPE

1. Clean the scallop shells with a brush and pat dry with paper towels. Separate the 2 sides of the shells and discard the side unattached to the adductor muscles. Remove the muscles from the shell and discard the intestines, then rinse under cold running water. Set the scallops aside in a bowl and reserve 8 shells. Soak the vermicelli in a bowl of hot water for about 3 minutes to soften. Drain, then cut the vermicelli into 2-inch/5-cm lengths. Divide the vermicelli among the shells and place the scallops on top.
2. Heat 3 tablespoons oil in a wok or large skillet (frying pan), add half the chopped garlic and stir-fry over low heat for 1 minute until lightly golden and crisp. Use a slotted spoon to remove the garlic, and drain on paper towels. Set aside.
3. Combine the remaining chopped garlic, the salt, and remaining 1 tablespoon oil in a bowl and mix well. Drizzle over the scallops. Transfer to a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 5–6 minutes until the scallops are cooked through.
4. Top with the garlic, scallions (spring onions), and chile, if using.

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Chinese food experts Kei Lum and Diora Fong Chan fill these Sichuan-style wontons with ground pork and napa cabbage. The wontons are topped with a red oil flavored with chili powder, garlic, ginger and crushed Sichuan peppercorns. Bonus: The wontons can be made ahead and frozen for up to a month. This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

WONTONS

• 5 ounces/150 grams ground (minced) pork
• 1/2 teaspoon light soy sauce
• 1/4 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/4 napa cabbage (about 7 ounces/200 grams), leaves separated
• 1/2 tablespoon cornstarch (cornflour)
• 1/2 teaspoon sesame oil
• 48 cantonese wonton wrappers
• 2 tablespoons crushed peanuts (optional)
• scallion (spring onion)

RED OIL

• 1 teaspoon white sesame seeds
• 1 teaspoon chopped ginger
• 3 cloves garlic, chopped
• 1/2 teaspoon salt
• 1 teaspoon light soy sauce
• 1 teaspoon chili powder
• 1/2 teaspoon sichuan peppercorns, crushed
• 4 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon granulated sugar

HOW TO MAKE THIS RECIPE

1. Combine the pork, soy sauce, salt, sugar, and 2 tablespoons water in a bowl and mix well. Marinate for 15 minutes.
2. Meanwhile, make the red oil. Toast the sesame seeds in a small pan over medium heat and shake occasionally for 3–5 minutes, or until golden brown. Set aside.
3. Mix the ginger, garlic, salt, soy sauce, chili powder, and crushed peppercorns in a small heatproof bowl.
4. Heat the oils in a small skillet (frying pan) over medium-high heat, then pour into the bowl. Stir in the sugar and toasted sesame seeds. Set aside.
5. To make the filling, bring a large pot of water to a boil, add the cabbage leaves, and blanch for 5 minutes. Drain and rinse under cold running water. Chop the cabbage, squeeze out most of the water, and add to the pork. Mix well. Stir in the cornstarch (cornflour) and the sesame oil. Mix again.
6. Take a wonton wrapper and lay it flat on a cutting board. Add about 1/2 tablespoon of the filling in the center of the wrapper. Fold into a triangle, then fold the two ends to the center. Seal the folds with a little water. Press the ends tightly and lay on a large plate. Repeat with the remaining wrappers and filling.
7. Bring a large saucepan of water to a boil over high heat. Add the wontons, in batches, and cook for 3–4 minutes until they float to the surface of the water. Add 1/2 cup (4 fl oz/120 ml) cold water, increase the heat, and return to a boil. Cook the wontons until they float to the surface, then use a slotted spoon to transfer them to a bowl.
8. Drizzle over the red oil, sprinkle over the crushed peanuts, if using, and scallion (spring onion), and serve immediately.

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These crispy tofu balls are are served with a fiery condiment that couldn't be simpler: salt mixed with ground Sichuan peppercorns. This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

TOFU BALLS

• 1 tablespoon dried shrimp
• 9 ounces/250 grams firm tofu, drained
• 1 bunch cilantro (coriander), finely chopped
• 1 scallion (spring onion), green part only, finely chopped
• 1/2 teaspoon sichuan pickled mustard, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground Sichuan pepper
• 1 teaspoon tianmianjiang
• 1 egg
• 2 tablespoon cornstarch (cornflour)
• 4 1/2 cups (34 fluid ounces/1 liter) vegetable oil
• steamed rice (see Note), to serve
• ketchup, to serve (optional)

SPICED PEPPER SALT

• 1/2 teaspoon salt
• 1/4 teaspoon ground Sichuan pepper

HOW TO MAKE THIS RECIPE

TOFU BALLS

1. Soak the dried shrimp in a bowl of cold water for 5 minutes. Drain, then finely chop and set aside.
2. Put the tofu into a large bowl and mash it with a fork. Stir in the dried shrimp, cilantro (coriander), scallion (spring onion), pickled mustard, ginger, salt, ground Sichuan pepper, tianmianjiang, and egg. Mix thoroughly and then stir in the cornstarch (cornflour). Form the tofu mixture into 1 1/4-inch/3-cm-diameter balls.
3. Heat the oil in a wok or deep saucepan to 340°F/170°C, or until a cube of bread browns in 45 seconds. Add the tofu balls and deep-fry for 3 minutes, or until slightly brown in color. Use a slotted spoon to carefully remove the balls from the oil and drain on paper towels.
4. Reheat the oil to 340°F/170°C and return the tofu balls to the wok. Deep-fry for another minute until the balls are golden brown. Use a slotted spoon to carefully remove the balls from the oil and drain on paper towels.

SPICED PEPPER SALT

1. To make the spiced pepper salt, mix the ingredients. Serve the tofu balls with rice, ketchup, if using, and spiced pepper salt.

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Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia. While the dumplings can be boiled, steamed, or fried, the popular method is to fry the dumplings in a little oil, add a bit of water, and then cover to steam and cook the filling. Once the water has evaporated, the dumplings are pan fried on one side for a crispy outside texture."

This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

POT STICKERS

• 11 ounces/300 grams ground (minced) pork
• 1 1/2 teaspoons light soy sauce
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1 small napa cabbage (about 1 pound 5 ounces/600 grams), leaves separated
• 1 tablespoon cornstarch (cornflour)
• 1 teaspoon sesame oil
• 24 large dumpling wrappers
• 1 tablespoon vegetable oil
• cilantro (coriander), to garnish (optional)

DIPPING SAUCE

• 2 tablespoons zhenjiang or balsamic vinegar
• 1 tablespoon shredded ginger

HOW TO MAKE THIS RECIPE

1. Combine the pork, soy sauce, salt, sugar, and 4 tablespoons water, and marinate for 15 minutes.
2. Bring a large saucepan of water to a boil, add the cabbage, and blanch for 5 minutes. Drain and rinse under cold running water. Chop the cabbage and squeeze out most of the water. Mix thoroughly with the pork. Stir in the cornstarch (cornflour) and sesame oil and mix well.
3. Fill a small dish with cold water and set aside. Lay a dumpling wrapper in your hand and place about 1 tablespoon of filling in the middle. Brush a little water on the edge of the wrapper, fold over into a semicircle, and seal the top by firmly squeezing the edges together. Start on one end of the semicircle and create pleats by pinching and pressing the edges tightly, about 10–14 pleats per dumpling. Repeat with the remaining wrappers and filling.
4. To make the dipping sauce, combine the vinegar and the ginger in a small bowl and set aside.
5. Heat the oil in a large skillet (frying pan) over medium heat, add the pot stickers and 1/2 cup (4 fluid ounces/120 milliliters) water, and cover the pan. Cook for 20 minutes until the water has been absorbed and the bottoms of the pot stickers are golden brown. Transfer to a serving plate, garnish with cilantro (coriander), if using, and serve with the dipping sauce.

Source: http://ift.tt/2hEfk3C

Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor.

INGREDIENTS

• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 vanilla bean, seeds scraped
• 1 tablespoon dark rum
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups raw pistachios, plus chopped pistachios for garnish
• 1 large egg white, lightly beaten
• Melted bittersweet chocolate, for dipping

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla seeds and rum and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, salt and cinnamon. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios.
2. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white.
3. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly.
4. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the biscotti in the melted chocolate and sprinkle lightly with chopped pistachios. Refrigerate until the chocolate is set.

MAKE AHEAD

The biscotti can be stored between sheets of wax paper in an airtight container for 1 week or frozen for 1 month.

Source: http://ift.tt/2hGMuzm

Be the star of a cookie swap with these gorgeous sandwich cookies. 

INGREDIENTS

COOKIES

• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (1/2 pound) unsalted butter, softened
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 teaspoons pure vanilla extract

FILLING

• 3/4 cup packed dark brown sugar
• 1/4 cup plus 2 tablespoons heavy cream
• 1 stick (4 ounces) unsalted butter
• 1 1/2 cups confectioners' sugar
• 1 tablespoon bourbon
• Source: http://ift.tt/2hDppjR

HOW TO MAKE THIS RECIPE

1. In a large bowl, whisk the flour with the cocoa powder, baking powder, baking soda and salt. In a standing electric mixer fitted with the paddle, cream the butter with the sugar until fluffy. Add the egg and vanilla and beat until blended. Beat in the dry ingredients at low speed. Scrape out the dough and pat it into two 6-inch disks. Wrap the dough in plastic and refrigerate for 30 minutes, or until chilled.
2. Preheat the oven to 350°. Let the dough soften at room temperature for 15 minutes. On a lightly floured surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a floured 3-inch round or square cookie cutter, cut out as many cookies as possible and transfer them to 2 large ungreased baking sheets. Gather the scraps, press them together and chill briefly until firm enough to roll. Roll out the scraps and cut out more cookies.
3. Bake the cookies on the lower and middle racks of the oven for 12 minutes, or until they have puffed and the tops look dry. Let cool for 5 minutes on the sheets, then transfer the cookies to a wire rack to cool completely. Repeat with the second disk of cookie dough.
4. In a medium saucepan, combine the brown sugar with the cream and 4 tablespoons of the butter and bring to a boil. Cook over moderately high heat, stirring, until syrupy, about 2 minutes. Remove from the heat and let cool until thickened and barely warm to the touch, about 15 minutes. Transfer to a medium bowl and beat in the remaining 4 tablespoons of butter, the confectioners' sugar and the bourbon until the filling is fluffy.
5. Arrange half of the cookies on a work surface, tops down. Scoop 1 tablespoon of the butterscotch filling into the center and cover with the remaining cookies, tops up; press gently to form sandwiches. Transfer the cookies to a platter and serve.

This recipe for biscochitos, rich cinnamon-sugar cookies from Mexico, makes an extra-large batch so there’s plenty for your holiday cookie swap. 

INGREDIENTS

• 1 pound pure lard, at room temperature
• 2 1/2 cups sugar
• 3 large eggs
• 1 tablespoon Pernod
• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. In the bowl of a standing mixer fitted with the paddle, beat the lard with 1 1/2 cups of the sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs and anise extract.
2. In a large bowl, whisk the flour with the baking powder and salt. Add the lard mixture and knead gently until a dough forms.
3. On a lightly floured surface, using a floured rolling pin, roll out half of the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible. Working in batches, transfer them to ungreased baking sheets, spacing them 1/2 inch apart. Bake the cookies for 10 to 12 minutes, or until golden, rotating the baking sheets halfway through. Let the cookies cool slightly on the baking sheets.
4. In a large shallow bowl, mix the remaining 1 cup of sugar with the cinnamon. Dredge the warm cookies in the cinnamon sugar and transfer them to a rack to let cool completely. Repeat to make the remaining cookies.

Source: http://ift.tt/2hGO4RH

This recipe, made with store-bought eggnog, is a festive spin on the typical whipped cream. It’s perfect for topping pies, pancakes, ice cream, hot chocolate or even eating by the spoonful. 

INGREDIENTS

• 1 cup heavy cream
• 1/3 cup store-bought eggnog
• 2 tablespoons confectioners’ sugar
• 1/4 teaspoon rum extract
• 1/4 teaspoon vanilla extract

HOW TO MAKE THIS RECIPE

1. In a medium bowl, using a hand mixer, mix all of the ingredients until stiff peaks form.

Source: http://ift.tt/2hGAEoS

No ice cream maker?  No problem!  This no-churn Eggnog Ice Cream, topped with crushed candy canes, is here to make your holiday easier and tastier.  Slideshow: More Ice Cream Recipes

INGREDIENTS

• 2 cups heavy cream
• 1/4 cup store-bought eggnog
• One 14 ounce can sweetened condensed milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Crushed candy canes, for garnish

HOW TO MAKE THIS RECIPE

1. In a medium bowl, using a handheld mixer, beat the whipped cream until stiff peaks form. In a large bowl, whisk the eggnog with the sweetened condensed milk, cinnamon, and vanilla extract. Fold in the whipped cream in three batches. Pour into a 9-by-3-inch metal loaf pan and freeze until firm, about 8 hours. Serve garnished with candy canes.

Source: http://ift.tt/2hD86PT

This comforting side dish is creamy, perfectly sweet, and has a terrific eggnog flavor. Slideshow: More Sweet Potato Recipes

INGREDIENTS

• 1/2 cup store-bought eggnog
• 1/4 cup whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1/2 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 medium sweet potatoes (about 2 pounds), baked and skins removed
• Kosher salt
• 1/4 cup coarsely chopped toasted pecans, for garnish

HOW TO MAKE THIS RECIPE

1. In a small saucepan, simmer the eggnog with the milk, butter, brown sugar, cinnamon and vanilla until the sugar has dissolved; keep warm.
2. In a medium bowl, mash the sweet potatoes until smooth. Fold in the eggnog mixture and season with salt. Transfer to a serving bowl and garnish with pecans; serve immediately.

Source: http://ift.tt/2hGD5rA

This version of oatmeal is sweetened with eggnog and topped with chocolate shavings and a drizzle of maple syrup. 

INGREDIENTS

• 1 cup old fashioned rolled oats
• 1 cup store-bought eggnog
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• Chopped dried fruit and maple syrup, for serving

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, whisk the oats with the eggnog, milk, vanilla, ground cinnamon and nutmeg and bring to a simmer. Cook, stirring occasionally until the oats are tender and have absorbed the liquid, 6 to 8 minutes. Transfer to bowls, garnish with dried fruit and serve, passing maple syrup at the table.

Source: http://ift.tt/2hD4y0k

Around the holidays, master baker Eli Zabar uses his leftover brioche for this incredibly simple and super versatile bread pudding. Zabar likes to serve it with his favorite jam or stewed seasonal fruit, but it’s also great with a drizzle of maple syrup and a dollop of whipped cream. Slideshow: Breakfast Breads

INGREDIENTS

• Softened unsalted butter, for greasing
• 6 large eggs
• 3 egg yolks
• 1 cup sugar
• 1 quart heavy cream
• 1 teaspoon vanilla extract
• 1 large loaf brioche bread, cut into 1-inch pieces
• Maple syrup and stewed fruit or apricot jam, for serving

HOW TO MAKE THIS RECIPE

1. Lightly butter a deep 4-by-13 inch casserole dish. In a large bowl, whisk the eggs with the egg whites and sugar until smooth. Whisk in the heavy cream and vanilla extract.
2. Arrange the brioche in the casserole and pour the custard over the bread, making sure that each piece is submerged. Cover with foil and refrigerate overnight.
3. Preheat oven to 325°. Bake the bread pudding, covered, for 1 hour. Uncover and bake for about 25 minutes more, until the middle is set and the top is lightly browned. Let cool for 10 minutes and serve with maple syrup and stewed fruit or jam.

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Wondering how to make sushi without rice? Try these vegan tramezzini sushi rolls, prepared with a slice of bread filled with tofu and mixed vegetables.

INGREDIENTS

• Bread (8 thick slices, white, crusts removed)
• Vegetable spread
• Carrot (2, cooked, thinly sliced lengthways)
• Cucumber (1/2, thinly sliced lengthways)
• Tofu (220 g, diced)
• Salade cress

Preparation time: 15 m

Recipe category: Appetizer

Recipe yield: 4

Recipe cuisine: Japanese

PREPARATIONS:

1. To prepare tramezzini sushi without rice, flatten each bread slice with a rolling pin and spread both sides lightly with the vegetable spread.
2. Put the carrots, cucumber, tofu and salad cress at the end of each slice, leaving a margin around the edges and roll up tightly.
3. Roll in sesame seeds, pressing them in lightly.
4. Wrap tightly in plastic wrap and chill for at least 20 minutes before serving.
5. Garnish the tramezzini sushi without rice with mizuna.

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Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

INGREDIENTS (4 servings)

• 1 pound lean ground beef 
• ¾ cup finely chopped white onion 
• ½ cup finely chopped red bell pepper 
• 4 cloves garlic, chopped 
• 2 tablespoons chili powder 
• 1 tablespoon ground cumin 
• 2 teaspoons dried oregano 
• 1 teaspoon ground coriander 
• 1 14-ounce can diced tomatoes 
• ¼ cup water 
• 4 medium sweet potatoes 
• ½ cup shredded cheese, such as Cheddar or pepper Jack 

Preparation: 30 m
Ready In: 30 m 

PREPARATIONS

1. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes. 
2. Meanwhile, prick sweet potatoes with a fork in several places. Microwave on High until tender all the way through, 12 to 15 minutes. 
3. Serve the sweet potatoes topped with the chili and cheese. 

Nutrition information

• Serving size: 1 cup chili & 1 sweet potato each 
• Per serving: 417 calories 18 g fat(7 g sat); 8 g fiber; 35 g carbohydrates; 31 g protein; 42 mcg folate; 88 mg cholesterol; 12 g sugars; 0 g added sugars; 24269 IU vitamin A; 62 mg vitamin C; 233 mg calcium; 5 mg iron; 443 mg sodium; 1286 mg potassium 
• Nutrition Bonus: Vitamin A (485% daily value), Vitamin C (103% dv), Iron (28% dv), Calcium (23% dv) 
• Carbohydrate Servings: 2½ 

Exchanges: 1½ starch, 1½ vegetable, 3 lean meat, ½ high-fat meat

Salsa-Black Bean Burgers

Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. We use crushed tortilla chips to bind them together, making them a great vehicle for using up those crumbs that inevitably fall to the bottom of the bag.

INGREDIENTS (8 servings)

• 1/2 cup prepared salsa 
• 2 (15 ounce) cans low-sodium black beans, rinsed 
• 1 cup well-crushed tortilla chips 
• 1/2 cup grated white onion 
• 1 large egg, beaten 
• 3 tablespoons mayonnaise 
• 4 teaspoons chili powder 
• 2 teaspoons ground cumin 
• 3/4 teaspoon salt 
• 3 tablespoons avocado oil or canola oil, divided 
• 8 whole-grain burger buns, toasted 
• 1/2 cup prepared guacamole 
• 8 slices tomato slices 
• 1 cup sprouts 
• 1/2 cup thinly sliced red onion 

Preparation: 20 m
Ready In: 30 m

PROCEDURE

1. Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10 minutes. 
2. Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each). 
3. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side. Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion. 
4. To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave to reheat. 

Nutrition information

• Serving size: 1 burger each 
• Per serving: 404 calories; 18 g fat(2 g sat); 11 g fiber; 50 g carbohydrates; 12 g protein; 29 mcg folate; 25 mg cholesterol; 6 g sugars; 0 g added sugars; 754 IU vitamin A; 6 mg vitamin C; 127 mg calcium; 3 mg iron; 689 mg sodium; 584 mg potassium 
• Carbohydrate Servings: 3 1/2 
• Exchanges: 3 starch, 1/2 veg, 1 lean meat, 2 1/2 fat