Andes Mint Cookies

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 12 ounces semi-sweet chocolate chips (2 cups)
• 2 large eggs
• 2 1/2 cups AP flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• Andes mints candies, broken in half

1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
3. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
4. Chill one hour.
5. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
6. Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.

Black Bean and Summer Squash

Black Bean and Summer Squash Enchiladas

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These enchiladas are a little hard to get out of the pan completely intact, so I often bake and serve them in individual dishes.

1 medium onion, chopped fine
2 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped
12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
1 tablespoon nutritional yeast
2 teaspoons lime juice
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas
chopped green onions, for serving

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Servings: 4

Yield: 8 enchiladas

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Nutrition Facts

Nutrition (per serving): 269 calories, 27 calories from fat, 3.2g total fat, 0mg cholesterol, 753.6mg sodium, 654.5mg potassium, 51.6g carbohydrates, 10.9g fiber, 4.5g sugar, 12.1g protein, 4.8 points.

Quick Enchilada Sauce
Recipe By :Mary McDougall, "McDougall Health Supporting Cookbook Volume 1"
Serving Size : 2 1/2 cups
1 cup tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons chili powder
2 tablespoons cornstarch -- or arrowroot
Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.

Baked Spring Rolls

Easy Baked Spring Rolls

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I call these “easy” because unlike most egg roll recipes, the vegetables are not pre-cooked before rolling.  The result is a lighter, fresher-tasting filling, as well as easier preparation.

Sambal Oelek is a very hot paste made from chile peppers, vinegar, and salt. Reduce it or eliminate it if you don’t like spicy foods, or replace it with any chili sauce or red pepper flakes.

1/2 head Napa Cabbage (about 8 ounces cored and shredded)
1 carrot
1/2 tablespoon sambal oelek (or other chili paste, to taste)
6 ounces extra-firm tofu
1 teaspoon soy sauce or tamari
2 teaspoons water
1 teaspoon seasoned rice vinegar
1/4 teaspoon sesame oil
24 spring roll wrappers (I used 4×4-inch wrappers)

Cut the cabbage in quarters lengthwise and cut out and discard the hard core. Slice two of the quarters thinly, and reserve the other two for another use. Cut the carrot into thin matchsticks about 1-inch long. Mix the cabbage with the carrot in a large bowl and stir in the sabal oelek (chili paste).

Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu.

Preheat oven to 375 F. Place one spring roll wrapper on your work surface with a corner toward you. (Keep the remaining wrappers covered to prevent them from drying out.) Place a heaping tablespoon of the cabbage mixture in the center and top it with a line of tofu cubes. Bring the bottom corner over the filling and the two sides in, forming an envelope-like packet. Moisten the top corner with a little water and roll up from the bottom, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients.

Bake for 6-9 minutes. Turn over and bake for another 6-10 minutes or until golden brown. Serve with a sweet and sour dipping sauce such as Apricot Duck Sauce.

Servings: 6
Yield: 24

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Nutrition Facts

Nutrition (per 4 spring rolls): 97 calories, 15 calories from fat, 1.7g total fat, 0mg cholesterol, 154.8mg sodium, 62.9mg potassium, 18.9g carbohydrates, less than 1g fiber, less than 1g sugar, 3.2g protein, 1.9 points.

banana coconut muffins

Coconut Banana Muffins

If you want to turn up the tropical flavour factor, stir in some chopped dried apricots, dates and/or candied ginger.

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
3/4-1 cup shredded or flaked coconut
2 mashed very ripe bananas
1/2 cup sugar – white or brown
1/3 cup melted butter or canola oil
1/3 cup buttermilk or plain yogurt
1 large egg
1 tsp. vanilla

Preheat oven to 375°F and line muffin cups with paper liners.

In a large bowl, stir together the flours, baking powder and salt. Toss in about 1/2 cup of coconut. In another bowl whisk/mash together the bananas, sugar, buttermilk, egg and vanilla; add to the dry ingredients and stir just until blended. Don’t overmix.

Divide batter among lined muffin cups and sprinkle with remaining coconut. Bake for about 25 minutes, until puffed and golden, about 25 minutes. Makes about 10 muffins.

Grilled Piri Piri Chicken

Ingredients

3 tbsp (45 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
1 head garlic, (about 14 cloves) minced
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) hot pepper flakes
1 tsp (5 mL) salt
6 chicken breasts or chicken legs, (unskinned)

Preparation:

In small bowl, combine lemon rind and juice, garlic, olive oil, hot pepper flakes and salt. Rub over chicken, pushing some of the mixture under skin.

Refrigerate chicken for at least 8 hours or up to 24 hours. On greased grill over medium heat, cook chicken, covered, for about 15 minutes on each side or until breasts are no longer pink inside, or juices run clear when legs are pierced with a fork.

Pumpkin Quinoa Muffins

SERVINGS
Makes 12 muffins

INGREDIENTS
1 1/4 cups whole wheat pastry flour
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups quinoa, cooked and drained
2 eggs
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/4 cup shelled sunflower seeds or pepitas

PREPARATION
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2. In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
3. In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
4. Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

Chocolate Chip-Filled Melting Moments

Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 300°.

Sift both flours, cornstarch, baking powder, and salt together into a medium bowl. Set aside.

Using an electric mixer, beat together butter and sugar at medium speed until smooth. Scrape sides as needed. Mix in vanilla until blended. Decrease mixer speed to low and add flour mixture. Mix just until combined and a smooth dough has formed.

Use about 1/2 tablespoon of dough for each cookie. Roll each into a ball and place about 2 inches apart on lined baking sheets. Flatten each with a fork to about 1 & 1/4 inches in diameter.

Bake sheets one at a time until the bottoms of the cookies begin to brown, about 25-30 minutes. The tops should not change color. Cool on pan for about 10 minutes, then transfer to wire racks to cool completely.

Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup mini chocolate chips

Stir together butter, sugar, and vanilla until smooth. Stir in chocolate chips.

Turn half of the cookies over and spread about a teaspoonful of filling on each. Place the remaining cookies on top of the filling. Press gently.

Makes 16 sandwich cookies (32 individual cookies).