Almond Graham Square

Ingredients

Makes 16
1 1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt
2 cups sliced almonds
Directions

Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.

In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.

Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.

Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.

Remove from pan; peel off foil, and cut into 16 squares with a serrated knife. Squares will keep, in an airtight container at room temperature, for 4 to 5 days.

Ne Plus Ultra Cookies

Ingredients

1/2 cup unsalted butter (1 stick), softened
2/3 cup packed dark-brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup raisins
1 cup pecans, coarsely chopped
Directions

Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add vanilla and eggs; mix until well combined.
Sift flour, salt, and baking soda into a medium bowl; add to butter mixture on low speed until just combined. Stir in chocolate chips, raisins, and pecans.
Roll dough into 2 1/2-inch balls, then flatten to 1-inch thick. Transfer to baking sheets lined with parchment. Bake cookies until golden brown, about 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days

Cinnamon Swirl Buns

Makes 18 buns. Note I did not say “servings”. That’s between you and your buns.

Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray

Filling
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt

Glaze
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

For dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.) Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling: Mix brown sugar, cinnamon and pinch of salt in medium bowl.

Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Note: These buns were best the day they were baked. The second day, they were on the tough side. If you anticipate wanting them over a few days, glaze them to order, heating the buns beforehand to soften them up.

Asparagus Stir-Fry

Toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered

Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

Serves 2-4 (main/side)

Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

Ingredients

Serves 4
4 medium carrots
3 tablespoons fresh lemon juice
3 tablespoons olive oil
4 scallions, thinly sliced
Coarse salt and ground pepper
5 whole-wheat hamburger buns
1 can (15 ounces) lentils, rinsed, drained, and patted dry
1 large egg
1/4 cup thinly sliced fresh mint leaves
1/2 cup plain low-fat yogurt
1 head Bibb lettuce
Directions

In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.

Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.

Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.

In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Grilled Portobello Pizzas

Ingredients

Serves 4
12 cherry tomatoes, halved (about 1/2 pound)
4 teaspoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon Roasted Garlic
Kosher salt and freshly ground black pepper
8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)
Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)
4 very thin slices prosciutto (about 1 ounce)
4 tablespoons Rough-Cut Basil Pesto

Directions

Prepare a stove-top griddle or outdoor grill.

Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.

Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.

Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.

Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.

Arrange 1 of each pizza on each of 4 dinner plates and serve.

Chili Cashew Crusted Fish

Serves 2

400 g fish fillets, frozen and then thawed are fine
25 g butter
3 tbsp breadcrumbs
50 g cashew nuts, raw, and coarsely chopped
1 tsp sambal oelek
1 garlic clove, minced
1 lime - the juice and the zest
handful of cherry tomatoes

Preheat the oven to 225°C. Divide the fish into portions if you're using a frozen (and thawed) block of fish. Put it in an oven-proof dish and salt lightly.

Melt the butter and add breadcrumbs, nuts, sambal oelek, garlic, lime juice and lime zest. Spread on top of the fish. Halve the tomatoes and place them alongside.

Bake in the oven for about 20 minutes or until the fish is done (it should be opaque and flaky) and the crust has some color.