Organic Christmas breakfast cookies
Ingredients
2 sticks butter
1 1/4 cups brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
1/2 tsp. sea salt
2-3 cups uncooked oats (quick or old-fashioned)
2 cups favorite trail mix or 1 cup dried cranberries and 1 cup chopped nuts
1. Heat oven to 350 degrees. Beat together butter and sugars until creamy. Stir in eggs and vanilla. Combine flour, baking soda, and salt. Add flour mixture to egg mixture. Stir in oats and trail mix. (The amount of oats you use will be determined by the type of trail mix. A chunky trail mix will require fewer oats. More oats will produce a thicker cookie; fewer oats will produce a cookie that spreads more during baking.)
2. Drop rounded tablespoons on an ungreased cookie sheet. Bake 8 minutes or until golden brown. Cool a minute or so on the cookie sheet (too long and they'll stick), then remove to a wire rack. Makes about 4 dozen cookies.
from the chicago tribune
Roast chicken with chunky miso sauce and grapefruit
Preparation time: 30 minutes
Cooking time: 20 minutes
Yield: 4 servings
"This is the quintessential Vong dish, half French and half Asian," writes Jean-Georges Vongerichten in "Asian Flavors of Jean-Georges." Miso and yuzu may be found at Asian or specialty markets. Frisee is sold in specialty markets but any crisp green, such as Romaine, can be used.
Ingredients
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 chicken, 3 pounds, cut into pieces
Salt and freshly ground white pepper
1 cup creme fraiche or sour cream
1 Tbsp. chunky miso, or use any miso
1 Tbsp. yuzu or lime juice
1 grapefruit, peeled, segmented, juices reserved, chopped into 1/2-inch cubes
1 fresh Thai chili, seeded, minced
1 bunch frisee, leaves separated
1 Tbsp. fresh lemon juice
1. Heat the oven to 450 degrees. Heat 2 Tbsps. of the oil in a large ovenproof skillet over medium-high heat. Sprinkle the chicken pieces with salt and white pepper; add to the skillet, skin side down. Cook until very brown on one side, about 10 minutes, then turn the chicken and transfer to the oven and cook until cooked through, about 10 minutes.
2. Meanwhile, put the creme fraiche and miso in a saucepan over low heat. Whisk the mixture together and warm gently; do not allow the mixture to boil. When bubbles begin forming around the edges, remove from the heat and whisk in yuzu juice; set aside.
3. In a bowl, toss the grapefruit and its reserved juices with the chili and 2 Tbsps. of the oil. In a separate bowl, toss the frisee with the lemon juice and remaining 1 Tbsp. oil and season with salt.
4. Spoon the miso sauce into the bottom of four serving bowls. Center the chicken pieces on the sauce, then spoon the solids from the grapefruit mixture on top. Garnish with the frisee, drizzle on the remaining grapefruit juice, and serve.
Nutrition information per serving: 726 calories, 66% of calories from fat, 53 g fat, 17 g saturated fat, 159 mg cholesterol, 16 g carbohydrates, 47 g protein, 662 mg sodium, 6 g fiber.
from food.realsimple.com
Sautéed Collard Greens
Bring a large saucepan of salted water to a boil. Add the collard greens in batches and cook until tender, about 10 minutes. Using a slotted spoon, transfer the greens to a colander and rinse under cool water. Squeeze the leaves to remove any excess water.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Add the greens, salt, and pepper. Cook, stirring frequently, until wilted and tender, 3 to 4 minutes.
In Advance: Rinse the greens, pat them dry, and slice. Wrap in a clean kitchen towel or place in a resealable bag and refrigerate for up to 24 hours.
Yield: Makes 6 to 8 servings
NUTRITION PER SERVING: CALORIES 138 (91% from fat); FAT 14g (sat 0g); SUGAR 0g; PROTEIN 1g; SODIUM 246mg; FIBER 2g; CARBOHYDRATE 4g