Chocolate Guinness cupcakes
Makes 24 cupcakes
Cupcake ingredients
1 (12-ounce) bottle Guinness stout
1/2 cup milk
1/2 cup vegetable oil
1 Tbsp pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa, plus more for garnish
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
Frosting ingredients
1 (8-ounce) pkg cream cheese, softened
1/3 cup heavy cream
1 lb confectioners’ sugar
Cocoa powder, for dusting
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
4. Butter 24 muffin tins and divide the batter among the muffin tins.
5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
6. Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners’ sugar. Top each cupcake with a heap of frosting and dust with cocoa.from seasonalchef.com
Blood orange, avocado and red onion salsa
1 blood orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeno
2 teaspoons fresh lime juice
2 teaspoons olive oil
1. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments.
2. Add avocado, onion, jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
from the chicago tribune
Couscous-chicken salad
Total time: 20 minutes
Makes: 1 serving
Whole-wheat couscous is one of the fastest ways to get your whole-grain fix. Make this salad the night before, and the flavors will meld in time for your brown-bag lunch the next day. Refrigerate in an airtight container for up to 3 days. Adapted from the Washington Post.
Ingredients
1/2 cup boiling water
1/3 cup quick-cooking whole-wheat couscous
3 ounces skinless cooked chicken breast, cut into 1/2-inch chunks
1/2 cup cooked chickpeas (if using canned, drain and rinse them)
2 water-packed artichoke hearts, drained and coarsely chopped
1 tomato, cored, seeded and coarsely chopped (about 1/2 cup)
1 ounce feta cheese, crumbled or cut into 1/2-inch chunks
1 tsp. extra-virgin olive oil
1 Tbsp. red or white wine vinegar
3 large basil leaves, rolled and cut into thin strips (chiffonade)
Freshly ground pepper
1. Stir the boiling water and couscous together in a bowl; cover. Let sit 5 minutes; fluff the couscous with a fork.
2. Add the chicken, chickpeas, artichoke hearts, tomato, feta, oil, vinegar and basil, tossing gently to combine. Season with pepper to taste.
Each serving: 661 calories, 26% of calories from fat, 19 g fat, 6 g saturated fat, 97 mg cholesterol, 77 g carbohydrates, 49 g protein, 541 mg sodium, 26 g fiber.
from the los angeles times
Nancy's chopped salad
Total time: 30 minutes
Servings: 6
Oregano dressing ingredients
4 cloves garlic
2 Tbsps. dried oregano
2 tsps. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsps. lemon juice, or juice of 1 lemon
1/4 cup good red wine vinegar
1/4 cup extra-virgin olive oil
1. Roughly chop the garlic and then add the oregano, salt and pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste.
2. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork, allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.
Salad ingredients
1 (15-ounce) can chickpeas, drained
1 red onion, peeled and sliced into fine rings
1/2 pound provolone, sliced 1/4-inch thick then cut into 1/2-inch ribbons
1/2 pound salami, peeled, sliced 1/4-inch thick then cut into 1/2-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce, cored, and cut in ribbons 1/4- to 1/2-inch wide
1 head radicchio, cored and cut in ribbons 1/4- to 1/2-inch wide
2 Tbsps. dried oregano for garnish (optional, preferably Sicilian or Turkish)
1. Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 tsps. salt. Set aside until ready to serve.
2. When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Serve immediately.
Each serving: 490 calories; 23 grams protein; 25 grams carbohydrates; 6 grams fiber; 34 grams fat; 13 grams saturated fat; 56 mg. cholesterol; 2,285 mg. sodium.