Mocha Walnut Brownies

• Nonstick vegetable spray
• 1/2 cup (1 stick) unsalted butter
• 4 oz. semisweet or bittersweet chocolate, coarsely chopped
• 1 tablespoon instant espresso powder
• 2 large eggs
• 1 cup sugar
• 3/4 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon kosher salt
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips

1.  Heat oven to 350 degrees.  Spray 8 inch square pan with nonstick vegetable spray.  Line the pan with a piece of parchment paper, leaving the paper hanging over two sides.  Spray the parchment paper with nonstick vegetable spray.
2.  In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.
3.  With an electric mixer, beat the eggs and sugar on medium high until light and fluffy.  Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated.  Fold in the walnuts and chocolate chips.
4.  Spread the batter in the prepared plan and bake until a toothpick inserted in the center comes out clean, 30 minutes.
5.  Cool completely in the pan.  Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into sixteen squares.

Spinach and Feta Stuffed Focaccia

1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
10 ounce bag fresh spinach
3/4 cup (3 ounces) crumbled feta cheese
2/3 cup raisins (preferably golden raisins)
3 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (13.8 ounce) can refrigerated pizza dough
cooking spray
Optional:
1 tablespoon milk
1 tablespoon water
1/4 cup grated parmesan cheese

1.  Preheat oven to 450 degrees; as oven preheats toast the pine nuts.
2.  In a small bowl, combine feta cheese, raisins, lemon juice, oregano, salt and red pepper.
3.  Heat oil in a large nonstick wok over medium high heat.  Add onion and garlic; saute 1 minute.  Add half of spinach; cook until spinach wilts, about 1 minute.  Add remaining spinach and cook about two minutes, stirring constantly, until it wilts.  Remove from heat; stir in pine nuts plus small bowl with feta, raisins, lemon juice, oregano, salt and red pepper.
4.  Place dough on a baking sheet covered with cooking spray; pat dough into a 15 x 12 inch rectangle. Spread spinach mixture lengthwise over half of dough, leaving a 1 inch border.  Fold other half of dough over filling; press edges together with a fork.  Cut several diagonal slits in top of dough.  Optionally, add milk, water and parmesan cheese to top.
5.  Bake at 450 for 10 minutes.

Chicken Orzo Salad with Feta Cheese

1 1/4 cups uncooked orzo
1 package Morningstar Farms Chicken Strips
1 cup spinach leaves, torn
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground pepper
6 tablespoons (1 1/2 ounces) crumbled feta cheese

1.  Cook pasta according to package directions, omitting salt.  Drain well.
2.  As pasta cooks, heat chicken strips.
3.  Combine vinegar, olive oil, salt and black pepper in a small bowl, stirring with a wisk.
3.  Combine pasta, chicken, spinach, tomatoes, red pepper, basil and oregano in a large bowl; toss well.
4.  Drizzle vinegar mixture over pasta mixture and add feta cheese; toss well to combine.

Broiled Sweet-and-Spicy Salmon with Pineapple

1 cup long-grain rice
1/4 cup maple syrup
1/4 teaspoon cayenne pepper
1 lb. skinless salmon filet cut into 4 pieces
coarse salt
ground pepper
nonstick cooking spray
1/2 of whole (4 lb) pineapple; peeled, cored and cut into 8 pieces lengthwise.
1/4 cup lightly packed fresh cilantro leaves, roughly chopped
lime wedges for serving

1.  Heat broiler with rack in top position.
2.  Cook rice according to package instructions.
3.  In a small bowl, stir together maple syrup and cayenne pepper.
4.  Season salmon with salt and pepper.
5.  Spray a rimmed baking sheet with cooking spray, arrange salmon and pineapple in a single layer and brush with 1/2 maple syrup glaze.
6.  Broil until salmon is cooked though, about 8-11 minutes.  Brush salmon and pineapple with glaze halfway through.
7.  Add cilantro to rice and fluff with a fork.
8.  Serve rice with salmon, pineapple and lime wedges.

Chicken Salad with Pineapple-Lime Dressing

1 teaspoon lime zest
2 tablespoons lime juice (from 1 lime)
2 teaspoons minced shallot
1 1/2 teaspoon honey
3/4 - 1 teaspoon havanero or jalapeno chili, stemmed and seeded
6 tablespoons olive oil
coarse salt
ground pepper
1/4 cup finely chopped pineapple
spinach
1/3 cup toasted cashews, chopped
1 package morningstar farms chicken strips

1.  In a large bowl wisk together lime zest, lime juice, shallot, honey and chili.  Add oil and wisk until combined.  Season with salt and pepper, and stir in pineapple.
2.  Add spinach, cashews and chicken strips.  Toss until greens are coated with dressing.

Dressing is great over fish or rice.

Couscous with Chickpeas, Tomatoes, and Edamame

• • YIELD: 5 servings (serving size: 1 1/3 cups)

  Ingredients

  1 tablespoon olive oil
• 1 cup fresh or frozen shelled edamame (soybeans)
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2 1/4 cups water, divided
• 1/4 cup chopped fresh basil
• 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 2 cups coarsely chopped green onions
• 1 cup crumbled feta cheese

Preparation

• Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.

Cooking Light 
MARCH 2003

Black Bean Burrito Bake

Roasted Chicken Artichoke Calzone

1 (14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough

1. Preheat oven to 425°.
2. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
3. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Chili Glazed Tofu

Spicy Stir Fried Tofu with Snow Peas, Peanut Butter and Mushrooms

Ingredients

• 1 (14-ounce) package extrafirm tofu, drained and cut into 1-inch cubes
• 2 teaspoons canola oil
• 3/4 pound snow peas, trimmed
• 1 cup red bell pepper strips
• 3/4 cup water, divided
• 1/2 cup sliced green onions
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 cups sliced shiitake mushrooms (about 8 ounces)
• 2 tablespoons reduced-sodium tamari
• 2 tablespoons creamy peanut butter
• 1 teaspoon cornstarch
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1/4 teaspoon salt

Preparation

• Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
• Heat oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally. Remove from pan; keep warm. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir-fry 3 minutes. Add mushrooms; stir-fry 2 minutes.
• Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.

Cooking Light 
JANUARY 2008

Creamy Parmesan Orzo

Last Minute Lasagna

Black Bean Tomato Qinoia

2 teaspoons grated lime zest
2 tablespoons fresh lime juice (about half a lime)
1 tablespoon vegetable oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa
1 (14 - 15 ounce) can black beans, rinsed and drained
1 (14 - 15 ounce) can diced tomatoes
4 scallions, chopped
1/4 cup fresh cilantro, chopped

1.  In a small bowl, whisk together lime zest and juice, oil, sugar, salt, and pepper.
2.  Prepare quinoa according to package instructions.
3.  Add dressing to quinoa and toss until absorbed, then stir in black beans, tomatoes, scallions and cilantro.

Miso Noodle Bowl

Mexican Lasagna

1 cup fresh cilantro leaves

4 scallions, coarsely chopped

Coarse salt and ground pepper

10 ounces fresh baby spinach

Nonstick cooking spray

8 corn tortillas (6-inch)

1 can (15.5 ounces) pinto beans, drained and rinsed

1 cup prepared salsa (mild or medium)

8 ounces pepper Jack cheese, grated (about 2 cups)

1. Preheat oven to 425° . In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Pennette with Asparagus and Pine Nuts

Creamy Mushroom Farfalle

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
3. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.