Makes 1 loaf, or 3 mini loaves, or 12 regular muffins. Easily doubled. Prep: 20 mins; Bake time 50 -55 mins Wet Mixture Ingredients 1 egg 6 TBS butter slightly melted 1 cup sugar ¼ cup plain yogurt or vanilla yogurt (low-fat or not) 1 lemon, finely zested 1 zucchini, medium to large size or 2 small (a heaping 1 cup finely grated) – skin-on, ends removed, grate entire zucchini using a fine grater/shredder (as it sits water will drain off ) 1 – 8¼ oz. can crushed pineapple, drained well Dry Mixture Ingredients 1 ½ cups all-purpose flour ¼ tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp ground cinnamon ¼ tsp ground nutmeg (same amount if freshly ground) ½ cup chopped walnuts, Optional Directions Preheat oven 350°F. Butter the bottom and sides of pan(s) or spray with baking spray. Strain off as much liquid as possible from grated zucchini and crushed pineapple by gently pressing with a large spoon in a mesh strainer. In a large bowl, whisk egg and melted cool butter. Add sugar, yogurt, and lemon zest; continue whisking until well combined and thick. With a spatula, stir in the zucchini and pineapple until well incorporated. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Using a spatula, gradually stir dry ingredients into wet until mixed well. Fold in walnuts at this point, if desired. Pour batter into greased pan(s) Bake 45-55 minutes for regular size loaf and about 25-35 minutes for mini loaves. Start checking for doneness 5 minutes early with a toothpick. Toothpick should come out clean, or with just a few crumbs. Cool in pan. Suggestions: Store loosely under parchment paper or in a paper bag, not fully closed-up in Tupperware or plastic wrap. After a day, store in refrigerator or freeze. Thaw at room temperature when ready to eat. Toast slices in the oven for a few minutes and eat with a little butter spread.

Ingredients 3/4 cup (6 oz.) light corn syrup 1/4 cup (4 TBS) butter 2 tsp cold water 2 5/8 cups confectioners’ sugar 1 cup marshmallows 5 quarts (20 cups) plain popped popcorn = 3 microwave bags or 1½ cups of popcorn kernels stove popped Directions Pop popcorn. Put popcorn in a very large heat proof bowl (or divide between 2 large bowls), place in the oven at 200 degrees to keep it just warm while making sauce. In a saucepan over medium heat, combine all ingredients, except popped popcorn. Heat and stir until all marshmallows are melted and the mixture comes to a slight boil. Carefully pour the hot mixture over the popcorn. Quickly, using 2 rubber spatulas toss popcorn to equally distribute. Grease hands with vegetable oil, or butter. You have time to make all of the popcorn balls, but move quickly shaping the coated popcorn into balls before it cools. If you want them on a stick, place a sucker stick (Wilton’s brand) or a popsicle stick through the center. Wrap in cellophane or plastic wrap and store at room temperature. #popcorn #popcornball

SPIN Playlist 10/22/2009 (PDF File) #SpinPlaylist

Garam masala is an Indian spice blend with a hit of  pungent, sweet, and smoky flavors. Easy to find in most grocery stores, online, or make Garam masala yourself. Serves 4 Ingredients and Prep 1/2 Serrano pepper, seeded & stemmed (or Jalapeño pepper). This amount of chile pepper makes a medium/hot dish, so add more if you want it hotter.  Read about the heat score of a few common fresh chile peppers! 1/2 cup  fresh cilantro leaves 1/2 cup  chopped green onions 1/4 cup  Greek-style yogurt (such as Fage) 4  tsp  cream cheese 2  tsp  fresh lime juice 1/2  tsp minced peeled fresh ginger 1/2  tsp  salt 1/8  tsp  sugar 1/8  tsp  cumin seeds 1 or 2  garlic cloves, crushed 2 TBS  chopped fresh mint 1/2  tsp  garam masala 1/4 tsp  salt 4  (6-ounce) skinless halibut fillets (Or any white fish will work like grouper, cod, tilapia, haddock, sea bass, mahi mahi … whatever’s on sale and looks good) 1  TBS  canola oil 1 TBS  butter Directions 1. Place pepper in a mini food processor; pulse a few times to chop. Add next 10 ingredients: the cilantro, green onions, yogurt, cream cheese, lime juice, ginger, salt, sugar, cumin seeds, garlic. Process until smooth. By hand, stir in mint. 2. Heat a large NONSTICK skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Serve fish with dollop of mint sauce. Serving suggestions: Recipe for Basmati Rice, with golden raisins or ¼ cup thawed frozen green peas and 2 TBS chopped green onions. Also serve with spinach or spring salad with fresh strawberries, feta or goat cheese, red onion, & candied pecan or slivered almonds. Wonderful every day meal and for dinner guests. #fish #halibut #IndianCuisine

Makes a plentiful amount to frost a triple layer cake or easily 24 cupcakes; Frosting prep and cook time: about 15 minutes Frosting Ingredients 6 oz. (12 TBS) unsalted butter 1 cup firmly packed dark brown sugar 3/4 cup heavy cream; more if needed 18 oz. (4 1/2 cups) powdered sugar, sifted to break any clumps then spooned into measuring cup and leveled 1 1/2 tsp vanilla extract Directions First bake a vanilla cake and allow to cool. Any box cake or homemade cake recipe.  Dr. Oetker Vanilla cake is really moist and delicious. Make the butterscotch frosting using a medium size, 4 or 5 quart saucepan.  Melt the butter over medium-low heat. Add the brown sugar. Using a wooden spoon, stir constantly, cooking sugar and butter for 4 minutes. The sugar will melt and look smooth, and will bubble. Adjust the heat if it gets too hot and the sugar starts too burn. Add the cream; continue to stir for another 2 minutes. The mixture will become smooth and glossy. Remove from the heat. Add powdered sugar and vanilla. Stir lightly to incorporate the sugar. Continue stirring vigorously for 5 minutes with a wooden spoon or use electric mixer on low speed. If it seems a little dry, stir in more heavy cream, 1/2 TBS at a time. Frosting should become thick, smooth and look spreadable. Immediately frost cake. Place a cake layer on serving plate and pour frosting over the center, about 1/2 to 1 cup. Spread evenly over the top and let excess roll over edges. Repeat with next layer(s). Spread frosting on sides. Let it set for about 30 minutes before cutting. #butterscotchfrosting #cake #vanillacake

Makes about 30 medium size cookies. Prep time: 20 minutes + 1 hr. refrigeration; Cooking time: 12 – 14 minutes A few tips and steps not to miss or modify: The selection of chocolate makes a difference. Chocolate chips are ok, but better to use bars of bittersweet chocolate chunked-up into pieces. For a delicious interesting flair, use ‘Chilies and Cherries Dark Chocolate’ (http://www.chocolove.com/chilies.htm). Use coarse Kosher salt instead of regular table salt. Results in little ‘sparks’ of salt with the sweet. Brown 1/2 cup butter to add to egg mixture.  This makes for an incredible cookie in general and it puts these cookies over the top. Brown it correctly, here’s how to directions and photos: http://simplyrecipes.com/recipes/how_to_brown_butter/ . Finally, allow the cookie dough roll to sit in the refrigerator for at least an hour, or freezer for 1/2 hour. Don’t skip it! And for the recipe… Ingredients: 1/2 cup unsalted butter, to be browned 1/4 cup unsalted butter, softened 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon active dry yeast 1 teaspoon kosher salt, plus additional for sprinkling 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 8 ounces coarsely chopped bittersweet chocolate (60% cocoa) optional – 3/4 cup coarsely chopped walnuts, toasted lightly Directions Brown the 1/2 cup butter. My short & sweet: Cut 1/2 cup of butter into TBS pieces; place in a heavy bottomed small sauce pan on medium-low heat. Melt butter. Continuing to cook, butter will foam on the top. Swirl butter around. The foam will start to clear; keep cooking, and watch for amber color to appear and a nice smell. Swirl around to even out the cooking. Smell will become more fragrant and amber color will even out. Once this happens work quickly, remove pan from heat and pour into a small heat proof bowl. If you leave it in the pan it may keep cooking and particles may burn. DO NOT strain! Set aside to cool a little. In a medium sized mixing bowl, sift together flour and baking soda. Whisk in the dry yeast and salt. In a large mixing bowl, using a mixer on medium speed (paddle attachment), beat the 1/4 cup of softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in prepared browned butter for 1 additional minute. Add the vanilla and eggs one at a time. Reduce mixer speed to low and gradually beat in flour mixture until just combined. By hand, stir in chocolate chunks and walnuts with a wooden spoon until combined. Make a cookie dough log. Get a 24 inch long piece of parchment paper or wax paper, and dump the cookie dough on it. Wrap the dough, and run your hands down to form a log about 2 to 2 1/2 inches in diameter. Put the wrapped log in refrigerator for an hour, or 30 minutes in freezer if in a hurry. Preheat oven to 375 degrees F. After dough has been chilled, place log on counter with parchment opened up. Cut log into about 3/4 inch thick slices. Place on clean parchment lined cookie sheets about 2 inches apart. If necessary, using your fingers, mold into more perfect circles. Bake in preheated oven for 12 minutes for chewy cookies, or 14 for crunchy. Cool 5 minutes before transferring to wire racks to cool completely. #ChocolateChip #ChocolateChipCookie #Cookies

Adapted from AllRecipes.com Makes 20 wings, easily double or quadruple recipe; Prep time:  15 mins., Cook time: 55 mins. Ingredients & Prep 20 chicken wings, thawed 3/4 cup all-purpose flour 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup melted butter 1/2 cup hot pepper sauce (such as Frank’s RedHot®) Directions Line a baking sheet (jelly roll pan) with tin foil to make clean-up a lot easier. Place cooling rack of the same size in the baking sheet. Lightly grease rack with cooking spray or rub with oiled paper towel. Dry the thawed chicken pieces of any moisture with paper towels. Place the flour, cayenne pepper, garlic powder, and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Tap off any excess flour and place each piece onto the prepared baking sheet. Put sheet in the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Two-part baking process: Move sheet of wings to oven and bake for 30-35 minutes. They should start to look  a little crispy when they’re ready. Meanwhile, whisk the melted butter and hot sauce together in a large bowl, large enough to toss the wings in. Remove wings from oven. Using tongs, place hot wings in the butter mixture. Toss wings to coat well. Allow excess sauce to drip off as you place pieces back on the baking sheet. Bake again for 15 to 20 minutes. The wings are done when they are crispy on the outside, and no longer pink in the center.

Baby bok choy is fairly easy to find in today’s grocery stores. Two – three bunches serves four. Ingredients & prep: 2-3 bunches bok choy, cut off  bottom of the bulb just far enough up so the individual stalks separate extra virgin olive oil 1/2 tsp kosher salt 1 med to large shallot, finely diced (substitute 2 cloves minced garlic) 1/2 fresh lemon optional to add some spice, 1/2 tsp red pepper flakes Par-boil (the partial boiling or steaming of food in order to later finish cooking it) the bok choy for about 4 minutes on the stove or in the microwave in covered dish with a little water. With bok choy slightly tender, cut into thick strips, about 1 inch across. Heat  a few TBS olive oil in a saute pan on medium. Add finely diced shallots (or garlic) and saute for a 1 to 2 minutes (do not brown).  Sprinkle 1/2 tsp  kosher salt. Add bok choy strips to pan and toss around, saute for 2 to 3 minutes. Optional: sprinkle red pepper flakes and toss with bok choy. Turn off heat and squeeze 1/2 lemon over pan in saute.Sprinkle a little kosher salt, serve and enjoy!

It’s an appetizer or a fun to eat main course I made at a Viking Cooking School class. I baked them at 400 degrees for 10 minutes and then lightly sautéed them in a little XVOO for a few more minutes. Use most any type ground meat. Serves 6 to 8; Prep time 20 – 30 minutes; Cook time 20 minutes Tomato salad ingredients: 4 medium size ripe tomatoes; peeled, seeded and chopped; Here’s how, score the top of the tomato at stem with an X for later peeling. Place tomatoes in boiling water for 30 – 60 seconds, immediately place in bath of ice water. Remove and peel from the top. Seed them and chop. Short-cut by using a can of diced tomatoes, though isn’t quite as good as fresh. 4 green onions, green tops only, very thinly sliced (subst. fine dice red onion) 3 TBS freshly squeezed lemon juice (about 1 lemon) ¼ cup finely chopped fresh mint (subst. fresh cilantro) 1 tsp granulated sugar, or to taste 1 tsp kosher salt, or to taste 1 tsp freshly ground black pepper Stir together all of the ingredients in a medium mixing bowl; allow the flavors to blend at room temperature for at least 30 minutes. Meatball ingredients: about 6 TBS extra-virgin olive oil 1 medium white or yellow onion, finely diced 1 TBS Ras el Hanout spice blend; OR a combination of the following 10 spices: ½ tsp cumin, ½ tsp coriander, ½ tsp turmeric, ½ tsp ground pepper, 1 tsp garlic powder, ½ tsp chili powder, ¼ tsp cardamom, 1/8 tsp clove, 1/8 cinnamon, 1/8 tsp nutmeg 1 ½ tsp kosher salt ½ tsp crushed red pepper flakes 2 TBS chopped fresh flat-leaf parsley 2 TBS chopped fresh cilantro 1 ½ TBS freshly squeezed lemon juice (about 1 lemon) 1 large egg, beaten 1 lb. ground chuck, or ground lamb, or ground turkey 2/3 cup fresh breadcrumbs 2 – 3 heads Bibb or Boston lettuce for wrap, separated into cups (substi. warmed sm. pita cut in half, pockets opened) 1 cup plain yogurt Sauté onion by placing a small sauté pan over medium heat; add 2 TBS of oil and heat through. Add the onion and cook until soft and translucent, about 5 minutes; transfer the onions to a plate to cool completely. In a large mixing bowl, whisk together the spices, salt, crushed red pepper flakes. Add parsley, cilantro, lemon juice and egg and combine. Add uncooked ground meat, cooled onions, and breadcrumbs; mix gently by hand until just combined. (Note: Do not over-mix or the meatballs will be tough.) Using a small ice cream scoop or tablespoon, scoop 1 heaping tablespoon of the meat mixture; roll between your palms to form a nice round ball; place on a parchment-lined baking sheet. Note: You may need to lightly grease your hands or dampen with water to prevent the meatballs from sticking during the rolling process. Shape balls until all of the meat mixture has been used. Choose your method for cooking: Sauté: Heat a large saute pan over med-high heat; add 3 TBS oil and heat through. Carefully add the meatballs to the hot oil, taking care not to overcrowd the pan. Fry the meatballs until they are brown on all sides, 8-10 minutes; shake the pan occasionally to promote even browning. Carefully transfer the meatballs to a paper towel-lined platter to drain. Oven Bake: Place pan of meatballs in the oven at 400 degrees F. Bake for 10 – 14 minutes, depending on the size. Construct lettuce-wrap: Place the lettuce cups (or warmed pita halves), tomato salad and yogurt out to assemble. Instruct your dinner guests to place one or two meatballs in a lettuce cup, and then top with a big scoop of tomato salad and a dollop of yogurt. Suggestions For truly authentic Moroccan flavor, use Moroccan olive oil; it can be found in your local ethnic market or online at www.zamourispices.com. Spanish olive oil is an acceptable substitute. The spice Ras el hanout may be found in your local Middle Eastern market or online at www.zamourispices.com. There are many variations of this Moroccan spice blend. You can make your own blend which typically includes the spices cardamom, clove, cinnamon, chili powder, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric. To read about Ras el hanout: http://en.wikipedia.org/wiki/Ras_el_hanout #LettuceWrapped #Meatballs #Moroccan #MoroccanMeatballs

Serves 4-6 Ingredients 3-inch ginger root piece, peeled 3 TBS extra-virgin olive oil 1 medium white or yellow onion, finely diced 1 tsp kosher salt, or to taste ½  tsp saffron threads, crushed 1 cup basmati rice ¼ cup golden raisins 2 cups water To Garnish 3 TBS pine nuts, toasted 2 TBS chopped fresh flat-leaf parsley Preparation Slice the ginger into 3 pieces and crush lightly with a meat mallet. Set aside until needed. Place a medium oven-proof sauce pot/pan over medium heat; add the oil and heat through. Stir in the onions and salt, and cook until tender and translucent, about 5 minutes; add the saffron and cook 1 minute more. Add the rice to the pan, stirring constantly to coat each grain with oil. Cook for 1 to 2 minutes, then stir in the raisins and ginger. Increase the heat to medium-high. Add the water to the pan all at once, and bring to the boil. Reduce the heat to a gentle simmer, and cover the pan. Allow the mixture to simmer, either in the oven (350 degrees) or on the stovetop, until the liquid is completely absorbed, 18 minutes. Remove the lid, and fluff the rice with a fork; remove and discard the ginger pieces. Plate and garnish with toasted pine nuts and fresh parsley.

by Dawn Yanagihara from Fine Cooking Oct/Nov 2009. http://www.finecooking.com/recipes/quick-chicken-vindaloo.aspx Some substitutions are written in but not suggested, best just as the recipe is. Mis en place! Serves 4 – 6, Prep time:  10 mins., Cook time: 30 mins. Ingredients & Prep 1½ TBS curry powder 2 tsp hot paprika (substitute a scant ¼ tsp cayenne) Freshly ground black pepper 1½ lbs boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces 8 medium cloves garlic, minced (don’t be afraid of the garlic, does not overpower) 4 TBS red wine vinegar Kosher salt 2 TBS canola oil 1 medium yellow onion, cut in half and thinly sliced 1 TBS grated fresh ginger 1 (14½ oz). can diced tomatoes, drained, RESERVE 1/3 cup of the juice 3 TBS chopped fresh cilantro (substitute parsley if you don’t like or have cilantro) Directions Make spice mixture: In a small bowl, stir the curry powder, paprika, and ¾ tsp black pepper. Season chicken: Put the chicken in a medium nonreactive bowl, sprinkle with 1 TBS of the spice mixture, about half of the garlic, 2 TBS of the vinegar, and ¾ tsp salt; toss to coat. Set aside at room temperature. Sauté: Heat the oil in a 10 to 11 inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining spice mixture and cook, stirring, until fragrant and well combined, about 45 seconds. Boil & simmer: Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the seasoned chicken, reserved tomato juice, remaining 2 TBS vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Taste it and season with salt and pepper if needed.Serve sprinkled with the cilantro.

Ingredients and Prep 1/2 cup olive oil (more or less) 1 large white or yellow onion, diced 2 large carrots, peeled and diced 2 large celery stalks, diced 1 bunch of parsley, rinsed and chopped roughly, thicker stems removed 4 cabbage leaves, washed and chopped roughly 1 bunch of chard, washed and chopped roughly, remove thick part of stalks 4 TBS or 1 small can tomato paste 4 cups white beans, cooked or 3 cans – cannellini are preferred, all liquid drained and rinsed well and partially mashed 1 cup chicken broth 1 cup water kosher salt fresh ground pepper Directions Cook diced onion, celery, and carrots – Put about ¼ cup of the oil in a heavy, deep pot (dutch oven) over medium heat. Add carrots, celery and onion; cook stirring occasionally until the veggies soften (about 10 minutes). Cook chard, cabbage, and parsley – Add ¼ cup of the oil to pot. Toss in the chard, cabbage, parsley. Mix ingredients together, and adjust the heat as necessary. Do not brown vegetables. Add beans and tomato paste – Partially mash the beans with the back side of a large spoon or a muddle.  Add all beans to the pot, and the tomato paste. Stir in liquids – Stir in chicken broth. Simmer for a few minutes and then add water, enough to make it like a stew, but not too watery.  Simmer on low until ready to eat. Taste it and season with salt and pepper as necessary. Ladle soup into serving bowls and top with some grated Pecorino Romano, or Parmigiano Reggiano. Serve hot.