Take a break from the usual brownies and create a dessert that’s full of good stuff, like apples and oatmeal.
Why Try? First of all, it’s sweet and yummy—consider the wholesome goodness of oatmeal and apples as a bonus!
Top these tasty squares with our Alpine Apple Snow.
2 large tart apples, peeled, cored, and diced
1/2 cup quick-cooking (not instant) oats
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/2 cup (1 stick) butter
1 large egg
1 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup chopped walnuts
Preheat oven to 350°F.
Lightly grease a shallow 9x12-inch baking pan. Combine the apples and baking soda in a nonmetallic bowl and let stand while proceeding with step 3.
Cream the sugars, butter, and egg in a mixing bowl. Beat in the flour and spices, then stir in the oatmeal, apples, and nuts. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes, or until the cake begins to shrink from the edges of the pan and a cake tester inserted into the center comes out clean. Cool in the pan about 20 minutes, then cut into squares.
Spoon Alpine Snow over each square. Serve immediately.
Calories 157, Carbohydrates 22g, Cholesterol 22mg, Fat 7g, Fat Calories 63, Fiber 1g, Protein 2g, Saturated Fat 3g, Sodium 38mg. Daily Values: Calcium 15.67mg 2%, Phos 29.39mg 3%, Copper 0.07mg 4%, Zinc 0.21mg 1%, Panto 0.13mg 1%, Biotin 1.39mcg 463%, Iodine 1.59mcg 1%, Magnesium 8.73mg 2%, Iron 0.79mg 4%, Vitamin B6 2%, Vitamin C 2%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet.
Recipe from Bon Appétit
Chili Pesto Pasta Recipe. Pesto sauce, Williams Chili Seasoning and bell peppers give this fettuccine a kick.
This recipe courtesy of Williams Foods Company, C.H. Guenther & Son, Inc.
1 package (1 ounce) Williams Chili Seasoning
1/4 cup boiling water
1 container (7 ounces) basil pesto sauce
1 pound dry fettuccine
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1/2 cup sliced green onions
3 tablespoons olive oil
1 to 1 1/2 pounds fully cooked turkey breast, cut into cubes
Salt to taste
1/4 cup grated Parmesan cheese
Blend Williams Chili Seasoning into boiling water. Stir in pesto sauce and set aside.
Cook fettuccine according to package directions; drain and set aside.
Meanwhile, sauté peppers and green onions in olive oil in a large skillet over medium heat, until vegetables are crisp-tender. Add turkey and cook 1 to 2 minutes or until thoroughly heated. Remove from heat and stir in cooked pasta. Pour chili pesto mixture over pasta and vegetables and toss gently to coat well. Season to taste with salt and sprinkle with Parmesan cheese. Serve hot.
Recipe from Epicurious
This is an excellent vegetarian recipe that combines flavors and cultural styles in an interesting way. With cultural fusions trending right now, this is one recipe that will prove to everyone that you have good taste and aren't afraid to mix it up in the kitchen.
To follow along with Dr. Ruby Lathon as she makes this delicious recipe, click here.
Fresh cilantro is one of nature's best detoxification tools. It aids the liver in purifying blood and removes heavy metals from our body. The best part about cilantro is that it is incredibly affordable and all natural.
1 cup raw walnuts (soaked for 2 hours or overnight, drained)
3/4 cup sun-dried tomatoes, re-hydrated
1 small shallot or 1/2 medium red onion
Juice of half a lime
3/4 cup fresh cilantro
2 teaspoons chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon Spanish or smoked paprika
1/2-3/4 teaspoon cayenne pepper (adjust for heat preference)
1 clove garlic
Sea salt to taste (1/4 - 1/2 teaspoon)
2-3 tablespoons of water to get mixture moving.
4 coconut wraps cut into quarters
Put all ingredients, except water, into a food processor and pulse until ingredients are incorporated.
Stop in between to scrape down sides.
Add a tablespoon of water as needed.
Mixture should be thick and relatively dry but moist.
Add additional cayenne for added heat.
Add lettuce on top of wrap, then taco meat, salsa and a green olive.
Serving options: serve on romaine or endive lettuce topped with salsa and a green olive. Serve in organic blue corn taco shell or flat bread.
Instead of whole wings, whose bony tips burn easily in a hot oven and which are hard to handle for stand-up eating, this recipe uses the largest, meatiest sections of the wings. The marinade, a mild yet complex mix of Asian flavors, is also good on baby back ribs or chicken breasts or legs.
Recipe courtesy of “Williams-Sonoma”:http://ift.tt/1fSrF1N.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
6 to 8 chicken wings, about 1 3/4 pounds total
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon garlic
1 tablespoon finely chopped, peeled fresh ginger
2 tablespoons sesame seeds
Cut the wing tips from the wings. Reserve for another use (such as making stock) or discard. Cut through the joint between the remaining sections to separate each wing into 2 pieces.
In a shallow, nonreactive dish, combine the sesame oil, soy sauce, vinegar, garlic and ginger. Add the chicken pieces to the bowl, turn to coat, cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat an oven to 500°F.
Remove the chicken pieces from the marinade and discard the marinade. Sprinkle the chicken on all sides with the sesame seeds. Arrange the pieces in a single layer on a rimmed baking sheet.
Roast the chicken pieces, turning once, until crispy and browned on the outside and opaque throughout when tested with a knife, 10 to 14 minutes total.
Transfer the chicken to a platter. Serve warm or at room temperature. Serves 8.
