Fig, Prosciutto and Gorgonzola Salad

Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.

Yield 6 servings

Ingredients

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces very thin slices prosciutto, cut into 1/8-inch-wide strips
• 12 large dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey, about 1 pound)
• 3/4 cup (3 ounces) crumbled Gorgonzola cheese

Preparation

Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.

Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned.

Arrange 4 fig halves on each of 6 salad plates. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately.

Nutritional Information

Calories:196 (27% from fat)

Fat:5.8g (sat 3.1g,mono 1.2g,poly 0.3g)

Protein:6.6g

Carbohydrate:32.8g

Fiber:3.7g

Cholesterol:19mg

Iron:0.8mg

Sodium:481mg

Calcium:124mg

Cooking Light, JUNE 2007

Light Potato Salad

"For years, we grew several varieties of potatoes, but keeping ahead of the beetles was a full-time job. Finally, we decided to call it quits, and we gave up growing potatoes. But we'll never stop eating them." Mike Kressy

Yield 5 servings (serving size: about 1 cup)

Ingredients

• Dressing:
• 1/4 cup light mayonnaise
• 1/4 cup fat-free sour cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black peppercorns
• 
  Salad:
• 4 cups cubed Yukon gold potato (about 1 1/2 pounds)
• 1/2 cup chopped celery
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup frozen green peas, thawed
• 1/4 cup chopped fresh chives

Preparation

To prepare the dressing, combine the first 6 ingredients in a small bowl.

To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

Nutritional Information

Calories:173 (25% from fat)

Fat:4.9g (sat 1.1g,mono 1.4g,poly 2.1g)

Protein:5.2g

Carbohydrate:27.8g

Fiber:3.1g

Cholesterol:7mg

Iron:2.4mg

Sodium:289mg

Calcium:79mg

Jean and Mike Kressy, Cooking Light, JUNE 2003

Gaylord's Mac n Cheese with Truffle Oil

(My name is Gaylord. So this is mine, mine, all mine.)

Do not walk, RUN to your grocery store and make this. You won't regret it. My husband and I recently had a mac n cheese dish at a nice restaurant near Times Sq. with some friends and HOLY MOLY was it good. The new addition? Truffle oil. Lord have mercy. My husband ordered THREE of them - 2 for the table, and 1 all for himself. (He likes cheese.)

I made up my own recipe for it and just made it a couple of days ago. And now I'm sharing it with you. I also doubled this recipe and it made a LOT of it. Oops!

1 1/2 cup uncooked tri-colored orzo
1 1/2 cups grated, slightly packed, sharp cheddar cheese (I might recommend Wisconsin, I used regular sharp cheddar and it was delicious)
1-2 Tbs white truffle oil
2-3 green onions, sliced thinly
2 Tbs (1/4 stick) unsalted butter
2 Tbs flour
3/4 cup milk (I used whole, 2% would be fine too)
3/4 cup canned vegetable broth
salt & pepper to taste

Bring 2 quarts lightly salted water to boil in medium pot. Add orzo slowly, stirring to make sure it doesn't stick to the bottom. Bring back to rapid bowl, stirring, and boil for 8-10 minutes. Discard water, drain orzo.

In another medium pot over medium-high heat, melt 2 Tbs of butter, add flour and whisk constantly for 2 minutes. Add milk and vegetable broth, whisking constantly, and bring to boil. Continue whisking for 2 additional minutes. You will see it begin to thicken.
Add green onions, continue whisking for 2 minutes.

Remove from heat. Add grated cheddar cheese, stirring until all the cheese has melted. Add 1-2 Tbs white truffle oil, stirring until incorporated. Add drained orzo and stir. Add salt and pepper to taste.

Serve immediately or chill and heat up to serve again. Yum!

Spelt Salad with Fava Beans

Spelt is a nutty-tasting grain that's similar in taste and texture to wheat berries. Look for it in health-food stores and the natural-foods aisle of large supermarkets. Once the fava beans are shelled, their tough outer skins need to be peeled; blanching and then rinsing the beans in cool water makes the skins easier to remove.

Yield 6 servings (serving size: 1 cup)

Ingredients

• 1 cup uncooked spelt or wheat berries
• 4 cups water
• 2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup diced celery
• 1/3 cup dried currants
• 3 tablespoons balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh parsley

Preparation

Place spelt in a large saucepan; cover with water to 2 inches above spelt. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until spelt is tender. Drain.

Bring 4 cups water to a boil in a medium saucepan. Add fava beans; cook 2 minutes. Drain and rinse with cold water; drain. Remove and discard tough outer skins from beans.

Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.

Nutritional Information

Calories: 190 (22% from fat)

Fat: 4.6g (sat 0.5g,mono 2.5g,poly 0.5g)

Protein: 6.2g

Carbohydrate: 35.4g

Fiber: 2.9g

Cholesterol: 0.0mg

Iron: 2.8mg

Sodium: 252mg

Calcium: 40mg

Cynthia Nicholson, Cooking Light, JUNE 2005

Spiced Marinated Tomatoes

Serve with a grilled burger or chicken. You can prepare this recipe up to two days in advance. The longer the tomatoes marinate, the more flavor they acquire. Remove the seeds from the pepper if you prefer mild heat.

Yield 8 servings (serving size: 1/2 cup)

Ingredients

• 4 cups halved red, yellow, or orange cherry tomatoes
• 1/3 cup thinly sliced green onions (about 4)
• 4 garlic cloves, minced
• 1 jalapeño pepper, thinly sliced
• 1/3 cup white balsamic vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

Nutritional Information

Calories:

2g (sat 0.3g,mono 1.3g,poly 0.3g)

Protein: 1g

Carbohydrate: 10.1g

Fiber: 1.2g

Cholesterol: 0.0mg

Iron: 0.8mg

Sodium: 159mg

Calcium: 17mg

Joanne Weir, Cooking Light, JUNE 2006

Mac 'n Cheese with Cauliflower

I love cauliflower, but don't use it much as it's not always a favorite of other peoples'. I will definitely be trying this out next time I want to make Mac 'n Cheese.

Ingredients

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

Directions

• 1Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
• 2Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
• 3Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
• 4Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

• By Sara Quessenberry and Kate Merker, February 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 537
• Calories From Fat 39%
• Protein 24g
• Carbohydrate 63g
• Sugar 8g
• Fiber 8g
• Fat 23g
• Sat Fat 9g
• Sodium 692mg
• Cholesterol 51mg

From RealSimple.com

Brazilian Cheese Bread (Pao de Queijo)

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	40 Min
Original recipe yield 6 breads Servings

Servings
US

Ingredients

• 1/2 cup olive oil or butter
• 1/3 cup water
• 1/3 cup milk or soy milk
• 1 teaspoon salt
• 2 cups tapioca flour
• 2 teaspoons minced garlic
• 2/3 cup freshly grated Parmesan cheese
• 2 beaten eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Waldorf Salad

Waldorf Salad
(From Diana's family recipe)

1 Granny Smith apple, peeled, cored, and diced
1/3 cup celery
1/4 cup walnuts
6 tablespoons pomegranate seeds from one POM Wonderful pomegranate
1 tablespoon honey
1 tablespoon canola oil
3/4 teaspoon apple cider vinegar

In a small bowl, whisk together the honey, oil, and vinegar. In a separate bowl, toss the apples, celery, and pomegranate seeds. Toss the apple mixture with the honey mixture and refrigerate for 2 hours.

After 2 hours, bring to room temperature for 30 minutes. Toss in the walnuts and serve.

From Dishing Up Delights.

Kale Salad

Update: I made this salad last night (w/out seeds or jicama) and it was awesome. I loved it. I can't wait to make it again!

I had a salad much like this last night at a local restaurant and LOVED it. Kale is so good for you, and it's hard to make taste yummy sometimes, I think, but this flavor combo was incredible. I will substitute the pomegranate seeds with sliced jicama, as I think the restaurant did last night. YUM - and this recipe couldn't be easier. I will report after I try it.

Kale Salad with Parmesan and Lemon
(Adapted from The Kitchn)

1 small bunch kale, washed, trimmed of stems, and leaves sliced into thin ribbons
1 ounce Parmesan cheese, shaved
1 lemon, juiced
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Pomegranate seeds for garnish (optional)

Toss the kale with the cheese. In a small bowl, whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving. Top with pomegranate seeds before serving, if desired.

From Dishing Up Delights blog.

Cucumber Mango Salad

The blend of sweet, fiery, and smoky qualities common to Ethiopian fare is exemplified in this simple salad. Since red jalapeños are sometimes hard to find, you can always double up on the milder green variety.

Yield 6 servings (serving size: 2/3 cup)

Ingredients

• 2 cups thinly sliced peeled English cucumber (about 1)
• 1 1/2 cups finely chopped red onion
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1 teaspoon peanut oil
• 2 cups chopped seeded tomato (about 1 pound)
• 3 tablespoons chopped unsalted, dry-roasted peanuts
• 1 tablespoon finely chopped seeded red jalapeño pepper (about 1)
• 1 tablespoon finely chopped seeded green jalapeño pepper (about 1)
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• Dash of ground cinnamon
• Dash of ground cloves
• 1 3/4 cups diced peeled ripe mango (about 1)
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons fresh lime juice

Preparation

1. Combine first 4 ingredients in a colander; toss gently to coat. Let stand at least 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through ground cloves) to pan; sauté 5 minutes or until tomato is tender. Remove from heat; cool to room temperature (about 20 minutes).

3. Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl; toss gently to combine.

Nutritional Information

Calories: 95 (32% from fat)

Fat: 3.4g (sat 0.5g,mono 1.5g,poly 1.1g)

Protein: 2.8g

Carbohydrate: 15.9g

Fiber: 2.9g

Cholesterol: 0.0mg

Iron: 0.7mg

Sodium: 204mg

Calcium: 31mg

Marcus Samuelsson, Marcus Samuelsson, Cooking Light, DECEMBER 2008

Herbed Wild Mushroom Bundles

The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast. Or serve three bundles as a meatless entrée.

Yield 8 servings (serving size: 1 bundle)

Ingredients

* 6 green onions
* 1 1/2 teaspoons butter
* 1 3/4 cups diced shiitake mushroom caps (about 4 ounces)
* 1 1/3 cups diced oyster mushrooms (about 4 ounces)
* 1 (8-ounce) package cremini mushrooms, coarsely chopped
* 1/3 cup dry white wine
* 1 tablespoon 1/3-less-fat cream cheese
* 1 tablespoon chopped fresh flat-leaf parsley
* 2 teaspoons minced fresh chives
* 1/2 teaspoon salt
* 1/2 teaspoon chopped fresh thyme
* 1/8 teaspoon freshly ground black pepper
* 8 Herbed Crepes
* Cooking spray

Preparation

Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.

Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).

Preheat oven to 350°.

Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.
Nutritional Information

Calories: 92 (29% from fat)
Fat: 3g (sat 1.5g,mono 0.8g,poly 0.3g)
Protein: 4.9g
Carbohydrate: 12.4g
Fiber:1.5g
Cholesterol: 38mg
Iron: 1.3mg
Sodium: 236mg
Calcium: 48mg

Cynthia Nims, Cooking Light, JUNE 2006

Moroccan Pumpkin Soup (Chorbat al qara'a)

This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.

3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
2 cups organic vegetable broth (such as Emeril's)
1 3/4 cups diced yellow onion
1 cup water
1 teaspoon Ras el Hanout
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 cup whole milk
1 tablespoon butter
8 teaspoons plain yogurt
1/4 cup chopped fresh cilantro

1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.

Yield: 8 servings (serving size: about 2/3 cup soup, 1 teaspoon yogurt, and 1 1/2 teaspoons cilantro)

CALORIES 91 ; FAT 2.3g (sat 1.3g,mono 0.6g,poly 0.1g); CHOLESTEROL 6mg; CALCIUM 84mg; CARBOHYDRATE 17.4g; SODIUM 392mg; PROTEIN 2.2g; FIBER 2.8g; IRON 0.9mg

Cooking Light, JANUARY 2009

Braised Baby Artichokes

Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

6 cups water
2 tablespoons fresh lemon juice, divided
12 baby artichokes (about 1 1/2 pounds)
1 large Vidalia or other sweet onion, peeled and quartered
1 cup fat-free, less-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 garlic cloves, peeled

1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.

2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.

Yield: 4 servings (serving size: 3 artichokes and 1 onion quarter)

CALORIES 198 ; FAT 14.1g (sat 2g,mono 10g,poly 2g); CHOLESTEROL 0.0mg; CALCIUM 17mg; CARBOHYDRATE 18.5g; SODIUM 565mg; PROTEIN 5.3g; FIBER 7.8g; IRON 0.3mg

Cooking Light, JANUARY 2009

Moroccan Country Bread (Khubz Maghrebi)

Many Moroccan home cooks prepare and bake bread every morning to serve at meals throughout the day. These plain, rustic loaves are a good accompaniment to tagines, and a slice makes a tasty scoop for eating a carrot or beet salad. This dough is deliberately not kneaded to help achieve the characteristic coarse texture. Though it's best eaten the day it's made, you can also freeze the bread for up to one month; thaw at room temperature, wrap in foil, and reheat at 300° for 15 minutes.

1 1/2 packages dry yeast (about 1 tablespoon)
2 1/2 cups warm water (100° to 110°)
31.5 ounces all-purpose flour (about 7 cups) plus 2 teaspoons, divided
2 teaspoons kosher salt
Cooking spray
1 tablespoon extra-virgin olive oil

1. Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time; beat with a mixer at medium speed until dough forms a ball. Turn dough out onto a lightly floured surface; shape dough into a 12-inch log. Divide dough into 3 pieces; shape each piece into a (4-inch) dome-shaped loaf. Place loaves on a baking sheet lightly covered with flour; dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

2. Position oven rack in lower third of oven. Preheat oven to 350°.

3. Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350° for 30 minutes or until sounds hollow when tapped (bread doesn't brown). Remove from oven; cool on wire racks.

Yield: 24 servings (serving size: 1/8 of a loaf)

CALORIES 139 ; FAT 0.9g (sat 0.1g,mono 0.5g,poly 0.2g); CHOLESTEROL 0.0mg; CALCIUM 6mg; CARBOHYDRATE 28g; SODIUM 161mg; PROTEIN 4g; FIBER 1.1g; IRON 1.8mg

Cooking Light, JANUARY 2009

Parmesan Popovers

Classic popovers are moist on the inside, crispy on the outside. We've added a crunchy top layer of Parmesan. If you don't have the cheese on hand, simply omit it for a more traditional version.

1 cup 2% reduced-fat milk
2 large egg whites
1 large egg
2.75 ounces all-purpose flour (about 2/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
1/4 teaspoon salt
Cooking spray
2 teaspoons butter, melted
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

2. Preheat oven to 375°.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.

4. Coat 6 popover cups with cooking spray; brush butter evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide batter evenly among prepared popover cups. Sprinkle evenly with cheese. Bake at 375° for 40 minutes or until golden. Serve immediately.

Yield: 6 servings (serving size: 1 popover)

CALORIES 143 ; FAT 4.5g (sat 2.3g,mono 0.9g,poly 0.3g); CHOLESTEROL 45mg; CALCIUM 127mg; CARBOHYDRATE 17.5g; SODIUM 243mg; PROTEIN 8g; FIBER 1.2g; IRON 1.1mg

Cooking Light, JANUARY 2009

Gratin of Belgian Endive with Bacon (Gratin d'Endives Ardennaise)

Serve this dish as a hearty appetizer or side dish. If you prefer, double the serving size to yield four entrée portions. As they're exposed to light and begin to age, the endive leaves curl and turn bitter, so be sure to choose plump, white, firm heads and store them in a dark, cool place. The gratin can be prepared up to two days ahead, refrigerated, and browned just before serving.

8 heads Belgian endive, trimmed and halved
1 teaspoon sugar
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups 2% reduced-fat milk, divided
1.1 ounces all-purpose flour (about 1/4 cup)
1 tablespoon butter
Dash of grated fresh nutmeg
Cooking spray
2 slices center-cut bacon, cooked and crumbled
1/2 cup (2 ounces) shredded Gruyère cheese

1. Preheat oven to 375°.

2. Sprinkle endive evenly with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange endive halves, cut side down, on a foil-lined baking sheet; cover with foil. Bake at 375° for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.

3. Increase oven temperature to 400°.

4. Cook 1 3/4 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). To make a slurry, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into remaining 1/4 cup milk, whisking until well blended. Stir slurry, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into hot milk; bring to a boil, stirring constantly with a whisk. Reduce heat to medium, and simmer 2 minutes or until sauce thickens. Remove from heat; add butter and nutmeg, stirring until blended. Taste and adjust seasoning, if desired.

5. Arrange endive in a 13 x 9–inch shallow casserole dish coated with cooking spray; sprinkle evenly with bacon. Pour sauce over endive; top with cheese. Bake at 400° for 20 minutes or until browned and bubbly.

Yield: 8 servings (serving size: 2 endive halves and about 1/4 cup sauce)

CALORIES 120 ; FAT 5.8g (sat 3.3g,mono 1.8g,poly 0.4g); CHOLESTEROL 18mg; CALCIUM 179mg; CARBOHYDRATE 11.2g; SODIUM 263mg; PROTEIN 6.6g; FIBER 3.6g; IRON 0.5mg

Cooking Light, JANUARY 2009

Kalamata Olive Bread with Oregano

1 Tbs olive oil
1 cup finely chopped onion
9 oz all-purpose flour (about 2 cups)
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
2 Tbs butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 Tbs chopped fresh oregano
Cooking spray

Preheat oven to 350F.

Heat oil in large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside.

Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

Spread batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 mins in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 12 servings (serving size: 1 slice)
From Cooking Light, Jan/Feb 2009.

Black Pepper Sage Popovers

1 cup 2% reduced-fat milk
1 Tbs finely chopped fresh sage
2 large egg whites
1 large egg
2.75 oz all-purpose flour (about 2/3 cup)
1.5 oz whole wheat flour (about 1/3 cup)
1/4 tsp salt
1/8 tsp coarsely ground black pepper
Cooking spray
2 tsp butter, melted

Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

Preheat oven to 375F.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour mixture to milk mixture, stirring well with a whisk.

Coat 6 popover cups with cooking spray, and brush melted butter evenly among cups to coat. Place the popover cups in a 375F oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375F for 40 minutes or until golden. Serve popovers immediately.

Yield: 6 servings (serving size: 1 popover)
From Cooking Light, Jan/Feb 2009.

Fall Pear Galette

For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.

Yield 8 servings
Ingredients

* Galette:
* Cooking spray
* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* 1/2 cup (2 ounces) shredded aged sharp Cheddar cheese
* 5 ripe Bartlett or D'Anjou pears, peeled, cored, and cut into 1-inch slices
* 1 tablespoon lemon juice
* 1/8 teaspoon ground nutmeg
* 1/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
*

Caramel:
* 1/3 cup granulated sugar

Preparation

Preheat oven to 400°.

To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.

Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.

To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.

Nutritional Information

Calories:292 (30% from fat)
Fat:9.7g (sat 4.3g,mono 0.1g,poly 0.1g)
Protein:4g
Carbohydrate:50g
Fiber:3g
Cholesterol:12mg
Iron:0.6mg
Sodium:146mg
Calcium:71mg

Jill Daniel, Cooking Light, OCTOBER 2003

Roasted Brussels Sprouts with Garlic and Pancetta

yield: Makes 4 servings

active time: 10 min

total time: 35 min
subscribe to Gourmet
Ingredients

* 1 lb Brussels sprouts, trimmed and halved (quartered if large)
* 2 oz pancetta, visible fat discarded and pancetta minced
* 1 garlic clove, minced
* 1/2 tablespoon extra-virgin olive oil
* 1/4 cup water

Preparation

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

From Epicurious.com