Garlic Mashed Potatoes

• 1 head of garlic
• 1 Tbsp olive oil
• 1 3/4 lb russet potatoes, peeled and cut into 1-inch cubes
• 3 1/2 Tbsp butter, DIVIDED
• 1 Tbsp flour
• 1/2 cup boiling milk
• salt
• pepper
• 2 Tbsp heavy cream
• 1 1/2 Tbsp minced parsley

Preheat the oven to 325 F.

Slice off the top portion of the head of garlic and place on a square of foil. Drizzle with oil and roast for 25 to 30 minutes or until well caramelized.

Meanwhile, boil potatoes in salted water until soft, 15 to 20 minutes.

Squeeze the roasted garlic cloves into a sauce pan. Add 2 Tbsp of butter and the flour, and cook until flour is cooked and no longer tastes raw. Whisk in hot milk and cook until thick sauce forms - thin it with more milk if too thick - it should be the consistency of a cream soup. Add salt and pepper to taste.

Drain and rice the potatoes. Over low heat, add sauce to potatoes and mix well. Add 1 1/2 Tbsp of butter and mix well. Stir in cream and parsley and season to taste.

Makes 4 servings, 342 calories each.

***Angel Food Cupcakes with Cloud Frosting

Cupcakes

• 1/4 cup all-purpose flour
• 1 1/2 tsp cornstarch
• 1/8 tsp salt
• 3 large egg whites
• 1/4 tsp cream of tartar
• 5 Tbsp granulated sugar
• 1/4 tsp vanilla extract

Frosting

• 1/3 cup cold heavy whipping cream
• 1 Tbsp powdered sugar
• 1/4 tsp vanilla extract

Cupcakes:

Preheat the oven to 350 F and place cupcake liners in six cups of a muffin pan.

In a medium-size bowl, sift together the flour, cornstarch, and salt. Sift it back into another bowl, and repeat the process three more times to ensure it's well aerated and mixed.

In another medium-size bowl, using an electric mixer on high speed, beat the egg whites just until foamy. Add the cream of tartar and continue to beat until soft peaks form.

Slowly stream in the sugar 1 Tbsp at a time, while beating continuously. Beat in the vanilla extract.

Finally, add the flour mixture in three parts, folding it in gently with a spatula. (To fold, sweep the spatula around the edge of the bowl, and then through the center of the batter.) Repeat until well combined.

Divide the mixture among the prepared muffin cups. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool near the oven (drastic temperature change causes them to shrink too quickly).

Frosting:

When the cupcakes are cool, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat until incorporated.

Frost the cupcakes and serve.

Makes 6 cupcakes, 121 calories.

***Turkey Breast Roast With Vegetables

Makes 6 servings

Veggies + honey/rub:  151 calories
Turkey: 43 calories/oz

http://www.foodnetwork.com/recipes/jeff-mauro/roast-your-own-honey-roasted-turkey-breast-and-vegetables.html

***Gravlax Breakfast Appetizer

http://www.tassal.com.au/recipes/salmon-gravlax-breakfast/

***Gravlax (Swedish Dill Brined Salmon)

• Skin-on salmon filet
• Kosher salt
• Granulated sugar
• Freshly ground black pepper
• Dill

For every lb of salmon, use 2 Tbsp kosher salt, 2 Tbsp sugar, 2 tsp ground black pepper, and a handful of dill.

Cut the salmon into two equal pieces.

Place the first piece, skin side down, on a large piece of plastic wrap. Encrust it with half the spice mixture. Put the dill on top. Encrust the other piece of salmon (meat side) and place it on top. It should be like a dill/spice sandwich with salmon skin on the outside.

Tightly wrap in a couple layers of plastic wrap. Place in a container to catch any drips, and refrigerate for at least 48 hours, turning it over every 12 or so.

To serve, remove from the plastic wrap, discard the dill, and rinse well. Slice at an angle like cured lox. Keep refrigerated, and only cut slices as you need them. Vacuum seal leftovers if possible.

Makes 2 oz servings, roughly 125 calories each.

 http://www.cookingforengineers.com/recipe/132/Gravlax

Pasta primavera with bets, radishes, and radicchio

Pasta Primavera with Carrots, Bell Peppers, and Squash

Slow-Cooker Beef Curry

 

 

Beef and Vegetable Handpies

*** Brownies for Two

• 4 Tbsp unsalted butter, diced
• 1/2 cup + 1 Tbsp granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp dark chocolate pieces
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• 1 large egg
• 1/4 cup all-purpose flour

PREHEAT THE OVEN TO 325 F and position a rack in the lower third of the oven. Line a 9 x 5 x 3-inch loaf pan with parchment paper.

In a medium-size microwave-safe bowl, combine the butter, sugar, and cocoa powder. 

Microwave on HIGH for 30 seconds. Stir, and microwave for another 30 seconds.Stir the mixture very well, then add the salt and vanilla. Stir for 1 minute to let the mixture cool down.

Add the egg and stir until it’s incorporated. Sprinkle in the flour, and then give the batter about fifty brisk strokes, using a wooden spoon. Normally, we wouldn’t mix batter this long for fear of overworking the flour, but the sugar makes up for it in this recipe. This helps achieve the cracked topping and chewiness.

Spread the batter evenly in the prepared loaf pan. Bake for 18 minutes. A toothpick inserted into the center should have moist crumbs. The surface of the brownies is shiny and dry when done, and will crack as it cools. Let cool completely in the pan, then use the parchment paper to remove the brownies from the pan. 

Slice in half and serve.

Makes 8 servings, 154 calories each.

Vegan Strawberry Frosting

http://www.myvegancookbook.com/recipes/recipe.php?id=137

Vegan Strawberry Cake

http://www.myvegancookbook.com/recipes/recipe.php?id=136

*** 1 Dozen Bakery-Style Chocolate Chip Cookies

• 4 Tbsp unsalted butter, at room temperature
• 2 Tbsp solid vegetable shortening
• 1/4 cup light brown sugar
• 3 Tbsp granulated sugar
• 1 large egg yolk
• 3/4 tsp vanilla extract
• 1/2 cup + 2 Tbsp all-purpose flour
• 1/8 tsp fine salt
• 1/8 tsp instant espresso powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup semisweet chocolate chips

NOTE: Alternate to test next time: all butter (6 Tbsp), no shortening. Doesn't change calories.

Preheat the oven to 375 F and line a cookie sheet with parchment paper or a silicone mat.

In a medium-size bowl, using an electric mixer on medium speed, cream the butte,r shortening, brown sugar, and granulated sugar together. Beat very well, about 45 second. Add the egg yolk and vanilla and beat until combined.

In a small bowl, whisk together all the remaining ingredients, except the chocolate chips, and add this mixture in two batches to the butter mixture, beating until just combined. Stir in the chocolate chips.

Scoop twelve equal-size dough balls and space them evenly apart on the prepared cookie sheet. If you end up with too much dough or too little to make 12, steal from the other cookies or distribute evenly until you have 12. Smoosh the dough balls down a bit to help them cook more evenly.

Bake the cookies for 8 to 10 minutes.

Makes 12: 148 cal / 4 WW PointsPlus each.

148 calories

18g carbs

8g fat

2g protein

90mg sodium

8g sugar