Tuesday, September 25, 2007



Banana-Walnut-Fudgey Squares

12 oz. package semi-sweet chocolate chips
1/4 cup non-hydrogenated spreadable margarine
1 1/2 cups unbleached flour (tapaioca or potato flour works well too!)
1 cup beet sugar(or regular granualted)
1/2 t. baking powder
1/2 t. salt
3 medium bananas
1 t. vanilla
2/3 cup chopped walnuts

In a small non-stick skillet, cook together the chocolate chips and margerine, stirring
ften, until the chips are thoroughly melted. In a bowl, stir together flour, sugar, baking powder, and salt. in a food processor or blender puree the bananas and continue to process for 2 minutes to make them light and fluffy. Add pureed bananas and vanilla to the dry ingredients and stir well. Add melted chocolate chip mixture and stir until batter is very smooth and then fold in chopped walnuts. Grease the bottom only of a 13x9 inch pan, pour in batter, and bake at 350 degrees for 30-40 minutes or until center is set. Allow to cool completely before cutting in desired size pieces. *I like to make these a day before using, as it improves their flavor and texture.*

Yield: One 13x9 inch pan

Creamy Bular, Asparugs, Corn Salad (not my recipe, but it was quite delicious)

2 T. raw almonds
2 T. lime juice
1 T. water
2 t. nutritional yeast flakes
1/4 t. sea salt
1/4 t. freshly ground black pepper
dash of cayenne pepper
2 T. safflower oil
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1 cup bulgur, rinsed
1 1/2 cups water
1 T. tamari, soy sauce, or Bragg Liquid Aminos
8 oz. asparagus, tough ends trimmed
1 cup cut corn
1 cup fennel, diced (including frond tops)
3/4 cup orange or red pepper, destemmed, deseeded, and diced
1/3 cup green onions, thinly sliced

Begin the dressing by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the lime juice, water, nutritional yeast flakes, sea salt, black pepper, and cayenne pepper, and process for 30 seconds. Add the safflower oil and process for 1 minute to form a smooth puree. Add the cilantro and parsley, pulse several times to combine, and set the dressing aside.

Next, prepare the bulgur by placing it in a large bowl, pour the water and tamari over the top, and stir well to combine. Set the bulgur mixture aside for 1 to 1 1/2 hours or until all of the liquid has been absorbed and the bulgur is tender. Add the reserved dressing to the bulgur and toss well to thoroughly coat the bulgur with the dressing. Using a vegetable peeler, peel the stems of the asparagus, and then slice the asparagus spears diagonally into 1/2-inch pieces. Add the asparagus, corn, fennel, orange/red pepper, and green onions to the bulgur mixture, and toss gently to combine. Taste and adjust the seasonings, as desired. The bulgur salad mixture can also be served as a sandwich or wrap filling.

Serves 6

Chicken Breasts Stuffed with Apricots, Lemon, and Goat Cheese

You can stuff the chicken breasts and chill up to 4 hours before cooking.

2 1/2 tablespoons seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspon Rosemary
1 cup chopped aprocits plus 1/4 cup apricot preserves (mix together with chopped)
1 (3-ounce) package cranberry goat cheese, softened (T. Joe's comes to my mind!)
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Preheat oven to 375°.
Combine first 6 ingredients; stir well.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Sprinkel outside with salt, pepper, and Rosemary

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.

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