Ingredients:
Cupcakes
* 3/4 cup whole-wheat pastry flour, (see Note)
* 3/4 cup cake flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup granulated sugar
* 1/4 cup canola oil
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup nonfat buttermilk, (see Tip)
* 1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
Frosting
* 6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
* 1/2 cup reduced-fat sour cream
* 1 cup packed confectioners’ sugar
Preparation:
1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
5. To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
Tip:
Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
Loaded Twice Baked Potatoes
Ingredients:
* 4 medium russet potatoes
* 8 ounces 90%-lean ground beef, (see Variation)
* 1 cup broccoli florets, finely chopped
* 1 cup water
* 1 cup shredded reduced-fat Cheddar cheese, divided
* 1/2 cup reduced-fat sour cream
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 3 scallions, sliced
Preparation:
1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your
microwave and cook according to the manufacturer’s directions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup
Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Tip:
Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1-1/2 cups and the cheese to 1-1/4 cups.
Garlic Rosemary mushrooms
Ingredients:
* 1 ounce bacon, (about 11/2 slices), chopped
* 1 1/2 pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
* 2 medium cloves garlic, finely chopped
* 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
* 1/4 teaspoon salt
* Freshly ground pepper to taste
* 1/4 cup dry white wine
Preparation:
1. Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.
Orange Miso sauce
Ingredients:
* 1/4 cup sweet white miso, (see Ingredient notes)
* 1 tablespoon orange zest
* 1/4 cup orange juice
* 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
* 1 tablespoon minced fresh ginger
* 1 tablespoon rice vinegar
* 1 teaspoon mirin, (optional)
Preparation:
1. Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
Tip:
Ingredient Tips: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets. Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.
Apricot Wheat germ muffins
Ingredients:
* 3/4 cup dried apricots, chopped
* 1/2 cup orange juice, divided
* 1 cup whole-wheat flour
* 3/4 cup all-purpose flour
* 3/4 cup plus 1 tablespoon toasted wheat germ, divided
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs
* 1/2 cup packed light brown sugar
* 1 cup buttermilk, (see Tip)
* 1/4 cup canola oil
* 2 tablespoons freshly grated orange zest
* 1 teaspoon vanilla extract
Preparation:
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.
5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Tip:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup m
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