Quick &Easy

Holiday Cookbook

Apple & Cranberry Lattice Pie (page 12)

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Contents
Appetizers
3 New Potato and Tuna Tapas 3 Artichoke Tapenade on Crostini 4 Spicy Toasted Almonds 4 Baked Goat Cheese with Apple and Cranberries 5 Five-Flavor Yogurt Dip

Side Dishes
6 Rosemary Roasted Pearl Onions 6 Festival Rice 7 Miso-Glazed Green Beans and Mushrooms 7 Whole-Grain and Chestnut Stuffing 8 Goat Cheese Tart with Marinated Beets and Arugula

Entres
9 Cumin-Crusted Chicken Breasts 9 Pork Medallions with Chocolate-Orange Sauce 10 Arugula Gnocchi Over Fresh Greens 10 Shiitake and White Bean Soup with Watercress 11 Salmon Provenal

Desserts
12 Chocolate Almond Truffles 12 Apple and Cranberry Lattice Pie 13 Molasses Walnut Cookies 14 Cinnamon-Rum Bread Pudding 14 Maple-Glazed Cranberries 15

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Appetizers
New Potato and Tuna Tapas
Makes 30 / Beautiful, unusual, and easy finger food. Simply halve this recipe if youre hosting a smaller party.

Artichoke Tapenade on Crostini

Makes 12 / Prep tip: The crostini and tapenade can be made a day or two ahead. Keep crostini in an airtight container at room temperature. Wait until the last minute to assemble so the toast doesnt get soggy.

15 small (2-inch) new potatoes 1 6.7-ounce jar tuna fillets (such as Tonnino Tuna Ventresca) in olive oil 2 tablespoons pitted and chopped nicoise olives 2 tablespoons minced red onion 2 tablespoons minced parsley 1 2 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar Chopped fresh parsley, for garnish 1. Place scrubbed (but not peeled) potatoes into a pot of boiling, salted water, and simmer for 2030 minutes, or until tender. Remove from heat, drain, and let cool to room temperature. 2. Drain tuna, reserving oil. In a small bowl, chop or break tuna into small flakes. Add olives, onion, and parsley. Mix drained liquid with pepper, mustard, and red wine vinegar. Whisk together until smooth. Pour over tuna mixture and toss to coat. 3. When potatoes are cool, slice in half horizontally and scoop out some of the pulp to make a shell (a melon baller works well). Fill shells with tuna mixture. Arrange on a serving tray and garnish with parsley.
PER SERVING: 76 cal, 10% fat cal, 1g fat, 0g sat fat, 3mg chol,
3g protein, 14g carb, 1g fiber, 38mg sodium 
Sally Sibthorpe

1 small baguette (2 ounces) 1 2 tablespoon plus 1 teaspoon extra-virgin olive oil 4-5 artichoke heart quarters packed in water, drained (about 1 ounce) 7 ripe pitted green olives (such as Sicilian or Moroccan), rinsed and drained 1 clove garlic 1 tablespoon chopped fresh parsley, plus a little more for garnish 1 teaspoon capers, rinsed and drained 1 2 teaspoon fresh lemon juice, or to taste 1. Preheat oven to 375. Cut baguette into twelve 1 4-inch-thick slices and place on a baking sheet. Brush with 1 2 tablespoon olive oil and bake 1015 minutes, until golden. Remove and cool. 2. Cut artichoke hearts into 1 4-inch dice and set aside. Place olives, garlic, parsley, capers, and remaining 1 teaspoon olive oil in a small food processor; process until well combined. Transfer to a small bowl, add diced artichoke, and mix well. Add lemon juice, plus pepper to taste. Cover and refrigerate until 1 hour before serving. 3. Bring tapenade to room temperature. Mound 1 teaspoon onto each crostini. Garnish with parsley and serve.
P E R S E R VI N G ( 2 ) : 59 cal, 52% fat cal, 4g fat, 0g sat fat, 0mg chol,
1g protein, 6g carb, 0g fiber, 164mg sodium 
Alan Roettinger

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Spicy Toasted Almonds

Makes 3 cups / Simple and addictive, these crunchy treats keep for about two weeks in a tightly covered container. They also make an excellent host gift.

Baked Goat Cheese with Apple and Cranberries

Serves 8 / This wonderful appetizer, with a festive combination of tastes, is ready in minutes.

21 2 tablespoons pure maple syrup 1 tablespoon balsamic vinegar 2 teaspoons sweet paprika 1 2 teaspoon cayenne pepper 1 2 teaspoon salt 1 4 teaspoon black pepper 3 cups raw almonds 1. Preheat oven to 350. In a large bowl, whisk together all ingredients except almonds. Pour in almonds; using hands, toss to coat completely. Spread on a baking sheet lined with parchment paper. Bake 10 minutes; stir well, then bake another 5 minutes. Remove from oven and cool completely. Break up any clumps.
PER SERVING (1 4 cup): 220 cal, 69% fat cal, 18g fat, 1g sat fat,
0mg chol, 8g protein, 10g carb, 4g fiber, 98mg sodium 
Karin Lazarus

2 cup chopped red apple 4 cup dried cranberries 1 4 cup coarsely chopped raw almonds
1

1 tablespoon honey
1

4 teaspoon ground cinnamon

2 teaspoons butter, melted 2 4-ounce wedges jack or smoked jack goat cheese Crackers or French baguette, cut into rounds

1. Preheat oven to 350. Coarsely chop apple and combine in a medium bowl with cranberries, almonds, honey, cinnamon, and butter. 2. Stand one cheese wedge on its side and cut down the length through the middle, creating two identical shapes. Repeat with remaining cheese wedge. Place two pieces, rind side down, in a small baking dish (pieces should be touching). Spoon half of apple mixture onto cheese. Place remaining cheese pieces on top and cover with remaining apple mixture. Bake 8 minutes, or just until cheese starts to melt. Serve with crackers or baguette rounds.
P E R S E R VI N G : 106 cal, 64% fat cal, 8g fat, 4g sat fat, 18mg chol,
5g protein, 5g carb, 1g fiber, 131mg sodium 
Amasa Lacy

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Five-Flavor Yogurt Dip

Makes about 2 cups / This all-purpose yogurt sauce hits many notes: sweet, sour, hot, salty, herbaceous, and that mysterious savory flavor the Japanese call umami. Serving tip: Serve with red bell pepper, jicama, and carrot slices.

1 cup low-fat, nonfat, or whole-milk plain yogurt 2 cup roasted tahini 1 2 teaspoon salt, or to taste (optional) 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill 1 4 teaspoon cayenne pepper
1

1. Mix all ingredients in a bowl. Refrigerate for at least 1 hour to allow flavors to blend.
PER SERVING (1 tablespoon): 28 cal, 68% fat cal, 2g fat, 0g sat
fat, 0mg chol, 1g protein, 1g carb, 0g fiber, 40mg sodium  Joyce Slaton

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Side Dishes
Rosemary Roasted Pearl Onions
Serves 4 / A treat for onion lovers. Ingredient tip: You can also add roasted root vegetables to the mix, such as small cubed parsnips, sweet potatoes, and fennel; simply increase the amount of rosemary, salt, and oil to coat.

Festival Rice
Serves 810 / Myriad flavors and textures enliven this sumptuous holiday rice. In Ayurvedic cooking, fennel, cardamom, cinnamon, and cloves soothe tension and promote good health. Remove whole spices before serving.

4 pound pearl onions

2 teaspoons minced fresh rosemary

4 teaspoon sea salt

1 tablespoon olive oil

1. Remove onion skins by covering onions with boiling water; let sit for 30 minutes. Remove skin from each onion, keeping root end intact. Halve onions through root end to keep layers in place. 2. Preheat oven to 400. In a medium bowl, crush rosemary and salt together. Add oil and grind a bit more. Add onions and rub until coated. Place onions on a rimmed baking sheet. Place near oven bottom and roast until soft on the inside and a little leathery on the outside, about 20 minutes.
PER SERVING: 40 cal, 74% fat cal, 3g fat, 0g sat fat, 0mg chol,
0g protein, 2g carb, 1g fiber, 143mg sodium 
Joanne Saltzman

11 2 cups uncooked white basmati rice 1 tablespoon ghee or canola oil 1 teaspoon fennel seeds 3 cups water 1 4 cup black raisins 6 whole cloves 1 2-inch cinnamon stick 4 cardamom pods 1 2 teaspoon sea salt 1 4 cup slivered almonds 1 2 cup unsweetened shredded coconut 1 cup grated carrots 1 2 cup fresh or frozen green peas, thawed 1. Rinse and drain rice. Heat ghee or oil in a heavybottomed pot. Add fennel seeds and toast until lightly browned. Add rice, water, raisins, whole cloves, cinnamon stick, cardamom pods, and salt. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. 2. Meanwhile, toast almonds and coconut in a dry skillet until golden brown. 3. When rice is fully cooked, fluff with a fork. Gently stir in almonds, coconut, grated carrots, and peas. (The hot rice cooks the carrots and peas while preserving maximum nutrition.) Serve hot.
P E R S E R VI N G : 218 cal, 25% fat cal, 6g fat, 3g sat fat, 4mg chol,
4g protein, 37g carb, 2g fiber, 155mg sodium 
Faith Stone

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Miso-Glazed Green Beans and Mushrooms

Serves 8 / Prep tip: For best flavor and color, use shiitake or oyster mushrooms. White mushrooms may be substituted, but theyll add a gray hue.

Whole-Grain and Chestnut Stuffing

Serves 12 / This is so flavorful, your guests will never know theyre eating soy sausage instead of the real deal! Ingredient tip: Cooked chestnuts are sold seasonally in jars, usually in the canned vegetable and fruit aisle. Prep tip: Chopped apples make a nice addition.

2 tablespoons mellow white miso 3 4 cup warm water 11 2 tablespoons vegetable oil 1 shallot, sliced 1 tablespoon minced fresh ginger 8 ounces shiitake or oyster mushrooms, stems trimmed, cut into 1 2-inch slices 1 1 2 pounds green beans, ends trimmed 1 teaspoon finely grated lemon zest 1. Slowly whisk miso into warm water until smooth. Set aside. 2. Heat a deep, 12-inch saut pan or very wide pot over medium heat, then add oil. Add shallot and ginger; cook, stirring occasionally, until shallot begins to brown. Add mushrooms and 1 teaspoon water, reduce heat to medium-low, and cover pan to allow mushrooms to sweat, about 5 minutes. Once mushrooms have begun to soften, remove lid, increase heat to medium, and cook until mushrooms brown, about 10 minutes. Scrape mixture into a bowl and set aside. 3. Drop green beans into the same pan, then pour in miso mixture. Increase heat a bit and cover to allow beans to steam. Stir periodically, replacing lid each time. Cook until beans are tender, about 10 minutes. 4. Add mushroom mixture to beans. Cook, stirring, until vegetables are heated through and miso mixture reduces to a glaze. Stir in lemon zest and serve.
PER SERVING: 69 cal, 33% fat cal, 3g fat, 0g sat fat, 0mg chol,
3g protein, 10g carb, 4g fiber, 146mg sodium 
Laurie Gauguin

8 cups cubed day-old whole-grain or whole-wheat bread (1 2-inch cubes) 1 tablespoon olive oil 1 14-ounce tube soy sausage, crumbled Kosher salt and freshly ground black pepper, to taste 1 small yellow onion, chopped 1 stalk celery, chopped 1 cup bottled cooked chestnuts (not packed in water), quartered 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 4 cups low-sodium vegetable broth, divided 1. Preheat oven to 425. Spread bread cubes on a baking sheet and toast in oven until lightly browned, about 20 minutes. Set aside. Reduce heat to 375. 2. Meanwhile, heat olive oil in a saut pan over mediumhigh heat. Add crumbled soy sausage and brown thoroughly, about 10 minutes, breaking up large pieces. Season with salt and pepper. Transfer to a large bowl. 3. Return pan to medium heat. Saut onion and celery until soft, about 5 minutes. Add to bowl with sausage. Stir in chestnuts, herbs, and 3 cups broth. Add bread cubes and toss; season with salt and pepper. 4. Transfer mixture to a 9x13-inch baking dish lightly coated with cooking spray. Pour remaining 1 cup broth over all. Cover with foil and bake at 375 for 35 minutes. Remove foil and continue baking until browned, about 35 minutes more.

P E R S E R VI N G : 127 cal, 13% fat cal, 2g fat, 0g sat fat, 0mg chol,
7g protein, 22g carb, 4g fiber, 450mg sodium 
Rebecca Broida Gart

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Goat Cheese Tart with Marinated Beets and Arugula

Serves 8 / Beets and arugula are still plentiful in winter, and this dish adds some welcome color to the holiday table. Prep tip: Use your favorite pie-crust recipe for the tart shell.

4-5 2 2 1 8-10 4 3 1 1

ounces soft goat cheese eggs egg yolks Pinch each salt and pepper 9-inch prebaked tart shell (unsweetened) medium-size fresh beets Olive oil tablespoons red wine vinegar tablespoons extra-virgin olive oil Salt and pepper, to taste tablespoon chopped fresh chives tablespoon chopped lemon balm Large handful fresh arugula

1. Preheat oven to 350. With an electric mixer, beat goat cheese, eggs, yolks, salt, and pepper together until smooth. Pour into tart shell. Bake for 1015 minutes, until set. (If making ahead, refrigerate tart; bring to room temperature before serving.) 2. Preheat oven to 400. Drizzle beets with olive oil. Place beets in a baking dish and cover with foil. Bake 45 minutes or until fork can be inserted easily. Remove foil and peel beets while still warm; skins should slide right off. Quarter or dice. 3. Whisk together red wine vinegar, olive oil, salt, pepper, chives, and lemon balm. Pour over warm beets. Cool. 4. Just before serving, toss beets with fresh arugula leaves and arrange on top of tart.
PER SERVING: 266 cal, 60% fat cal, 18g fat, 7g sat fat, 129mg chol,
19g carb, 8g protein, 2g fiber, 243mg sodium 
Teri Rippeto

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Entres
Cumin-Crusted Chicken Breasts
Serves 4 / A well-seasoned chicken dish that can be prepared quickly. Serving tip: This nicely sets off the flavors of fresh vegetables and pairs deliciously with polenta.

Pork Medallions with Chocolate-Orange Sauce

Serves 6 / The combination of orange juice with fresh ginger and a hint of earthy chocolate is stunning with pork medallions. This is a dish simple enough for a weeknight supper and gorgeous enough to serve to guests, all of whom will wonder just whats in your magical sauce. Prep tip: Cooking the medallions in batches and deglazing the pan with orange juice between the second and third batches is important; it prevents the pan juices from burning and ruining your sauce.

4 tablespoons ground cumin 4 tablespoons ground coriander 4 boneless, skinless chicken breast halves Salt and pepper, to taste Olive oil for saut 1. Mix cumin and coriander together in a shallow dish and dredge both sides of all four chicken pieces. Sprinkle with salt and pepper. 2. In a nonstick frying pan, heat about 2 tablespoons olive oil, or less if your pan is well-seasoned. Over mediumhigh heat, saut chicken on both sides until just cooked through, about 56 minutes per side.
PER SERVING: 211 cal, 45% fat cal, 10g fat, 2g sat fat, 73mg chol,
27g protein, 1g carb, 1g fiber, 66mg sodium 
Donna Prizgintas

2 pounds pork tenderloins Salt and pepper 4 tablespoons canola or vegetable oil, divided 1 cup orange juice, bottled or fresh 1 teaspoon freshly grated ginger 1 ounce unsweetened chocolate, chopped 1. Rinse tenderloins and dry well with paper towels. Cut off fat and any silver skin with a sharp paring knife. Cut tenderloins into even 1-inch slices and pound each gently with the flat side of a knife until 34-inch thick. Sprinkle slices with salt and pepper. You will have 2428 slices total. 2. Heat 2 tablespoons of the oil in a heavy-bottomed 12-inch skillet until surface shimmers. Add 67 pork slices (no more or they wont be able to brown completely) and sear on one side for 90 seconds or until brown. Turn slices over and sear for another 8090 seconds. Remove cooked slices to a plate and cover to keep warm. Repeat with 67 more slices. 3. After cooking and removing the second batch, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve. 4. Pour remaining 2 tablespoons oil into skillet and heat until shimmering. Repeat cooking process with third and fourth batches of tenderloin. After final batch is seared, remove from pan; add orange juice back into skillet, scraping up any browned bits with a wooden spoon. Boil until thickened, 35 minutes. 5. Stir in chocolate and ginger until smooth; add pork slices and heat through for 1 minute. Serve immediately.
P E R S E R VI N G : 308 cal, 51% fat cal, 17g fat, 4g sat fat, 96mg chol,
32g protein, 5g carb, 1g fiber, 76mg sodium 
Joyce Slaton

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Arugula Gnocchi Over Fresh Greens

Serves 68 / Making gnocchi sounds complicated, but its actually fairly easy. They can be frozen for later use; just add a couple more minutes to the cooking time.

Shiitake and White Bean Soup with Watercress

Serves 6 / In this warming soup, perfect after a winter day spent outdoors, creamy white beans form an ideal backdrop for earthy shiitakes and fresh, pungent watercress. Serving tip: Make the meal complete with a crisp green salad and a loaf of crusty whole-grain bread.

1 pound Yukon Gold potatoes, unpeeled 4 ounces fresh arugula 1 cup all-purpose flour 1 2 teaspoon salt 1 egg 1 4 cup olive oil 1 2 cup julienned sun-dried tomatoes 1 teaspoon chopped garlic 2 tablespoons white balsamic vinegar 1 cup water 1 tablespoon chopped fresh parsley 6-8 ounces baby spinach and arugula Toasted pine nuts, for garnish Shaved Parmesan cheese, for garnish 1. In a large pot, cover potatoes with water. Bring to a boil; reduce heat and simmer until soft, 40 minutes. Meanwhile, add 4 ounces arugula to another pot of boiling water for 10 seconds. Drain; run under cold water. Pat dry and chop fine. 2. Cool cooked potatoes for 5 minutes, then peel and mash smooth. Combine with chopped arugula, flour, salt, and egg to make a dough ball. Divide into 5 pieces. Roll each piece on a lightly floured surface into a log about 34-inch thick. Cut each log into 1-inch pieces. (If freezing, place on a baking sheet and cover tightly with plastic; when frozen, transfer to zip-top bags.) 3. Bring 3 quarts lightly salted water to a boil. Add gnocchi and cook until they float. Drain. 4. In a large saut pan, heat olive oil over medium-high. Add cooked gnocchi; season with kosher salt and dash of pepper. When browned, turn and cook other side for 2 minutes. Add tomatoes, garlic, and vinegar; cook 2 minutes. Add water; cook 3 minutes. Toss in parsley and taste for salt and pepper. 5. On plates, top spinach and arugula with gnocchi and sauce; garnish with nuts and cheese.
PER SERVING: 260 cal, 36% fat cal, 11g fat, 2g sat fat, 35mg chol,
6g protein, 36g carb, 3g fiber, 326mg sodium 
Hugo Matheson

1 tablespoon olive oil 1 stalk celery, minced 1 small yellow onion, diced 1 small carrot, minced 3 cloves garlic, minced 3 cups sliced shiitake mushroom caps (about 6 ounces) 2 15-ounce cans Great Northern beans, drained and rinsed 6 cups low-sodium vegetable broth 1 bunch watercress, washed, stems removed Salt and pepper, to taste 1. In a large saucepan, heat olive oil and saut celery, onion, carrot, and garlic for 4 minutes. Add mushrooms; toss to coat with oil and cook for 3 minutes longer. Add beans and broth. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. 2. Ladle half of the soup into a food processor or blender, and pure until smooth. Return to pan. Stir in watercress and heat through for 1 minute. Season generously with salt and pepper, and serve immediately.

P E R S E R VI N G : 200 cal, 19% fat cal, 4g fat, 1g sat fat, 0mg chol,
15g protein, 27g carb, 9g fiber, 318mg sodium

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Salmon Provenal
Serves 4 / Rich but simple, this is ideal for an intimate dinner party. Prep tip: Pricey, unique saffron lends an earthy aromatic flavor and lovely orange hue to the sauce but can certainly be omitted.

2 tablespoons olive oil, divided 4 5-ounce wild salmon fillets 1 2 cup chopped onion 4 teaspoons minced garlic 1 2 teaspoon chopped fresh thyme, or 1 4 teaspoon dried 1 large pinch saffron threads, crushed (optional) 1 bulb fennel, about 8 ounces, cored and cut into 1 4 -inch strips (fronds removed) 1 2 cup Chardonnay or chicken stock 1 14.5-ounce can whole tomatoes, including juice 1 tablespoon minced fresh parsley

1. Heat a large skillet or wide saucepan over medium-high heat, then add 1 tablespoon oil. Pat salmon dry; sprinkle with salt and pepper. Sear for about 1 minute per side, then transfer to a plate (salmon will not be cooked through). 2. Reduce heat to medium and add remaining 1 tablespoon oil to pan. Saut onion and garlic for 3 minutes, stirring frequently. Add thyme, saffron (if using), and fennel. Stir and cook for 1 minute, then pour in wine or broth and cook another minute. 3. Tear tomatoes apart with your hands and add to pan, along with juices. Add a few shakes of salt and pepper, cover, and simmer until fennel is almost tender, about 5 minutes. Return fish to pan. Cover and cook over medium heat for 3 minutes, then carefully turn fish, cover, and cook for another 35 minutes, until fish is cooked through. (If tomato mixture appears dry, stir in a few tablespoons water.) Remove salmon to a serving platter. Stir parsley into tomato mixture, add salt and pepper if necessary, then spoon mixture over salmon and serve.
PER SERVING: 311 cal, 46% fat cal, 16g fat, 2g sat fat, 78mg chol,
30g protein, 12g carb, 3g fiber, 228mg sodium 
Laurie Gauguin

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Desserts
Chocolate Almond Truffles
Makes about 36 / Prep tips: The better-quality chocolate you use, the richer and more delectable these simple, not-too-sweet truffles will taste. If almond flavoring isnt your favorite, substitute Frangelico or orange liqueur for the amaretto; roll in crushed hazelnuts or cocoa laced lightly with orange zest.

Apple and Cranberry Lattice Pie

Serves 8 / Brimming with juicy apples and tangy cranberries, this lovely pie is best served fresh out of the oven la mode is a must! Prep tips: Use your favorite unsweetened pie crust, or get a recipe for Light and Flaky Crust at deliciousliving.com. For simpler prep, skip the lattice and cover filling with a wellvented top crust.

1 cup vanilla soy milk 16 ounces semisweet chocolate, chopped 6 ounces unsweetened chocolate, chopped 3-4 tablespoons amaretto, or to taste 1 2 teaspoon almond extract (optional) 1 cup raw almonds Pinch of salt 1. Heat soy milk in a saucepan until hot but not boiling. Remove from heat and whisk in chocolates until smooth. Add amaretto and almond extract, if desired, and whisk. Place in refrigerator and cool for 2 hours or until firm. 2. Preheat oven to 300. Toast almonds for 10 minutes or until lightly browned and fragrant. Cool. Transfer almonds to a food processor and add a pinch of salt. Grind until fine. 3. When chocolate is firm, scoop out portions and roll quickly between your palms, forming walnut-size balls. Roll each ball in crushed almonds, pressing into sides. Transfer to a parchment-lined baking sheet and keep cool until ready to serve.
PER SERVING (1 truffle): 119 cal, 64% fat cal, 9g fat, 2g sat fat,
0mg chol, 2g protein, 9g carb, 1g fiber, 4mg sodium 
Joyce Slaton

2 pounds Braeburn apples, cored and cut into 1 4-inch slices 1 3 cup plus 1 tablespoon natural cane sugar 1 2 cup dried cranberries 2 tablespoons fresh lemon juice 4 tablespoons all-purpose flour, divided 3 4 cup firmly packed brown sugar 1 4 cup unsalted butter, softened 2 unbaked 12-inch pie crusts 2 tablespoons milk

1. Preheat oven to 350. In a large bowl, combine apple slices, 1 3 cup sugar, cranberries, and lemon juice, and toss to blend. Stir in 2 tablespoons flour. In a separate small bowl, combine remaining flour with brown sugar and butter, and mix with fingers until crumbly. 2. Fit one unbaked pie crust into a 10-inch deep-dish pie plate, leaving an overhang. Spoon apple mixture into shell. Top with butter and brown sugar mixture. 3. On a lightly floured surface, cut second pie crust into 1-inch-wide strips with a fluted pastry wheel. 4. Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice flush with rim of pie plate. Roll dough overhang from bottom pastry up over lattice edges and crimp decoratively. Brush top with milk and sprinkle with remaining 1 tablespoon sugar. 5. Bake pie in middle of oven for 1 hour and 15 minutes, or until top is golden and filling is bubbly. Cool on rack and serve warm.
P E R S E R VI N G : 496 cal, 36% fat cal, 20g fat, 9g sat fat, 23mg chol,
2g protein, 78g carb, 3g fiber, 232mg sodium 
Lisa Turner

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Molasses Walnut Cookies

Makes 3 dozen / A nice dessert or sweet breakfast treat, these cakelike cookies taste fabulous dunked in a French roast or hickory coffee. Prep tips: Dont overstir the batterthe cookies will become too dense. For a different glaze taste, substitute coffee or rum for the milk.

4 cup unsweetened applesauce

1 cup unbleached all-purpose flour

11 2 cups whole-wheat pastry flour

1 teaspoon baking soda 2 teaspoon salt 1 teaspoon ground cinnamon 1 4 teaspoon ground nutmeg 1 4 teaspoon ground cloves 1 4 teaspoon ground allspice 3 4 cup natural cane sugar 1 3 cup packed brown sugar 6 tablespoons unsalted butter, softened 3 4 cup pumpkin pure 4 tablespoons molasses 1 egg 1 teaspoon vanilla extract 1 3 cup walnuts, chopped 1 3 cup crystallized ginger, chopped 1 3 cup unsweetened shredded coconut
1

1. Place a paper towel in a colander. Set applesauce on paper towel and top with a second paper towel. Let sit for 5 minutes until liquid has drained. Scoop applesauce off paper towels and set aside. 2. Preheat oven to 350. In a medium bowl, combine flours, baking soda, salt, and spices. Set aside. In a large bowl, combine sugars and butter. Blend together for 5 minutes. Add drained applesauce, pumpkin, molasses, egg, and vanilla. Beat on low until thoroughly combined. Add flour mixture; mix until combined. Stir in walnuts, ginger, and coconut. 3. Coat a baking sheet with nonstick spray. Measure dough 1 tablespoon at a time; with floured hands, roll it between your palms and set on baking sheet (12 cookies per batch). Reflour hands and flatten each cookie with your palm. If youre not adding the glaze, sprinkle cookies with natural cane sugar. Bake for 16 minutes or until golden. Remove from sheet and cool on wire rack. 4. To make glaze: Blend powdered sugar, maple syrup, butter, and milk until smooth. Add vanilla and cinnamon. Spread a small dollop on top of cooled cookies.
P E R S E R VI N G (1 cookie): 96 cal, 32% fat cal, 4g fat, 2g sat fat,
11mg chol, 1g protein, 15g carb, 1g fiber, 73mg sodium
Melissa Williams

G la z e ( optional )

1 cup powdered sugar, sifted 1 4 cup pure maple syrup 1 2 tablespoon unsalted butter, softened 1-2 tablespoons nonfat milk 1 2 teaspoon vanilla extract 1 4 teaspoon ground cinnamon

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Cinnamon-Rum Bread Pudding

Serves 810 / Use your slow cooker to make dessert! Because slow cookers retain moisture, you need less cream and butter to get bread puddings traditional rich taste. Prep tip: For best results, make in an oblong (not cylindrical) cooker. Serving tip: Serve with candied walnuts or vanilla frozen yogurt.

3. To make rum sauce, melt butter over medium heat. Add brown sugar. Stirring constantly, cook until brown sugar is fully incorporated, about 2 minutes. Stir in half-and-half, cinnamon, and rum. Reduce heat to low and let simmer until somewhat reduced, about 5 minutes. Drizzle over each serving of bread pudding.
P E R S E R V I N G (with 1 tablespoon sauce): 424 cal, 28% fat cal, 12g
fat, 3g sat fat, 64mg chol, 11g protein, 63g carb, 2g fiber, 288mg sodium
Melissa Williams

2 tablespoon unsalted butter

6 cups (89 slices) stale cinnamon-raisin bread, cut into 1-inch cubes 1 2 cup golden raisins 1 2 cup chopped pecans or walnuts, lightly toasted 2 eggs 4 egg whites 1 cup fat-free evaporated milk 1 1 2 cups plain soy milk 1 cup turbinado or natural cane sugar 2 tablespoons vanilla extract 2 teaspoons cinnamon 1 2 teaspoon nutmeg 1 4 cup rum, or 1 tablespoon rum extract

Maple-Glazed Cranberries
Yields 1 1 2 cups / Crimson, sweet-tart cranberries add a holiday sparkle to purchased pound cake, ice cream, or even waffles. Ingredient tip: Fresh cranberries are available from September until December; buy extra cranberries while theyre in season and freeze them to use year round.

R um S auce

4 tablespoons butter
2

3 cup brown sugar

1 cup fat-free half-and-half 4 teaspoon cinnamon 4 tablespoons rum

1 4 cup pure maple syrup 11 2 cups fresh or frozen cranberries Pinch of sea salt 1 2 teaspoon orange extract 1. Pour maple syrup into a small, heavy-bottomed saucepan. Bring syrup to a low boil. Stir in cranberries and salt and cook until cranberries just start to burst. Remove from heat and stir in orange extract. Let cool completely.
P E R S E R VI N G : 47 cal, 1% fat cal, 0g fat, 0g sat fat, 0mg chol,
0g protein, 12g carb, 1g fiber, 49mg sodium

1. Coat slow cooker with 1 2 tablespoon butter. Add bread cubes, raisins, and nuts. 2. In a small bowl, beat together eggs, egg whites, evaporated milk, soy milk, sugar, vanilla, cinnamon, and nutmeg. Pour over bread-raisin mixture. Add rum or rum extract and toss gently. Cover and cook on low for 34 hours or until pudding is firm and lightly browned. Thirty minutes prior to serving, place lid slightly ajar to facilitate browning.

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Special Recipes from our Sponsor

Thai Chicken Soup
Serves 6 / A warm, easy, and gluten-free meal. Its even better the next day, after flavors have had a chance to marry. Prep tip: When using lemongrass (often available in the herb section of natural markets), use only the soft, pale part of the stem; discard the tough, woody top.

Pasta Shells in Creamy Butternut Squash Soup

Serves 34 / A hearty, vegetable-filled dinner. Prep tip: If you prefer, substitute broccoli for the zucchini. Serving tip: Accompany with a Caesar salad and crusty French bread.

4 cups Imagine Organic Chicken Stock 2 kaffir lime leaves 1 3-inch piece lemongrass, minced 1 3-inch piece fresh ginger, peeled and grated 1 bunch green onions, sliced diagonally 1 tablespoon curry powder 1 2 teaspoon dried cumin 2 small fresh red Thai chiles, seeded and slivered 2 cups Raised Right diced cooked chicken (half white meat, half dark meat) 1 cup stemmed and sliced shiitake mushrooms 1 2 cup coin-shaped carrot slices 1 cup fresh cilantro leaves

2 tablespoons Spectrum Olive Oil 2-3 cloves garlic, minced 1 onion, diced 1 cup thinly sliced mushrooms 2 zucchinis, diced small (about 11 2 cups) 1 2 red bell pepper, diced small 4 cups Imagine Organic Creamy Butternut Squash Soup 1 2 pound mini pasta shells, cooked and drained Chopped fresh parsley, for garnish 1. In a large saucepan, heat oil and saut garlic, onion, mushrooms, zucchini, and red bell pepper. Cook until tender, about 57 minutes. 2. Add soup, umeboshi vinegar (if using), cooked pasta shells, and salt and pepper to taste. Bring to a simmer, stirring well. Serve hot, garnished with chopped fresh parsley.

1. Bring chicken stock to a boil in a medium pot. Add remaining ingredients, except carrots and cilantro leaves. Reduce heat to a simmer and cook for 10 minutes. Add carrots and cilantro; simmer 5 minutes more. Remove lime leaves and season to taste with salt. Ladle soup into shallow bowls and serve immediately.

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Wild Salmon in Dijon Broth with New Potatoes and Spinach

Serves 4 / Comfort food at its nourishing best.

Imagine Organic Creamy Broccoli Soup Garnishing Tips

Here are three tasty variations to spruce up a box or two of Imagine Organic Creamy Broccoli Soup. Use your imagination to create even more options!

11 2 pounds baby red potatoes, halved 2 tablespoons Spectrum Canola Oil, divided 2 tablespoons unsalted butter 4 6-ounce salmon fillets, skin removed 2 cups dry white wine 2 small shallots, thinly sliced 2 tablespoons Spectrum Apple Cider Vinegar 11 2 cups Imagine Chicken or Vegetable Broth 2 tablespoons chopped fresh tarragon leaves, plus sprigs for garnish 1 tablespoon Westbrae Dijon Mustard 2 tablespoons Spectrum Extra-Virgin Olive Oil 4 cups baby spinach leaves 1. Preheat oven to 400. Place potatoes in a large saucepan and cover with cold water and a pinch of salt. Bring to a boil, then reduce heat to medium-high and cook for 10 minutes. Drain and cool. Transfer potatoes to a large baking dish and toss with 1 tablespoon canola oil. Place on middle rack in oven. 2. Melt remaining 1 tablespoon canola oil and butter in a heavy skillet over high heat. Season salmon with salt and pepper. Place flat side up in skillet; cook for 4 minutes, then turn and cook 2 minutes more. Set aside. 3. Combine wine, shallots, and vinegar in a medium saucepan. Boil until liquid is reduced by half, about 7 minutes. Add broth, chopped tarragon, and mustard. Bring to a boil. 4. Remove baking dish from oven and remove potatoes; carefully place salmon fillets in baking dish, then scatter potatoes around fillets. Cover with hot broth mixture, then return dish to oven and cook 15 minutes more, until salmon and potatoes are cooked through. 5. About 5 minutes before salmon is done, heat olive oil in a large skillet. Cook spinach (in two batches if necessary) until just wilted. Divide spinach among four shallow bowls. Carefully top with salmon fillets and divide potatoes and broth between bowls. Garnish with tarragon sprigs and serve immediately.

Heat soup to a gentle boil. Stir in fresh chopped basil and a pinch of nutmeg. Ladle into soup bowls and top with freshly grated Parmesan cheese. Serve with toasted garlic bread.

Stir 12 teaspoons premade pesto per serving into hot

soup, then pour over hot cooked pasta or rice. Garnish with steamed broccoli florets and toasted pine nuts. Serve with a green salad.

Stir grated cheddar cheese into warm soup. Pour over

a hot, split baked potato and top with steamed broccoli florets. Add a dollop of plain yogurt or sour cream. Serve alongside hearty chili or stew.

Edited by Elisa Bosley, Senior Food Editor Designed by Vicki Hopewell, Art Director Cover photography by Rita Maas

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