Britta Leverkuhn | Nutrition Counseling

Ingredients

CHEESECAKE BATTER:

• 1 (8-ounce) block 1/3-less-fat cream cheese
• 1/3 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 large egg
• 1 large egg white
• 1 tablespoon all-purpose flour

BROWNIE BATTER:

• 4.5 ounces all-purpose flour (about 1 cup)
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon salt
• 1 1/2 cups packed brown sugar
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.

Kathy Farrell-Kingsley, Cooking Light, DECEMBER 2008

Ingredients

• Serves 6
• 2 lbs beef chuck or stew meat, cut into ½ inch cubes
• ¼ c. flour
• 1 ½ tsp salt
• ½ tsp pepper
• 1 ½ c. beef broth
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp paprika
• 4 carrots, sliced
• 3 red potatoes, diced
• 1 onions, chopped
• 2 stalk celery, sliced

Preparation

1. Place meat in crock pot
2. Mix flour, salt/pepper and pour over meat; stir to coat meat with flour.
3. Add remaining ingredients and stir to mix well.
4. Cover and cook on low (200 deg) for 10 – 12 hrs, or high (300 deg) for 4 – 6 hrs.
5. Stir stew thoroughly before serving.

Ingredients

• Serves 4
• 1 lb salmon fillet, skinned
• 4 oz baby spinach, coarsely chopped (3 cups)
• 3 scallions, minced
• 1 tablespoon finely grated peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 tablespoon soy sauce
• Olive oil for brushing skillet
• 2 tablespoons pickled ginger

Preparation

1. Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
2. Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties.
3. Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
4. Serve each burger topped with 1 1/2 teaspoons pickled ginger.

Cooks’ note:

Patties can be formed 4 hours ahead and chilled on a wax paper–lined baking sheet, then covered with plastic wrap.

Gourmet,

Ingredients

• Makes 1 Smoothie
• 1 banana, sliced
• 1-2 Tbsp peanut butter
• ½ cup milk or vanilla flavored soy milk
• 2-3 tsp cinnamon
• 2 tsp vanilla extract
• 1 cup ice cubes

Preparation

1. In a blender, combine all ingredients.
2. Blend until smooth in texture.
3. Enjoy!

Ingredients

• Makes 4 wraps
• ½ cup rinsed and drained canned black beans
• 1 large vine-ripened tomato, seeded and chopped
• 4 teaspoons fresh lemon juice
• ½ teaspoon chili powder
• ½ ripe California avocado
• 2 tablespoons plain yogurt
• 4 10-inch tortillas
• ½ pound thinly sliced roast turkey breast
• 1 cup packed fresh coriander sprigs, washed well, spun dry, and chopped coarse

Preparation

1. In a bowl stir together black beans, tomato, 2 teaspoons lime juice, chili powder, and salt to taste.
2. In a food processor purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste. (Alternatively, with a fork mash avocado mixture until smooth.)
3. Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with a serrated knife.

Gourmet, June 1996

Ingredients

Serves 6 to 8

• 1 large Yukon Gold potato, cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• ¼ small yellow onion, sliced
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 8 large eggs
• 4 ounces semi-hard cheese (cheddar, swiss, Colby, etc.), roughly chopped
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• Dash of Tabasco or other hot sauce
• 3 tablespoons salsa verde (mild to medium)
• 1 plum tomato, halved and thickly sliced
• 3 to 4 tablespoons fresh corn kernels or frozen, defrosted

Preparation

1. Preheat the oven to 375
2. In a medium saucepan, boil the potato in salted water for 7 minutes, or until tender when pierced with a fork. Drain well and set aside.
3. In a large, ovenproof skillet, melt the butter over high heat. Add potato, onion, and 1/8 teaspoon each of salt and pepper and stir. Cook for 2 minutes without stirring to brown the potato and onion. Continue cooking for an additional 3 minutes, stirring occasionally. Remove from heat.
4. In a large bowl, beat the eggs and then whisk in half of the cheese. Add the flour, baking powder, garlic powder, Tabasco sauce, and remaining 1/8 teaspoon each salt and pepper. Whisk to combine.
5. Pour the egg mixture over the potato mixture in the skillet. Drizzle the salsa verde over the top. Layer the tomato, avocado, the remaining cheese, and the corn kernels on the top and season with additional salt and pepper if desired.
6. Transfer skillet to the oven and bake for 25 minutes or until the center of the frittata begins to brown and the eggs are cooked. Serve warm or at room temperature.

Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier and Laura Holmes Haddad.