MOROCCAN LAMB AND BEAN SOUP

Serves 4; prep time 15 minute; cook time: 40 min; The prep time took me much more, because I run out of lentils and I had to select them out from a beans lentils soup mix.  Same day we had a snow storm so the question of buying lentils didn't came up. :))

It is a very good soup. It can be used as a main dish if more than 2 cups is pureed. I will make it again.

1 tbsp olive oil
1 lb bone-in shoulder lamb chops; I used what I had, some lamb steaks; trimmed of excess fat
1 large onion finely chopped; about 2 cups
2 tsp ground ginger
2 tsp ground turmeric
1 tsp ground cinnamon
1/4 tsp hot paprika
4 cups low-sodium, fat-free chicken stock
1/2 cup dried lentils
1 rib celery with leaves, finely chopped; about 1/2 cup
1 15.5 ounce can low-sodium diced tomatoes, drained
1 medium potato , diced; about 1 cup
1 15.5 ounce can low-sodium chickpeas, rinsed and drained
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
kosher salt
freshly ground black pepper
1/4 cup nonfat Greek yogurt; optional

1. Heat oil in a large heavy-bottom pot over medium-high. Cook lamb chops for 2 to 3 minutes on each side or until browned. Remove to a plate and set aside.

2. Reduce heat to medium, add onion and cook, stirring occasionally, for 2 minutes or until soft. Mix in ginger, turmeric, cinnamon, and paprika, cook for 15 seconds. Add chicken stock and bring to a simmer. Scrape up any brown bits from the bottom of the pot and mix in. Stir in lentils and return lamb to pot. Bring to a boil, then cover and reduce heat to medium-low; simmer for 10 minutes.

3. Stir in celery, tomatoes and potatoes. Turn chops over, cover and cook for 10 minutes.

4. Add chickpeas, and cook for 10 minutes more. Remove soup from heat and place lamb chops on a cutting board. When cool enough to handle, remove meat from the bones and cut into 1/2-inch pieces.

5. Transfer 2 cups of the soup to a blender or food processor and puree until smooth. Return mixture to pot, along with the lamb. Warm soup, stir in parsley and cilantro, and season to taste with salt and pepper. Divide evenly among four bowls and serve each with a tbsp of Greek yogurt if desired.

Nutrition score per serving:
416 cal.,9 g fat (2 g saturated), 51 g carbs, 33 g protein, 13 g fiber, 37 mg calcium, 5 mg iron, 255 mg sodium

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH TOPPING

Thanksgiving is full of favorite dishes, and it’s the twists on those favorites that can make them stand out and become new favorites.


3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon, divided
1 1/2 teaspoons ground ginger, divided
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
Heat oven to 400 degrees.
In large bowl, combine 1/4 cup brown sugar, orange juice, vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger and salt. Mix well. Add sweet potatoes and toss to coat evenly.
Spoon mixture into 9-by-13-inch baking dish. Sprinkle cranberries over the top and dot with 2 tablespoons butter.
Cover with foil and bake for 30 minutes.
Meanwhile, mix together flour, remaining brown sugar, remaining cinnamon and remaining ginger in medium bowl. Cut in remaining butter with a fork until coarse crumbs form. Stir in pecans.
After 30 minutes, remove potatoes from and stir gently. Sprinkle topping evenly over the top.
Return to oven, uncovered, and bake for 25 to 30 additional minutes, or until sweet potatoes are tender and topping is lightly browned.

Read more: http://cappers.grit.com/food/recipes/roasted-sweet-potatoes-with-cinnamon-pecan-crunch-topping-recipe.aspx#ixzz2JxrundRC

SWEDISH SOUR CREAM CAKE RECIPE

4 cups sifted flour
2 teaspoons baking soda
2 teaspoons ground cardamom
1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
1 3/4 cups sour cream
Confectioner’s sugar
Preheat the oven to 350°F. Butter and lightly flour a Bundt cake pan and set aside.
Sift the flour, baking soda and cardamom together. Cream the butter and sugar until fluffy, 3 to 5 minutes. Add the eggs, beat well.
Add the flour mixture and sour cream alternately to the butter mixture. Pour into the prepared pan.
Bake for 1 hour. Cool 5 minutes, then remove cake from the pan and cool on a wire rack. Dust the cake lightly with confectioner’s sugar.
— From Jane Will of New Hampshire and Barbara Laur of Minnesota

Read more: http://cappers.grit.com/food/recipes/sour-cream-cake-recipe-zkfz12zsmi.aspx#ixzz2Jxr5m8nx

ORANGE AND NUT BISCOTTI

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons finely grated orange zest
• 3 large whole eggs plus 1 large egg yolk
• 1/4 cup extra-virgin olive oil
• 3/4 cup toasted walnuts
• 1/2 cup dried cranberries

Preparation

1. Preheat oven to 350ºF.
2. Whisk flour, sugar, baking powder, salt and zest in a bowl.
3. In a separate bowl, whisk eggs and yolk with olive oil.
4. With an electric mixer on low, gradually add flour mixture to egg mixture, and mix well.
5. Stir in toasted walnuts and dried cranberries.
6. Transfer dough to a lightly floured surface and divide in half. Using your palms, shape each piece into about 10″x2″ wide log. Arrange on parchment-lined baking sheet, spacing 2-inches apart. Flatten logs slightly.
7. Bake 30 to 35 minutes or until firm to the touch. Cool for 15 minutes on sheet on a wire rack.
8. Reduce oven to 325ºF.
9. Transfer logs to a cutting board. Using a serrated knife, cut into 1/2-inch-thick slices on the diagonal.
10. Place slices, cut side down, on a baking sheet.
11. Bake for 40-45 minutes or until firm when pressed in center and golden brown at edges.

Nutritional Information

Calories 122, Carbohydrates 19g, Cholesterol 25mg, Fat 4g, Fat Calories 40, Fiber 0.69g, Protein 2g, Saturated Fat 0.66g, Sodium 79mg. Daily Values: Calcium 27.25mg 3%, Phos 42.7mg 4%, Copper 0.07mg 4%, Zinc 0.26mg 2%, Panto 0.17mg 2%, Biotin 1.97mcg 657%, Iodine 3.79mcg 3%, Magnesium 8.27mg 2%, Iron 0.83mg 5%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.

Prep Time: 15 minutes Cook Time: 1 hour 30 minute Serves: 30

This holiday cookie is versatile and crunchy.
This crunchy, twice-baked cookie is perfect for dunking into coffee, hot tea, cocoa or wine!  When shaping the dough, wet your hands; this helps to handle the dough. The cookies can be stored in an airtight container at room temperature up to 2 weeks.

Posted: Nov. 21, 2010
by Chef Tagline

LEMON SNOWBALL COOKIES

• 1 1/2 tablespoons grated lemon zest 
• 2 cups confectioner sugar  
• 1 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

Prep Time: 45 minutes Cook Time:15-20 minutes  Serves: 24

Everyone loves these Lemon Snowball cookies - a classic the world over. Make them and you're assured of a White Christmas. Rolling the Lemon Snowballs at least 3 times in powdered sugar gives them the look of a real snowball. The more you roll them, the bigger the snowball.

Preparation

1. Preheat oven to 350°
2. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually adding 1/2 cup confectioners’ sugar and vanilla, mixing well.
3. Add flour, lemon zest, and salt, beating until combined.
4. Cover and chill dough for 30 minutes.
5. Shape dough into 1-inch balls; place on parchment lined baking sheet.
6. Bake 15-20 minutes or until golden on the bottom but pale on top.
7. Transfer to wire rack to cool for 5 minutes.
8. Place 1 1/2 cups confectioners’ sugar in a bowl, and roll warm cookies in it, coating well. Let cookies cool completely and roll in the confectioners’ sugar two more times.

Nutritional Information

Calories 131, Carbohydrates 14g, Cholesterol 20mg, Fat 8g, Fat Calories 69, Fiber 0.36g, Protein 1g, Saturated Fat 5g, Sodium 50mg. Daily Values: Calcium 4.63mg 0%, Phos 14.98mg 2%, Copper 0.02mg 1%, Zinc 0.09mg 1%, Panto 0.06mg 1%, Biotin 0.12mcg 40%, Magnesium 2.85mg 1%, Iron 0.55mg 3%, Vitamin B6 1%, Vitamin C 1%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.

ALMOND-APRICOT SNOWBALLS

We can’t take the credit for this Almond-Apricot Snowballs recipe. It comes compliments of CanolaInfo. They know how to swap out solid fats like butter and replace them with oil, and on their website, they even have atip sheet for making the switch.

• 2¼ cups all-purpose flour 560 mL
• 1 cup granulated sugar 250 mL
• 3 tablespoons cornstarch 45 mL
• 1/4 teaspoon salt 1 mL
• 3/4 cup canola oil 175 mL
• 2 tablespoons water 30 mL
• 1 teaspoon almond extract 5 mL
• 1 teaspoon vanilla extract 5 mL
• 1/2 cup sliced almonds, chopped 125 mL
• 1/2 cup finely chopped dried apricots 125 mL
• 1¾ cups confectioners’ sugar, for rolling 425 mL
• 
  

1. Preheat oven to 350°F (180°C).

2. In medium bowl, combine flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined Add water, almond and vanilla extract. Mix. Stir in almonds and dried apricots.

3. Scoop batter with small ice cream scooper, melon baller or spoon, making all same size. Place them on un-greased baking sheet about 1 inch (2.5 cm) apart.

4. Bake cookies about 12 to 15 minutes or until just set. Cool on baking sheet for 2 minutes and then transfer to wire rack until just warm.

5. Pour confectioners’ sugar into bowl. While cookies are still warm, but not hot, roll in confectioners’ sugar. It will adhere slightly to cookies, making them look like snowballs. Return cookies to wire rack and when totally cooled, roll in confectioners’ sugar again. Store in air-tight container for up to five days. Tip: Roll the cookies in the second coating of confectioner’s sugar right before serving.

Nutrition Information per Serving (1 snowball): 120 calories, 5g fat (0g saturated), 20mg sodium, 20g carbohydrate, 13g sugar, 0g fiber, 1g protein

THREE CHOCOLATE COOKIES

Chocolate, semisweet chocolate and bittersweet chocolate add up to a spectacular cookie.

Servings: 3 dozen Prep Time: 20 min Cook Time: 12 min Difficulty: Easy

Ingredients Add to grocery list

1 teaspoon salt
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon vanilla extract
3   large eggs
1 3/4 cups firmly packed brown sugar
3/4 cup sugar
1/2 cup vegetable shortening
1 cup (2 sticks) butter, softened
1   (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3   (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Directions

Preheat oven to 375 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.