New Year! Less jobs!

It's officially 2010, and I am in the process of leaving my job at the University. This means more time for cooking, climbing, and hopefully a little bit of skiing too! I went to the bunny slopes last week for the first time, and I'm going to try to go twice a week to learn some stopping and turning skills. I'll take pictures out there next time but I am READY!

Other than that, I have been cooking up a storm lately so here are some of the best of the best recipes:

Lemon-Rosemary-Olive Oil Cake

Ingredients

• Cooking spray
• 2 tablespoons all-purpose flour
• 13.5 ounces all-purpose flour (about 3 cups)
• 1 1/2 tablespoons finely chopped fresh rosemary
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup olive oil
• 1/2 cup fat-free milk
• 2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 3 large eggs
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• Fresh rosemary sprig (optional)

Preparation

1. Preheat oven to 350°.

2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.

4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

Nutritional Information

Calories:265

Fat:7.9g (sat 1.3g,mono 5.3g,poly 0.9g)

Protein:3.9g

Carbohydrate:45.1g

Fiber:0.7g

Cholesterol:40mg

Iron:1.3mg

Sodium:211mg

Calcium:20mg

Two Bean with Kale Soup

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 4 cups organic vegetable broth (such as Emeril's), divided
• 7 cups stemmed, chopped kale (about 1 bunch)
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon chopped fresh rosemary

Preparation

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Nutritional Information

Calories:250

Fat:10.4g (sat 1.4g,mono 5.5g,poly 2.2g)

Protein:11.8g

Carbohydrate:30.5g

Fiber:9.2g

Cholesterol:0.0mg

Iron:3.8mg

Sodium:593mg

Calcium:189mg

Amaretto Apple Streusel Muffins (or mini loaves!!)

Ingredients

• Cooking spray
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons amaretto (almond-flavored liqueur)
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup reduced-fat sour cream
• 1/4 cup 2% reduced-fat milk
• 3/4 cup finely chopped Gala apple
• 1 tablespoon all-purpose flour
• 
  Streusel:
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 2 tablespoons sliced almonds
• 
  Glaze:
• 1 cup powdered sugar
• 4 teaspoons 2% reduced-fat milk

Preparation

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Nutritional Information

Calories:256

Fat:9g (sat 5.3g,mono 2.3g,poly 0.5g)

Protein:3.5g

Carbohydrate:39.9g

Fiber:0.8g

Cholesterol:40mg

Iron:1mg

Sodium:172mg

Calcium:43mg

Almond and Cherry Scones

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup)
• 3.3 ounces whole-wheat pastry flour (about 3/4 cup)
• 1/2 cup old-fashioned rolled oats
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 5 tablespoons chilled butter, cut into small pieces
• 1 cup fat-free sour cream
• 1 teaspoon vanilla extract
• 1/3 cup chopped dried cherries
• 1/3 cup chopped almonds, toasted
• Cooking spray
• 1/2 cup powdered sugar
• 4 teaspoons 2% reduced-fat milk

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place oats in a food processor; process until finely ground. Add flours, brown sugar, and next 5 ingredients (through allspice) to processor; pulse 3 times. Add butter; pulse 5 times or until mixture resembles coarse meal. Add sour cream and vanilla; pulse 3 times or just until combined (do not overmix). Add cherries and nuts; pulse 2 times.

3. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter to form 10 rounds. Place rounds 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 14 minutes or until golden brown. Remove from baking sheet; cool on a wire rack.

4. Combine powdered sugar and 4 teaspoons milk, stirring with a whisk. Drizzle powdered sugar glaze over scones.

Nutritional Information

Calories:258

Fat:8.7g (sat 3.9g,mono 3.1g,poly 0.9g)

Protein:5.7g

Carbohydrate:39.3g

Fiber:3.1g

Cholesterol:19mg

Iron:1.6mg

Sodium:363mg

Calcium:140mg

All of the above recipes are from Cooking Light.

Here are some of my own creations:

Cornish Hens with Meyer Lemon

Roasted Golden Beets with Balsamic and Greek Yogurt

Mushroom-Lamb Ravioli

My Gram's Apple Fritters