Chocolate Torte

The other day I had a piece of chocolate torte for the first time.  It was sort of like a brownie but then sort of like a cake...it had powdered sugar on the top.  It wasn't too sweet, it wasn't too rich.  Just right.  I have never made a torte so of course I had to go straight home and begin looking at recipes.  After all, Valentine's Day is near and I would need to bake something special for my sweetheart.  This recipe is by far the simplest of all I found.  I found it on the Food Network website.   You can make it more decadent by topping it with ganache, fresh raspberries, whipped cream, or, well you get the idea.  I am going for the simple sprinkle of powdered sugar.

12 oz. bittersweet chocolate
1 1/2 c. butter
1/2 c. sugar
6 eggs
pinch of kosher salt

Put chocolate and butter in the top of a double boiler until it melts.  If you do not have a double boiler you can put it in a bowl that will fit over a pan.  Put water in the pan and simmer, put bowl on top and melt.  Let melted chocolate  cool.  Beat 6 eggs, sugar and salt on medium high for 6 minutes.  Fold in half of the chocolate.  Then fold in the other half.  Pour into a buttered springform pan.  Bake at 350 for 20-25 minutes, or until no longer wiggly/jiggly in the middle.  If you stick a toothpick in it, it will come out with a few crumbs on it.  Cool.  Remover from pan and serve with desired topping.

Chicken Coconut Curry

This is a Martha Stewart recipe, with some adjustments.  It is cooked in a Dutch Oven and comes together ready to serve in about 45 minutes.  Great for after work or a busy weekend meal.  You can adjust the spiciness by adding or taking away the amount of red curry paste you use.

• 1 tablespoon olive oil
• 2 boneless chicken breasts, or 4 thighs or 4 whole chicken legs (about 3 pounds total)
• Coarse salt and ground pepper
• 1 can (14.5 ounces) light coconut milk
• 2 cups canned reduced-sodium chicken broth
• 1 to 2 teaspoons Thai red curry paste
• 1 cup jasmine rice
• 2 red bell peppers cut into 1-inch pieces
• 8 ounces green beans ), cut into 1-inch lengths
• 1/2 lemon or lime, cut into wedges, for serving
•  
• Heat oil in a large pot or Dutch oven.  Add chicken--I used breasts and cubed it before cooking.  Cook over medium high heat for avout 10 minutes.  Add in broth, coconut milk, and curry paste.  Turn heat to medium and simmer until paste is well combined.  Add in rice, cover and simmer 15- 20 minutes.  Add in peppers and green beans and cook until just tender.  Serve with lemon or lime wedges. 

Peanut Butter Nutella Swirl Cookies

Most weekends I try to make a batch of cookies for my sweetheart to enjoy with his coffee and in his lunch the following week.  I found this recipe and just had to try it as it combines two of his favorite things:  peanut butter and nutella.  Cookie baking is one of those great activities you can do and get other things done at the same time,  or sit and read a book while they bake, or just have a cup of coffee or tea and enjoy the yummy smells coming from your oven.  Give it a try this weekend and enjoy!  (This recipe makes a smaller batch so feel free to double it!)

1/2 cup unsalted butter
 3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1-3/4 cups all purpose flour
1/4 cup Nutella

Beat butter, peanut butter and sugars with a mixer until well combined and creamy.  Add the egg and vanilla.  Mix well.  Add flour, baking soda, and salt.  Microwave the Nutella in 10 second intervals until melted.  Drizzle over the dough, then gently fold in.  You are trying to marble it, not mix it together.  Roll into balls and place on sprayed cookie sheet.  Press down on each cookie with a fork, going both ways, making a crisscross pattern.  You will need to dip your fork in flour to avoid it sticking.

  Bake at 350 for 8-10 minutes.

Country Cassoulet

This is one of those easy one pan meals that cooks quickly, and uses ingredients you probably have at home already.  On the health side it is also high in fiber!

1/2# sliced turkey polish kielbasa
1/4# ham, cubed
1/4 c. onion chopped
2 carrots, chopped
2 cloves garlic, chopped
1 c. celery, sliced
1/2 t. thyme
1 can diced tomatoes
1 can red kidney beans, diced
1 c. cooked brown rice, wheat berries, or quinoa

Put 1 T. olive oil in a skillet.  Add onion, carrots, celery, garlic kielbasa and ham.  Saute for 10 minutes.  Add thyme and all remaining ingredients.  Heat through and serve.

Super Bowl Super Healthy Dip

Today is the Super Bowl.  Here in the Pacific Northwest we are all going a bit crazy for our Seattle Seahawks.  We are having some family over for the game and that means treats.  After making cookies in our team colors I needed to make up some great dip for the chips.  This recipe comes from Prevention magazine.

2 avocados, diced
1 can black beans, drained and rinsed
1/2 c, chopped red onion
3/4 c. salsa
1 T. lime juice
1 T. chopped cilantro
2 T. chili powder
a small jalapeno, chopped
Mix all ingredients well and serve.