Cranberry Pecan Health Bars

Happy New Year! Did you make a New Year's resolution to eat healthier? If so, this recipe certainly has a place in your diet. One of the biggest obstacles for many people when it comes to eating healthier is time, leading far too many people to rush out of the house without breakfast or grab a snack from the vending machine at work when the mid-afternoon munchies strike. If you can invest a little bit of time on the weekend to whip up a batch of these easy bars, you'll have at least one guaranteed source of quick nutrition during the work week. While I can go on and on about all the nutritious components of these hearty bars, it's would be all for naught if they weren't delicious as well. The classic combination of sweet-tart cranberries and rich, toasty pecans are united with chewy oats by sweet dates and a bit of honey in this tasty, filling breakfast or snack. I happened to choose pecans and cranberries, but I can think of dozens of other combinations that would be fantastic in these bars as well-walnuts and cranberries, almonds and blueberries,  pistachios and apricots...I could go on forever. But as long as you're going to the effort of making one batch, why not make a couple different varieties, freezing the extra for a flavorful cache of nutrition at the ready anytime.

Cranberry Pecan Health Bars
adapted from Martha Stewart
makes 8 bars

1 cup (9 ounces) pitted dates

1/4 cup brown rice syrup, honey, or maple syrup
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
1 cup pecans, toasted and coarsely chopped
1 cup dried cranberries
2 tablespoons oat bran
1/4 cup ground flaxseed
2 tablespoons wheat germ
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Puree in a food processor with brown rice syrup or honey until smooth.

2. Coat an 8-inch square baking pan with cooking spray. Place oats and half of the pecans in a food processor, pulse until coarsely ground, and transfer to a large bowl. Add remaining pecans, cranberries, bran, flaxseed, wheat germ, salt, and cinnamon to bowl and toss to combine. Mix in date puree and brown rice syrup, honey, or maple syrup. Press mixture into an even layer pan. (Wetting your hands first will facilitate the process).

3. Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

Rutabaga Fries

Pretty much every root vegetable is fair game for oven fries, but since one of the cookbooks I really adore specifically called these out, I thought they were with a try when some rutabagas showed up in my CSA box. I've never gone out of my way to buy rutabagas, but I certainly don't turn them down when they show up on my plate, though it is quite a rare occurrence. Rutabagas are thought to have originated as a wild cross between cabbage and turnips, so if you are fans of both of these vegetables, you'll likely enjoy rutabagas as well. Roasting helps to mellow out the somewhat sharp and assertive flavor, bringing out a slight sweetness, and thus is gentler way of introducing rutabagas to those who have never tried them before. Now while these won't fulfill a craving for potato fries fresh out of a deep-frier, they are certainly a healthier and easier-to-prepare alternative for the home cook, right at home next to a cheeseburger and cold beer.

Rutabaga Fries
from Veggie Burgers Every Which Way by Lukas Volger
serves 4

2 rutabagas
2 teaspoons potato starch or cornstarch
3 tablespoons olive oil
Salt

1. Preheat the oven to 450 degrees F. Lightly grease a large baking sheet.

2. Slice off the top and bottom of the rutabagas to that they will rest flat on the cutting board. Then cut off the skin with a sharp paring knife or chef's knife by cutting against the curve of the flesh. (A vegetable peeler unfortunately doesn't cut thickly enough to scrape off all the skin). Cut into 1/4-inch matchsticks.

3. Toss the potato starch with the rutabagas, then add the olive oil and 1 teaspoon salt.

4. Spread the rutabagas onto the prepared baking sheet. Bake, flipping twice, for 25 to 30 minutes, until crispy on the outside and tender on the inside. Remove with a metal spatula and toss with additional salt to taste.

Streamlined French Onion Soup

There aren't nearly the vast number of options for using up mass quantities of onions (particularly red onions) as there are for most vegetables, but fortunately there's one standby to rely on-French onion soup. Unfortunately, making French onion soup typically requires lots of time and patience, things I am often short on, but America's Test Kitchen shares my frustration and has perfected a recipe for Streamlined French Onion Soup. A small amount of red wine releases a huge bouquet of flavors, opening up the perfect balance of sweet onions, savory broth, and sharp balsamic vinegar. French onion soup is a relatively simply dish, relying greatly on the complex flavors developed as the onions caramelize, but also on broth, wine, and herbs so it's of the utmost important that each of these ingredients are high-quality to make this most of this soup. (If you don't have any homemade stock at the ready, which most people don't, I recommend Pacific Natural Foods broths.)


French Onion soup is typically made on the stove top, then divided into ramekins, topped with bread and cheese, and baked. This recipe also included instructions for the baking step, but without a baguette on hand, I opted to make the soup and pair it with a delicious grilled cheese (get some Hook's if you can find it). I only included directions for making the soup since that is the only portion of the recipe I tested, but I know that this would be delicious topped with a crusty baguette and generous helping of cheese, so grab a baguette and fire up the broiler if you are so inclined. Although this isn't soup surely isn't first date food, if you have a partner who loves you and a little bit of time, whip up this surprisingly simple but luxurious feeling soup for your next cozy night at home.
Streamlined French Onion Soup
from The Complete America's Test Kitchen TV Show Cookbook
serves 6

2 tablespoons unsalted butter
3 pounds red onions (about 6 medium), halved pole to pole and sliced crosswise 1/8 inch thick
6 cups low-sodium chicken broth
1 3/4 cups beef broth
1/4 cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar

1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a deep brown crust, 30 to 35 minutes. Add the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits, and bring to a simmer. Simmer to blend the flavors, about 20 minutes; discard the herbs. Stir in the balsamic vinegar and season with salt and pepper to taste.

Pumpkin Pecan Cookies

With the New Year approaching and many people making a resolution to eat healthier, I offer up yet another in my series of healthy cookie recipes. I hate how a lot of people think that eating healthier means eating enjoyable tasteless food and I hope that my culinary adventures inspire people to experiment with and appreciate healthy ingredients, even if only in the smallest of ways. Although it does take a change in the way you cook and think about food, it's well worth the small effort to shift your attitudes and practices so that healthy and delicious food is a natural component of your diet and not a punishment (though life should never be without indulgences as well).

These tender and moist cookies get a bright citrus flavor from the orange juice and zest, wonderful toasty and nutty notes from the pecans and whole wheat pastry flour, with just a touch of sweetness and chewiness from the dates. One of the greatest things I have gained in my healthy cookie experimentation is an appreciation of the ability of dates to sweeten, act as a binder, and impart just a bit of chew with a subtle, yet delightful, flavor.

After the dessert smörgåsbords have been devoured but you're left needing a treat sans guilt, whip up a batch of these easy, nutritious, tasty little morsels. Equally appropriate for breakfast, a snack, or dessert, these will give you the energy to clean up the Christmas chaos and getting going on those New Year's resolutions.

Pumpkin Pecan Cookies
from Whole Foods Market
makes about 30 cookies

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

2. Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

3. Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Kitchen Sink Granola

Although there are many wonderful granolas lining the aisles of the grocery store, there's rarely reason to buy them as granola is one of the easiest things to make yourself. Not only will you be able to combine your favorite ingredients in the perfect ratio for you, but you will save a ton of money in the process. Granola doesn't require a specific recipe, just a basic outline, but I still think it's worth browsing through recipes from reputable sources to look for creative combinations I may not have considered. I took a Martha Stewart recipe, adapted it for my preferences and what I had on hand to create what I've dubbed Kitchen Sink Granola. With an assortment of nuts, seeds, and dried fruit, this granola contains a little bit of everything, but could certainly accomodate additional ingredients or substitutions with whatever strikes your fancy. I have plain yogurt topped with granola a couple of times a week for breakfast, so I've had ample opportunity to make many different kinds, but I still seem to find delightful new combinations on a regular basis. While a granola with a more focused flavor palate can be delicious, I love granolas like this where no two bites are the same. And although I typically enjoy it as part of a well-balanced breakfast, granola can also move seamlessly to the dessert realm when sprinkled generously on top of a high-quality vanilla ice cream.


The only real stumbling block when making your own granola is the potential for burning during the toasting process. While you may be lulled into a false sense of security during the first 10 minutes or so of baking, granola can go from pleasantly toasty to unrecoverably burnt in short order (particularly the coconut), so make sure to keep a close eye on your granola, stirring frequently, particularly towards the end of the cooking time.

Whether you're making a New Year's resolution to eat healthier, spend more time in the kitchen, eat fewer processed foods, or save money, this recipe can have a place in helping you achieve that goal.

Kitchen Sink Granola
adapted from The Martha Stewart Living Cookbook : The New Classics
makes about 2 3/4 cups

1 cup old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup whole almonds, chopped
2 tablespoons flax seeds
2 tablespoons canola oil
2 tablespoons honey
1/8 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 cup dried cranberries
1/4 cup raisins (golden or regular)
2 tablespoons unsalted roasted sunflower seeds

1. Preheat the oven to 350 degrees F. Toss together the oats, coconut, almonds, and flax seeds in a medium bowl; set aside. Whisk together the oil, honey, salt, and cinnamon in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.

2. Bake, stirring frequently, until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, and sunflower seeds.

Cheesy Orzo Baked in Acorn Squash

When I'm not feeling creative or am really busy, most squash that makes its way into my kitchen (and there's been a lot of it lately) is either roasted and pureed (butternut) or stuffed with grains and veggies and baked (acorn and festival). Even though these preparations aren't time-comsuming or elaborate, they are some of the most delicious ways to enjoy squash and this recipe certainly falls into that category. Quick-cooking orzo is combined with a few simple flavorings in a creamy blanket of milk and cheese for a fast and very satisfying dinner, perfect for Meatless Monday if you're a participant. This balanced plate of flavors-mildly sweet and soft squash, nutty whole wheat orzo, and salty, savory cheese-is sure to please your palate (and soul) on a dark, chilly winter evening. Although it's an easy, healthy dish, it can be made indulgent with whole milk or half-and-half, generous amounts of cheese, and crumbled bacon with a beautiful presentation that makes it elegant enough to serve for company. At whatever place in the indulgence spectrum you decide to jump in, I hope you give these charming cups of winter squash deliciousness a try.

Cheesy Orzo Baked in Acorn Squash
adapted from Bon Appetit, via Epicurious
serves 4

2 small acorn squash, halved, seeded
3/4 cup water
1 cup orzo (rice-shaped pasta; also called riso)
1 tablespoon butter
2 cloves garlic, finely chopped or pressed through a garlic press
1 large onion, chopped
1 cup low-fat (1%) milk
1/2 cup canned vegetable broth
1/2 cup grated sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
Dash of hot pepper sauce (such as Tabasco), optional

1. Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Increase oven temperature to 450 degrees F.

2. Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Return pan to medium heat and melt one tablespoon of butter. Add garlic and chopped onion and cook, stirring frequently, until onions are softened but not mushy, 7 to 10 minutes. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 2 tablespoons Parmesan. Season with hot pepper sauce, salt and pepper.

3. Divide orzo mixture among squash halves. Sprinkle with remaining 2 tablespoon Parmesans. Bake until tops begin to brown, 8 to 12 minutes.

Cinnamon-Walnut Oatmeal Cookies

I am nothing if not a creature of habit, and since I've been offering up a healthy cookie recipe each Sunday for some weeks, I figured I might as well keep in up since I still have a few waiting to be shared. At first glance, the first ingredient might turn off anyone not in the over-60 set, but I can assure you the prunes only bring good things to this cookie, keeping it moist and tender (as well as provide all of their legendary benefits). Unless you're enjoying these cookies with an issue of the AARP magazine and a Centrum Silver, these cookies won't make you feel like a geriatric, and will probably even make you feel a little healthier and energetic at a time of year when we can all use a little boost. In the holiday season, when butter and sugar laden desserts abound (and I enjoy them with great vigor), I also need tasty and healthy treats, lest I feel completely bogged down with indulgence, without enough energy for all the holiday shopping, wrapping, and celebrating (as well as the unfortunately-timed overtime at work). These tender, chewy little nuggets are packed with flavor and holiday spice, the perfect thing to keep you going during the hectic holiday season. Whip up a quick batch just to treat yourself, or share them with friends and family who aren't adverse to a little nutrition during the holidays.

Cinnamon-Walnut Oatmeal Cookies
from Whole Foods Market
makes about 30 cookies

1 cup pitted prunes
1 cup walnuts
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup old-fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.

2. Put prunes, walnuts and sugar into a food processor and pulse until finely chopped. In a large bowl, whisk together egg, vanilla, baking soda, applesauce and oil. Stir in prune mixture then add oats, flour, cinnamon and salt and stir until just combined.

3. Drop dough by the spoonful onto prepared baking sheets. Moisten your fingertips with a bit of water then gently press down each cookie to make a round shape. Bake until cooked through and deep golden brown, 20 to 25 minutes. Transfer to wire racks and set aside to let cool.