Thick, chewy, caramel-y and totally decadent (high altitude) cookie bars made with espresso powder and studded with dark chocolate chunks.
Yield: 24 blondies
2 cups + 2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon coffee liqueur
2 teaspoons espresso powder
12 tablespoons butter
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
3/4 cup chopped pecans, optional
Preheat oven to 325F degrees.
Combine flour, salt, and baking soda in a small bowl; set aside.
Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.
Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.
In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.
Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.
Author’s note: these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet.
28 oz canned crushed tomatoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless skinless chicken thigh(s)
1 Tbsp kosher salt
1/2 cup(s) plain low fat Greek yogurt
1/4 cup(s) cilantro, fresh, chopped (optional)
Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
Stir in yogurt and cilantro.
Yields about 1 cup chicken with sauce per serving.
Notes: Chicken thighs can hold up to a long, slow cook time – they may shred if left in for too long but the dish will still be just as delicious.
You can easily double this recipe. It freezes well.
1/2 pound asparagus
1 1/2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
Freshly ground black pepper
3 tablespoons slivered almonds
2 tablespoons tarragon leaves
Trim the bottom ends off the asparagus and, using a vegetable peeler or mandoline, slice the stalks lengthwise into very thin strips.
In a large bowl, whisk together the olive oil and vinegar and season to taste with salt and pepper. Add the asparagus ribbons and gently toss with your hands until evenly coated. Then add the almonds and tarragon leaves and gently toss to combine.
Transfer to a serving dish(es) and serve immediately.
A ginger-molasses cookie bar that is simple, classic, and delicious
2 cups all-purpose flour
1/2 teaspoon cloves
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup unflavored oil
1 cup + 1 tablespoon sugar
1/4 cup molasses
1 tablespoon coarse decorating sugar, for sprinkling on top
Preheat the oven to 350F degrees. Line a 9×13 glass baking dish with parchment paper.
In medium bowl, sift together flour, cloves, ginger, cinnamon, salt, and baking soda; set aside.
In a large bowl add the oil and sugar; whisk to combine. Whisk in egg and molasses, taking are not to over mix. Stir in the flour mixture just until flour is combined.
Spread the cookie dough evenly into the prepared baking pan. Use your hands to push the dough into the corners and evenly press the dough into the pan. Sprinkle evenly with coarse sugar.
Bake 22-25 minutes just until the cookie bars are cooked through. The edges will be golden and crispy and the center will be just sent. Take care not to over bake. Remove the bars from oven and let cool completely on a cooling rack. The bars will continue to cook in the pan while they cool. Cut into 24 slices.
Yield: 4 to 6 servings Total: 4 hr 50 min (includes marinating and resting times)
1/2 cup thinly sliced green onion
5 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon bottled minced garlic
3 teaspoons rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
1 lime, zested and juiced
One 2-pound flank steak
Nonstick, nonflammable cooking spray
1 head iceberg lettuce, separated into leaves
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onions, fresh cilantro leaves, steamed white rice
In a medium bowl, combine the green onions, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, red pepper flakes and lime zest and juice and whisk together. Place the steak in a resealable plastic bag. Add half of the marinade. Seal the bag and chill in the fridge for at least 4 hours or up to 24 hours. Cover and chill the remaining marinade mixture.
Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with nonstick, nonflammable cooking spray.
Remove the steak from the marinade, discarding the marinade. Grill the steak until a thermometer registers 155 degrees F, or to desired degree of doneness, 8 to 10 minutes per side. Remove from the heat and let stand for 10 minutes before slicing across the grain.
Serve the steak in lettuce leaves with desired toppings and the remaining marinade.
Servings: 4 people
1 (28 oz) can whole peeled tomatoes drained, but save the juice!
1 yellow onion sliced
4-6 cloves garlic peeled, but kept whole
1/4 cup olive oil
1/2 teaspoon brown sugar
2 tablespoons butter omit or sub with vegan butter if vegan
1/2 tablespoon dried basil
1 bay leaf
1 1/2 cup stock chicken or vegetable
Heavy cream optional for topping
Sour cream optional for topping
Preheat oven to 375 degrees F.
Drain the tomatoes, reserving the juices, and cut them in half.
Slice the onion and peel the cloves of garlic.
Toss the tomatoes, onion, and garlic in olive oil, salt, and brown sugar.
Roast on an unlined baking pan for 30 mins, stirring half way through.
Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and chicken stock into a medium sized sauce pan.
Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
Remove bay leaf
Blend until smooth.
Serve with optional ad-ins and a grilled cheese sandwich.
A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon
Preheat oven to 425 F degrees.
In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.
Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.
Combine flour, baking powder, and salt in a small bowl; set aside.
Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.
Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.
Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.
Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.