2 tablespoon butter ¾ cup chopped onion 2 cloves garlic, minced 1 28 ounce can Italian-style whole tomatoes in puree, undrained and cut up ½ 6 ounce can tomato paste (1/3 cup) ½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon black pepper 1 teaspoon dried oregano, crushed (optional)
2 ¼ cup all-purpose flour ¼ cup plus 2 tablespoons packed brown sugar ¼ cup plus 2 tablespoons powdered sugar ¼ teaspoon salt 1 cup plus 2 tablespoons cold butter, cut into pieces Filling 1 cup granulated sugar 1 tablespoon plus 1 teaspoon cornstarch 6 large peaches, peeled and chopped (about 6 cups) 2 tablespoon lemon juice Topping 1 cup all-purpose flour ⅔ cup packed brown sugar ⅔ cup cold butter, cut into pieces ⅔ cup chopped toasted hazelnuts ½ cup shredded coconut
¼ cup creamy peanut butter 2 tablespoon powdered sugar Chocolate Ganache 4 ounce semisweet chocolate ¼ cup whipping cream ¼ teaspoon vanilla
1 16 ounce package powdered sugar (4-1/4 cups) 3 tablespoon meringue powder ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla **Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.
1 ½ cup chopped fresh apricots or peeled peaches ¾ cup chopped red or green sweet pepper ¾ cup chopped, seeded cucumber ¼ cup sliced green onion 1 jalapeno peppers**, seeded and finely chopped 2 tablespoon honey 2 tablespoon lime juice 1 tablespoon snipped fresh cilantro or parsley ** Because hot chile peppers contain volatile oils that can burn your eyes, lips, and skin, avoid direct contact with them as much as possible....
Tater Talk Starchy, mealy-textured potatoes give gnocchi a lite and tender bite. Avoid using waxier potatoes, such as Yukon golds, which tend to give gnocchi a gummier mouthfeel.
1 ½ cup granulated sugar ½ cup butter ½ cup water 2 tablespoon molasses 2 egg yolks, lightly beaten ¼ teaspoon salt ¼ cup bourbon
*Tip: To peel tomatoes, use a small sharp knife to cut a shallow “X” into the bottom of each tomato. Immerse tomatoes in batches in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. When cool enough to handle, use the knife or your fingers to peel skin off tomatoes.
8 ounce whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand) 1 ½ pound skinless, boneless chicken breast, cut into 1-inch chunks 1 tablespoon low-sodium soy sauce Crushed red pepper, to taste Salad: 2 cup finely shredded red cabbage 1 large carrot, peeled into strips or julienned 1 red bell pepper, thinly sliced 3 radishes, thinly sliced 3 green onions, chopped Ginger Soy Vinaigrette (see recipe) Peanut Sauce (see recipe)...
3 ounce white baking chocolate, chopped 1 cup whipping cream Mascarpone Frosting ½ cup mascarpone cheese ¼ cup butter, softened ½ teaspoon vanilla 4 cup powdered sugar 2 teaspoon milk
