Christmas Favorite: Upside-Down Pear Gingerbread

It's pear season! This recipe has become one of our favorites for winter and the Christmas season. We first made it a few years ago with our Cooking Club when we had a "Green Christmas" cooking theme. When I start seeing pears at the market, I start craving Upside-Down Pear Gingerbread. The fun part about this dessert is that it incorporates a classic gingerbread cake with a flavorful twist of pears drenched in butter. Top the slices with Cinnamon whipped cream and you have an elegant dessert for any holiday party!

Upside-Down Pear Gingerbread

1 1/2 cup unsalted organic butter, softened
1 1/2 cup organic brown sugar
4 large Bosc pears, peeled, cored and thinly sliced
2 large cage-free eggs
1/2 cup organic dark molasses
3 cups whole wheat pastry flour
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves (a pinch)
1 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup boiling water

Cinnamon Whipped Cream
1/2 pint whipping cream
1 tablespoon organic sugar
1/2 teaspoon cinnamon

1. Heat oven to 350 degrees.
2. Using a non-stick skillet, melt 1/2 cup of butter. Stir in 1/2 cup of brown sugar and stir until sugar melts. Add pear slices and cook, stirring occassionally until pears begin to slightly soften (about 5 minutes).
3. Arrange the pears (with all their juices and butter) in an even layer over the bottom of an 9x13 baking dish/cake pan.
4. In a mixing bowl, beat together remaining 1 cup butter with 1 cup brown sugar until light and fluffy (about 3 minutes).
5. Add the eggs and molasses and beat into mixture.
6. Add flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt. Beat until fully incorporated. Do not overmix. Turn on mixer and slowly pour in 2/3 cup hot water into the batter and blend until incorporated and batter is smooth.
7. Spoon the batter over the pears in the dish. Bake until springy to touch (approximated 35-40 minutes).
8. Remove from the oven and cool for 5 minutes on a rack.
9. While the cake is cooling, beat whipping cream. Add 1 tablespoon organic sugar and 1/2 teaspoon cinnamon.
10. Carefully invert the cake onto a serving plate (or invert individual slices with a spatula). Cut into squares and serve warm topped with cinnamon whipped cream.

Serves 10-12.

Celebrating Holy Week: Easter Menu Ideas

This week marks the most important holiday for Christians - Easter. We celebrate the resurrection of Jesus Christ. Holidays in our family mean a time for fellowship around the table and lots of food traditions. I can remember as a little girl how we always filled our house with friends and family for the Easter season. My favorite foods included Grandma Sara's homemade Easter bread and our own chocolate-covered eggs made with delectable fillings like peanut butter or mint.

This year we will be celebrating Easter with a supper at my mother-in-law's house. She will prepare the lamb Armenian style for us and I'm sure we will enjoy her famous Armenian Rice Pilaf. Since I'm not working on the main menu, I thought I'd take this opportunity to review some of my fave recipes to help you plan yours. Maybe you will happen upon one that will appeal to your family this season.

Happy Easter! Christ is Risen!

Brunch ideas:
Breakfast Enchiladas - This is a fun recipe to make breakfast fancy with a Mexican kick. We even serve up these egg and bean enchiladas for dinner sometimes.
Farmer's Market Egg & Sausage Casserole - Spring has sprung at the local farmer's markets. Don't miss the chance to incoporate organic, in-season veggies in your family brunch.
Carrot Tea Party Muffins - If you're joining a family brunch and want something easy to pack into a festive basket, try out these fun muffins. They can easily be made a day ahead.
Cranberry-lemon Scones with Lemon Whipped Cream - My girls love to help me make these homemade scones. Make an Easter morning brunch into a fancy English tea party with a special touch like these scones.
Spinach Salad with Blue Cheese, Bosc Pears and Poppy Seed Vinaigrette - This salad is low maintenance but will wow guests and add something more hearty to your brunch menu.
Strawberry Dutch Baby - You can use any kind of fruit on this Dutch puffy pancake. Since strawberries are in season in our neck of the woods, we will be heading down to the local stand.

Appetizers:
Maple-Pecan Chicken Wonton Cups - This fun appetizer is bite-sized (well, maybe two) and eaters of all ages love the combination of savory chicken salad and wonton crunch. Great to bring to a party.
Zucchini Flat Breads - Simple ingredients transform into an elegant appetizer or a perfect accompaniment to soup or salad.
Warm Italiano Spread - Serve up this delectable spread on crackers or homemade bread.
Egg salad sandwiches three different ways - Wondering what in the world to do with all those hard-boiled eggs? Why not make them into appetizers for your family. Here are three unique recipes for egg salad. Cut them into tea sandwiches or use an Easter-shaped cookie cutter to make them more festive on the plate.

Spring mains:
Italian Chicken with Strawberry Salsa - I wait all year for the strawberries so I can make this strawberry salsa over chicken. It's also great over lamb or fish. Experiment!
Italian Wedding Soup - This soup is a great starter for an Easter feast or make it your main and serve it with hearty appetizers. Kids and adults love the meatballs.
Chicken Cacciatore - This is one of our favorite "company" mains. The colorful peppers and tender chicken will be a treat for your guests.
Maple-Apricot-Glazed Salmon - Ready to move the cooking outside. Fire up the grill and try out these easy salmon recipe. If you don't have the cedar planks, don't fret. It's still yummy without that more expensive touch.

Fancy Beverages:
Strawberry-mint Lemonade - I love to get out our fancy wine glasses and serve up this spring-inspired virgin beverage. It's colorful and speaks spring.

Easter desserts:
Carrot Cake with Honey Cream Cheese Frosting - You can use this recipe in two round pans and create a bunny cake like we did above. The kids can have fun decorating with natural candies (check out Trader Joe's or Whole Foods) or even chocolate chips.
Chai Cheesecake - This is one of my fave cheesecakes because it combines warm spices with a light cheesecake. It's a fun twist on a traditional dessert. Move over, Cheesecake Factory!
Chocolate-Strawberry Ice Cream Sandwiches - If you want to make something fun the whole family can enjoy, try making these homemade ice cream sandwiches. You can make them Saturday afternoon and they will be frozen and ready for Easter Sunday Supper.

Celebrate St. Patty's Day with a Twist: Shamrock shake gets a new whirl

Happy St. Patrick's Day, friends! At the Gilmore house, a new holiday means a new challenge to find healthy ways to celebrate and have fun. With the help of my little shamrocks, I just created a Minty Shamrock Shake (Move over, McD's) and tried out Irish Soda Bread with healthy twists. Yummy! You could always go digging in your refrigerator or browsing at your farmer's market for green fruits and veggies. Try sliced kiwi, limes, green peppers, asparagus, cucumbers - even apples!





We know it may sound weird but spring is the time for sweet peas so why not utilize their natural color? They have a light flavor but do not dominate a smoothie so your kids probably won't even notice. And the good news is, you don't have to use those yucky dyes to make your food green. If you're gun shy, try a tablespoon first just to get a little color. Just be a sneaky chef and leave a comment so we can hear if your little leprachauns liked it.

Minty Shamrock Shake

-3 cups raw whole milk (or your fave type of milk)

-1 tray of ice cubes

-1/2 teaspoon organic peppermint extract (depends on how minty you like it!)

-3 tablespoons honey (or organic sugar, if you prefer)

-1/4 cup frozen organic sweet peas



1. Whirl these ingredients in your blender until smooth.

2. Serve with a straw.




I found several recipes for Irish Soda Bread and decided to create my own. A special thanks to Maura Marmo and Peggy O'Brien-Bremer from my elementary school on the South Side of Chicago, who inspired me with their bread recipes. I've never used caraway seeds before but they are a fun addition that give this bread a distinct flavor. I would serve this up for breakfast, lunch or a dinner appetizer.

Whole Wheat Irish Soda Bread

Ingredients:

-3 cups whole wheat flour

-2/3 cup organic evaporated cane juice (sugar)

-1 tablespoon baking powder

-1 teaspoon baking soda

-2 beaten eggs

-1 1/2 cups buttermilk

-2 tablespoons organic butter, melted

-1 cup raisins

-1 teaspoon caraway seeds



1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan or mini loaves.

2. Sift flour into bowl. Add sugar, baking powder and baking soda.

2. Beat eggs. Add milk and butter. Blend into dry ingredients until batter is incorporated and moist.

3. Add raisins.

5. Bake at 350 degrees for approximately 1 hour or until golden brown on top.

6. Cool, slice and serve with butter.


Here are more St. Patty's Day healthy recipes from one of my fave online sources, Eating Well Magazine.

*This post was pulled from the Health-full archives.

Thanksgiving Menu 2010: Grateful for the bounty

Thanksgiving 2010 Menu

Fall Butternut Squash Soup

Nana's Whole Wheat Crescent Rolls

Nama's Armenian Pilaf

Green Bean Casserole

Southwestern Roasted Sweet Potato Salad

Mary's Free-Range Herb Roasted Turkey

Wild Rice & Goat Cheese Stuffing

Pomegranate-Pear Cranberry Sauce

Pumpkin Tiramisu

Nana's Blueberry Pie

Vanilla Ice Cream

Thanksgiving is one of my favorite holidays because it's a chance to celebrate two things I love: family and food. At the Gilmore Home, preparing the Thanksgiving feast is just as much fun as eating it because we all get together to prep and cook together. This year our table will be filled with our family, my parents, Ericlee's parents, my brother and sister-in-law and niece, a cousin and her baby and any of my hubby's students who are brave enough to join the party.

Our healthy journey over the last several years has meant seeking out and creating new healthy versions of Thankgiving faves. We've tackled our menu little by little, one dish at a time. Last year we ditched the traditional sweet potatoes with marshmallow sugar overload and added a Sweet Potatoes dish with Pomegranate & Mint. This year I'm serving up a new spin on sweet potatoes that I learned from my friend Sam Jessup at our church's "Taste of Friendship" event a few weeks ago. His Southwestern Roasted Sweet Potato Salad has a memorable Chipotle pepper kick. It's also a great addition because it can be made a few days ahead and still maintains that pop of flavor and healthy ingredients.

The biggest change or step we took this year was ordering a turkey through Whole Foods. Ericlee did a little research and found out that these cage-free birds are from a local Sanger family. Mary's Free Range Turkeys eat a vegetarian diet. They never have antibiotics or hormones. No preservatives are added to them. The little brochure explains, "Mary's Free Range Turkeys are raised the old fashioned way: with plenty of space. In the sunny San Joaquin Valley of California, the turkeys are humanely raised by allowing them to roam in a stress-free environment. With cleaner living quarters, a healthier and happier turkey is grown resulting in a wonderful taste." Sounded impressive to us. The cost was only $1.99/pound - We thought it would be much more.

Maybe you're like me and you're already skipping ahead to all the creative ideas you can employ with turkey after Thanksgiving. Here are some of my fave Thankgiving Leftovers options. This year I'm going to try out Turkey Mole - a recipe from my chef friend Willie Bezemer. I can hardly wait for the meal after Thanksgiving!

Leave us a comment. What's new or traditional on your menu this year? How are you using local ingredients to celebrate?

Cooking Club: I'm Dreaming of a Green Christmas

This past weekend we hosted our 6th Annual Cooking Club Christmas Party. This year the theme was a "Green" Christmas and we tried for a menu full of local and organic specialties. All the guests also brought new or used cookbooks wrapped in something recycled. As is our tradition, the ladies cooked and the guys cleaned up.

The menu included:

Sleigh Driver Punch

Organic Spicy Greens with Butter Lettuce, Feta cheese and sliced Fuyu persimmons

Sweet potato & Onion Galette

(except we used local Gouda cheese from Bravo Farms & ground almonds instead of walnuts)

Oven-Roasted Butternut Squash with Garlic & Parsley

Pomegranate Beef served over Quinoa

with Pomegranate Salsa

Upside-Down Pear Gingerbread with Cinnamon whipped cream

Many of the recipes were from Eating Well magazine. We also used a few other new recipes. The Pomegranate Beef was the Main Course and it featured an easy crockpot recipe using grass-fed beef from a local rancher in Tulare. The roast turned out beautifully tender and flavorful. We topped it with a Pomegranate relish or salsa (recipe below). My friend Cori helped me can (or jar) the salsa and we also sent our guests home with a jar as a gift.

Pomegranate Beef

-3-lb. grass-fed beef roast
-1 cup pomegranate juice
-1 (15-ounce) can organic fire-roasted tomatoes (We found them at Trader Joe's).
-1 cup golden raisins
-1/4 cup balsamic vinegar
-4 cloves garlic, minced
-1 teaspoon marjoram
-1 teaspoon thyme
-1 teaspoon oregano
-1 teaspoon rosemary
-1/2 teaspoon ground black pepper
-2 teaspoons sea salt

1. Combine all ingredients except for roast.
2. Pour mixture over roast in a crockpot.
3. Cook on low setting 5-6 hours until roast is fork tender and easy to shred.
4. Serve over rice or quinoa. Top with Pomegranate relish/salsa

Pomegranate Relish/Salsa

Ingredients:
-Seeds from 2 medium pomegranates, about 1-1/2 cups

-1/2 cup finely chopped sweet onion
-1-1/2 tablespoons finely chopped, green jalapeño pepper
-1 tablespoon lemon juice
-1 tablespoon organic sugar
-1/4 teaspoon salt

1. Gently fold together pomegranate seeds and remaining ingredients.

Makes 1-1/2 cups.

And the star of the evening was the old-style Christmas gingerbread with a fun twist - pears. This recipe was adapted from William-Sonoma's "Seasonal Favorites" cookbook. This dessert surprised us all and we were actually scrambling for seconds.
 
Upside-Down Pear Gingerbread
 
1 1/2 cup unsalted organic butter, softened
1 1/2 cup organic brown sugar
4 large Bosc pears, peeled, cored and thinly sliced
2 large cage-free eggs
1/2 cup organic dark molasses
3 cups whole wheat pastry flour
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves (a pinch)
1 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup boiling water
 
Cinnamon Whipped Cream
1/2 pint whipping cream
1 tablespoon organic sugar
1/2 teaspoon cinnamon
 
1. Heat oven to 350 degrees.
2. Using a non-stick skillet, melt 1/2 cup of butter. Stir in 1/2 cup of brown sugar and stir until sugar melts. Add pear slices and cook, stirring occassionally until pears begin to slightly soften (about 5 minutes).
3. Arrange the pears (with all their juices and butter) in an even layer over the bottom of an 9x13 baking dish/cake pan.
4. In a mixing bowl, beat together remaining 1 cup butter with 1 cup brown sugar until light and fluffy (about 3 minutes).
5. Add the eggs and molasses and beat into mixture.
6. Add flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt. Beat until fully incorporated. Do not overmix. Turn on mixer and slowly pour in 2/3 cup hot water into the batter and blend until incorporated and batter is smooth.
7. Spoon the batter over the pears in the dish. Bake until springy to touch (approximated 35-40 minutes).
8. Remove from the oven and cool for 5 minutes on a rack.
9. While the cake is cooling, beat whipping cream. Add 1 tablespoon organic sugar and 1/2 teaspoon cinnamon.
10. Carefully invert the cake onto a serving plate (or invert individual slices with a spatula). Cut into squares and serve warm topped with cinnamon whipped cream.

Serves 10-12.

Thanksgiving Makeover: Roasted Sweet Potatoes with Pomegranate & Mint

Our family loves all the Thanksgiving traditions. We love food, football and family. We love a chance to contemplate our country's beginnings and an opportunity to share our abundance with others. However, we have discovered through the years that we don't really like the comatose state that follows the Big Turkey Meal. The last couple of years we have been on a journey to find more locally-focused, healthy-inspired versions of the traditional Thanksgiving dishes. One stipulation is we were not willing to compromise on taste. We believe that feasting once in a while is not only good it's Biblical. Celebration with family and community is important to us. We just want our food choices to reflect our lifestyle.

Tomorrow morning we will be running the Annual Turkey Trot in Fresno. This is a family tradition we've continued for many years to start out our big Turkey Day with exercise and celebrating community. This year I will be running the 5k with my dad and Ericlee and the girls will be cheering us on with Nana Maria. After our meal we also take a family walk through the neighborhood and say hello to friends. We indulge in the color show presented by the fall leaves.

When it comes to holiday foods, it's all about baby steps. The first year we tried this we added a homemade Green Bean Casserole to our Thanksgiving and tried out our Banana Pumpkin Muffin recipe, which can be used for a bread or a dessert at the meal. Last year we wrote all about that experience.

This year we are sharing the cooking duties with my mom and mother-in-law. For dinner, our family is contributing our traditional Butternut Squash Soup, Green Bean Casserole and a shazam appetizer we made in our Cooking Club a few years back - Baked Brie with Dried Cranberries and Pecans with Whole Grain Crackers. We even convinced Ericlee's mom to make the stuffing with whole wheat bread - major milestone!

Our poll at the right suggests some of you are interested in a "makeover" version of sweet potatoes. We're actually ditching sweet potatoes this year as we minimized the number of dishes are serving for 6 adults and 2 kids. However, this is a dish I make throughout the winter months when sweet potatoes are ripe in the garden or at the market. You won't find marshmallows and brown sugar in this one but you will find some other secret ingredients to wow your guests. Buon Appetito!

Roasted Sweet Potatoes with Pomegranate & Mint

Ingredients:
1/3 cup maple syrup
3 tablespoons olive oil
1/2 teaspoon salt
4 pounds red-skinned sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup fresh pomegranate seeds (arils)
Chopped fresh mint, for garnish

Directions:
1. Heat oven to 375 degrees.
2. In a small bowl, combine maple syrup, olive oil and salt.
3. Put cut potatoes into a 3-quart baking dish or 9x13 dish. Pour maple syrup mixture over the potatoes. Toss to coat.
4. Cover with tin foil and bake for about 40 minutes or until potatoes are tender.
5. Uncover potatoes and stir. Bake an additional 30 minutes.
6. Sprinkle pomegranate seeds on top with chopped mint. Serve.

Fourth of July Party Fare

Fourth of July is another fun holiday for traditional fare. This year we are celebrating Independence Day with our friends, the Schultzes, and our parents. Everyone is contributing to our meal and we're eating poolside. A tradition in my family is making this Berry American Flag Cake. It's a fun project for kids of all ages! This year we're adding some homemade Chocolate Gelato for dessert made with Mom and Dad Lazo's new ice cream maker. If it's going to be a sizzlin' 105 degrees, we've got to incorporate something cool. Bon Appetito!

Here's Today's Menu:

Blackberry Lemonade

Blue Corn Tortilla Chips with Roasted Red Pepper Hummus

Tossed Green Salad with Farmer's Market Veggies

Mom's Famous Armenian Pilaf

Grilled Corn with Cilantro Butter

Grilled Salmon/Chicken with Tropical Salsa

Berry American Flag Cake

Chocolate Gelato

The Recipes:

ROASTED RED PEPPER HUMMUS DIP

7 oz. dried garbanzo beans or 1 15 oz. can
2 large garlic cloves
7 tablespoons olive oil
3 tablespoons tahini (ground sesame seeds found in paste form in most grocery stores near the peanut butter or in the Middle Eastern food section)
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
6 oz. of Fire Roasted Red Peppers (available at Trader Joe's in a jar)
paprika, cilantro, and/or salsa for garnish


Directions:
1. If using dried garbanzo beans, boil for 45 minutes to soften. Then combine all the ingredients in a blender or food processor except items for garnish. Whirl until smooth.
2. Add roasted red peppers to blender.
3. Serve with vegetables cut into sticks like carrots, celery or cucumber or even pita chips or blue tortilla chips. Top with a few whole marinated red peppers for garnish.


GRILLED SALMON WITH TROPICAL SALSA

1. Coat 1 large salmon filet big enough for your family (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.) with olive oil.

2. Sprinkle with herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

3. Add sea salt and pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red pepper, 1 orange, 1 cup pineapple, 1/2 cup finely chopped cilantro and 1 mango. Make sure everything is in bite-sized pieces or smaller and stir together. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)

6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your filet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with tropical salsa and serve with rice or potatoes for a colorful, fabulous summer dinner.

Cooking Club: The Great Gilmore Grill-off for Father's Day

Tonight we hosted the first Great Gilmore Grill-off on our deck with our Cooking Club friends. We had four families who had a "throwdown" to put Bobby Flay to shame. The night included: Four main dishes to die for. Three Hot Daddy Judges in honor of Daddy's Day. A gaggle of kids in the pool. Even homemade "Death by Chocolate Gelato." And a whole lot of fun!

Tonight's Menu:

Sides:
Warm Italiano Spread with Crackers
Appetizer Pizza with Carmelized Onions, Honey & Pluots
Baby Greens salad with Grilled nectarines, Maple Pecans & Goat Cheese

Warm Italiano Spread (Prepared by Shawna)

Ingredients:
1 pkg (8 oz) Neufchatel Cheese
1/4 C. Pesto
1 Plum tomato, chopped
1/4 C. Italian 5 cheese blend, shredded

1. Heat grill to Medium. Unwrap Neufchatel cheese and place on 8" square of heavy foil; top with pesto, tomatoes, and shredded cheese.

2. Place foil on grill; cover with the lid. Grill 8-10 minutes or until shredded cheese is melted and Neufchatel is softened but holding it's shape.

3. Transfer foil to platter and serve with crackers.

**Can make it year round by baking at 375 degrees for 12-14 minutes instead of grilling.

Dorina's Baby Greens & Grilled Nectarine Salad

Ingredients:
-1 red onion, thinly sliced
-1 tablespoon olive oil
-Mixed organic baby greens
-5 large nectarines
-5 tablespoons butter, softened
-1 cup whole pecans
-1/4 cup maple syrup
-1 8-ounce container crumbled goat cheese

1. Add maple syrup to a small pan. Pour in pecans. Turn to medium heat and stir for approximately 5 minutes until pecans are coated and slightly browned. Remove from pan and set aside.

2. In same small pan, add olive oil and red onions. Saute approximately 10 minutes until onions are translucent and carmelized. Set aside.

3. Cut nectarines in half. Spread softened butter on nectarine halves. Grill on medium-high heat for approximately 5 minutes until heated through and grill marks show.

4. Assemble salad adding greens, pecans, onions, nectarines and crumbled goat cheese. Toss. Serve with dressing of your choice.




Competitor Main Dishes:

The competition was fierce and fun. We had four families/individuals competing for the top 3 spots and prizes. And the winners...

FIRST PLACE
Benedicts' Bombdiggity Shroom Burger by the Benedicts
Ingredients:
4 Portabello Mushrooms, cleaned and destemmed (marinated)
1 large red onion
Fresh Basil
4 Foccacia Rolls
Mayo/Garlic spread

Directions:
1. Marinade mushrooms in sauce for at least an hour. (We used a local marinade "Jamaican Jerk Sauce" from the Clovis Market Fest.)
2. Caramalize onions for 30-40 minutes until onions are a slight brown color
3. Grill mushrooms for 5-7 minutes on each side until tender
4. Place foccacia rolls on grill until slightly toasted
5. Mix mayo/garlic and spread on rolls
6. Top each "burger" with onions and 3-4 basil leaves. Top with second half of roll and enjoy!


SECOND PLACE
Awesome Andrade Nopale & Jalapeno Burger by Mary Andrade
To livin'up any grilled item, take veggies, in this case Nopales (cactus) and red onions, from the garden and throw them on the grill as a topper. Add fresh tomato, whole wheat buns, and any exotic condiments you like, and you are good to go!

To grill nopales:
1. You can buy large 'leaves' of nopal in the grocery store, or find them in many gardens. Carefully remove spikes with a sharp knife, if they are still attached.
2. Wash nopal well and then slice into long, thin strips, about 1/2 inch wide. Nopales have a very thick juice that starts to ooze out as soon as you cut them, so when you are done cutting your strips, rinse again well under cool water.
3. Add a dash of salt, and you are ready to grill. To grill, you can use a veggie basket, which is easier to manage, aluminum foil, or you can just throw them right on the grill.
4. Nopales are done when they have grill marks and look slightly wilted. They add a tangy zip to any BBQed meal!

THIRD PLACE
Maple Apricot-Glazed Salmon by the Johnsons

Ingredients:
2 cedar planks, soaked in water for 2 hours
4-6 salmon filets
salt and pepper
ground ginger
1/4 cup maple syrup
1/4 cup apricot preserves
1 1/2 tablespoons brown sugar
1 teaspoon coarse ground mustard
1 1/2 tablespoons orange juice

Directions:
1. Rinse salmon and pat dry with paper towels. Place in a large shallow baking dish. Season with salt, pepper and dash of ginger.
2. In medium bowl, combine maple syrup, apricot preserves, brown sugar, mustard and orange juice. Pour over salmon.
3. Prepare planks for grilling. Put salmon on planks. Close lid of grill and cook for about 15 minutes until fish begins to flake.
4. Remove fish from grill and allow to sit for 5 minutes before serving.

FOURTH PLACE
Beef & Squash by Ken & Company


Desserts:
Homemade Ice Cream Bar
with
Homemade Blackberry Raw Milk Ice Cream
Homemade Chocolate Gelato
Toppings: Fresh cherries, chocolate chips, Chocolate Moo Sauce, Coconut & more



PHOTOS BY CHRIS JOHNSON

Chocolate Lover's Dream: Recipes for Valentine Desserts

Maybe it's because I'm pregnant and chocolate is my craving. Maybe it's because February means Valentine's Day, which means there is an abundance of chocolate and desserts in every store, restaurant and on every advertisement. Whatever the reason, I have chocolate on the brain. This is actually a repost from last February but I had to share this Chocolate Lava Cake recipe with some of our new readers. Dark chocolate is definitely the way to go.

What's the skinny on dark chocolate? They say dark chocolate is a potent antioxidant - great for combatting high blood pressure and other diseases. (You don't have to twist my arm!) Of course, pay attention to sugar additives and avoid milk chocolate or white chocolate. Those don't count. Trader Joe's now sells organic free trade dark chocolate bars. Also check out Whole Foods, Kristina's Market and some conventional grocery stores.




Here's a twist on Ghirardelli Chocolate Lava Cakes - great for Valentine's Day treats, Saturday desserts or anytime you want to impress your guests. You will need ramekins or other small pyrex dishes to bake them in. I bought heart-shaped foil pans at Dollar Tree to give them a Hearts Day flair for the fam. Serve them up warm and you will be the new queen or king of the house.

Makes 8 cakes

Ingredients:

Center:
1/2 (2 oz.) dark chocolate (60% bittersweet Cacao or more)
1/4 cup heavy cream or raw milk

Cakes:
olive oil cooking spray
1 bar (4 oz.) dark chocolate (60% bittersweet Cacao or more)
8 tablespoons organic unsalted butter
2 whole cage-free eggs
2 cage-free egg yolks
1/3 cup sucanat (available at health food stores like Whole Foods) or 1/4 cup organic raw sugar
1/2 teaspoon vanilla extract
1/4 cup whole wheat pastry flour

Garnish:
Fresh organic raspberries or strawberries
Mint leaves
Organic Chocolate Moo sauce (available at Trader Joe's)

Directions:
1. To make centers, melt chocolate and cream in a double boiler. (If you don't have a double boiler, set a sturdy glass bowl on a top of a small saucepan 1/4 filled with water.) When chocolate melts, whisk gently to blend. Refrigerate for 1 hour or until firm. Form into 6-8 small balls, depending on how many cakes you want to make.
2. To make cake, heat oven to 400 degrees. Spray ramekins or tins with olive oil spray.
3. Melt chocolate and butter in double boiler and whisk to blend.
4. With an electric mixer, whisk yolks, sugar and vanilla on high speed about 5 minutes or until thick and light. You will notice the change in consistency.
5. Fold melted chocolate into egg mixtures until combined.
6. Spoon batter into ramekins or tins. Place one chocolate ball in the middle of each ramekin.
7. Bake about 15 minutes until cake is firm to the touch.
8. Cool for 5 minutes then invert onto your serving plate and garnish.





Another new recipe I stole from my mom is for Chocolate-Dipped Granola Cookies. She served this one for guests with chocolate-dipped strawberries - another family fave with a healthy twist. We all were fighting over these cookies. This is from the 101 Cookies recipe book and we tweaked it to add more healthy ingredients. Enjoy!



CHOCOLATE-DIPPED ORANGE GRANOLA COOKIES

Ingredients:
2 cups organic uncooked oats
1/2 cup organic brown sugar
1/2 cup organic butter, melted
1/2 cup walnuts, chopped
2 cage-free eggs
2 teaspoons orange peel, grated
1/4 teaspoon salt
1 12-oz. package semi-sweet or dark chocolate chips

Makes 2 dozen cookies

1. Combine all ingredients except chocolate chips until blended.
2. Cover & refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Lightly grease cookie sheets or line with parchment paper.
5. Use a tablespoon or (Pampered Chef) cookie scoop to shape oat mixture into golf ball-sized mounds.
6. Place 2 inches apart on prepared cookie sheets.
7. Bake 10-12 minutes until golden & crisp.
8. Cool 10 minutes on wire racks.
9. Melt chocolate chips
10. Dip tops of cookies one at a time into melted chocolate or spoon a small amount of chocolate on top of cookies to form a small circle of chocolate.
11. Place on wax paper until chocolate is set.

Here are some links to some other Healthy Chocolate Dessert Recipes from Eating Well magazine.

Also, here's a great article about "Chocolate Essentials" from Cooking Light magazine if you want to learn more about how chocolate is made and different types of chocolate used in baking.

Recipe of the Week: Chocolate Truffle Peppermint Cookies

Ingredients:
6 squares/ounces baker's dark chocolate (I use Ghirardelli brand or dark chocolate chips.)
3/4 cup (organic) butter
1/2 cup (organic) raw sugar
2 (cage-free) eggs
1 3/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/3 cup chopped candy canes

1. Melt chocolate and butter in a double boiler or in a glass bowl on top of a pot of boiling water. When melted, stir together with a whisk.
2. Stir in sugar.
3. Whisk in eggs one at a time, mixing well, until blended.
4. Add flour and baking powder and mix well. (Dough will be very soft.)
5. Cover and refrigerate at least 2 hours or overnight.
6. Preheat oven to 350 degrees.
7. Roll into 1-inch balls. Place on a greased baking sheet.
8. Bake 10-12 minutes. Sprinkle immediately with crushed candy canes. Cool and remove from pans.

Lip-Smackin' Thanksgiving Leftovers: Turkey-Lime Soup with Quesadillas

If you're anything like me, you're dreaming about turkey leftovers even before you get to the real Thanksgiving feast. I decided to post my fave recipe for Thanksgiving leftovers so you could get the extra ingredients when you make your rounds to the grocery store before the holiday. Are you in the mood for something to warm up your cold winter day? I created this recipe using ingredients we had in the pantry/fridge after Thanksgiving. Haven't you always wondered what to do with that turkey carcass? Here's a way to use it! This one would even work in the crockpot. Enjoy!

Turkey-Lime Soup
inspired by Chicken-Lime Tortilla Soup served in the Yucatan

Turkey Stock ingredients: (Or skip the stock and just add boxed organic chicken broth)
1 turkey carcass
8 cups water
2 cups chopped celery
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt

Soup Ingredients:
1 tablespoon olive oil
turkey stock (or 2 quarts organic chicken broth)
1 chopped onion
1 cup chopped celery
1 cup chopped carrots
1 tablespoon minced garlic
1 diced red bell pepper
1 29 oz. can organic diced tomatoes (or use fresh ones if they are available and in season)
2 cups chopped turkey
1/2 teaspoon oregano
1 teaspoon grated lime peel
2 tablespoons lime juice
2 thinly sliced limes
2 cups chopped turkey
1 diced jalapeno or 1/2 teaspoon red pepper flakes (to taste)
1/4 cup cilantro (garnish)
tortilla strips or chips (garnish)

FOR STOCK:
1. Combine all ingredients in a large pot.
2. Simmer 2-3 hours until meat falls off bone and vegetables are soft.
3. Strain broth as a starter for soup and discard bones, etc.

FOR SOUP:
1. Saute onion, celery, carrot and garlic in olive oil.
2. Meanwhile, dice red pepper and prepare limes.
3. Set burner to medium-high heat. Heat broth in large pot. Add tomatoes and lime peel and juice.
4. Add sauteed vegetables and red pepper.
5. Add turkey and boil for 5 minutes.
6. Reduce to a simmer and add the jalapeno/red pepper flakes.
7. Cook an additional 30 minutes. Add lime slices.
8. Serve with cilantro or sauteed tortilla strips on top.

This soup goes great with quesadillas for lunch or tacos for dinner. A wonderful winter treat!

Recipe of the Week: Harvest Banana-pumpkin Cupcakes with Honey-cream Cheese Frosting

If you're looking for a fun activity to do with your family for Halloween or Thanksgiving, try these healthy-yummy cupcakes and decorate them together. Serve them up for a boo-tiful addition to your harvest party. This recipe also makes great mini loaves that you can wrap in foil and tie with a ribbon for a holiday Housewarming gift or serve at your Thanksgiving brunch.

Halloween Banana-Pumpkin Cupcakes
with Honey-Cream Cheese Frosting

3 cups flour (I use 1 cup unbleached white and 2 cups whole wheat or spelt)
4 teaspoons baking powder
4 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon flaxseed (optional)
1/2 teaspoon salt
1 15-oz. can pumpkin (100% pure)*
4 large eggs
1 cup honey or 1 1/4 cup organic brown sugar
2 medium mashed bananas
3/4 cup butter, softened
1/2 bag chocolate chips (optional)
1 cup chopped walnuts (optional)

Frosting:
1 8-oz package cream cheese
1/4 cup honey (or until consistency you like)

Garnishes:
1/2 bag chocolate chips
chocolate-covered sunflower seeds (They sell them at Whole Foods or Trader Joe's and they're a great alternative to M&Ms with no harmful dyes!)
mint leaves for the green pumpkin stem

Makes 24 muffins + 3 mini loaves or 2 large loaves (cook 1 hour).

1. Heat oven to 350 degrees. Grease 2 muffin tins or use paper cups.
2. Mix eggs, butter, honey/sugar, pumpkin and banana.
3. Mix in dry ingredients.
4. Add chocolate chips & nuts. Do not overmix.
5. Pour into loaf pans and bake 25-30 minutes or until wooden pick inserted in the center comes out clean.
6. Cool completely on rack. Meanwhile, add softened cream cheese to mixer. Blend until smooth. Add a bit of honey to the consistency you want for your frosting - not too runny.
7. Frost with cream cheese frosting. Garnish with chocolate-covered sunflower seeds or remaining chocolate chips used to make jack-o-lantern faces. Mint leaves make fun all-natural pumpkin stems. (We skip the frosting for the mini loaves so they keep longer.)

*If you'd like to use real pumpkin, check out this technique.

Recipe of the Week: Fall Butternut Squash Soup

Looking for something that showcases all those great fall flavors. Try this recipe for a vegetarian main dish or healthy side. It's our tradition for starting out our Thanksgiving meal. You could use it for a Pumpkin or Harvest party or your next Fall Soiree. Enjoy!

FALL BUTTERNUT SQUASH SOUP

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil or organic butter
2 medium butternut squash, peeled & cubed (or Trader Joe's does it for you if you don't have time - check out the fresh stuff in the refrigerated section!)
2 tart granny smith apples, grated
1 cup celery, chopped
3/4 cup white wine (sherry or chardonnay)
2 large boxes (organic) chicken broth (about 50 oz.)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon parsley, for garnish
1/4 cup cream, for garnish

Directions:
1. Add olive oil or melt butter in large pot. Add butternut squash. Saute in pot for 15-20 min. until soft.
2. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft.
3. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min.
4. Puree soup using immersion blender or food processor.
5. Serve with cornbread muffins, crescent rolls or other hearty bread.

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

How to Make your Hearts Day Healthful

Valentine's Day is one of our fave holidays because it's a chance to spoil and celebrate the ones we love. We recognize that one way to do this is to make special foods. This year, as we continue this healthy living journey, we've been on the lookout for healthy celebration foods. Yes, even the desserts have a wholesome, yet delicious twist.

Think a Romantic Breakfast in Bed

*Ellie Krieger's Heart-Shaped Pancakes with Strawberry Sauce

*Dorina's Quiche with chard, red pepper & turkey bacon

*Dorina's Blueberry muffins with a Strawberry Smoothie

BERRY-HEALTHY BLUEBERRY MUFFINS
2 cups whole wheat flour
1/2 cup raw sugar or sucanat (or 1/3 cup honey)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk (We use raw milk. Could substitute goat's milk, soy or almond milk.)
1/2 cup organic butter, melted
2 eggs
1 cup frozen organic blueberries
1. Preheat the oven to 400 degrees.
2. Grease muffin tins or use paper liners.
3. Mix milk, butter and eggs.
4. Add dry ingredients. Mix just until ingredients are incorporated.
5. Add frozen berries.
6. Spoon into muffin tins and bake 15-20 minutes until golden brown on top.
7. Cool 5 minutes and serve.
Makes 1 dozen muffins.

Luscious Lunch for the kids or your Lover
Heart-shaped grilled cheese (with goat cheese & turkey) - Use a large heart cookie cutter to cut whole wheat bread into heart shapes
Blue tortilla chips with mango salsa
Honey-Lemonade with frozen raspberries
Dark chocolate-dipped strawberries

Divine Dinner
Filet mignon with gorgonzola cheese
Italian Mushroom risotto
Roasted orange cauliflower

Drop-dead yummy Desserts

Coconut Chocolate Chip Cupcakes

Ellie Krieger's Mocha Chocolate Cake

Banana Cream Pie with Whole Wheat Chocolate Crust

Pears in Honey-Caramel Sauce

Dorina's Pumpkin Chocolate Chip Heart-shaped Cake with Cream Cheese Frosting
3 cups flour (I use 2 cups unbleached white and 1 cup wheat)
4 teaspoons baking powder
4 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon flaxseed (optional)
1/2 teaspoon salt
1 15-oz. can pumpkin (100% pure)
4 large eggs
1 cup honey
2 medium mashed bananas
3/4 cup butter, softened
1/2 bag chocolate chips (optional)
1 cup chopped walnuts (optional)
1 8-oz package cream cheese
1/2 cup whipping cream
1/4 cup honey (or until consistency you like)

1. Heat oven to 350 degrees. Grease 2 heart-shaped cake pans or round cake pans.
2. Mix eggs, butter, sugars/honey, pumpkin and banana.
3. Mix in dry ingredients.
4. Add chocolate chips & nuts. Do not overmix.
5. Pour into loaf pans and bake 25-30 minutes or until wooden pick inserted in the center comes out clean.
6. Cool completely on rack. Meanwhile, whip softened cream cheese with whipping cream and honey with mixer until consistency you want - not too runny.
7. Frost with cream cheese frosting.

Dorina's Chewy Oatmeal-Dark Chocolate Chip Cookies
1 cup organic evaporated cane juice or sucanat
1 cup butter
2 teaspoons vanilla
1 3/4 cups whole wheat pastry flour
1 egg
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup rolled oats
1 c. dark chocolate chips
1 c. craisins (dried cranberries)
1/2 c. chopped nuts (optional)

1. Heat oven to 350 degrees.
2. Mix honey, butter, vanilla and egg.
3. Add flour, baking soda, cinnamon and oats. Mix just until incorporated.
4. Add extras like chocolate chips and/or dried fruit.
5. Drop tablespoons of cookie dough onto greased baking sheet.
6. Bake for approx. 12 minutes or until puffed and golden brown on top.
7. Cool on a rack for 5 minutes and serve.

More healthy recipes and Valentine menus can be found in Eating Well magazine. Check out their ideas.