Lentil Curry

Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.

Photo and recipe from Martha Stewart.

Serves 4.

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 tablespoons curry powder
• 1 pound sweet potatoes, peeled and cut into 1-inch chunks
• 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
• 1 cup brown lentils, picked over, well rinsed, and drained
• 2 cans (14.5 ounces each) diced tomatoes with juice
• Coarse salt
• Plain low-fat yogurt, for serving (optional)

1. In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
2. Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.
3. Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.

Peanut Butter-Chocolate Chip Oatmeal Cookies

More peanut butter cookies!

This recipe calls for natural peanut butter, which has less sugar and gives the cookies a richer peanut flavor.

Photo and recipe from Martha Stewart.

Makes about 6 dozen.

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups salted whole peanuts
• 2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Chocolate Peanut Butter Shortbread Squares

I love shortbread so I will definitely try this. I wish I could find a rubber texture mat for the basket-weave mold.

The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout.

Photo and recipe from Martha Stewart.

Makes about 36 squares.

• Vegetable oil cooking spray
• 2 cups all-purpose flour
• 1 1/4 teaspoons coarse salt
• 8 ounces (2 sticks) unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 12 ounces milk chocolate, melted
• 1 cup creamy peanut butter

1. Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
2. Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
3. Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
4. Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
5. Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.

Helpful Hint

You will need a basket-weave mat (we used an 8"-by-16" rubber texture mat in basket weave (PA 01-6), $12, from chineseclayart.com) to imprint the chocolate with the woven motif. To make the squares without a mat, spread the melted chocolate atop the peanut butter layer, and refrigerate until firm, about an hour.

Peanut Butter-Chocolate Chunk Cookies

My husband loves chocolates and while looking for another peanut butter cookie recipe this morning, I found a couple from Martha Stewart that looks promising. Instead of chocolate chunks, I will use chocolate chips.

These little cookies showcase a perfect pairing of peanut butter and chocolate.

Photo and recipe from Martha Stewart.

Makes 36.

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 cup peanut butter (smooth or chunky)
• 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, cut into chunks

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Fragrant Jasmine Rice

Fragrant is indeed descriptive of the jasmine rice used in Thai cuisine. When cooked in coconut milk, the rice has a soft, sticky consistency and an authentic Thai flavour.

2/3 cup jasmine rice
1-1/4 cups water
3/4 cup light coconut milk

In a saucepan, bring rice, water and coconut milk to a boil on high. Reduce heat to medium-low, cover and cook for 15 minutes or until all liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes before serving.

Stir-Fried Vegetables

Nothing has as much appeal as a skillet full of fresh vegetables flavoured with ginger and garlic. Asparagus, lightly cooked but still somewhat crisp, in combination with snow peas and red pepper, makes a very colourful addition to any meal.

2 tsp sesame or canola oil
4 tsp grated ginger
2 large cloves garlic, sliced
12 stalks asparagus, trimmed and cut into 2-inch pieces
2 cups snow peas, strings removed
1 medium sweet red pepper, seeded and thinly sliced
4 green onions, cut into 1-inch pieces
salt and pepper

In a non-stick skillet, heat oil over medium-high heat until hot. Cook ginger and garlic for 30 seconds. Add asparagus, snow peas and red pepper. Stir-fry for 3 minutes.

Add green onion, salt, pepper and 1/4 cup water. Cover and steam for 4 minutes.

• Sesame oil has equal amounts of monounsaturated and polyunsaturated fats and is low in saturated fat.

Chocolate Chip Oatmeal Cookies

Making oatmeal cookies from scratch is a snap. They also taste better and are generally healthier for you than commercial ones. Store or freeze them in a tightly closed container.

1 cup large-flake rolled oats
1/2 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soft margarine or butter
1/2 cup lightly packed brown sugar
1/4 cup granular low-calorie sweetener with sucralose
1 egg
1 tsp finely grated orange peel
1/2 tsp vanilla
1/4 cup chocolate chips

In a bowl, combine rolled oats, flour, baking soda and salt. Set aside.

In a large bowl, cream together margarine, sugar, sweetener, egg, orange peel and vanilla until well blended. Add flour mixture and stir until well mixed. Stir in chocolate chips.

Spray 2 baking sheets with non-stick cooking spray or line with parchment paper. Drop dough by teaspoonfuls onto pan and flatten with a fork. Bake in 350F oven for 10 minutes or until edges are browned. Transfer to rack to cool.

Curried Lentil Dip

Much like hummus, this new take on a vegetable dip is sufficiently different that it makes a nice alternative to hummus.

1 cup dried red lentils, rinsed and drained
3 cups water
3-4 cloves garlic, sliced
1 tbsp olive oil
2 tsp white wine vinegar
1 tsp curry powder
1/2 tsp dry mustard
Pinch each salt and cayenne pepper

In a saucepan, combine lentils, water and garlic. Bring to a boil, reduce heat to low and cook, covered, for 10 minutes or until the lentils are tender (do not overcook). Drain immediately.

In a food processor or blender, process drained lentils, garlic, oil, vinegar, curry powder, mustard, salt and cayenne until mixture is smooth. Move to covered container and refrigerate for up to 1 week or freeze for longer storage

Sausage and Sweet Potato Chili

Spicy sausage, sweet potatoes and kidney beans meld together in this hearty chili. With a wealth of nutrients, particularly beta-carotene (Vitamin A), sweet potatoes are sweeter than white ones, but don't have more calories or carbohydrates. Extra servings freeze well for a later meal.

1/4 lb hot or Italian low-fat sausage
1/2 cup chopped onion
1 clove garlic, minced
1-2 tsp chili powder
1/2 tsp each dried oregano and cumin
1 can (19oz/54oml) diced tomatoes without salt
2 cups cubed sweet potato
1 cup canned kidney beans, drained and rinsed
1/4 cup water
Pinch freshly ground pepper

In a large non-stick saucepan, brown the sausage over medium heat; drain fat and discard. Cut sausage into thin slices.

Add onion, garlic, chili powder, oregano and cumin to sausage. Cook for 2 minutes, stirring frequently. Add the tomatoes, sweet potato, kidney beans and water. Bring to a boil on medium heat, cover, reduce heat and cook for 25 minutes or until the sweet potato is tender. Taste and adjust the seasonings with extra pepper, oregano and cumin, if needed. Add more water if the mixture becomes too thick.

• Sweet potatoes taste much sweeter than white ones since most of the starch changes to sugar as the sweet potatoes mature. However, due to their fibre content, they have a lower glycemic index than white potatoes.

Pasta with Chickpea Garlic Sauce

Using pureed chickpeas to make a hearty pasta sauce is rustic Italian cooking at its finest. To mae this a vegetarian meal, replace chicken broth with vegetable broth. If less heat is desired, omit the red pepper flakes.

1 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves, crushed
1 can (19oz/540ml) chickpeas, drained and rinsed (about 2 cups)
1-1/2 cups chicken broth
1/4 tsp crushed red pepper flakes or cayenne (optional)
2-1/4 cups dry whole wheat pasta (160g)
3/4 cup halved cherry tomatoes (about 12)
2 cloves garlic, minced
2 tbsp minced fresh parsley
1 tbsp fresh lemon juice

In a medium saucepan, heat oil over medium heat. Add onion and crushed garlic; saute for 1 minute. Add chickpeas, broth and red pepper flakes (if using). Bring to a boil, cover, reduce heat and cook slowly for 15 minutes. Remove chickpeas mixture to a food processor and process until smooth.

Meanwhile, cook pasta in a large amount of boiling, unsalted water according to package directions, or until al dente; drain well. Combine the chickpea sauce with pasta, cherry tomatoes, minced garlic, parsley and lemon juice; toss well. Serve immediately.

Roasted Tomato Pasta Sauce

The sweet taste of roasted plum tomatoes accented with basil and garlic is the perfect sauce for fettucine and easy to prepare in the oven. While the sauce can be made anytime, it is especially good in late summer when tomatoes and basil are at their freshest.

8 medium plum tomatoes
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup chopped fresh basil leaves or 2 tbsp dried
1/2 tsp each salt and freshly ground pepper

Remove stem end from each tomato; cut lengthwise into quarters. Place tomatoes in a bowl and toss with olive oil and garlic. Spread tomatoes in a single layer on a large rimmed baking pan.

Roast in 400F oven for 35 minutes or until tomatoes are squishy and the skins are starting to wrinkle and char. (Note: Don't stir or turn them while cooking.)

Stir basil, salt, pepper and roasted tomatoes together in a large bowl. Serve over cooked pasta.

Mustard Baked Salmon

We love recipes like this one: they deliver great flavour with great ease. Remember the rule of thumb for cooking fish, 10 minutes cooking time per 1-inch thickness of fish.

2 salmon fillets (4oz/125g each)
2 tbsp white wine
1 tbsp Dijon mustard
2 tsp liquid honey
1/2 tsp sesame oil
1/2 tsp sesame seeds (optional)

Spray an oblong baking pan with non-stick cooking spray. Place the salmon, skin side down, in the prepared pan.

In a bowl, combine wine, mustard, honey and oil; spoon over salmon. Sprinkle with sesame seeds. Bake in 425F oven for 10 minutes or until fish is barely opaque and flakes easily when tested with a fork. Remove skin from salmon and discard. Serve.

Curried Vegetable and Split Pea Soup

I like curry and split pea, so this recipe is perfect.

This wonderful wintertime soup tantalizes the taste buds with its subtle aromas and flavours. Since this recipe has an ample yield, there should be some left over to freeze in single serving amounts.

1 tbsp canola oil
1 cup chopped onion (about 1 medium)
2 cloves garlic, minced
2 tbsp minced ginger or 1 tsp ground ginger
2 cinnamon sticks
2 bay leaves
1 tbsp curry powder
9 cups chicken broth
2 cups dried yellow split peas
1-1/2 cups chopped carrot (about 3 medium)
2 cups each finely chopped celery and cauliflower
2 tbsp tomato paste
1/2 tsp freshly ground pepper

In a large heavy saucepan, heat oil over medium heat. Add onion, garlic, ginger, cinnamon sticks and bay leaves. Cover and cook for 5 minutes or until vegetables are tender. Stir in curry powder and cook for 2 minutes. Add chicken broth and split peas. Bring to boil, cover, reduce heat and simmer for 45 minutes or until peas are almost tender.

Add carrot, celery, cauliflower and tomato paste. Cover and simmer for 20 minutes or until peas and vegetables are tender. Add pepper, remove cinnamon sticks and bay leaves and discard.

• Since tomato paste is often needed in small amounts, freeze the paste that is remaining from this recipe in ice cube trays or small containers in 1 or 2 tbsp amounts for other recipes.

Hearty Vegetable Barley Soup

A meal in a bowl, this soup shouts out "welcome home" on a cold blustery day. For a vegetarian, simply substitute vegetable broth for the beef broth. Barley, like oats, is an excellent source of carbohydrate and solube fibre. Pot barley is less refined and more nutritious than pearl barley.

1 can(10oz/284 ml) salt-reduced beef broth
1 cup water
1/2 cup chopped onion
1/4 cup pot barley
2/3 cup cubed potato
1/2 cup chopped carrot
1 stalk celery, diced
1/2 cup cut-up peeled rutabaga
1 bay leaf
1/2 tsp dried thyme leaves
Pinch freshly ground pepper
chopped fresh parsley (optional)

In a medium saucepan, combine broth, water, onion and barley. Bring to a boil, reduce heat, cover and simmer for 45 minutes.

Add potato, carrot, celery, rutabaga, bay leaf, thyme and pepper. Cover and cook for 15 minutes or until vegetables are tender. Extra water may be required (about 2/3 cup) before end of cooking since some of the water will have been absorbed by the barley during cooking.

Before serving, remove bay leaf and discard, taste and adjust seasoning. You may need to add extra thyme. Serve soup with parsley, if using.

Herbed Chicken and Vegetables

Onions, garlic, rosemary and marjoram pep up this colourful stove-stop stew. Chock full of healthy vegetables, it is another way to use low-fat skinless chicken breasts.

1 tbsp canola oil
1 small onion, chopped
1 clove garlic, minced
2 small boneless, skinless chicken breast halves, cubed
1/2 tsp each dried rosemary and marjoram
Pinch freshly ground pepper
1 cup crushed canned tomatoes
1 cup cubed peeled squash (butternut squash is ideal for this recipe)
1/2 sweet green pepper, coarsely chopped
1 cup halved button mushrooms
1/4 cup chicken broth

In a large non-stick skillet, heat oil over medium heat. Add onion and garlic; cook for 5 minutes or until softened.

Add chicken to skillet. Saute for 3 minutes or until lightly browned. Sprinkle with rosemary, marjoram and pepper.

Combine tomatoes, squash, green pepper, mushrooms and broth. Pour over chicken, bring to a boil, cover, reduce heat to low. Cook for about 20 minutes or until squash is tender and the chicken cooked. Add extra broth or water if necessary.

Baked Bean Tortillas

Salsa, kidney beans, onions and melted cheese topping fills baked tortillas to create a very tasty lunch dish. Extra heat? Use medium or spicy(picante) salsa.

4 7-inch (18-cm) whole wheat flour tortillas
1 can (190z/540ml) kidney beans, drained and rinsed
3/4 cup salsa, mild, medium or picante
1 tsp chili powder
3/4 cup shredded light medium Cheddar cheese
1 green onion, sliced

Carefully press tortillas into 4 round 1-cup oval or round single-serve baking dishes. Bake in 350F oven for 10 minutes or until the tortillas are crisp and golden brown. Remove and store for up to 1 month in a closed container.

In a saucepan, using a potato masher, press beans until coarsely mashed. Stir in salsa and chili powder. Heat on low until warm.

Fill each crisp shell with one-quarter of the beans, top with one-quarter of the cheese and onions. Bake in 350F oven for 10 minutes or until the filling is heated through and the cheese is melted. Serve warm.

Tuna Sandwich Filling

It's so helpful to have "prepared at home" fillings ready to make a sandwich to take to work, to a church luncheon or on a picnic. Store the extra filling in the refrigerator for up to three days.

1 can (6oz/170g) water-packed tuna
1/4 cup diced yellow or red sweet pepper
1/4 cup diced cucumber
1 green onion, minced
1 T low-fat plain yogurt
1 T light mayonnaise
1/4 tsp each dried thyme and freshly ground pepper

Drain tuna and flake. In a bowl, stir together tuna, yellow pepper, cucumber, onion, yogurt, mayonnaise, thyme and pepper. Cover and refrigerate for up to 3 days.

Gingered Carrot Soup

Spicy gingerroot adds zip to this heartwarming soup. Cooking enhances carrots' considerable vitamin A content. How? When boiled or steamed, carrot cell walls partially dissolve, making nutrients more available for processing in the body. We find it useful to make soup in sufficiently large amounts to have extra to freeze for another day.

1 T canola oil
1 cup finely chopped onion
1 leek, white and light green part only, chopped
1 stalk finely chopped celery
1 T finely chopped gingerroot
1 clove garlic, minced
6 large carrots, peeled and chopped (3-1/4 cups)
4 cups chicken or vegetable broth
2/3 cup low-fat evaporated milk
freshly ground pepper, to taste
chopped fresh parsley

In a large saucepan, heat oil on medium heat. Add onion, leek and celery; saute for 5 minutes. Add gingerroot and garlic; saute for 1 minute. Add carrots and broth; bring to a boil, reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Remove pan from heat and cool slightly.

In a food processor or blender, puree the soup in batches until very smooth. Return to saucepan, add milk and heat to serving temperature, stirring frequently. Before serving, season to taste with pepper, if required. Sprinkle with parsley and serve.

• Extra soup can be refrigerated and served chilled.
• Peeling fresh gingerroot can be a chore. Use a blunt-edged teaspoon to scrape away peel for speedy and efficient results.
• To keep carrots moist and vitamin-rich, chop off their green tops before refrigerating in plastic bags.

Turkey Minestrone

The next few recipes are from Choice Menus: Cooking for One or Two.

Minestrone is a thick vegetable soup containing pasta. It's hearty enough to be considered a complete meal. Think of it when you have leftover cooked turkey. Beans and pasta add slowly digested carbohydrate and fibre.

1 tsp canola oil
1/2 cup diced zucchini
1/4 cup chopped onion
1 clove garlic, minced
2 cups chicken broth
2/3 cup canned crushed tomatoes
2/3 cup drained and rinsed pinto or romano beans
1/4 tsp each ground oregano and basil
1/4 cup elbow macaroni
1/2 cup diced cooked turkey
chopped fresh parsley (optional)

In a large saucepan, heat oil over medium heat. Add zucchini, onion and garlic. Cook for 5 minutes or until softened. Stir in broth, tomatoes, beans, oregano and basil. Bring to a boil, add macaroni, reduce heat, cover and simmer for 12 minutes or until macaroni is tender. Add the turkey, heat to serving temperature.

Before serving, stir the soup, taste and adjust seasonings. It may need extra oregano or basil. Sprinkle each serving with parsley, if using.

Tips:

• Draining and rinsing canned beans lowers their sodium content.
• Remember that on standing, pasta continues to soften and absorb liquid. If soup is too thick after standing, add extra broth or water.
• This soup doubles easily. Any beans left over after making this recipe will freeze well for another use.

15 Snacks To Fuel Your Work Day

Apartment Therapy is one of my favorite sites and their Kitchn site is the one I frequent more than their main site.

I'm on the look out for healthier office snacks. Here are their picks:

• 1 Nuts – A handful of savory nuts such as Roasted Almonds with Paprika and Orange or Rosemary Roasted Cashews

• 2 Whole grain bread with nut butter – A classic peanut butter sandwich (with or without jelly), or a variation with tahini or almond butter

• 3 Apples and peanut butter – Tasty and well-rounded!

• 4 Olives – Young, lightly brined olives like Castelvetranos are a great afternoon pick-me-up

• 5 Edamame – Protein-packed soybeans straight from the pod or in a salad of shelled edamame, olive oil, lemon juice, and herbs

• 6 Vegetables – Carrot sticks are fine, but I also like to mix it up with radishes, cherry tomatoes, jicama, or whatever is in season

• 7 Hummus – Something to dip those vegetables in; check out our homemade hummus tutorial

• 8 Fresh fruit – Seasonal fruit from blueberries to pears to clementines

• 9 Dried fruit – Dried apricots and raisins are two standbys

• 10 Apple chips – Crisp, homemade apple chips

• 11 Yogurt – Plain yogurt swirled with flax seeds, honey, jam, granola, or fruit such as rhubarb

• 12 Ricotta – Creamy, homemade ricotta drizzled with olive oil and eaten with bread or crackers

• 13 Trail mix – GORP (Good Old Raisins and Peanuts) or something fancier like these homemade trail mixes

• 14 Bars – Invaluable on days when I'm running between meetings; The Kitchn has a great trio of recipes from Crunchy Granola Bars to Dried Fig and Nut Bars and DIY Nutri-Grain Fruit and Nut Bars

• 15 Tea – For me, no snack is complete without a cup of tea; I keep a major stash of loose-leaf tea green, black, and herbal teas in my office drawer

Related: Eating at the Office: What's in Your Snack Drawer?

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Pimento Cheese Recipe

I wonder if this recipe is as good as the pimiento cheese sandwiches we had when we were kids. This reminded me of all kinds of afternoon snacks we would eat - from banana cue to avocado ice candy to palitao and other native meriendas - all freshly made.

makes about 2 cups
10 ounces extra sharp cheddar cheese, grated
1/2 cup good quality mayonnaise, preferably homemade
1 small jar chopped pimiento peppers (about 4 ounces)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
2 dashes Worcestershire sauce
1/4 teaspoon horseradish sauce (optional)
Chunky style, for spooning atop crackers, or digging into with a fork
Stir all ingredients together in a bowl, mashing with a fork. Refrigerate for at least one hour and preferably overnight.
Smooth style especially good for fancy piping and dipping
Increase mayonnaise to 3/4 of a cup. Combine all ingredients in a food processor,

Peanut Butter Cookies

I have a bottle of peanut butter that will expire in two months, and since I'm the only one who eats it, I will make this recipe from Eating Well this week-end.

A healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original.

Ingredients

• 2 cups packed light brown sugar
• 1/2 cup natural peanut butter
• 1/4 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 5 teaspoons water
• 2 cups all-purpose flour
• 2/3 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup chopped peanuts

Preparation

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
3. Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
4. Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie : 91 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 9 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 1 g Fiber; 75 mg Sodium; 22 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Key Lime Pie

I first came across key limes in a Key Lime Cake recipe that my sister sent me a few years ago. Key limes are not locally available, but we had a similar fruit called calamansi, so that is what I used and I remember my niece loved the cake. I finally made the recipe the other day using key limes, but my husband, who always looks for chocolates in any recipe I try, did not like it. I ended up eating the cake all by myself. Not in one day, of course!

Since I bought a small bag of key limes, I'm on the lookout for another recipe so they don't go to waste, so I might try this recipe from Eating Well this week-end.

Photo and recipe from Eating Well.

We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well.

8 servings | Active Time: 50 minutes | Total Time: 8 hours (includes chilling time)

Ingredients

Graham-Cracker Crust

• 1 large egg white
• 1 1/4 cups graham cracker crumbs, (12 crackers)
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons canola oil

Filling

• 1 14-ounce can nonfat sweetened condensed milk
• 2/3 cup low-fat plain yogurt
• 2 teaspoons freshly grated lime zest, preferably Key lime
• 1/2 cup fresh lime juice (4-5 limes), preferably Key lime
• 2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin

Meringue

• 2 tablespoons dried egg whites (see Ingredient Note), reconstituted according to package directions
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Lime slices for garnish

Preparation

1. To prepare crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
2. Place graham cracker crumbs, butter and oil in a medium bowl. Blend with your fingertips until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pie plate. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
3. To prepare filling: Whisk condensed milk, yogurt, lime zest and juice in a medium bowl. Stir water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the gelatin mixture, then whisk into the lime mixture. Set that bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes. Scrape the filling into the pie shell and refrigerate until chilled and set, at least 4 hours and up to 1 day.
4. To prepare meringue & finish pie: Position oven rack about 6 inches below the broiler; preheat broiler.
5. Beat reconstituted egg whites and cream of tartar in a mixing bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold stiff peaks. Blend in vanilla.
6. Spread the meringue over the top of the pie, sealing to the edge of the crust and decoratively swirling on top. Broil (leaving the oven door ajar and watching very carefully to prevent burning) until the meringue is lightly browned on top, 30 seconds to 1 minute. Serve garnished with lime slices.

Nutrition

Per serving : 354 Calories; 11 g Fat; 4 g Sat; 4 g Mono; 19 mg Cholesterol; 56 g Carbohydrates; 8 g Protein; 0 g Fiber; 167 mg Sodium; 591 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 carbohydrate, 2 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3 up to 1 day in advance.

• Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.