An indulgent and guilt-free cookie recipe to satisfy your sweet tooth
This heart-healthy version of everyone’s favorite cookie is low in cholesterol and high in omega-3 fatty acids. Walnuts and canola oil replace the usual eggs and butter, and oats and whole-wheat flour provide the whole grain. It’s a recipe you can indulge in occasionally without guilt (and a little dark chocolate never hurts)!
3 tablespoons canola oil
2 cups walnuts
1 cup light brown sugar
1/2 cup water
2 teaspoons vanilla extract
1-1/2 cups flour (may use whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon salt
1/4 tsp cinnamon
2 cups old fashioned oats
8 ounces of dark chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Blend walnuts in food processor until ground into a fine meal. Add canola oil, and blend until dough is the consistency of natural peanut butter. Transfer to a bowl.
- Whisk together brown sugar and 1/2 cup water in small saucepan and boil. Pour sugar-water mixture over walnut butter, add vanilla, and stir until smooth.
- Whisk flour, soda, salt and cinnamon in separate bowl. Stir flour mixture into walnut mixture and allow to cool.
- Once cooled, mix in oats and chocolate chips.
- Roll into 2-inch balls and flatten slightly on baking sheet. Bake 8 to 10 minutes, until lightly browned. Cool 5 minutes, and enjoy.
Makes 30 cookies
8.4 g fat (1.5 g saturated, 4.5g polyunsaturated, 1.8g monounsaturated)
0 mg cholesterol
124 mg sodium
24.5 g carbohydrate
11 g sugar
2.6 g fiber
2.7 g protein
Photo: Greg Dupree; Styling: Heather Chadduck Hillegas; Food Styling: Erin Merhar
One of the best ways to prepare lobster is in a rossejat, pronounced rose-ay-YACHT. The lobster in this dish lends rich flavor to the spaghetti pasta noodles. And by boiling it, its juices and shell can be returned to the liquid to make a flavorful broth. The dish is then finished under the broiler, the high heat causing the noodles to curl upward and crisp. With a garlicky perfume that shines as the hot noodles take on its flavor, the aïoli garnish throws this seafood dish over the top.
1. Preheat oven to 325°. Break spaghetti into 1-inch pieces; toss with 1 1/2 teaspoons olive oil. Spread spaghetti in a single layer on a rimmed baking sheet. Bake 8 to 10 minutes or until toasted and golden brown.
2. While spaghetti bakes, combine wine, bay leaf, and 6 cups water in a large stockpot over high heat; bring to a boil. Add lobsters; cook 8 minutes. Remove lobsters from pan with tongs, reserving cooking liquid. Remove lobster meat; return lobster shells to pot over medium heat. Simmer 10 to 15 minutes; strain, reserving liquid.
3. Preheat broiler to high. Heat remaining 1 1/2 teaspoons oil in a large paella pan or wide enameled pan over medium-high heat. Add garlic and paprika; cook 1 minute, stirring constantly. Add toasted spaghetti and 2 cups reserved cooking liquid to pan; cook until liquid is absorbed, stirring constantly. Add remaining reserved cooking liquid to pan. Bring to a boil; cook until liquid is reduced by half.
4. Transfer pan to oven; broil 6 inches from heat 8 to 10 minutes or until liquid is absorbed and edges of spaghetti are crispy. Remove pan from oven, and arrange lobster pieces on top to warm through. Sprinkle evenly with chives; serve with Classic Aïoli and lemon wedges.
The aniseed flavour of fennel is reportedly one of those things people either love or hate. It’s a spice that’s been sitting in my cupboard relatively unused for a while so I’ve chosen fennel as my spice of the month. Here I’ve collated a bunch of recipes using either fennel seed or the bulb for some tasty inspiration.