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Recipe: Healthier Chocolate Chip Cookies

Recipe: Healthier Chocolate Chip Cookies

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)!

Ingredients

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

Preparation

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Whisk flour, soda, salt and cinnamon in separate bowl. Stir flour mixture into walnut mixture and allow to cool.
  5. Once cooled, mix in oats and chocolate chips.
  6. Roll into 2-inch balls and flatten slightly on baking sheet. Bake 8 to 10 minutes, until lightly browned. Cool 5 minutes, and enjoy.

Nutrition Information

Makes 30 cookies

152 calories
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

https://health.clevelandclinic.org/2014/06/recipe-healthier-chocolate-chip-cookies/?utm_campaign

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Lobster Rossejat by Sustainable Seafood Chef Barton Seaver

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.

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas; Food Styling: Erin Merhar

 

Lobster Rossejat

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.

Ingredients

16 ounces uncooked spaghetti
1 tablespoon extra-virgin olive oil, divided
1 cup dry white wine
1 bay leaf
2 (1 1/2-pound) Maine lobsters
2 garlic cloves, thinly sliced
1 tablespoon smoked sweet paprika
1 tablespoon chopped fresh chives
Lemon wedges

Preparation

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.

http://www.myrecipes.com/recipe/lobster-rossejat

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The aniseed flavour of fennel

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3h3 hours ago

Fennel

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.

http://dietitianwithoutborders.com/fennel/