Saw this on eating well.com and am interested to try...

About 2 1/2 dozen cookies
Active Time: 10 minutes
Total Time: 35 minutes

INGREDIENTS
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

PREPARATION
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
TIPS & NOTES
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
NUTRITION
Per cookie: 99 calories; 5 g fat (2 g sat, 2 g mono); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

Posted by Maggie at 11:39 PM | Permalink | Comments (0) | TrackBacks (0)

6 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 2 1/4 hours

INGREDIENTS
2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
1/2 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium carrot, finely chopped
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 3/4 cups dry red wine
1 cup reduced-sodium beef broth
1 14-ounce can diced tomatoes
4 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
1 1/2 cups baby carrots
1 1/2 cups peas, fresh or frozen
2 tablespoons chopped fresh parsley

PREPARATION
Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
Add peas and heat through. Sprinkle with parsley and serve.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on stovetop, in microwave or oven.
Tip: To peel pearl onions:
Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.
NUTRITION
Per serving: 384 calories; 11 g fat (4 g sat, 5 g mono); 119 mg cholesterol; 22 g carbohydrates; 37 g protein; 5 g fiber; 395 mg sodium; 592 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Potassium (29% dv), Iron (25% dv), Fiber (20% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 3 vegetable, 4 lean protein, 1/2 fat

Posted by Maggie at 09:55 AM | Permalink | Comments (0) | TrackBacks (0)

saw this bittman article in the times and am intrigued by the worcestershire... will try soon with chicken.

Salt
ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 pork chops, thinly sliced
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin, or a bit of sugar
Few drops Tabasco sauce, or to taste
1 bunch scallions, chopped, white parts only.

1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until it is no longer pink and starts to brown around the edges.

3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.

4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Yield: 4 servings.

Posted by Maggie at 05:10 PM | Permalink | Comments (0) | TrackBacks (0)