1 cup cocoa powder 2 cups sugar 1/4 teaspoon salt 1 cup cold water 1 tablespoon vanilla Directions: In a 3-quart saucepan, whisk together the cocoa, sugar and salt until […]
Black Beans With Orange Juice
from HTCEV by Mark Bittman 3 cups cooked or canned black beans with about 1 cup of their cooking liquid 1 1/2 teaspoons ground cumin Salt and freshly ground black […]
Boulangerie Beans and Potatoes
from HTCEV by Mark Bittman Makes 4 servings 2 tablespoons fresh thyme (or 1 teaspoon dried), divided 3 cups cooked white beans, drained, but still moist (use beans cooked from […]
Roasted Grape Tomatoes with Warm Tuscan Beans
adapted from Cooking Light, March 2009 2 cups grape tomatoes 4 teaspoons olive oil, divided sea salt and freshly ground black pepper 3/4 cup finely chopped onion (half a medium […]
Polenta With Green Chilies And Cheese
adapted from Bon Appetit 2 cups milk 1 cup water 3/4 cup yellow cornmeal 3 garlic cloves, minced 1/2 teaspoon salt 1/2 cup freshly grated Parmesan cheese 2 4-ounce cans […]
Coconut Rice Pudding
from The Bon Appetit Fast Fresh Easy Cookbook 2 cups reduced fat milk 2/3 cup basmati rice 1/2 cup sugar 1/2 cup sweetened flaked coconut 2 (14-oz) cans light unsweetened […]
Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing
Serving Size : 6 6 tablespoons fresh blood orange juice 1 1/2 teaspoons rice vinegar 1 teaspoon honey 1/4 cup olive oil 1/4 cup mayonnaise 1 1/2 tablespoons chopped shallot […]
Orange and Ginger Chicken
Serving Size : 4 4 boneless chicken breast halves with skin All purpose flour 2 tablespoons butter — (1/4 stick) 1 tablespoon olive oil 4 teaspoons minced peeled fresh ginger […]