Chocolate Mousse

It's simple, versatile and delicious. Most important, it's no longer secret. "Like my French friends," Greenspan says, "this is the dessert I turn to all the time. But unlike some of them, I'll give you my recipe. It's my Valentine's Day present to you."

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Recipe: Top-Secret Mousse

Makes 4 servings
3 1/2 ounces bittersweet chocolate, coarsely chopped
3 large eggs, separated, at room temperature
Pinch of salt
1 1/2 teaspoons sugar
Whipped cream or creme fraiche, for serving (optional)
Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.
Spoon about one-quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold in the whites. Be as thorough as you can without overworking the mixture — it's better to have a few white streaks than to beat the bubbles out of the mousse by overmixing (actually, I find the streaks appealing).
Spoon the mousse into a serving bowl or individual bowls or serve it now, or cover it and keep it in the refrigerator until you're ready for dessert.
(Note from Vera--This was not as easy as it sounds)
Serving
Before the mousse sets, spoon it into individual cups — I love the way the mousse looks in martini glasses — or put it in a pretty serving bowl. I like to top it with lightly whipped heavy cream or creme fraiche. You don't have to stop there — the mousse is delicious with fresh berries, chocolate shavings, crushed candied nuts, nut brittle or even pulverized Heath Bar bits.
Storing
Covered well, the mousse will keep overnight in the refrigerator, although it will get denser as it stands.
Bonne idee
To give the mousse a mocha flavor, add 1 tablespoon strong coffee to the bowl with the chocolate to be melted. Alternatively, you can add another flavor when you whisk in the egg yolks; such as 1 teaspoon pure vanilla extract, 1/2 teaspoon pure almond extract, 1/8 teaspoon pure peppermint extract or a drop or two of pure orange oil.
A word on the eggs
The eggs in this recipe are not cooked, so it's important to use very fresh eggs, preferably organic and/or from a trusted local source.

Another easier recipe to try (also from the back of a chocolate bar):  : into a blender (in this order) place 2 cups chocolate chips (or any chopped semi-sweet chocolate), 1/2 cup sugar, 3 whole eggs, 1 teaspoon vanilla, 1 cup boiling milk. Blend until smooth, about 30 seconds. Pour into serving cups and refrigerate for 1 hour (or more). Top with real whipped cream. (The boiling milk melts the chocolate and cooks the eggs at the same time.)

Sweet Potato Quinoa Stew with White Beans and Spinach (from Andrea Bemis)

A delicious and hearty winter stew.

• PREP TIME
  10 mins.
• COOK TIME
  30 mins.

• 1 TBS coconut oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
• 1 heaping tsp dried thyme
• 1/8 tsp cayenne pepper
• 1 15 oz can full fat coconut milk
• 1 1/2 cups cooked navy beans (or any white bean of your choice) if canned rinsed and drained
• 1/2 cup dry quinoa
• 4 cups spinach
• 6-8 cups low sodium vegetable stock
• Crushed red pepper flakes
• Salt and pepper to taste

Serves 4-6

1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
2. Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
3. Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.

Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!

Shrimp and arugula salad

• 4 cups loosely packed baby arugula 
• 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
• 1/2 cup matchstick-cut carrot 
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons minced fresh rosemary 
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced 
• 16 large peeled and deveined shrimp (about 3/4 pound) 
• 3 tablespoons white balsamic vinegar (used regular, didn't seem to matter)

Preparation

1. 1. Combine the first 3 ingredients in a large bowl.
2. 2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately

Peach Crumble

From Taste of Home

1

• 6 cups sliced peeled ripe peaches (6 peaches)
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground cinnamon
• TOPPING:
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1/2 cup butter, melted and cooled
• Vanilla ice cream, optional

Directions

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
• Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
• Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 237 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 167 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.

Blueberry french toast casserole

French Toast:
12 slices bread, cut into cubes
1 (8-ounce) package low fat cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups 2%  milk

 Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.
Serve with maple syrup
Serves 8.     About  323 Calories per serving before adding syrup

Kielbasa with Cabbage and Mashed Potatoes

yield: Serves 2

Can be prepared in 45 minutes or less.

Ingredients

• 1 tablespoon vegetable oil
• 3/4 pound smoked kielbasa (Polish sausage), cut into 1-inch pieces
• 4 cups chopped cabbage
• 1 onion, sliced thin
• 3/4 pound yellow-fleshed or russet (baking) potatoes
• 1/4 cup milk
• 1 tablespoon  butter, cut into bits

Preparation

In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add  1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.

While the mixture is simmering, boil the potatoes, peeled and cut into chunks, covered, for 12 minutes, or until they are very tender. Mash them with a potato masher. Add the milk, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

Read More http://www.epicurious.com/recipes/food/views/Kielbasa-with-Smothered-Cabbage-and-Mashed-Potatoes-12807#ixzz2VZZPaOXc

Rhubarb-Apple Crisp

15 45 60

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional

Directions

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
• In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

 Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.