Archives for February 1, 2020

1. Preheat oven to 350ºF.

2. In the top of a double boiler or in a small heavy saucepan over low heat, melt the chocolate chips and the margarine. Remove the pan from the heat and stir the mixture until it is smooth. Set it aside.

3. In a medium bowl, combine the oats, wheat germ, dry milk, baking powder, salt, and nuts. Set the mixture aside.

4. In a large mixing bowl, beat the eggs and mix in the brown and white sugars and the vanilla until the mixture is thick. Stir in the melted chocolate mixture. Fold in the oats mixture until it is just blended. Pour the batter into a greased 8-inch square baking pan.

5. Bake the brownies for 20-25 minutes or until the top is crisp but a toothpick inserted in the center of the pan comes out slightly moist. Set pan on a rack to cool completely before cutting the brownies into 5 strips in each direction.

Cook pasta according to package directions, omitting salt and fat; drain.

Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.