Semi-virtuous, totally delicious recipe for Double Chocolate-Cherry Muffins

New Year's resolutions aside, cold weather makes me want to bake. That's why these sweetly satisfying muffins are semi-virtuous. After all, we're not even a month into the New Year, too early to abandon my good intentions.

When stirring up this recipe, I reached for more healthful versions of many ingredients -- white whole-wheat flour, which has all the nutrition of regular whole-wheat but is lighter in color and texture, plus nonfat milk and coconut oil, which is one of the more healthful oils. Cherries add flavor, moisture, vitamins and fiber. And chocolate is practically a health food, right? Even if it isn't, cocoa powder adds loads of chocolate flavor with a minimum of fat.


DOUBLE CHOCOLATE-CHERRY MUFFINS
Yield: 12 muffins

1 1/2 cups white whole-wheat flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder (Dutch process or 1/4 cup Dutch process and 1/4 cup natural cocoa powder)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil
1 cup nonfat or low-fat milk
1 egg
1/2 teaspoon vanilla
1/2 cup chopped pitted fresh or frozen cherries or jarred cherries, well drained (don't use cherry pie filling)
1 cup semisweet chocolate chips
Coarse sugar, optional

Preheat the oven to 375 degrees. Line 12 muffin cups with paper liners or spray lightly with nonstick cooking spray.

In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder and salt.

Melt coconut oil; let cool. In a large bowl, gently whisk together milk, egg and vanilla. Add cooled (but still liquid) oil; whisk until slightly frothy. Add dry ingredients; fold together just until well combined. Add cherries and chocolate chips; mix lightly but well.

Divide batter among muffin cups. (An ice-cream scoop coated with nonstick cooking spray works well.) If desired, sprinkle lightly with coarse sugar. Bake for about 25 minutes, until a toothpick inserted in the center comes out without any clinging crumbs. Let cool for 5 minutes, then remove from pan. Serve warm or at room temperature. (Freeze any leftovers; warm slightly before serving.)

Each muffin contains 269 calories; 15g fat (11g saturated fat); 18mg cholesterol; 214mg sodium; 36g carbohydrate (4g fiber, 22g sugars), 5g protein.

Beef, Mushroom, and Barley Soup Recipe Warms Up A Cold Snap

I've been snowed in for two days, but I'm not complaining. That's because we have about everything we need -- a warm house, good books, internet access, and a well-stocked pantry, fridge and freezer.

As soon as the temperature started to plummet and the snow began to fall, I plotted what to make for dinner. I settled on soup, pulling dried mushrooms and barley out of the pantry, beef stew meat out of the freezer and baby bella mushrooms out of the refrigerator produce drawer. I also reached for my pressure cooker, which speeds soup-making considerably. If you don't have a pressure cooker, you can make this soup in a large pot. Simmer until the barley is done, the meat is tender and the flavors blend, probably an hour and a half or two hours.

BEEF-MUSHROOM-BARLEY SOUP 
Yield: 6 to 8 servings

About 1 ounce dried mushrooms (such as a combination of porcini, shiitake, black and oyster mushrooms)
2 slices bacon, chopped
Canola or olive oil, if needed
1 1/2 cups chopped onion
2 ribs celery, chopped
8 ounces fresh baby bella mushrooms, chopped
8 ounces beef stew meat, cut into 3/4-inch pieces
6 cups reduced-sodium beef stock or broth
1 cup water
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
2/3 cup barley
3 medium carrots, peeled and chopped 1/2 inch thick
1 tablespoons tamari sauce or soy sauce

Place dried mushrooms in a strainer; rinse with lukewarm water. Transfer to a bowl and cover with 1 cup hot tap water. Let sit until softened, about 10 minutes. Drain, reserving soaking liquid. If necessary, strain liquid to remove any grit. Cut large mushrooms into bite-size pieces.

Place chopped bacon in a pressure cooker. Place over high heat. Cook, stirring as necessary, until bacon renders its fat. Remove bacon from fat. If necessary, add a teaspoon or so of  oil. Add onion and celery; cook over medium-high heat until they begin to soften. Add fresh mushrooms; cook until softened. Stir in stew meat; cook until it begins to brown.

Add beef stock, water, mushroom soaking liquid, softened dried mushrooms, thyme, pepper, barley and carrots. Put the lid on the cooker. Bring to high pressure over high heat. Reduce heat as necessary and cook at high pressure for 20 minutes. Remove from heat; let pressure reduce naturally for 10 minutes. Quickly reduce remaining pressure (use the valve if your cooker has one or run cold water over the closed cooker). Remove the lid and stir in tamari sauce.

Sausage, vegetables give turkey meatloaf recipe an Italian accent

I usually regard ground turkey as a somewhat healthier and less tasty substitution for ground beef, but a recent restaurant meal convinced me that ground turkey could reach higher heights. The chef mixed ground turkey with Italian sausage and sautéed vegetables, elevating what could have been an ordinary meatloaf into a dish that was unusual, flavorful, moist and nicely textured.

I think the restaurant used pork sausage, but I decided to lighten my loaf by using turkey sausage and ground turkey breast along with ground turkey thigh. (I bought the meat at Whole Foods, where I knew freshly ground turkey and freshly made sausage are always available in the butcher case.)

I stirred in a favorite combination of vegetables – onion, bell pepper, mushrooms and tomatoes – but many other veggies could be substituted or added. Try a few leaves of spinach and some chopped fennel or grated carrots, for example. The variations are easy and almost endless.

ITALIAN TURKEY MEATLOAF
Yield: 6 to 8 servings

1 tablespoon olive oil
1 large onion, minced
½ small yellow or red bell pepper, minced
4 ounces mushrooms, chopped
10 grape tomatoes, quartered lengthwise
1 large egg
1 egg yolk
¼ cup fresh bread crumbs
¼ teaspoon ground black pepper or to taste
¼ teaspoon salt or to taste
1 pound ground turkey thigh
½ pound ground turkey breast
½ to 2/3 pound uncooked sweet Italian turkey sausage (2 large links)

Preheat the oven to 350 degrees. Line the bottom of a broiler pan with foil (for easy cleanup). Spray the top portion of the pan with nonstick cooking spray.

Heat oil in a large nonstick skillet, then add onion, bell pepper and mushrooms. Sauté, stirring frequently, until vegetables soften. Remove from heat; stir in grape tomatoes. Set aside to cool.

Beat egg and egg yolk lightly in a large bowl. Stir in bread crumbs, salt and pepper. Add ground turkey and sausage meat, removing the sausage from the casings. Mix gently but well. Add vegetables; mix gently until well combined.

Shape the meat into a loaf on the broiler pan. Bake until an instant-read thermometer inserted in the middle reaches 180 degrees, about 1 hour. Remove from oven; let sit for 10 minutes, then slice and serve.

Lemon scones recipe is a tea-time treat

Tea can be enjoyed throughout the day, and so can these lovely scones. If you're serving them in the morning, don't hesitate to mix the dough the night before. A food processor will make quick work of cutting the butter into the dry ingredients. Stir in the liquid, then cover the dough tightly and refrigerate. The next morning, knead the dough and shape the scones while the oven  preheats.

Like all traditional scones, these are lightly sweetened. They have a double dose of lemon flavor, provided by lemon juice and grated zest. You can amp up the lemon flavor even more by drizzling the cooled scones with the glaze described in the second variation.

You can split these scones and fill them with butter or clotted cream and jam. Clotted cream, also called Devonshire or Devon cream, is a classic accompaniment to scones (and the "cream" in an English cream tea). You can buy clotted cream at some high-end groceries or make your own using a recipe such as this one.

However you serve these lemon scones, everyone is sure to enjoy them -- with tea, with a glass of cold milk, or even with a mug of coffee.

LEMON SCONES
Yield: 10 to 12 scones

1 medium lemon
½ cup cold whole milk or more if needed
2 cups (10 ounces) all-purpose flour, plus more for sprinkling 
¼ cup granulated sugar, plus more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) cold butter

1. Preheat the oven to 350 degrees. Grease a large baking sheet.
2. Grate the zest from the lemon; set zest aside. Squeeze the lemon juice. Measure 1 tablespoon juice; add to ½ cup milk.
3. In a large bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, salt and lemon zest. Cut the butter into ½-inch cubes. Scatter over the dry ingredients. Using a pastry blender or two table knives or the tines of a sturdy fork, cut the butter into the dry ingredients until the mixture forms fine crumbs. 
4. Pour milk-lemon juice mixture over top. Stir just until combined. If dough doesn’t hold together, add more milk, 1 teaspoon at a time.
5. Sprinkle a clean surface (such as a sheet of parchment paper) lightly with flour. Turn dough onto the floured surface. Knead gently six times, then form into a ball.
6. Place the ball of dough on the baking sheet. Pat into a circle about ½ inch thick and 8 to 9 inches in diameter. With a bench knife or a sharp kitchen knife, score into 10 to 12 wedges, being careful not to cut all the way through.
7. Bake for about 20 minutes, until wedges are lightly browned. Let cool on the baking sheet on a wire rack for at least 10 minutes before serving. Serve warm with butter or clotted cream and jam.

Variation 1: To make mini scones, pat dough into two ½-inch-thick rectangles side by side on a baking sheet. Score into small triangles.

Variation 2: Let scones cool completely, then drizzle with a glaze made from 1 cup sifted powdered sugar, about 2 tablespoons lemon juice and the zest of 1 lemon.

Food processor method: Combine dry ingredients and lemon zest in the bowl of a food processor. Pulse to combine. Scatter cubed butter over dry ingredients; pulse about 20 times, until fine crumbs form. Transfer mixture to a mixing bowl and proceed with the directions in Steps 4, 5, 6, and 7.

Adapted from a recipe posted at TasteOfHome.com.

Want to be a freelance food writer? Here's help

Food editors can be flooded with freelance pitches, yet good freelancers can be in short supply. Here’s how to make yourself stand out.

One pitch doesn’t fit all. Before you submit a pitch, take a good look at the publication. Suggest a story that complements but doesn’t duplicate existing coverage.

Start with the subject line. The editor probably gets hundreds of emails daily. Chances are, most of those are deleted without being read. Your subject line should convey the essence of your pitch – and that it is a pitch from a writer, not yet another press release.

Keep it short (see previous).  Introduce yourself in a sentence or two, and summarize your story in a paragraph.

Show your work. Link to your blog. If you’ve been published elsewhere, include links to those stories too.  Avoid attachments if possible.

When you get an assignment, pin down the details. When is it due? How many words does the editor want? Don’t assume that you have wiggle room. Turn your story in on time, and don’t write long.

Be style savvy. Every publication has a list of preferred style guides. If your editor doesn’t tell you which ones to use, ask. Before you write, read an issue or two of the publication with an eye toward style. You don’t want the editor to need to insert (or delete) the word “granulated” before every mention of sugar.

Check, then check again. Verify every fact. Double-check names, especially spellings. Be vigilant about ingredient amounts, cooking times and other recipe details.

Read your story aloud before you turn it in. That’s the best way to catch overwriting, typos and missing words.

Don’t fret about a lack of feedback. Today’s editors are so busy that you might not even get an acknowledgement of your submission. Try not to take it personally.

Copyright 2013 by Judith Evans. All rights reserved. 

How to write a recipe

Whether you want to write a cookbook or share a favorite recipe with a good friend, these hints will help. I compiled them for a panel discussion at this year's St. Louis Food Media Forum. 

A good recipe paints a picture. It tells the cook what ingredients to use, how to prepare them and when to add them, and it gives visual clues as to when the dish is done.

Here are some guidelines to use when you write a recipe:

• List ingredients in the order that they are used. Make sure that all ingredients used are listed, and, conversely, that all listed ingredients are used.

• Don't abbreviate. You’d be surprised how many people aren’t sure if tsp. is a teaspoon or a tablespoon.

• Use exact amounts (1 ½ tablespoons, not a heaping teaspoon).

• Be precise, and pay attention to wording. “1 cup heavy cream, whipped,” means you measure the cream, then whip it. “1 cup whipped cream” is just that – cream that has been whipped before being measured. The difference is significant.

• Call for the measurements that home cooks commonly use (1/4 cup water, not 2 ounces; 2 tablespoons grated Parmesan, not 1/8 cup).

• Be as specific as possible. (Canned pineapple packed in juice -- or light syrup, or heavy syrup -- not just canned pineapple.) If an ingredient needs to be at room temperature or drained, say so.

• Be specific about package sizes, and be sure that the sizes and products called for are still available. (Package sizes change frequently).

• In the directions, be concise but use full sentences. Be specific about pan sizes, cooking temperature and any other essential details.

• Don’t assume that readers understand cooking terms such as “cream” or “dredge.” Instead, define them: “beat butter and sugar until light and fluffy” or “coat fish lightly with flour.”

• When appropriate, give a range of cooking times and provide a way to determine when the food is done. (Bake for 20 to 22 minutes, until golden brown.)

• Provide the number of servings that the recipe yields.

• If you adapted the recipe from another source, give credit.

When listing ingredients, three reference guides are especially helpful: 

“The AP Stylebook” has a section for food writers. AP is the default style for most publications.

“The New Food Lover’s Companion,” by Sharon Tyler Herbst (Barron’s, $14.95), is a comprehensive A-to-Z look at culinary terms. The appendix includes everything from a listing of trade groups to pan capacities to a pasta glossary.

The Association of Food Journalists has compiled a guide called “FoodSpell.” In addition to defining a host of terms, the 40-page guide notes AP style on words that can be spelled more than one way (use ketchup, not catsup) and lists common brand names, such as A.1. (with two periods).

Copyright 2013 by Judith Evans. All rights reserved.

Pesto is perfect, no matter how you make it

If you're a pinch-of-this-and-a-handful-of-that cook, my pesto recipe is just for you. And if you're a follow-the-recipe-to-the-letter cook, this pesto is for you, too.

When I first planted basil years ago, I scoured Italian cookbooks for pesto recipes. This was before the Internet -- I know, I'm dating myself -- and pesto seemed exotic. The more recipes I read, the more confused I became. The ingredients were pretty much the same, but the proportions were different.

Then I started making pesto and discovered that the proportions didn't much matter. Use more or less Parmesan, however many nuts you like (or have on hand), a little garlic or a lot -- somehow, it's all good.

Although I usually take a free-form approach to pesto, I measured every ingredient that went into my most recent batch. Follow the resulting recipe to the letter or let your instincts be your guide.

While I whirled the pesto in the food processor, I brought a pot of water to a boil and cooked red potatoes, pasta and fresh green beans. As soon as they were done, I tossed them with pesto. The result could serve as a summery side dish or as an entree.

I had about 1/4 cup of pesto left over, so I mounded it by the tablespoonful on parchment paper and froze it until solid, then popped the nuggets of pesto into a freezer-weight zip-top bag. I'll add them, still frozen, to enhance sauce, soups and other dishes down the road.

PERFECT PESTO
Yield: About 3/4 cup

2 medium cloves garlic, peeled
6 cups loosely packed fresh basil leaves, washed and patted dry
1/4 cup toasted walnuts or pine nuts
6 tablespoons grated Parmesan cheese
About 6 tablespoons extra-virgin olive oil
1/8 to 1/4 teaspoon fine sea salt or to taste

Place the metal blade in a food processor. Turn on the processor and drop the garlic down the feed tube. Process until minced.

Add basil to the food processor. Top basil with nuts and sprinkle with cheese. Pulse until coarsely chopped. With the processor running, slowly drizzle oil through the feed tube. Process until well mixed, scraping down the sides of the bowl as necessary. If pesto is too thick, drizzle in more oil. Add salt; pulse to combine.

Use immediately or scrape into a bowl, add a thin film of olive oil over the top, cover tightly and refrigerate for a day or two. To freeze, drop dollops onto a parchment-lined baking sheet. Freeze until firm, then transfer to freezer-weight plastic bags.

PESTO, POTATOES, PASTA AND GREEN BEANS
Yield: 4 servings

3 medium red potatoes, scrubbed
6 ounces bow-tie pasta or another shape
2 cups fresh green beans, trimmed
About 1/2 cup pesto

Bring a large pot of water to a boil. Add potatoes; cook for 9 minutes. Stir in pasta; return water to a boil, then cook for 7 minutes. Add green beans; cook for 4 minutes or until crisp-tender. Test potatoes and pasta for doneness; if any of the ingredients are not quite ready, remove those that are done with a slotted spoon or large strainer.

When ingredients are cooked to your liking, use a ladle to remove about 3/4 cup of the cooking water and set aside. Drain the ingredients. Cut potatoes into 1-inch pieces. Place potatoes, pasta and green beans in a large bowl.

Stir together pasta and about 1/2 cup cooking water, making a loose sauce. Add to the potatoes, pasta and green beans; mix gently but well. Taste; add more pesto or cooking water if needed. Serve warm or at room temperature.

Copyright 2013 by Judith Evans. All rights reserved.