Noel Barnhurst - Photographer

Mango Bread with Kashi® Nuggets

Makes 1 loaf plus 6 muffins, or about 2 dozen muffins

Preparation time: 70 minutes (30 minutes active time)

Ingredients

1/2 cup Kashi® 7 Whole Grain Nuggets
1/2 cup fresh organic orange juice
2 teaspoons grated organic lemon or orange zest
2 cups diced fresh mango (or 12 ounces frozen (defrosted) mango or 8 ounces dried mango)
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1/2 cup canola oil
2 large organic eggs
¾ cup evaporated cane juice crystals
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Directions

Preheat the oven to 350° F. Grease a loaf pan and line 6 muffin tins with muffin liners.
In a small bowl, mix together the Nuggets, orange juice, and zest. Let soak until softened, about 20 minutes.
If using dried mango, chop into 1/4-inch dice, then cover with 1 1 /2 to 2 cups boiling water. Let soak until tender, 15 minutes, then drain, reserving 1/2 cup of the soaking liquid. (This step is not necessary if using fresh or frozen mango.)
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In the bowl of a stand mixer, or in a large bowl if using a hand-held mixer, combine the oil, eggs, cane juice crystals, maple syrup, and vanilla. Mix on medium speed until smooth, 1 minute. On low speed, gradually add the flour mixture and mix just until combined. Add the Nugget mixture and the mango and mix briefly to combine, stirring up the batter on the bottom.
Scoop the mixture into the prepared pan and muffin tins, filling muffins by three-quarters, and bake until a skewer inserted into the center comes out clean, 20 minutes for muffins and 45 minutes for the loaf. Place on a cooling rack and let cool in the pan for 10 minutes. Use a knife to gently separate the edges of the loaf, and invert onto another cooling rack. Cool bread 30 minutes before slicing.
Nutrition Facts

Per slice: 180 calories (63 from fat); 7 g fat (1 g saturated fat); 25 mg cholesterol; 210 mg sodium; 25 g carbohydrate; 2 g fiber; 2 g protein

Recipe Courtesy of Kashi®

Ingredients:
2 Tbs. olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 smoked ham hock, about 1 1/2 lb.
1 lb. green split peas, picked over and rinsed
3 carrots, chopped
2 stalks celery, chopped
6 cups chicken broth
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
Directions:
Cook the soup
In a fry pan over medium heat, warm the olive oil. Add the onion and garlic and sauté until softened, 4 to 5 minutes. Put the ham hock in the center of a slow cooker and spread the split peas around the ham. Add the onion mixture, the carrots, celery, broth, thyme, salt and pepper. Cover and cook according to the manufacturer’s instructions until the peas are very tender, 4 to 5 hours on high or 8 to 10 hours on low.

Finish the soup
Transfer the ham hock to a platter or cutting board and let cool until it can be handled, about 15 minutes. Using your fingers or a knife and fork, remove the meat from the bone, shredding or cutting the meat into bite-size pieces. Stir the meat back into the soup along with the parsley. Ladle the soup into warmed bowls and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

Recipe Courtesy of Williams-Sonoma.

Eggs are one of the most versatile ingredients in the culinary world, yet one can easily make or break a recipe based on the treatment of this precious ingredient.  You would think it’s as easy as 1-2-3 to fry or boil an egg, but think again.  Even world-class chefs like Anthony Bourdain treat eggs with such respect that they actually have recipes on how to make hard-boiled eggs.  In the Les Halles Cookbook, by Bourdain himself, he has a recipe on how to cook the “perfect hard-boiled egg.”  It goes something like this…

1 - Put the eggs in a pot large enough so that they will fit in a single layer on the bottom.
2 - Add enough cold tap water to cover the eggs by two inches.
3 - Bring the water to a rapid boil, uncovered.
4 - As soon as the water boils shut off the heat and cover the pan.
5 - Let it sit, on the burner, for exactly ten minutes.
6 - While the eggs are sitting, prepare an ice water bath in a large bowl.
7 - At ten minutes, dip out the eggs and move them to the ice water bath.
8 - Let the eggs cool completely.
9 - Peel and use!

Now let’s put it to practice.  Here we have one of San Francisco’s top Food Stylist up for the “perfect hard-boiled egg” challenge.

Deviled Eggs –Recipe from cooks.com

4 hard cooked eggs
1 tablespoon sweet or India relish
1 tablespoon ketchup
1 tablespoon mayonnaise or salad dressing
1/2 teaspoon prepared mustard
salt and pepper, to taste
paprika and parsley flakes (optional)

Cut eggs lengthwise and remove yolks. Blend yolks with remaining ingredients, mashing until smooth.

Scoop mixture back into egg white halves. Sprinkle top lightly with paprika and flaked parsley. Refrigerate until serving.

Makes 8 deviled eggs.

Wether it's the Whopper, BK Toppers, or Chef's Choice Burgers, you can always have it your way, any way you want it.

Whopper

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Chef's Choice Trio