Part of the magazine clean up. This one is from Fine Cooking, link here:

Goat Cheese & Chile Corn Spoonbread

Serves 8 to 10

Hot chiles and tangy goat cheese add excitement to sweet, soothing corn pudding. 

Ingredients:

• 1 stick, 4 oz. (8 Tbs.) unsalted butter; more for the pan
• 1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
• 1/4 cup dry white wine
• 2-1/2 cups frozen corn
• 1/2 cup heavy cream
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 3-1/4 oz. (2/3 cup) all-purpose flour
• 2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
• 3 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1 cup sour cream
• 2 large eggs
• 4 oz. fresh goat cheese, softened
• 1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.
In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.
Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.
Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.
In a small bowl, mash together the goat cheese and chile with a fork.
Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.
Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.

Nutrition information (per serving):
Calories (kcal): 330, Fat (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 14, Protein (g): 7, Monounsaturated Fat (g): 6, Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 1, Sodium (g): 310, Cholesterol (g): 95, Fiber (g): 2,

My Notes:
1. I definitely used slightly less butter and wished I'd used the whole stick because the whole thing didn't brown as beautifully as I would've liked.
2. I used 3 serrano chiles, which was a nice heat level.
3.  I used full fat sour cream and it was fantastic, though it probably didn't need to be
4. I'm always confused by what is meant by a dry white wine, so I used a Chardonnay.
5. An 8x8 pan was perfect, but I would try and do a better job of dolloping the goat cheese in throughout-- too much of my cheese ended up in the middle which made it hard for it to set. .

I ripped this recipe out of a Real Simple magazine. What drew me to it was the "dijon-caper" dressing, which is the only noteworthy thing about the recipe. It's dairy-free, quite flavorful, and delicious.


http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-broccoli-and-white-bean-salad-with-dijon-caper-dressing

Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing

• March 2016

INGREDIENTS

1. 1large head broccoli, trimmed and cut into large spears
2. ¼cup plus 2 tablespoons extra-virgin olive oil, divided
3. ¼teaspoon kosher salt
4. 3tablespoons fresh lemon juice
5. 2tablespoons Dijon mustard
6. 2hard-boiled eggs
7. 3tablespoons drained capers, chopped
8. 2tablespoons chopped dill, plus more for garnish
9. 1(15-oz.) can cannellini beans, rinsed and drained
10. 8cups curly spinach, stemmed

DIRECTIONS

1. Preheat the oven to 450°. Line a baking sheet with aluminum foil.
2. Combine the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes.
3. Meanwhile, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into 
a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with 
 the remaining dressing on the side.

Cashew "cheese" sauce 1

Always on the hunt for the best cashew cheese sauce, I tried this one: http://food52.com/recipes/41758-my-favorite-vegan-mac-and-cheese

My verdict: Would never make again-- raw turmeric doesn't work for me.

• 2/3cup (about 3 ounces) raw cashews, soaked in water for at least 2 hours (and up to 8), drained
• 1/2cup cooked cannellini, great white northern, or navy beans
• 2tablespoons freshly squeezed lemon juice
• 1/2teaspoon smoked paprika
• 1teaspoon ground turmeric
• 2tablespoons white miso
• 1/4cup nutritional yeast
• 1small clove garlic, crushed
• 1dash cayenne pepper
• 1/2cup water

Whole wheat carrot muffins

Recipe is from:
http://cookieandkate.com/2015/healthy-carrot-muffins-recipe/

My notes: very dense batter, and though great on the first day, they really decayed quickly.

INGREDIENTS

• 1¾ cups white whole wheat flour or regular whole wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups peeled and grated carrots* (that's potentially a lot of carrots—about 3 large or up to 6 small/medium)
• ½ cup roughly chopped walnuts
• ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don't stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Part of the "magazine rip out" cleanse that I've embarked on! This is from Martha Stewart Living.

My Notes:
1. I definitely messed up measuring the sugar in these-- and thus the final product had an unsightly dark butter ring around each one.
2. It was a good cookie. Definitely the fennel made things interesting. However, it was a little too sweet-- semisweet chocolate would've been just fine.
3. I didn't use an electric mixer-- and next time I would.
3. Would I make again? Maybe. Not sure. But I'll have no problem getting through these.

Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds

INGREDIENTS

• 1 1/2 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 tablespoon fennel seeds, toasted and finely ground
• 1 large egg
• 1 cup all-purpose flour
• 2/3 cup medium-grind yellow cornmeal
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 3/4 cup golden raisins
• 5 ounces coarsely chopped milk chocolate (1 1/4 cups)

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder, and salt and beat just until combined. Stir in raisins and chocolate.
2. Scoop heaping tablespoons of dough (or use a 1 1/2-inch ice cream scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days

Whole Wheat Banana Bread (DH approved!)

Last weekend was not very productive. It was the weekend after we had returned from a vacation, and I was in recovery mode. Luckily, though, I mustered up enough energy to make banana bread! I chose smittenkitchen's "Crackly banana bread" even though I didn't have any millet on hand.

Link here:
Recipe Copied below:

3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
1/3 cup (65 grams) light brown sugar
1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Salt
1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice, see Note up top)
1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

My Notes:
1. I made this entirely with whole wheat flour, and the DH loved it. This is the first whole wheat banana bread that he's truly liked, so it's definitely a keeper!
2. I added in some roasted almonds and chocolate chips
3. I used honey, not maple syrup, and canola oil, not olive.
4. I also just used pumpkin pie spice for the spices.
5. It took exactly 50 minutes in our oven!