recipe

Tina’s (Adult) Almond Hot Chocolate

Dec 10, 2014 by Lauren Stransky

Almond-hot-chocolate When the season or occasion calls for hot chocolate, I make mine from scratch. It’s really quite simple.

Nothing beats the taste of dark chocolate or the mouthfeel of smooth and creamy milk. Of course, you can make this cocoa with any milk alternative, from hemp and goat to almond and soy, but I like cow’s milk with my cocoa, for a few reasons.

Milk is a great source of choline, a nutrient that’s important for memory, muscle movement and sleep (Warm milk before bed, anyone?). It’s also a source of potassium of which high intakes are associated with a reduced risk of heart disease. Milk also offers b-vitamins, calcium, vitamin A and magnesium, and milk is a wonderful source of protein. As for my choice of antioxidant–rich dark chocolate, once you make your cocoa with it, you’ll never have it any other way!

Last, but not least, the Amaretto puts the cocoa over the top. Sure, you can omit it, but when I’m looking for something festive to serve friends or just enjoy myself as a reward for wrapping, shopping, cleaning and cooking, that splash of liqueur does the trick.

The following recipe can be made using an espresso machine or by hand. I provide both methods. The cocoa is 288 calories per serving and looks extra festive when garnished with a chocolate-covered pretzel stick.

Yield: 1 (6 oz.) hot chocolate
Time: 2 minutes

INGREDIENTS

¾ cup 1% or 2% milk
1 oz. 70% cocoa dark chocolate, roughly chopped
1 oz. Amaretto
1 tsp. toasted slivered almonds
1 dark chocolate covered pretzel stick (optional)

DIRECTIONS

If you have an espresso machine, use the steamer wand. Place the milk and chocolate in the steamer, steam as you would for a cappuccino. As the milk starts to get hot, stop steaming and stir the chocolate to help it to melt into the milk. Continue steaming until frothy and hot. Pour in the Amaretto, then pour into a mug. Top with slivered almonds and garnish with the pretzel stick.

If you don’t have an espresso machine, place milk and chocolate in a heavy saucepan over medium heat. Whisk until hot and the chocolate is completely melted (it should be completely homogeneous and not at all speckled). Remove from heat and whisk heartily to make froth or use an electric milk frother. Pour in the Amaretto, then pour into a mug. Top with slivered almonds and garnish with the pretzel stick.

Cranberry BBQ Chicken Sandwich

Jul 3, 2014 by pixeljuice

Cranberries are typically a fruit we think of at holiday time, but cranberries are versatile and can be enjoyed year-round. They even make an awesome BBQ sauce! Click here to learn how, and happy Fourth of July!
[youtube]http://www.youtube.com/watch?v=OO5_h4I7bKQ[/youtube]

Ingredients

Cranberry BBQ Sauce* (makes 1 cup):
1 Tbsp. vegetable oil
1 cup minced yellow onions
1 Tbsp. minced garlic
1 tsp. dry mustard
1 tsp. chili powder
1 ½ Tbsp. tomato paste
1 ½ cups cranberry sauce
¼ cup cider vinegar
1 Tbsp. dark molasses
¼-½ cup water, if needed

Sandwich:
10 oz. cooked white chicken meat, diced or shredded
1 cup Cranberry BBQ Sauce*
6 whole-grain buns, split
1 ½ cups prepared creamy coleslaw

Directions

For Cranberry BBQ Sauce*:
In a sauce pan, heat oil over medium-high heat; add onions and sauté 2 minutes. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute.

Add cranberry sauce, vinegar and molasses and bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes or until mixture reduces and thickens. Add water to mixture if it gets too thick. Remove from heat and cool to room temperature. Place in a covered container and refrigerate until ready to use. Reheat before using.

For Sandwich Filling:
Heat prepared Cranberry BBQ Sauce*. Add chicken and bring to a simmer. Keep warm.To Assemble Sandwich:

For each sandwich, scoop ½ cup BBQ chicken onto a bun and top with ¼ cup coleslaw. Replace bun top on sandwich and serve accompanied by cut raw vegetables and/or fresh apple wedges.

Yeild: 6 sandwiches

Braised Chicken in White Wine with Kale, Tomatoes & Black Beans

Sep 24, 2013 by Lauren Stransky

A dramatic setting fit for Special Agents!

Last week, I had the pleasure of meeting with the Society of Former Special Agents of the FBI. It was a very special and memorable event for me. I hosted a cooking demonstration of my delicious and healthy braised chicken, followed by a three-course lunch, wine tasting and book signing.

Below is the recipe for the chicken. It’s easy to make, affordable and certainly something you’ll want to add to your regular rotation!

Up next is my salad and dessert recipe. Stay tuned!

INGREDIENTS

2 chicken legs and thighs (separated at joint) (about 1 ¼ lbs.)

The recipe in high-definition!

2 cups/8 oz. diced onion

1 Tbsp. finely chopped garlic

2 tsp. ground cumin

1 Tbsp. pureed chipotle chilies

½ cup white wine

2 cups/12 oz. diced tomato

1 cup chicken broth

2 cups/8 oz. fresh corn kernels (from approximately 2 ears of corn)

1 cup finely chopped cilantro, divided

8 cups/4 oz. roughly chopped kale

1 (19 oz.) can black beans, drained and rinsed

DIRECTIONS

While the chicken cooked, I read from my new book.

Heat a Dutch oven or deep, heavy pan over medium-high heat. Season the chicken with salt and pepper. Add enough vegetable oil to coat the bottom of the pan. Brown the chicken on all sides, about 8 minutes. Add the onion and cook until starting to brown, about 5 minutes. Add the garlic, cumin and chipotle. Cook until aromatic, about 30 seconds. Deglaze pan with white wine. Add the tomato, chicken broth, corn and half the cilantro. Bring to a boil then reduce to a simmer. Cover the pot and simmer for 30 minutes. Check to make sure the pan hasn’t dried out or is looking dry. Add more broth if need be. Stir in the kale and black beans. Cover and continue to cook for another 15 minutes. Taste and adjust seasoning as needed.

Yield: 4 servings, Time: 1 ½ hours (including braising time)

NUTRITION FACTS

Calories per serving: 390, Protein: 32 grams, Total Fat: 9 grams, Saturated Fat: 2 grams, Cholesterol: 70 mg, Sodium: 400 mg, Fiber: 9 grams, Vitamin A: 90%, Vitamin C: 100%, Calcium: 20%, Iron: 25%