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From butternut squash to ramen to Thai chicken, here are over 30 soups that will keep you warm this winter

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Spiced Pumpkin & Walnut Bread

Spiced Pumpkin & Walnut Bread

Read original issue here

ingredients

makes 8

2 teaspoons freshly grated ginger

2 eggs

1/3 cup water

1 cup real Vermont maple syrup

1/2 cup agave syrup

1/2 cup vegetable oil, plus a little for the pan

1 cup pureed pumpkin (fresh or canned)

1 teaspoon vanilla

2 cups white spelt flour

1/2 cup buckwheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoon garam masala

1 cup walnuts

preparation

1. Preheat the oven to 350° F.

2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl.

3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts.

4. Lightly grease a 9" x 5" x 3" glass loaf pan.

5. Pour the batter into the prepared pan.

6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).

http://www.goop.com/recipes/breakfast/pumpkinwalnut-bread?utm_source=goop+issue&utm_campaign=51a8f57c2d-Goop_Issue_204_06_12_2012&utm_medium=email

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Potato & Apple Latkes with Smoked Salmon

Potato & Apple Latkes with Smoked Salmon

Read original issue here

ingredients

makes 12 latkes

1 large baking potato, peeled and coarsely grated (about 1 1/2 cups)

1 large apple, peeled and coarsely grated (about 2/3 cup)

1 egg

1/3 cup matzo meal

1 teaspoon coarse sea salt, plus a bit more for serving

pinch freshly ground black pepper

1/4 cup olive oil

sour cream for serving or creme fraiche

smoked salmon for serving

preparation

1. Put the grated potato and apple in a bowl of cold water and swish them around. This will get some of the starch out, which helps get your latkes crispy. Drain the potato and apple and squeeze out as much moisture as you can with your hands (or wrap in a clean tea towel and wring dry). Again, crisp is the goal.

2. Mix everything but the olive oil together in a large mixing bowl. Add a bit more matzo meal if the mixture is very loose (it shouldn't be if your vegetables are nice and dry).

3. Form the latkes into whatever size you prefer – I like to pinch off large tablespoons of the mixture and flatten them into thin pancakes using my fingertips.

4. Heat the olive oil in a large nonstick pan over medium-high heat. Fry the latkes in batches (don't overcrowd the pan), about a minute or two on each side or until browned and crisp. Regulate the heat while frying – you want the pan to be hot enough to brown the latkes quickly, but not smoking.

5. Drain the latkes on paper towels, sprinkle with a bit more salt, dollop with sour cream and drape a little slice of smoked salmon over each. Serve immediately.

http://www.goop.com/recipes/snack/potatoapple-latkes?utm_source=goop+issue&utm_campaign=51a8f57c2d-Goop_Issue_204_06_12_2012&utm_medium=email

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Whole Grain Chocolate Chip Cookies

By Monica              Servings: 4 dozen

Ingredients

2-1/2 cups whole wheat pastry flour

2 tablespoons ground flax seed

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 cup butter, softened

1-1/2 cups packed brown sugar

1/2 cup sugar

2 eggs

1 tablespoon vanilla

3 cups semi-sweet chocolate chips

1 cup chopped pecans (optional)

Directions

Preheat oven to 325 degrees. In medium bowl, whisk together flour, flax seed, baking soda, baking powder, and salt; set aside. In large mixing bowl (use stand or hand mixer), cream butter; add sugars and mix until creamy. Mix in eggs and vanilla. With mixer running, gradually add flour mixture 1/2 cup at a time until completely mixed. Add chocolate chips and nuts (if using) and blend on low, just until mixed. (Note: The dough can be refrigerated at this point and baked later.) Use a scoop or spoon to form walnut size balls of cookie dough. Space 2" apart on a parchment lined baking sheet; flatten them slightly with your fingers. Bake 2 sheets at a time, rotating and switching pans half way through cooking time. Bake 12-14 minutes.  FREEZING TIP: Mix dough, form into flattened balls and freeze in a single layer on a baking sheet. When completely frozen, transfer to ziploc bag and return to freezer. To bake, arrange frozen dough balls on baking sheet and bake as described above, adding 2-3 minutes to cooking time. NUTRITIONAL INFORMATION (per cookie, without nuts): 133 calories, 7.3g fat, 15.3g carbs, .6g fiber, 10.5g sugars, 1.7g protein; Weight Watchers PointsPlus: 4

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Cocoa Brownies

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire.

Save Recipe

  Makes 16

Recipe by The Bon Appetit Test Kitchen

Photograph by Tom Schierlitz

December 2012

319

COMMENTS (0)

Ingredients

Nonstick vegetable oil spray

1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces

1 1/4 cups sugar

3/4 cup Scharffen Berger natural unsweetened cocoa powder

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

2 large eggs

1/3 cup all-purpose flour

Preparation

Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Read More http://www.bonappetit.com/recipes/2012/12/cocoa-brownies#ixzz2EBv7C0lU

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STARBUCKS CARROT CAKE

INGREDIENTS

2 1/2 Cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 1/2 cups dark brown sugar

1 Cup vegetable oil

3 eggs

1/4 teaspoon vanilla

1 Cup shredded carrot (1 large carrot)

3/4 Cup chopped walnuts

1/2 Cup golden raisins

FROSTING

8 ounces cream cheese, softened

1 Tablespoon milk

1 teaspoon vanilla

3 Cups powdered sugar

Optional Garnish: 1/3 Cup chopped pecans

DIRECTIONS

1

A) Preheat oven to 350 degrees.

2

B) Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl.

3

C) Use an electric mixer to combine brown sugar and oil. Add the eggs and vanilla and beat on high speed for about 1 minute.

4

D) Combine the wet mixture with the dry stuff. Mix on low speed until all ingredients are incorporated, then crank up the speed and blend on high until batter is smooth.

5

E) Add shredded carrot, walnuts and raisins and mix by hand. Pour batter into a 13x9-inch baking pan that has been generously greased with shortening.

6

F) Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.

7

G) Make the frosting by mixing softened cream cheese, milk and vanilla in a large bowl with an electric mixer. Add the powdered sugar, one cup at a time, and blend well until frosting is smooth.

8

H) When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting. Slice into 12 pieces to serve. Cover the leftover cake and store it in the fridge. Makes 12 servings.

Source: Top Secret Recipes

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Breakfast Burritos with Black Bean Sauce

Breakfast Burritos with Black Bean Sauce

The choice of using whole eggs or egg whites in these burritos is a matter of preference. For the maximum vitamins and iron, use whole eggs. If you’re watching your cholesterol, substitute two egg whites for each whole egg called for in the recipe.

MAKES 4 SERVINGS

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Ashley Rodriguez

NOVEMBER 2011

INGREDIENTS

BLACK BEAN SAUCE

2 teaspoons olvie oil

1/2 cup chopped onion

1 garlic clove, chopped

1/2 jalapeño, seeded, chopped

2 cups cherry tomatoes

1 15-oz. can black beans, drained

Kosher salt and freshly ground black pepper

1/4 cup chopped cilantro

BURRITOS

4 11” whole wheat flour tortillas

1 cup crumbled Cotija cheese or feta

2 roasted red peppers from a jar, thinly sliced

2 teaspoons butter

1 bunch scallions, chopped

8 large eggs, beaten to blend

Kosher salt and freshly ground black pepper

1/4 cup chopped cilantro

PREPARATION

BLACK BEAN SAUCE

Heat oil in a medium skillet over medium-high heat. Add onion and sauté until soft and beginning to brown, 3–4 minutes. Add garlic and jalapeño. Stir until aromatic, about 1 minute. Add tomatoes; cook until softened, about 4 minutes. Mash with a potato masher to release juices. Add drained black beans and cook, stirring and adding water by tablespoonfuls if dry, until flavors blend, about 3 minutes. Season to taste with salt and pepper. Stir in cilantro.

BURRITOS

Preheat broiler. Arrange tortillas on a baking sheet. Sprinkle cheese over tortillas, dividing equally, leaving a 1” plain border around edges. Broil until cheese softens and tortillas are browned in spots, 2–3 minutes. Scatter red peppers over cheese, dividing equally among tortillas.

Melt butter in a large nonstick skillet over medium heat. Add scallions and sauté until softened, about 3 minutes. Add eggs, season lightly with salt and pepper, and cook until eggs are softly set.

Divide eggs among tortillas. Fold top and bottom edge over eggs, then fold edges over. Place burritos on plates, seam side down. Spoon black bean sauce over; garnish with cilantro.

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Blueberry Brie Galette

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Smorgastarta!

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Mediterranean Zucchini Pasta Salad…RECIPE

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Veggie Burgers

Our Perfect Veggie Burger

Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Don’t have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread.

Inspired by Whitewater Cooks.

Yield: 8 burgers

Ingredients:

1/2 cup onion, diced

1 large garlic clove, minced

Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl

1 cup oats, processed into flour* (other flours might work)

1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*

1 cup grated carrots

1 cup cooked black beans, rinsed and roughly pureed or mashed

Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)

1/3 cup almonds, chopped (toasted if preferred)

1/2 cup sunflower seeds, (toasted if preferred)

1 tbsp. Extra Virgin Olive Oil

1 tbsp Tamari (soy sauce)

1.5 tsp chili powder

1 tsp. cumin

1 tsp. oregano

Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!

GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.

These burgers take a good 30 minutes of prep work, but the extra effort really paid off. You could also double this batch and freeze the leftovers for quick weeknight meals!

This veggie burger ‘dough’ is so good to eat straight from the bowl! Another thing I learned during my mission: if the ‘dough’ doesn’t wow you, the burgers won’t either. Don’t be afraid to adjust the seasonings to taste.

For my first trial, I didn’t process the oats into a flour and they didn’t hold together very well when frying. For my second trial, I used oat flour instead of whole oats and they held together very well!

Before baking in the oven:

After baking for 20 mins. on each side…crispy and golden!

Our preferred method of cooking is on the skillet, fried in a bit of oil. The burgers get this crispy shell similar to a hash brown! We already have plans to fry the ‘dough’ in a skillet for breakfast.

We also tried them on the BBQ, which also worked well. Pre-cook them in the oven for about 15 minutes first to firm them up a bit.

Then I raided the garden…

On the side, kale chips and ketchup.

On the burgers, we had homemade BBQ sauce, ketchup, mustard, lettuce, tomatoes. The second night, we had guacamole and pico de gallo on top- incredible!

I hope you love ‘em too!

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Arugula con Sandía

For a different take on salad, try this watermelon, arugula, feta and mint salad. “Watermelon  helps with bloating because it’s a natural diuretic and has fiber,” says Lenkert. “This salad has an amazing flavor, combined with savory elements from the feta and the herby mint and lettuce. It’s super-low in calories too.” You can eat feta as long as it’s pasteurized.

Watermelon, Arugula, Feta and Mint Salad Serves 4

Ingredients: 1/2 small red onion, sliced thinly and halved (about 1/4 cup) 2 Tbl. fresh lime juice 1 Tbl. extra-virgin olive oil 6 kalamata olives, pitted and chopped 1 1/2 cups ripe seedless watermelon, cut into thin triangles 1 1/2 cups arugula, loosely packed 1/4 cup fresh mint, chopped and loosely packed  1/3 cup crumbled pasteurized feta cheese

Directions: 1. In a serving bowl, combine the onion, lime juice, olive oil and olives, and mix until combined and the onions are coated. Let stand for 15 minutes. 2. Add the watermelon, arugula, mint and feta. Toss so the dressing coats the lettuce and serve.

Per serving: 104 calories, 6.53 g fat, 9.48 g carbs, 2.91 g protein, 1.27 g fiber, 99 mg calcium, 1.16 mg iron, 209 mg sodium, 28 mcg folate

Photo by From Healthy Eating During Pregancy by Erika Lenkert with Brooke Alpert, MS, RD, CDN (Kyle Books; 2012) Photo Credit: Will Heap

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Grilled Halloumi with Watermelon and Basil-Mint Oil

Firm, salty Halloumi is our favorite cheese for grilling. Find it in better supermarkets and at vineandtable.com.

Save Recipe

  4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

Recipe by the Bon Appétit Test Kitchen

Photograph by Romulo Yanes

July 2011

Ingredients

1/2 cup coarsely chopped fresh basil

3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish

1 garlic clove, coarsely chopped

1/2 cup extra-virgin olive oil plus more for brushing

Kosher salt and freshly ground black pepper

3/4 pound cherry tomatoes on the vine

1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices

6 small triangles thinly sliced watermelon, rind removed

Preparation

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.

Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.

Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/07/grilled-halloumi-with-watermelon-and-basil-mint-oil#ixzz20vB6ljq5