Three-grain Raspberry Muffins


1/2 cup rolled oats
1 cup 1 percent low-fat milk or plain soy milk
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup dark honey
3 1/2 tablespoons canola oil
2 teaspoons grated lime zest
1 egg, lightly beaten
2/3 cup raspberries


  1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
  2. In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
  3. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
  4. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
  5. Transfer the muffins to a wire rack and let cool completely.

Makes 12 servings.

Source: Mayo Clinic Dash Diet


Chocolate Lava Cake


2 teaspoons unsweetened cocoa powder
1 stick unsalted butter, plus extra for greasing
8 ounces semisweet chocolate, coarsely chopped
1/3 cup granulated sugar
2 eggs, plus 2 egg yolks
3 tablespoons all-purpose flour

Orange Compote

1 large orange, peeled and segmented
2 teaspoons granulated sugar
1 teaspoon cornstarch
1/2 cup muscat wine


  1. Preheat the oven to 350°F. Grease four 2/3-cup individual dessert molds, then coat with the cocoa powder, tapping out any excess. Transfer the molds to a baking sheet.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl, stirring until smooth. Let cool for a few minutes.
  3. In a large bowl, beat together the sugar, eggs, and egg yolks, using an electric handheld mixer, until thick, pale, and fluffy and doubled in volume. Gently stir the cooled chocolate into the mixture, then fold in the flour.
  4. Divide the batter between the prepared dessert molds, filling them three-quarters full. Cook in the oven for 12 minutes.
  5. To make the orange compote, put the orange segments into a skillet and heat gently, then stir in the sugar and cook gently until the mixture starts to sizzle.
  6. Mix the cornstarch with a little water to a paste, then add with the wine to the oranges and cook until the compote has reduced by half.
  7. Remove the lava cakes from the oven and use a sharp knife to slide around the edge of each dessert mold to release.
  8. Turn out onto four plates and carefully remove the molds. Serve immediately with the orange compote.

Makes 4 servings.

Source: Chocolat

Chicken and Ham Lasagne


12 ounces fresh lasagne
5 cups Bechamel Sauce
1-1/2 cups diced cooked chicken
1-1/2 cups diced cooked ham
4 ounces button mushrooms, chopped
6 scallion, chopped
2 tablespoons chopped parsley
1 tablespoon chopped sage
salt and freshly ground black pepper
3/4 cup finely crumbled Monterey jack or Colby cheese
1/2 cup fresh white bread crumbs

Bechamel Sauce

2 thick onion slice
2 bay leaf
2 mace blade
4 parsley sprigs
5 cups milk
6 tablespoons butter
2/3 cup all-purpose flour
salt and freshly ground white or black pepper


  1. To make the Bechamel sauce, place the onion, bay leaf, mace and parsley in a saucepan. Add the milk and heat slowly until just boiling. Remove from the heat, cover and leave for 45 minutes.
  2. Strain the milk into a jug or bowl. Wash the saucepan, then melt the butter and stir in the flour. Slowly pour in the milk, stirring all the time. Continue stirring until the sauce boils, then reduce the heat, if necessary, so that it just simmers. Cook for 3 minutes, stirring occasionally. Add seasoning to taste.
  3. If the sauce is not used straightaway, lay a piece of dampened waxed paper directly on its surface to prevent a skin forming.
  4. Lower the pieces of pasta one at a time into a large pot of boiling water. Bring back to a boil and cook for 3 minutes. Drin and rinse under cold water. Lay the pasta on double-thick paper towels.
  5. Butter a 12-15 x 8-inch ovenproof dish and set the oven at 350°F.
  6. Set aside a third of the Bechamel sauce. Mix the chicken, ham, mushrooms, scallions, parsley and sage with the rest of the sauce. Taste for seasoning.
  7. Layer this sauce in the dish with the lasagne, ending with a layer of lasagne on top. Stir the cheese into the reserved sauce (it doesn’t matter if the sauce is too cool for it to melt), then spread it over the top of the pasta. Sprinkle with a little paprika and top with the bread crumbs.

  8. Bake for 40-50 minutes, until the topping is crisp and golden and the lasagne layers are bubbling hot.

Makes 6 to 8 servings.

Source: The Fresh Pasta Cookbook

Vegetarian Casserole with Vegetables and Wheat Berries


1 lb wheat berries
12 cups water
2 lb eggplant, cut into 1/2-inch cubes
28 oz canned diced tomatoes
4 zucchini, cut crosswise into 1/2-inch-thick slices
2 onions, cut into 1/2-inch thick slices and separated into rings
1 green bell pepper, stemmed, seeded, and cut into 3/4-inch squares
1 red bell pepper, stemmed, seeded, and cut into 3/4-inch squares
1/4 cup canned pitted olives, drained and sliced
4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf (Italian) parsley
2 tablespoons red wine vinegar
6 fresh flat-leaf (Italian) parsley sprigs


  1. In a large pot, combine the wheat berries and water. Bring to a boil, reduce heat to low, cover, and simmer until most of the water has been absorbed and the wheat berries are chewy and tender, about 1-1/2 hours. Drain.
  2. Preheat an oven to 400°F (200°C).
  3. In a large ovenproof casserole or roasting pan, combine the eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake, stirring once or twice, until the vegetables are tender, about 1 hour.
  4. To serve, stir the chopped parsley and vinegar into the vegetables. Divide the wheat berries among individual plates. Top each with an equal amount of the vegetables. Garnish with a parsley sprig.

Makes 6 servings.

Source: Mayo Clinic

Spiced Beef Brisket with Cranberries


2 teaspoons olive oil
1 2-pound beef brisket, all visible fat discarded
1 teaspoon dried oregano (crumbled)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper ((coarsely ground preferred))
1/2 cup fat-free, low-sodium beef broth
1 cup barbecue sauce (lowest sodium available)
1 cup whole cranberries
1/3 cup firmly packed dark brown sugar


  1. Heat the oil in the pressure cooker on sauté. Cook the brisket on both sides, or until browned. Turn off the pressure cooker.
  2. In a small bowl, stir together the oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Pour the broth around the beef. Pour the barbecue sauce over the beef. Secure the lid. Cook on high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
  3. Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate.
  4. Just before serving time, preheat the oven to 300°F.
  5. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish. Skim off the fat from the refrigerated juices. Pour 1 cup of the juices over the beef. Bake, tightly covered, for 45 minutes to 1 hour.
  6. Meanwhile, in a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally.
  7. Drizzle the sauce over the beef before serving.

Makes 8 servings.

Source: American Heart Association