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Recipes

  • Web exclusive: Basil paste recipe
    4 cups Italian basil leaves (about 4 ounces, stemmed), washed and dried 1/4 to 1/3 cup extra-virgin olive oilPlace the basil leaves in the bowl of a food processor. Drizzle with 1/4 cup of the olive oil.
  • Lighter, but flavorful
    A serving of chicken korma can clock in at more than 600 calories and 34 grams of fat. This version is lighter and quicker than a standard korma, yet it delivers plenty of flavor. Serve with basmati rice.
  • A meal for flexible dinner times
    This is a sandwich to keep in mind when dinner is time-delayed for your various diners. The meat can stay warm in loaf form, wrapped in foil; cut it to order just before serving. Adapted from “Cooking Light: Lighten Up, America!
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More healthful brownies

Some kids would be happy to eat an all-sweets lunch. With these you won’t have to stress quite so much. They’re lower in fat and sugar than with most other brownies, and baking them in mini-muffin tins keeps the portion size just right.

Momís Best-Friend Brownies

3 tablespoons unsalted butter

2 tablespoons canola or other neutral-tasting oil

4 ounces semisweet chocolate, coarsely chopped

3/4 cup packed dark brown sugar

1/4 cup white sugar

2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

2 large eggs, cold

1/4 cup cocoa powder

3/4 cup all-purpose flour

1/4 teaspoon baking soda

Position rack in the lower third of the oven and heat oven to 325 degrees. Use an 8-by 8-inch silicone baking pan or line a similar-sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. For mini-brownie bites, line mini-muffin tins with 36 mini-muffin liners. Spray the prepared pan.

Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicone) for pan brownies, and 14 to 15 minutes for mini-brownie bites.

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into squares, sticks or shapes using a cookie cutter. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days. Makes 16 (2-inch) square brownies or 36 (1-inch) brownie bites.

– Food Network Kitchens

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