Kid n Kitties

1 head garlic
Extra-virgin olive oil, for drizzling
4 tbsp butter
4 sprigs fresh thyme
2 cups fruity red wine, such as Gamay or Barbera
Coarse salt
4 lb fresh mussels, scrubbed thoroughly
1/2 flat leaf parsley, chopped

1. Heat oven to 375 degrees. On parchment lined foil, drizzle garlic with oil and tightly seal. Bake until tender, about one hour. Once cool, remove cloves from papery skin and set aside.
2. In a large pot, heat 1 tbsp butter over medium heat and add thyme and roasted garlic cloves. Cook, one to two minutes, then add wine and season with salt. Bring to a boil, add mussels and reduce heat to medium. Cook, covered and in disturbed until shells have opened, 6 to 8 minutes.
3. Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. Discard unopened shells. Return broth to a boil and reduce by half. Whisk in remaining 3 tbsp butter and parsley. Ladle sauce over mussels and serve immediately.

1/2 pound russet potatoes, peeled and cut into chunks
2 garlic cloves peeled
Coarse salt
1 tin sardines in olive oil
2 tbsp olive oil, plus more for brushing
Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
Pinch cayenne pepper
1 small loaf crust bread, sliced

1. In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water and return to pan.
2. Add sardines and their oil. Whisk mixture until combined, them gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
3. Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve with brandade.

Source: Whole Living, April 2012. p 98.

2 cups low fat plain Greek yogurt
12 pitted dates
1/4 tsp cinnamon
3/4 cup low far milk

Combine ingredients in blender and blend until smooth. Fill Popsicle molds and freeze.

1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 tbsp unsweetened shredded coconut, toasted
Coarse salt
1/2 oz dark chocolate, melted

1. Pulse apricots, almonds, 1 tbsp coconut and pinch salt in food processor until finely ground.

2. Line a 9 x 5 inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.

3. Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.

4. Transfer to refrigerator an leave until firm, about 15 minutes. Slice into six bars. Store in air right container or up to five days.

Source: Whole Living, April 12, 2012. P. 62.

Cream of Broccoli

1/4 c unsalted butter
1 medium onion, diced
1/4 c all purpose flour
4 c low sodium chicken broth
1 c water
1 pound broccoli florets
1/4 c heavy cream
salt
pepper

In a medium pot, melt butter and flour and cook until combined, about 1 minute. Whisk in chicken broth and water, reduce heat and simmer, whisking occasionally, about 10 minutes. Add broccoli and bring to a simmer. Cook until broccoli is tender. Transfer to large bowl and in batches, puree in a blender until smooth. Add back to pot. Add heavy cream and heat until warmed. Season with salt and pepper.

Variations–Instead of broccoli:

Use 10 medium leeks, sliced. Skip the onion and cream. Add tarragon before pureeing.

1 1/2 pounds of carrots; buttermilk instead of heavy cream.

1 1/2 pounds of cremini mushrooms; season with sprigs of thyme, but remove them before pureeing. Also, omit the cream.

2 1/4 pounds of spinach, boiled in salted water until wilted. Drain and squeeze out remaining liquid.

Source: Everyday Food April 2012 pp. 50-51.