Preheat oven to 375°F. Combine flour, 1 cup sugar, and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice, and 2 Tbsp. applesauce; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries. Crush remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. olive oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture. Bake 22 min. or until muffins are golden brown and wooden toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled. Learn more about Karina Smirnoff at: www.karinasmirnoff.com.
Make a slit in the sides of each slice of bread to make a pocket that can be filled. Pipe or spoon 2 Tbsp. Nutella into center of each slice of bread through the slit. Place on a sheet pan, cover and refrigerate until ready to cook. In a bowl, whisk eggs until smooth, then whisk in milk and vanilla; cover bowl and refrigerate until ready to use. For Each Serving: Pour egg batter into a flat dish, lay a filled slice of bread in the egg batter and let soak. Turn and soak the other side of the sliced bread. Soaked bread should be slightly wet but not soggy or falling apart. Meanwhile, heat 2–3 Tbsp. oil in non-stick skillet over medium heat; place batter-soaked slice of bread onto hot skillet and cook 1 ½ minutes on each side, turning once, until each side is golden brown. Remove from skillet and place on a sheet pan and bake in 325°F convection or 375°F conventional oven for 5–6 minutes or until heated through completely. To serve, top each golden, hot piece of stuffed French toast with ¼ cup fresh berries. Serve immediately. Serve fruit preserves on the side, if desired.
Recipe: Toast the whole chiles, fenugreek seeds, coriander seeds, fennel seeds, cloves and cardamom seeds in a cast-iron skillet over medium heat, shaking the pan, until fragrant, about 3 minutes. Throw the toasted spices into a spice grinder and grind them into a fine powder. In large bowl, whisk together the toasted ground spice mix, cinnamon, paprika, turmeric, cayenne, malt vinegar, salt, yogurt, garlic and ginger. Taste and add more salt if it needs it. Reserve ⅓ cup of the marinade and set it aside to make a sauce later. Prick the chicken thighs with a fork and place in the bowl of marinade. Toss to coat. Marinate at room temperature for at least 1 hour, or up to overnight, covered, in the fridge. When you’re ready to cook the chicken, preheat the broiler, positioning a rack 4 to 5 inches below it. Line a baking sheet with foil. Place the chicken thighs on the lined baking sheet, making sure each one is coated with the marinade, but isn’t swimming in it. Broil until mottled and starting to blacken, about 7 minutes. Then reduce the oven temperature to 350ºF and cook for 10 minutes more, until a meat thermometer inserted in the meatiest part of the thigh registers 160ºF.Remove from the oven. While the chicken is cooking, pour the reserved ⅓ cup marinade into a small saucepan, along with the water and honey. Bring to a gentle boil over medium-low heat, whisking all the time, and cook for 5 to 6 minutes, until thickened. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving. Serve the chicken thighs on a platter with slices of lime for squeezing and with the sauce alongside. Recipe from Aarti’s new cookbook, available at bookstores now: “Aarti Paarti: An American Kitchen with an Indian Soul" href="http://www.amazon.com/gp/product/1455545414/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1455545414&linkCode=as2&tag=hallmarkchann-20&linkId=WM5TFWEC427ESXV2">Aarti Paarti: An American Kitchen with an Indian Soul" class="">Aarti Paarti: An American Kitchen with an Indian Soul”
Recipe: Preheat oven to 350 degrees. Line a muffin pan with aluminum* muffin holders. Brown turkey in coconut oil with onions. Mix turkey with chopped veggies. Spoon mixture into each muffin holder. Cover the mixture in each muffin with egg whites (be sure to shake egg white carton before use). Bake covered with foil at 350 for 15-20 minutes. *It is important to use aluminum so that the egg whites to not stick to the muffin holders.
Chocolate Zucchini Recipe: Preheat oven to 350 degrees F. Lightly coat two 9-by-5 inch loaf pans with cooking spray. In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended. In a large bowl, combine flour, cocoa, baking soda, cinammon, salt, and baking powder. Fold the zucchini mix into dry ingredients just until combined. Stir in nuts and chocolate chips. Divide the batter between the prepared loaf pans. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.
