Concord Grape Cornmeal Cake

10 servings - Prep time : 20 min - Cook time : 45 minutes

Ingredients:

2 Tbsp unsalted butter, melted, cooled

1/2 cup + 2Tbsp all-purpose flour
1/2 cup yellow cornmeal

1 tsp baking powder

1/2 tsp kosher salt
2 large eggs
1/2 cup sugar
1 tsp finely grated lemon zest
1/4 cup vegetable oil
6 Tbsp buttermilk
2 Tbsp honey
1/2 lb Concord or black grapes, stemmed, seeds removed, divided

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• Preheat oven to 350F. Buuter 8*8*2 baking dish.
• Melt butter.
• Whisk flour, cornmeal, baking powder and salt in a medium bowl, set aside.
• Whish eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and melted butter, whish to blend. Whish in flour mixture, them buttermilk. Stir in honey, being careful not to fully incorporate. 
• Pour batter into prepared dish. 
• Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake. 
• Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. 
• Remove from oven and scatter remaining grapes over cake. 
• Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. 
• Transfer ro a wire rack. Let cool slightly in pan. Serve warm, or at room temperature. 

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From Bon Appetit magazine

Cilantro Chicken

5 servings - Prep time : 15 min - Bake time : 15 min

Ingredients:
4 boneless, skinless chicken breasts, halved (2 lbs)

1/4 cup lime juice

1/2 cup cilantro, chopped
6 garlic cloves, chopped
1 Tbsp honey
1 Tbsp olive oil
1/2 tsp salt

1/4 tsp pepper

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• Pound the chicken breasts to an event thickness (about 1/2 in) and place in a shallow baking pan.
• In small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill for at least 30 mins or overnight.
  
• Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 or 5 seconds) and cook turning once, until no longer pink, 4 or 6 minutes per side.

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From food.com

Ultimate Chocolate Chip Cookies

48 servings - Prep time : 30 min - Bake time : 14 min per batch 

Ingredients: 

3/4 cup butter, softened (170 grams)

 3/4 cup granulated sugar (150 grams) 

3/4 cup firmly packed dark brown sugar (150 grams) 

2 large eggs 

1 1/2 tsp vanilla extract 

2 1/4 cups plus 2 tablespoons all-purpose flour (285 grams) 

1 tsp baking soda (6 grams) 

3/4 tsp salt 

1 (12-ounce) package semisweet chocolate morsels

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• Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
• Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
• Bake at 350°f (174ºC) for 8 to 14 minutes or until desired degree of doneness (12 minutes for chocolate chip cookies). Remove to wire racks to cool completely.

Options :

• Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.) - 5
• Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed - 4
• Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels.Proceed as directed - 4
• Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
• Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Hershey's Special Dark Chips. - 3
• Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
• Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

- - - - - - - - - - From myrecipes.com

Classic Banana Bread

14 slices - Prep time : 25 minutes - Bake time : 1 hour

Ingredients:
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
Cooking spray

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• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  
• Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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From myrecipes.com

Shrimp and Squash Vindaloo

4 servings - Prep time : 30 minutes - Cook time : 50 minutes

Ingredients:
2 Tbsp white wine vinegar
2 Tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cayenne pepper, optional
1 medium acorn squash
1 spray nonstick cooking spray
3 medium shallots, peeled and minced
2 garlic cloves, minced
2 cups fat-free, no-sodium vegetable broth
1 pound medium shrimp (35 shrimp/pound), peeled

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• In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
• Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
• Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
• Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
• Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
• Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes.
  

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From tastebook.com

Chocolate Zucchini Bread

16 servings (2 loaves of 8) - Prep time : 30 minutes - Cook time : 1 hour

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1 3/4 ounces)
2 cups grated zucchini (1 medium)
Baking spray

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• Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
• Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
• Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.

Options:
- Replace walnuts with chocolate chips

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From Gina's skinny recipes