Here are some of the many recipes we had to cut from our book, Real Food for Healthy Kids, due to space. We will be adding recipes often. Please let us know if you and your kids try these recipes and what they think. We’d love to include their comments in our next book!

Bursting Berry Muffins
You can enjoy these muffins anytime of year, because they are made with frozen berries.  If you like, before baking you can sprinkle the muffins on top with cinnamon-sugar for added crispiness. To make two dozen, simply double the recipe and bake in 2 muffin pans—one in the upper third of the oven and one in the lower third.
Prep: 10 plus cooling
Baking: 30 minutes
Speed Limit: 55 mpr
Makes 1 dozen muffins

1 stick unsalted butter, softened
3/4 cup sugar
2 large eggs, at room temperature
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup unbleached all-purpose flour
1/2 cup whole milk
2/3 cup whole-wheat flour, preferably King Arthur
1/3 cup unprocessed wheat bran or additional white whole-wheat flour
1 (10-ounce) bag frozen blueberries (do not thaw)

1.    Arrange an oven rack in the lower third of the oven and preheat the oven to 375. Lightly grease the top of a 12 (1/2-cup capacity) muffin pan. Line the cups with paper cupcake liners and set aside.
2.    Beat the butter and sugar with an electric mixer at high speed until fluffy, at least 3 minutes, scraping down the side of the bowl as necessary. Beat in the eggs one at a time, beating until fluffy after each. Add the baking powder, vanilla and salt and mix at medium speed to blend. Add the all-purpose flour and the milk and mix at medium speed until just incorporated. Add the whole-wheat flour and bran and mix just until blended. Add the frozen berries and stir in.
3.    Spoon the batter, piling high, into the muffin cups. Bake for 30 minutes, until golden on top and springy to the touch. Let cool for 15 minutes before serving.

Oat Bran-Banana Pancakes
Tracey made pancakes like these originally for Food & Wine magazine in 1990, when oat bran was at the height of its popularity and these cakes have stood the test of time. We’ve added some whole-wheat flour and made a few simple changes to make them even better. You can serve the cakes with a sprinkling of chopped toasted pecans and some fresh berries along with maple syrup.
Prep: 10 minutes
Cooking: 15 minutes
Speed Limit: 25 mpr
Makes about 6 servings (eighteen 4-inch pancakes)

1 very ripe medium banana
1 1/2 cups vanilla low-fat yogurt
1 cup oat bran
1/2 cup whole-wheat flour (such as King Arthur)
1/2 cup unbleached all-purpose flour
2 teaspoons baking soda
4 large egg whites
Pinch of salt
4 tablespoons unsalted butter, melted

1. Mash the banana well in a medium bowl with a fork; whisk in the yogurt. Add the oat bran, whole-wheat flour, all-purpose flour and baking soda and whisk until smooth.
2. Heat a large non-stick or well-seasoned cast-iron griddle or skillet over medium heat.
3. Combine the egg whites and salt in a large bowl and beat with an electric mixer at medium speed until stiff but not dry. Stir 1/3 of the whites into the oat bran mixture, and then gently fold in the remaining whites. Add 2 tablespoon melted butter and fold, just until incorporated.
4. Brush the pan with a little bit of butter. Measure out batter with a 1/4-cup measuring cup, spoon onto the hot pan and spread gently to a 3 1/2 to 4-inch circle; repeat, leaving enough space in between cakes. Cook until bubbles appear on the surface, 1 to 2 minutes, flip, and cook until puffed and springy to the touch and nicely browned underneath, about 1 minute more. Repeat with remaining butter and batter. Transfer to plates and serve with warm syrup.

Huevos Rancheros
Beans are an important source of protein in Mexico. When mashed, the creamy, satisfying texture pairs well with slightly runny medium fried eggs, warmed tortillas and Fresh and Zesty Tomato Salsa (p.000).
Prep: 15 minutes
Cooking: 10 minutes
Speed Limit: 25 mpr

Makes 4 Servings

3 1/2 tablespoons vegetable oil
4 scallions, trimmed–white part thinly sliced, green portion roughly chopped
1 (19 oz) cans pinto beans, drained
4 whole-wheat flour tortillas
8 large eggs
4 ounces Monterey Jack or pepper Jack cheese, shredded (1 packed cup)
1 cup fresh tomato salsa or jarred salsa

1.    Preheat the oven to 350.
2.    Cook the scallions in 1 tablespoon of the oil in a small saucepan over medium heat, stirring occasionally, until softened, about 2 minutes.  Add the beans and mash coarsely with a potato masher. Keep warm.
3.    Meanwhile, heat 1/2 tablespoon oil in a non-stick 12-inch skillet over medium heat. Cook the tortillas one at a time, just until heated through, a little less than 1 minute per side. For each tortilla add 1/2 tablespoon oil. Transfer tortillas to a foil-lined baking sheet, spread 1/4 of the beans and top with 2 tablespoons of the cheese on each. Transfer the baking sheet to the oven to keep tortillas warm and melt the cheese.
4.    Add 1/2 tablespoon more oil to the same skillet, crack 4 eggs and add to the pan, sprinkle 2 tablespoons of cheese on top of each of the eggs, cover and cook until desired doneness. Transfer 2 eggs to 2 tortillas, and sprinkle some of the scallion greens on top. Repeat with the remaining eggs, cheese, scallion greens and tortillas. Serve with salsa and/or guacamole.

Mom-Mom’s One-Pot Brownies
These brownies, from Tracey’s Mom, are fast to make, not overly sugary and since you’re mixing the batter in one pot—it’s an easy clean up. And best of all they are easy to devour!
Prep: 10 minutes plus cooling
Baking: 30 minutes
Speed Limit: 40 mpr
Makes 2 dozen small bar cookies

2 sticks unsalted butter
4 ounces unsweetened chocolate
1 ¾ cup granulated sugar
4 large eggs
1 cup unbleached all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon fine salt
3/4 cup chopped walnuts or pecans (optional)

1.    Preheat the oven to 350°F. Lightly butter a 13-by 9-inch metal baking pan.
2.    Combine butter and chocolate in a medium saucepan. Cook over medium heat, stirring, until melted and smooth, about 5 minutes. Remove from the heat and whisk in the sugar. Whisk in eggs, one at a time, and then whisk in the flour, vanilla and salt. If you’re adding nuts, add them now, and mix to incorporate.
3.    Scrape the batter into the prepared pan, being sure to spread into the corners. Bake for 25 to 30 minutes, until soft but springy to touch in center. Let cool completely in the pan on a rack.

per brownie w/ nuts
180 calories, 12g fat (7g saturated), 16g carbohydrates, 1g fiber, 3g protein

Breakfast Fried Rice
We’re always trying to think of ways to get protein in our kids at the beginning of the day. This speedy recipe makes use of leftovers and convenience items, while giving the kids a wholesome, filling breakfast. (It’s also great for lunch, too!) Make sure you have all of your ingredients ready before you begin, because the ingredients are added quickly.
Prep: 5 minutes
Cooking: 5 minutes
Speed Limit 10
Makes 2 to 3 servings (about 4 cups total)

2 tablespoons safflower oil or vegetable oil
1 or 2 strips lean bacon or a small piece of ham, finely diced
2 scallions, thinly sliced
2 large eggs, beaten
1 cup diced cooked chicken or pork
1/2 cup frozen baby peas
1 teaspoon soy sauce
1/4 teaspoon kosher salt
2 cups cooked brown rice

1. Heat a wok or large non-stick skillet over medium-high heat. Add the oil and bacon and stir-fry until crispy, about 1 minute. Add the scallion and cook 30 seconds more. Add the egg and scramble until half cooked, about 30 seconds. Add the chicken, peas, soy sauce and salt and stir-fry until heated through, 1 minute.
2. Add the rice and stir-fry until hot, 1 to 2 minutes more.

Roasted Fresh Tomato Soup
This soup is ideal when tomatoes are at their peak and most bountiful, but roasting improves even the most mediocre wintertime tomato, so you can make the soup all year round. If you have an old food mill, this is a great time to use it—otherwise you can use a food processor and a medium sieve. You can dress up the soup in a variety of ways (see below), but it is simply pure tomato with a hint of garlic.
Prep: 10 minutes
Roasting: 1 hour
Makes 3 cups, to serve 4

3 pounds ripe plum tomatoes
2 tablespoons extra-virgin olive oil
4 garlic cloves, unpeeled
Kosher salt and freshly ground pepper

1. Preheat the oven to 400.
2. Cut the tomatoes in half lengthwise and place in a 13-by 9-inch roasting pan. Drizzle the oil on top, dot with the garlic cloves and season with 1 teaspoon salt and 1/4 teaspoon pepper. Roast the tomatoes for 1 hour, until bubbly, softened and lightly golden.
3. Transfer the contents of the pan to a food mill set over a medium saucepan and force through; discard the solids. (Alternatively you can reserve the garlic cloves and puree the tomato mixture in a food processor; transfer the puree to a medium sieve set over a saucepan, add the garlic and force through with a rubber spatula.
4. Warm the soup gently over medium heat, stirring and season with salt and pepper to taste.

Cooks’ Note:
You can dress up the soup with a splash of heavy cream or shavings of Parmesan Reggiano and chopped fresh basil. Serve with Souper Croutons or make one Old-Fashioned Grilled Cheese, cut into quarters or smaller pieces and use for dunking or as soup “floaters.”

Grilled Summer Corn
This is a nice change from boiled corn. Put the corn to soak before preparing the grill and cook the corn on a gas grill on medium or a charcoal grill with red-hot coals. You can grill other food along with the corn; just try to keep the lid on in order to cook the corn through.
Prep: 15 minutes soaking
Grilling: 20 minutes
Makes 6 servings

6 ears of corn, husks intact

1. Fill a large bowl half way with cool water, add the corn and let stand while you prepare the grill, about 15 minutes.
2. When the grill is ready drain the corn; place in the center of the grill over medium heat, cover and cook for 10 minutes.
3. Fill a cup with water and get out a long-handled grill brush. Turn the corn, brush with water, cover and cook 10 minutes more. Let cool for a few minutes and then peel off the husks and silk and serve warm.

Cooks’ Note: The smaller the corn the quicker it will cook. Cobs with tiny kernels only needs to be thoroughly heated through and may take 5 minutes less.

Ancho Chile Butter

Spread a bit of this butter on corn on the cob, melt it on steak or chicken or use it for making a new twist on garlic bread.
Prep: 5 minutes plus chilling
Speed Limit: 5 mpr
Makes 8 servings

2 tablespoons ancho chile powder
1 tablespoon fresh lime juice
1/2 tablespoon water
4 garlic cloves, peeled
1/4 cup packed fresh parsley leaves
1 stick unsalted butter, softened
1 1/2 teaspoons kosher salt
1/8 teaspoon black pepper
Pinch of sugar

1. Combine the ancho powder, lime juice and water in cup and stir to make a paste.
2. Place the garlic in the food processor and process to finely chop. Scrape down the bowl, add the parsley and process to chop the parsley. Add the butter, salt, pepper, sugar and ancho chile paste and process until blended.
3. Scrape the butter into a small bowl and chill for 15 minutes to cool and let the flavors blend.

Cooks’ Notes:
You can form the ancho butter into a log by shaping it in a sheet of folded-over parchment paper. Ancho butter freezes well: Wrap in plastic wrap and freeze for up to 4 months.

Trash Fries
Virgil’s Barbecue in New York City serves up delicious loaded fries, topped with the goods (and the bads). Our rendition is baked, not fried, but we still admit this dish should be reserved for “special occasions” like an awesome report card or celebrating a basketball win. Start with frozen shoestring potatoes without additives such as Whole Foods 365 brand or Cascadia Farms Organic.
Prep: 10 minutes
Baking: 20 minutes
Speed Limit: 30 mpr
Makes 4 to 6 servings

1 pound frozen shoestring potatoes
4 strips turkey bacon, such as Louis Rich brand
1/4 cup plain reduced-fat yogurt
3 tablespoons reduced-fat mayonnaise
1 teaspoon malt vinegar or cider vinegar
Fine salt and freshly ground pepper
3 ounces cheddar cheese, shredded (3/4 cup)
1 tablespoon minced fresh chives

1. Arrange the oven rack in the upper third of the oven and preheat to 475.
2. Line a shallow baking sheet with foil. Spread the fries out on the foil and bake about 15 minutes, until nicely golden and crisp.
3. While the fries are baking, microwave the bacon according to package directions until crisp, and then coarsely chop and reserve the bacon. Combine the yogurt, mayonnaise and vinegar in a small bowl, stirring until blended and then season with salt and pepper to taste.
4. Remove the fries from the oven and loosen from the foil with a spatula. Sprinkle half of the bacon and cheddar cheese on top. Flip half of the fries over on top of the other half. Sprinkle the remaining cheese and bacon on top and bake for 2 to 3 minutes to melt the cheese.
5. Transfer fries to a serving platter. Drizzle the yogurt mixture on top (or serve alongside), sprinkle with chives and serve immediately.

Mini Sweet Potato Pies
Sweet potatoes are one of the ultimate vegetables—they are chock full of nutrients and fiber, and because they are sweet to begin with, they only need a minimum of added ingredients to become something special. Look for orange-flesh sweet potatoes to make these little pies. You can serve them along with a special dinner or as a festive dessert.
Prep: 20 mpr
Cooking: Approximately 2 hours total
Makes 12 individual servings

1 1/2 pounds sweet potatoes (2 to 3 potatoes)
All-natural vegetable oil cooking spray
refrigerated pie pastry, preferably whole-wheat
¼ cup pure maple syrup
2 large eggs plus 1 extra yolk
1/8 teaspoon salt
Pinch of nutmeg
12 large marshmallows

1. Bake the sweet potatoes: Preheat oven to 400. Wash the sweet potatoes and pat dry. Prick each a couple of times with a fork, place on a baking sheet and bake until very tender, about 1 hour. Let cool.
2. Meanwhile, prepare the pastry cups: Make the pie pastry dough and chill. Lightly grease the backside of a 12-cup muffin tin.
3. Roll out 1 piece of dough in between 2 sheets of parchment paper to a 10-inch circle. Using a 4-inch cookie cutter, or a 1-quart plastic container or a bowl, cut out four 4-inch circles of dough, saving the scraps. Place a circle of dough over the back of a muffin cup, centering as best you can and molding the dough down and around to take the shape of the cup. Repeat with the remaining circles and then repeat rolling, cutting and molding with the remaining piece of dough. Gather the scraps together, knead to form a ball and repeat rolling and cutting to make a total of 12 tart shells.
4. Prick the flat surface of each shell about 7 times with a fork and then chill for 15 minutes.
5. Bake the pastry shells for 16 to 18 minutes, until golden brown and cooked through. Transfer the pan to a rack and let cool completely.
6. Reduce the oven temperature to 375. Peel the potatoes and mash in a bowl with a masher. Measure out 2 cups of sweet potato (reserve the remainder, if any, for another use). Stir in the maple syrup, eggs, yolk, salt, and nutmeg until well blended.
7. Carefully remove the pastry shells from the muffin pan and invert the cups onto baking sheet. Using a dry-measuring cup, spoon ¼ cup of sweet potato mixture into each pastry cup. Bake for 20 to 25 minutes, until set. Place a marshmallow on top of each and bake 1 to 3 minutes more, until marshmallows are lightly browned but still hold their shape. Serve warm or at room temperature.

Cooks’ Notes:
You can prepare shells 1 day ahead: Place cooled shells on a plate, cover gently with foil, and keep at room temperature. You can also prepare the sweet potato mixture up to 2 days ahead: cover and chill. When ready to use let stand at room temperature for 1 hour.

Classic Crepes
Enjoy these thin pancakes in a variety of ways: for breakfast or dessert roll them around fresh fruit or spread and fold them with a smear of cream cheese and jam, Nutella or lemon curd. For lunch, brunch or dinner, wrap them around chicken filling, or turn them into sumptuous manicotti (page tk in our book).
Prep: 5 minutes
Cooking: 15 minutes
Makes about 11 (9-inch) crepes

3 large eggs
2/3 cup all purpose flour
1/3 cup whole-grain whole-wheat flour (such as Gold Medal)
1 cup plus 1 tablespoon whole milk
1 teaspoon sugar
Pinch of salt
About 2 tablespoons soft unsalted butter, for cooking crepes

1. In a blender, combine the eggs, all-purpose flour, whole-wheat flour, milk, sugar and salt; blend until smooth.
2. Heat a 9-inch non-stick skillet over medium heat. Use a paper towel to wipe a bit of butter in the pan. Hold the skillet in one hand on a tilt; pour about 3 tablespoons of batter into the skillet (counting one two three when pouring) and then quickly swirl the pan to coat evenly with batter. (Don’t worry if there is a hole or two, and if there is too much batter, simply pour the excess back into the blender container.) Repeat with remaining batter and more butter.
3. Cook the crepe about 45 seconds, until the edge starts to pull away from the pan. Flip with a non-stick spatula and cook about 15 seconds more. Turn the crepe onto a plate and fill as desired.

Cooks’ Notes:
Roll the crepes up or fold them in half twice.
You can cook a crepe, turn out onto a towel and then spread with filling and roll up while you continue making crepes. Arrange the filled crepes on a platter, cover with a damp paper towel and keep warm in a low (225F) oven until all of the crepes are assembled.

Gluten Free Blueberry-Corn Muffins
Although some prepared gluten-free muffins are available at the health food store and some supermarkets, they tend to be pricy and may contain ingredients unsuitable for your particular child. These muffins are easy and satisfying—moist and tender, with an ample amount of fruit and a touch of cinnamon. Serve warm for breakfast, or split and spread with nut butter and all-fruit jam for lunch or an after school pick-me-up. (See Cooks’ Notes for more ideas.)
Prep: 10 minutes plus cooling
Baking: 18 minutes
Speed Limit: 40 mpr
Makes 1-dozen regular-size muffins

2 large eggs, separated
1/4 cup plus 1 tablespoon sugar
1/2 cup safflower oil (or other suitable oil)
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon fine salt
1 1/3 cups brown rice flour
1 cup GF vanilla-flavored rice milk
2/3 cup corn flour
1 cup organic blueberries, rinsed and patted dry.
1/4 teaspoon cinnamon

1. Place the oven rack in the upper third of the oven and preheat to 400°F. Lightly oil 1 muffin pan with 1-dozen 1/2-cup capacity muffin cups and set aside.
2. Combine the 2 yolks and 1/4 cup sugar in the bowl of an electric mixer and beat at high speed until fluffy and pale, about 3 minutes. Gradually drizzle in the oil while beating at medium speed. Add the baking powder, baking soda, xanthan gum and salt and mix at low speed until incorporated. Add the rice flour and then milk and mix at low speed until smooth. Add corn flour and mix until blended.
3. In a clean dry mixing bowl, beat the egg whites until stiff. Fold one-third of the whites into the batter to lightly and then fold in the remaining whites. Fold in the berries.
4. Spoon the batter into the prepared pan, filling about three-quarters full. Mix the remaining tablespoon of sugar with the cinnamon, sprinkle on top of the muffins and then bake about 18 minutes, until lightly golden springy to the touch. Let the muffins cool in the pan on a rack for about 15 minutes and then cut around the edge of each muffin with a small knife and remove from the pan. Let cool completely before serving or freezing.

(V) Thanksgiving Muffins: Omitting the blueberries and adding 2/3 cup finely chopped homemade turkey, 1/3 chopped pecans and 1/4 dried cranberries or dark currants to the batter. She is grateful that her son gobbles them up.

Cooks’ Notes
• The muffins freeze nicely: wrap individually in cellophane and store in the freezer; thaw overnight in the fridge and rewarm or split and toast before serving.
• Use the muffins as a sandwich base: split muffins horizontally and spread with nut butter and your child’s favorite jam.

Per muffin:
188 calories, 11g fat (1g saturated), 22g carbohydrates, 1g fiber, 2.5g protein

Gluten Free Brown Rice Sandwich Rolls
The inspiration for these moist and tender rolls, which are better than anything you can buy, and great for sandwiches and toasting, came from Tracey’s friend, Karen Antone, who is one of those moms who is the salt of the earth. There are a lot of ingredients, but once you have them measured out and combined, mixing and making is easy. The dough resembles thick cookie dough, which is too moist for kneading and is best portioned out with an ice cream scoop that has a release lever. You can use all brown rice flour or a mixture of brown and white rice flours.
Prep: 20 minutes plus resting and cooling
Baking: 20 minutes
Makes 1 dozen 3-to 4-inch rolls

1 cup warm water (105°F to 115°F)
1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
1/2 cup GF vanilla-flavored rice milk, at room temperature
1/4 cup honey
1/4 cup olive oil, preferably extra-virgin
1 tablespoon cider vinegar
3 large eggs, at room temperature
1 cup brown rice flour
1 cup white rice flour
1/2 cup sorghum four, buckwheat flour or quinoa flour (see Cooks’ Note)
1/2 cup tapioca flour
1/3 cup potato flour, plus more for forming rolls
1/3 cup ground flax seed (optional)
1 tablespoon xanthan gum
2 teaspoons GF baking powder
1 1/2 teaspoons fine salt
1 teaspoon baking soda

1.    Place the warm water in a glass-measuring cup; stir in the sugar. Sprinkle the yeast on top, stir to mix and let stand.
2.    Meanwhile, combine the rice milk, honey, oil, vinegar and eggs in a medium bowl and beat with a fork or whisk to blend.
3.    Combine the brown rice flour, white rice flour, sorghum flour, tapioca flour, potato flour, flax, xanthan gum, baking powder, salt and baking soda in the bowl of a standing electric mixer with the paddle attachment. Mix at low speed until the dry ingredients are well blended. Make a well in the center of the dry mixture and then pour in the yeast mixture and the egg mixture. Mix at low speed until well blended, scraping down the bowl as necessary. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes to mature the flavors.
4.    Line a large baking sheet with parchment paper. Using a 1/3-cup capacity ice cream scoop, scoop out 12 scoops of dough, spacing the mounds evenly on the sheet. Place another half scoop on top of each mound and then, working with lightly floured hands (using more potato flour), shape each mound into a smooth ball and then pat into a patty (like an English muffin). Return to the parchment and pat to 3/4-inch high. Cover with a towel and let rest while you preheat the oven to 350°F.
5.    Bake the rolls in the center of the oven for about 20 minutes, until golden on top, golden-brown underneath and hollow-sounding when you tap on top with your finger. Let cool for at least 15 minutes before serving.

Cooks’ Notes
•    Sorghum, buckwheat and quinoa flours all have specific flavors they lend to the rolls. Any of them is a good choice because they add protein and fiber, but because they are intense, we only suggest a small amount; you can also substitute rice flour for any of them in this recipe. Brown rice flour is also more nutritious than white rice flour.
•    The addition of tapioca and potato flour and xanthan gum adds chewy texture to the rolls and should not be substituted.

Per roll:
273 calories, 8g fat (1g saturated), 46g carbohydrates, 3g fiber, 5.5g protein

Fins & Chips

You and the kids can enjoy this trimmed-down pub favorite any night of the week. Look for halibut that is thick and firm for easy cooking. If you can’t find halibut, you can use any meaty white firm fish like cod, catfish, or lemon sole.

Prep: 10

Cooking: 20

Speed Limit: 30 mpr

Makes 4 servings


1 1/2 tablespoons extra-virgin olive oil

Kosher salt

3 medium baking potatoes (1 1/2 pounds)


1 1/2-pound piece skinless halibut fillet (about 1 1/4 inches high)

1/2 cup milk

3/4 cup plain dried breadcrumbs

1/2 cup yellow cornmeal

3/4 teaspoon kosher salt

1/2 teaspoon sweet paprika

1/4 teaspoon dried thyme

1/4 teaspoon pepper

About 6 tablespoons extra-virgin olive oil

Lemon wedges or malt vinegar, for serving

1. Arrange a rack in upper third of the oven and preheat to 500°F. Line a large shallow baking sheet with foil, brush lightly with ½ tablespoon oil and sprinkle with kosher salt.

2. Scrub the potatoes and slice lengthwise 1/4 inch-thick, transfer to a bowl and add cold water to cover. Drain the potatoes, lay the slices flat on a kitchen towel and pat dry; arrange on the prepared baking sheet, brush lightly with the remaining tablespoon of oil and sprinkle lightly with salt. Bake for about 20 minutes, until golden brown.

3. Meanwhile, slice the fish into 4-inch long slices, about 1/2-inch thick. Place in a bowl and pour the milk over the fish. In a shallow bowl, toss together the breadcrumbs, cornmeal, salt, paprika, thyme and pepper. Remove the fish slices from the milk one at a time and turn coat in the crumb mixture; transfer to a plate.

4. Heat 3 tablespoons oil in a large cast-iron or non-stick skillet over medium-high heat until hot. Add half of the fish and cook, turning once, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with lemon wedges and/or malt vinegar and the chips.

Cooks’ Note: As soon as you put the chips in the oven, slice, coat and begin cooking the fish, so both fish and chips are done at the same time.

Chocolate Chip Flying Saucers
These flat, chewy, half whole-wheat cookies are for the chocolate chip purist: no nuts, no frills—pure bliss. They will fly out of the kitchen mysteriously. Use a 1-ounce (2-tablespoon capacity) ice cream scoop for easy measuring.
Prep: 15 minutes plus cooling
Baking: 28 minutes
Speed Limit: 43 mpr
Makes about twenty 4-inch cookies

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1 cup unbleached all-purpose flour
2/3 cup white whole-wheat flour, such as King Arthur
1 cup semi-sweet chocolate chips

1.    Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.
2.    In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips.
3.    Drop 6 heaping tablespoons of dough on each cookie sheet, spacing each tablespoon of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until cookies are evenly golden. Let cookies cool on pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.

Per cookie:
243 calories, 13 g fat (8 g saturated), 32 g carbohydrates, 1 g fiber, 3 g protein


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