The Heartland Spa – Chef Barb’s Pumpkin Cookies







1 cup all-purpose flour 1 cup whole wheat flour
3/4teaspoon baking soda
1/2teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4cup organic raw sugar* or firmly packed brown sugar
1/2cup canned pumpkin
1/4 cup maple syrup

* Organic raw sugar is available at most health food stores under the brand name Sucanat.

1. Preheat oven to 350º. Cover baking sheets with parchment paper or grease lightly.
2. In medium bowl, combine flours, baking soda, cinnamon, cloves and ginger.
3. With an electric mixer, beat together sugar, pumpkin, and syrup until well blended. Add flour mixture; mix well.
4. For each cookie, drop 2 tablespoons of dough, 2 inches apart, onto prepared baking sheets. Flatten dough slightly.
5. Bake 15 minutes or until lightly browned. Remove to wire racks to cool completely.

Yield: About 1 dozen cookies
Per serving: (1 cookie) Calories: 54, Fat: 0 g (3% calories from fat), Protein: 1 g, Carbohydrate: 12 g, Cholesterol: 0 mg, Sodium: 48 mg

Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

Red Mountain Resort & Spa Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

4–4 oz. Portions Pork Tenderloin, trimmed of all fat
¼ Cup Each Portion Prickly Pear BBQ Sauce
Four 2 oz. Servings Grilled Jalapeño Cornbread
¼ Cup Red Chile Pecan Slaw
To Taste Kosher Salt
To Taste Black Pepper

For the Prickly Pear BBQ Sauce
7 oz. Ketsup
5 oz. Prickly Pear Syrup
¼ Cup Apple Cider Vinegar
2 tbsp. Agave Syrup
2 tbsp. Molasses
¼ Cup Cajun Spice

For the Grilled Jalapeño Cornbread
1 Cup Cornmeal
½ Cup All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
1 Large Egg, beaten
3 Large Egg Whites, beaten
¾ Cup Skim Milk, regular
¼ Cup Canola Oil
1 Cup Frozen Corn Kernels, roasted
½ Cup Cheddar-Jack Cheese, shredded
¾ Cup Diced Green Chiles
¼ Cup Jalapeño Peppers, finely diced
¼ Cup Cilantro, rinsed and chopped
2 tsp. Fructose*
½ tsp. Kosher Salt

• Lightly season pork with salt and pepper.
• Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to
caramelize onto the meat.
• Place cornbread portion onto grill and cook until grill marks are visible on both sides.
• Remove pork and cornbread from grill; plate up and garnish each plate with 1 tbsp. slaw.

For the Prickly Pear BBQ Sauce
• Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is
thick enough to coat the back of a spoon.

For the Grilled Jalapeño Cornbread
• Sift together all dry ingredients.
• Mix all other ingredients.
• Slowly mix other ingredients into dry, stirring to remove all lumps.
• Pour onto lightly greased sheetpan and bake at 375° for 25–30 minutes or until a wooden skewer
comes out clean.

For the Red Chile Pecan Slaw
¼ lb. Red Cabbage, shredded
¼ lb. Green Cabbage, shredded
2 tbsp. Pecan Pieces, oil-roasted
¼ Cup Red Chili Vinaigrette
¼ Each Green Bell Pepper, julienned
¼ Each Red Bell Pepper, julienned
¼ Each Yellow Bell Pepper, julienned
1 Pinch Cumin
1 Pinch Black Pepper
Olive Oil (enough to lightly coat pecans)

For the Red Chili Vinaigrette
1 ½ Pepper Jalapeno Pepper
1 tsp. Garlic, chopped
½ tbsp. Shallot, chopped
½ Cup Cilantro
1 Cup Rice Vinegar
½ Cup New Mexico Red Chile Puree (Mae Ploy Sweet Chili Sauce may be substituted)
20 oz. Thickened Vegetable Stock
1 tbsp. Toasted Cumin Seed
2 tbsp. Extra Virgin Olive Oil

Recipe Nutrient Analysis, Single Serving: 340 calories, 24g carbohydrate, 30g protein, 14g fat, 4g saturated fat, 95mg cholesterol,
420mg sodium, 2g fiber

Directions For the Grilled Jalapeño Cornbread
• Portion into 2 oz. squares and toast cornbread on grill just before serving.
* You can find fructose in a health or specialty food store. The same amount of sugar can be substituted. For the Red Chile Pecan Slaw
• Lightly coat pecan pieces with olive oil and chili powder; roast in 375° oven until nuts are roasted,
about 7–10 minutes.
• In a large mixing bowl combine all ingredients and mix thoroughly.
• Refrigerate until ready to serve. For the Red Chili Vinaigrette
• Combine all ingredients except for olive oil.
• Blend until all ingredients are completely incorporated.
• Drizzle in the olive oil.

Yield: 4 Tenderloins, Servings: 4, Serving Size: 10 oz


Individual Vegetable Pizzettas – Golden Door Spa – (Serves 6)

Pizza has long been a Wednesday lunch favorite at the Golden Door.   Pizza invites improvisation: devise your own exciting and healthful toppings. In fact, pizza making is a great way to get the whole family in the kitchen, and to get kids to eat things they might not otherwise.  Source: Recipes from Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00/ Hardcover).  Special thanks to Destination Spa Group. 

  • Olive oil spray
  • 6 ounces portobello mushroom caps, gills scraped out with a spoon, diced small (2 cups)
  • 1 large zucchini, diced (11/2 cups)
  • 2 garlic cloves, minced
  • Pinch of kosher salt, or to taste
  • Pinch of freshly ground black pepper, or to taste
  • Golden Door Pizza Sauce (page 92 – recipe below)
  • 3 plum tomatoes, cut into 18 thin slices
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Caramelized Onions (page 273-recipe below)
  • 4 ounces fresh mozzarella cheese, diced (1 cup)
  • Fresh baby basil leaves or chopped fresh basil, for serving (optional)

If using pizza stones, place two in the oven. Preheat the oven to 450°F.
Dust the work surface with cornmeal. Divide the pizza dough into six equal balls (each about 1/4 cup). Roll each ball into a 6-inch circle. (Alternatively, to make two large pies, divide the dough in half and roll each portion into a 12-inch circle.) Prick the dough all over with the tines of a fork to prevent large bubbles from forming. Transfer the rolled-out dough to nonstick baking sheets or pizza pans or a regular baking sheet sprinkled with a little cornmeal. If using pizza stones, use a rimless cookie sheet to slide them onto the hot stones. Bake until the bottom of the crust is just light golden, about 8 minutes. Remove the dough from the oven.
Spray a sauté pan with olive oil and heat over medium-high heat. Add the mush­rooms and cook, stirring, for 1 1/2 minutes. Add the zucchini and the garlic and cook, stirring, for 1 1/2minutes. The vegetables should be cooked no more than halfway through. Remove the pan from the heat. Season with salt and pepper.
Spread a scant 2 tablespoons of pizza sauce on each crust. Arrange three tomato slices on each and sprinkle with 1 teaspoon Parmesan. Divide the caramelized onions and the mushroom mixture among the crusts. Divide the mozzarella chunks among the pizzas.
Bake until golden brown on the bottom and edges and the cheese is melted, 10 to 12 minutes. Serve hot, garnished with fresh basil, if desired.

Golden Door Pizza Sauce
This classic, tangy pizza sauce is very simple to prepare. Use it for pizza, calzones, and baked pasta dishes. Make it once and you may never use jarred sauce again. Because it stores so well, you may want to make a double batch. If so, use 1 (14-ounce) can of crushed tomatoes and double all of the other ingredients. Makes scant 3/4 cup

  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1 cup canned crushed Italian tomatoes
  • 1 1/2 teaspoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • Pinch of sugar, or to taste (optional)

In a small saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant but not at all brown, about 30 seconds. Add the tomatoes, tomato paste, basil, oregano, and red pepper flakes. Bring to a simmer and simmer gently for 10 minutes. Taste and if too tart, stir in the sugar.
Let cool completely before using. (The sauce may be stored in a tightly covered container in the refrigerator for 3 to 4 days or frozen for up to 1 month.)
Caramelized Onions
Even if you are not a big fan of onions, give caramelized onions a try; they add a fantastic, savory-sweet note to many dishes. The secret to truly caramelizing the onions-as opposed to simply browning, or even burning them-is patience. Cook them down very slowly to concentrate the natu­ral sugars in the onions. Makes 1 1/2 cups.

  • Olive oil spray
  • 2 large onions, halved and thinly sliced (4 cups)
  • 1/2 cup Chicken Stock, Vegetable Stock (pages 268 and 269), store-bought low-sodium broth, or water
  • 2 tablespoons balsamic vinegar Pinch of kosher salt, or to taste
  • Pinch of freshly ground black pepper, or to taste

Spray a skillet with olive oil and heat over medium heat. Add the onions, and cook, stirring occasionally, for 30 minutes until brown, stirring in 2 tablespoons of the stock whenever the bottom of the skillet starts to get dry and browned. You may not need all of the stock.
Add the balsamic vinegar, increase the heat to medium-high, and cook for about 4 minutes longer, stirring occasionally; the onions should be deep golden brown and very soft. Transfer the caramelized onions to a bowl and season with salt and pepper. Once cool, store the caramelized onions in a tightly sealed container in the refrigerator for up to 5 days.