Baked Egg Cups

Source: Rachael Ray's 365: No Repeats

4 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped
1 garlic clove, chopped
1/2 small onion, chopped
1/4 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
4 slices soft white sandwich bread
3 tablespoons melted unsalted butter
1 vine-ripe tomato, chopped
4 eggs
Grated Parmigiano-Reggiano, for sprinkling

Preheat the oven to 400º.

Preheat a small skillet over medium heat, add 1 tablespoon of EVOO and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes.

With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the cup of a nonstick standard 1/2-cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. Brush the bread with the melted butter.

Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute.

Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. (Don't forget to fill any empty tins with water to help protect your pan.) The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper. Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake 15 minutes.

To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate.

Chewy Peanut Butter Granola Bars

Source: Eating Well via Joe's Blog

1/2 cup roasted salted peanuts
1/2 cup roasted sunflower seeds
1 cup raisins
1/2 cup dried cranberries
1/2 cup dried cherries
2 cups old-fashioned rolled oats (toasted in a 350º oven for 5-8 minutes or until lightly browned and fragrant)
2 cups puffed brown rice cereal
1/2 cup natural peanut butter
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup Lyle's Golden Syrup
1 teaspoon vanilla

Combine peanuts, sunflower seeds, dried fruits, oats and cereal in a large bowl and set aside.

Whisk the peanut butter, brown sugar, light corn syrup and Golden syrup in a medium microwavable bowl and heat on high until mixture is bubbling, about 1 to 2 minutes.

Press the mixture into a 9 x 13-inch baking pan coated with cooking spray. (If mixture is sticky, use a bit of cooking spray on your hands or coat a piece of wax paper with cooking spray and use the paper to help you press the mixture into the pan.) Let bars cool for 1 hour before cutting into bars.

Makes about 16 bars.

Zucchini and Sausage Pasta Bake

Source: Bon Appetit via the CLBB

3 med. zucchini, trimmed & halved lengthwise
1 tbsp. olive oil
1 lb. Italian sausage, casings removed (I used up 3 different kinds of chicken sausage)
1 chopped onion
1 c. whipping cream
1/2 lb. grated Fontina cheese (I used up some fresh mozzarella and Parmigiano-Reggiano)
1/2 lb. Penne (I used up some ziti and farfalle)
1 tsp. oregano

Preheat oven to 375 degrees. Grease 2 1/2 quart casserole. Cut zucchini half into thirds lengthwise, then crosswise into 1 1/2 inch pieces. Heat oil in large skillet over medium heat. Add sausage; cook thoroughly, breaking up with fork.

Transfer to bowl using slotted spoon. Add onion to skillet; cook 5 minutes. Add zucchini. Season and cook 8 minutes. Return sausage to skillet. Add cream and oregano. Bring to a boil. Add half the fontina and stir until melted. Cook penne al dente, drain and return to pot. Add sauce and toss to coat.

Transfer to casserole and top with remaining fontina. Bake until heated through, about 15 to 20 minutes. Can be doubled. Can be prepared ahead of time and refrigerated.

I talked about this recipe HERE.

Zucchini and Corn Pancakes

Italian-Style Vegetable Pancakes from Mark Bittman, NY Times

Yield 4 servings

About 2 pounds zucchini, eggplant or turnips, peeled if necessary (I used corn and zucchini)
1/2 onion, peeled and grated (I used scallions)
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 to 4 tablespoons butter or extra virgin olive oil

1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. The mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.

2. Put the butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put large spoonfuls of batter in the pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.

I talked about this recipe HERE.

Layered Greek Dip

Source: BHG via The Recipe Girl

8 ounce package reduced-fat cream cheese, softened
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1½ cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips and/or multigrain tortilla chips

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.

2. Spread cream cheese mixture into deep 9-inch pie plate or oval platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.

3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Servings: 16
Yield: About 2 1/2 cups of dip
Recipe Source: Adapted from Better Homes and Gardens

Spicy Fried Corn With Bacon and Chipotle

Source: Melissa Clark; NYT, Sept 3, 2008 via the CLBB

Time: 20 minutes

4 ears corn, shucked
1/4 pound bacon (5 slices), roughly chopped
1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped
1/2 teaspoon kosher salt
3 tablespoons fresh chopped cilantro (I subbed parsley)
Sour cream, for serving (optional) (skipped)

1. Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.

2. Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

Yield: 4 servings

I talked about this recipe HERE.

Triple Decker Rice Krispie Treats

Source: Cookie Madness and Baking and Boys

NOTE: Theoretically, I would have liked the top plain layer to be as thick as the other two layers, but I'm not sure how well that would have fit into the pan. I also was not a big fan of the strange flavor the Coco Krispies gave the chocolate layer. I'd be interested to try this layer with just chocolate chips or maybe some cocoa powder mixed in - not sure how that would work. I used 4 cups of marshmallows per layer, not a whole bag and I thought it had plenty of marshmallow.

Chocolate Layer:
4 tablespoons butter
4 cups mini marshmallows
6 cups Coco Krispies cereal
1 cup semi-sweet chocolate chips

Peanut Butter Layer:
3 tablespoons butter
4 cups mini marshmallows
1/2 cup peanut butter
6 cups Rice Krispies Cereal
1 cup peanut butter chips

Plain Layer:
2 tablespoons butter
2 cups mini marshmallows
3 cups Rice Krispies

Line a 13×9 inch pan with parchment paper, leaving some overhang on the long sides of the pan.

Melt butter in a microwave-safe mixing bowl (45 seconds on high). Add marshmallows and toss to coat with butter. Microwave marshmallows for 30 seconds and stir well. Repeat, stirring every 30 seconds, until marshmallows are melted. Stir in chocolate chips and stir until mostly melted, then add cereal and mix well. Place mixture into the lined pan. Lay another sheet of parchment over the top and press down as flat as you can. Set the parchment aside.

Repeat melting procedure for the PB layer – adding peanut butter to the melted marshmallows and stirring before adding Rice Krispies. Spread this layer onto the chocolate layer and use the sheet of parchment paper to press down (I folded it over so as not to get chocolate smeared into this layer). At this point, you’ll be almost to the top of the pan if not at the top.

Repeat melting procedure for the final layer. Spread onto the other two layers and press down firmly.

Let stand at room temperature for at least one hour.

Lift from pan and cut into large squares. I cut mine into about 24 squares.

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Source: Rachael Ray's 365: No Repeats

Serves 4.

1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole milk ricotta cheese
Zest and juice of 1 lemon
1 cup grated Parmigiano-Reggiano

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.

While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.

In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.

Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

I talked about this recipe HERE.

Zucchini Bread

Source: Jane Brody's Good Food Book

3/4 cup whole-wheat flour
3/4 cup unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, if desired
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 egg white
1 whole egg
3/8 cup (6 tablespoons) vegetable oil
1 1/4 cups (about 1 medium) zucchini, packed, finely grated and unpeeled
1 teaspoon vanilla
1/2 cup nuts, finely chopped, optional (I used walnuts)
1/3 cup raisins, optional (I skipped the raisins)

In a large bowl, combine the whole-wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a medium bowl, mix together the egg white, whole egg, oil, zucchini, and vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the nuts and/or raisins, if desired.

Pour the batter into a greased 9x5x3-inch loaf pan. Bake the bread in a preheated 350-degree oven for about 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.

Please visit THIS POST to read more about this recipe.

Chilled Fresh Pea Soup

Source: Jack Bishop's A Year in a Vegetarian Kitchen

Makes 2 large or 4 small servings

1 pound peas in pods
3 scallions, chopped
10 sprigs fresh parsley
1 teaspoon salt, divided
5 cups water
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon sugar
2 cups chopped tender green lettuce leaves (Bishop recommends Bibb; I used plain green-leaf)
1/2 cup heavy cream
chopped chives

Shell the peas and reserve. You should have at least 1 cup of peas; more is fine. Bring the empty pea pods, scallions, parsley, 1/2 teaspoon of the salt and the water to a boil in a saucepan. Reduce the heat and simmer for 20 minutes. Pour the broth through a sieve. Reserve the broth. You should have about 3 cups.

Melt the butter in the empty saucepan over medium-low heat. Add the chopped onion, remaining 1/2 teaspoon salt, and the sugar. Cover and cook, stirring occasionally, until onion is soft but not browned, about 10 minutes. Add the peas and broth, raise the heat, and bring to a boil. Simmer briskly for 3 minutes. Add the lettuce and cook for another 2 minutes. Remove the pan from the heat and let soup cool a bit.

Puree the soup in batches in a blender until very smooth. Add cream and mix well. Chill the soup in an airtight container for several hours.

I talked about this recipe HERE.

Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish

Source: Bobby Flay's Boy Gets Grill

Serves 4.

Relish:
2 ripe Haas avocados, halved, pitted, peeled and diced
4 ounces tiny cherry or grape tomatoes, halved
1/2 red onion, thinly sliced (I used chives)
2 jalapeno chiles, seeded and minced
Juice of 1 lime
3 tablespoons canola oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Quesadillas:
16 thick slices bacon
3 ears corn, husked
Canola oil
Salt and freshly ground pepper
12 (6-inch) tortillas
2 cups grated Monterey Jack cheese
1 cup grated white Cheddar cheese
2 scallions, thinly sliced
2 teaspoons ancho chile powder
Cilantro leaves

Heat your grill to medium.

Grill the bacon, laying it across the grate of the grill, for 4 to 5 minutes on each side, until golden brown and crispy but not blackened. Remove the bacon to a plate lined with paper towels (leave grill on), let cool slightly, and crumble.

Brush the corn all over with oil and season with salt and pepper. Grill the corn on all sides until lightly charred, about 8 minutes total. Remove from the grill and set aside (leave the grill on). To remove the kernels, stand the corn on end in a large bowl and cut downward with a small, sharp knife.

Place 8 of the tortillas on a flat work surface. Divide the cheeses, scallions, crumbled bacon, and charred corn among the tortillas and season with salt and pepper.

Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Press lightly to help the quesadilla hold together. Brush the tops of the quesadillas with oil and sprinkle with the ancho powder. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large spatula, close the grill hood, and continue cooking for 1 to 2 minutes, until cheese has melted and the tortillas are crisp.

Remove the quesadillas from the grill, cut into quarters, and top each quarter with a dollop of the avocado relish. Garnish with cilantro leaves.

I talked about this recipe HERE.

Taco Seasoning

Source: AllRecipes

Note: This seasoned one pound of ground beef for me.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

I talked about this recipe HERE.

Grilled Scallops with Basil Stuffing

Source: CLBB and Mark Bittman's How to Cook Everything

Note: We used this as a companion dish to some king crab legs, so we only grilled up 8 large scallops and cut the basil stuffing in half which worked pretty well.

Makes 4 serving
Time: 30 minutes, plus time to preheat the grill

1/2 cup fresh basil leaves
1 clove garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 pounds or more large sea scallops

Mince the basil, garlic, salt and pepper together until very fine, almost a puree (you can do this in a food processor, but it really won't save you time or effort). Mix in a small bowl or cup with 1 tablespoon of the olive oil.

Make a deep horizontal slit in the side of each of the scallops, but don't cut all the way through. Fill each scallop with about ? teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let sit while you preheat a gas grill or start a charcoal fire; it should be very hot before grilling, with the rack about 4 inches from the heat source.

Place the scallops on the grill (don't pour the remaining oil over them, as it will catch fire), and grill 2 to 3 minutes per side, no more. Serve immediately, with lemon wedges.

I talked about this recipe HERE.

Fennel and Cucumber Salad

Source: RecipeZaar

My notes: I really didn't measure anything for this recipe...I just used it as a backbone. I used only one small bulb of fennel along with some of the stalks and a lot less olive oil.

SERVES 4 -6

1 lb fennel, julienned
10 small radishes, sliced
3 small cucumbers, cubed
1/4 cup olive oil
2 lemons, juice of
1/2 teaspoon fresh mint, chopped
salt and pepper
1/2 teaspoon chives, chopped

Toss fennel, radishes, and cucumber.

Whisk oil and lemon together.

Add mint, salt and pepper and whisk again.

Pour dressing over vegetables and toss.

Serve well chilled.

I talked about this recipe HERE.

Blueberry Freezer Jam

Source: recipe on back of Ball Freezer Jam Fruit Pectin

4 cups crushed blueberries (I used 3 1/2 cups of pureed berries)**
1 1/2 cups sugar
1 1.59-ounce package of Ball Freezer Jam Fruit Pectin

Stir sugar and contents of package in a bowl until well blended.

Stir in 4 cups of crushed fruit (or 3 1/2 cups pureed blueberries). Stir 3 minutes longer.

Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.

**You can use a variety of fruits and berries. For best results, the package directions suggest apricots, berries, cherries, grapes, pears, plums and most other tender fruit, with different directions for peaches. For berries without skins like strawberries or blackberries, I would go with the crushed fruit instead of pureeing it.

Please see this post to read more about this recipe.

Blueberry Galette

Source: The Essential Baker by way of I Shot the Chef

1 1/4 cup all purpose flour
1/4 cup stone-ground fine yellow cornmeal (I used a coarser white corn grit, pulsed it in the food processor with the flour and it worked just fine)
2 teaspoons granulated sugar
1/4 teaspoon salt
4 ounces (8 tbsp) butter, softened (I kept mine chilled as you do for a regular pie crust)
1 tablespoon heavy cream
2 to 3 tablespoons ice water

3 cups fresh blueberries (or other berry) rinsed and dried
2 tablespoons granulated sugar
1 ounce (2 tbsp) butter, chilled
1 tablespoon heavy cream
2 teaspoons granulated sugar

1. In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, sugar and salt. Pulse briefly to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.

2. With the food processor running, pour the cream and 2 tbsp of the ice water through the feed tube. Process until the dough begins to hold together. Turn off the food processor, remove the top, and feel the dough. If it holds together, it is done. If it is still crumbly, add the remaining tablespoon of ice water and process briefly, then check again.

3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.

4. Place the berries and 2 tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Taste the fruit to see if it needs any more sugar.

5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Brush excess flour off the dough, then loosely roll the pastry dough around the rolling pin without the bottom piece of paper. Place a parchment lined baking sheet directly beneath the rolling pin and carefully unroll the pastry dough onto the baking sheet.

6. Mound the sliced berries in the center of the dough circle, leaving a 2 1/2 to 3 inch border all around. Cut the remaining butter into small pieces and distribute evenly over the berries.

7. Fold the border up so that it partially covers the berries. It will naturally form pleats as it is folded. Brush the dough with the cream, being careful that it doens’t run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Gently lift up the folds of the dough and brush under those areas with cream, then replace the folds. Evenly sprinkle the sugar over the dough border.

8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool. Cut the galette into pie shaped wedges to serve.

I talked about this recipe HERE.

Peanut Butter Cookies (from SK)

Source: Smitten Kitchen

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips (I skipped the pb chips)
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

I talked about this recipe HERE.

Bulgur Veggie Burgers with Lime Mayonnaise

Source: Gourmet

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoons soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread, toasted

Cook half of onion with 1/4 tsp salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 tsp pepper, and remaining onion in a food processor until finely chopped.

Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.

While patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.

Serve burgers open-faced on toast with lime mayonnaise.

Recipe by Andrea Albin

I talked about this recipe HERE.

Strawberry Shortcake

Source: Martha Stewart's Everyday Food

Serves 8 (I cut this recipe to 4 servings and it worked fine)

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

I talked about this recipe HERE.

Strawberry-Lime Sorbet

Source: Adapted from Cook's Illustrated

3 cups coarsely chopped strawberries
1/2 cup lime juice
1/2 cup sugar (or up to 1 cup, depending on berries and personal preference)
1/2 teaspoon lime zest
1 tablespoon vodka (to keep sorbet the sorbet from freezing too hard)

Note: The original recipe calls for straining the seeds after pureeing, but seeds don't bother me with the strawberries, so I don't bother.

Combine strawberries, lime juice, lime zest, sugar and vodka in an electric mixer and puree until smooth and sugar is dissolved.

Refrigerate mixture overnight for best results, or until mixture is no more than 40 degrees.

Pour mixture into the bowl of an ice cream machine and follow the directions for your particular machine. With a Cuisinart ice cream maker, it took about 20 minutes for the mixture to freeze.

Scoop sorbet into a container and freeze for at several hours to allow mixture to become firm.

I talked about this recipe HERE.

Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Sauce

Source: Bobby Flay's Boy Gets Grill

The Glaze:
2 tablespoons peanut oil
1 (2-inch) piece fresh ginger, peeled and finely chopped
8 cloves garlic, finely chopped
1/4 cup soy sauce
3/4 cup honey
freshly ground black pepper

Heat oil in a saucepan over medium-high heat. Add the ginger and garlic and cook, stirring until just soft, about 5 minutes; do not brown. Stir in the soy sauce and honey and simmer for just a minute until the honey is melted. Turn off heat, let cook slightly, and season to taste with pepper.

For the sauce:
1 cup smooth natural peanut butter
1/2 cup water
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 tablespoons chopped roasted peanuts (I skipped this)

Combine the peanut butter, water, soy sauce, vinegar, sesame oil, garlic, and ginger in a food processor or blender and process until smooth. Serve the sauce at room temperature an in individual bowls for dipping, garnished with peanuts.

For the chicken:
8 skinless, boneless chicken thighs, cut in half
32 skewers
canola oil
salt and freshly ground black pepper
4 6-inch flour tortillas, stacked and wrapped in foil
fresh cilantro leaves
fresh mint leaves
Bibb or Boston lettuce leaves

Heat your grill to high.

To help the chicken stay flat while cooking, place two skewers next to each other, about 1/2 inch apart, and thread one piece of chicken lengthwise onto them. Repeat with remaining chicken and skewers. Brush the chicken with oil and season with salt and pepper.

Grill the chicken until browned and crusty, about 4 minutes. Turn the skewers over, and reduce the heat to medium or move to a cooler part of the grill. Cook, brushing often with the glaze, until just cooked through, about 4 minutes more.

While the chicken is cooking, place the foil-wrapped tortillas on the grill to heat through, about 5 minutes.

Remove the chicken to a platter. Serve on or off the skewers. To eat, roll two pieces of chicken with cilantro, mint, and lettuce in a tortilla and dip the rolls in the sauce.

I talked about this recipe HERE.

Spinach and Arugula Salad with Indian-Spiced Chickpeas and Charred Red Onions

Source: Jack Bishop's A Year in a Vegetarian Kitchen

2 medium red onions, cut crosswise into 1/2-inch-thick rounds
4 tablespoons extra-virgin olive oil
salt
3 medium garlic cloves, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds
2 15-ounce cans chickpeas, rinsed and drained
2 tablespoons chopped fresh mint leaves
8 cups packed flat-leaf spinach with tough stems removed
4 cups packed arugula leaves with tough stems removed
2 tablespoons fresh lime juice

Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.

Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook just until warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.

Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.

I talked about this recipe HERE.

Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto

Source: Rachael Ray

4 flat breads or pitas, any flavor or variety (I used Gourmet Pita whole wheat)
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
Special equipment: metal skewers

Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.

Wrap breads in foil and place in oven to warm.

Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.

Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.

Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.

Remove bread from oven and cut into wedges.

Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

I talked about this recipe HERE.

S'mores Bars

Source: Gourmet Magazine

2 cups graham cracker crumbs
1/3 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1 pound milk chocolate (I used semi-sweet)
4 cups mini-marshmallows (I used between 3 and 4 cups)

In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture, press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches. Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden, and let it cool in the dish on a rack. In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, pour it over the crust spreading it evenly, and sprinkle it with the marshmallows, pressing them lightly, and the reserved crumb mixture. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares.

Makes about 24 bars.

Gourmet
July 1990

I talked about this recipe HERE.

Salsa Verde Turkey Burgers

Source: Rachael Ray

1 avocado, halved and pitted
1/2 cup mayonnaise (I used 1/4 cup - that was plenty for 4 burgers!)
1 clove garlic, finely chopped
salt
1 pound ground turkey thigh meat (I used a less-fat version)
1/2 cup salsa verde (My salsa verde - Wegmans brand - was a bit watery, so I drained it first)
4 slices (4 ounces) pepper-jack cheese (I used Monterey-jack that I had on hand)
4 Kaiser rolls, split
fresh cilantro
2 small green or red tomatoes, sliced

Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside.

In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form 4 patties.

(We did these on the grill after chilling them for a bit.) In a large nonstick skillet over medium-high heat, cook the patties for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for 4 minutes more.

Spread the avocado aioli on the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices; set the roll tops into place.

I talked about this recipe HERE.

Garlic Scape Pesto

Source: post on CLBB

Makes about 1 ½ cups

6 fresh garlic scapes (I used 5)
½ ounce fresh basil leaves
½ cup Parmesan cheese
2 tablespoons pine nuts
¼ cup Corner Market Secret Recipe Meyer Lemon Extra Virgin Olive Oil (I used EVOO and lemon zest)
1 tablespoon chardonnay wine

In a food processor or blender, purée garlic scapes and basil until smooth. Add Parmesan cheese and pine nuts and continue processing until mixture is smooth. Add olive oil one tablespoon at a time, until pesto reaches desired consistency. Add chardonnay wine and purée until blended. When stored in an airtight container, pesto will keep up to 1 week.

I talked about this recipe HERE.

Shrimp Tikka with Fresh Mango Chutney

Source: Gourmet Magazine

Active time: 45 min Start to finish: 1 hr

Servings: Makes 6 servings

For shrimp:
1/4 cup vegetable oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 tsp ground garam masala
3/4 tsp turmeric
1/8 tsp grated nutmeg
2 lb large shrimp in shell, peeled, leaving tail fan attached

For chutney:
1 tsp ground cumin
1 (3/4-lb) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeño with seeds
3 Tbsp fresh lime juice
3 Tbsp thinly sliced mint
3 Tbsp chopped cilantro

Marinate shrimp:
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.

Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);

Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

I talked about this recipe HERE.

Roasted Cauliflower

Source: Epicurious

1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

I talked about this recipe HERE.

Mushroom Stuffed Chicken Breasts with Madeira Sauce

Source: Cooking Light

1 teaspoon olive oil, divided
2 cups diced crimini or button mushrooms (I used shiitake and I had more like 4 cups)
1 large garlic clove, minced
1/4 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
4 (1/2-ounce) slices Gouda or fontina cheese (I used Fontina)
3/4 cup low-salt chicken broth (I used a full can of broth)
1/4 cup Madeira or dry sherry (I used sherry and used a 1/2 cup)
1 teaspoon cornstarch
1 teaspoon water
4 small crimini or button mushrooms, halved (optional)
Thyme sprigs (optional)

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add diced mushrooms and garlic; sauté 3 minutes. Stir in pepper, and set aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

(Before adding the broth and wine, I put in my extra mushrooms and sauteed a bit.) Add broth and Madeira to skillet. Bring to a boil; cook 2 minutes or until reduced to 3/4 cup. Combine cornstarch and water; add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Nutritional Information: CALORIES 207 (30% from fat); FAT 6.9g (sat 3.1g,mono 2.3g,poly 0.6g); PROTEIN 31g; CHOLESTEROL 82mg; CALCIUM 117mg; SODIUM 207mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 4.1g

Jeanne Kelley , Cooking Light, MAY 1997

I talked about this recipe HERE.

Peanut Butter Ribbon Fudge Brownies

Source: Cookie Madness

Peanut Butter Ribbons:
1/4 cup peanut butter chips (42 grams)
1/4 cup peanut butter (70 grams)
1 tablespoon butter (14 grams)

Brownies:
4 oz unsalted butter – (114 grams)
1 cup plus 2 tablespoons granulated sugar (223 grams)
½ cup plus 2 tablespoons Dutch process cocoa (or European Style)
1/2 teaspoon salt (2.5 ml)
1/2 teaspoon baking powder (2.5 ml)
1/2 tablespoon vanilla extract (9 ml)
2 large eggs
3/4 cup unbleached all purpose flour (96)
1/2 cup chocolate chips (85 grams)

Preheat oven to 350 degrees F. (180 C) Line an 8 inch pan with non-stick foil or parchment paper.

Prepare ribbons first. In a microwave safe bowl, combine pb chips, pb and butter. Melt on high 30 seconds. Stir until smooth. Spoon a rectangle (don’t worry too much about size, but try to make it at least 6 inches long) onto a plate lined with wax paper. Chill for 30 minutes or until set.

Prepare batter. In a medium-sized microwave-safe bowl, melt the butter on high. When butter is melted, stir in the sugar. Return the mixture to the microwave and heat until mixture is very hot, but not bubbling (1 minute). Stir well to help dissolve some of the sugar.

Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, stirring until combined. Spoon half of the batter into prepared pan.

Remove peanut butter ribbon mixture from refrigerator and slice into long, thin strips (width & length will vary). Lay half of the strips over the chocolate batter, then spoon remaining chocolate batter over strips.

Bake the brownies for 25-27 minutes, until a cake tester inserted into the center comes out dry. Remove them from the oven and immediately lay remaining strips decoratively over hot brownies — pressing them gently Let cool completely on a cooling rack, then transfer to refrigerator to chill for a few hours. Lift from pan and slice into squares.
Makes 16 or more, depending on how you cut them.

I talked about this recipe HERE.

Chicken Thighs Braised in White Wine

Source: Everyday Food

Serves 4

8 bone-in skinless chicken thighs (about 2 3/4 pounds) (I used boneless)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
Cooked rice, for serving (optional)

1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes. (I reduced the overall cooking time for this recipe by 10-15 minutes since I was using boneless chicken thighs.)

2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

3. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

I talked about this recipe HERE.

Southwestern Cheese Soup

Source: Moosewood Restaurant Simple Suppers

Serves 4-6

2 cups chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
1 4.5-ounce can of chopped mild green chiles
3 cups diced potatoes
1 quart vegetable broth
1 15-ounce can of creamed corn
1 15-ounce can of diced tomatoes
2 1/2 cups grated sharp Cheddar cheese

In a soup pot, sauté the onions and garlic in the oil until the onions are soft, about 10 minutes. Stir in the chiles and potatoes. Add the broth, cover, and bring to a boil. Add the corn and tomatoes, cover, and simmer on low heat, stirring occasionally, until potatoes are tender, about 5 minutes.

Divide the cheese among four to six bowls. Ladle the hot soup over the cheese.

I talked about this recipe HERE.

Marcy's Legendary Chocolate Chip Cookies

Source: CLBB

from A Passion for Baking, Marcy Goldman
Makes 7 to 10 jumbo cookies (or 4 dozen nice sized ones)

"These cookies have remarkable girth, amazing flavor, chewy centers, and a buttery, vanilla-kissed batter. You need two hands to hold one of these awesome cookies and three friends to share one with. I recommend double-strength vanilla. I would also use a mixture of chopped Lindt semisweet chocolate as well as regular good-quality chocolate chips."

1 cup unsalted butter, softened
1-1/2 cups firmly packed brown sugar
1/4 cup white sugar
1 tablespoon pure vanilla extract
2 large eggs
1 egg yolk
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1-1/2 cups chopped semisweet chocolate (I skipped this)

Preheat oven to 350. Stack two baking sheets together and line the top sheet with parchment paper. Arrange oven rack to upper third of oven.

In a mixer bowl, cream butter with sugars until well blended. Add vanilla, eggs, and egg yolk. Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 TBSP more flour. Dough should be soft but not too greasy or slick. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. Either approach will help cookie dough "set up."

Scoop or form balls of 7 to 8 ounces of dough (yes, weigh it!) and place on prepared baking sheets about 2 to 3 inches apart. If you don't have a scale, use 1 cup dough per cookie; each will measure 3 inches in diameter once placed on the baking sheet. (Obviously you can only bake a few of these at a time.)

Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking. Remove from oven and let cool on baking sheet 15 to 20 minutes before removing.

I talked about this recipe HERE.

Rarebit Risotto

Source: Moosewood Restaurant Simple Suppers

1 quart of vegetable broth
1 tablespoon olive oil
1 1/2 cups of Arborio rice
12 ounces of beer
3 cups chopped broccoli
1 tablespoon Dijon mustard
4 cups loosely packed grated sharp cheddar cheese (about 10 ounces)
2 cups of chopped tomatoes, or halved cherry tomatoes
sprinkling of ground black pepper to taste

In a sauce pan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

Meanwhile in a large, heavy saucepan on medium high heat warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.

When the last of the broth is absorbed, the kernels should be al dente and the risotto moist. (I almost never use the full amount of broth in any risotto recipe. I usually cut the liquid back by 1/3-1/2 and taste after each ladleful is absorbed. I stop adding liquid when the rice is done.)

Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve.

I talked about this recipe HERE.

Spicy Shrimp and Bok Choy Noodle Bowl

Source: Rachael Ray

Serves 4 (more like 6 for us)

3 tablespoons vegetable oil (I used about 1.5 tablespoons)
2 teaspoons crushed red pepper flakes (yikes, no more than 1/2 teaspoon for us!)
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated (I used bottled ginger paste)
1/2 pound shiitake mushroom caps (a couple of cups), sliced
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut into sticks lengthwise (I used 3 baby bok choy - it could maybe use 4)
Salt and pepper
1 quart chicken broth (I used organic, low-sodium)
1 cup seafood stock, available on soup aisle or 1 cup clam juice (I used clam stock)
1 1/2 pounds medium shrimp, peeled and deveined
1/2 pound vermicelli (thin spaghetti) (I used Chinese-style wheat noodles)
4 scallions, cut into 3-inch pieces, then shredded lengthwise into thin sticks

Heat a medium soup pot over medium-high heat. Add vegetable oil, three turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook for three minutes. Add in scallions and cook two minutes, then turn off soup and let it sit 2-3 minutes more. Adjust salt to taste and serve.

I talked about this recipe HERE.

Hearty Sausage and Lentil Soup

Source: Whole Foods Market

Serves 4 to 6

1/4 cup extra-virgin olive oil (I used a tablespoon or two)
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
8 ounces Italian sausage (sweet or hot, depending on your preference), cut into small pieces
8 ounces mixed mushrooms, coarsely chopped, such as white, cremini, shiitake, portobello and oyster (I used shiitake and cremini)
1 cup diced tomatoes with their juice
1 cup dry red wine
2 1/2 cups low-sodium chicken broth (I used 2 cans of chicken broth and 2 cup of water to equal a total of 5 cups of broth)
2 1/2 cups mushroom broth or low-sodium chicken broth
pinch of crushed red pepper
7 ounces French or brown lentils, picked through for stones and rinsed (I used French/green)
8 ounces fresh baby spinach, shredded into ribbons
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh chopped thyme
grated Parmigiano-Reggiano cheese for garnish

Heat olive oil in a soup pot over medium-high heat. Add carrots, celery, onion and garlic and slowly sauté until the onions become translucent. Be careful not to burn the garlic. Add the Italian sausage pieces. When they start to brown, add the mushrooms and continue to sauté.

When the mushrooms have released most of their liquid, add diced tomatoes and juice, red wine, beef broth, mushroom broth, crushed red pepper and lentils. Cover the pot and bring the soup to a boil. Reduce heat and simmer until the lentils are almost tender. Add water if a thinner soup is desired.

When lentils are almost tender, stir in the spinach, salt and pepper. Simmer for 2 to 3 minutes to cook the spinach, then add the fresh thyme. Serve the soup, piping hot, with a sprinkling of grated Parmigiano-Reggiano cheese.

Nutrition Info: Per serving (About 16.5oz/473g-wt.): 350 calories (200 from fat), 22g total fat, 6g saturated fat, 13g protein, 20g total carbohydrate (5g dietary fiber, 3g sugar), 30mg cholesterol, 910mg sodium

I talked about this recipe HERE.

Creamy Tomato Soup

Source: Jack Bishop's A Year in a Vegetarian Kitchen

Creamy Tomato Soup

2 28-ounce cans whole tomatoes
1 tablespoon light or dark brown sugar
3 tablespoons unsalted butter (I think I used 2 or less)
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips
Salt
1 tablespoon double-strength tomato paste (the kind in the tube)
1/8 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
2 cups vegetable broth
Cayenne pepper

1. Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.

2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2.5 cups strained tomato juice.

3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.

4. Puree the soup in batches (or use your stick blender!) until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.

Serves 4.

I talked about this recipe HERE.

Bill Yosses' Best Chocolate Chip Cookies

Source: CLBB

Adapted from The New York Times Dessert Cookbook

4 ounces (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar
¼ cup unsweetened hazelnut paste or peanut butter (all natural, no oil added) (I used Smucker's Natural PB)
2 large eggs
2 vanilla beans, seeds scraped out (I used 1 teaspoon vanilla extract)
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces chocolate chips or chopped chocolate of choice

Cream the butter and sugars in the large bowl of a free standing mixer. Add the nut butter/paste, beating until smooth. Beat in the eggs and the vanilla beans, scraping the bowl as needed.

In another bowl, sift together the flour, baking soda and salt. Gradually add the dry mixture to the wet, and combine at low speed until the dough comes together. Mix in the chocolate. Cover the dough with plastic wrap (or transfer to Tupperware) and chill for at least 30 minutes. (I did not chill the dough and they were terrific.)

Preheat the oven to 375 F. Line baking sheet with parchment paper. Using a tablespoon ice cream scoop, drop heaping tablespoons of the dough onto the cookie sheet.

Bake until lightly browned, 9-13 minutes. Cool the cookie sheets on a cooling rack before removing the cookies.

Makes about 36.

I talked about this recipe HERE.

Cauliflower, Pasta and Cheese Gratin

Source: Cooking Light

8 cups water
6 cups cauliflower florets (about 1 1/2 pounds)
3/4 teaspoon salt, divided
8 ounces uncooked small seashell pasta (I used elbow pasta)
1/4 cup all-purpose flour
3 cups 1% low-fat milk (I used skim milk)
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
3 garlic cloves, crushed
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (I used regular extra-sharp cheddar)
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 cup finely chopped green onions
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
2 (1-ounce) slices white bread (I used sourdough)
2 teaspoons butter, melted

Preheat oven to 400°.

Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper. Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400° for 20 minutes or until lightly browned.

Yield: 6 servings (serving size: 1 1/2 cups)

Nutritional Information: CALORIES 375 (24% from fat); FAT 10g (sat 5.7g,mono 2.7g,poly 0.7g); PROTEIN 21.2g; CHOLESTEROL 28mg; CALCIUM 476mg; SODIUM 788mg; FIBER 3.1g; IRON 1.5mg; CARBOHYDRATE 49.6g

Cooking Light, JANUARY 2000

I talked about this recipe HERE.

Risotto with Porcini Mushrooms and Mascarpone

Source: Cooking Light

1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth (sub veg broth to make recipe vegetarian)
Cooking spray
1 cup uncooked Arborio rice or other short-grain rice (I ran out of Arborio and had to sub about 1/2 cup barley)
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese (I used between 1/4 and 1/2 cup)
1 tablespoon chopped fresh or 1 teaspoon dried thyme (I used fresh)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine 1 1/2 cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid; chop mushrooms.

Bring reserved soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic to pan; sauté 5 minutes. Add wine; cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.

Yield: 4 servings (serving size: 1 cup)

Nutritional Information: CALORIES 198 (28% from fat); FAT 6.1g (sat 3.2g,mono 1g,poly 0.3g); PROTEIN 8.9g; CHOLESTEROL 15mg; CALCIUM 113mg; SODIUM 449mg; FIBER 1.2g; IRON 1.9mg; CARBOHYDRATE 27g

Kathleen Kanen , Cooking Light, SEPTEMBER 2007

I talked about this recipe HERE.

Fettuccine with Mascarpone and Sage-Walnut Brown Butter

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
salt
1/4 teaspoon freshly ground black pepper
3/4 pound dried egg fettuccine or tagliatelle
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped walnuts
1 tablespoon minced fresh sage leaves

1. Combine the mascarpone, Parmesan, 1/2 teaspoon salt, and the pepper in a small bowl and beat with a spoon until smooth. Set the mascarpone mixture aside on the counter so it can come to room temperature.

2. Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add 1 tablespoon salt and the past and cook until al dente.

3. As soon as the pasta goes into the pot, melt the butter in a large skillet over medium heat. When the foaming subsides, add the nuts and cook until the nuts are very fragrant and the butter is golden brown, 2 to 3 minutes. Add the sage and 1/2 teaspoon salt and remove the pan from the heat.

4. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta and 1/4 cup of the cooking water to the pan with the nuts and toss over low heat until combined, adding more water as necessary to moisten the pasta. Divide the pasta among individual bowls, top with a dollop of the mascarpone mixture, and serve immediately. (I mixed the mascarpone mixture in with the rest of the pasta mixture.)

I talked about this recipe HERE.

Curried Red Lentils with Caramelized Onions

Source: A Year in a Vegetarian Kitchen, by Jack Bishop

Serves 4 as a main course

For the Curried Red Lentils:
2 tablespoons canola oil
4 medium garlic cloves, minced
1 tablespoon minced gingerroot
2 teaspoons curry powder
3 1/2 cups water
1 cup unsweetened coconut milk (I used one whole can and cut back on the water)
1 1/2 cups dried red lentils, rinsed and picked over to remove any stones
salt
1/4 cup chopped fresh cilantro leaves (I skipped)

For the Quick Caramelized Onions:
2 tablespoons unsalted butter (for a vegan version, use oil)
3 medium onions (about 1 pound), halved and thinly sliced
1/2 teaspoon salt
1/2 teaspoon sugar

For the Rice Pilaf:
1 1/2 cup basmati rice (or long grain white rice)
2 tablespoons unsalted butter or canola oil (for a vegan version, use oil)
6 green cardamom pods, lightly crushed with the side of a chef's knife (or one cinammon stick)
2 1/4 cups water
1 teaspoon salt

(Note: I did the rice in the rice cooker. If you have a fuzzy logic cooker, you can set the rice cooker to "Quick Cook" and heat the butter or oil. Follow the directions for the cardamom pods and rice and when finished sauteeing, add the water and simply reset the cooker to the proper setting for whatever rice you are using.)

1. For the rice pilaf: Place the rice in a medium bowl and fill with cold water. Swish the rice around in the water with your fingers. Carefully drain off the water, keeping the rice in the bowl. Repeat the rinsing and draining steps until the water is no longer cloudy, 4 or 5 more times. Set the rice aside.

Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. If using, add the cardamom pods (or cinnamon stick) and cook until it (for cinnamon stick: begins to unfurl slightly and) is aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.

Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff the rice with a fork and serve.

(Note: In order to get the onions really caramelized, I started the onions first, then moved on to the lentils.)

2. For the lentils: Heat the oil in a large saute pan over medium-high heat until shimmering. Add the garlic, ginger, and curry powder and cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and 1/2 teaspoon salt and bring to boil. Reduce the heat to low, cover, and simmer, stirring once or twice, until the lentils have fallen apart, about 20 minutes. Uncover, raise the heat, and simmer until the lentils thicken a bit (they should be loose but not liquidy), about 5 minutes. Stir in the cilantro and adjust the seasonings, adding salt to taste.

3. For the onions: Meanwhile, melt the butter in a medium skillet over medium-high heat. Once the foaming subsides, add the onions, salt, and sugar and cook, stirring occasionally, until the onions soften and begin to color slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are very tender and nicely brown, about 15 minutes. (If the onions start to burn at any point, reduce the heat)

4. To serve: Spoon some rice pilaf into individual shallow soup or pasta bowls. Spoon some lentils over the rice, top with a tangle of caramelized onions, and serve.

I talked about this recipe HERE.

Mexican Polenta-Stuffed Peppers

Source: Moosewood Restaurant Simple Suppers

Serves 4 to 6.

5 large bell peppers (any color you choose - I did red and green)
1 1/2 tablespoons olive oil
sprinkling of salt

Polenta
4 cups water
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (this didn't add much heat at all - I would definitely increase next time)
1 cup polenta cornmeal
1 1/2 cups corn kernels (I used frozen)
1 tablespoon olive oil or butter
1 1/2 cups grated sharp cheddar cheese
1/2 cup chopped spanish olives

Salsa
1 16-ounce jar of your favorite salsa
1 15-ounce can of black beans, drained
1/4 cup chopped cilantro (optional)

Preheat oven to 450º. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape (whoops, I forgot this part). Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil or butter, 1 cup of cheese, and the olives. Remove from the heat.

Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.

To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.

I talked about this recipe HERE.

Skillet Pasta Quattro Formaggi

Source: The Best 30-Minute Recipe, from Cook's Illustrated

Serves 4 (more like 6 for us)

2 tablespoons unsalted butter
2 shallots, minced
salt and ground black pepper
3/4 cup dry white wine
4 3/4 cups water (I used 4 cups - it seemed like plenty)
1 1/4 cups heavy cream (I used 8 ounces + 1/4 cup skim milk instead of buying two containers for heavy cream for that extra 1/4 cup)
12 ounces penne (3 3/4 cups) (I used ziti - any tubular pasta will work well)
3/4 cup shredded fontina cheese
1/2 cup crumbled Gorgonzola cheese
1/3 cup grated Pecorino Romano cheese (I used regular Romano)
1/3 cup Parmesan cheese (I used Reggiano)

1. Melt butter in a 12-inch nonstick skillet over medium heat. Add shallots and 1/2 teaspoon salt and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.

2. Stir in wateer, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.

3. Off heat, stir in cheeses, one after another. Season with salt and pepper to taste and serve.