Shelly's Healthy Brownies

We were surprised (and delighted) when we found out what was in them.

INGREDIENTS:

1 cup nut butter
1/2 cup honey
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
3 T cocoa
1/2 cup cooked butternut squash (mashed)
1/2 cup chopped walnuts
some dark chocolate mint bar (melted)

Bake at 350 for 25-30 minutes in a 9 x 9 pan.

Baked Herb Crusted Chicken

INGREDIENTS:

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

DIRECTIONS:

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.

Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

Whole Wheat Biscuits

INGREDIENTS

1 cup whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cold, cut into pieces
1 cup buttermilk, cold

DIRECTIONS

Preheat oven to 450 degrees F.

In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.

Roasted Carrots

via The Food Network (Ina Garten)

INGREDIENTS:
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

DIRECTIONS

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes [mine took 35], until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Baked Macaroni and Cheese

via The Food Network (Alton Brown)

INGREDIENTS
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping

3 tablespoons butte
1 cup panko bread crumbs

DIRECTIONS

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Black Bean and Butternut Squash Burritos

via RMR. In her words:

First inspired by a trip to the Moosewood last fall, this was my second go around with these burritos and I am a big fan. I made 15 of them last night, we ate 10, and I'm freezing the remaining 5 for a future date. They are very hearty and filling while managing to feel exceptionally healthy when you are eating them. What an awesome find.

From Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Vegetable-Wraps-5926

Ingredients: (my modifications are in parentheses)

1 1/2 tablespoons olive oil --(peanut oil as needed)
2 large garlic cloves, minced --(omitted)
1 cup diced red bell pepper --(chopped up one whole pepper)
1 cup diced yellow bell pepper --(chopped up one whole pepper plus a whole orange pepper)
1 cup 1/2-inch pieces zucchini --(chopped up three zucchinis)
1 cup 1/2-inch pieces peeled butternut squash --(maybe three cups? a lot)
1 cup chopped red onion --(chopped one whole onion)
2 teaspoons ground cumin --(to flavor)
1 15-ounce can black beans, drained --(1 16 oz. can + 1 16 oz. can red kidney beans)
1 cup (packed) grated hot pepper Monterey Jack cheese --(grated a whole medium sized chunk)

4 9- to 10-inch-diameter flour tortillas (burrito size) --(15 tortillas)
4 tablespoons chopped fresh cilantro --(lots)

Directions:

1) Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. (I sauteed the squash separately and then pureed it in the blender with a little left over pumpkin). Mix in cumin (plus salt, pepper, and other spices) and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork (I didn't mash my beans, just the squash.) Mix in vegetables and cheese.

2) Place tortillas on work surface. Spoon a generous 1/3rd cup of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)

3) Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.

Arugula and Avacado Salad

via KT via Raising the Salad Bar

YUM.

serves 4

Ingredients:
2 bunches arugula, washed and dried (about 6 cups)
1-2 avocados sliced
shaved parmigiano reggiano, to taste

Lemon dressing:
2 tablespoons fresh lemon juice
1 medium clove garlic, finely minced
4-5 Tablespoons olive oil
salt & ground pepper to taste

1. To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
2. Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top

Naked Tomato Sauce

via Smitten Kitchen

I usually avoid Smitten Kitchen recipes--they look pretty, and also hard. This recipe was time consuming, but so exactly the thing that I wanted it to be, I will certainly make it again. Yum.

INGREDIENTS

3 pound plum tomatoes (I used Roma)
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti
1 tablespoon unsalted butter, or maybe two if nobody is looking

DIRECTIONS

Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peeling the tomatoes should now be a cinch. Discard the skins. Keep the pot full of hot water — you can use it to cook your spaghetti in a bit.

Cut each of your tomatoes in half lengthwise and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices.

Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. There are several ways to break the tomatoes down (with your hands, chopping, an immersion blender that I don’t think Italian Grandmothers would approve of but don’t worry, they’re not in the kitchen with you anyway) but I loved Conant’s suggestion of a potato masher, as it gives you the maximum control over how chunky, smooth you want your sauce.

Once the sauce has begun to boil, turn your heat down to medium-low and gently simmer your tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add your strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small dish. You’ll need it shortly.

When the tomato sauce has been simmering for about 25 minutes, bring your tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook your spaghetti until it is al dente, i.e. it could use another minute of cooking time. Reserve a half-cup of pasta cooking water and drain the rest.

Once your sauce is cooked to the consistency you like, stir in the reserved olive oil and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Stir in the butter, if using, and serve immediately with slivered basil for garnish. We found that sauce this good, this simple and rich, needs no grated cheese.

The BEST Chocolate Ice Cream EVER

via Brown Eyed Baker

I found this recipe by googling "best chocolate ice cream ever." And as it turns out, it was ridiculously good.

INGREDIENTS

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate (I use semisweet or milk because that's just how I am. :))
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

DIRECTIONS

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

The infamous "Cafe Rio Recipes": Tomatillo Dressing

via Everyone

1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

The infamous "Cafe Rio Recipes": Pico de Gallo

via Everyone

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt
1/2 t pepper

The infamous "Cafe Rio Recipes": Lime Rice

via Everyone

in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

The infamous "Cafe Rio Recipes": Chicken

via Everyone

INGREDIENTS

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

DIRECTIONS

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken
and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

The infamous "Cafe Rio Recipes": Pork

via Everyone.

INGREDIENTS

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

DIRECTIONS

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple
of hours on high and switched to low, that made it shred easier; also, when you add
the other ingredients, please take out some of the water, leaving only about ½ in. in the
bottom of the pot). Add ingred. to pork 3 hours before it is done.

Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Buttermilk Waffles

via KT

Oh, waffles with strawberries and whipped cream. A Melville breakfast classic, brought to us, like so much of our loveliness, from KT (now) C.

INGREDIENTS

4 eggs, separated

4 c flour

1 T baking soda

1 t salt

1 cup oil

4 c buttermilk

DIRECTIONS

1. Combine dry ingredients, then add oil, buttermilk, & egg yolks

2. Whip egg whiltes (for fluffy batter) and fold into batter.

Jicama Avacado Salad

via H. Linebarger

I had this salad at a lovely dinner party with three lovely women. Don't let peeling and chopping jicama deter--it's so tasty.

INGREDIENTS

1 to 1 1/2 cup jicama
1 cup black beans (I add the whole can)
1 cup corn (I add the whole can)
2 avacodos
1 container grape tomatoes
2 Tbsp chopped cilantro
1 garlic clove minced or chopped
Feta cheese (I usually use most of a container of the crumbled kind,
whatever you like)

1 tsp pepper
2 Tbsp honey
1/4 C olive oil
1/4 C squeezed lime juice

DIRECTIONS

Chop and mix. :) Mix the dressing (last four ingredients) separately before adding to salad.

Blonde Brownies

via Nestle Tollhouse website

Because Mark wanted them.

INGREDIENTS
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
3 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate chips

DIRECTIONS

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.

BAKE for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.

Quinoa Chili

via Feed Your Family

Another Team M favorite. Cinnamon, cinnamon--don't forget the cinnamon!

INGREDIENTS

2 cans kidney beans, rinsed & drained (or whatever beans you like) (I use 1 can kidney, 1 can black)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water &
cup frozen corn
1 can tomato sauce, low salt (about 2 cups)
1 cup water

DIRECTIONS

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings.

Tomatoe Basil Bisque

via my co-worker Chrissie

Puree tomatoes

Add 4+ large tomatoes to boiling water. Scald the skins to peel them off and then core tomatoes. Puree the mixture in blender or food processor. Simmer the mixture, sprinkle with salt and sugar. Spoon off foam. Stir frequently. (You can use canned tomato puree too).

Now make soup:

4 tablespoons butter

1/2 + large yellow onion

1 celery stalk

1 + tablespoon flour

1/2 + tablespoon smashed garlic

2 cups fresh diced tomatoes

1 tablespoon chopped fresh basil

2 cups tomato puree

1 cup whole milk

1/4 cup heavy whipping cream

1/2 bay leaf (remove after cooking)

Salt and pepper

Heat butter in soup pot. Finely chop onion and celery and add to butter. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stir until paste forms. Add garlic, diced tomatoes and basil. Stir in tomato puree and milk, then whipping cream. Add bay leaf and simmer on low for about an hour. Salt and pepper. Serves 2 hungry people or 4 tasters.

Roasted Cauliflower and Cheddar Soup

via A Hint of Honey

INGREDIENTS

1 large head cauliflower, roughly chopped
2 large shallots, peeled and quartered
3 cloves garlic, peeled
2 Tbsp. extra virgin olive oil
4 cups homemade or low-sodium chicken broth
1 1/2 cups sharp white cheddar cheese, shredded
1 Tbsp. fresh thyme, chopped
kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. Toss cauliflower, shallots, and garlic with olive oil to coat. Season with kosher salt and pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

2. Cool vegetables slightly and then puree in the food processor or blender with some of the chicken broth. (Some texture is good, just not large chunks.) Place the pureed vegetables and remaining chicken broth in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cheddar and thyme and season to taste with salt and pepper. Serve warm with crusty whole wheat bread.

Serves 4.

Lemon Sandwich Cookies

via Martha Stewart

Made for Sarah O's epic bridal shower.

INGREDIENTS
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling

Creamy Lemon Filling

1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).

3. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

4. Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Raspberry Lemon Thumbprint Cookies

via Martha Stewart (I think)

INGREDIENTS

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch (I left this out)
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

In a small bowl, combine the jam and Chambord. Stir to combine.

In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.

Rolo Cookies

via The Sisters Dish

I make these for my students every year, which we eat while watching Dead Poets Society on the day before Christmas break. Last year, Mark saved my bacon by baking the dough for me while I did some other nonsense.

INGREDIENTS

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)

DIRECTIONS

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

2. In a medium blow, sift flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Makes about 3 dozen cookies

Lentil Soup

Lentils: super good for you. This soup: Surprisingly good-tasting.

INGREDIENTS

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I have never added this)

DIRECTIONS

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Can't remember my source on this one.

Roasted Caprese Pasta

via Lindsay

Easily our favorite meal.

INGREDIENTS

Spaghetti/farfalle pasta cooked and drained
1 part quartered and cubed zucchini (1 1/2 cup fresh zucchini per person)
1 part sliced tomatoes (1 1/2 cup sliced tomatoes per person)--I chop the tomatoe
2-4 cloves pressed garlic
generous sprinkling salt and pepper
drizzle extra virgin olive oil
fresh basil, torn into small piece
fresh mozzarella, cubed

DIRECTIONS

Boil your choice of spaghetti or bowtie pasta until al dente. Meanwhile combine
zucchini, tomatoes and garlic, drizzle with olive oil, season with salt and pepper and spread on a rimmed cookie sheet. Roast vegetables, turning often until vegetables are soft (about 15 minutes).

Divide pasta onto plates, top with roasted vegetables, add fresh basil and mozzarella as desired.

Butternut Squash Soup

via The Food Network

I was on a soup kick last fall, and this simple soup was a winner.

INGREDIENTS

1 (2 to 3 pound) butternuts squash, peeled and seeded
2 T unsalted butter
1 medium onion, chopped
6 C chicken stock
nutmeg
salt and pepper
I also add an apple, peeled, seeded and chopped

DIRECTIONS
Cut squash into 1-in chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash [and apple] and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Honey Lime Enchiladas

from Rachel Ray, via Lindsay

INGREDIENTS

6 T honey
5 T lime juice (or juice from one lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken, cooked and shredded (I sometimes use canned as a shortcut)
8-10 flour tortillas
1lb shredded Monterrey Jack cheese
16 oz can green enchilada sauce (green salsa can substitute)
1 C heavy cream (half and half can substitute)
chopped tomatoes and green onions, optional

DIRECTIONS

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on bottom of 9x13 baking dish. Fill flour tortillas with chicken, green onions, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese, remaining green onions, and tomatoes. Bake at 350 for 30 minutes until brown and crispy on top.

Mer's Chocolate Chip Cookies

My favorite chocolate chip cookie recipe from one of the coolest people I barely know, but who I admire from afar via her blog. :)

Apparently, she adopted the recipe from someone else, too. A favorite variation: Trader Joe's mini peanut butter cups.

Christina's Chocolate Chip Cookies

INGREDIENTS

¾ c. Butter

2 ½ c. Flour

1 c. Granulated sugar

1 tsp. Baking soda

1 c. Brown sugar

1 tsp. Salt

2 eggs

12 oz. Milk chocolate chips

2 tsp. Vanilla

6 oz. Semi-sweet chocolate chips

DIRECTIONS

Cream butter, sugars, eggs, and vanilla together until well blended (about 1 minute). Mix flour, baking soda, and salt together, then add to wet mixture. Add chocolate chips. Bake at 375º for 10 min. Watch closely and don’t burn. (In my high altitude oven they take 8 min. 15 seconds.)

To make chocolate cookies, substitute ½ c. cocoa for ½ c. of flour. Then substitute a 6 oz. bag of butterscotch or peanut butter chips for one of the chocolate chip portions.