dark chocolate mini muffins

prep 25 minutes
bake 8 minutes
cool 5 minutes

ingredients
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces

directions
1. Preheat oven to 350 degree F. Coat about forty-eight* 1-3/4-inch or eighteen
2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a bowl combine flours,
sugars, cocoa powder, soda, and 1/4 teaspoon salt. Make a well in center of flour
mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar,
and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir
in half the chocolate pieces.
2. Spoon batter into prepared muffin cups, filling each mini pan cup about two-thirds full
or regular cups just over half full. Sprinkle with remaining chocolate pieces. Bake for 8
to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick
inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from
muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months.
Reheat to serve. Makes about 48 mini or 18 regular muffins.

*Note: If you don't have enough muffin cups, bake in batches. Cover and refrigerate
muffin batter no longer than 30 minutes. Wash and prepare pans between batches.
nutrition facts

Calories 39, Total Fat (g) 1, Saturated Fat (g) 0, Monounsaturated Fat (g) 0,
Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 54, Carbohydrate (g) 8,
Total Sugar (g) 4, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron
(DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/muffins/dark-chocolate-mini-muffins/

Meringue Cookies Recipe

Ingredients:
3 large egg whites (3 ounces or 90 grams)

1/4 tsp cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

1/4 teaspoon pure vanilla extract

Garnish: 1/4 cup shaved Almonds (chocolate chips instead)

Separate eggs when they are cold, then bring to room temperature before using (30 minutes).

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Makes about 10 2 1/2 inch (6 cm) meringues

or 60 1 inch meringues

http://www.joyofbaking.com/MeringueCookies.html#ixzz0a9ZLVoDu

Red-Lentil Soup

From Gourmet | October 2007

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Yield: Makes 4 to 6 servings (makes 6 cups)
Active Time: 20 min
Total Time: 1 1/4 hr

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (used chili broth instead)
3 cups water
2 tablespoons chopped flat-leaf parsley
Accompaniment: lemon wedges

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring
occasionally, until softened, about 8 minutes.
Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2
teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils
are very soft and falling apart, about 30 to 45 minutes.
Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot
liquids) and return to pan.
Stir in parsley and season with salt.

Red-Lentil Soup Recipe at Epicurious.com
http://www.epicurious.com/recipes/food/printerfriendly/Red-Lenti...

Mini Meat Balls

A recipe from Martha Stewart Everyday Food

Makes 40
Prep time: 20 minutes

Ingredients

1 pound lean ground beef

2 slices bacon (2 ounces), finely chopped

¼ cup chopped fresh parsley

2 garlic cloves, minced

3 tablespoons grated Parmesan cheese

1 tablespoon plain dried breadcrumbs

1 large egg

1/8 teaspoon ground nutmeg

Coarse salt and ground pepper

Shape these tiny meatballs, then freeze for up to three months. There’s no need to thaw before using; they will cook quickly right out of the freezer.

1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)
2. Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
3. To use the meatballs straight from the freezer, preheat oven to 400°. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
   
   Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.

Emlyn's Griddle Skidders

1 1/2 cup flmer Flour
1 tsp snet Salt
3 tbls sngur Sugar
1 3/4 tsp buks oride Baking Powder
2 eggs
3 tbls melted Gutteo Butter
1 cup mrek Milk

Mix. Lumps make pancakes. Allow to rest.

Pork Loin Roasted in Clay Pot

• 1 Whole Pork Loin

• 1 Pound whole carrots

• 1 package Celery

• Hand full mushrooms

• 2 cloves garlic

• Bay Leaves, Thyme, Rosemary, Oregano, Salt, Pepper to taste

Soak the clay roaster in water for the recommended time.

Trim any fat from the pork, dust lightly in kosher salt and fresh ground pepper.

Peel the carrots and slice in half. Wash the celery and cut in half. Put the celery, carrots, mushrooms, crushed garlic, and spices in the clay pot. Place the Pork on top, cover, roast at 400 (or the recommended temperature for your roaster) for about 90 minutes. Check if done with an instant read thermometer, return to heat if necessary.

When done let sit covered for 25 minutes, remove from pan and thinly slice. You can serve the vegetables for a 1 pot meal, or save them for your soup stock.

Stolen from the internet.

Teriyaki Chicken Thighs

Ingredients
1/4 c low sodium soy sauce
2 T brown sugar
2 T rice vinegar
2 garlic cloves, minced in a garlic press
1 t finely grated fresh ginger
1/4 t red pepper flakes
2 lbs skinless, boneless chicken thighs (with skin okay, too)
2 t sesame seeds (optional)

Directions
1. In a large bowl, combine soy sauce, sugar, vinegar, garlic, ginger and red pepper flakes and stir until sugar dissolves.
2. Add the chicken and turn occasionally to completely 45 minutes to 1 hour
OR transfer to a large zip lock bag and add chicken. Seal bag, turn bag and refrigerate for one hour.
Note: Chicken can marinate for up to 4 hours
3. Set the broiler and place top rack nearest heat source.
4. Line a baking pan with tin foil and add the chicken. Pour marinade over chicken pieces. Broil until brown and crispy, about 5 if no skin-8 minutes if with skin.
5. Flip the chicken pieces and continue to broil until almost done (if adding seeds) or done, if not using seeds, 5 - 8 minutes.
6. Optional: sprinkle with sesame seeds and cook until seeds turn golden brown and chicken is done, 1 to 2 minutes longer.

Serves 4 - 6
10 minute prep
1 hour marinating time
16 minutes cooking time

Adapted from Food Network recipe

Sweet Potato Soup

Makes: 6 servings

Prep: 25 minutes
Cook time: 1 hour 15 min.

Ingredients

• 2-1/2 to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1/2 cup chopped onion (1 medium) (Used food chopper)
• 2 T maple-flavor syrup
• 1 clove garlic, minced
• pinch of salt (optional)
  
• 1/8 teaspoon ground black pepper
• 24 oz Vegetable broth
  
• 1 cup water
• Crisp-cooked crumbled bacon (optional garnish)
• Sliced green onion (optional garnish)

Directions

1. soften onions in olive oil in dutch oven or stock pot
2. add the sweet potatoes, broth, garlic and maple syrup, and water
3. simmer for about an hour or until potatoes are tender
4. blend with submersible blender until almost smooth, leave some chunks
5. add fresh ground pepper to taste, salt optional
6. serve hot
Garnish or not

Slow Cooker directions
Cook: 6 to 8 hours (low) or 3 to 4 hours (high)

1. In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Using a potato masher, mash the soup until desired consistency.* If desired whisk in half-and-half until well mixed. Sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.

*Note: For a smoother texture, use an immersion blender to puree the soup.

Nutrition Facts

Servings Per Recipe 6 servings Total Fat (g) 3, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 712, Carbohydrate (g) 39, Total Sugar (g) 15, Fiber (g) 4, Protein (g) 3, Vitamin C (DV%) 8, Calcium (DV%) 8, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

My recipe (without sage, salt and cream) as shown above was adapted from Better Homes & Gardens, Slow cooker recipe for New England Sweet Potato Soup. Nutrition info based on BH&G original less healthy recipe.

Fresh Ginger Cookies

Makes 5 dozen cookies
Hands-on Time: 20m
Total Time: 35m

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 tablespoons dark corn syrup
• 3 tablespoons grated peeled fresh ginger
• 1 teaspoon ground cinnamon

1. Heat oven to 350° F. In a medium bowl, combine the flour, baking soda, ground ginger, and salt; set aside.

2. In the bowl of an electric mixer, cream the butter and 1 cup of the sugar on medium speed until smooth. Add the eggs, corn syrup, and grated ginger and mix until well combined. Blend in the flour mixture, cover, and refrigerate until slightly stiff (the dough will be easier to handle).

3. In a small bowl, combine the cinnamon and the remaining sugar. Form the dough into 1/2-inch balls and roll each in the cinnamon sugar. Place 2 inches apart on greased cookie sheets and bake 10 to 12 minutes or until lightly browned. Cool on a wire rack.

Nutritional Information

Calcium 3mg; Calories 47; Carbohydrate 9g; Cholesterol 9mg; Fat 1g; Fiber 0g; Iron 0mg; Protein 1mg; Sat Fat 1g; Sodium 24mg

From Real Simple

Homemade Thin Crust Pizza

From Apartment Therapy: The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous and scientific kitchen testing! We think we've got it just about the way we like it.

Plus, the fact that it comes together in a few minutes and doesn't need time to rise means that we can throw it together any night of the week! Thoughts on pizza-making below, as well recipes for dough, sauce, and topping inspiration!

This crust has a bit of crunch, but it's pliable enough to fold in half if required. The mild wheat flavor is a nice backdrop to whatever toppings you want to layer on top.
Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it.
For extra depth of flavor or if you're planning ahead for meals, you can refrigerate the dough overnight or up to 48 hours. This gives the dough a slightly sweet flavor and a more crackling crust. Once you've finished kneading, divide the dough in two and store it in separate containers or zipper bags. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings--ten minutes or so should do it.
Home-made Thin Crust Pizza
Makes 2 pizzas
For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt
For the toppings:
Your choice! Go wild!
For the base, we prefer a classic red sauce, or a white sauce if we're feeling fancy.
For toppings, there's sauteed onions, red peppers, or mushrooms. Sometimes we like to throw a little sausage or crisp bacon on there too!
For cheese, go for one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago
Making the Dough:
About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.
Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
When it comes together into a cohesive ball (see image below), turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in.

Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky (below).

Use a bench scraper to divide the dough in two.
Shaping the Dough:
Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.
Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you'd like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.
Repeat with the second piece of dough.
Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.
Topping and Baking the Dough:
Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, just bake it right on the baking sheet.
Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
Remove your pizza from oven and let it cool on a wire rack. At this point, you can slide the parchment paper out from under the pizza. Repeat with second pizza.
Let both pizzas cool for about five minutes (we know--it's hard to wait!) and serve.

Peter Reinhart's Napoletana Pizza Dough Recipe

Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission

101 Cookbooks http://www.101cookbooks.com/

Classic Spaghetti Carbonara

Serves 4
Prep time - 25 minutes
Cook time - 10 minutes after pasta cooked

Ingredients

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Directions
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on
paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30
seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the
heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with
salt and pepper. Mound into serving bowls and garnish with parsley.

Recipe courtesy Emeril Lagasse, 1999 via foodnetwork.com

Curried Cider-Pork Stew

Prep: 35 minutes , Cook: 1 hour

Ingredients

• 2 lb. boneless pork shoulder
• 4 medium red and/or green crisp-tart cooking apples
• 1 Tbsp. cooking oil
• 1 large onion, cut into thin wedges
• 2 tsp. curry powder
• 1 14-oz. can chicken broth
• 2/3 cup apple cider or apple juice
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 12 oz. baby carrots with tops, trimmed, or packaged peeled baby carrots
• 2 stalks celery, sliced
• 1 1-1/2-lb. butternut squash, peeled, seeded, and cubed (2 cups)
• Sour cream, shredded orange peel, snipped fresh oregano and/or freshly ground pepper (optional)

Directions

1. Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.

2. Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender. Serve with sour cream, orange peel, oregano and pepper. Makes 6 servings.

Nutrition Facts

• Calories 379
• Total Fat (g) 14

From BHG.com

Slow Cooker Beef Stew

Serves 8-10

Hands-on Time: 35m

Total Time: 8hr 00m

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2 pound baby carrots (about 2 cups)
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.

2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.

3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.

4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Tip: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.

Calcium 54mg; Calories 520; Calories From Fat 34%; Carbohydrate 31g; Cholesterol 127mg; Fat 20g; Fiber 4g; Iron 6mg; Protein 48mg; Sat Fat 5g; Sodium 1061mg

From Real Simple

Laurie Colwin's Lentil Soup

I like lentil soups and I'm delighted to know this was a recipe favored by Laurie Colwin. In my version, I have just made it on the stove top and used red lentils. But first, I sauteed the onions and garlic a little in olive oil. Then I added the chopped carrots and 2 stalks of chopped celery. Then I added the qt of chicken broth and the cup of lentils. It's simmering now and may simmer until dinner time. That would be about 8 hours of simmer time. I'll keep my fingers crossed it will be tasty.

For this slow-cooker recipe, you can also add things like: a cubed potato, a bit of tomato paste, a bay leaf, sauteed bacon, short ribs, or cooked and drained sausage.

Prep Time: 15 minutes

Ingredients:

• 1 cup lentils, sorted and rinsed
• 1 quart chicken stock
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 onion, diced

Preparation:

Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 8-10 hours until all ingredients are tender. Serves 4-6

http://busycooks.about.com/od/hotsouprecipes/r/lentilsoup.htm

One Pot Chili Casserole

Serves 4 - From Wholefood Market online

This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework.

This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like.

Serve with a spinach salad on the side for a complete meal.

Ingredients
Olive oil for coating baking dish
1 pound cornbread
1 (15-ounce) can vegetarian bean chili
1 (15-ounce) can kidney or black beans, drained
1 (12.5-ounce) jar medium salsa
1 1/2 cups shredded Monterey Jack & Cheddar cheese
3 scallions, sliced

Method
Preheat oven to 350°F. Coat the inside of a 9-inch square baking dish with olive oil. Crumble half of the cornbread into the baking dish.

In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the
cornbread.

Crumble the remaining cornbread over the chili mixture. Sprinkle the top with shredded
cheese.

Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown.

Allow to sit 5 to 10 minutes before serving.

Sprinkle sliced scallions on top and serve with a spinach salad.

Nutrition
Per serving (about 17oz/471g-wt.): 380 calories (90 from fat), 10g total fat, 2.5g saturated fat, 10mg cholesterol, 780mg sodium, 63g total carbohydrate (8g dietary fiber, 19g sugar), 12g protein

Hearty Minestrone Soup

Serves 6 to 8 - Taken from Whole Food Market online

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.

Ingredients
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups low-sodium vegetable broth
1 cup thinly sliced Savoy cabbage
1/4 cup tomato paste
1/4 cup chopped parsley
1 tablespoon chopped basil
2 large stalks of celery, sliced
2 medium carrots, peeled and chopped
1 dried bay leaf
1 (28-ounce) can chopped tomatoes, with their liquid
1 cup dried fusilli pasta
1 (15-ounce) can cannellini or white beans
Salt and pepper to taste
3/4 to 1 cup grated Parmesan cheese

Method
In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent.

Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.

Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper.

Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top.

Nutrition
Per serving (about 18oz/518g-wt.): 280 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mgcholesterol, 830mg sodium, 41g total carbohydrate (8g dietary fiber, 8g sugar), 12g protein

Tomato Egg Cups

Serves 4 | 10 minutes active time | 25 minutes total time

• 4 medium-size vine-ripened tomatoes
• Kosher salt and freshly ground black pepper to taste
• 4 large eggs
• 4 tablespoons shredded white cheddar cheese
• 4 slices toast, cut into strips (as shown in the picture)

1. Preheat the oven to 425° F.
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
4. Break an egg into each tomato.
5. Bake, with the sliced tops, for 10 minutes.
6. Remove the tops, add the cheese, and bake until the cheese is bubbly, 5 to 7 minutes more.
7. Let them cool for 5 minutes. Serve them with the tops and toast strips (also called "soldiers"—as your child might be delighted to know) for dipping.

From Cookie Magazine online

Steak Salad

Serves 4 | 20 minutes, plus additional time for marinating

• 1 pound skirt, flank, flat-iron, or top sirloin steak, trimmed
• Kosher salt
• Fresh black pepper
• 1 lemon (juice and zest)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 tablespoon red-wine vinegar
• 1/4 pound salad greens (sorrel, tatsoi, arugula, or spinach)
• 1/2 pound asparagus, washed, blanched, and cut diagonally into 2-inch pieces
• 1/2 cup sliced radishes
• 1 cup chopped Italian parsley
• 2 hard-cooked eggs, peeled and sliced in half lengthwise
• Parmigiano Reggiano, grated

1. Season the steak with the salt and pepper and place it in a resealable plastic bag with the lemon juice and zest and 2 tablespoons of the olive oil. Refrigerate it for at least 1 hour, or overnight.
2. Preheat the grill (preferably wood-fire) to high.
3. Grill the steak until it reaches the desired temperature. (These cuts can be thin, so it should take about 4 minutes a side for medium-rare.) Let it rest for a few minutes before slicing.
4. In a large bowl, whisk together the mustard, shallot, vinegar, and the remaining olive oil. Toss in the salad greens, asparagus, radishes, and parsley and mix well. Season with additional salt and pepper, if desired.
5. Distribute the salad on four plates, and garnish each with a piece of egg.
6. Slice the steak across the grain (this is critical if you're using flank steak), and place several slices on top of each salad. Serve with the grated cheese.

From Cookie Magazine

Seared Tri-tip Steak

2-3 pound tri-tip roast.

Preheat oven to 400º.

Season steak and brown in oil over medium high heat.

Transfer to oven and cook until an instant read gives 130º. Check at 15 mins.

Allow to rest 5 mins.

Simple Beef Enchiladas

1 t cumin
3 t chili powder
16 oz tomato sauce
tortillas
1 lb ground beef (or ground turkey)
1 can rinsed and drained beans
1 & 1/2 c mexi shredded cheese
salsa for garnish

Preheat oven to 350 degrees. Meanwhile brown the beef and drain. Add the seasoning. Add the tomato sauce (reserve a little sauce). Add 1 c of cheese. (add the beans to the mix or serve separately)
Spray inside of baking dish. Make the tortillas and roll them up and fit closely in baking dish. Top with sauce and a sprinkling of cheese.
Bake until heated through - about 15 to 25 minutes.

(Or buy Old El Paso enchilada sauce in a can and follow directions.)

Honey Chicken Skewers With Grilled-Corn Salad

Makes 4 servings

Hands-on Time: 10m, Total Time: 30m

This recipe is: Kid Friendly, Quick & Easy

Ingredients

• 1/2 cup ketchup
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds boneless, skinless chicken breasts
• kosher salt and pepper
• canola oil, for the grill
• 6 ears corn, shucked
• 1 tablespoon unsalted butter, cut into pieces
• 2 scallions, sliced

Directions

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.

2. Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.

Tip: Use a paring knife to cut fruits and vegetables.

Nutrition Per Serving

Calories 427; Calories From Fat 26%; Protein 39g; Carbohydrate 44g; Sugar 21g; Fiber 4g; Fat 13g; Sat Fat 5g; Sodium 764mg; Cholesterol 109mg

Real Simple, August 2008

Orange Cracker Apricot Chicken

Ingredients:

2 tablespoons orange juice 2 tablespoons Dijon mustard 1/2 teaspoon salt 3/4 cup cracker crumbs

1 tablespoon grated orange zest 1/4 teaspoon ground black pepper 4 skinless, boneless chicken thighs 1/4 cup apricot preserves

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2.	Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
3.	Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4.	Switch the oven setting to 'Broil.'
5.	Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done. adapted from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=187292&servings=4

Creamy Corn Chowder

Creamy corn chowder made with evaporated milk is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal.

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 1 Tablespoon butter
• 1 cup diced onion
• 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
• 2 cups chicken broth
• 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
• Salt and ground black pepper to taste

Melt butter in a large saucepan over medium heat. Gently saute onions in the butter, stirring often, until soft and translucent. Do not brown.

Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.

Puree with a submersible blender until smooth. Add remaining 2 cups of corn and evaporated milk. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.

Season corn chowder with salt and pepper and serve.

Makes 4 to 6 servings

Note: Corn chowder may be frozen up to 2 months.

Recipe adapted from http://homecooking.about.com/od/soups/r/blss54.htm

Shepherd's Pie

Recipe courtesy Rachael Ray, adapted by Mary

Prep Time: 15 min
Cook Time: 25 min

Level: Easy
Serves: 4 servings

Ingredients

* 2 pounds potatoes, such as russet, peeled and cubed
* 1 cup milk (maybe more to fluff up potatoes)
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground beef or ground lamb
* 1 carrot, peeled and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup beef stock or broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls (I didn't add peas)
* 1 teaspoon sweet paprika

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add milk into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Serve

It's called 30 minute Shepherd's Pie, but it can't be made in 30 minutes. It could be called 60 minute Shepherd's Pie and not really rated as easy. It took me 4 pans to prepare plus the baking dish. After all that work, it wasn't really that great - a little bland, actually. I made it for dinner this evening because it was a cold rainy day and I had some ground lamb from Wegman's. It seemed like a good idea at the time!

Fast and Easy Dinner: Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes
From Real Simple magazine

1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained
Kosher salt and pepper
2 8-ounce bunches spinach, trimmed
8 eggs, separated (yolks kept whole, if possible)
4 ounces cream cheese (optional)

1. Heat oven to 400° F.
2. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
3. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20 to 22 minutes.
4. Divide among individual plates. Add dollops of the cream cheese, if desired.

Serves 4.

NUTRITION PER SERVING: CALORIES 128(28% from fat); FAT 4g (sat 1g); SUGAR 4g; PROTEIN 13g; SODIUM 547mg; FIBER 6g; CARBOHYDRATE 12g

from http://www.yumsugar.com/1035457

Fast & Easy Dinner: Roasted Aspagragus and Eggs

It's quite versatile — if you have other veggies like mushrooms or green beans on hand, roast them with the asparagus. For a heartier variation, plate the asparagus on top of toasted country bread. To appease meat eaters, sprinkle with salty pancetta. Whichever way you serve it, you'll need the basic recipe, so read more.

Roasted Asparagus and Eggs
From Whole Living
Roasted Asparagus and Eggs

Ingredients

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Directions

1. Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
2. In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
3. Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes.
4. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
5. Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Serves 4.

from http://www.yumsugar.com/3147910

Fast and Easy Dinner: Poached Egg Salad

From Better Homes and Gardens
Poached Egg Salad

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

Directions

1. In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
2. Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons of hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Serves 4.

Spring Greens with Poached Egg

Toasted Baguette Slices:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread

Preheat oven to 325 degrees F.

In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat.

Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.

Salad Ingredients:
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad.

In a large mixing bowl, place the salad greens. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper. Pour over the greens and toss thoroughly. Arrange greens on individual plates; set salads aside.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well and lay on salad greens.

Sprinkle the top of the salads with parsley and pepper; place the toasted baguette slices around the edges of the plates. Serve immediately.

Makes 4 servings.

from http://whatscookingamerica.net/Salad/PoachedEggSalad.htm

Caesar Salad

Adapted from the Pearl Oyster Bar

Ingredients

• 2 eggs
• 2/3 cup extra-virgin olive oil
• 2 large cloves of garlic, finely chopped
• 1 teaspoon dry mustard
• 3 tablespoons lemon juice
• Coarse salt or kosher salt
• Freshly ground black pepper
• 4 slices day old bread, cut into 1/2-inch cubes
• 2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
• 4 anchovies, rinsed, dried and finely minced
• 1/4 cup freshly grated Parmesan cheese

Preparation

1. Fill a small pan with water and bring it to a boil. Add the eggs and coddle for about 45 seconds. Remove from the water. In a bowl, whisk together olive oil, garlic and dry mustard. Crack the eggs into the olive oil and whisk. Add the lemon juice and season to taste with salt and pepper. Set aside.

2. Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown. Tear lettuce into a large bowl. Add anchovies, Parmesan, croutons and half the dressing. Toss until leaves are generously coated. Taste, adding more dressing, anchovies or salt if needed. Place a handful on each of four plates.

YIELD

4 servings

• Originally published with FOOD DIARY; Table for One, Please, NYT
• By Amanda Hesser, September 9, 2001

Spicy Roasted Chicken Thighs

Adapted from Suvir Saran
Originally published with THE MINIMALIST; Crossing Over to the Dark Side, By Mark Bittman, July 14, 2004

TOTAL TIME

45 minutes

Ingredients

• 8 chicken thighs, with skin, pierced all over with a small knife
• 5 cloves garlic, peeled
• 1 2-inch piece fresh ginger root, peeled
• 1 small jalapeño pepper, seeded, or cayenne to taste
• Juice and zest of 1 whole lemon
• 2 tablespoons tomato paste
• 1/2 teaspoon salt, or to taste
• 1 teaspoon cumin powder
• 1 teaspoon coriander seeds or ground coriander

Preparation

1.

Heat oven to 400 degrees. Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)

2.

Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.

3.

Put thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.

YIELD

4 servings

Chicken and Broccoli Noodles Dijon

Taken from Pa Dutch broad egg noodles package
Makes 8 1-cup servings
Prep time: 20 minutes

8 ounces noodles
1 16 ounce pkg frozen broccoli cuts
1/2 pound skinless, boneless chicken , cut into strips
1 cup water
2 T Dijon style mustard
1 T flour
1 T lemon juice
2 tsp chicken flavored bouillon
1/2 c light sour cream (try without this)

In large pot, cook noodles in 2 quarts water for 3-4 minutes, then continue while
adding broccoli to the water for 4 more minutes of cooking time. Drain noodles and broccoli in colander.
Coat a large skillet with cooking spray. Over medium heat cook and stir the chicken for 5 minutes or until browned.
In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
Add mixture to skillet; cook and stir until thickened and bubbly.
Stir in (sour cream) noodles and broccoli; heat through (do not boil). Serve.

Nutrition per serving: 180 calories, 3 g fat, 25 g carbs, 400 mg sodium

Tuna Noodles

From Pa Dutch broad egg noodles package
makes 6 1 cup servings
prep time 15 min

3 cups water
8 oz noodles
1 cup frozen veg
1 (10 3/4 ounce) can condensed cream chicken soup or cheddar cheese soup
1 (6 ounce) can tuna drained and flaked
1/2 cup milk (didn't use)
1/4 tsp pepper

In a medium saucepan, bring water to a boil, gradually add noodles. Cover; simmer for 5 minutes, stirring occasionally.
Add vegetables; cook 5 minutes.
Stir in soup, tuna, milk and pepper. Heat through.
Let stand several minutes before serving.

Easier option:
Noodles With Cheese
Begin with hot cooked noodles; toss with favorite grated or shredded cheese.

Grilled or Broiled Pork Tenderloin with Mustard Curry

Makes 3-4 servings
in about 30 minutes
from Mark Bittman, How to Cook Everything

2 T Dijon mustard
2 T curry powder, garam masala or other spice mixture
salt & freshly ground pepper
1 1/4 pounds pork tenderloin
* corn & tomato relish (or bottled curry) - optional to me

1) Heat a grill or the broiler until quite hot and put the rack 2-4 inches from the heat
2) Blend the mustard, curry, salt and pepper in a small bowl, then rub all over the meat. Grill or broil, turning to brown all sides well. If it starts to burn, move racks farther from the heat.
3) Continue until almost cooked through, but slightly pink in the center (10 - 15 min). The internal temp should be no higher than 145 - 150 degrees F. Let the meat sit for 10 minutes before cutting it into 1/2 inch thick slices and serving with relish or chutney.

Another option:
Miso grilled (or broiled) pork tenderloin - Omit mustard, curry, salt and pepper. Instead rub with 1/4 cup white, yellow or red miso paste.

Roasted Garlic Soup

Adapted from Mark Bittman's How to Cook Everything

Makes 4 servings

4 T olive oil
8 cloves garlic
1 T ground cumin or paprika or 1 tsp chili powder
4 thick slices of French or Italian bread (stale is fine, or toasted)
4 cups best chicken, beef or vegetable stock, preferably warmed
salt & freshly ground pepper to taste

Place olive oil in large deep saucepan and turn heat to medium.
Add garlic cloves and cook stirring occasionally; until they are golden brown.
Stir in the spice and cook, stirring for about one minute.
Remove the garlic and set aside.
Pour the stock into the saucepan and bring to a simmer. Add the salt, pepper and let the favors mingle for a few minutes over low heat.
Chop the garlic coarsely and return to the pot.
Place 1 piece of bread in each of the four bowls. Serve the soup over the bread.

Variation to try: Garlic Soup with Spinach & Tomatoes
After removing the garlic, add plum tomatoes (cored. peeled, seeded and chopped) until they break up, then add the stock. bring to a boil, lower heat and simmer for about 5 minutes. Add fresh 8 to 10 oz. chopped spinach (no stems) and cook for 3 to 4 minutes. Return the garlic the soup and serve over bread.

French Toast

Adapted from Mark Bittman's How to Cook Everything

Makes 4 servings

2 eggs
1 cup water (with a splash of milk)
dash salt
1 T sugar
1 tsp vanilla extract (or ground cinnamon)
butter or canola oil
8 slices of bread

1 Preheat skillet over med-low heat while preparing liquid mixture
2. Beat the eggs lightly in a broad bowl and stir in water/milk, salt, sugar & vanilla
3. Add about 1 T of buuter or oil to the skillet, and when hot, dip each piece of bread in the atter, in turn and place in the skillet. Cook until nicely browned on ech side, turning as necessary.
4. Serve or keep warm in a 200 degree oven for up to 30 minutes

Serve with cinnamon sugar or jam, we prefer orange marmalade!

Curried Red-Lentil Stew with Vegetables

Serves4 to 6

• Active time:45 min
• Start to finish:1 1/4 hr

Gourmet April 2007

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper.

• 6 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 (2- by 1-inch) piece peeled fresh ginger, quartered
• 5 large garlic cloves, coarsely chopped
• 5 1/3 cups water
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, picked over and rinsed
• 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 3 cups chopped trimmed spinach leaves (3 oz)
• 1 cup frozen peas (not thawed)
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon dried hot red-pepper flakes
• Accompaniments: basmati rice; roasted cauliflower (optional); fresh cilantro sprigs

• Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
• Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
• Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
• Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

Cooks’ Note: Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.