sugar cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Kale and Lentil Soup

Ingredients

• 1/2 small to medium bunch of kale
• 1 yellow onion
• 2 tsp cumin spice
• 2 tsp curry spice
• 5 large carrots
• 1- 1 1/2 cup red lentils
• 32 oz of vegetable or chicken broth
• 1 tbl of olive oil or vegetable oil
• Salt
• Pepper
• Garlic

Recipe

1. Coarsely chop carrots and onion.
2. Heat 1 Tblsp of olive or other vegetable oil in a large soup pot.
3. Saute chopped carrots and onions in the oil.
4. Mix in cumin and curry.
5. Once the carrots and onion are tender add in vegetable or chicken broth.
6. Bring broth to a slight boil and turn down to a simmer.
7. Add in red lentils and let simmer for approx 5-10 minutes.
8. Add coarsely (or finely, if you prefer) chopped kale to the broth.
9. Let simmer covered for another 15-20 minutes or until kale is tender and lentils have turned golden and soft.
10. Once kale is tender and lentils have turned golden then the soup is ready to enjoy.
11. Season soup with salt, pepper, and garlic to taste.
12. Serve the soup alone or with crunchy garlic croutons or garlic bread.

baked latkes

Oven Baked Latkes
1-lb. russet potatoes (or Yukon Gold)
1 small, sweet onion
1 large egg
1 tsp baking powder
1 tsp salt
3 tbsp all purpose flour

Preheat oven to 425F.
Wash and dry potatoes and remove the dry, outer skin from the onion (there is no need to peel the potatoes). Grate, perferable using a fairly large/coarse grater, potatoes and onion. Place mixture in a collanger or sieve and press down firmly with a paper towel to remove some of the excess moisture. Stir potato mixture and repeat.

Transfer potato mixture to a large bowl and stir in the egg. In a small bowl, mix together the baking powder, salt and flour, then stir that in as well.

Drop latke mixture in 2-3 tbsp measures, forming 2-3 inch pancakes that are about 1/4 inch thick (sightly thicker is ok), on a lightly oiled baking sheet. Bake for 15-20 minutes, then turn the pancakes over, and bake for an additional 10 minutes. Latkes should be deep gold on both sides when done, so add a minute or two to the baking time, if necessary
.

Cottage cheese muffins

Ingredients

1 1/2	cups	flour, all-purpose
1/2	teaspoon	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt
1/4	cup	margarine	softened
3/4	cup	sugar	brown, packed
1	each	egg	lg
1	cup	cottage cheese (low-fat 1%)
1/4	cup	milk, skim

Directions

1. In med. bowl, combine flour through salt.

2. In large bowl, cream together margarine and sugar. Beat in egg. Add cottage cheese and milk until smoth. Add dry ingredients and stir just until moistened.

3. Fill sprayed muffin tins 3/4 full, and bake at 375F for 20 mins.

pizza dough

• 3/4 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast

• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 tablespoons olive oil

print a shopping list for this recipe

preparation

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Read More http://www.epicurious.com/recipes/food/views/Pizza-Dough-237338#ixzz0yD86xhBf

Pie crust

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water

Directions

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

If you don't have time to chill, add ice cold water and 1 egg to dough.

Peanut Butter Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1 1/4 cups white sugar
• 1 cup butter, softened
• 3 eggs
• 1 cup creamy peanut butter
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
4. Add the flour mixture and mix at low speed until just mixed.
5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

i hate chicken but this is great

2 chicken breast, chopped into bite size pieces

saute in olive oil, sprinkle with basil, oregano, and red chili flakes

after 5 minutes, add a generous drizzle of balsamic vinegar, and a tablespoonish of honey

cook a few more minutes and add a pat of butter. let simmer till no chicken is cooked through.

super yum! serve over pasta

Cinnamon Apple Cake

Maple syrup, brown sugar and cinnamon enhance this easy-to-make cake.

subscribe to Bon Appétit

ingredients

• Nonstick vegetable oil spray
• 1/2 cup unsweetened applesauce
• 1/2 cup pure maple syrup
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups cake flour
• 1/2 cup (packed) golden brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

print a shopping list for this recipe

preparation

Preheat oven to 400°F. Spray 8 x 8 x 2-inch baking pan with vegetable oil spray. Whisk applesauce, syrup, oil, egg and vanilla in large bowl until blended. Sift flour, brown sugar, baking powder, cinnamon, baking soda and salt into applesauce mixture. Stir to blend. Transfer batter to prepared pan. Bake cake until edges pull away from sides of pan and tester inserted into center comes out clean, about 28 minutes. Transfer pan to rack and cool cake completely. Cut into 12 pieces and serve.

roasted french fries

• 2 lbs of russet/baking potatoes
• ¼ cup vegetable oil ( yes that is a lot, but it is what makes these so good)
• ½ teaspoon salt ( or more to taste)

Heat oven to 450 degrees. Peel potatoes and cut potatoes into french fry size sticks. I slice them and then cut the slices into sticks about ¼-1/3 inches long. Toss potatoes in oil and salt. Bake in preheated oven for 15 minutes, stir potatoes to loosen, and bake 10 more minutes or until edges are crisp.

cheddar cheese bread

Cheddar Cheese Bread

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

¼ teaspoon cayenne pepper

1/8 teaspoon black pepper

4 ounces of cheddar cheese, cut into ½ inch cubes

1 ¼ cups milk

¾ cup sour cream

3 tablespoon butter melted

1 egg, lightly beaten

Heat oven to 350. Generously grease a 9×5 loaf pan with oil. In a bowl whisk together flour, baking powder, salt, cayenne pepper, and black pepper. Carefully stir in cheese cubes until cheese is well coated. In a separate bowl whisk together the remaining ingredients. Fold the milk mixture into the flour/cheese mixture. Stir just until combined, do not over stir. The mixture will be thick. Pour/spread into greased loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Let cool one hour before slicing and serving.

tortellini soup

Ingredients

• 4-1/2 cups chicken broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 cup chopped fresh tomato
• 1/3 to 1/2 cup shredded fresh basil
• 1 to 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1/3 cup shredded Parmesan cheese

Directions

• In a large saucepan, bring broth to a boil. Add tortellini; cook for 7-9 minutes or until tender.
• Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: 6 servings.

pizza pie

Pepperoni Pizza Pie

1 unbaked (9 in) pie shell

8 ounces of shredded cheese

2 ounces of sliced pepperoni (I degreased mine)

1 (12 ounce can) Carnation evaporated milk

3 eggs, beaten

2 tablespoons flour

1 teaspoon dried basil

1/8 teaspoon garlic powder

Preheat oven to 350 degrees. Sprinkle 1 cup of cheese and half of the pepperoni onto the bottom of the pie shell. Whisk together the milk, eggs, flour, basil, and garlic powder. Pour into pie shell. Sprinkle remaining cheese over top and carefully lay pepperoni on top of cheese. Bake for 40-45 minutes or until done.

angel cake

ngredients

• 6 eggs, separated
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sifted flour

Directions

1. Heat the oven to 400°F/200°C. Grease and line and 9-inch/23 cm spring-form pan.
2. Beat the whites to stiff peaks. Beat in the yolks, one by one. Continuing to beat, add the sugar and vanilla, and finally the flour. You should have a very high, mousse-like batter. Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the centre comes out clean, about an hour. Be sure it is fully cooked when you take it out – it is a big cake. Let the cake cool 15 minutes. Remove the sides of the pan and let cool completely. Transfer to a serving platter. Cover with blackberries and white currants. Serve with whipped cream, crème fraîche, parfait, or ice crea

Mediterranean Fish stew

Saute onion, add chopped tomatoes--simmer

add 1/2 cup white wine, chopped kalamata olives, 2 tbsp capers-cook 5 minutes

add baby spinach, salt and pepper (not too much salt as capers and olives are pretty salty) let spinach wilt.

Add thawed, chopped, sea basa fillets (Safeway style)

Simmer until cooked through

Serve with greek salad and rice or rustic bread

eggplant stew

Ingredients

• 1-ounce dried porcini mushrooms, coarsely chopped
• 1 quart chicken stock, divided
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 red onion, chopped, chopped into bite sized pieces
• 1 large carrot, peeled and thinly sliced
• 3 to 4 celery stalks, cut into bite sized pieces
• 2 cubanelle peppers, chopped
• 1 red bell pepper, seeded and chopped into bite sized pieces
• 2 eggplants, peeled of half the skin, cut into bite-sized cubes
• 1 bay leaf
• Salt and pepper
• 2 tablespoons aged balsamic vinegar
• 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
• 1 cup milk
• Handful golden raisins
• 2 sprigs rosemary, leaves stripped and finely chopped
• 1 cup quick cooking polenta
• 3 tablespoons honey
• 2 tablespoons butter
• 1/2 cup grated Parmigiano-Reggiano or Romano

Directions

Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.

Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.

Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.

Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.

Pile some polenta in shallow bowls and spoon the stew around the polenta.