Tortillas!

2 cups flour
1/2 tsp salt
3/4 cup warm water
3 tbsp oil

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.

Red Lentil Coconut Soup

I made a batch of this amazing soup a few weeks ago for a vegan friend who had just had a baby. It was so good I decided to post the recipe!

Ingredients:

2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Method:

Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Easy Peasy Bourbon Baked Beans

This is a cheater recipe that is perfect for when you decide to make baked beans at the last minute and don't have the chance to soak beans overnight :D

3 cans baked beans (I like the maple ones)
2 cans white kidney beans, rinsed and drained
1 onion, diced
1/4 cup ketchup
1/4 cup vinegar
1/2 cup bourbon
1 tsp dry mustard
1 tbsp fancy molasses

optional:
1/4 cup brown sugar (I don't find you need this if you buy the maple beans, but it might be needed if you bought the ones in tomato sauce.)

Combine all ingredients in a crockpot or dutch oven. If using a crockpot, cook on high for 6 hours and then switch to keep warm until ready to serve. If using the oven, cover and bake for 1.5 hours at 350F, stirring occasionally. Enjoy!

Penne with Roasted Asparagus and Balsamic Butter

1 pound asparagus
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 teaspoon salt. Serve with additional Parmesan.

Coleslaw

2 tbsp white wine vinegar
2 tbsp canola oil
2 tbsp mayonnaise
1 tbsp sugar
1 tsp mustard seeds
1/2 tsp dry mustard
ground pepper
1/2 tsp celery salt
Shredded cabbage & carrots (I use the bagged mix)

Mix the dressing ingredients together and toss with shredded cabbage & carrots. Refrigerate for 1-2 hours before eating to allow flavors to mingle.

Old Fashioned Vanilla Ice Cream

1/2 cup sugar
Dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure vanilla extract

Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.

Gradually stir about 1/2 cup of hot milk into the beaten egg. Add egg mixture to remaining hot mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours.

Combine whipping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.

Chill and add to your ice cream maker as per instructions.

Banana Bread

2 cups flour (all purpose or whole wheat)
1 tsp baking soda
1/4 tsp salt
1/2 cup soft butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed banana (LOTS of banana, that's why it's so moist. Its about 6-8 regular sized bananas, over ripe)

Directions:
Preheat oven to 350F.
Lightly grease a loaf pan ( I never grease my pan, I use a stoneware pan).
In a large bowl combine flour, baking soda, and salt.
In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture just to moisten.
Pour batter into loaf pan.
Bake in pre-heated oven for 70 -75 minutes (a long time because its so moist!) until a toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack.

Quick and Easy Pizza Sauce

28oz can diced tomatoes
1 can tomato paste
3 tsp dried oregano
3 tsp dried basil
2 tsp garlic powder
2 tsp onion powder.

Bring all ingredients to a boil. Allow to simmer about 10 minutes. If desired, break up tomato pieces with an immersion blender. Use or freeze as desired.

Roasted Zucchini and Tortellini Salad

This is a recipe that my friend made for us once and when I tried to replicate it I discovered that I did it totally wrong :P But what I ended up with I kind of like so I went with it!

Vinaigrette:
1/2 cup olive oil
2 tbsp white wine vinegar
2 tbsp balsamic vinegar
2 tbsp finely chopped fresh oregano
1 tbsp grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

Salad:
6 small zucchini
1 lb fresh cheese-stuffed tortellini
1/3 cup chopped oil-packed sun-dried tomatoes (drained)
6 oz Feta cheese, cut into small cubes

1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.

2. Quarter each zucchini and cut into bite sized chunks. Place in a roasting dish and toss with 1/3 cup of the vinaigrette. Bake at 350F for about 20 minutes or until soft.

3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain well.

4. Combine tortellini, roasted zucchini, sun-dried tomatoes, and cheese in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving. Also yummy when served at room temperature.

Black Bean & Corn Salad

2 cups cooked black beans
2 cups corn (I use defrosted frozen nibblets)
1 red pepper, diced
1/2 red onion, diced
1 jalepeno, seeded and minced finely
Zest of one lime
Juice of 2 limes
1/3 cup olive oil
1 tsp cumin
2 cups grape tomatoes, halved
2 avocados, peeled, pitted, and cubed.
Fresh chopped cilantro (optional)

Combine all ingredients except avocado, tomatoes and cilantro. Allow to marinate at room temperature for a few hours. Add avocado, tomatoes, and cilantro right before serving. Can also be made and served immediately but I like to give the flavours a little time to meld.

Butternut Squash Gratin

Stolen from Everyday Italian.

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup basil pesto
2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Preheat the oven to 350 degrees F.

Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.

Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

Note: If you happen to have any of this left over the next day it makes an amazing soup! Just add some chicken (or veggie) stock and blend until it is a nice thick soup consistency. So yummy!

Mushroom Lasagna

Mushroom Filling
2 lbs mushrooms, chopped (use what you like, I used a mix of buttons and crimini)
3 cloves garlic, crushed
1/2 onion, finely chopped
S &P

Sauce
1/2 cup butter
1/2 cup flour
4 cups whole milk
S & P

1pk lasagna sheets (I used the fresh ones)

Parmesan cheese

Saute the chopped mushrooms, onion, garlic and S & P. Cook down and remove as much liquid as possible (you can reserve this and use it in place of some of the milk in the sauce, just add milk to make 4 cups.)

Melt butter over medium heat in a sauce pan. Add flour and whisk well. Allow to bubble a bit so the flour cooks off. Add 4 cups whole milk and S & P. Bring to a low boil and shut off, stirring frequently.

Place a small amount of sauce (about 1/6th) in the bottom of a 9 x 13" pan. Layer other ingredients:

Noodles
1/2 mushrooms
1/3 sauce
handful parm
Noodles
1/2 mushrooms
1/3 sauce
handful parm
Noodles
remaining sauce
handful parm.

Bake at 350 for about 45 minutes or until hot. Let rest at least 15 minutes before you cut or it will run everywhere!

Mixed Bean Stew with Cottage Dumplings

Stolen from a friend of a friend

Stew
1 can (15 oz) great northern, cannelloni or navy beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2.5 - 3 cups tomato sauce
1 medium red bell pepper, chopped
2 cloves garlic, minced
3 tsp dried basil leaves
2 tsp olive oil
¼ tsp pepper

Cottage Dumplings…
1 cup shredded cheese (mozza or cheddar or whatever else you have in the fridge!)
2/3 cup frozen (thawed) or canned (drained) corn
1/2 cup cottage cheese (drain if really runny)
1/3 cup bread crumbs
1/3 cup cornmeal
3 egg whites

For stew, place all ingredients in first recipe in a 3-quart saucepan and bring to a simmer. For dumplings, combine all ingredients in 2nd recipe and shape into 12 balls. Carefully slide balls onto simmering bean mixture (do not drop directly onto stew – place ball in a spoon and place spoon on top of stew mixture and slide ball off using finger or another spoon – this prevents them from “sinking” into the stew). Simmer uncovered 10 minutes. Cover and simmer about 10 minutes longer or until dumplings are firm.

Rockin' Morrocan Stew

This is from one of the Looney Spoons cookbooks and is a favorite of ours.
2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups vegetable stock
3 cups peeled, cubed sweet potatoes (I use yams)
1 can (19 oz) diced tomatoes, drained
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tsp each peanut butter and chopped, fresh cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.

Enjoy!

Roasted Garlic Hummous

1 head garlic
1 can chickpeas, drained
1/8 tsp sesame oil
1 tbsp lemon juice
salt & pepper
Extra virgin olive oil

Heat oven to 375F. Slice off the very top of the head of garlic so all cloves are exposed. Drizzle with a little olive oil, wrap in foil, and place in the oven for 35-45 minutes or until nice and soft. Allow to cool until you can handle it safely.

Grab your food processor and toss in chick peas, roasted garlic (squeezed from the cooled head, sesame oil, lemon juice, salt and pepper. Process on high until all ingredients are combined. Slowly add olive oil until the hummous is the constancy and texture that you like (anywhere from 1/4 - 1/2 cup.) Spoon into a dish, drizzle with olive oil and serve with pita wedges.

Butternut Squash & Pesto Pasta

1 small butternut squash, peeled, and chopped into 1/2" pieces
1 tbsp butter
1 cup chicken stock
2 oz (1/4 package) cream cheese
1/2 cup grated parmesan cheese
3 tbsp pesto
Salt & Pepper
1 pkg penne
Shaved parmesan

Steam butternut squash until fork tender and drain. Bring a big pot of salted water to a boil for the pasta.

In a deep frying pan, saute steamed squash cubes in butter. Mash gently with a spoon as you saute. Add chicken stock, cream cheese, grated parmesan, pesto, and salt and pepper. Stir until combined. Cook pasta while the sauce is coming up to a boil.

Toss warm sauce with cooked and drained pasta (add a few ladles of pasta water if the sauce is too thick) and top with shaved parmesan. Enjoy!

Mushroom Risotto

8 cups canned low-salt chicken broth (or veggie if that's how you roll)
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Roasted Garlic and Brie Soup

1 can chicken stock
1-2 cans water
2 heads of garlic
Olive oil
1 small round of brie (about 200g)
Black pepper (optional)
Fresh cut chives (optional)

Heat the oven to 350F. Slice of the top of the head of garlic so all of the cloves are exposed. Drizzle with olive oil and bake until cloves are soft but not too brown on top - about 35-45 minutes. Allow garlic to cool. Bring stock and water to a boil over medium heat. Remove garlic flesh from peels and add to stock. Simmer on low for about 10 minutes. Meanwhile, chop up brie (including rind) into 1/2" pieces. Place half the brie and half the stock/garlic mixture in a blender or food processor and blend until smooth. Repeat with other half of mixture. If the mixture is too thick, add a bit more hot water. Return to pot and keep warm until ready to serve. Serve with a sprinkling of ground black pepper or fresh chives.

Broccoli Cheese Soup

Ingredients

1 medium onion, chopped finely
1 small carrot, chopped finely
Splash of olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/2 pound chopped frozen or fresh broccoli
2 cups chicken stock
1/2 pound of cheddar cheese
, grated
Salt and pepper to taste

Preparation

1. Heat olive oil in soup pot on medium low heat.

2. Add onion, carrot, and salt. Saute until onions and carrots are soft.

3. In separate pot, melt butter on medium low heat.

4. Add flour to melted butter a bit at a time. Mix well to prevent lumps.

5. Cook flour and butter mixture for about 2 minutes. Remove from heat.

6. Slowly add milk to flour and butter, mixing thoroughly as you go to remove lumps.

7. When all the milk is added, return it to the heat, and gently warm it up.

8. When the milk, butter and flour mixture (white sauce) is hot, begin to add the cheese a bit at a time. Allow it to melt in before adding more.

9. When onions and carrots are done cooking, add chicken stock and broccoli. Turn up heat to medium-high.

10. Slowly add the cheese sauce to the soup, mixing thoroughly as you do so to avoid lumps. (If you can't tell, I don't like lumps!)

11. Add pepper, and more salt if necessary.

Eggplant Gratin

I have always avoided eggplant because, well, I sort of think it tastes like a big yucky sponge. Rob seems to really love it though so I thought I would try this variation of an Ina Garten recipe... because the cheese should make the eggplant edible right? Yes! This dish is so tasty... I served it with pasta tossed with marinara sauce. So yummy! This dish would also be really yummy with zuchinni in the place of eggplant.

Ingredients:

* Good olive oil, for frying
* 1.5 pounds eggplant, unpeeled, sliced 1/2-inch thick
* 3/4 cup ricotta cheese
* 2 large eggs
* 1/4 cup milk
* 1 cup freshly grated Parmesan
* Kosher salt
* Freshly ground black pepper
* 1 cup marinara sauce

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, eggs, milk, 1/2 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In a 9 x 13" baking dish, place a layer of eggplant slices, then sprinkle with 1/4 cup Parmesan, salt and pepper and marinara sauce. Next, add a second layer of eggplant, more salt and pepper, the ricotta mixture, and finally the remaining Parmesan.

Bake for 35 to 45 minutes or until the custard sets and the top is browned. Serve warm.