Blonde Brownies

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter
2 cups packed brown sugar
3 eggs
1 tsp vanilla
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

1. Preheat oven to 350. Grease a 15x10x1-inch baking pan, or line with foil.
2. Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes (or maybe longer - you don't want the chocolate chips to melt) and then add the eggs one at a time. Be sure to beat well after adding each egg. Add vanilla. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
3. Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.

Source: allrecipes.com (Blonde Brownies III)

Try #1 - January 31, 2011
These turned out great! I've made blondies before, and they came out very chewy/hard... but these were perfect! I baked them in foil in a 9x13 pan, for about 33 minutes. The original recipe called for 2 1/2 cups brown sugar, but based on a few reviews, I decided to decrease it to 2 cups. I think this was a good move - it wasn't overally sweet and the consistency was still good. You could probably increase the sugar to 2 1/4 cups if you really wanted to... but I think 2 cups was enough. Also, lining the pan with foil made it really easy to remove from the pan. I did make sure that the brownies were fully cooled before slicing and removing them.

Secret Chocolate Cake

2 cups beets (cooked, peeled, and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
1/2 cup chocolate chips and/or chopped nuts

1. Puree cooked beets and applesauce in blender until smooth. Set aside.
2. Combine sugar, oil, yogurt, and 3 eggs in a large mixing bowl. Beat with electric mixer 2 minutes.
3. Add baking cocoa, vanilla, and pureed beets to mixture; beat another 90 seconds.
4. In a separate bowl, combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
5. Stir in chocolate chips and/or nuts. Pour into greased 9x13-inch baking pan. Bake in preheated oven at 350 until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.
6. Serve plain, frosted, or in bowls with applesauce.

Summer variation: Substitute 2-3 cups shredded raw zucchini or summer squash for the beets. Use the ground cinnamon and add 1/2 tsp ground allspice.

Source: Simply in Season

Apple Cranberry Slaw

8 cups finely shredded cabbage (about 1/2 head)
2 cups shredded carrots
2 medium Granny Smith apples, chopped
1/2 cup dried cranberries or raisins
Balsamic vinaigrette

1. In large bowl, toss all ingredients except dressing. Just before serving, spritz with dressing.

Source: Wishbone (cut out of magazine)

Try #1 - January 22, 2012
This was a delicious, fresh, crisp salad.

Peanut Butter Energy Bites

1 1/2 cups lightly sweetened O-shaped multigrain cereal
1 1/2 cups granola cereal
3/4 cup dried cranberries or raisins
1/3 cup firmly packed brown sugar (I used 1/4 cup)
1/3 cup honey (I used 1/4 cup)
1/2 cup peanut butter

1. In a medium bowl, combine cereals and cranberries; set aside. Spray 8x8-inch baking pan with nonstick cooking spray; set aside.
2. In small microwave-safe bowl, combine remaining ingredients. Microwave on high for 45 seconds or until peanut butter is melted. Pour peanut butter mixture over cereal mixture and toss to coat. In prepared pan, firmly press cereal mixture. Let cool completely. Cut into 16 squares.

Source: Skippy (cut out of magazine)

Fish Tacos with Slaw

1 cup (3 oz) finely shredded red cabbage
4 cups (12 oz) finely shredded green cabbage
3 Tbsp chopped fresh cilantro
1/4 cup chopped green onion
2 Tbsp lime juice
1/2 tsp sugar
1/2 tsp kosher salt
1/8 tsp cayenne
canola oil
1 lb firm white fish fillets such as cod, snapper, or mahi mahi
freshly ground pepper
12 corn tortillas

1. To make the slaw, in a large bowl, combine both cabbages, cilantro, green onion, lime juice, sugar, 1/2 tsp salt, and cayenne and mix well. Let stand at room temperature for 20 minutes, then taste and adjust the seasoning. For the best flavor, cover and refrigerate for about 1 hour before serving.
2. Prepare a medium-hot fire in a charcoal or gas grill. Make sure the grill rack is clean, then oil it and let the oil burn off for 5 minutes.
3. Lightly brush the fish on both sides with the oil and then season on both sides with salt and pepper. Place on the grill rack and cook, turning once, until browned on both sides and opaque throughout, 3-4 minutes on each side. Transfer to a plate and divide into 12 equal pieces, discarding any errant bones.
4. Wrap the tortillas in aluminum foil and place on top of the grill to warm while the fish is cooking, turning occasionally.
5. To assemble each taco, place a warm tortilla on a plate, top with a piece of fish, a squeeze of lime, a little slaw, a drizzle of sour cream, a cilantro sprig, and a few drops of salsa or hot sauce.

Source: Family Meals cookbook

Try #1 - January 14, 2012
This was good, and a nice change of pace from our usual dinners. We got a lovely piece of cod from Central Market, and used our stove-top grill for the first time - it worked great! Produced a nice, flaky fish. I could have made half the amount of slaw and been fine - we have a bunch left over. We used mango salsa in the tacos, which gave it a nice sweet edge.

Lemony Lemon Bread

2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup sour cream
1/2 cup whole milk
2 Tbsp fresh lemon juice
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 packed Tbsp grated lemon zest
2 large eggs
1/4 cup poppy seeds (optional, see note below)

1. Preheat the oven to 350. Butter an 8-by-4-inch loaf pan, and then dust with flour, tapping out the excess.
2. In a bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sour cream, milk, and lemon juice.
3. In the bowl of a stand mixer, using the paddle attachment, beat together the butter, sugar, and lemon zest on medium-high speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at at time, beating after each addition until fully incorporated. Again, scrape down the sides of the bowl. On low speed, add the flour mixture in 2 additions alternately with the sour cream mixture in 2 additions, beginning with the flour mixture and mixing just until incorporated. Add the poppy seeds, increase the speed to high, and beat for 5 seconds to mix well.
4. Scoop the batter into the prepared pan. Bake until a think skewer inserted into the center of the loaf comes out clean, about 50 minutes. Turn out onto a rack and let cool before serving.

Alternatives:
- Switch the flavor from lemon to orange by substituting grated orange zest and juice.
- Add 1/4 cup finely ground toasted almonds in place of the poppy seeds to make Toasted Almond-Lemon Bread.

Source: Family Meals Cookbook

Try #1 - January 13, 2012
I made this bread with Abby. Very yummy! I used a 10-inch loaf pan, and it was fine.

Three Sister's Casserole

Polenta Topping:
1 1/2 cups yellow cornmeal
1 Tbsp chili powder
3/4 tsp salt
4 1/2 cups water

Filling:
3 Tbsp olive oil, divided
1 small onion, chopped (about 1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (about 2 cups)
1 lb kabocha squash, peeled and cut into 1-inch cubes (about 2 cups)
1 15-oz can diced tomatoes with chiles
2 cloves garlic, minced (about 2 tsp)
1 tsp ground coriander
1 tsp ground cumin
1/2 cup water
1/2 tsp salt
1 15-oz can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed

To make polenta topping:
1. Whisk together cornmeal, chili powder, salt and water in double boiler, or in a large metal bowl over barely simmering water. Cover 40 minutes, or until polenta is thick and stiff, stirring 3 to 4 times. Remove from heat.

To make filling:
1. Preheat oven to 375. Heat 2 Tbsp oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
2. Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until slightly thickened, stirring occasionally.
3. Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
4. Score casserole into 6 squares with knife. Brush top with remaining 1 Tbsp oil. Bake 30 minutes, or until heated through and top is lightly browned.

Source: Vegetarian Times, Nov/Dec 2006

Try #1 - January 22, 2012
So, this was not a big hit with the family. The green chiles in the tomatoes made it too spicy for the kids. I thought it was good enough... but maybe not worth the work, as it was fairly time-consuming to make. I should note that the polenta cooked perfectly - I used a metal bowl inside a big pot, covered with our large saucepan lid. I served it with Apple Cranberry Slaw, which was actually perfect - the crisp salad went nicely with the spicy casserole.

Leek Soup

2 Tbsp olive oil
1 large or 2 medium leeks (about 10 oz), trimmed (leaving most of the green), split, washed, and cut into 1-inch pieces
1 medium onion, sliced
6 cups homemade chicken stock or low-salt canned chicken broth
1 1/2 lbs potatoes, peeled and cut into 2-inch pieces
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
3 Tbsp unsalted butter
Croutons, for garnish
1/4 cup fresh chervil leaves*

1. Heat the oil in a medium pot. When it is hot, add the leek and onion and cook over medium heat for about 5 minutes, until they soften and but begin to brown lightly. Add the stock, potatoes, salt, and pepper and bring to a boil. Boil for 30 minutes, or until the potatoes are tender.
2. Add the butter to the soup. Puree the soup with a hand blender or process it in a food processor. (You should have about 7 cups.) Serve immediately, garnished with croutons and a sprinkling of chevril leaves.

*Note: Chervil is the classic herb of choice for garnishing the hot soup. If it's unavailable, use another fresh herb of your choice. (I used fresh parsley.)

Source: Essential Pepin

Try #1 - January 10, 2012
The kids loved this soup! They both asked for seconds (and William asked for thirds!). To me, it was a fairly basic potato soup, but I liked the color it turned with the leeks and parsley that I blended in.

Try #2 - March 20, 2012
Just as good the second time around. I didn't add the butter at the end, and that was fine. Seems an unnecessary addition to me.

Black Bean and Yam Quesadillas

1 Tbsp olive oil, plus extra for spraying
2 cups finely chopped onion
4 cloves garlic, finely chopped
4 tsp Mexican seasoning
8 tsp water
4 cups grated yam (about 2 medium yams)
1 cup canned black beans, rinsed and drained
Salt and pepper
8 corn or wheat tortillas
1 1/3 cup grated cheddar or Monterey Jack cheese
Prepared salsa

1. Heat the oil in a medium, nonstick skillet over medium heat. Add the onion and garlic and saute for 3 minutes or until onion is soft. Add the seasoning and water and cook 1 more minute, stirring. Add the yams and beans, stir. Cover and cook for about 6 minutes until the yam is tender but not mushy. Season with salt and pepper. Transfer mixture to a bowl.
2. Place tortilla in a skillet; spray with olive oil. Turn over and spray the other side. Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half. Cook in skillet on each side for about 2 minutes, until cheese melts and the filling is warm. Repeat with other tortillas. Serve with prepared salsa.

Source: PCC website

Try #1 - January 8, 2011
Very good! This made more than enough for us - we used 4 tortillas and about half the filling. I wasn't expecting leftovers, but glad we'll have lunch for tomorrow!

Note: The yam/bean mixture freezes well.

Sausage, Potato, and Cabbage Soup

8 oz mild Italian sausage meat
2 small onions, cut into 1-inch thick slices (1 1/2 cups)
6 scallions, trimmed (leaving some green) and cut into 1/2-inch pieces (1 1/4 cups)
6 cups water
1 lb potatoes, peeled and cut into 1/2-inch-thick slices
8 oz savoy cabbage, cut into 1 1/2-inch pieces (4 cups)
1 1/4 tsp salt
Crusty French bread

1. Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Saute, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
2. Add the onions and scallions and cook for 1 minutes. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
3. Serve the soup in bowls with chunks of crusty French bread.

Source: Essential Pepin

Try #1 - January 3, 2012
Nathan really liked this, and the kids ate it too... but I wasn't such a big fan. I think it's because it tasted a little too much like corned beef and cabbage for my liking - a bad experience with that a couple of years ago has a sour taste in my mouth. But, if you're a corned beef and cabbage fan, this soup may be for you!