Garlic Soup

4 Tbsp olive oil, divided
2 cups sliced leeks, including some green (can substitute onions or scallions)
12-15 garlic cloves
7 cups chicken stock (or can use water)
2 lbs potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 tsp salt, or to taste
2 cups cubed (1/2-inch) firm white bread
2 Tbsp unsalted butter

1. Heat 2 Tbsp of oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften.  Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.
2. Meanwhile, heat the remaining 2 Tbsp oil in a large skillet.  When it is hot, add the bread cubes and saute, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.
3. When the soup is cooked, use a hand blender to puree it, or push it through a food mill.  Stir the butter into the hot soup and serve with the croutons.

Source: Essential Pepin

Try #1 - September 29, 2012
Good potato-based soup.  I used an onion instead of leeks.  I also added half a zucchini, some peeled, diced eggplant, and a chopped up/sauteed hot dog.

Asian Pear Cake

Fruit Mixture:
3 cups diced Asian pears
1 cup chopped pecans
1 teaspoon ground cinnamon
1/3 cup granulated sugar

Cake:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable oil
2 teaspoons vanilla
3 large eggs

1. Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour. Heat oven to 325°.
2. Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
3. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

Source: http://southernfood.about.com/od/pears/r/r70204c.htm

Try #1 - October 1, 2012
This was really, very very delicious.  Perfect as a coffee cake.  No need to glaze or dust with powdered sugar - it is sweet and delicious all by itself.  I used a 9x13 baking dish.

Eggplant Hummus

People, eggplant is gross.  Seriously.  But we've gotten an overabundance of it from our CSA bag this year, so I've tried to find recipes that make it work.  But the fact is, it's not really working for me.  I only enjoy eggplant if I don't know it's eggplant.  I do not like the slimy consistency, or really the flavor.  But I feel it is my duty to eat what has been given me, so I'm still searching for a way to swallow that eggplant.  I came across this post on Angela's blog for eggplant hummus, so I went searching for a hummus recipe, sans tahini, and decided to give it a try.  We'll see how it goes!

1 small eggplant
Oil, for spraying/brushing
14 oz (3 cups) cooked chickpeas
1/4 cup reserved broth from boiling chickpeas or from can
3 Tbsp extra-virgin olive oil
1 medium lemon, juiced about 3 Tbsp juice
1/2 tsp granulated garlic
1 tsp salt
pinch black pepper

1. Cut the eggplant into 3/4-inch rounds.  Spray cooking sheet with oil, and arrange eggplant in a single layer.  Spray or brush the tops of the eggplant with oil, if desired.  Roast in the oven at 375 degrees for 25 minutes. Let cool and remove skin from eggplant rounds.
2. In a small bowl, combine remaining ingredients and blend with an immersion blender.  Add roasted eggplant and blend again until creamy.  If needed, add extra broth or water to achieve the desired consistency.  Taste and adjust spices if necessary.

Sources: honestcooking.com/2011/03/09/hummus-without-tahini/ and Let's Eat!

Try #1 - September 23, 2012
So... the problem is that I'm not really a fan of hummus either.  But, as far as hummus goes, this was pretty good, and the eggplant blended right in so I couldn't really tell it was there.  Just the way I like my eggplant.  Unfortunately, this made too much, even with our whole family trying to eat it (Abby actually liked it - I was pleasantly surprised!).  I tried to pawn it off at a meeting, and some of it got eaten (and praised), but then when I got home I forgot to take it out of my bag and put it back in the fridge.  So, the next morning I had to throw out the leftovers.  Full disclosure: I was relieved.  I usually hate throwing out any food, but I really was not looking forward to trying to finish this entire bowl of hummus, and we already had an abundance of leftovers in our fridge that was looking daunting as well.

Bottom line: If you like hummus, you will probably like this recipe.  If you are trying to get rid of and disguise eggplant, this is a good way to use it.

White Bean and Kale Minestrone

5 to 6 leaves of kale
1 Tbsp extra-virgin olive oil
2 large cloves of garlic
3 cups cooked white beans, divided
2 1/2 cups vegetable or chicken stock, divided
1 Tbsp tomato paste
4 fresh sage leaves
1 tsp sea salt
Freshly ground pepper
1 Tbsp fresh lemon juice
Freshly grated pecorino cheese

1. Wash kale and remove the stems from the leaves. Roll up kale leaves and cut into thin ribbons. Set aside.
2. In a 4-qt pot, heat oil and saute the garlic briefly over medium heat. Add about half the cooked beans and half the stock.
3. Puree the rest of the beans and stock in a blender along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
4. Mix the kale into the soup and simmer until it has wilted (about 10 minutes). Add the lemon juice and enough water to make the soup a desirable thick consistency. Taste and adjust seasonings. Serve the soup topped with pecorino cheese.

Source: Feeding the Whole Family

Try #1 - September 2012
Pretty good... I was surprised that Abby finished her entire bowl!  (William was not as big a fan...)

Red Lentil Soup with East Indian Spices

1 Tbsp plus 1 tsp ghee or butter
1 onion, chopped
1 to 2 Tbsp minced garlic
1 tsp turmeric
1 tsp ground cumin
1/8 tsp cayenne
1 cup chopped tomatoes (I used 14oz can diced tomatoes)
1 cup dried red lentils, washed and drained
4 cups water or vegetable or chicken stock
1 tsp sea salt
1 tsp cumin seeds
1 tsp mustard seeds
1/4 cup chopped cilantro

1. Heat 1 Tbsp ghee in a 4-qt pot. Saute onion and garlic in ghee until brown. Add spices and stir for 2-3 minutes.
2. Add tomatoes and cook until they break down, if using fresh tomatoes; if using canned, simply proceed. Add lentils and water to pot. Let simmer for 45 minutes, stirring often, until creamy. Stir in salt.
3. Heat the remaining 1 Tbsp ghee in a small skillet and fry cumin and mustard seeds until they pop. Stir fried seeds and cilantro into finished soup.

Source: Feeding the Whole Family

Try #1 - September 20, 2012
So, this was a little bland for me, probably because I totally skipped the cumin seeds, mustard seeds, and cilantro step... :)  But the kids really liked it (probably because it wasn't so spicy), and the red lentils were fun.  I served it over rice.

Red Bean and Quinoa Chili

1 cup dried kidney beans, soaked and drained
3 cups water, divided
2 tsp ground cumin, divided
1 Tbsp extra-virgin olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 cloves garlic, minced
1 large green pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
Grated cheese, for garnish (optional)

1. Place beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered, until tender (50 to 60 minutes), or pressure-cook (45 minutes).
2. Heat oil in 4-qt pot on medium heat. Add onion, 1 tsp salt, garlic, green pepper, the remaining 1 tsp cumin, and the rest of the spices and saute for 5 to 10 minutes.
3. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to onion/quinoa mix. Simmer for 20 minutes.
4. Add cooked beans and 1 tsp salt; simmer another 10 minutes. Top each bowl with grated cheese, if desired.

Source: Feeding the Whole Family

Try #1 - September 2012
Good twist on chili.  Joy suggested adding ground meat and zucchini - I might try that next time.

Try #? - February 3, 2013
I've made this several times, and found it to be a versatile recipe.  You can really add any bean you want - I've thrown in some leftover seasoned beans and both times found it enhanced the flavor (I used leftovers from this recipe and this recipe).  I was looking for a little bit more from just the basic recipe, and this works well - I think this will be a go-to recipe for when I have leftover beans.  I also add some fresh parsley, and topped it with cottage cheese.

Mexican Brown Rice with Pinto Beans

1 Tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 onion, diced fine
1/2 tsp sea salt
1 cup long-grain brown rice, rinsed and drained
1 3/4 to 2 cups water
1 Tbsp tomato paste or sauce
3 cups cooked pinto beans

1. Heat oil in a 2-qt pot. Add cumin and chili powder and saute for a few seconds. Add onion and salt and continue cooking until onion is soft.
2. Add rice and stir well to coat. Now add water and tomato paste and bring to a boil. Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes). Serve alongside pinto beans.

Source: Feeding the Whole Family

Try #1 - September 2012
Another good way to make beans and rice, nothing super fancy, but good and easy.  I just mixed the pinto beans in with the rice at the end.

Try #2 - January 31, 2013
I doubled the recipe and used an 8oz can of tomato sauce.  I put in 1 tsp of salt, and it could have used a little more (since my beans were unsalted), but other than that, it was great!

Tomato Basil Soup

4 Tbsp olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1/2 cup flour
6 cups chicken or vegetable broth
3 cups seeded chopped tomatoes (can use canned)
2 Tbsp dried basil
2 tsp granulated sugar
1 tsp salt
1/2 tsp dill weed
1/2 tsp ground black pepper
1 cup half and half

1. Heat large, heavy bottomed pan over medium-high heat. Add oil and when hot, but not smoking, saute onion and garlic until softened (not browned), about 3 minutes. Stir in flour and cook 1 minute, stirring constantly.
2. Add broth, tomatoes, basil, sugar, salt, dill, and pepper. Stir until well blended. Bring to a boil and simmer, uncovered, for 25 minutes.
3. Carefully puree in batches in a blender or food processor (or use immersion blender). Return to pot, stir in half and half, and heat until hot, but not boiling. Serve warm.

Source: Joy R. via Jessica M. :)

Try #1 - October 24, 2012
Pretty good!  I didn't have any half and half so I used sour cream and whole milk instead.  This was good with grilled cheese sandwiches.

Pumpkin Pecan Muffins

2 cups whole wheat pastry flour (I used regular whole wheat flour)
1 cup unbleached white flour
1 Tbsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom (I omitted this)
1/2 cup unrefined cane sugar or brown sugar
1/2 cup butter
1/4 cup molasses
1/4 cup honey
1 cup mashed, cooked pumpkin or winter squash
1/2 cup milk or water
2 eggs
2 tsp vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 375. Lightly oil muffin tin or line with paper muffin cups. Mix together flours, baking powder, salt, spices, and unrefined cane sugar in large bowl; set aside.
2. Melt butter in a small saucepan. Add molasses and honey to warm butter and stir together. Put cooked pumpkin or squash in blender, add butter mixture and milk; blend until smooth. Add eggs and vanilla and pulse to blend.
3. Add wet ingredients to dry mixture and fold gently, using a minimum of strokes. Fold pecans into batter. Fill muffin cups full with batter. Bake 25 to 30 minutes.

Source: Feeding the Whole Family, by Cynthia Lair

Try #1 - September 13, 2012
These baked up big, dense, cake-like muffins, and were fun to make with Abby.  We ate them with quinoa chili.  The molasses and spices reminded me of my Christmas spice cookies... mmmmmm.  Will make these again!

Toasted Bulgur Salad with Corn and Tomatoes

1 1/2 cups coarse bulgur
2 3/4 cups water
1 tsp salt
1 Tbsp extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 Tbsp red wine vinegar, or to taste

1. In a large heavy dry skillet, toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
2. In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
3. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Serve salad at room temperature.

Note: Salad may be made 6 hours ahead and chilled, uncovered.

Source: Epicurious

Try #1 - September 2012
This was easy and good!  I slightly burned the bulgur when trying to toast it, but it turned out fine in the end.  Definitely closer to 5 minutes than 10 for the toasting.  I used frozen corn and chopped heirloom tomatoes.

Pear Crumble with Crystallized Ginger

Make this.  Eat this.  You won't be sorry.

For topping:
1 cup unbleached all-purpose flour (I used whole wheat)
2/3 cup old-fashioned oats
2/3 cup packed golden brown sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces

For filling:
3 lbs firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 Tbsp fresh lemon juice
1/3 cup sugar
2 Tbsp minced crystallized ginger
1 1/2 Tbsp unbleached all-purpose flour (I used whole wheat)

Make topping:
Preheat oven to 375. Butter 13x9x2-inch glass baking dish. Mix first 5 ingredients in the bowl. Add butter and rub in with fingertips until moist clumps form.

Make filling:
Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.

Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 40-45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

Source: Epicurious

Try #1 - September 8, 2012
This might be my best crumble effort ever.  As I'm prone to do, I left out a key ingredient (crystallized ginger), but you don't need it for a stellar pear crumble.  I'm sure it would be good with it, but it's definitely optional.  I reduced the sugar to 1/4 cup for the filling.  The crumble was perfectly tender and just the right amount of sweetness.  I will definitely make this again!