Cauliflower Soup

2 Tbsp olive oil
1/2 whole onion, finely diced
2 whole carrots, finely diced
2 stalks celery, finely diced
1 whole (to 2 whole) cauliflower heads, roughly chopped
2 Tbsp fresh or dried parsley, chopped
2 quarts low-sodium chicken broth or stock
4 Tbsp butter
6 Tbsp all-purpose or whole wheat flour
2 cups whole milk
2 tsp salt

1. In a large soup pot or dutch oven, heat 2 Tbsp olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown.
2. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
3. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
4. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly, until thickened.
5. Add milk mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Source: adapted from The Pioneer Woman

Try #1 - January 11, 2013
This was really good - everyone liked it.  I made several changes from the original recipe because I just couldn't imagine consuming a soup with a whole stick of butter plus a cup of half-in-half plus a cup of sour cream.  I think this would have made it way too rich - and it was rich enough as it was.  I blended it up for Lucy, and decided to serve it to the older kids that way too, which I think was a good move.  Nathan and I liked the chunks of cauliflower and other veggies.

Try #2 - February 5, 2013
Still yummy!  Two teaspoons of salt was just right.  I served it with Seven Grain Bread, and the bread was extra yummy when dipped in the soup.

Greek Lemon Chicken Soup

2 tablespoons olive oil
1 onion, finely diced
2/3 cup Arborio rice
5 cups chicken stock, plus 1 cup water
1 pound boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Fresh parsley for garnish

1. In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.
2. When the onions are ready, add the chicken stock and water and bring to a bare simmer.
3. When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes.
4. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/avgolemono-soup-greek-lemon-chicken-soup

Try #1 - January 14, 2013
This soup was a nice change, but a bit too lemony for me... I did use bottled lemon juice, and I wonder if that's more concentrated than fresh would have been.  Adding some frozen sweet corn balanced out the lemon a little bit.  Still, an interesting twist on a chicken/rice soup.

Crock Pot Black Beans

1 lb dried black beans, picked over and rinsed
Water to soak
1 to 2 medium onions, chopped
2 cloves garlic, minced
1 jar of prepared salsa (green or red), or 2 cups homemade salsa
Chicken or vegetable broth to cover soaked beans
Ham bone (optional)

1. Pick over the beans for small stones or any other foreign matter, rinse them and soak in about four times the volume of water to beans for about 8 hours.
2. Drain the beans and put them in the crock pot with the onions, garlic, salsa, and ham bone.
3. Cover with the broth.  Cook on low for 8 hours or high for 4 hours.
4. Serve over rice or in a bowl as a side dish.

Source: http://www.thefeastwithin.com/2009/01/28/crock-pot-black-beans/

Try #1 - January 2013
Pretty good, made a ton... I ended up freezing a bunch.  I added some of them to some chili, which gave the chili a nice twist.  Leftovers work well in Quinoa Chili.

Pumpkin Oatmeal Cookies

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3/4 cup shortening or butter
1 egg, beaten
1 cup canned pumpkin
1 3/4 cup rolled oats
1 cup raisins (I used 1/2 cup... I don't love raisins)
1 cup chopped nuts (I used very finely chopped almonds and pecans)
Try next time: 1/2 cup white chocolate chips with 1/2 cup raisins

1. Preheat oven to 400 degrees.
2. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
3. Add and mix shortening until mixture is crumbly.
4. Stir in egg, pumpkin, oats, raisins and nuts.
5. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in 400 degree oven for 15 minutes or until done.

Source: random recipe in my recipe folder... I have no idea where it came from

Try #1 - December 30, 2012
This are SOOOOOOOOOO good.  I mean like really good.  Like oatmeal raisin cookies only AMAZING.  Best warm out of the oven.

P.S. I think these would be good with white chocolate chips...

Try #2 - January 15, 2013
So, I wasn't quite as blown away the second time I made these... but they're still good.  I put a few chocolate chips into the last bit of dough.  I still need to try white chocolate chips...

Korean Roast Chicken Thighs

8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion (or regular onion)
3 Tbsp sesame oil (or vegetable oil)
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp black pepper

1. Preheat oven to 375 degrees.
2. Place chicken skin side down in a large baking dish.
3. Combine the remaining ingredients in a bowl and then pour on top of chicken.
4. Bake uncovered for 45 minutes.
5. Turn the chicken over in the dish and back for another 15 minutes.

Source: http://www.food.com/recipe/Korean-Roast-Chicken-Thighs-83203

Honey Garlic Chicken

1 1/2 to 2 lbs boneless, skinless, chicken thighs (about 4 or 5)
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

1. Put the chicken into your cooker.  In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
2. Cook on low for 6 hours or high for 3 to 4 hours.
3. Serve with basmati rice and steamed or roasted vegetables.

Note: To prepare ahead, place raw chicken and sauce into a freezer bag, then freeze.  Thaw the bag overnight in the fridge, then put ingredients into slow cooker in the morning.

Source: A Year of Slow Cooking

Try #1 - December 30, 2012
These were good, and extremely easy.  Not amazing to my mind, but the kids gobbled up seconds and thirds and requested I make it again so that's saying something.  I used 6 frozen chicken thighs (bone-in, skin-on), and cooked it on low for about 7 hours.  Probably 6 hours would have been enough.

Roasted Eggplant-Garlic Spread

1 small eggplant
1 tsp coarse salt
1 Tbsp plus 1 tsp olive oil, plus more for spraying
2 garlic cloves, skin on, wrapped in foil
1 medium onion, finely chopped
2 tsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp finely chopped fresh basil
1 Tbsp freshly grated Parmesan cheese
Salt and freshly ground black pepper

1. Preheat the oven to 400. Peel the eggplant and slice it cross-wise into 1/2-inch slices. Place eggplant in a colander, sprinkle with coarse salt, weigh down with a plate and let drain for about 20 minutes. Rinse off and pat dry.
2. Spray eggplant slices lightly with olive oil and arrange on a baking sheet with the garlic. Bake for 10 minutes, flip the eggplant slices and return to oven for 15 more minutes. Remove from oven, let eggplant cool, then chop eggplant coarsely. Set garlic aside.
3. Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and saute until soft, about 6 to 8 minutes. Add balsamic vinegar and reduce while sauteing for another 2 minutes.
4. In a food processor fitted with the metal blade, process the eggplant, garlic, onion mixture, lemon juice, basil and Parmesan until pureed. Add salt and pepper to taste. Transfer to an airtight container and refrigerate until read to use. Makes 1 cup.

Note: May be prepared up to 3 days in advance.

Source: The Costco Connection, October 2012