Isabel's Chocolate Chip Cookies

• 2 sticks unsalted butter, softened
• 2/3 c. light brown sugar, packed
• 1 c. granulated sugar
• 2 large eggs, room temperature
• 2 tsp. vanilla
• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 3/4 tsp. baking soda
• 2 tsp. kosher salt
• 2 tsp. instant espresso powder
• 1 1/2 c. semisweet chocolate chips or chunks
• 1 c. coarsely chopped walnuts or pecans, toasted

Cream the butter until very fluffy, then cream it a little more.  Add the sugars and beat well, scraping down the sides of the bowl.

Beat in the eggs, on e at a time.  Beat in the vanilla.

Whisk together the flours, baking soda, salt, and espresso powder.  Add the flour mixture to the butter mixture in three installments, beating well each time.  Stir in the chocolate and nuts.  If you are patient and have the time, refrigerate overnight.

When you are ready to bake, preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

Scoop tablespoons of dough onto the cookie sheets, 2 inches apart.  Bake for 11 to 13 minutes until the cookies are firm and lightly colored. Coool on a rack and store in a cookie time for up to one week.

Yield: about 3 dozen.

VERDICT:  I really tried to follow the recipe exactly, because I was promised the best chocolate chip cookies ever, but these still came out super flat.  They have good flavor, but are not structurally sound.  I stand by my position that chocolate chip cookies should only be purchased, not made.  Toss.

Maple-Bourbon Sour

• 6 tablespoons bourbon
• 2 tablespoons maple syrup
• 2 tablespoons fresh lemon juice
• 1/2 cup ice
• Additional ice (optional)

Combine bourbon, maple syrup, and fresh lemon juice, stirring well. Pour mixture into a cocktail shaker filled with 1/2 cup ice. Cover and shake. Strain mixture; divide evenly between two glasses. Serve over ice, if desired.

Serves 2; 139 calories.

VERDICT:  I did not like bourbon straight up even a little bit, but I loved this drink, and we had all the ingredients on hand.  Keep.

Red Lentil Dal with Carrot Salad and Coriander Flatbreads

Dal:

• 5 cups water, divided
• 3/4 cup dried small red lentils
• 1 tablespoon canola oil 
• 3/4 cup chopped onion 
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon curry powder
• 2 serrano chiles, minced
• 2 ounces spinach (about 4 cups loosely packed)

Salad:

• 2 tablespoons canola oil 
• 1 teaspoon grated lime rind
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon sugar
• 4 cups shaved carrot (about 2 large)
• 1 cup thinly vertically sliced onion 
• 1 cup cilantro leaves

Flatbreads:

• 4 1-ouncce pieces refrigerated fresh pizza dough
• Cooking spray
• 1/2 teaspoon ground coriander
• 1/4 teaspoon kosher salt

Remaining ingredient:

• 1 1/3 cups hot cooked long-grain brown rice

To prepare dal, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 6 ingredients (through serranos); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.

To prepare salad, combine 2 tablespoons oil, rind, juice, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and cilantro; toss to coat.

To prepare flatbreads, shape each dough portion into a 5-inch circle on a lightly floured surface. Coat dough with cooking spray. Heat a grill pan over high heat. Add 2 dough portions to pan; cook 2 minutes on each side or until lightly charred. Repeat the procedure with remaining dough. Combine coriander and 1/4 teaspoon salt; sprinkle over hot flatbreads. Serve with rice, dal, and salad. 

Serves 4 (1/2 c. dal, 1 c. salad, 1 flatbread, 1/3 c. rice); 410 calories.

VERDICT:  I probably shouldn't have tried to make all of these on a Monday night--I didn't really pay attention to how many components there were--but everything turned out pretty well.  The salad, especially, was lovely--bright and refreshing--and the pizza dough flatbreads were a revelation.  So easy, and the coriander salt was a little addictive.  Keep.

Double-Mint Barley Tabbouleh

• 1 cup pearl barley
• Salt and pepper
• 1 1/2 cups fresh spearmint leaves
• 1/3 cup EVOO
• 1 small clove garlic
• 1 tablespoon fresh lemon juice
• 2 cups parsley leaves, chopped
• 1 bunch scallions, trimmed and thinly sliced
• 3/4 cup shelled salted, toasted pistachios, coarsely chopped
• 1/2 cup chopped roasted red peppers

In medium saucepan, bring 2 cups water, barley and 1/2 tsp. salt to boil. Cover, lower heat to low and cook until water is absorbed, about 35 minutes. Fluff with fork and spread out on baking sheet to cool. While barley cooks, puree 1/2 cup mint, EVOO, garlic, and lemon juice in blender. Finely chop remaining 1 cup mint and , in large bowl, toss with cooled barley, parsley, scallions, pistachios, roasted peppers and mint dressing; season.

Makes 6 c.

VERDICT:  I stripped my garden bare of mint and only came up with a scant cup of mint, so this may not have turned out as intended.  It seemed like it took a lot of work--I especially resented getting out the blender for the sauce--and that the resulting tabbouleh that was no better or worse than any other I've had.  Toss.

Peanut Butter

• 1 pound unsalted roasted peanuts, shelled and skinned
• 2 T. oil, preferably peanut

Put the peanuts and oil in a food processor or blender and grind until you have a creamy paste.  Add more oil if necessary to thin.  Make this peanut butter a little thinner than you think it should be, as it will firm up a lot in the refrigerator.

Salt to taste.  Store in a jar in the refrigerator for several months.

Makes 2 c.

VERDICT:  I made a half-batch using some leftover lightly salted peanuts from a jar.  Maybe if I'd shelled and skinned my own, it would taste better, but nothing here convinced me I needed to be making my own peanut butter.  A little grainy, and a lot of scraping peanut butter out of the food processor.  Toss.

Butterscotch Pudding

• 2 1/4 c. milk
• 3/4 c. heavy cream
• 4 large egg yolks
• 3/4 c. dark brown sugar, packed
• 1/4 c. cornstarch
• 1/2 tsp. kosher salt
• 2 T. unsalted butter, cut into bits
• 1 T. vanilla extract
• 1 tsp. Scotch or bourbon

In a medium saucepan, bring the milk to a boil.  Remove from the heat.

Meanwhile, in a large bowl, whisk together the cream, egg yolks, sugar, cornstarch, and salt until well-blended.

Pour a splash of hot milk into the egg mixture, whisking constantly.  Gradually whisk in the remainder of the milk.

Pour the mixture back into the pot and cook over medium heat, whisking constantly, until it begins to thicken, 3 or 4 minutes.  Do not let it boil.

Remove from the heat and whisk in the butter, vanilla, and Scotch.

Strain the pudding through a fine-mesh sieve into seven 4- to 6-ounce ramekins.  Chill for at least 4 hours until firm and cold.

Makes 3 1/2 c., to serve 7.

VERDICT:  This went swimmingly until it came time to strain the pudding through a fine-mesh sieve into tiny little ramekins, at which point it turned into a disaster of pudding all over said ramekins as well as the countertop.  I will make this dessert-y pudding again, but think I will either strain into one large bowl and then redistribute, or skip straining altogether.  Keep.

Coffee-Marshmallow Crispies with Chocolate, Cherries & Almonds

• 1 stick  (4 oz.) plus 2 tbsp. unsalted butter
• 2 bags  (10.5 oz. each) mini marshmallows (about 12 cups)
• 5 cups crisped rice cereal
• 2 cups salted roasted almonds, coarsely chopped
• 1 1/2 cups dried cherries, chopped
• 2 teaspoons ground coffee (not instant)
• 1/4 teaspoon coarse salt
• 6 ounces dark chocolate chips (1 cup)

Line an 8- or 9-inch square baking dish with foil; grease lightly. In a 10- to 12-qt. pot, melt the butter over medium-low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat. Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee and salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.

Spoon the mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely. Cut into squares to serve.

Serves 9.

VERDICT:  Too rich for my taste, plus it cost about $25 to buy all the ingredients.  I do think I'll try stirring in unmelted mini marshmallows into the next batch of regular rice krispie bars I make, though.  Toss.

Curried Potatoes and Squash

• 2 tablespoons butter
• 1 cup chopped onion
• 1 1/2 tablespoons grated peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds) 
  Click to see savings
• 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 3/4 cup light coconut milk
• 1 cup frozen green peas, thawed 
• 1/2 cup thinly diagonally sliced green onions (about 4 medium)

 Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

Serves 4 (1 3/4 c.); 356 calories.

VERDICT: This didn't have a whole lot of flavor, despite the ginger and coconut milk.  It's not bad, but given the number of curry recipes out there, toss.

Banana, Wheat Germ, and Oats

• 3 3/4 cups water
• 1 cup old-fashioned rolled oats
• 2/3 cup toasted wheat germ
• 1/4 teaspoon salt
• 1 1/2 cups sliced banana (about 2)
• 3 tablespoons brown sugar
• 1 tablespoon butter

Combine the first 4 ingredients in a medium saucepan, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and cook for 6 minutes or until thick and thoroughly heated, stirring occasionally. Remove from heat. Divide cereal evenly among 3 bowls. Top each serving with 1/2 cup banana, 1 tablespoon brown sugar, and 1 teaspoon butter.

Serves 3; 336 calories.

VERDICT:  It's a winner--easy enough for weekday mornings, cheap, filling, and tasty.  It's easy to make just one serving, too.  Keep.  

Chicken Enchilada Casserole

• Cooking spray
• 4 bone-in chicken thighs, skinned
• 1/3 cup chopped fresh cilantro, divided 
• 1 cup frozen corn kernels, thawed
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened 
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper 
  Click to see savings
• 2 cups chopped onion, divided
• 6 garlic cloves, minced and divided
• 1 cup fat-free, lower-sodium chicken broth
• 2/3 cup salsa verde
• 1/4 cup water
• 2 tablespoons chopped pickled jalapeño pepper
• 9 (6-inch) corn tortillas
• 1/4 cup (1 ounce) shredded sharp cheddar cheese 

Preheat oven to 425°.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Serves 4; 371 calories.

VERDICT: This was a triumph of using-up: I substituted left-over goat cheese for the cream cheese, used up some leftover chicken (Quorn on my half), the frozen corn, and the corn tortillas from Peanut-Crusted Tofu Tacos.  Hurray!  Sadly, they were a little underwhelming and a little soggy.  Plus, it took forever.  Toss.

Vegetable Tagine with Baked Tempeh

Tagine:

• 1 teaspoon cumin seeds
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon black peppercorns
• 1 (1-inch) piece cinnamon stick
• 2 teaspoons extra-virgin olive oil
• 2 cups finely chopped onion
• 3/4 cup finely chopped carrot 
• 1/2 cup finely chopped celery
• 1/2 teaspoon sea salt
• 2 garlic cloves, peeled
• 2 cups (1/2-inch) cubed peeled sweet potato
• 2 cups chopped green cabbage 
• 1 1/2 cups water
• 1 cup finely chopped yellow squash 
• 1 cup finely chopped zucchini 
• 1 cup finely chopped peeled tomato 
• 1 tablespoon fresh lemon juice

Tempeh:

• 2/3 cup water
• 6 tablespoons fresh lemon juice
• 1/3 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground red pepper
• 4 garlic cloves, minced
• 1 pound tempeh, cut into 1/2-inch cubes

Remaining ingredients:

• 2 cups hot cooked couscous
  
• 4 teaspoons minced fresh cilantro (optional)

To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 20 minutes.

Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.
To prepare the tempeh, preheat oven to 350°.

Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.

Bake at 350° for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.

Serves 4 (4 oz tempeh, 3/4 c. tagine, 1/2 c. couscous); 507 calories.

VERDICT:  I made this to polish off Andrea's grandpa's cabbage and summer squash, but that was about the only thing about it that was good.  It took forever, and ended up disappointingly bland and squishy.  Toss.
 

Bratwurst Cooked in Beer with Smothered Cabbage

• 8 links of fresh bratwurst
• 4 (8-ounce) cans of beer
• 8 ounces bacon, chopped
• 2 cups julienned onions
• Freshly ground black pepper
• 1 small head of cabbage, cored and shredded
• Salt
• 2 tablespoons chopped garlic
• 1/4 cup whole grain mustard
• 8 egg hot-dog buns 

Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage.

Serves 8.

VERDICT:  Second recipe for Andrea's grandpa's cabbage (two-thirds down!).  This probably would have been good with real bratwurst and bacon fat, but with soy bratwurst and olive oil, it lacked flavor.  Toss.