Quinoa with Butternut Squash and Pumpkin Seeds

• 1 cup quinoa
• 2 tablespoons olive oil
• 1/2 red onion, finely diced
• 3/4 teaspoon chili powder
• 1 2-pound butternut squash, cut into 3/4-inch cubes
• 1 3/4 cups water or vegetable stock
• 1 teaspoon salt
• 1/2 cup pumpkin seeds
• 2 large handfuls baby spinach
• 1/2 cup dried cranberries

Put the quinoa in a bowl and cover it with cool water. Rub it between your hands and pour off most of the water. Add fresh water and repeat two or three times, until the water runs clear. Drain thoroughly in a fine-meshed strainer. Set the strainer over a bowl until you are ready to cook the quinoa.

Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 15 minutes.

Meanwhile, set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.

Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Serves 4.

VERDICT:  I have a real problem with cooking grains, and true to form, this turned out mushy instead of fluffy.  Despite decent flavor and a good ingredient list, toss.

Lentil Salad with Roasted Oranges and Radicchio

• 2 medium oranges
• 1 head radicchio, quartered, cored, and thinly sliced (4 cups)
• 4 large shallots, thinly sliced lengthwise (2 cups)
• 2 Tbs. olive oil, divided
• 1 cup French or Puy lentils, rinsed
• 1 cup freshly squeezed orange juice
• ½ cup toasted walnuts
• 2 Tbs. chopped fresh mint

Preheat oven to 400°F. Line baking sheet with parchment paper.

 

Trim orange ends all the way to juicy flesh. Stand fruit upright, and remove peel and pith with paring knife, following curve of fruit from top to bottom. Hold fruit over large bowl, and cut sections along membranes to release each wedge. Set segments aside, and squeeze empty membrane over separate bowl to capture any remaining juice.

 

Add radicchio, shallots, and 1 Tbs. oil to bowl with orange segments. Season with salt, if desired, and toss gently. Spread mixture in single layer on baking sheet, and roast 25 minutes, or until oranges begin to brown and caramelize, stirring once and rotating tray halfway through.

 

Meanwhile, bring lentils, 11/2 cups water, and orange juice to boil in medium saucepan. Reduce heat to medium-low, and simmer 25 minutes, or until lentils are tender.

 

Drain lentils, and transfer to large bowl, reserving cooking liquid. Return liquid to saucepan, and simmer over medium heat 5 to 7 minutes, or until reduced to 1/4 cup. Pour over lentils.

 

Add roasted orange-vegetable mixture to lentils with remaining 1 Tbs. olive oil, walnuts, and mint. Season with salt and pepper, if desired.  

 

Serves 6 (1 c.); 279 calories.

 

VERDICT:  I was intrigued by roasting oranges, but I don't think I did it right--they just seemed like orange segments, but hot.  On the whole, not bad, considering it has radicchio in it, but not really worth the effort.  Perhaps if I had served it over peppery greens as suggested, it would have been stunning, but I did not.  Toss.

Mujaddara with Onions, Dried Apricots, Almonds and Spicy Yogurt

• 1/2 c. jasmine rice
• 1/4 c. slivered almonds
• 1 T. butter
• 1 T. olive oil
• 2 yellow onions, thinly sliced
• salt and pepper
• 1 3/4 c. chicken broth or water
• 1/2 c. red split lentils or Puy lentils
• 1/4 c. chopped dried apricots

Spicy yogurt

• 1/3 c. Greek yogurt
• 1 T. minced fresh mint
• 1 T. olive oil
• 2 t. fresh lemon juice
• 1 t. honey
• 1/4 t. cinnamon
• pinch of salt
• pinch of cayenne

Rinse the rice in a strainer under cold running water, swishing it with your fingers until the water is no longer cloudy and runs clear, about 1 minute.

Toast the almonds on a plate in the microwave on high for 1 minute.  Stir and microwave for another 30 seconds, then stir again and microwave for 30 seconds longer.  The nuts won't brown much, but will definitely taste toastier.  Set aside.

In a 12" skillet over medium heat, melt the butter with the olive oil.  When the butter is melted and hot, add the onions, 1/2 tsp. salt, and a few grinds of pepper.  Saute the onions until the soften and begin to brown, about 3 minutes.  Reduce the heat to low and cook the onions, stirring, until they are tender and golden brown, about 3 minutes longer.

Raise the heat to medium-high and add the broth and lentils, and bring to a simmer.  Cover, reduce heat to low, and simmer the lentils for 10 minutes.  Uncover and stir in the apricots, rice and almonds.  Re-cover and continue to cook until the lentils and rice are almost tender, about 15 minutes longer.  Remove pan from the heat and let it sit, covered, for another five minutes to allow the rice and lentils to finish cooking in the steam.  Taste and add more salt and pepper, if needed.  If you'd like a more drizzly sauce, stir in 1T. or more water to thin it.

To make the spicy yogurt: Stir together the yogurt, mint, olive oil, lemon juice, honey, cinnamon, salt, and cayenne in a small bowl.  Taste and adjust the seasoning.  Spoon the mujaddara into warmed shallow bowls and top with a drizzle of the yogurt sauce before serving.

Serves 2 (but really 3).

VERDICT:  I used brown lentils, since I had them, vegetable broth, and regular plain yogurt, all of which were fine.  Caramelizing the onions took WAY longer than six minutes, which is only to be expected.  On the whole, really good--warm and filling and savory.  This is from One Pan, Two Plates, which is earning big points for getting good flavor out of a few standard ingredients with a minimum of mess.  (I learned my lesson from the two previous dishes we made from it, and more than halved the salt.)

Butternut Squash and Cauliflower Chowder

• 2 Tbs. unsalted butter
• 1 medium leek, halved lengthwise, rinsed, then thinly sliced (1 ⅓ cups)
• 1 ¾ lb. butternut squash, peeled, seeded, and diced into ½-inch cubes (4 cups)
• 1 small head cauliflower florets, chopped or broken into bite-size pieces (4½ cups)
• 2 Tbs. all-purpose flour
• 2 ½ cups low-sodium vegetable broth
• 1 ½ cups low-fat milk
• 1 bay leaf
• 2 sprigs fresh thyme
• ⅔ cup frozen corn
• 2 Tbs. grated lemon zest

Heat butter in large pot or Dutch oven over medium heat. Add leek, and sauté 4 to 5 minutes, or until softened. Add butternut squash, and season with salt and pepper, if desired.
Add cauliflower, and sprinkle with flour. Stir in broth, milk, bay leaf, and thyme sprigs; season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, or until vegetables are tender.

Stir in corn and lemon zest, and cook 2 to 3 minutes more. Remove thyme sprigs.
 

Serves 6 (1.5 c.); 172 calories.

 

VERDICT:  Pretty--creamy and pale orange--but a little bland.  Ramp up the seasoning or toss. 

Barley and Lentil Salad with Dried Cranberries and Walnuts

• 1/2 c. pearled barley
• 1/2 c. dried lentils
• salt
• 1/4 c. dried cranberries or raisins
• 1/4. toasted walnuts
• 2 T. fresh lemon juice, plus more if necessary
• 2 T. olive oil
• 1/4 c. chopped fresh flat-leaf parsley
• freshly ground black pepper

Add 2 c. water, barley, lentils, and 1/4 t. salt to 12" skillet and bring to a simmer over medium heat.  Reduce the heat to low, cover, and cook for 20-25 minutes or until tender, but still chewy.

While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley and 1/2 tsp. salt in a medium bowl.  Season with pepper. 

When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl.  Toss to mix.  Taste for seasoning and add more lemon, salt, or pepper if it needs it.  Serve warm or at room temperature.

Serves 2 (but really 3).

VERDICT:  A bit salty, but if you dialed that back a bit, really pretty good.  Not fussy at all, and we usually have most of the ingredients on hand.  Keep!  From One Pan, Two Plates.

Pear Ginger Champagne

Simple syrup:

• 1 cup of water
• 1 cup of sugar
• 1 pear (peeled and cored)
• 3 pieces of ginger (broken off from ginger root, peeled with vegetable peeler)
• 1 cinnamon stick

Boil all of the ingredients together until sugar has melted, about 5 minutes. Cool and put in container in fridge. Will keep for up to 2 weeks. (This makes a great gift on its own!)

To assemble drink, add a double shot of pear, ginger & cinnamon simple syrup to a glass.  Fill the remainder of the glass with champagne.  Top with frozen cranberries if you’re feeling festive!

VERDICT:  I made these to use up a hunk of leftover ginger.  The pear didn't come through as much as I'd hoped for, and they were frankly a little odd.  Toss.  From  Design*Sponge.

Farro with Honey-Garlic Roasted Tomatoes

• 1½ tablespoons olive oil
• 1 tablespoon honey
• 3 garlic cloves, minced
• 1 pound cherry or grape tomatoes, halved lengthwise
• ¾ cup uncooked farro
• 1½ teaspoons sherry vinegar
• 5/8 teaspoon kosher salt
• 3 tablespoons toasted walnuts, coarsely chopped
• 2 ounces feta cheese, crumbled (about ½ cup)
• 2 teaspoons chopped fresh thyme

Preheat oven to 375°.

Combine oil, honey, and garlic in a large bowl. Add tomatoes; gently, with your hands, toss until thoroughly coated. Pour tomatoes onto a jelly-roll pan; turn tomatoes until they’re all cut side down. Draw tomatoes together until they’re cozy and touching. If there’s any honey mixture left, drizzle over tomatoes. Bake at 375° for 20 to 25 minutes or until wrinkled and soft but not mushy; do not brown. (Note: Grape tomatoes may take less time than cherry tomatoes.) Remove tomatoes from oven; cool to room temperature.

While tomatoes cook, place farro in a medium saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until nicely chewy and not puffed open and starchy. Drain and rinse with cold water; drain.

Combine farro, tomato mixture, vinegar, and salt in a large bowl; toss gently to combine. Top with walnuts and feta; garnish with thyme. Serve immediately, or let the flavors marry in the fridge for an hour or 2.

Serves 6 as side dish (1/2 c.); 191 calories.

VERDICT:  The end result is good, but it was a little disheartening to realize that it tasted almost exactly like Smitten Kitchen's wonderful one-pot farro, but with five times as many steps and pans.  Toss.

Whole-Grain Breakfast Bar

• 4.75 ounces whole-wheat flour (about 1 cup)
• 2 cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas
• 3/4 cup brown sugar
• 1/4 cup 2% reduced-fat milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• 3/4 cup chopped walnuts
• 3/4 cup dried cranberries
• Cooking spray 

Preheat oven to 375°.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl.

Place bananas in a large bowl; mash until smooth. Add sugar and next 5 ingredients (through egg white); stir until combined. Add flour mixture, stirring until combined. Stir in nuts and dried cranberries.

Spread dough into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars.

Yield: 16 bars; 198 calories.

VERDICT:  Like a cross between an oatmeal cookie and cake.  Not bad for breakfast, and seems easily adaptable to whatever you might have around.  Keep.

Split Pea Soup with Rosemary

• 1 1/2 cups green split peas 
• 2 teaspoons olive oil, divided
• 2 cups chopped onion 
• 1 cup diced carrot
• 1 bay leaf
• 1 tablespoon minced garlic cloves, divided (about 3 cloves) 
• 1 tablespoon minced fresh rosemary, divided
• 1 teaspoon paprika
• 1/4 teaspoon black pepper 
• 1 tablespoon tomato paste
• 1 tablespoon low-sodium soy sauce 
• 4 cups water
• 2 cups Vegetable Stock or 1 (14.5 oz) can vegetable broth
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup low-fat sour cream 

Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.

Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil.

Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.

Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

Serves: 6 (1 c. soup, 2 T. sour cream); 233 calories.

VERDICT:  Not terrible, but the fresh rosemary at the end is a little pine-y.  Toss.

Baked Orzo with Eggplant and Mozzarella

• 1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
• Salt and black pepper
• 1/4 cup (60 ml) olive oil
• 1 medium carrot, peeled and cut into 1/4-inch dice
• 1 celery stalk, in a 1/4-inch dice
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
• 1 teaspoon (6 grams) tomato paste
• 1 1/2 cups (355 ml) vegetable stock
• 1 to 3 tablespoons fresh oregano, chopped
• 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
• 4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
• 1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
• 3 medium tomatoes, diced 

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

Serves 6ish.

VERDICT:  I went on the high end of both lemon and oregano and still found this bland.  Toss.

Currant Rosemary Scones

• 8 tablespoons (4 ounces) chilled, unsalted butter
• 3 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 cup dried currants
• 2 tablespoons finely chopped fresh rosemary
• 1 1/2 cups chilled heavy cream, plus more for brushing
• 2 to 3 tablespoons turbinado sugar, for garnish 

Preheat the oven to 425° F.

Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder and salt in a large bowl.

Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.

Using a large fork or a wooden spoon, mix the currants and rosemary into the flour-butter mixture.
Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.
Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.
Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4 inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

Flour your surface once more, and then shape the dough into a 3/4 inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.

At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with turbinado sugar to finish; or if freezing, brush with cream and top with turbinado sugar just before baking.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter, jam or honey.

Yield: 8 scones.

VERDICT:  A nice flavor combination with an excellent crunchy sugar top.  I think I added too much flour in the kneading process, as they seemed a little dry.  I probably won't make scones much, but keep in mind. 
 

Smoked Almond & Chickpea Sandwiches

Quick Smoked Almonds

• 2 1/2 teaspoons liquid smoke
• 1/2 teaspoon olive oil
• 1 teaspoon soy sauce, tamari, or Bragg’s Liquid Aminos
• 1 teaspoon maple syrup or other liquid sweetener
• 2 teaspoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 3/4 cup raw almonds

Sandwiches

• cups cooked chickpeas
• 1 avocado
• 3 tablespoons lemon juice
• 3/4 cup chopped red onion (about 1/2 medium onion)
• 1/3 cup chopped fresh dill
• 1/3 cup chopped celery (about 2 ribs)
• 1 to 2 teaspoons of your favorite hot sauce
• 1/2 teaspoon salt
• Ground pepper to taste
• 8 to 12 slices bread, toasted
• Dijon mustard, lettuce, and tomato

Heat your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet.
To make the almonds: Mix together all the liquid ingredients in a small bowl and combine the nutritional yeast, paprika, and garlic powder in a separate bowl. Grab the almonds, add them to the liquid bowl, and stir that together to make sure all the almonds are covered. Scoop out the almonds, add them to the bowl with all the dry seasonings, and stir until they are covered. When they look all seasoned, scoop them out and lay them on the baking sheet. Toast them in the oven for 10 minutes, stir them around, and then put them back in the oven for 5 more minutes. Take them out and let cool.

While all that is happening, add the chickpeas, avocado, and lemon juice to a big bowl and mash them. Some chunks are fine, whatever you like. Fold in the onion, dill, celery, hot sauce, salt, and pepper, then mix it all together.

Once the almonds have cooled, chop them up and add them to the bowl.

Serve up this badass filling on some toasted bread with Dijon mustard, lettuce, and tomato. This is best enjoyed the day it’s made; it keeps fine in the fridge but you might lose some of that crunch.

Yield: 4-6 sandwiches.

VERDICT:  Delicious, in an almost-tuna-salad way I haven't had before.  I ate it for a few days and was fine with the texture.  From Thug Kitchen (without most of the swearing and the ridiculous word sammies).  Keep!

Malted Pumpkin Gingerbread

• 6 T. unsalted butter
• 65 g. dark brown sugar
• 100 g. golden syrup, agave syrup or maple syrup
• 3 T. molasses
• 1/8 t. ground cloves
• 1/2 t. ground cinnamon
• 1 t. ground ginger
• 3/4 t. baking soda
• 1 egg
• 1/2 c. pumpkin puree or applesauce
• 1 1/2 T. malted milk powder
• 130 g. whole-wheat flour
• handful of candied ginger, roughly chopped

Preheat the oven to 180°C. Grease a 21 cm loaf tin with a little sunflower oil and then line it with baking parchment.

In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and molasses together until the butter is melted.

Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes. Quickly pull the tin out of the oven and sprinkle the candied ginger down the centre, then return it to the oven to continue cooking for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before turning it out onto a wire rack to cool completely.

Yield: 1 loaf.

VERDICT:  I couldn't taste the malted milk powder, which was disappointing.  On the plus side, this was the most consistently-cooked gingerbread I've ever made, and I love the melt-it-together method of mixing.  I used agave syrup, light brown sugar, and applesauce.  From Top with Cinnamon.  Keep.

Beet Hash with Eggs

• 1 pound beets, peeled and diced
• 1/2 pound Yukon Gold potatoes, scrubbed and diced
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 2 tablespoons chopped fresh parsley
• 4 large eggs

In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

 

Serves 4.

 

VERDICT:  Delicious and super easy--I'm back to beets.  Keep!

 

Oatmeal Raisin Cookies

• 1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
• 2/3 cup (125 grams) light brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup (95 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
• 1 1/2 cups (120 grams) rolled oats
• 3/4 cup (120 grams) raisins
• 1/2 cup walnuts (65 grams), chopped (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Yield: about 2 dozen.

VERDICT:  I put some craisins (successful) and some leftover chocolate chips in these (not so successful) in these along with the raisins.  No walnuts!  The recipe makes a nice, not-overwhelming, number.  Keep.

Black Bean, Hominy, and Kale Stew

• 2 poblano chiles
• 8 ounces tomatillos, husks removed and halved (about 4)
• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 3 cups organic vegetable broth
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 (15.5-ounce) cans unsalted black beans, rinsed and drained
• 1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
• 1 (15-ounce) can hominy, rinsed and drained
• 6 tablespoons reduced-fat sour cream
• 2 ounces shredded sharp white cheddar cheese (about 1/2 cup)
• 1/4 cup chopped fresh cilantro

Preheat broiler to high.

Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.
 
Serves 6 (1.25 c.); 240 calories.

VERDICT:  Pretty bland, and more watery than I expect something called stew to be.  Toss.

Indian-Spiced Bean and Tomato Soup

• 1 tablespoon safflower oil
• 1 1/2 cups finely chopped onion
• 1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
• 2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)
• 1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice
• 4 cups cooked beans, plus 2 cups cooking liquid
• Pinch of coarse salt
• Yogurt, cilantro sprigs, and pita chips, for serving

Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.

Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
 

Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
 

Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips. 

 

Serves 4.

 

VERDICT:  Good, especially with lots of yogurt and pita chips.  Keep.

 

Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds

• 1 cup semi-pearled or regular farro
• Extra virgin olive oil
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Salt
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• Fresh Meyer lemon juice
• Freshly ground black pepper
• 1/2 cup pomegranate seeds

Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.

Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak. Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.

When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts. When nuts are done, cool completely, then roughly chop into small pieces.

While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds.

Serves 3-4.

VERDICT:  I cooked the farro according to the package directions, put the onion and sweet potato on one pan, and roasted the walnuts in the microwave, and everything turned out just fine.  I had somewhat more farro and sweet potato than called for ended up with WAY more than four servings.  Good hot, also not bad cold. Keep.

Bara Brith

• 450g/1lb dried mixed fruit
• 250g/9oz brown sugar
• 300ml/½ pint warm black tea
• 2 tsp mixed spice
• 450g/1lb self-raising flour
• 1 free-range egg, beaten

In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

VERDICT:  This seemed easy until I realized I had to make my own mixed fruit (raisins, currents, golden raisins and some crystallized ginger), mixed spice (cinnamon, nutmeg, allspice, cloves and ginger), and self-raising flour (1 c. flour+1.5 tsp. baking powder+1/2 tsp. salt) and that the fruit needed to soak overnight.  Also, the batter did not all fit in the loaf pan--perhaps it's not a 2lb. loaf tin?  Once I got past all that, it was smooth sailing and turned out well enough.  Keep in mind, but perhaps tinker with the recipe(s) a bit.  From BBC Food.

Orzo and Grape Salad with Feta and Mint

• 1 cup orzo, preferably whole-wheat
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups quartered or halved seedless grapes
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons finely chopped red onion

Bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8 minutes. Drain in a colander and rinse with cold water until cool.

Meanwhile, whisk oil, lemon juice, salt and pepper in a large bowl. Add grapes, feta, mint, onion and the orzo; toss to combine.

Serves 2; 202 calories.

VERDICT:  I made this for back-to-school lunches for Jen and Beth.  The mint may have been a little too astringent.  Apart from that, a fairly straightforward salad.  It's nice that the ingredients are often on hand, so I guess I'd make it if I was using things up.  Otherwise, toss.

Smoky Black Bean and Butternut Ragoût

• 1 tsp. fresh lime juice
• 3 tsp. pure maple syrup, divided
• 1 Tbs. unsalted butter
• 2 Tbs. olive oil, divided
• 1 lb. peeled butternut squash, cut into ½-inch dice (4 cups)
• 1 small yellow onion, cut into medium dice (½ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15.5-oz. can black beans, drained and rinsed
• 2 tsp. adobo sauce from can of chipotles in adobo
• ⅓ cup crumbled queso fresco or feta cheese
• 2–3 Tbs. chopped or whole cilantro or mint leaves
• ¼ cup toasted pepitas or toasted chopped pecans, optional

Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.

 

Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.  Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally.  Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.
Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.

Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).

Serves 4; 277 calories.

VERDICT:  Very good.  A bit mushy in texture, but rich and savory.  Don't skimp on the garnishes.  Keep.
 

Chocolate-Hazelnut Icebox Cake

• 1 3/4 cups cold heavy cream
• 1 1/2 cups mascarpone cheese
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2/3 cup chocolate-hazelnut spread (such as Nutella)
• 20 whole chocolate graham crackers

Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.

Serves 8-10.

VERDICT:  Hmm.  This didn't have a lot of ingredients and didn't require turning the oven on.  On the other hand, I couldn't find chocolate graham crackers anywhere and I don't have an 8" springform pan, so it was kind of a mess.  On the whole, I think, toss.

New Mexican Green Chile "Cheeseburgers"

Relish:

• 4 garlic cloves
• 1 Cubanelle pepper
• 1 serrano chile
• 1 medium tomatillo, papery skin removed
• Cooking spray
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely diced red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil 
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt

Burgers:

• 6 (1/2-inch-thick) slices small red onion
• 1 1/2 tablespoons olive oil, divided
• 4 ounces cremini mushrooms
• 2 garlic cloves
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 1/2 cup plus 1 tablespoon whole-wheat panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ancho chile powder
• 1 large egg
• 2 ounces aged white cheddar cheese, thinly sliced
• 6 romaine lettuce leaves
• 6 whole-wheat hamburger buns, toasted 

Preheat broiler to high.

To prepare relish, place first 4 ingredients on a foil-lined baking sheet. Coat vegetables with cooking spray. Broil 14 minutes, turning vegetables once. Wrap Cubanelle and serrano in foil; let stand 10 minutes. Peel and cut into 1-inch strips; discard peels and seeds. Combine tomatillo, Cubanelle, serrano, garlic, cilantro, and next 5 ingredients (through 1/4 teaspoon salt) in a mini food processor; pulse until combined.

To prepare burgers, brush onion slices with 1 1/2 teaspoons oil. Arrange onion in a single layer on a foil-lined baking sheet. Broil 6 minutes or until lightly charred, turning once.

Combine mushrooms, 2 garlic cloves, and black beans in a food processor; pulse until mixture is coarsely chopped. Add panko and next 5 ingredients (through egg); pulse until combined. Divide mixture into 6 equal portions; shape each portion into a 1/2-inch-thick patty.

Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add patties; cook 12 minutes, turning once. Add cheese to patties during last 2 minutes of cooking; cover pan to melt cheese. Place 1 lettuce leaf on bottom half of each bun. Top each lettuce leaf with 1 patty, 1 charred onion slice, and about 1 1/2 tablespoons relish. Top with top halves of buns.

Serves 6; 286 calories.

VERDICT:  This was a little fussy, but not hard, and turned out pretty well.  Maybe skip making the relish and use salsa verde?  If so, keep.

Watermelon Gazpacho

• 1 large tomato
• 1/2 serrano chile
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 c. extra-virgin olive oil
• 2 tablespoons minced red onion
• 1/2 English cucumber, seeded and minced
• 2 tablespoons minced fresh dill
• Kosher salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese

In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve. 

 

Serves 4.

 

VERDICT:  This looked unappealing and didn't taste good enough to overcome first impressions.  Toss.

Orzo Salad with Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley. 

Serves 4 (1 3/4 c.); 424 calories.

VERDICT:  I made this to use up a bit more buttermilk and the most recent batch of tomatoes from the garden.  A bit too spicy and a bit too liquid-y.  Dial back both, and it might improve.  Still, toss.

Baked Oatmeal

• 250 grams (2 1/2 cups) quick cooking or old-fashioned oats, uncooked (use certified gluten-free oats to make this gluten-free)
• 100 grams (1/2 cup) unrefined cane sugar
• 100 grams (2/3 cup) raisins or dried cranberries (substitute other dried fruits)
• 40 grams (1/4 to 1/3 cup) nuts such as walnuts, almonds, sunflower seeds, hazelnuts..., roughly chopped (optional; omit to make this nut-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 medium apple, peeled and thinly sliced, or grated
• 800 ml (3 1/3 cups) milk (use non-dairy to make this vegan)
• 1 tablespoon pure vanilla extract

Lightly oil a 20-by-20-cm (8-by-8-inch) baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt.

Add the eggs, grated apple if using it grated (sliced is added later), milk, and vanilla, mixing well between each addition.


Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top.

If possible, refrigerate for a few hours or overnight for the oatmeal to plump up.

Preheat the oven to 180°C (360°F), and bake for 45 to 55 minutes, until the center is set and firm to the touch.

Let cool before serving, slightly warm, at room temperature, or cold.  You can store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it out to thaw until morning.

Serves 8.

VERDICT:  A little tricky to schedule with the overnight refrigeration and long bake, but it keeps really well in the fridge and is good warm or cold.  Sweet and filling.  Keep.  From Quaker Oats via Chocolate and Zucchini.

Bulgur Salad with Edamame and Cherry Tomatoes

• 1 cup uncooked bulgur
• 1 cup boiling water
• 1 cup frozen shelled edamame (green soybeans)
• 1 pound yellow and red cherry tomatoes, halved
• 1 cup finely chopped fresh flat-leaf parsley
• 1/3 cup finely chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
 
Serves 6 (1.25 c.); 208 calories.

VERDICT:  This is a nice salad for this time of year--the stove barely goes on, and the oven not at all.  It features herbs you might have growing in the garden, and cherry tomatoes, which are coming into their own.  It's a surprising amount of herb chopping, but it's not fussy--everything essentially goes in the same bowl.  One commenter suggested adding feta, which I tried, but I don't think the salad needs it.  Keep. 

Blueberry Buttermilk Cake

• 1 cup (130 grams) all-purpose flour
• 1/2 teaspoon (2 grams) baking powder
• 1/2 teaspoon (2 grams) baking soda
• 1/4 teaspoon salt
• 1/2 stick (56 grams) unsalted butter, softened
• 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated lemon zest (optional)
• 1 large (57 grams) egg
• 1/2 cup (118 ml) well-shaken buttermilk
• 1 cup (5 ounces or 140 grams) fresh raspberries 

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Serves 8.

VERDICT:  I made this to use up some buttermilk and some sad blueberries from Cooper's.  It was very good warm, with a crunchy sugar top, but not so good the next day.  Toss, or make when people are coming over.  (It is nice in that it doesn't require any difficult ingredients--the original recipe called for raspberries, but notes that the fruit is flexible.)

Roasted Vegetable and Ricotta Pizza

• 1 pound refrigerated fresh pizza dough
• 2 cups sliced cremini mushrooms
• 1 cup (1/4-inch-thick) slices zucchini 
• 1/4 teaspoon black pepper
• 1 medium yellow bell pepper, sliced
• 1 medium red onion, cut into thick slices
• 5 1/2 teaspoons olive oil, divided
• 1 tablespoon yellow cornmeal
• 1/3 cup tomato sauce 
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• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon crushed red pepper
• 1/3 cup part-skim ricotta cheese
• 2 tablespoons small fresh basil leaves

Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.

Remove dough from refrigerator. Let stand, covered, for 30 minutes.

Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.

Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.
 
Serves 6 (347 calories).

VERDICT:  I didn't bother getting cornmeal, so the pizza stuck to the pan I rolled it out on, so it didn't slide onto the preheated pan, so I cooked it on the cold pan, so it was a little gummy in the middle.  Apart from that, pretty good--the roasted mushrooms and onions are excellent.  Dial it back on the red pepper.  Try again--keep.

Tempeh Bacon, Kale, Tomato Salad

Tempeh Bacon Bites 

• 8 oz tempeh
• 2 tablespoons pure maple syrup
• 2 tablespoons tamari
• 1 tablespoon ketchup
• 1 tablespoon vegetable oil
• 3/4 teaspoon liquid smoke
• olive oil, for pan-frying

Salad

• 1 pound curly kale
• 1 red onion, sliced into half-moons
• 1 pint red cherry tomatoes, sliced in half
• 1 ripe avocado, diced

Dressing

• 2 tablespoons minced shallots
• 4 teaspoons apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon smooth Dijon mustard
• Pinch of salt
• Freshly ground black pepper

Slice the tempeh into 1/4 inch-thin strips.  Then stack a few strips at a time and slice the tempeh into bite-size pieces, about an inch long.

In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth.  Add the tempeh bits and gently toss to completely coat with marinade.  Let stand for 10 minutes or cover and chill overnight.

Use a fork to transfer the tempeh pieces (leaving the marinade behind) to a lightly oiled cast iron skillet preheated over medium heat.  Lay the pieces in a single layer.  Cook until well-browned on one side, flip, and cook the other side until browned, about 2-3 minutes per side.  After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed.  Serve hot, warm, or at room temperature.  (Store chilled and consume within 2 days for best flavor.)

Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.

Add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately.

Serves 2 (more like 4).

VERDICT:  Not as hard as it looks.  The tempeh bacon is not at all like bacon, but the whole effect is pleasing.  Keep.  From Salad Samurai.

Blueberry, Oatmeal and Flaxseed Muffins

• 280 grams (2 cups) whole wheat flour
• 450 grams (5 1/2 cups) rolled oats
• 300 grams (1 1/2 cups) light brown sugar
• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup neutral oil (vegetable, olive, and coconut are good choices)
• 2 cups buttermilk
• 2 cups blueberries (or use other fresh berries, or dried berries 

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Yield: 24+ muffins.

VERDICT:  I filled the muffin cups as full as humanly possible, and still had batter left over.  (I baked the extra in a ramekin in the microwave as an experiment--surprisingly successful!)  The finished muffins were a teensy bit bland, but that seems like an easy fix, and they were easy, healthy, and adaptable enough (I used half applesauce/half oil) that I can see making them again.  Keep.

Blackberry Maple Cobbler

For the filling:

• Unsalted butter, for the baking dish
• 6 cups blackberries
• 1/4 cup sugar
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons all-purpose flour

For the topping:

• 1 1/3 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 large egg
• 1/2 cup buttermilk1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blackberries, sugar, maple syrup and vanilla in a medium bowl. If the berries are juicy, toss with the flour. Transfer to the prepared baking dish.

Make the topping: Whisk the flour, sugar, baking powder and salt in a large bowl. Using your fingers, work the butter into the flour mixture until it looks like fine meal; set aside.

Whisk the egg, buttermilk and vanilla in a small bowl; stir into the flour mixture until just incorporated. Drop heaping spoonfuls of the batter evenly over the berries and sprinkle with sugar.

Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, about 40 minutes. Let cool slightly before serving.

Serves 6-8.

VERDICT:  I don't love cobbler--I think you can always taste the baking powder in the topping--but John requested one.  It was fine, but toss and wait for a better.

Ricotta Pizza with Fresh and Roasted Tomatoes

• 1 cup whole-milk ricotta
• 1 cup grated Parmesan (4 ounces)
• Salt and pepper
• 1 large egg, lightly beaten
• 1 pound pizza dough, thawed if frozen
• 4 tablespoons olive oil, divided
• 2 pints cherry or grape tomatoes
• 1 large tomato, preferably heirloom, cut into half-moons
• 2 tablespoons fresh oregano leaves, for serving

Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.

On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano. 

 

Serve 6.  (More like 4.)

 

VERDICT:  The whole kitchen filled up with smoke and the crust on the pizza was already very dark when the tomatoes were done.  Apart from that, not hard and quite good.  Keep.

Chilled Plum-Oatmeal Pudding

• 1/2 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk
• Pinch of coarse salt
• 2 teaspoons pure maple syrup
• 1 plum, pitted and chopped
• Pinch of ground cinnamon

Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.

Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices. 

 

Serves 1.

 

VERDICT:  The pudding itself is bland, but it's nice with the plums.  You could put anything on it, probably, and it's easy and filling.  Keep.

 

Ginger Beer Tofu

• 1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
• 1/4 cup pure coconut water
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons tamari
• 1 tablespoon light molasses
• 1 heaping tablespoon grated fresh ginger
• 1 tablespoon olive oil

If using extra-firm tofu, press the tofu first. Slice the tofu into 1/2-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray. Whisk together all of the ingredients except the tofu. Add the tofu strips and flip several times to coat with marinade.

Bake for 30 minutes, stirring occasionally, until the marinade has been mostly absorbed and the tofu is golden. Serve warm or chilled. Store chilled and use within 2 days for best flavor.

Alternatively, you may grill the tofu on an outdoor grill or in a cast-iron grill pan. Slice the tofu into 1/2-inch-thick slabs instead of strips. Oil the pan and grill the tofu in a single layer, basting occasionally with marinade and flipping once or twice until golden brown. Store as directed.

Dark & Stormy Tofu: Add 2 tablespoons spiced rum to the marinade.

For true ginger beer goodness, replace the coconut water with extra-spicy real Jamaican ginger beer!

Serves 4 as salad topping.

VERDICT:  We made to go on Tamari Greens Bowl, and it's good.  We pressed the tofu and it really did get firm and sliceable. Keep. From Salad Samurai.

5-Spice Tamari Almonds

• 1 1/2 cups raw whole almonds, roughly chopped
• 2 tablespoons dark agave nectar
• 3 tablespoons tamari
• 2 teaspoons chinese 5-spice powder
• About 1/2 teaspoon coarse salt (such as maldon)

Preheat the oven to 325°F. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Yield: 1.5 cups

VERDICT:  Good in Blueberry Tamari Greens bowl, too sticky on their own.  Keep only for salad.  From Salad Samurai.