Barley Lentil Soup

This recipe is super, super easy, and I've found it to be a great last minute recipe - you'd have to keep lentils and barley on hand, of course...


Makes 8 servings.

Olive oil
1 Cup sliced onion
1 teas. minced garlic
3 cups water
3 cups vegetable broth (I usually do half chicken broth)
2 cups frozen soup vegetable, thawed
1 can (14 oz.) diced tomatoes
1 cup lentils, red or brown
2/3 cup pearled barley
1 teas dried oregano
1 teas dried basil
1 bay leaf
1/2 teas. dried thyme
1/8 teas. black pepper

Coat large saucepan or Dutch oven with olive oil; heat over medium-high heat.  Add onions and garlic; cook and stir 2 minutes or until golden brown.

Add all remaining ingredients and stir together.  Bring to boil.  Reduce heat; simmer, stirring occasionally, 50 minutes or until barley is tender.  Remove bay leaf, and serve immediately.

Tuscan Style Potato and Leek Soup

Super tasty - we had this for dinner.  I did one leek and one onion and used 3/4 cup milk + 1/4 cup half & half since I had no sour cream.  I also omitted the kale due to not having any.  And for sake of time, I didn't puree at all.  It still came out fantastic.


5 medium russet potatoes
4 Tbsp unsalted butter
2 medium leeks (white and green parts), or 1 large onion, sliced and rinsed well
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups homemade or canned chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing, if desired)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired
Directions:

1. Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hours. Let cool completely on a cooling rack.
2. Combine butter or reserved bacon grease, leeks/onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
3. Add the chicken stock/broth to the leek /onion mixture.
4. Cut the cooled potatoes in small 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the leeks/onions.
5. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to the pot and reheat over medium low.
6. Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, and cheese. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
7. Serve garnished with cheese, bacon bits, or green onions, as desired.

Yield: 6-8 servings

From Passionate Homemaking

Chocolate Raspberry Streusel Squares

It's been awhile, but here's a great (and easy) Christmas cookie recipe.

1 1/2 cups all-purpose flour
1 1/2 cups oats, uncooked
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teas. baking powder
1/4 teas. salt (optional)
1 cup (2 sticks) unsalted butter, chilled and cut into pieces

1/2 - 1 cup raspberry preserves or jam
1 cup semisweet chocolate chips or chunks
1/4 cup chopped almonds

1/2 cup semisweet chocolate or white chocolate, melted (optional)


Heat oven to 375 degrees F.  In bowl, mix flour, oats, sugars, baking powder, and salt.  Cut in butter with pastry blender until mixture is crumbly.  Reserve 1 cup oat mixture for streusel; set aside.  Press remaining oat mixture onto bottom of *ungreased 9 inch square baking pan.  Bake 10 minutes.  Spread preserves over crust (I tried not to get it too close to edges as it will burn).  Sprinkle with chocolate pieces.  Mix reserved oat mixture with almonds and sprinkle on top.  Bake 30-35 minutes or until golden.  Cool completely.

Drizzle with melted chocolate, if desired.  Let chocolate set before cutting.

*I did grease it with a little canola oil spray - it seemed to help it get out of the pan easier.  If you're using a glass pan, I'm guessing that won't be an issue as you can cut it in the pan, but if you use a metal pan, I'd suggest spraying it.

waffles

This is the recipe that came with our GE waffle maker- I must admit, I'm rather a fan :)

MAKES:: 10 medium-sized waffles (may vary by waffle maker)

.:Ingredients:.

2 c. flour

2 TB sugar

1 TB baking powder

1 tsp salt

1 3/4 c milk

1/3 c vegetable oil

2 eggs

.:Directions:.

Combine dry ingredients. In a separate bowl, combine wet ingredients. Gradually add wet ingredients into the dry ingredients. Stir until just blended- do NOT over stir. Pour batter into waffle maker.

.:Notes:.

- Follow your waffle maker's instructions as to how much batter to add at once.

- We use spelt flour for a low-gluten option.

- For a blueberry option, after pouring batter into waffle maker, sprinkle fresh blueberries on top! Note, this may cause the waffles to stick to the waffle maker, so putting a little olive oil on the maker before you start may be advised (check your waffle maker's instruction guide first though- not all models may advise using olive oil on the maker).

Chocolate Zucchini Cake

1/2 cup butter, softened

1/2 cup oil

1 3/4 cups sugar

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1/4 cup baking cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 cup buttermilk (or plain yogurt or sour cream)

2 cups shredded zucchini

Frosting:

1 cup shredded coconut

6 TBS. butter, softened

2/3 cup brown sugar

1/2 cup chopped walnuts

1/4 cup milk

In a large bowl, beat butter, oil, and sugar until smooth.  Add eggs, one at a time, beating well.  Beat in vanilla.  Combine flour, cocoa, baking soda, baking powder, cinnamon, and cloves;  add to batter alternately with buttermilk.  Fold in zucchini.  Pour into greased 13"X9"X2" pan.  Bake at 325 degrees for 45-50 minutes.  Cool on wire rack for 10 minutes.

In a bowl, combine frosting ingredients.  Spread over warm cake.  Broil 4-6 inces from heat for 2-3 minutes until golden brown (be careful...can burn very quickly!)  Cool completely before serving.   serves 12-15.

I made it without the frosting, and I used a little vanilla ice cream and fresh berries instead.  
From a friend, Debbie Terry

Perfected Peach Cobbler

From onehungrymama.com
I would use less sugar overall if I made this again.  It was still super tasty though!

6 c peach slices, 1-1 1/2″ wedges (about 8 peaches, peeled** & pitted)
1/4 c packed brown sugar, plus another 1/8 c
1/2 tsp cinnamon
2 tsp cornstarch
1/2 c flour
1/2 tsp baking powder
pinch salt
1/2 c white sugar
8 Tbsp (1 stick) cold butter, cut into bits, plus more for greasing pan
1 egg
1 1/4 tsp vanilla extract

1. Preheat oven to 375. Toss peaches with 1/4 c brown sugar, cinnamon & cornstarch. Spread in a lightly buttered 9″ inch pan.

2. Pulse remaining 1/8 c brown sugar, flour, baking powder, salt and white sugar in a food processor once or twice. Add butter and process until dough comes together. Put dough in a bowl and mix in the egg and vanilla in by hand.

3. Drop spoonfuls of dough across the fruit. Do not spread it around. Bake until all the dough turns golden brown, about 45 minutes.

Note: The easiest way to peel peaches without waste to is submerge them whole in boiling water for a minute or two. Plunge them in cold water immediately after taking them out of the boiling water. Leave for 30 seconds or so, after which the skin should just peel right off.

White Chicken Chili {Crockpot}

1 lb. chicken (breasts or tenderloins)
2 cans cannelini beans, rinsed and drained
1 onion, chopped
2 apples, cut in chunks
1 small can green chiles
3 T butter
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp thyme
1 tsp cumin
salt and pepper
3 cups chicken broth

shredded cheese, sour cream. and fresh cilantro


1.) Cut chicken in small chunks, and brown in a little olive oil.  Drain oil.
2.) Place butter in crock pot first.
3.)  Then put in browned chicken, apple, onion, garlic, beans, and chiles.
4.) Add spices and broth.  Stir together.
5.) Cover and cook on low for eight hours or high for four to five.
6.) Serve with shredded cheese, sour cream, and fresh cilantro.

Cranberry Nut Bread

I made this today with raspberries in place of cranberries and lowered the sugar a tad, and it came out great!

2 cups flour
3/4 cup sugar
3/4 teas salt
1 1/2 teas baking powder
1/2 teas baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 egg
2 T all natural applesauce
3/4 cup Orange juice
1 T orange zest

Preheat oven to 350 degrees F.  Grease 9" x 5" loaf pan.
Combine flour, sugar, salt, powder, and soda.
Add the cranberries and walnuts, and stir to coat with flour.
In separate bowl, mix together egg, applesauce, orange juice, and zest.
Pour egg mixture all at once into flour mixture, and stir until JUST blended.
Spoon batter into prepared pan.  Bake for 50 minutes or until toothpick inserted in middle comes out clean.  Cool in pan 10 minutes, then remove to rack to cool completely.

Zucchini Bread

Just made this today, and it came out super tasty!  I substituted apple sauce for the oil, and a 1/2 cup of whole wheat flour in place of part of the white flour.

Zucchini Bread:

1/2cup (50 grams) pecans or walnuts, toasted and coarsely chopped

1cup shredded raw zucchini (1-2 zucchini)

1/2 cup peeled and grated raw apple, (about 1 large apple)

1 1/2 cups (195 grams) all-purpose flour

1teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (120 ml) safflower, corn, or canola oil

1 cup (200 grams) granulated white sugar

2 large eggs

1teaspoon pure vanilla extract

1/2 cup shredded coconut (sweetened or unsweetened)

Cream Cheese Frosting:  (optional)

1/4 cup(56 grams) unsalted butter, room temperature

4 ounces(1/2 cup) (110 grams) cream cheese, room temperature

3 tablespoonsconfectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

Garnish:

Toasted coconut (sweetened or unsweetened)

Zucchini Bread:Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 
Toastthe pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Grate the zucchini, using a medium grater, and then peel and grate the apple. 
In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. 
In the bowl of your electric mixer (or with a hand mixer), beat theoil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple.Add the flour mixture, beating just until combined. Then fold in the nuts and coconut.Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Frost with cream cheese icing, if desired. Well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). This bread can be frozen.
Makes one - 9 x 5 x 3 inch loaf.

Frosting:  Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the  powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread. Garnish with toasted coconut, if desired.

(Note:  To toast coconut - Place on a bakingsheet and bake in a 350 degree F (177 degree C) oven for a few minutes until lightly browned. Watch carefully.) 

From joyofbaking.com

summer pasta

This is a favorite in our household! It's perfect for summer when you're looking for a light meal on those hot days, and when the tomatoes are in season. Take this recipe and make it your own- if you want more basil, add more! If you want more tomatoes, add more! This can be served hot as a main meal or cold as a side salad.

Recipe::

1 serving of pasta

~6-10 cherry or grape tomatoes

~6-10 small mozzarella balls

3-4 medium-sized fresh basil leaves

2-4 TB extra virgin olive oil

a few dashes of Adobo (optional)

Instructions::

Boil the pasta as indicated on packaging. I like to add some Adobo to the water to add a little extra flavor. While the pasta is boiling, cut the tomatoes and mozzarella into halves and mince the basil leaves. Drain the pasta and combine all the ingredients in a bowl and mix. I usually put everything back in the pot that the pasta cooked in- it softens the mozzarella really nicely. Serve and enjoy!

Notes::

- the pasta shown above is gluten-free trumpets from our local farmer's market, but feel free to pick any shape you wish!

- this is for a single serving- double, triple, quadruple, etc as needed!

- you can substitute 1 medium tomato (diced) for the cherry tomatoes

- you can also substitute 3/4 cup mozzarella (cubed) if you prefer buying the larger mozzarella balls, which I usually do as it's more economical

- although I prefer fresh basil leaves, you could substitute dried crushed basil- start at 1/8 tsp increase the amount to your taste preferences

Zucchini Boat

*Can easily be made a Vegetarian meal by removing meat.  


One large or two medium zucchini cut in half the long way
ground beef, chicken or sausage
assorted veggie (if you want) - I used purple bell peppers, carrots, onions, and garlic
bread crumbs (1 cup at least)
grated mozzarella cheese
Tomato sauce (spaghetti sauce is good)

cut the zucchini lengthwise and scoop out all the stuff. If the seeds are big, you probably want to push it through a big-hold collander but I never bother. If the zucchini are small, you might want two - this stuff keeps for a week. Put them into a pre-greased lasagna dish or similar with the open part up, skin part down. If the skin is thick, you might want to stripe it.

At the same time, put either sausage meat, chicken or ground beef in a pan and brown it thoroughly. Stir in the zucchini meat, and add whatever else sounds good.

When everything is brown, drain out some of the liquid, if you need to, and add about a cup of bread crumbs. Stir until those are mixed in and you don't see them anymore. At the last minute, you add tomato sauce - I like lots. Jar sauce is fine. Add seasoning if your sauce doesn't have it. Pour from the pan into the hollow zucchinis.

Bake on 350 and after about half an hour, add grated mozzarella. Bake until the cheese is bubbly. If you need to stretch this out, you can lower the heat and bake for longer before you add the cheese, OR you can put in the fridge with no cheese on and re-heat to serve much later. 




Recipe from a friend of mine.  It's a great way to use all that extra zucchini that comes around in the summer time.  

Super Easy Crockpot Salsa Chicken

The Ingredients
--6-9 chicken thighs, or equivalent body parts
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn 
--1 small can green chilies
--salt, pepper, crushed red pepper, sazon, and any other spice you feel fits in
The Directions

Put your chicken in the crockpot; add spices. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.


Serve with rice, quinoa, or another grain.




Original recipe found here, with additions/changes made by me.

peach sorbet

My husband and I have been on an ice cream kick lately, but we wanted to have a healthier alternative for our post-dinner snack. This is what we came up with!

MAKES:: ~4 servings

Ingredients::

2 peaches (pitted and sliced)

1-1 1/2 cups low-fat vanilla yogurt

2-3 TB agave syrup (optional)

2-4 TB fruit juice (optional)

Directions::

Put all ingredients in blender. Mix on "pureé" setting until smooth (30 seconds - 1 min). Pour into freezer-safe containers. Let sit in the freezer for 4-6 hours. Enjoy!

{***notes***}

- we used peaches, but you can certainly substitute any fruit you want!

- agave syrup is an alternative to sugar. it has a low glycemic index and is naturally sweeter, so you use less than if you were to use sugar. if you don't have agave syrup on hand (or don't want to buy some just for this recipe), substitute with sugar. You'll likely have to add a bit more than the recipe calls for- just increase the amount of sugar in small increments until it reaches your preferred level of sweetness :)

- the mixture will seem pretty thin and should pour well into your freezer-safe container. that's ok!

- - experiment with texture... if it's too thin or too thick it still taste great but can sometimes be really hard to scoop!

- my husband used blueberry-cranberry juice (I did not). I used agave syrup (my husband did not). You can use both or neither, it's completely up to your taste buds!!

Basil and Ripe Tomato Bruschetta

Makes 4 servings

1 lb. ripe tomatoes
4 oz. (about 1 cup) diced reduced-fat mozzarella cheese
2 TB chopped fresh basil plus 2 TB
2 TB extra-virgin olive oil
1 TB balsamic vinegar
1/4 teas. dried hot red pepper flakes
2 garlic cloves, peeled
8 slices Braided Semolina Bread or seeded Italian Bread
8 basil leaves

1.  Submerge the tomatoes in a pot of boiling water for about 30 seconds to loosen the skins.  Remove the tomatoes from the water and use your fingers and a small knife to slip off the skins.  Cut the tomatoes in half crosswise and gently squeeze to remove the seeds.  Dice the tomatoes and place them in a mixing bowl.  Stir in the cheese, 2 TB chopped basil, oil vinegar, and pepper flakes.  Cut one of the garlic cloves in half and reserve one half.  Mince the remaining 1 1/2 cloves and add to the tomatoes.  Let the mixture stand at room temp for 10 to 30 minutes.

2.  Preheat the boiler.  Broil the bread, turning to toast both sides lightly.  Rub one side of the toasts with the reserved garlic clove half.  Place the toasts, rubbed side up, on plate.  Stir the remaining 2 TB of chopped basil into the tomatoes and spoon the mixture over toasts.  Garnish with the whole basil leaves.

Other Bruschetta Variations (I didn't try these, but they were included below the recipe in the book):
After toasting/broiling bread and rubbing with garlic clove, drizzle with olive oil and sprinkle salt and pepper and then...

- add mashed, warmed cannellini beans seasoned with a little chopped red onion and sprinkled with torn arugula leaves
- spread with low-fate ricotta cheese mixed with a little grated parmesan cheese and top with cooked broccoli rabe
- layer with grilled eggplant and other veggies and sprinkle with paper-thin shavings of Romano or parmesan cheese
- spread with low-fat ricotta cheese and top with thinly sliced prosciutto, fresh fig quarters, and a sprinkling of thyme
- rub the bread with a thick slice of tomato and top with grilled shrimp and a few drops of fresh lemon juice.

From the 'Family Health Cookbook'

Roast Beef Lavash Rolls

6 TB plain nonfat yoghurt
2 TB mayonnaise
2 TB Dijon mustard
1 TB prepared horseradish
1/4 cup chopped fresh dill
2 soft lavash (flatbread- 6-7 oz each)
3/4 lb. thinly sliced cooked roast beef
1/2 teas. freshly ground pepper
3 cups shredded romaine or other deep green lettuce

Other veggies that can be sliced fairly thin: tomatoes, radishes, sweet peppers
We put crispy strips of bacon on ours, too

1. In a small bowl, stir together the yogurt, mayo, mustard, horseradish, and dill.  Spread one side of each lavash with the flavored yoghurt mixture, leaving a 1/2" margin around each edge.  Layer each lavash with the roast beef slices, then sprinkle with the pepper and top with other veggies and lettuce.

2. Roll up each lavash into a cylinder and use a sharp knife to cut each roll crosswise into two sandwiches.

Serves 4

Shrimp, Feta, and Minted Orzo Pilaf

1 1/2 TB olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 teas dried oregano
1/2 teas. coarsely ground black pepper
1/2 lb. peeled and deveined large shrimp (12-14 shrimp)
1/2 cup bottled clam juice
1/2 cup dry white wine or additional clam juice
1/4 cup chopped fresh mint, plus 2 TB
1/4 cup sliced black olives, preferably Greek olives
1 1/2 cups (about 1/2 lb.) orzo
1 cup frozen baby peas
1 cup (about 1/4 lb.) feta cheese, crumbled

1. Preheat broiler or prepare a barbecue fire.
2. In a large, preferably nonstick skillet, heat the oil and cook the onion over medium-low heat, stirring often until softened, about 5 minutes.  Add the garlic, oregano, and pepper and cook for 1 minute.  Remove the pan from heat, add shrimp, and toss them in oil mixture to lightly coat.  Thread the shrimp onto four metal skewers and set aside.  Add the clam juice and wine to the skillet and simmer over medium heat until slightly reduced, about 5 minutes.  Stir in the mint and olives. 
3.  Meanwhile, cook the pasta in a large pot of boiling salted water until nearly tender, about 7 minutes.  Add the peas and cook until the pasta is al dente and the peas are cooked, about 2 minutes longer.  Drain well and add to the sauce in the skillet.
4.  Broil or grill the shrimp about 4 inches from the heat source, turning once until cooked through, about 5 minutes.
5.  To serve, add the feta to the orzo and toss lightly to mix.  Remove the shrimp from the skewers and arrange on top of the orzo pilaf.

Omit shrimp to use as a side dish

From 'Family Health Cookbook' by the American Medical Association

*I didn't have white wine in the house, so I used all clam juice- it tasted fine, but I'd definitely suggest going for the wine if you have it on hand.  I also used dried mint leaves (maybe 1.5 - 2 teas.) in place of the fresh, and that worked as well.

Also tastes great cold!!!

Rhubarb Upside Down Cake

Makes a 9-inch round cake.

For the Rhubarb bottom:

• 3 1/2 cups rhubarb, washed, dried and chopped in 3/4-inch chunks
• 1/2 cup sugar
• 1/4 cup flour
• 2 teaspoons orange rind (or lime)
• 1 tablespoon butter

Preheat oven to 350°F. Line a round 9-inch round cake pan with parchment paper and butter pan thoroughly. Mix together first four ingredients and pour into pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.

For the Cake: In the bowl of a mixer combine all together:

• 1 cup cake flour, sifted
• 1 1/4 teaspoons baking powder
• 1/2 teaspoons salt
• 2/3 cups sugar
• 1/4 cup soft unsalted butter
• 1/2 cup milk
• 1/2 teaspoon vanilla

With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary. Then add:

• 1 egg

Beat for another minute.
Pour batter over rhubarb and return everything to oven. Bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Remove from oven and allow to cool for at least 15 minutes. Run a sharp knife around the edge of the pan. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Serve warm.

Serves 6-8 generously.

Super yummy!  I think next time I might lessen the sugar by a bit in the rhubarb topping and the cake part as well.  Recipe from simplebites.net

Brazilian Black Bean Soup

Makes 4-6 servings


Ingredients
1 red onion, chopped
2 cloves garlic, minced
1 can (29 oz) black beans, drained
1 can (14.5 oz) vegetable or chicken broth
3 T Cayenne pepper sauce
2 T chopped cilantro (or 2 t dried cilantro)
2 t ground cumin
2 T rum or sherry (optional)

Heat oil in 3 quart saucepan.  Cook and stir onion and garlic 3 minutes or just until tender.  Stir in 1.5 cups of water and remaining ingredients except rum.  Heat to boiling.  Reduce heat to medium-low.  Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.

Ladle about half of soup into blender or food processor.  Cover securely.  Process on low speed until mixture is smooth.  Return to saucepot.  Stir in rum.  Cook over medium-low heat 3 minutes or until heated through and flavors are blended.  Garnish with lime slices, sour cream, minced onion, or cilantro, if desired,

Prep Time: 10 minutes
Cook Time: 30 minutes

We think this dish tastes just as good cold!

Raspberry Tart

So, so good!  We had this for dessert this evening, and it is definitely getting added to the "To Make Again" list.

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Filling:
2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted

Pate Brisee:In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary.  Do not process more than about 30 seconds.

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. 


Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round.  To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).  


Transfer the pastry to a parchment paper lined baking sheet and sprinkle the pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the raspberries, stem ends down. I like to start at the outside edge and work toward the center of the pastry in concentric circles, making sure the raspberries are placed close together. (If possible, use raspberries that are of uniform size.) Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries and crust.

Bake the tart in a preheated 450 degree F (205 degree C) oven for about 20 minutes or until the pastry is golden brown and the raspberries have given off just a little of their juice.  (You want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool.  Dust with powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.

Makes one free form tart.

Baked Falafel

Baked Falafel
Makes about 10-12 balls

1- 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with pitas, hummus, tzatziki sauce, tomatoes, lettuce, olives, and/or cucumber.

pear-cranberry crisp

.: Ingredients :.
4 ripe pears, sliced
1/4 c brown sugar
1/8 tsp ground cinnamon
pinch of ground allspice
3/4 c rolled oats
1 TB cold butter, cut into small pieces
1/4 c dried cranberries (Craisins)
2 TB chopped walnuts

.: Directions :.
(1) preheat the oven to 350F. Coat an 8"x8" baking dish with cooking spray (or lightly butter it).
(2) Spread the pear slices over the bottom of the dish. In a small bowl, stir together the sugar, cinnamon, and allspice. Sprinkle the mixture over the pears.
(3) In a small bowl, cut the butter into very fine pieces with a fork and combine with the oats. Add the cranberries and walnuts. Toss to mix. Sprinkle evenly over the pears.
(4) Bake about 40 minutes or until bubbling.

*NOTES*
A few things I did or will do differently...
- I used 2 pears and 2 apples, so you can certainly change up the fruit if you want!
- I used raw sugar instead of brown sugar
- I will probably use 2 TB of butter next time to get a more even coverage, there were some dry oatmeal areas on mine, still tasted perfectly fine though, so completely your call!
- I might use more walnuts, maybe 4 TB because I really like them :)
- I used Quick Oats... the recipe didn't specify quick or old-fashioned, I imagine either would do

Amazing Whole Wheat Pizza Crust

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour*
• 1 1/2 cups all-purpose flour

(Other seasonings can be added as well- try dried basil or oregano) 

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

OR

Bread Maker Version

Put all ingredients into Bread Machine using the Dough Setting.  Put in order from liquid and sugar to flours (and salt) and yeast last of all.

When Bread Machine is done, place in well oiled bowl with clean towel on top and allow to rise for 1 hour or so.  Continue from step 4 above.

*A MORE Whole Wheat Version...

Use 3 1/4 cups of Whole Wheat Flour and No White flour