Stuffed Squash

 This was actually made up by me, but I'm sure there's a bunch of recipes like this out there.

2 squash
1 cup quinoa
a few strips of turkey bacon
1/2 cup of chopped walnuts
1/4 cup to 1/2 cup grated parmesan
drizzle of olive oil
dollap of balsamic vinegar
coarse salt and ground pepper

1. Preheat oven to 375. Take any kind of squash- smallish in size. Acorn or those cute little pumpkiny ones. Cut in half, seed, drizzle olive oil on a cookie sheet and lay the squash cut side down. Roast for 45 minutes to an hour, depending on the size.

2. While it's roasting throw a cup of rinsed quinoa and two cups of water in a saucepan and cook. Fry up some bacon and toast some walnuts.

3. When the quinoa's done fluff it and then add the olive oil, vinegar, chopped up bacon, walnuts, and parmesan. Scoop into the little squash bowls and feed it to your three year old and then to yourself. YUM.

Pumpkin Pie Waffles

from Waffles from Morning to Midnight

5 TBSP butter
1 cup pumpkin puree (ha! I read this 1 CAN and put the whole can in-- no wonder the batter was so thin and they were totally floppy- but very tasty anyway)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 1/4 tsp cinnamon
1 1/4 tsp peeled grated fresh ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
(***OR you can replace all those individual spices with 1 1/2 tsp pumpkin pie spice and 1 tsp cinnamon)
pinch of salt
1 1/3 cups flour (I use whole wheat)
1 TBSP baking powder
1/2 tsp baking soda
1 cup milk
1/2 cup plain yogurt
2 large eggs
2 TBSP orange juice
1 tsp vanilla extract

1. Melt the butter. Reserve. In a large bowl, combine the pumpkin, sugars, spices, and salt. Mix together well.

2. Stir in the flour, baking powder, and baking soda. The mixture will be thick and a little lumpy. don't try to smooth it out; just mix until the ingredients are incorporated.

3. In another bowl, beat together the milk, yogurt, eggs, juice, and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter and start cookin'. (Spray the waffle iron well, this is sticky batter.)

Pear and Chocolate Brioche Bread Pudding

 from Everyday Food

 OH MY HEAVENLY!! I haven't had a dessert THIS GOOD since my days in France. So good, in fact, it deserved two photos.

unsalted butter, room temperature, for baking pan
3 oz. bittersweet chocolate (I used about 5 oz. real dark chocolate from France :)
7 oz. brioche or challah, cut into eight 1/2 inch slices, halved diagonally (note to self- just place the bread in there-- you'll know how much to put.
1 1/2 pounds firm but ripe pears, such as Anjour or Bartlett (about 3), cored and very thinly sliced
3 large eggs, plus 3 large egg yolks
1 1/2 cups whole milk
1 1/4 cups heavy cream
1/2 cup packed light-brown sugar (I cut this in half and it was plenty sweet)
1 tsp ground cinnamon
1/4 tsp salt
1 TBSP sanding or turbinado sugar

1. Preheat oven to 325. Butter a shallow 2 quart baking dish and sprinkly bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.

2. In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.

3. Bake until brioche is puffed and custard is just set, 50-60 minutes. Serve warm!! Oh my yumminess.

Quinoa black bean salad

from Food.com

Good in burritos with all the fixins. Also very good as is.

    1/3 cup quinoa

    1 cup water

    1 teaspoon olive oil

    4 teaspoons fresh lime juice

    1/4 teaspoon cumin

    1/4 teaspoon coriander

    1 tablespoon fresh minced cilantro

    2 tablespoons minced scallions

    1 (15 ounce) can black beans, rinsed and drained

    2 cups diced tomatoes

    1 cup diced bell pepper

    2 teaspoons minced jalapeno chiles

    salt and pepper

Directions:

    1. Rinse the dry quinoa first. Cook the quinoa in the water. Allow to cool slightly.

    2. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.

    3. Stir in the beans, tomatoes, bell peppers and chilies (I omit the chilies and it’s still

         quite tasty).

    4. Add the cooled quinoa.

    5. Season with salt and pepper to taste.

Click here for the link.

Black bean chili with butternut squash and swiss chard

 from Bon Appetit Fast Easy Fresh

Probably my favorite autumnal stew of all time.

2 TBSP olive oil
2 1/2 cups chopped onion
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces of peeled butternut squash
2 TBSP chili powder (I omit this and it's still very tasty)
2 tsp ground cumin
2 cans black beans (15 oz. cans)
2 1/2 cups vegetable broth
1 can diced tomatoes in juice (15 oz.) or better yet- dice up a couple fresh tomatoes
3 cups packed coarsely chopped swiss chard leaves (I use the stalks too) or kale or any other yummy greens

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; saute until tender and golden, about 10 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth and tomatoes with juice (if you're using the stalks, put them in now to give them time to soften); bring to boil.

Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is as tender as you want it (the book says 4 minutes, but I like more tender). Season to taste with salt and pepper.

** Very easy if your husband cuts up all the ingredients for you the night before. Then, when the dinner hour rolls around you throw it all in a pot and let it simmer for a long time.
*** Serves only 4, so I like to double it. I have yet to meet someone who doesn't like this, even our picky friends and friends' kids will eat this.

Autumn Waffles

From William Sonoma Waffle cookbook

4 TBSP butter
6 oz. acorn squash (about 1/2), peeled and seeded (**note to self: choose an acorn squash that is as smooth as possible. It's so hard peeling a squash will a lot of ridges!)
1 medium McIntosh apple
1/3 cup pecans (I omit these since I don't like nuts in my waffles)
1 1/4 cups whole wheat flour
1/2 cup cornmeal
1 TBSP baking powder
1/8 tsp salt
1/4 tsp cinnamon (it could use 1/2 tsp or more)
1/8 tsp cloves (again, double this, too)
1 1/4 cups REAL apple cider
2 TBSP PURE maple syrup
2 large eggs

1. Preheat waffle iron. Melt the butter, reserve.

2. Using a box grater (or the food processor! It's easier!) grate the acorn squash. You should have 1 1/4 cup packed acorn squash. Place the squash in a bowl. Peel and core the apple; cut it into small dice and add it to the bowl with the squash (or just put the apple in the food processor and grate it too- less work). Add the pecans if you're using them.

3. In a large bowl, whisk together the lour, cornmeal, baking powder, salt, cinnamon, and cloves. In another bowl, whisk together the cider, syrup, and eggs until very well mixed. Pour the liquid ingredients over the dry and stir with a whisk until just combined. Stir in the squash and apples and fold in the melted butter.

4. Lightly butter or spray your waffle iron and go to town.

** Good idea to double this and then enjoy 24 waffles in your freezer.

Granola

 From The Splendid Grain

Makes 6 cups

1 ½ cups nutmeats, such as almonds, walnuts, pecans, cashews, or hazelnuts, or a combination (*my favorite are almonds)

3 cups rolled oats

½ cup sunflower seeds

½ cup unsweetend shredded coconut

½ cup honey

¼ cup maple syrup

¼ cup unrefined sesame oil

½ tsp sea salt

1 tsp pure vanilla extract

½ tsp ground cinnamon

½ tsp ground cardamom

1 cup chopped dried fruit, such as prunes, raisins, dates, peaches, nectarines, or apples, or a combination (*my favorite is dried blueberries)

Preheat oven to 320 degrees.

Break or cut the nuts into halves. Combine the nuts, oats, sunflower seeds, and coconut in a bowl. Mix together the honey, maple syrup, oil, sea salt, vanilla, cinnamon, and cardamom. Pour over the grain mixture, stirring to combine. Spread the mixture out on a cookie sheet and bake for 25-30 minutes. After 7 minutes, stir and spread the mixture out again in an even layer. Repeat after 7 minutes. Stir every 5 minutes, or until the oats are crisp and brown, but not burned. Remove from the oven and pour into a large wooden bowl or onto another jelly-roll pan to stop the cooking. Add the dried fruits. Let cool thoroughly. Store in an airtight container in a cool dry spot.

Zucchini Pasta

 From Whole Living Magazine

8 oz. cherry tomatoes
1 clove garlic, minced
1/4 cup chopped raw walnuts (I like to toast them)
2 TBSP freshly torn basil
2 TBSP extra virgin olive oil
sea salt
1 zucchini, thinly sliced into ribbons using a vegetable peeler

In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. While it's standing peel the zucchini into ribbons right into the bowl. Once the 20 minutes is up, toss all together and garnish with extra basil. Only serves 2, so doubling is recommended.

Cream of Zucchini Soup

 From my mom

2 cups onions, chopped
2 TBSP butter
4 cups diced zucchini
3 cups chicken broth
1/8 tsp ground pepper
1/8 tsp nutmeg
1/8 tsp salt
pinch cayenne (optional)
1/2 cup half and half cream
cheddar cheese, shredded

Cook the onion in the butter utnil soft, but not brown. Add everything else but the cream and cheese and cook until the zucchini is soft (about 15 minutes). Puree the mixture in the blender until smooth. Return to pan and add cream. Heat until hot (but don't boil). Serve, garnish with cheese, if desired.

Oat and Seed Candy Bars

From The Splendid Grain by Rebecca Wood

2 cups oatmeal

½ cup raw pumpkin seeds

½ cupt raw sunflower seeds

2 TBSP chia or flax seeds

½ cup honey or maple syrup

2 TBSP unsalted butter or tahini

Preheat oven to 325. Butter an 8-inch baking pan.

Spread the oatmeal and seeds on a baking sheet. Bake for 20 minutes, stirring twice to assure uniform toasting. Transfer to a medium bowl. Set aside.

Pour the honey into a small saucepan and bring to a boil. Reduce the heat to low and simmer for 7 minutes, or until the honey reaches 275 on a candy thermometer. (At first the honey will expand and bubble up the sides of the pot. When it starts to condense and thicken it is ready.) Stir in the butter. Pour the hot syrup over the oat mixture, stirring to combine evenly. Transfer the mixture to the baking pan. Let cool for 2 minutes, then press firmly with buttered or lightly moistened hands. Let cool for 10 minutes more. Use a moistened knife to cut into 2x1 ½ inch bars. Tightly wrap in plastic wrap or wax paper and store in a cool dry spot.

Quinoa Salad

 Favorite quinoa salad to date. From Body and Soul Magazine (or here)

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 medium garlic clove, minced or pressed
• 1/2 cup extra-virgin olive oil
• Sea salt
• 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
• 2 ears corn, kernels cut from cob
• 1 medium red pepper, cored, seeded, and diced
• 1 large cucumber, peeled, halved lengthwise, seeded, and diced
• 3 scallions, thinly sliced
• 1 large jalapeno pepper, seeded and diced
• 1/4 cup roughly chopped fresh cilantro leaves
• 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
• 2 ripe medium tomatoes, cored and cut in thin wedges
• 1 ripe avocado, pitted and thinly sliced
• 1 lime, cut in wedges
• 1/4 cup pumpkin seeds, toasted

Directions

1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
   
2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
   
3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
   
4. Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
   
5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.
   

Black Eye Peas Casserole

 One of my favorite one pot dishes. From Cook's Library Baking

2 cups black-eye peas, soaked overnight
1 TBSP olive oil
2 onions, chopped
1 TBSP honey
2 TBSP molasses
4 TBSP soy sauce (I use Bragg's liquid aminos)
1 tsp mustard (I prefer Dijon)
4 TBSP tomato paste
2 cups vegetable broth
1 bay leaf
1 fresh rosemary sprig, thyme sprig, and sage sprig (I never have these, and it still tastes great)
1 small orange
1 TBSP cornstarch
2 red bell peppers, seeded and diced
2 TBSP chopped fresh parsley, to garnish (again, sometimes I don't have this, and it's still great)

1. Rinse the peas and place in a pan. Cover with water, bring to a boil over high heat, and boil rapidly for 10 minutes. Drain and place in a casserole dish.

2. Meanwhile, heat the oil in a skillet over low heat. Add the onions and cook, stirring occasionally, for 5 minutes. Stir in the honey, molasses, soy sauce, mustard, and tomato paste. Pour in the bouillon, bring to a boil, and pour over the peas.

3. Tie the bay leaf and herbs together with a piece of string and add to the casserole. Using a vegetable peeler, pare off 3 pieces of orange peel and mix into the peas, along with plenty of pepper. Cover and cook in a preheated oven, 300 degrees, for 1 hour.

4. Extract the juice from the orange and blend with the cornstarch to form a smooth paste. Remove the casserole from the oven and stir the cornstarch paste into the peas along with the red bell peppers. Cover, return to the oven, and cook for another hour, until the sauce is rich and thick and the peas are tender. Discard the herbs and orange peel.

5. Garnish with the parsley and serve with crusty bread.

Pasta alla carbonara di zucchine

One of my favorite pasta dishes. From Bon Appetit

5 tablespoons extra virgin olive oil
2 or 3 garlic cloves, minced
1 pound medium zucchini, cut into thin rounds

2 large eggs, room temperature (put them in a bowl of warm water for 15 minutes)
3/4 cup freshly grated parmesan (I prefer the powdered kind)
12 ounces pasta

lots of fresh basil leaves, torn
bacon (I prefer Trader Joe's turkey bacon or plain old pork bacon) cooked up and broken into small     pieces

Heat oil in a skillet over medium heat. Add garlic and saute about a minute, then add the zucchini. Saute for 15 minutes or so until soft and beginning to color. Remove from heat.

Meanwhile, whisk eggs and parmesan in a large bowl to blend. Cook pasta in large pot of boing salted water until al dente. Drain pasta and then RIGHT AWAY add it to the bowl of egg and cheese. The hot pasta will cook the eggs. Toss it really well to coat with the eggy cheese.

Add zucchini mixture, basil, bacon and season with s and p if you want.

Banana Berry Muffins

From Everyday Food Magazine

1 3/4 cup whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp. salt
1/2 cup butter
1/3 cup granulated sugar
1/3 cup packed brown sugar (I usually half the amount of both sugars)
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup milk
1 tsp. vanilla extract
1 cup (or so- I always add more) berries or peaches or any fave fruit

1. Preheat oven to 375. Line a muffin tin with paper or just spray really well. In a medium bowl, whisk together flours, wheat germ, baking soda, and salt. *I like to throw in some whole millet just for extra tasty crunch in my muffins.

2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk.

3. With a mixer on low, alternately add flour mixture, beginning and ending with flour mixture; mix just until combined. Fold in fruit.

4. Divide batter among muffin cups (this makes either 12 pretty big muffins or 24 medium size). Bake until a toothpick comes out clean, 25-28 minutes (more like 15 if they're small- check on them!), rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes.

*** For cranberry muffins: Add half milk and orange juice, sprinkle in some pumpkin or apple pie spice and extra cinnamon, and sub fresh or frozen cranberries for the blueberries.

Chicken with Herbed Soba Noodles

From Everyday Food Magazine

4 scallions, thinly sliced
1 cup packed fresh cilantro
1 cup fresh parsley
1 garlic clove, chopped
1 tsp ginger (it calls for fresh, but I always just put in a dash of dried)
1/4 cup rice vinegar
2 TBSP vegetable oil
12 ounces chicken cutlets
salt and pepper
1 package (8.8 oz) soba (Japanese buckwheat noodles)

1. In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 TBSP oil. Transfer to bowl.

2. In a large skillet, heat 1 TBSP oil over medium-high. Season chicken with salt and pepper. Working in batches, cook turning once, until opaque throughout, 4-5 minutes. Transfer to cutting board and slice up. (Sometimes I just boil the chicken and slice it up)

3. Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with extra cilantro.

Salad with Roasted Sweet Potatoes

From Everyday Food Magazine

2 sweet potatoes cut into bite size chunks (the recipe says to peel it, but I leave the good-for-you skins on)
1 medium red onion, quartered
2 TBSP olive oil
salt and pepper
10 oz. green beans fresh or thawed if frozen
1/3 cup walnuts
1/2 cup plain yogurt
1 TBSP white-wine vinegar (I used balsamic and thought it was great)
1 garlic clove crushed
1 head red leaf lettuce, torn into bite size pieces

1. Preheat oven to 450. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Toast until sweet potatoes are tender, about 20 minutes.

2. Add green beans and walnuts to sheet; toss. Toast until green beans are tender, about 5 minutes.

3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

**I prefer to just steam my green beans while the potatoes and onion are roasting. And I throw my walnuts in the toaster oven to toast them. I don't like roasted green beans, I feel they dry out too much.

Greatest Chicken Nuggets I've Ever Had

From Everyday Food Magazine

1/2 cup wheat germ
1/2 cup bran
1/4 cup plain breadcrumbs
2 TBSP flax seed meal
2 TBSP grated parmesan
1/2 tsp onion powder
1/2 tsp garlic powder
coarse salt and pepper
1 TBSP olive oil
2 large eggs
1 1/2 pounds chicken tenders (about 16 pieces)

1. Preheat oven to 450. In a food processor, combine wheat germ, bran, breadcrumbs, flax seed, parmesan, onion and garlic powders, 1 1/2 tsp salt, and 1/4 tsp pepper. Pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.

2. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.

3. Back until chicken is opaque throughout, 12 to 14 minutes. Serve with your fave sauce or cut them up and put over a salad. YUMMY!!!!

Very Easy German Pancakes

My favorite quick breakfast.

From Where's Mom Now That I Need Her?

Preheat oven to 450 degrees. In a bowl whisk 6 eggs with 1 cup of flour and 1 cup of milk. Add a pinch of salt if you want. Then take out 2 pie pans (8 or 9 inches) and put 1-2 TBSP of butter in each (depending on how much you like butter). Put the pans in the oven and watch the butter melt. Once it has melted, take the pans out and pour half the batter into each pan. Bake for 15-20 minutes or until it's all puffed up, golden, and delicious.

Serve with warm blueberries mashed, maple syrup, and/or applesauce and cinnamon.

**Works best with cow's milk, and I prefer whole wheat flour.

Pistachio Cilantro Pesto over Chicken

This was awesome- I can't claim this. Out of my fave recipe book Bon Appetit.

Throw the following into a food processor or blender:
1 cup toasted pistachios
2 cups packed fresh cilantro
1 garlic clove
a pinch of cardamom (it tastes great without this if you don't have any on hand)
3 tsp. lemon juice
1/2 cup olive oil

Blend in a food processor or a blender until a thick paste forms.

1. Take chicken breasts or thighs and slather and place in a pyrex.
on about half the pesto.
2. Now, this is what I did. I bought a couple large chicken breasts, slathered on maybe a half of the pesto, and placed the breasts in a baking dish doused with olive oil. Put it in a 400 degree oven for 30 minutes, covered with foil.

Roasted Red Pepper Dip

Traditionally called Muhammara (from America's Test Kitchen Cookbook)

YOU WILL LOVE THIS, I promise.

1 cup walnuts

12 ounces jarred roasted red peppers, drained, rinsed, and patted dry with paper towels

 ¼ cup coarsely ground plain wheat crackers (or gluten free bread if need be)

3 tablespoons fresh lemon juice

1 tablespoon mild molasses

1 teaspoon honey

½ teaspoon ground cumin

¾ teaspoon salt

2 tablespoon extra-virgin olive oil

1. Place the walnuts in a medium skillet over medium heat and toast, shaking the pan occasionally to turn the nuts, until they are fragrant, about 5 minutes. (Watch them carefully as they burn easily!) Cool the nuts on a plate. Or you can just throw them in your toaster oven, which is what I do.

2. Process the toasted walnuts with the remaining ingredients in a food processor until smooth. Transfer the mixture to a serving bowl, cover with a plastic wrap, and chill until the flavors meld, at least 30 minutes. (The spread can be refrigerated up to four days).

** This roasted red pepper dip is traditionally served with romaine lettuce leaves, which are used to scoop up the dip. It’s also very good with flatbread, pita, or baguette slices.

Beet Potato Walnut Salad

Ingredients

    1 1/2 pounds medium golden beets, scrubbed

    1 1/2 pounds fingerling or new potatoes, halved lengthwise

    2 tablespoons extra-virgin olive oil

    Coarse salt and ground pepper

    1/2 cup roughly chopped walnuts (optional)

    1/4 cup finely chopped fresh chives

    1 to 2 tablespoons red-wine vinegar

Directions

   1. Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.

   2.  On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.

   3. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.

Overnight French Toast

Real easy, super tasty French toast. (Serves 4 depending on how big your bread slices are)

 from EVERDAY FOOD MAGAZINE

In a 9x13 pan whisk together:
4 large eggs

1 1/2 cups milk

1/2 cup sugar (I don't use sugar, but I thought I'd include it in case you feel the need to sweeten it)

1 tsp. vanilla extract

and 1/8 tsp. salt.

Arrange 4 thick slices of bread (brioche or challah is best- cut it 1 inch thick... or of course you can use plain old bread you already have.. but honestly, brioche is what I used and it is so good!)

... arrange the bread in a single layer in the dish.

Let soak 15 minutes.

Turn the bread over, cover dish with saran wrap and let it soak 30 more minutes or OVERNIGHT! :) (That's my favorite part)

Preheat oven to 350 degrees.

Butter a cookie sheet really well.

Transfer bread to cookie sheet and bake for 25 minutes or so, until bottom is lightly browned and the top looks cooked and not eggy.

Enjoy with a homemade raspberry sauce (frozen raspberries heated up and mashed) or maple syrup.

Pizza

Here's my fave recipe for the dough:

1 TBSP yeast mixed in 1 Cup warm water

1 1/2 Cups whole wheat flour mixed with 1 teaspoon salt and 2 TBSP sugar.

Add the yeast water and knead for a few minutes.

Let it rise in the bowl, or spread it out onto a pizza stone (that's what I use) or a pan to let rise while you get the toppings ready.

Bake at 450 degrees for, oh, like 10-15 minutes. I never set the timer because I usually just smell it when it's ready.

This recipe makes one really thick pizza crust or two normal. I make two.

I like to put a red sauce on it, then load it up with veggies (mushrooms, tomatoes, red onion, summer squash, etc.) mozarella and parmesan, spices (the usual- basil, oregano, garlic) and turkey bacon. So, so tasty with the turkey bacon.


Turkey bacon is a little pricey (4 bucks at TJ's for 8 strips), however I hate regular bacon because I feel like all it is is fat. At least this bacon is better for you and you don't have to cut like half of it away for being blubber.

Lentil Beet Dish

One of my fave lentil dishes.  We eat a lot of lentils around here.

4 beets- either roasted or canned- diced into small pieces
3/4 C. dry lentils
1-2 tsp. ground ginger
1/2 C. diced red onion (I actually sautee it because I don't like raw onion)

2 TBSP balsamic vinegar
2 tsp. honey
1 tsp. ground coriander
mint and cilantro (or just choose one or omit both- it still tastes great!)



1. Combine lentils with ginger (I only use about 1/2 tsp, but you can put as much ginger in as you like) in a saute pan and cover with two inches of water.  Bring to a boil, then reduce heat and simmer gently, about 20 minutes.  Drain, then stir in 1/2 tsp. salt.


2.  Combine remaining salt, ginger (about another tsp.), red onion, vinegar, honey.  Let stand 15 min. (if you have time- which I never do, and I think it tastes fine)  Whisk in 1 tsp. olive oil and coriander.  Pour over lentils and toss to coat.


3.  Top with beets, mint, and cilantro

Yogurt Berry Waffles

Our favorite waffle recipe

from Williams Sonoma Waffle Cookbook: Waffles from morning to midnight

4 TBSP butter
1 3/4 C whole wheat flour
1 1/2 tsp. double-acting baking powder
1/4 tsp. baking soda
1/8 tsp. cinnamon

1 cup yogurt (I prefer vanilla or strawberry for sweetness, but plain tastes great too, especially when doused with maple syrup once done) :)

1 Cup milk
2 large eggs
1 tsp. vanilla extract
1 Cup fresh or frozen berries.  (I like blueberries or I do a mix of berries)

1. Preheat waffle iron.
2.  Melt the butter in a little dish.  In a large bowl whisk together the flour, baking powder, baking soda, cinnamon.  (This is where I'll also throw in a handful of ground flaxseed meal and wheat germ or oat bran.)
3.  In another bowl vigorously whisk together the yogurt, milk, eggs and vanilla (I'll just use my pyrex measuring glass and measure out the milk, then throw the yogurt, eggs and vanilla in there and mix it right in- this is to save washing more bowls).
4.  Gradually pour the liquid over the dry and mix until just combined.  Fold in the berries and melted butter.
5.  Cook you up some delish waffles and enjoy! I have also doubled the recipe and then frozen the extras between sheets of wax paper in a freezer ziploc.  Just pop it in the toaster when you want one.

** My fave combos would have to be- vanilla yogurt with blueberries, strawberry yogurt with berries or peaches.  Please note that when you use frozen berries- defrost them first- there will be lots of juice.  I just pour the juice into the measuring cup to replace some of the milk.

*** Oh, and rice or soy milk works great too.