Ginger cookies

10 oz. (2-1/4 cups) unbleached all-purpose flour 
2-3/4 tsp. ground ginger 
1 tsp. baking soda 
1/4 tsp. table salt 
6 oz. (3/4 cup) unsalted butter, at room temperature 
1-1/3 cups granulated sugar 
1 large egg, at room temperature 
1/4 cup molasses 
3 Tbs. finely chopped crystallized ginger 

Roll into 1" ball, roll in sugar, set 2" apart on baking sheet

Bake at 350F 12 min

Makes 2 dozen
from Fine Cooking

Chocolate chili cookies

Mix and soak:

1/3 cup maple syrup (or honey, agave)

2 Tbsp. chia seeds (or use 2 Tbsp. ground flax seeds OR 2 eggs)

1 tsp. vanilla extract

Process:

1 ½ cups black beans, very soft (or one 15 oz. can)

2 Tbsp. coconut oil (or ghee)

1/3 cup organic cocoa powder

1/4 tsp. coarse sea salt, plus more for sprinkling

1/4 tsp. cayenne pepper

Fold in:

1/3 cup chopped dark chocolate (80% or higher)

1/4 cup chopped dried cherries (optional, or use dried cranberries)

Pat down 12 cookies on cookie sheet, sprinkle with sea salt

Bake at 375F 17min

Carrot cake

Soak in hot tap water:

1/2 cup dried currants 

Mix wet:

4 large eggs, at room temperature 
1-1/2 cups granulated sugar 
1/2 cup packed dark brown sugar 
1 cup vegetable oil 
1/4 cup walnut oil (preferably toasted walnut oil) 

Mix dry:

10 oz. (2-1/4 cups) all-purpose flour 
2 tsp. baking soda 
1 tsp. table salt 
1 tsp. ground cinnamon 
1/4 tsp. ground nutmeg 
1/4 tsp. ground allspice 
1/4 tsp. ground mace 
1/4 tsp. ground cloves 

Mix wet and dry

Process to a crumble and mix into batter:

1 lb. carrots, peeled and cut into 1-inch pieces 

Stir in:

3 oz. (3/4 cup) walnuts or pecans, coarsely chopped 

Bake 350F 50 min 9x13 pan

Mix together and frost with:

8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature 
1 lb. cream cheese, cut into pieces and completely softened at room temperature 
4-1/4 oz. (1 cup) confectioners’ sugar, sifted 
1 Tbs. pure vanilla extract 

Serves 15

from Fine Cooking

Cigarette bars

Mix together dry (weight for doubled recipe):

• 3 cups oats (625g)
• 1 cup chocolate chips (380g)
• 1/2 cup unsweetened coconut (125g)
• 1/2 Cup sunflower seeds (150g? Maybe a mistake)
• 1/2 cup dried cranberries, cherries or raisins (195g)
• 1/3 C ground flax seed (75g)
• 1/4 C almonds, chop whole ones
• 2 Tbsp sesame seeds (60g)
• (I also throw in some green pumpkin seeds) (1c=180g)

Mix together wet:

• 3/4 C brown sugar
• 2/3 C peanut butter
• 1/2 C corn syrup or honey
• 1/2 C melted butter
• 2 tsp vanilla

Mix all together

Press into a 9x9 pan

Bake at 375 for about 30 minutes

Cut when cool and EAT!

From Sue

Miso Hanger steak

Simmer in a saucepan for 5 min:

1/2 cup mirin 
2 Tbs. minced shallots 
2 Tbs. minced fresh ginger 
1 tsp. minced garlic 

Whisk in:

1 Tbs. plus 2 tsp. grapeseed oil 
2 tsp. light miso 
1/4 tsp. Asian hot sauce, such as Sriracha 

Sear on hot skillet then brush with sauce:

2-lb. hanger steak, sprinkled with salt and pepper 

Bake at 400F for 4 min

Garnish with:

1/4 cup thinly sliced scallions 

from Fine Cooking

Quinoa mango cucumber salad

Mix together:

• 1/2 c extra-virgin olive oil
• 1/3 c rice vinegar 1 T sesame oil
• 2 T minced ginger 
• ground black pepper 

Lightly coat:

• 2 1/2 cooked grains
• 1 T olive oil

Mix vinaigrette and grains with:

• 1 1/4 c diced mango
• 1 1/4 c diced peeled cucumber 
• 1/2 c thinly sliced scallions 
• 1/4 c chopped fresh cilantro leaves and stems 

Make ahead tips

The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
Serves 8

nutrition information (per serving):
Calories (kcal): 320; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 10; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 0; Fiber (g): 1;

from Fine Cooking

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Chicken fingers

Mix together dry:

• 1/2c ShaSha spelt bread crumbs
• 1/2c plain bread crumbs
• 1/2c cornmeal
• 2 t paprika
• 1/2 t celery salt
• 1 T poultry seasoning
• 1/2 t dried basil
• 1 t dried garlic
• 75 ml sunflower oil

Dredge:

• 8 chicken breasts, sliced in strips

Bake at 350F for 12 min

Can freeze prepared dry mix

Can dredge chicken and freeze on cookie sheet, transfer to bag once frozen, cook from frozen for 30 min at 350F

I think I got this recipe from a magazine, while living at the Bain Co-op when chicken fingers were popular with the kids during lunch

Mixed grain pilaf

Roast 

• 2 red peppers coated in 1 t of olive oil under broiler, and chop

Saute in pot

• 2 t of oil
• 1 c of chopped onions
• 2 cloves chopped garlic
• 1 T chili powder
• 1/4 t cayenne
• 1 t cumin

Add to pot and simmer covered for 45 min

• 1 1/2 c of grains:
• 1/2 c brown rice
• 1/2 c barley
• 1/4 c quinoa
• 1/4 c wehani (red) rice
• 3 c PC blue menu stock

Mix in

• chopped roasted red peppers
• 4 T pine nuts
• 1/4 c fresh chopped cilantro

Serves 4

I got this from Sue - she made it for dinner for us when we were visiting Montreal

Linzer thumbprint cookie

Mix together dry:

2 1/4 c white flour

1c ground hazelnuts (best is to toast whole hazelnuts for 10 min at 350F, rub off skins, and grind in food processor)

Cream together: 

1c butter
1c white sugar
1 egg yolk
1 t vanilla
Add dry into wet

Roll into balls and press onto cookie sheet with thumb
Bake for 112-15 at 350F
Fill indentations with jam

Makes 36 cookies

I don't know where I found this recipe - likely Food&Wine or Style at home. I first made them when we lived on Charles St W

Miso-crusted black cod with smoked tuna broth and soba noodles

Broth

Bring to a simmer on medium heat:
4 c water
1" roughly chopped ginger
1 stalk lemongrass
1 small piece dired kombu

Remove from heat and add, and let stand for 10 min:
1/4 c dried bonito flakes

Stir in then strain (then store):
2 T soy sauce
1 1/2 T rice vineger

Marinade

In a double-boiler, mix together on medium heat, then remove from heat and let cool (or store):
1/2 c miso paste
1 c white sugar
2 T sake

Marinade 4 x 5oz fillets of black cod with skin on for 30 min

Scrape off marinade, bake at 400F for 8 min, remove from oven and let stand for 2 min

Make up 4 bowls with

2 bundles of cooked soba noodles
1/4 of broth
thin slices of shitake mushrooms
black cod
chopped green onions

Serves 4

from Araxi restaurant

New England squash soup

Increase the fat content by substituting the Fat-free evaporated milk with 3.5% evaporated milk
Serve with 2 slices of Stonemill Bread (120cal)

Simmer

1 c diced onion
1 celery, chopped
1 clove of garlic, minced
1 c apple juice
1 c butternut squash, chopped
1 potato diced
3 c PC blue menu chicken stock
1 bay leaf
1/2 t thyme
1/2 t sea salt
1/2 t nutmeg

Blend and add 2/3 c evaporated fat free milk

Top with 

2 c sliced, saute mushrooms
3 T sherry
1 T soy sauce

this is from a Moosewood cookbook

Lemon pound cake

Mix together dry

1 1/2 c flour
1 t baking powder
1/2 t salt

Cream together

1/2 c butter
1 c sugar
2 eggs

Mix dry into wet

1/2 c buttermilk
Fold in last 1/3 flour by hand
Fold in zest of 1 lemon

Bake at 325F 40-50min
Glaze with juice of 1 lemon mixed with 4 T icing sugar

from Fine Cooking

Chocolate zucchini bread

Mix dry together

• 2 1/4 c white flour
• 3/4 c cocoa 
• 1 t baking soda
• 1 t salt

Cream together

• 1 1/4 c sugar
• 1/2 c butter
• 1/2 c vegetable oil
• 2 eggs
• 1 t vanilla 
• 1/2 c buttermilk

Fold in dry, then fold in

• 2 c grated unpeeled zucchini (about 2 1/2 medium zucchinis)

Bake 325F in prepped Bundt pan or 2 loaf pans for 50min

This one is an adaption of my mom's - just more zucchini and the addition of buttermilk from Bon Appetit magazine 1995

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Zucchini-Cake-907#ixzz23MABRLSY

Chocolate brownie clif bars

A chewy rich protein bar

Mix together dry:

• 2c quick oats
• 2 1/2c of puffed quinoa cereal
• 4 T ground flaxseed
• 4 T cocoa
• 1 scoop of protein powder

Process, then warm over low heat in saucepan:

• 8 dates
• 1/2c honey
• 4 T coconut butter

Mix wet into dry

Pat in pan and refrigerate

Cut into 18 bars

from this blog

Cranberry pumpkin seed bars

Mix dry ingredients: 
1 1/4 c puffed quinoa cereal
1 c uncooked quick-cooking oats
2 T ground flax
(consider adding 1 scoop of protein powder to increase the protein to 13g)

Warm in saucepan on medium heat:

1/3 cup honey
1/2 c sunflower butter
1 t vanilla extract

Mix together dry and wet ingredients in a bowl

Mix in:

1/4 c chopped dried cranberries
1/4 c chopped pumpkin seeds

Press into a rimmed pan (e.g. 8x8) lined with wax paper, cool in fridge, cut into 9 bars

from this blog

Variations:
Chocolate Chip Cookie
Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.

Peanut Butter Cookie
Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.

Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, a bit pricey--but worth it!), and add 1/4 teaspoon almond extract.

Apple Pie
Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.

Asian bean salad

Mix together:

1/4 c rice vinager
2 T sesame oil
2 T vegetable oil
1 T soy sauce
1 clove of garlic minced
1/4 t powdered ginger
1 T honey

Boil briefly in salt water:

1 1/2 c edamame
1 c green beans, blanched

Toss vinagerette, beans and:

1 19oz can chickepeas, drained and rinsed
2 T sesame seeds

Serves 4
from Glow magazine July/Aug 2005

Pork mango rice paper roll

Serve with Asian bean salad

for ONE ROLL, assemble:
1 soaked rice paper
1 oz matchstick carrots, mangos, cucumbers tossed with sesame oil, soy sauce, sugar
1 oz cooked pork tenderloin following asian marinade (soy sauce, sesame oil, mirin, garlic, ginger)
1/4 c cooked vermicelli
1 sprig of cilantro
1/4 serving of: 1/4 c plum sauce, 2 T soy sauce, 2 T lime juice

from Glow magazine July/Aug 2005

The raw brownie

Finely grind in food processor:

2 cups whole walnuts

Add and pulse:

1 cup raw cacao

¼ tsp. sea salt

Add one at a time: 

2 ½ cups Medjool dates (24-30 dates), pitted

Scrape into pan lined with wax paper and stir in:

1 cup raw unsalted almonds, roughly chopped

Press into pan and freeze before cutting into 12 bars

from this blog