Red Lentil Soup

This soup is fast becoming my favorite.  It's so easy and quick to pepare, yet so delicious.  Not to mention, very dense with nutrition. Perfect for the wintertime. 

Try it with pita chips for dipping...excellent! 

Red Lentil Soup

from Relish magazine

2 TABLESPOONS OLIVE OIL

1 1/3 CUPS DICED CARROTS

1 CUP DICED ONION

2 TABLESPOONS TOMATO PASTE

1 TEASPOON CUMIN POWDER

3/4 CUP RED LENTILS

3 TABLESPOONS UNCOOKED BROWN RICE*

*or brown rice/wild rice/whole grain mix

6 CUPS WATER

1/2 TEASPOON COARSE SALT

1/2 TEASPOON CRACKED BLACK PEPPER

                   TURMURIC, CHILI POWDER, GARLIC POWDER, ONION            POWDER, PAPRIKA, WHOLE CUMIN SEEDS, to taste

In a large pot, heat oil over medium heat.

Add carrot & onion; cook, stirring occasionally, 7 minutes, until onion is softened.

Add tomato paste and cumin, stir to combine. Then add the lentils, rice, water, salt, pepper, and any other spices, and stir. Increase heat to high; bring to a boil. Reduce heat to medium-low, partially cover with lid, and simmer until rice and lentils are done, 30 minutes or so. Be sure to stir every so often while simmering.  Makes about six cups. 

Cookies That Travel Well

 

fig. 1 // peanut butter cookies
fig. 2 // rum-raisin oatmeal-pecan cookies

Rum-raisin Oatmeal-Pecan Cookies

1/2 C. + 6 TBSP. SOFTENED BUTTER

3/4 C. PACKED BROWN SUGAR

1/2 C. WHITE SUGAR

2 EGGS

1 TSP. DARK RUM

1/2 C. FLOUR

1 TSP. BAKING SODA

1TSP. CINNAMON

3 C. ROLLED OATS

3/4 C. CHOPPED PECANS

1 C. GOLDEN RAISINS

Heat oven to 350F. 

Beat butter & sugars til creamed. 

Add eggs & rum; beat well.

Combine flour, soda, & cinnamon; add to wet ingredients; mix well.

Stir in oats, mix until incorporated, add raisins, then nuts, mixing well.

Drop mounded tablespoonfuls of dough onto cookie sheets lined with parchment paper.

Bake 8-10 minutes, until light golden brown.

Cool on sheets one minute, then transfer to wire racks to completely cool.

Store tightly covered.

Makes 3 dozen.

Peanut Butter Cookies

adapted from

Baking from My Home To Yours // Dorie Greenspan 

2 1/2 C FLOUR

1 t BAKING SODA

1/2 t BAKING POWDER

1/4 t SALT

2 STICKS BUTTER, ROOM TEMP

1 C FRESH-GROUND PEANUT BUTTER +

1 TBSP PEANUT OIL stirred in

1 C PACKED LIGHT BROWN SUGAR

3/4 C WHITE SUGAR

2 EGGS

1 1/2 C CHOPPED SALTED PEANUTS

 1 1/2 C SUGAR, or so, FOR ROLLING

Heat oven to 350F. Line two baking sheets with parchment.

Whisk together flour, soda & powder, & salt.

Beat butter til creamed. Add peanut butter, beat to combine.

Add sugars, beat 3 minutes.  Add eggs, one at a time, beating one minute after each.

Add dry ingredients, mixing only until fully incorporated.

Mix in chopped nuts.  Dough is soft, pliable, seemingly air-filled.

Have the 1/2 cup of sugar at the ready. Roll a level tablespoonful of dough into a ball, then roll in sugar to coat.  Repeat until all dough is used, placing sugar-coated doughballs onto the baking sheets 2 inches apart.

Using the tines of a fork, flatten each ball twice, making a crisscross pattern on each.

Bake 12 minutes, until fragrant and lightly colored; slightly golden, and still somewhat soft.

Transfer to racks to cool. Makes a heckuvalot - 40 +/-    

Double Chocolate-Nut with Coconut

from Martha Stewart's Cookies

2 STICKS BUTTER, ROOM TEMP

1/2 C SUGAR

3/4 C PACKED LIGHT BROWN SUGAR

2 EGGS

2 t VANILLA

1 3/4 C FLOUR

1/4 C DUTCH COCOA POWDER

1 t BAKING SODA

1/2 t BAKING POWDER

1/4 t SALT

2 C SEMISWEET CHOCOLATE CHIPS

1 3/4 C SWEETENED FLAKED COCONUT

1 3/4 C CHOPPED PECANS or WALNUTS

Heat oven to 350F.  Cream together butter & sugars til smooth, 2 min. or so.

Mix in eggs one at a time. Stir in vanilla. Whisk together flour, cocoa, baking soda & powder, & salt, then add to butter/sugar mixture.  Stir in chocolate chips, coconut, & chopped nuts.

Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets 2 inches apart.  Flatten slightly with a spatula.

Bake just until set, 10 - 12 minutes.

Let sit on sheets 2 min., then remove to racks to cool completely (they are delicate when just out of the oven).  Makes 4 dozen...give or take.

Banana-Nut Chocolate Chip

also from Martha Stewart's Cookies

1 C FLOUR

1/2 C WHOLE-WHEAT FLOUR

1/2 t SALT

1/2 t BAKING SODA

1 1/2 STICKS BUTTER, ROOM TEMP

1/2 C SUGAR

1/2 C LIGHT BROWN SUGAR

1 EGG

2 1/2 t VANILLA

1/2 C MASHED BANANA

1 C ROLLED OATS

3/4 C CHOCOLATE CHIPS, semisweet or 60% Cacao

1/2 C CHOPPED WALNUTS or PECANS

Heat oven to 375F.  Whisk together flours, salt, & soda.  Cream butter & sugars til pale & fluffy.

Mix in egg & vanilla, just until combined.  Stir in banana.  Add flour mixture, mixing only til just  incorporated.  Stir in oats, chocolate chips, & nuts.

Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving 2 inches of space between each.

Bake til golden & set, 12 - 13 minutes.

Let sit on sheets 5 min. before removing cookies to racks to cool.

Makes 2 1/2 - 3 dozen.

  

Zucchini Bread

September is National Honey Month.
 To celebrate, here is a simple, clean recipe which allows the flavor of the honey to really come through.
Buckwheat flour makes for an excellent texture and moist crumb.
 This is a fragrant loaf, and not too sweet.
Zucchini Bread
based on a recipe from
The Backyard Beekeeper's Honey Handbook | Kim Flottum

3 EGGS                                                                  
1 CUP SUNFLOWER OIL
1 CUP HONEY
2 CUPS SHREDDED ZUCCHINI
1 TBSP. VANILLA
2 1/2 CUPS FLOUR
1/2 CUP BUCKWHEAT FLOUR
1 TSP. BAKING SODA
1/2 TSP. BAKING POWDER
1/4 TSP. SALT
1 CUP COARSELY CHOPPED NUTS 
  (WALNUTS OR PECANS)
1 TSP. CINNAMON

Heat oven to 325F.  Grease two 8x4-inch loaf pans.
In large bowl, beat eggs. Mix in oil, zucchini, and vanilla until combined.
In another bowl, sift together flour, baking powder & soda, cinnamon, and salt.
Add zucchini mixture to the dry ingredients, stirring just to combine.
Fold in nuts.  Devide equally into prepared pans.
 Bake for 45 minutes to one hour, until loaves are deep golden and set.

Stonefruit + Bees

I was just enthralled with these little honeybees. Pickings must be slim...no flowers for nectar. 

Imagine the honey!

To-Die-For Blackberry Pie

Blackberry Pie w/ Graham Cracker Crust

inspired by and based in part off a recipe in

The Craft of Baking by Karen DeMasco w/ Mindy Fox 

    First, make the

 GRAHAM CRACKERS

based on a recipe from Jam It, Pickle It, Cure It|Karen Solomon

1 1/2 CUPS WHOLE-WHEAT FLOUR

1 CUP ALL-PURPOSE FLOUR

1 TSP SALT (IF BUTTER IS UNSALTED)

2 TSP BAKING POWDER

1/3 CUP CHILLED BUTTER, CUT INTO SMALL PIECES

1/4 CUP HONEY

1/4 CUP MOLASSES

1/3 CUP + 4 TBSP. SUGAR

1/4 CUP MILK

1/2 TSP. VANILLA

Combine flours, salt if using, & baking powder. 

Cut in butter - will look like coarse crumbs. 

Add honey, molasses, 1/3 cup of sugar, and combine.

Then add milk & vanilla. The dough will be quite stiff.

Oil two baking sheets.

Devide dough in half; shape halves into rectangles.

Place one half on lightly floured parchment.

Dust top of dough lightly with flour.

Place another sheet of parchment on top. 

 Roll dough, keeping as rectangular as possible.

Dough should be 1/8 to 1/4-inch thick & about 12 x 15 inches. 

Prick allover with fork.

Sprinkle with remaining sugar, roll over with floured rolling pin to press into dough.

Cut into squares, about 2 3/4-inch to 3-inch.

Transfer crackers to oiled baking sheets, leaving some space to allow for expansion.

Repeat with second half of dough.

Set oven to 350F. 

Freeze both baking sheets of unbaked crackers for 15 minutes.

Then bake 18-22 minutes until deep golden at edges - that insures they will be crisp.

Makes 30-36.      

Then, make the

CRUST:

1 3/4 CUP FINE GRAHAM CRACKER CRUMBS

1/4 CUP PACKED DARK BROWN SUGAR

1 TBSP. ALL-PURPOSE FLOUR

1/2 TSP. SALT

1/2 STICK BUTTER, MELTED

 

 Heat oven to 350F.

Whisk together crumbs, sugar, flour, & salt. 

Add butter, stir till well combined.

Should hold together when pressed against side of bowl -

if not add up to 1 TBSP. cold water & stir.

  Press mix into 9-inch pie plate.  Chill in freezer ten minutes.

Place pie plate on baking sheet, and bake, rotating halfway through,

until fragrant and set, about 15 minutes.

  Should be golden at edges.

Cool on wire rack.

And finally, the 

  FILLING:

Mash 3 CUPS BLACKBERRIES

with 1/2 CUP SUGAR

and 3 TBSP CORNSTARCH;

 Let sit 15 minutes.

Cook over medium heat 10-15 minutes until thick, like the texture of jam. It will set up as it cools.

Let cool 10 minutes.

ASSEMBLY:

Fill crust with berry mixture, spreading to fill evenly.

 Top with 1 1/2 CUPS more BLACKBERRIES.

Let set 10-15 minutes to cool.

Serve & enjoy! 

Favorite Chocolate Chip Cookies

These are the most excellent chocolate chip cookies. Ever.

They don't flatten out like some others that I've made.  They stay chewy and moist. The flavor is unsurpassed. They have just the right amount of add-ins for the perfect texture.

The original recipe came from Heidi Swanson, of the Super Natural cookbooks, and it was then modified by David Lebovitz, and that is where I adapted this recipe from.   It called for two cups of chocolate chips, which is way too much, IMHO.  I substituted 1 cup of nuts for 1 cup of chocolate chips, and it worked out beautifully.  This recipe yields about 36 generously-sized cookies; it's not too many, believe me. These have been the subject of a few arguments between tasters, of the "who ate the last cookie!?"  or  "somebody ate the last one"  type.

By far the best tasting batch was made with local eggs, pecans for the nuts, and a bar of 85% Cacao bittersweet chocolate chopped up as the chocolate chips. 

These freeze very well. You might want to freeze some, actually; they go fast!   

Favorite Chocolate Chip Cookies

2 1/2 CUPS FLOUR

1 CUP BUCKWHEAT FLOUR

1 TSP. BAKING POWDER

1 TSP. BAKING SODA

2 STICKS BUTTER, AT ROOM TEMPERATURE

2 CUPS LIGHT BROWN SUGAR

3 EGGS, AT ROOM TEMP

2 TSP. VANILLA EXTRACT

2 CUPS ROLLED OATS

1 CUP CHOCOLATE CHUNKS

1 CUP CHOPPED PECANS

Preheat oven to 375 F.  Line two baking sheets with parchment paper.

Whisk together flours and baking powder & soda.

Beat butter until soft. Add sugar, beat to incorporate, until creamed.

Add eggs one at a time, beating well after adding each. Then add vanilla, stir to combine.

Add flour mixture in three batches, incorporating as you go.

With a spatula or wooden spoon, mix in oats, then chocolate chunks and nuts.  The dough should be quite stiff.

Drop mounds of dough, about two tablespoonfulls at each, on baking sheets. Space about two-and-a-half-inches apart.

Bake for up to 13 minutes, until slightly golden on edges and barely set.

Tap the tops of cookies to flatten - this will keep them moist and chewy!