CHOCOLATE CHIP COOKIES

 Adapted from Jacques Torres  I am not a chocolate chips cookie fun, but my daughter is.  I am making it only when she asks for it. Very tasty. 

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note).  Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0&adxnnl=1&emc=eta1&adxnnlx=1388355625-SM6wVcxJUQhe1Fv4spt3bQ&pagewanted=print

INDIAN EGGPLANT DIP RECIPE

This is a richly flavored, spicy dip that is very easy to prepare. It is one of my favorite appetizers, and a good choice to acquaint newcomers to the flavors of curry. I highly recommend serving it with hot pita bread triangles so you can scoop it up, but it also works well as a spread on crackers.
 Makes 1 1/4 cups

• 1 medium eggplant (1 1/4 pounds)
• 3 tablespoons butter or Ghee
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon cayenne pepper
• 1 clove garlic, minced
• 1/2 cup finely chopped tomato
• 1/2 teaspoon salt
• 3 tablespoons yogurt
• 2 tomato wedges for garnish
• Fresh coriander or parsley sprigs for garnish

1. Preheat the oven to 400°F. Cut the stem end off the eggplant and discard. Prick the eggplant with a fork in a few places to prevent it from exploding when cooking, and place it on a pie plate or baking dish. Bake for 1 to 1 1/2 hours, or until the eggplant collapses and is very soft. Let sit for 10 minutes or so, or until cool enough to handle.

2. Meanwhile, heat the butter or ghee in a medium skillet. Add the coriander, turmeric, cumin seeds, cayenne, and garlic to the skillet, and “toast” these spices for 2 minutes, stirring often. Add the tomato and cook 2 minutes more. Remove from the heat.

3. Scoop out the pulp of the eggplant into a medium bowl and mash very well. Add the spiced tomato mixture, salt, and yogurt, and mix well. Cover and chill at least 1 hour or overnight.

4. Spoon into a serving dish and garnish with the tomato wedges and the coriander or parsley sprigs. Serve with hot pita bread triangles.

For more recipes, see the original article, 3 Vegetarian Appetizer Recipes.

SLOW-COOKER MINESTRONE SOUP RECIPE

• 6 baby red potatoes, scrubbed, unpeeled and diced (or substitute 1 yam or sweet potato, peeled and chopped)
• 2 carrots, peeled and chopped
• 2 ribs celery, sliced
• 1 zucchini, coarsely chopped
• 1/2 sweet onion, chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 4 cups vegetable broth (or replace half with organic beef broth)
• 1/4 cup red wine
• 2 cans (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained
• 1 teaspoon dried basil
• 1 bay leaf
• 3/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper, or to taste
• 1 package (10 ounces) frozen chopped spinach
• 1 tablespoon red wine vinegar
• 1/4 cup grated Parmesan cheese, for garnish (optional)
1. Place fresh vegetables, beans, broth, red wine, tomatoes, basil, bay leaf,
oregano, salt and pepper in the slow cooker, stir gently to mix, cover and cook on low for 4 to 5 hours, or until all veggies are tender. Remove bay leaf.
2. Stir in spinach and cook for 30 minutes, or until spinach is hot.
3. Add vinegar and stir to incorporate, then garnish with the Parmesan, if using, and serve. Serves 8 to 10.
Excerpted from The 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden and Jeannette Bessinger. 

Read more: http://www.motherearthliving.com/food-and-recipes/recipes/slow-cooker-minestrone-soup-recipe-zmoz13ndzmel.aspx#ixzz2pq3QqvrP

SLOW-COOKER JAMBALAYA RECIPE

• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (14.5 ounces) crushed tomatoes
• 1 large yellow onion, chopped
• 2 bell peppers (any color), cored, seeded and chopped
• 3 ribs celery, thinly sliced
• 6 cloves garlic, chopped
• Zest and juice of 1 lemon
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce, or to taste
• Pinch of stevia
• 1 pound fresh shrimp, shelled and deveined
• 1 pound fresh bay scallops
• 1/2 cup chopped fresh parsley
• 2 to 3 cups cooked long-grain brown rice, for serving

1. In a slow cooker, combine tomatoes, onion, peppers, celery, garlic, lemon zest, bay leaf, paprika, oregano, thyme, salt, peppers, hot sauce and stevia. Cover and cook on high for 3 to 4 hours, or on low for 7 to 8 hours. Remove bay leaf.
2. Increase heat to high, add shrimp and scallops, and cook for 10 to 15 minutes, or until seafood is just cooked through but still tender. Stir in lemon juice and parsley and serve over hot rice (if you wish). Serves 6 to 8. 
Excerpted from The 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden and Jeannette Bessinger.

Read more: http://www.motherearthliving.com/food-and-recipes/recipes/slow-cooker-jambalaya-recipe-zmoz13ndzmel.aspx#ixzz2pq2heVyM

BROW SUGAR & BALSAMIC GLAZED PORK LOIN ( Slow cooker )

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours

Yield: 6-8 servings

Ingredients

• 1 (2 pound) boneless pork loin
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1/2 cup water
Glaze:
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

Instructions

1. Combine sage, salt, pepper and garlic. Rub over roast.
2. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
3. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
4. Heat and stir until mixture thickens.
5. Brush roast with glaze 2 or 3 times during the last hour of cooking.
6. Serve with remaining glaze on the side.

ROASTED ROOT VEGETABLE KALE SALAD

1 cup diced carrots
1 cup diced parsnips
½ cup sliced leeks
1 tbsp olive oil
Salt and pepper to taste
1 bunch lacinato kale
½ cup sunflower seeds (in the video referred to as sesame seeds- oops!)
¼- ½ cup dressing of choice (something like the dressing inthis recipe)

1. Add diced carrots, parsnips, and leeks to an 8×8 baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Roast at 400º for 15 minutes, or until vegetables are soft. Remove from heat and let cool.
2. To prep the kale, tear from the stems as shown in the video. Tear leaves into bite-sized pieces, add to a large bowl. Prep all kale, and then massage gently with your hands until kale is wilted to about half the volume. Add a tablespoon of dressing and massage a bit more until leaves are coated. Drain off any excess green juice.
3. Add cooled, roasted vegetables and sunflower seeds to the salad, and toss with remaining dressing. Serve to everyone you love!

MANGO & BANANA BREAD

3 Tablespoons ground flaxseeds
½ cup non-dairy milk
¼ cup coconut sugar
¼ cup coconut oil
1 teaspoon apple cider vinegar
½ cup chopped fresh mango
½ cup mashed very ripe banana
1 cup whole wheat pastry flour
½ cup whole spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
½ tsp sea salt

1. Preheat oven to 350°.  Grease two small (5inch) loaf pans with coconut oil.
2. Whisk the flaxseeds with non-dairy milk and coconut sugar. Let stand one minute.
3. Whisk in coconut oil, vinegar, mango, and banana, and whisk until smooth- but chunks of mango are good!
4. In a large bowl mix remaining ingredients.  Add dry ingredients to wet ingredients, and stir gently to combine.
5. Divide evenly between baking pans, smooth top, and sprinkle with some whole flaxseeds and a bit of the coconut sugar. Bake for 25-28 minutes. Check for doneness using a toothpick.  Let cool before slicing.

Yield: 2 small loaves, or 10-16 slices

BLUEBERRY CORNMEAL CAKES

(makes 10-12 cakes)

2 cups white spelt flour (can use whole grain spelt, but will be a bit heavier)
1 cup cornmeal (medium grain)
1/2 cup fine oatbran
1 tbsp baking powder
1/2 tsp salt
1/2 cup sucanat or brown sugar
1/2 cup olive oil
2/3 cup tea (or warm water)
1 tsp vanilla extract
2 tsp orange zest (optional)
3/4 cup blueberries (fresh or frozen)

1. Preheat your oven to 350, and line a muffin pan with liners or use a bit of oil; these can also be baked on a cookie sheet for flatter ‘cakes.’
2. In a large bowl mix the spelt, cornmeal, oatbran, baking powder, salt and sucanat together and combine gently.
3. In another small bowl, mix together the olive oil, water/tea, and zest, then set aside.
4. Make a well in the center of the dry ingredients and pour in the oil/water mixture and stir just a few strokes.
5. Add the thawed (or totally frozen, if you happen to forget) blueberries into the mix and stir until wet/dry is just combined; it’s okay if the blueberries get mashy.
6. Divide mixture evenly into the muffin pan.  Top each with a few extra blueberries, if you would like.  Bake for 18-20 minutes, until a toothpick comes out clean.