Vegan Ginger Cookies

Vegan Ginger Cookies 1/2 tablespoon Ener-E egg replacer +2 T water. Or use 1/2 cup unsweetened applesauce and 1/2 teaspoon baking powder instead. 1/2 cup vegetable oil, 1 cup organic granulated sugar, 1/2 cup molasses, 2 cups all purpose flour, 2 teaspoon baking soda, 1 teaspoon cloves, 1 teaspoon ginger, 1 teaspoon fresh ginger 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup turbonado sugar for rolling cookie balls. Instructions : cream oil, sugar, molasses and applesauce. Stir together dry ingredients in a seperate bowl. Combine the wet and together. Allow to chill 2 hours (or chill over night). Roll into 1 inch balls and then roll in turn into sugar place on cookie sheet. I use a medium to large cookie scoop and 4 on cookie sheet. Roll in turbinado sugar. They spread. Bake 375 degrees for 10 minutes. Let cool. Freeze well. 10 min is a little undercooked so they are soft. Let cool 2-3 minutes

Gingery squash soup

1.5 lb butternut squash 2tsp unsalted butter 1 sm onion 1 garlic clove 1 sm carrot 1.5 chicken stock 1/4 c milk 1/2 tsp pdw ginger 1/4 tsp salt 1/8 tsp white pepper 1 tsp sesame seed Cook squash (microwave or oven) Cook vegetables in butter Add broth and squash Heat through Transfer to blender Stir in spices and milk

Chicken Pesto Pasta

Chicken Pesto Pasta Ingredients 2 boneless chicken breasts 1 cup plain yogurt 4 cups lightly packed baby spinach leaves (about 4 ounces) 1/2 cup fresh basil chopped 1/4 cup pine nuts 2 tablespoons fresh lemon juice (optional) 2 cloves of garlic Salt and freshly ground black pepper 1/3 cup freshly grated Parmesan Penne pasta Directions Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. Combine the yogurt, spinach, basil, garlic, pine nuts, and the lemon juice in a processor. Lightly pulse. Add salt and pulse. Prepare the pasta according to the package directions. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with dried red pepper, salt and pepper, to taste. Spread the pesto over each piece of chicken and serve.

Swordfish Kabobs

1 1/2 lbs swordfish cubed
1/4 cup olive oil
Juice of 1 lemon
1 t dried oregano
1 onion minced
sea salt
1 t pepper

Soak wooden skewers and wood plank
Pour other ingredients over swordfish cubes. Refrigerate 30 minutes
Prepare grill
Place skewers on wood grill plank. Grill 12 minutes.

Eggplant Parmesan

2 eggplants (2 lbs)
2 eggs + 3 tbs water
1 cup fine dry breadcrubs
1/2 c parmesan cheese
1/2 t salt
1/2 t pepper
1 lg jar of Merzetta Putanesca pasta sauce
1 pkg shredded mozzarella cheese

Cut eggplants crosswide to 1/4 inch thick slices. Whisk egg whites and water in shallow dish. Combine breadcrumbs, 1/4 c parmesan, salt and pepper in another shallow dish. Dip eggplant slices into the egg mixture, then coat with breadcrumbs. Brown both sides in skillet. Assemble in baking dish:
Sauce on bottom followed by a layer of eggplant, sauce, cheese. End with a layer of cheese on top Plus remaining parmesean.
Bake uncovered 20 minutes

Baked Hot Chocolate

9 oz high0quality semisweet chocolate finely chopped
6 tbs unsalted butter-cubed
4 large eggs
1/4 cu granulated sugar
Lightly sweetned whipped cream, optional

Perheat oven to 350
Arrange 4 1-cup overproof coffee cups, etc in a baking pan
Melt chocolate and butter together until smooth. Remove from head and set aside
Stir eggs and sugar together, then set bowl over simmering water. Stir until warm to the touch.
Remove from heat. Beat egg mixture with an electric mixed 3-5 minutes. Gently fold egg mixture into chocolate mixture
Spoon batter into cups. Add enough very hot water to baking pan to come halfway up side of cups. Bake 15-20 minutes.
Serve warm with whipped cream and strawberries.

Tortellini Spinach Salad

2 pkg (9oz each) three cheese tortellini cooked, drained and rinsed
1 1/2 cups baby spinach
1 pkg (4oz) feta cheese
1 small red onion
1/2 lemon peel
1 envelope GOOD SEASON ITALIAN salad dressing prepared using less oil direction
COMBINE ALL, COVER
REFRIGERATE SEVERAL HOURS OR UNTIL CHILLED
MAKES 8 SERVINGS

2 lbs beef for stew cut into pieces(I use sirloin or better)
2 cans 14.5 oz chili-seasoned diced tomatoes undrained
1 cup assorted olives, cut in half
1/2 t salt
1/4 t pepper
Basmati Rice
Feta cheese

Brown beef, add tomatoes, olives, salt & peper. Simmer until tender (1 1/2 hr)
Serve over rice.
Can be made in a crock pot: add all ingredients in a 3.5 -5.5 qt cooker. Cover and cook on low 8-9 hrs or on High 5-6 hrs.

Bran Muffins

2 oz butter
1/2 c dark brown sugar
3 Tbs molasses (blackstrap)
2 eggs
1 c sour or buttermilk
2 c. bran, soaked in 1/2 c hot water
1 c raisins
1 c stone ground whole wheat flour
1 Tbs soy flour
3/4 tsp baking soda
1/2 tsp salt

Cream together butter, sugar and molasses. Add egggs and beat until well combined. Add milk, bran mixture and raisins. Stir to combine. Sift together the dry ingredients and add to other mixture to form a batter. Use 1/4 c batter for each muffin. Bake in greased muffin tins at 375 for 18 minutes. Add 1 C Walnuts and the Total calories per muffin =230. Optional 1 cup walnuts.

Dana shower Nov 15, 2008

View Project at Shutterfly

Carey's Spinach Salad with Goat Cheese 11.29.08
Dressing:
1 TB Red wine vinegar
1 TB Shallot or green onion
2 t Digon mustand
1/4 t Salt
fresh ground pepper
3 TB Walnut oil
Mix all ingredients. Add walnut oil gradually
8 C Spinach
1/2 c Walnuts toasted (350 degrees for 10 minutes)
1/3 c Goat cheese
Dress salad, top with walnuts and goat cheese. Yum!!