Baked eggplant parmesan

Ingredients

• Olive oil, for baking sheets
• 2 large eggs
• 3/4 cup plain dry breadcrumbs
• 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Coarse salt and ground pepper
• 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
• 6 cups (48 ounces) store-bought chunky tomato sauce
• 1 1/2 cups shredded mozzarella

Directions

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
 

(from Martha http://www.marthastewart.com/313564/baked-eggplant-parmesan)

Pumpkin snack bread

Ingredients

• 3/4 cup brown sugar
• 1/4 cup molasses
• 1 cup canned pumpkin
• 1/2 cup unsweetened applesauce
• 1/4 cup fat-free Greek yogurt
• 1 large egg
• 1 cup whole wheat flour
• 1/4 cup all purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup chocolate chips
  
  Preparation
  
• Preheat oven to 350.
• Combine first 6 ingredients in a large bowl, stirring well with a whisk. Stir in flours, spices, salt, and baking soda, stirring just until moist. Stir in chocolate chips.
• Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean. Cool. Makes 16 slices.

Moroccan Stew

Looks gross, tastes yummy.

 

Ingredients

• 1/2 onion, sliced
• 1 cloves garlic, minced (optional)
• 1 large carrot, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 (14.5 ounce) can diced tomatoes
• 1 cup vegetable broth
• meat such as chicken sausage or ground turkey (optional)

 

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the vegetables. Pour in the tomatoes and broth, and stir to combine.
2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
3. Serve over couscous.

Snackity snackers

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Surprise chocolate cookies

The best things come in surprise form. Small children are surprised when presents magically appear under the tree on Christmas morning, Easter baskets fill with chocolates overnight, and friends jump up from behind couches on your birthday. With this recipe cookies will be added to the list of all time great surprises. Who doesn't want to be surprised by cookies? 

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally

• Frosting

  • 2 cups confectioners' sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 teaspoon pure vanilla extract
  • (optional: replace half of milk and vanilla with coffee liquor)

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
6. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Orange Spice Molasses Cookies

Ingredients

Rolling Sugar

• 1/2 cup granulated sugar
• 1 tablespoon freshly grated orange zest

Cookie Dough

• 1 1/2 cups rolled oats
• 5 tablespoons unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 2 tablespoons freshly grated orange zest
• 1/2 cup light or dark molasses
• 7 tablespoons unsweetened applesauce
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 1/4 cups whole-wheat flour

Preparation

1. Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.
2. To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside.
3. To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.
4. Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
5. Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.)
6. Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.
7. Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.
8. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack.

Roasted veggie and quinoa salad

Ingredients

• 1 cup quinoa, well rinsed
• 2 cups chicken stock (plus additional for steaming greens)
• Fresh basil or other herbs, finely diced

• 1 red bell pepper, cut into quarters
• 1 yellow summer squash, sliced in half (remove seeds if you prefer)
• 1 large portabello mushroom, sliced into large strips
• 1/4-1/2 (depending on size) sweet onion, cut into rings
• 1-2 Roma tomatoes, sliced in half
• 2 ears corn, cooked and cut off cobb
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil (plus extra for greens)
• pepper

• 8 cups mustard greens, rinsed and cut into large pieces
• 1/4 cup chicken stock
• 2 cloves garlic
• 1 Tablespoon olive oil

Preparation

1. Cook quinoa according to package directions, substituting chicken stock for water. Stir in basil or additional herbs after cooking.
2. In a large saucepan, saute garlic in 1 Tablespoon of olive oil until brown, but not burnt (You will have to watch closely). Add 1/4 cup of chicken stock to pot and top with greens. Cover and let steam for 25 minutes, or until greens are bright in color and tender.
3. Toss remaining ingredients in a large pan until evenly coated with oil and vinegar. Spread out vegetables in a single layer. Place under broiler until veggies start to char. Turn once to darken both sides. As vegetables finish you may need to remove some from the pan before others. Chop cooked vegetables into smaller pieces.
4. Layer dish starting with mustard greens, then quinoa, followed by vegetables. You may choose to add liquid from the vegetable pan or additional olive oil if dish is dry.