Grandma Barney's Taco Soup

1 lb. hamburger
1/2 onion
3 15oz cans of Mexican style chili beans (don't drain)
1 15oz can of corn (don't drain)
1 14oz can of diced tomatoes
1 can green chilies
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 1/2 cup water

Cook hamburger with the onion. Mix everything together in a pot and simmer until heated through.
Serve with toppings: cheese, sour cream, tortilla chips/strips, avocado, olives, etc.

*Notes: I leave out the chilies when I make it for my kids and I blend the tomatoes because Steve doesn't like the chunks. I also only use 1 or 2 cans of beans when I make it just for my family because 3 is too much. I will also sometimes not put the entire pkgs of taco/ranch seasonings in. Do it to taste.

Raspberry Almond Thumbprint Cookies

Yield: about 26 cookies

Total Time: 5 hours, 15 minutes (includes chilling & cooling)

Yes! You have to chill the dough for 4 hours so plan accordingly.

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 2/3 cup (134g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 cups + 2 Tablespoons (264g) all-purpose flour (spoon & leveled)
• 1/2 cup (160g) raspberry jam²

Icing

• 1 cup (120g) confectioners' sugar
• 1-2 Tablespoons (15-30ml) cream or milk
• 1 teaspoon vanilla or almond extract (optional)

Directions:

This cookie dough requires at least 4 hours for chilling and cookies must cool before glazing. Don't forget to plan ahead!

1. Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.  Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
2. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.³ Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
3. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
4. Make the glaze: Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners' sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.

Make ahead and storing: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough can be frozen up to 2 months; baked cookies (without glaze) may be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

1. 2 Tablespoons of flour added to the recipe. I make my cookies with only 2 cups of flour, however I suggest readers add 2 extra Tablespoons to prevent extra spreading.
2. Get creative with jam flavors! Any flavor you love works.
3. Make sure the cookie dough is cold and firm at all times. If it's not firm and cold, put back into the refrigerator to chill. When working in batches, keep the unused dough chilled in the refrigerator. You may roll, print, and fill batch #2 and stick in the fridge while batch #1 bakes.

Original Recipe here: http://sallysbakingaddiction.com/2013/12/12/raspberry-almond-thumbprint-cookies/

French Toast Roll-Ups

Ingredients

8 slices white sandwich bread

softened cream cheese, diced strawberries, or Nutella

2 eggs

3 tablespoons milk

⅓ cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the pan

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
3. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
5. In a shallow bowl whisk the eggs and milk until well combined. (Hint: Next time I would put a little egg on a plate for rolling so when I rolled the bread, the ends don't get egg on them. The ends are harder to cook.) 
7. In a separate shallow bowl mix the sugar with the cinnamon.
9. Heat a skillet set over medium heat and melt a tablespoon of butter.
11. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
13. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Original recipe found here: http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html

Grandma Munk's Taffy

I love how Grandma Munk always finds ways to contribute to her community like pulling taffy with the 4th and 5th graders every year. So, when I was in charge of pulling taffy with some 8 and 9 year olds this week, I called Grandma for her expertise. This is her cold taffy recipe - you can pull it when it is cold (better for kids) and it comes out more like Laffy Taffy than salt water taffy. So if you are feeling like a good taffy pull, here is her recipe. Grandma warns Taffy is temperamental, sometimes it works and sometimes it doesn't. Good luck.

Cold Taffy: 

2 1/2 C sugar

2 1/2 C Karo Syrup

1/2 C Whipping cream

2 tsp Coconut Oil

3/4 tsp Unflavored Gelatin

2 Tbls Cold Water

2 Tbls Hot Water

1 tsp Kool-Aid  I used fruit punch Kool-Aid thinking it would be a good universal kid flavor. It was fine but personal preference would have chosen a different flavor. You can also try red hots or experiment with your own flavors.

parchment or freezer paper

more coconut oil for pulling

Mix Gelatin with cold water to soften then add hot water to dissolve. Set aside.

Mix sugar, Karo syrup and whipping cream in a large sauce pot. Bring to a boil that you can't stir down. Say Prayer.  Add coconut oil, gelatin, Kool-Aid and stir to mix. Don't stir again! Cook until 242 degrees** (soft ball stage) Remove from heat. Let cool.

If you don't have a candy thermometer, google soft ball stage and you can see some videos of how to determine when the candy is done using a cold water test.

**Altitude will change the boiling point for water thus changing what temp soft ball stage is. It boils at 212 at sea level and goes down a degree for every 500 feet in elevation. I adjusted the 242 temp down to 232 for Idaho but in the end needed to cook it closer to 242 to make it hard enough to pull so you might need to just experiment).

You can pull this taffy when it is cold. Put a little coconut oil on your hands as needed. If it is too sticky, put a tiny pit of water in pan and heat it up again to soft ball stage and then let cool again. If it is too hard, place it in a 300 degree oven for 2-5 minutes to soften.

Pull taffy until it is light in color. Roll into a log, cut with scissors and wrap in parchment or freezer paper (it will stick to wax paper). 

Taffy can be stored in a cool place for several weeks, pulled or not pulled. 

Kale Chips

This is delicious recipie from Oh She Glows: Read more: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/#ixzz45SDpRCbJ  We can down a whole head of kale with no problem.

Ingredients:
PER BAKING SHEET:

• approx. 1/2 bunch kale leaves

• 1/2 tablespoon extra virgin olive oil or melted coconut oil

• 1.5 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 3/4 teaspoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

• 1/8 teaspoon cayenne pepper (optional, but do it)

Directions:

1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

1. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

1. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

1. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

1. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

1. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

1. Repeat this process for the other half of the bunch.

Great Veggie and Fruit dips!

Vegetable Dip

1 cup sour cream

1 cup mayonnaise
1 Tablespoon parsley
1 teaspoon dill weed
1 teaspoon Bon Appetit (Use Celery salt same measure as a replacement if you can't get Bon Appetit)
1 Tablespoon minced onion

Mix and chill.

Fruit Dip

8 ounce package cream cheese, softened

½ cup granulated sugar
¼ cup powdered sugar
½ pint sour cream
1 Tablespoon vanilla

Combine all ingredients and beat at high speed until creamy.

Rosemary Olive Oil Bread

This was pretty easy to make which is saying a lot since yeast and I are not usually friends. It was delicious dipped in a little olive oil and balsamic vinegar.

INGREDIENTS

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.


Original recipe here

Salsa Roja

Ingredients

• 3 medium tomatoes, cored and chopped (or 1 15-ounce can of whole tomatoes)
• ¼ cup onion, chopped
• 1 clove garlic, chopped
• 1 small jalapeño pepper, seeded and chopped
• ¼ cup cilantro, chopped
• 1 teaspoons dried oregano
• 2 teaspoons salt
• ½ to ¾ cup water

Instructions

1. Add everything except the water to a blender. (I didn't add any water) Add ½ cup of water and blend until smooth. You want the salsa to be pretty thin so add more water as needed.
2. Transfer the salsa to a saucepan and bring to a simmer over medium heat. Cook for 7-10 minutes until the salsa has thickened slightly. Taste and adjust seasonings as necessary. Remove from the heat and allow to cool to room temperature.
3. Transfer to a jar and serve immediately or refrigerate for up to 1 week.

Found here: Nosh.on.it

No Bake Nutella Cheesecake

Yield: 4-6 servings   Prep Time: 15 minutes  Total Time: 15 minutes

Note: When I made this it was enough for 7 cups but I did feel like I could have used a little more crust. If you don't want to use whipped topping in the filling, you cannot substitute it with fresh whipping cream unless you "stabilize" it. Original recipe found here: My Baking Addiction

Ingredients:

For the Crust

• 12 Oreo Cookies, crushed into crumbs
• 3 tablespoons unsalted butter, melted

For the Filling

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup Nutella
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

• whipped topping, optional
• chocolate shavings, optional
• toasted, chopped hazelnuts, optional

Directions:

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Mexican Quinoa

Easy comfort food.

MEXICAN QUINOA
2 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups vegetable or chicken broth
1 can (1 1/2 cups) black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 cup corn
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro, optional
1 quarter of a lime, juiced
To serve (optional): salsa, sour cream, shredded cheese, crushed tortilla chips, and guacamole

1. Add a little oil to a medium-sized pot set over medium heat.
2. Add garlic and jalapeños; cook just until fragrant (about a minute).
3. Add quinoa, broth, beans, tomatoes, corn, and salt.
4. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed.
5. Remove from heat; stir in cilantro and lime juice.
6. Spoon into bowls and serve with desired toppings.

Spiced Roasted Califlower

I HATE cauliflower.  But with this recipe, Eric and I can eat an entire head in one sitting.


What You Need
One head cauliflower
One lemon
4 garlic cloves
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 to 2 teaspoons olive oil
Fresh ground pepper

What To Do

1 Preheat the oven to 450°F. Chop the cauliflower into bite-sized pieces. Mince the four garlic cloves. Zest the lemon. In a small bowl, combine 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoons paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt.

2  Line a baking sheet with parchment paper. Place the cauliflower onto the sheet. Mix with lemon zest, garlic, and spice mix. Drizzle with 1 to 2 tablespoons olive oil, and lots of fresh ground pepper. Stir to coat evenly.

3  Bake for about 40 minutes, until tender, stirring occasionally.

To serve, squeeze on some fresh lemon juice and add a bit more kosher salt to taste. Serve warm.

Grilled Cheese

This is one of the best grilled cheeses that I have ever eaten, and that is saying a lot!  It takes a fair amount of work to make only a few sandwiches, but it is worth it!

2 pints (4 cups) cherry tomatoes
¼ cup mayonnaise
2 cups shredded mozzarella cheese
8 basil leaves
8 slices of good bakery bread (No wonder bread)
Butter
Kosher salt

What To Do
Preheat the oven to 400°F.

Line a baking sheet with parchment paper and place the tomatoes on the sheet. Roast for 15 minutes until the tomatoes are starting to burst.
P
lace the tomatoes in a bowl and carefully mash with a potato masher to extract the juice. Strain the tomatoes completely and reserve the juice in a small bowl.

Mix 1 tablespoon of the juice into ¼ cup mayonnaise until it has the consistency of a sauce (double the tomato juice and mayonnaise for extra sauce). Reserve the strained tomatoes and sprinkle them with kosher salt.

Spread each slice of bread with tomato mayo. Top with ¼ of the strained tomatoes, shredded mozzarella, and some torn pieces of basil. Sprinkle the toppings with a pinch of kosher salt and top with another slice of bread.

Heat a grill pan to medium high and brush it with butter. Cook the sandwiches until toasty and the cheese is melted, about 3 minutes per side. Serve immediately.

Barley Salad

This is a delicious, hearty, and nutty salad.  Eric prefers it cold, I prefer it warm.  Makes great left overs!  You can find quick cook barley at trader joes.


2 cups of uncooked barley
5 cups of veggie stock
16 oz of fresh mozzarella
2 pints of grape or cherry tomatoes
3 tablespoons of extra virgin olive oil
6 tablespoons of balsamic vinegar
8 – 10 basil leaves
Fresh cracked black pepper

Start by cooking the barley, using veggie stock instead of water to prepare. Veggie stock adds boatloads of flavor so I definitely prefer it, but if you’re without you can substitute water in a pinch. Add the veggie stock and barley to a pot, bring to a boil, then reduce the heat and simmer for 30 – 40 minutes until the liquid is absorbed. When it’s mostly absorbed, turn off the heat and cover, allowing the barley to sit for another ten minutes or so before removing the lid.

While the barley is cooking, cut your mozzarella into bite-size chunks and cut your tomatoes in half. Add the olive oil and balsamic vinegar and stirring just until combined so that the tomatoes and cheese marinade. Add more vinegar if you’d like as some will absorb into the barley as it cools.


When the barley is all set to go, combine everything in a large mixing bowl. Add fresh cracked black pepper to taste and chop up your basil to add right at the end. And that’s it! Easy as easy gets.

Mediterranean Sweet Potatoes

We usually only make two sweet potatoes, but use all of the sauce.  Beware!  This recipe packs a delicious punch and may not be for kids.

INGREDIENTS
4 medium sweet potatoes*
1 15-ounce can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice

GARLIC HERB SAUCE:
1/4 cup hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
Water or unsweetened almond milk to thin (we use water)
Optional: Sea salt to taste (I didn’t need any)

TOPPINGS:
1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
2 Tbsp lemon juice


INSTRUCTIONS
Preheat oven to 400 degrees and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).

Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).

While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.

NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.

Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.

Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
F
or serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

Thai Chickpea Curry

This recipe is easy and not overwhelming with the curry.

1 1/2 tablespoons coconut oil (We use olive oil)
2 leeks, cleaned, trimmed + sliced (We skip this)
1/2 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas, cut into thirds
1 (14-ounce) can full-fat coconut milk (we use light coconut milk)
1 1/2 cups cooked chickpeas (1 can of chickpeas drained also works)
3 tablespoons freshly torn cilantro

chickpea curry
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.

Quinoa Bake

I wouldn't necessarily call it healthy, but it is delicious!  The hardest part is cooking the quinoa before hand, but it can be done in the microwave quickly.

Ingredients

2 cups COOKED quinoa
1 cup of your favorite pasta sauce
2 tablespoons tomato paste
1/3 cup heavy cream (we use skim milk)
1/3 cup parmesan cheese
1 cup mozzarella, divided
1/2-1 cup grape tomatoes, halved (we use cherry tomatoes cut in thirds)
1 large bunch fresh basil, cut into ribbons
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat oven to 350 degrees F.Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

Black Bean Brownies

We make these and then freeze them.  If you feel like a midnight snack, you can just pop one in the microwave for 13 seconds.


INGREDIENTS
1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
2 large flax eggs (fear not!  It is just flax and water)
3 T olive oil
3/4 cup cocoa powder
1/4 tsp salt
1 tsp pure vanilla extract
heaping 1/2 cup raw sugar or brown sugar
1 1/2 tsp baking powder

Optional toppings: crush walnuts, pecans or semisweet chocolate chips (I like the tiny semi-sweet chocolate chips)

INSTRUCTIONS
Make sure you've rinsed and thoroughly drained your black beans.

Preheat oven to 350 degrees.

Lightly grease a 12-slot standard size muffin pan (not mini).

Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

Store in an airtight container for up to a few days. Refrigerate to keep longer.

Cheesy Ham and Potato Chowder

This is what you should do with your leftover Easter ham (I dice it and freeze it in quart baggies so that it's ready when I need it).  Or you should buy some ham just to make this soup, because it's that good.

Ingredients:

2 cups cooked ham, diced
5 1/2 T butter, divided
1 med. yellow onion, diced
1 cup diced carrots
1 cup diced celery
1 red pepper, diced
3.5 cups (2 cans) chicken broth
1.5 - 2 lbs potatoes, peeled and diced
3/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
salt and pepper to taste
1/4 cup flour
3 cups milk
1 1/2 c grated cheddar
1/2 cup sour cream

Optional: crumbled bacon, chives, or shredded cheddar cheese for topping

In a large pot, melt 1 1/2 T butter over medium heat.  Add onion, carrot, celery, and red pepper and saute until tender, about 5 min.

Add chicken broth, potatoes, oregano, thyme, and bay leaf.  Season with salt and pepper to taste, but remember the ham will add more saltiness.  Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 min.   Stir in ham.

In a medium saucepan, melt 4 T butter over medium heat.  Add flour and cook mixture, stirring constantly for 1 - 2 minutes.  While whisking, slowly add in milk.  Whisk vigorously to smooth lumps.  Continue stirring until mixture thickens.  Reduce heat to low and stir in cheese until melted.  Remove from heat and add sour cream.

Remove bay leaf.  Add cheese sauce to soup and stir.  Add optional topics as desired, and enjoy.

Italian Barley Salad

This salad is one of those awesome little concoctions that tastes just as good warm as it does chilled – though I prefer warm.  The barley can be a bit hard to find, but Trader Joes does have quick cook 10 minute barley.  The quick cook stuff works just as well.  For the first time, I recommend halving the recipe.

2 cups of uncooked barley

5 cups of veggie stock

16 oz of fresh mozzarella

2 pints of grape or cherry tomatoes

3 tablespoons of extra virgin olive oil

6 tablespoons of balsamic vinegar

8 – 10 basil leaves

Fresh cracked black pepper

Start by cooking the barley, using veggie stock instead of water to prepare. Veggie stock adds boatloads of flavor so I definitely prefer it, but if you’re without you can substitute water in a pinch.

If you are using the slow cook barley, then add the veggie stock and barley to a pot, bring to a boil. Reduce the heat and simmer for 30 – 40 minutes until the liquid is absorbed. When it’s mostly absorbed, turn off the heat and cover, allowing the barley to sit for another ten minutes or so before removing the lid.

While the barley is cooking, cut your mozzarella into bite-size chunks and cut your tomatoes in half. When the barley is all set to go, combine everything in a large mixing bowl, adding the olive oil and balsamic vinegar and stirring just until combined. Add more vinegar if you’d like as some will absorb into the barley as it cools. Add fresh cracked black pepper to taste and chop up your basil to add right at the end. And that’s it! 

Rosemary Lemon Tofu

Ingredients:

16 ounces firm tofu, pressed for 30 minutes

1 teaspoon lemon zest, minced

1/4 cup fresh lemon juice

2 tablespoons soy sauce

3 tablespoons olive oil

1 tablespoon fresh rosemary, minced

1/4 teaspoon ground black pepper

Directions:

1 Preheat oven to 375.

2 Cut the tofu to the bottom into 6 slices.

3 Use a baking dish that will hold your tofu slices in one single layer.

4 In the dish, wisk together the ingredients for the marinade.

5 Add tofu slices and turn to coat on both sides.

6 Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become.

7 Remove from oven and let cool about 10 minutes.

8 Store leftovers in a container in the refrigerator for 3-4 days.