Greek Easter Clove Cookies Kourabiethes

With Easter approaching, this is a good cookie to post!  I first had these cookies at my friend Roseanna's. And oh my UMM! Seriously delicious.  The most tender butter cookie with a delicate clove scent and taste, yet not overpowering.  Especially if you pull the clove out before eating.  However, being so good.. I did forget to pull one out before it got shoved into my mouth.  And let's just say.. elevated the whole clove experience quite a bit!  

The ouzo is a Greek aperitif which is reminiscent of licorice, anise.. Similar to Pastis, which is french and Sambucca, which is Italian.  You could substitute either just fine.  The aperitif does not overpower or overtake the cookies.. it just makes this amazing flavor in the end result.  If you don't want to use, you can easily just omit.  You will still have an amazingly delicious cookie.   

I am not greek.. but this will be an Easter cookie tradition I am starting from now on. 

Kourabiethes

1lb unsalted butter, softened
2 large egg yolks
1/2 c organic confectioner’s sugar, plus more for dusting
2 T. ouzo (or sub. french Pastis or Italian Sambucca)
1/2 t. vanilla powder or 2 t. vanilla extract
1/2 c almonds, toasted, cooled and chopped very finely ( I use a coffee mill)
1lb cake flour (about 3 1/2 - 4 cups)
1/2 t. baking powder
1/2 t. baking soda

Whole cloves for decoration

In the bowl of a stand mixer, add the butter and mix until light and fluffy, about 5 minutes. Scrape the sides of the bowl and add egg yolks and confectioner’s sugar. Mix well. Add the ouzo, vanilla, and the toasted chopped almonds.

In a separate bowl, sift the flour, baking powder and baking soda together. With the mixer on low, add the flour to the butter mixture and mix until just incorporated. You don’t want to over mix the dough because that will toughen the cookies.

Chilling the dough for about half an hour makes it easier to handle and roll.

Preheat the oven to 350 degrees.

To shape:  take a piece of dough about the size of a walnut. Roll it into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape.

Stud each cookie in the center with a whole clove and bake in the preheated oven for 20 minutes or until just beginning to brown.

When the cookies are still very warm, dredge in confectioner’s sugar.  The sugar layer will almost melt and coat the cookies.  After the cookies cool a bit, add another dusting of confectioner’s sugar.

You can remove the clove before serving or just warn guest not to consume.  Unless they like that sort of thing!

Healthy Flavorful Chicken & Noodles Soup

This recipe was always my go to when someone I knew was sick or when I am having a "spa" mood.  That interpreted means.. I am being really healthy and eating light, usually a week after a cleanse, this is a meal I make.  
I'd like to call it the clean and fresh updated version of Chicken Noodle Soup.  I first made this around '97 and this was before I ever had Pho.  It probably was a Martha Stewart recipe, not sure.  Now and especially living in Seattle, there is a lot of Pho around and I would say this soup is similar to a thai noodle soup.  What I love about this soup is the freshness of it all.  I also love how it's served.  The hot broth infused with a thai sauce, which is tasty and delicious but not overpowering, is poured over a bed of cellophane noodles topped with red onion, scallions and the pulled chicken which produced the lovely broth..  that then is ladled into individual bowls and you then garnish with fresh, cold veggies. So when you eat the soup you have the hot broth, fresh herb brightness and the crunch of a cucumber, pepper and bean sprouts.  All which impart an incredible fresh deliciousness.  If you are gluten-free.. this is a great meal for you.  Hello, noodles!  

Super easy to make, the only thing that takes time is chopping and assembling all the accompaniment ingredients.  I love this for entertaining at lunch or light dinner.  This soup will easily serve 10 -12 people.

Flavorful Thai Chicken & Noodle Soup

1 Organic whole Chicken (often called broiler chickens) 

Sauce:

1 c Nam pla (fish sauce) 

3 Garlic cloves; crushed 

2 T Peeled fresh ginger; grated using a rasp or fine minced

3 T Freshly squeezed lime juice 

2 T Dark brown sugar 

1 t Red-pepper flakes

1/4 water

1/2 lb Cellophane noodles

Accompaniments: 

1 sm Red Onion.. halved and sliced lengthwise

1 bunch of Scallions.. trimmed and sliced

Fresh Mint.. pull leaves from stem .. (3-4 leaves per person)

Fresh Cilantro.. tough ends trimmed (1 tender stem with leaves per person)

2 c Mung Bean Sprouts

1 long English Cucumber.. peeled & halved lengthwise & cut on the diagonal 1/2" slices

2 Orange Yellow or Red bell peppers.. halved and sliced lengthwise in julienne 

2 Limes.. cut into wedges (1 wedge per person) 

Chicken:

Place chicken in a large pot and cover with cold water.  Bring to a boil and reduce heat to low.  Simmer uncovered for 30 to 45 minutes, depending on size of chicken. 

Remove chicken, and discard the skin and bones (I freeze bones for future bone broths), reserve broth. Cut chicken into large pieces, set aside in fridge til ready to use.

While Chicken is cooking prepare...

    Sauce:

In a medium bowl, whisk together the fish sauce, crushed garlic, ginger, lime juice, brown sugar, red pepper flakes and water. Set aside.  

    Accompaniments:

Prepare all as above and place in individual bowls (except onion and scallions) for garnish.  Set aside.

    Noodles:

Soak noodles in warm water for 15 minutes and drain well. (do this 15 min or right before serving) 

Bring chicken broth (reserved in pot) to a simmer. Stir fish sauce mixture into simmering broth.  

Assembly....

Place noodles in the bottom of a large serving bowl, arrange chicken on top, then add the sliced onion and scallions. 

Ladle hot chicken broth mixture over chicken and noodles. 

Serve immediately.  Garnish with cold vegetables and limes. 

Why I wear ashes on my forehead

Today is Ash Wednesday.  This year it means a lot more to me than usual.  It is a day that begins the season of Lent leading up to Holy week and Easter Sunday.  A day that signifies inner repentance and also your witness to others that we all need a Savior to pay the price for our sins.  What a somber day.  And "somber" would be the word for me this week.  2 days ago we left a weekend retreat titled "Defiant Beauty" with Andrea Conner that was heavy and powerful, altering any disillusionment of the gospel and what we are exactly called for here on earth.  It was a good, good weekend, but my heart and mood has been somber ever since.  I believe that God has called us to holiness and what that exactly looks like is very sobering.  There is a true realization that we are not home yet.   What I like to call the "cinderella gospel" came crashing down.  You know, the I've been saved/rescued and now it's happily ever after.  

I find it so fitting that we end a retreat which dashed our Christian disillusions and here we arrive immediately upon Ash Wednesday.  A somber day symbolic of inner repentance, with a marking of Christ and a witness to all of this torturous device placed on our foreheads in ash that not only was used to save us but that we are to "pick up our cross and follow Him." 

"For dust you are to dust you shall return."  Genesis 3:19 Is what the pastor or priest says as they make the sign of the cross in ash on your forehead.  These words were spoken by God (Yahweh Elihu) to our 1st parents, Adam and Eve, after they had eaten the forbidden fruit and fallen into sin, more specifically death.  The ashes on ash wednesday reminds us of this... our sinfulness and our mortality, our need for a Savior, repentance and a right place before God.  
Nowhere in the Bible is Ash Wednesday mentioned or required.  We never practiced it in our protestant home growing up.  It was viewed as very Catholic.  But I would challenge you today to let those borders drop, as I have and see the beauty in the ashes.
  
The mention of the pouring of ashes on oneself occurs many times in the scriptures, as an outer manifestation of inward repentance or mourning.  I believe this is an ancient practice, often involving sackcloth.  
The earliest occurrence is found at the end of the book of Job.  "Therefore I despise myself and repent in dust and ashes" Job 42:6    And Jesus mentions repentance with ashes and sackcloth in Matthew.  "Woe to you, Korazin! Woe to you, Bethsaida!  If the miracles that were performed in you had been performed in Tyre and Sidon, they would have repented long ago in sackcloth and ashes." Matthew 11:21
Sackcloth is a very rough material, worn it would cause great discomfort with any movement.  Another physical thing to bring to remembrance our need to repent. I believe we need physical things like this.. especially in this day and age when we live in such comfort and shrink away from any discomfort or suffering.  I know I do. 

At the retreat we were challenged to look at the cross.  Not just the cross, but a crucifix.  God the Son on the cross. Suffering laid out and visible right there.  Again, not something we had in our protestant home.  We had beautiful crosses but empty without Christ.  And I get that, too.  Our Christ did rise again and He is not on the cross any longer and for that I am grateful.  But we lose sight of a God who suffers for us when we remove that completely.  We lose sight that we are called to suffer along with him.  He didn't call us to pick up your Bible and follow me.  He challenges us to pick up your cross.. one of the cruelest forms of a torture device.  Pick that up and follow Him.  (Matthew 16:24)

Like I said, a heavy week.  But a freedom in that disillusionment being gone.  No longer are the questions there of WHY GOD?  when a broken world is more and more evident all around us.  Children and an estimated 27 million taken as slaves right now.  Wars and rumors of wars.  The Ukraine right now and the missing tortured protestors fighting for the freedoms.  It's a hard world to look at with a loving God. But when you look at that cross and the suffering and that this world is operating under the evil one's reign.. it changes that cinderella mentality.  We are here to do His work, be His hands and feet and be His love.. all pointing to the cross.  

May God bless your Ash Wednesday and His work in your heart as you seek to pick up your cross and follow Him. 


If your church doesn't participate in ash Wednesday, it's easy to find one that does.  Just google in your area and most likely they will list 2 or 3 times a day when ashes are being administered.  

Italian Sausage & Peppers

Happy fat tuesday!  It seems fitting enough to share this recipe with you on this day.  It's not one of my healthier fares, but it sure is one of my favorite!  Italian Sausage and Peppers.. Mmmmm.   Takes me to a good place.  This is Italian street fair food at it's best.  Right up there with zeppolis, calzone, broccoli rabe, cannolis and really good pizza.. this is it for me.  My recipe came from Michael and Sharon Coyne, a couple in our church that were amazing cooks.  And it taste exactly like what I would buy every September at the feast of San Gennaro in Little Italy.  September is one of my favorite months for this reason. Well, this and fashion week! Oh, and no tax week. September is just a wonderful time to be in NYC.  Autumn in New York one of the best things in life. 

Back to the recipe.  This is comfort food at it's best. Serve it on good french bread.  I think it needs the crust, otherwise it gets too soggy from the juice.  The delicious juice you will want to sop up.  I have friends that are happy to eat it alone or with rice or even pasta.  That is all good, but the best way for me is on a bread like a sub.  Yes, east coast, more specifically South Jersey.. it's called a sub. 

Recipe Notes...  

Sausage:  It must be Italian sausage.  I prefer Hot.  It's never really that hot, just has nice spice.  Especially here in Seattle.  I buy Iserno's which has no nitrates and is very tasty.  The "hot" is not hot.  In Jersey or NY, the "hot" is nice and spicy hot!  You can use sweet or mild, if you truly are chicken and have to. I kid, I kid.  Speaking of chicken, you can use any variety.. I just don't guarantee the results to be AS good.  I am sure it will be good, though.  It can't be bad! 

Peppers:  normally I do not care for green peppers.  But in this recipe, I love them. Actually, demand them.  I do a mix of red and green.. whatever you have.. it will be delish.  

I forgot to take the end result photo while making this time!  I probably was diving in head first and once you try this, you will see why it was easy to forget the final photo!  But don't worry.. I require this at least once a month, so I will take one and add it next time. (photo is added directly below)

This recipe is perfect for parties.  I love to make it in an old square electric skillet.. my mom had an avocado green one we used growing up.  It works perfectly.  Plus, it can be turned to warm and dished out of for a large group.  It is "guy" food.. they will go nuts for it!  If I had a restaurant, this would be on the menu.  It's classic, delicious and you will keep going back for more. 

Italian Sausage And Peppers (NYC Street food style)

1lb. Hot Italian Sausage

2 T. Olive Oil 

1 very large Onion, cut in half and sliced

2 large Peppers (1 green and 1 red or orange or yellow), seeded and cut into strips (about the same size as the onion slices)

1 c. Chicken Broth

ground Black Pepper

Brown sausage whole according to package directions.  (Isernos is to place sausage in pan with enough water to cover bottom of pan and boil for however many minutes.. remove water and let sausage brown on 2 sides.)

Once sausage is brown, remove from pan and set aside in a bowl or plate.  Add Olive oil and onions and saute 3 minutes over med-high heat.  Add peppers and saute 2 more minutes.  

Slice the sausage on the diagonal.. this is preference.  (At the street fairs they are usually sliced straight into 2" pieces.. I like them a little smaller, see photo below.)

Add the sausage back to the pan with the onions and peppers.  Add any juice from plate or bowl. 

Turn the heat down to simmer, add the chicken broth and lots of pepper.  (When I say lots of pepper, I mean lots of pepper.  When you have shaken what you feel is too much.. shake it about 5 more times!  Seriously.  This makes it.  It simmers into the broth.) 

Cover and simmer for 15 minutes, til juices are reduced by half and thickened a bit.  (You might have to go up to 10 minutes longer) 

Right before serving drizzle with Extra Virgin Olive Oil.

Serve warm on sliced rolls.   

Sausage browning.

Onions, sliced and cooking.  I often use a mix of red and white.

Red seems to hold it's shape better in the end. 

Added peppers, a healthy boost! Don't overcook, 

as they will cook more with the sausage.

I like to slice it on the diagonal about an inch

Add a lot of black pepper. Now add some more.  

More than you think.. it will all work out, trust me.

Ready for the lid.  It will now cook down and become one. 

Broccoli & Vegetable Soup

I love this soup for many reasons.  One.. it's super delish and satisfying, always good in a soup!  Two.. it can usually be made with ingredients on hand and takes hardly anytime. Three.. it's a healing soup, drinkable and can be made as  healthy as you like.  And I guess four would be that it is so versatile.  With different vegetable additions and spices, you can go anywhere with this one.  
In this recipe, I use a homemade healing bone broth that I make out of chicken carcasses, head and feet which simmer for at least 48 hours.   You can use homemade or store-bought chicken or vegetable broth in place. Healing broths are new to me as in the last year.. and I love them for their healing effects on my gut and strengthening of bones. 
I also love the turmeric and cayenne here, not just for a kick-up of taste.  I often think traditional broccoli soup can be kinda bland.  But turmeric and cayenne are both very important healing ingredients known for their anti-inflammatory properties.

A note on broccoli..  half my life I threw away the stem, not knowing it is actually the best part of the broccoli.  Then I saw Jaques Pepin and he gave this tip to use it, stating it's his favorite part.  Since then, I never waste it.  It's easy to deal with, too.  Simply peel it (you will see the colour difference between the peel and the edible center) and chop the tender center.  This is the part used for broccoli slaw.  When you pay more for the crowns at a store, they get to sell the part you don't want in another product.. making money on you twice! This center part is the best part, steamed or sautéed or whatever.. it is just delicious. 

Broccoli & Vegetable Soup

• 2 T. coconut or olive oil or butter
• 3 leeks or 1 onion, diced
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 4 small red potatoes or 1 large, diced
• 1 bunch of broccoli, chopped
• 1 quart of bone broth (you can sub. vegetable or chicken stock)
• 1 teaspoon thyme
• 1.5 teaspoons sea salt (this will vary depending on your stock.. you can always add more later)
• 1/2 teaspoon fresh ground pepper
• 3-4 teaspoons turmeric
• cayenne to taste
• good glug of raw cream (optional)
• 2-3 Tablespoons parsley, chopped
• zest of 1 small lemon

In a large saucepan, heat oil and onions and a sprinkle of salt.  Sauté onions till tender over med high heat.  
Add garlic and cook 1 minute.  Add carrots and potatoes and broccoli.  Stir in seasonings.. thyme, salt, turmeric, peppers.  Cover with broth or a combination of broth and water. Bring to a boil and reduce to a simmer.  Cook till vegetables are very tender, about 15-20 minutes.  
Using an immersion blender, blitz til creamy perfection. 
Stir in parsley and zest.  
Check for seasoning.  Adding more salt, if needed.  

Optional:  
Add kale, spinach.  This really packs a nutritious punch.  If adding Kale, add in with the carrot.  If adding Spinach.. I like to add in the end, a minute or 2 before blitzing.  I like the fresh taste of spinach or just wilted spinach.. not stewed for 20 minutes.  

Creme fraiche (1 c. sour cream + 2 T. buttermilk), swirl on top of soup in serving bowls when ready to serve.  (not anti-inflammatory, however) 
shredded parmesan .. just a finish on top

Stock tip

Well, when buying organic produce.. you really feel it.  I mean there is a definite cost difference and selection.  It has come down quite a bit but there still is a price difference.   I have prioritized this in our life and feel it is crucial to optimal health.  Most of my learning and reading has steered me this way.  

Anyway, my budget is usually less than more these days.  I have to be choosy with my purchases, shopping around and every decision counts.  It has taught me so much.  We probably eat (and waste) less but buy a much higher quality across the board.   I am way more grateful for our food, where it comes from and how it's grown or raised.  And also have become way more mindful of our waste.  If you have had any culinary experience, you will learn about wasting not!  Cue irate chef in my head during my 1st weeks of prep.  Ah, lesson learned.  

So, here's a tip.. when buying organic vegetables, keep the waste.  You know, the end of the tomato, skin and ends of the onion, peels of the carrots, parsley stems, kale stems, mushroom ends and so on... you get it. The stuff you would throw in the compost or waste.  Mark a bag in the freezer:  "Organic Veg Scraps for Stock" Keep this handy in the freezer and add to it as you cook.  When it's full or you have a couple, get your favorite Vegetable broth recipe and go at it.  
Or if you don't have one..  Here's my easy, simple method. 
Simply place scraps in a saucepan.  Cover with cold water by double and bring up to a boil and then reduce to a simmer. And simmer for at least an hour or two.  The flavor deepens as it goes.  I also like to add some herbs, bay leaf, good pinch of peppercorns (about 1T).  You might not need to even add fresh veggies, this might just be enough.  If you do add fresh veggies, chop them really well.. and a good sauté in olive oil before adding cold water greatly benefits the flavor results, be sure to scrap the flavor bits off the bottom of the pan.  Also, adding mushrooms is a very good thing as they have glutamic acid.. which is like a natural MSG.. in other words, flavor booster!  
You will learn as you go what tempers well in the stock and what doesn't or needs additional veg. I.e., carrot or celery. Stock can be frozen and used when needed.  It is so flavorful and so much better than store-bought. And it's organic!  Cost nothing.    Steak bones, fish bones, chicken carcasses, shrimp shells.. these are all yummy things to keep in the freezer, ready waiting to be transformed into heavenly homemade stocks!  Especially, not something you want to waste if you are buying organic! 

Will You Stand By or Will You Stand Up?

Shine a Light on Slavery day is coming up!  Join with me and raise your voice for awareness.  It starts with a light, that illuminates the dark and darkness cannot hide.  Darkness cannot overtake the light.  We need to be that light.  We pray this will raise awareness and bring action.  The right people in high places need to see, then perhaps we can really start to see a difference.   So, join me and draw a RED X on your hand February 27th.   Let's join our voices, our hearts and our hands against this evil that is sweeping across the world, our nation, our cities, our homes.  

I'm in it to end it! Who's with me?  #enditmovement 

Black Eyed Peas for New Year's Day

Another recipe steeped in tradition! Tradition!  Why we eat black eyed peas on New Year's Day? I am not really sure. I think it's to bring good luck in the New Year, which I don't really put any faith in.  But I do love me silly traditions and any excuse to follow a ritual, seems fine by me.  Plus, I really like this recipe for Black Eyed Peas.  We grew up with grandparents in EasternVirginia and Eastern North Carolina.  Grandma Julia made these and when I was young, I did not approve.  No, not at all.  A bit of trouble was had by a little girl that told her grandmom the peas were rotten.   As the years have gone by and with the addition of bacon and tomatoes and seasoning.. these have become something I make often and even crave. 
The original recipe was from Paula Deen.  I don't make many of her recipes, not that I don't like her.. it's just not my taste.  But this recipe and her basic quiche are 2 that I make very, very often and probably won't deter from.  I have altered this a bit, not much but of course, for the better.  

Don't be afraid to try something southern and delicious.   The beans have a creamy texture and the tomatoes and spice are warming and not too much.  Comfort food at it's best. 

Now the good stuff.  This is where I get excited about a recipe I love.  Nutrition wise.. dried peas are a very good source of cholesterol-lowering fiber. Especially beneficial in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.  
Dried peas also provide four important minerals, two B-vitamins, and protein.  All with virtually no fat.  Dried peas also have isoflavones which are phytonutrients that can act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.
Another plus is dried peas have lots of healthy soluble fiber.  Soluble fiber forms a gel-like substance in the digestive tract that binds bile (which contains cholesterol) and carries it out of the body.  This fiber helps prevent digestive disorders like irritable bowel syndrome and diverticulosis. Seems to be a lot of that going around lately which I believe is due to the amount of increasing GMO's the Standard American Diet has.  

All that is super good and interesting to nutrition-obsessed people like myself.. but this is what I found most interesting about the nutritional benefits of dried peas.  If you are sulfite sensitive, as I am, you might find this helpful too.  

Dried peas are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them. A cup of cooked dried peas provides 196.0% of the daily value for molybdenum.

You can read more about the nutrition of dried peas here.

Now back to the recipe.. the bacon I use is from Trader Joe's.  It's the end and bits package but is nitrate free and uncured. This is such a good deal and really delicious.  Especially for recipes that need a good start of bacon fat.  We have been spoiled with TJ's and a few months ago I tried Skagit River Ranch bacon.  begin. obsession. Seriously, the best tasting bacon I have ever had in all my many years. So good.  If ever you see it.. it is worth the cost. 

Black Eyed Peas

    4 slices bacon

    1 medium onion, chopped

    1 (1 lb.) package dried black-eyed peas, washed and soaked overnight

    1 (12-ounce) can diced tomatoes 

    1 (4-ounce) can diced green chiles, fire roasted (preferably)  

    1 teaspoon salt

    1 teaspoon chili powder

    1/2 teaspoon freshly ground black pepper

    3 cups vegetable (or chicken) broth or water

Directions

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside.

Saute the onion in the bacon drippings until tender. 

Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and broth or water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Adding additional water, if needed. 

Serve with crumbled bacon. 

All-time Favorite Cocoa Brownie Recipe

Did you know that brownies made with cocoa have a richer, more chocolate-y taste than those made with melted chocolate?  This is one recipe where the easy method.. actually produces best results.  And when you see how easy, simple and successful this recipe is.. it's hard to go back to boxed.  Why would you want to?  Here, you know what is going into this treat.. minimally processed and whole ingredients.  

Basic Cocoa Brownies

10 T. unsalted butter 
1 1/4 cups sugar
3/4 c. unsweetened cocoa powder, sifted
1/4 t. kosher salt
1 t. instant espresso powder (optional)
1/2 t. pure vanilla extract
2 large eggs, cold
1/2 c. all-purpose flour

Pre-heat oven to 325°F. 

Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving overhang (see pic).

In the top of a double boiler, (or heat-proof glass bowl set atop a saucepan of simmering water) Combine the butter, sugar, sifted cocoa, salt and espresso. Stir from time to time until the butter is melted and the mixture is mixed well. Remove from heat.  (Mixture may be grainy at this point, but don't worry.)

Stir in vanilla with a wooden spoon and add eggs one at a time, beat vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir til disappears. 

Now beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. If using nuts, add now. 

Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 35 min. 

Let cool completely on a rack.

Lift up the ends of the parchment liner and transfer the brownies to a cutting board. Cut into squares. 

I usually get 16 out of a batch.

Recipe Notes:  Coconut Oil can be substituted in part or whole for the butter.  I like to go half and half. 

Flour.. we use organic whole wheat white or organic all purpose. All purpose lends a silkier end result. We also have used kamut flour and it works well. 

Gluten-free Note:  Simply exchange the flour in the recipe for Bob's Red Mill gluten-free baking flour and 1/8t. xanthum gum. Works well and I think taste even better than with the flour. 

Melt butter in heatproof bowl over pot of simmering water.

Sugar, sugar.. 

sift cocoa in..

stirring it as it melts...

mixing it up.. 

Off the heat, add vanilla & then beat the eggs in..

 Beat it 40 times.. why? not sure, but it all works out

pretty good so I don't question it. 

Line your pyrex 8x8 pan with 2 sheets

of parchment, leaving an overlap...

Chocolatey goodness, simple and delicious!

Stuffed Eggplant

This eggplant recipe is a good "starter" for those and kids who "don't like eggplant".  It simmers with tomato sauce and the result with the addition of cheese.. is simply delicious.  The flavors meld and the eggplant is mild.  I made this last night and for Scarlett's dinner, but baked hers in a casserole dish mixed with cooked penne pasta I had in the fridge.  (If you have learned anything about me yet.. You will know there is always extra pasta made whenever I cook it, so there are plain noodles awaiting a moments notice in the fridge)  Think yummy baked pasta..  This worked really well for her.. she exclaimed that dinner was "awesome" when she tasted it.  Triumph!   
Stuffed eggplant is one of my comfort food recipes from growing up.  Had it first when an Italian friend made it for my family for dinner.  I haven't altered it much, I think.  But I don't have a recipe, just was shown how to make.. so it might be a little different over the years.   This recipe here is the base and I often add more veggies. Carrots, mushrooms, kale and especially when zucchini is in abundance, it can be diced and added in.   You can also add ground meat or sausage for a heartier meal.   And I always like to top mine with a sprinkle of red pepper flakes for some added heat.

Stuffed Eggplant

1 large or 3 small eggplants

4-5 slices of Provolone cheese

Fresh spinach (enough to create bed in base of each)

2 T. olive oil

1 onion, diced

1 red or yellow pepper, diced

2 cloves garlic, minced

2 cups tomatoes diced, in juice

1/4 c. bread crumbs

1.5 t. sea salt

1/2 t. fresh cracked pepper

1 t. basil

1 t. parsley

(topping) 

1/2 c. Panko bread crumbs

1/4 c. parmesan cheese

handful of shredded mozzarella

1 T. Extra virgin Olive Oil (plus more for drizzling)

Pre-heat oven to 350º

Cut the eggplant in half and scoop out the flesh with a spoon, leaving a small bit to keep the shape of the eggplant. 

Dice the flesh into 1" pieces or smaller.  Set aside.  Place shells on a lined baking sheet and line shells with single layer of provolone and spinach.

In a large saucepan, heat olive oil.  Saute onion til becoming translucent, about 3 min.  Add pepper and saute another minute.  Add garlic, saute another minute and add diced eggplant, cook 3 min over med low heat.  Remove from heat and add Tomatoes with juice, bread crumbs, S+P, basil and parsley.

Spoon into shells.  

In a small bowl mix together  panko, parm, mozz and basil.  Moisten with olive oil.  Sprinkle on top of eggplants and drizzle with olive oil. 

Bake for 50 min. Till eggplant is bubbly and tops are lightly brown and crusty. Serve Warm.

Scoop out flesh with a spoon.  

Once you spoon around the edge, using your hand to pull out the center. 

Leave just enough flesh to keep shape of shells. 

Line with Provolone. (mozzarella works well too)

Ready to be spooned in.

Atop spinach and provolone.. mound it up.

Topped with bread crumb mixture and a good drizzle of olive oil. Oven ready.

Italian comfort food. Vegetarian meal, simple and delicious.

Vegetable Tian

This is a good recipe to know when summer produce is plentiful.  There is usually so many squash, zucchini and tomatoes and this puts them to use. Add japanese eggplant when I have it.. kinda like a layered ratatouille. 
Super easy and really yummy.  

The french term TIAN refers to a shallow layered baking dish, like a casserole, and the food within it. Note: in the winter in a pinch I have used tin tomatoes and it works very well... so not just summer food.  Yummy healthy food.  

Summer Vegetable Tian

  2 T. butter (I use 1 T. butter and 1 T. bacon grease, if I have it)  

  1 large Onion, sliced

  1/2 t. Kosher Salt

  1 T fresh Thyme, leaves only (dried works fine too.. but reduce by half)

  2-3 cloves of Garlic, minced
  

Vegetables to layer.... (any of the following)

  Zucchini

  yellow Squash

  Tomatoes (I prefer Romas here)

  Red or gold Potatoes

  Eggplant (optional.. use what you have) 
  

  Salt + Pepper

  Fresh thyme leaves

  Cheese: Parmesan, Locatelli or Gruyere cheese, shredded (grated works fine if you don't have shredded)

  Bread Crumbs, panko (optional) 

  lemon zest (optional)  

  Olive oil, for drizzling

Preheat oven to 375º  
Heat butter in a sauté pan over med heat, add onions and season with salt and add fresh thyme.  Cook until the onion begins to caramelize.  Add garlic and cook for another 2 minutes.   
Meanwhile, evenly slice the vegetables while the onion is cooking. (Make sure the potatoes are sliced thinner than the other veg, so they cook in the same amount of time) 

Spread cooked onion in bottom of a baking dish.  Begin layering (like tiles) vegetables til pan is filled. 
Sprinkle with sea salt & fresh cracked pepper and thyme leaves.  
Top with breadcrumbs, if using, and cheese, zest and drizzle with olive oil. 

Bake for 35 min. or until potatoes are fork tender.  Depending on how you slice your potatoes, this will vary. 

Sauté onions with garlic and thyme.

Slice all veggies into rounds, fairly thin.

Straight from the garden!

Onions are the base, sometimes I add corn to this sauté

You can make it in any dish, just layer away.