Tapenade

From the cuisinart instruction manual!

Ingredients

• 2 garlic cloves, peeled
• 1.5 anchovy fillets
• 1.5 cups pitted nicoise or other imported black olives
• 1/4 cup drained and rinsed capers
• 2 tablespoons dijon mustard
• 1.5 tablespoons fresh lemon juice
• 1 tablespoon herbs de Provence or thyme
• 3/4 teaspoon freshly ground pepper
• 1/4 cup + 2 tablespoons extra virgin olive oil

Instructions

Chop the garlic for 5 seconds; scrape the work bowl.  Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl.  Add the mustard, lemon juice, herbs and pepper. Process for 15 seconds on Chop; scrape the work bowl.  Process for an additional 15 seconds; scrape the work bowl again, then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds.

Comments

• Next time, I might go light on the lemon, or even leave it out altogether; also, go heavy on the anchovies and herbs

Gazpacho

Recipe from here

Ingredients

• 2 lbs Roma tomatoes, cored and roughly chopped
• 1 medium red pepper, seeded and roughly chopped
• 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
• 1 medium cucumber, roughly chopped
• 1 small red onion, peeled and roughly chopped
• 2 cloves garlic, roughly chopped
• 1/3 cup olive oil
• 3 Tablespoons red wine vinegar
• Chopped hardboiled egg, avocado or bacon, for serving (optional)

Instructions

1. Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
2. While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
3. Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).

Sardine and Vegetable salad

Inspired by this post

Ingredients

• Bell peppers
• Cucumber
• Tomato
• Canned sardines
• Lemon and Green onions for garnish

Instructions

Chop and mix!

Chicken Artichoke Skillet

From here

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 2/3 cup reduced-sodium chicken broth
• 1/4 cup halved pimiento-stuffed olives
• 1/4 cup halved pitted Greek olives
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 1 tablespoon lemon juice

Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

Notes

Delicious and quick and easy to prepare!

Ginger Cookies

Ingredients

• 3/4 cup unsalted butter
• 1 cup packed dark brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons finely chopped fresh ginger
• 1/2 cup finely chopped crystallized ginger
• Granulated sugar

Instructions

1.  Cream the butter and brown sugar, then beat in the molasses and egg
2.  Sift the flour, spices, baking soda and salt together, then stir into the butter mixture.  Add the fresh and crystallized ginger, and stir until well blended.  Chill dough two hours or overnight.
3.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
4.  Shape the dough into 1-inch balls, roll in granulated sugar, then place them 2 inches apart on the cookie sheets.  Bake 10 minutes, or until nicely browned.  Cool on wire racks.

Notes

• melt butter in microwave to speed creaming
• substituted powdered ginger for finely chopped fresh ginger
• put sugar in shallow bowl to roll

Oatmeal Cranberry Cookies

From here

Ingredients

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamon
• 3 cups rolled oats
• 1 cup dried cranberries (or other dried fruit)

Directions

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Comments

I added some white chocolate chips

Makes upwards of 50 cookies

Ball the batter on the cookie tray relatively small; large balls will make cookies that fall apart

Stuffed Squash

From Moosewood Cookbook, p.152

Ingredients

• 2 medium sized winter squash, halved lengthwise and prebaked
• 1 cup raw brown rice (long or short grain) and 1 3/4 cups water
• 1 tablespoon butter
• 1 1/2 cups minced onion
• 2 medium cloves garlic, chopped
• 2 medium sized tart apples, diced
• 3 large navel oranges, sectioned
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice or cloves
• 1 teaspoon salt
• 1 to 2 tablespoons honey or brown sugar
• 1 cup chopped almonds and/or pecans
• optional toppings: orange-ginger sauce, yogurt

Instructions

1. Preheat the oven to 350 degrees
2. Take a winter squash and split it lengthwise and remove the seeds.  Bake it face down on an oiled tray for about 30 minutes or until very soft (a fork should slide in easily).
3. Place rice and water in a small saucepan.  Bring to a boil, cover, and let simmer undisturbed for 30 to 40 minutes, until tender.  Transfer to a medium sized bowl.
4. Meanwhile, melt butter in a medium skillet.  Add onion and sauté for about 5 minutes, or until translucent.
5. Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 minutes more.  The orange sections may fall apart, but that's ok.
6. Add the sauté to the rice and mix well.  Season to taste with salt and honey or brown sugar.
7. Preheat oven to 350 degrees.  Fill the prebaked squash halves and top with chopped nuts.  Bake uncovered until heated through -- about 20 to 30 minutes (depending on how warm the ingredients were to begin with).

Comments

This makes a lot of stuffing per squash.