Lemon Cookies

For the cookie (I made 20 cookies with this):

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart. Bake until edges are golden, 12 to 18 minutes. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

And now for the glaze (this is the original recipe halved, makes the perfect amount):

• 1 cups confectioners' sugar
• 1 tablespoons finely grated lemon zest
• 1/6 cup fresh lemon juice

1. In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth.

From Martha Stewart's Everyday Food

Side note: I left off the glaze for Claire, so it wouldn't be messy for her to eat. It tastes kind of like a lemony sugar cookie. But if you can wait a few hours the glaze will be hard and not messy.

Pad Thai

Pre-soak 8 oz of rice noodles.  The noodles are called "rice sticks" at my Asian market. To pre-soak put noodles in a large bowl and cover with room temperature water.  They need to stay there for about 30-45 minutes.  They should be opaque and bendy.  If you bite into them they should be a bit harder than al dente. Drain and rinse when they're ready.

In a wok put:
2-4 T Oil
4 T chopped carrot
4 T coarsely chopped onion
4 T coarsely chopped tomato
4 tsp minced garlic
1 chicken breast

Stir it around until the chicken is cooked through.  Move the ingredients to the side of the wok and add 3-4 beaten eggs.  When they're nearly cooked add up to 3/4 cup of water and all the pre-soaked noodles.  Mix well.

Add:
4 T soy sauce
3-4 tsp sugar
1-2 T chopped green onion
1-2 T bean sprouts (optional)
1/2 T crushed roasted peanuts

Add to taste:
2-4 tsp chili flakes (if you like it spicy...I don't actually add any)
Juice from 1/2-1 lime

Best Yogurt Ever

Buy a tub of plain yogurt (I imagine this would work best with anything other than nonfat).
Pour off any liquid. Cover a large bowl with a clean dishcloth and secure it with a rubber band. Pour the yogurt onto the dishcloth and then cover it with another bowl or plate. Leave it in the fridge overnight. After 12ish hours a lot of liquid will be in the bowl, and you will be left with creamy, wonderful yogurt. Also, the liquid will seep all over the dishcloth, so just be aware.

The best yogurt I've ever tasted is a brand called Noosa. It is to die for. I've replicated the consistency with this "recipe".

What to do next- add vanilla and agave for vanilla yogurt. I like to add vanilla and blueberry jam for amazing blueberry yogurt (like my favorite Noosa). Claire calls it ice cream. Or any kind of jam I'm sure. SO DELICIOUS!

Idea from here

Massamam Curry

In a wok put:
2-4 T oil
4 T shredded carrot
4 T coarsely chopped onion
4 T chopped tomato
4 tsp red chili paste
4 tsp curry powder

Fry until fragrant.  Add a little water if necessary to avoid burning the paste.  Add 1-2 chicken breasts and partially fry.

Add:
3/4 cup water
1.5+ cups coconut milk.
2 carrots, chopped
2 small red potatoes, chopped
1 red bell pepper, opt
4 T soy sauce
3-5 tsp sugar
lime juice to taste, opt

Simmer, stirring occasionally and uncovered for 1.5-2 hours if possible.

Serves 4

Chili Paste

Blend the following with a mortar and pestle or blender/food processor

2 T green or red chili (red for a red chili paste and vice versa)
1 T Kaffir Lime leaf
1 T Galangal
1 T Lemon Grass
1 T Onion
1 T Garlic
1 T Cumin Powder
1/2 T Soy bean paste or Miso

Blend all ingredients until they are completely crushed and a smooth paste has been created (I started in the mortar and pestle, but the chilis were squirting up into my face - hello burning - so I recommend something else).

This is needed for some of the recipes I learned how to make in Thailand.

Citrus Ginger Smoothie

Orange juice
Frozen strawberries
Frozen pineapple
Fresh lime juice + water or limeade
hunk of fresh ginger
possibly a small piece of banana
possibly a bit of milk

Blend. Adjust to taste. Drink.

French Crepes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Directions

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Spinach and Bacon Quiche

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

CREAMY Butternut Squash Soup

From the kitchen of Linda Spiker

Yum, nothing says fall like a beautiful soup! This recipe makes 4 large (OR 8 small) bowls of soup. It is sweet and creamy with just a little kick! Sometimes I will serve it in a bread bowl with a light salad.

Brie and I have made this, and it IS yummy. Go heavy when measuring the butternut squash.

3 cloves of minced garlic

1 medium chopped yellow onion

2 tablespoons butter

6-7 cups butternut squash (peeled and cubed) (buy pre-cubed butternut squash at Costco)

32 oz chicken broth

1/2 teaspoon ground black pepper

½ teaspoon dried marjoram

1/8 teaspoon cayenne pepper

8 oz cream cheese

1 cup half and half

sea salt to taste

toasted pine nuts, chives for garnish (optional)

In large pan, bring to boil broth, squash, marjoram, black pepper and cayenne pepper. Simmer for 15 minutes or until butternut squash is very tender. While squash is simmering,

saute onion in a small pan with garlic and butter till soft. When squash is soft add sautéed onions, cream cheese and half and half to squash mixture. Puree in blender until smooth. You may have to split into portions to fit your blender. Return to pot and heat thru. Do not bring to a boil again. Add salt to taste. Garnish with chives and toasted pine nuts. Yum!

Burrito Filling - Delores Rice

Do your remember this burrito filling I used to make and just keep in the fridge? We'd just heat a flour tortilla on the stove and add this mixture for a lunch or a snack. I'll include instructions for actually making into a dinner.

1 - 1.5 pound ground beef

1 packet taco seasoning

1 cup cooked rice

1 cup salsa

1 cup frozen corn

8 oz shredded cheese

1/2 - 1 can green chili peppers chopped

1 can black beans drained

Cook the ground beef with taco seasoning. May add an onion (I would). Mix in rest of ingredients and store in fridge OR

Bake at 350 for 15 minutes covered and 10 minutes uncovered. May top with shredded cheese for the last 10 minutes.

Zucchini Casserole - GMA's Recipe

I know I've never made this, but I grew up with it and thought you should all have the recipe. I didn't like zucchini as a kid, but I still liked this casserole.

1 lb mild Italian sausage (bulk)

3/4 lb ground pork

1 large onion, chopped

1 large clove garlic

3-4 stalks celery, diced

1 green pepper, chopped

1-2 tomatoes, fresh

5 zucchini

Dash of Italian seasoning (or thyme, oregano, rosemary)

salt and pepper to taste

2 cans tomato sauce and 1/2 can water

Grated cheddar or cheddar/jack mixture

350 degree oven

Brown sausage and ground pork, and remove all grease

Add rest of ingredients except the cheese and simmer 5-10 minutes. Put half mixture in 4 qt casserole dish. Sprinkle a layer of cheese. Add rest of veggies mixture. Top with rest of cheese and parmesan cheese.

Bake at 350 for 30 minutes covered, then another 15 minutes uncovered.

Serves 6-8

Crustless Quiche aka Egg Casserole

This is a GREAT recipe to make ahead of time, then cut into squares and refrigerate. You and your family can have it for breakfast for days to come. Just heat in the microwave

11 eggs, beaten

1 lb. cheddar or Jack cheese, shredded

2 cups cottage cheese

1/4 cup butter, melted

1/2 c milk

2 Tbs flour

Preheat oven to 350. Mix all ingredients into beaten eggs. Pour into greased 9x13 pan and bake for 45 minute. Do not overcook.

NOTE: You can add all kinds of things. I like to add 1 small can Ortega diced green chilies (drained) and then serve with salsa. You can add anything....bacon, onions, peppers, ham, sauteed veggies. Once my friend Valle added left over pork roast, and it was great.

Spaghetti Sauce - Judy Melvin's

(This recipe is actually worth the work....it's delicious)

1 large can tomatoes (Kristin prefers the petit chopped)

1 can tomato sauce

1 can (6 oz) tomato paste and 1 can water

1 jar Ragu (or your preferred prepared sauce)

1 pound fresh ground round

1 carrot, finely chopped

1 med sweet onion, chopped

1 cup chopped celery

1 red pepper, chopped

1 green pepper, chopped

2 cloves garlic

salt and pepper to taste

1/2 Tbs parsley flakes

1 tsp Basil

1 Tbs Oregano

Place tomatoes, sauces, paste, jar or Ragu, water in large sauce pan. Simmer on low with cover on. Stir occasionally.

In frying pan, brown hamburger with salt and pepper in olive oil. Add to sauce.

Place all the copped veggies (carrot, peppers, onion, celery, garlic) in frying pan with 1-2 Tbs olive oil. Cook slowing with cover on until translucent.

Add to sauce.

Add seasoning. Cover and low simmer for several hours.

Super delicious!!!

Chicken and Wild Rice Soup

This is easy, fairly fast, and delicious.

1 pack cooked chicken strips from Costco (in the refrigerator section...comes in a double pack)

2 small onions

5-6 celery stalks

4 large carrots

3/4 cup wild/brown rice mix (I use Trader Joe's--and I'm just guessing at how much rice I add)

6T (3/8 cup) Better Than Bouillon (chicken flavored--get at Costco)

4 quarts water

Salt to taste (I do salt it near the end, but I taste it as I salt it to determine how much to add)

Chop onions, and saute in olive oil in soup pot. Add chopped carrots and celery. Saute for 5 min or so. Add rice and continue to saute. Chop chicken into bite sized piece. Add to pot. Add water and bouillon. Bring to boil then turn down heat to simmer for about an hour. Add salt to taste at the end.

Carmelized Tomato Bruchetta (GRILL)

1 Baguette

1 pt. cherry tomatoes halved

3/4 cup ricotta cheese

Olive Oil

Balsamic Vinegar

Fresh Basil leaves

Put cast iron skillet on grill to preheat for 8-10 minutes. Coat pan with 1.5T olive oil. Put cut tomatoes (cut side down-though I've never done this) in pan and close grill lid. (You don't really need to stir them or anything) Cook for 10-15 minutes until slightly blackened. Transfer tomatoes to a bowl and drizzle with balsamic.

Slice baguette diagonally and brush both sides of slices with olive oil. Place on grill to toast. Turn once to toast both sides. 1-3 min/side. (I put them on the top warming rack on the grill and toasted them there)

Put ricotta in bowl and drizzle with olive oil. Put shredded basil in another bowl. Build your own bruchetta with the toast, ricotta cheese, tomatoes and basil. YUM.

Really nice addition to a BBQ dinner....whatever it is.