Lentil soup:

1 1/2 cup (ish) maybe 1 1/4 cup lentils
2 carrots, diced
5-6 ribs celery, diced, divided
1 onion, diced
5-6 cloves garlic, minced
4ish cups veggie broth
Some chopped bell pepper ( 1/2ish cup of orange)
1 TBSP oregano
1ish tsp ground cumin
Some cooked moong dal (probs 1/2-1 cup cooked)
Two tomatoes, chopped
1/4 cup of dried sun-dried tomatoes
1 veggie bouillon cube
1 green Chile
Salt to taste
1- 1 1/2 TBSP yes TBSP of freshly ground black pepper

Method.

1. Boil some water, then pour over the lentils in a heatproof bowl, and cover. Let stand for 15ish minutes, then drain.
2. Meanwhile, sauté the onion in a mix of canola oil and roasted garlic and herb butter, maybe 5-6 minutes.
3. Then add carrots and half the celery and sauté for another few minutes.
4. Add oregano and cumin, then a minute later add garlic and remaining celery.
5. A minute or so later, add tomatoes, sun dried tomatoes, broth, drained lentils, moong dal, and some salt.
6. Bring to a boil. Then lower to simmer, add water to bring to the right consistency and then add bouillon cube and some garlic powder, and finely diced green chili.
7. Simmer, covered, 30-45 minutes.
8. Adjust salt, add lots of pepper, adjust any seasonings, and you’re done

Peanut Butter and Jelly Sandwich Cookies

I made these cookies because the photos of hem were fabulous. We happened to have honey roasted peanuts so I gave it a go!



From the April 2016 issue of Food and Wine magazine: https://www.foodandwine.com/recipes/peanut-butter-and-jelly-sandwich-cookies#spotim-comments
Tiffany MacIsaac of Buttercream Bakeshop in Washington, DC, tops her perfectly tender, sweet and nutty cookies with crunchy honey-roasted nuts, then sandwiches the cookies with silky peanut butter cream and tangy jam. 
Makes 12 sandwich cookies

Ingredients

COOKIE DOUGH

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon kosher salt

1 stick unsalted butter, at room temperature

1/2 cup lightly packed light brown sugar

1/2 cup granulated sugar 1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup creamy natural peanut butter

1/4 cup chopped honey-roasted peanuts

FILLING

1/3 cup creamy natural peanut butter

5 tablespoons unsalted butter, softened

1/4 cup confectioners’ sugar

1/4 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

1/4 cup seedless jam, such as Concord grape, raspberry or strawberry

How to Make It

Step 1    Make the dough

Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda and salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated.

Step 2   

Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely.

Step 3    Meanwhile, make the filling

In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners’ sugar, vanilla and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes, until chilled.

Step 4   

Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies. Spread 1 teaspoon of jam on the underside of the remaining cookies. Sandwich the halves together and serve.

 Make Ahead

The assembled cookies can be refrigerated for up to 3 days.

My Notes:
1. Used O Organic Creamy Peanut Butter— “no stir” kind, which worked great. I also used strawberry jam.
2. Took 9 minutes in my oven
3. Weighed them into 1.1-1.2 oz balls
4. Did not bust out the hand mixer, did it all by hand.
5. I refrigerated the dough for about 1-2 hours before baking. I also refrigerated the filling for waaaay past 45 minutes, and it needs time to soften to spread easily. I also didn't add the full 1/4th cup of confectioners sugar into the filling-- more like 3/8ths of a cup so it wouldn't be very sweet.
6. Cookies are delicious by themselves. I would try to press the nuts in more so they stay put. Honey roasted peanuts do add a nice flavor but regular peanuts would also be fine I think.
7. Would absolutely make again!


My pics:

Curry spiced nut bars

I had these bars saved because they are gluten and dairy free, and vegan!

From the May 2018 issue of Food and Wine Magazine:

Ingredients:

1 cup raw cashews

1 cup raw almonds

1/2 cup raw walnuts

1 tablespoon virgin coconut oil, melted, plus more for greasing

1 tablespoon Madras curry powder

1/2 teaspoon kosher salt

1 cup puffed brown rice

1/2 cup toasted coconut chips

1/2 cup dates (about 5 dates), pitted and finely chopped

1 tablespoon flax meal

1 tablespoon toasted sesame seeds

1/2 cup brown rice syrup

How to Make It:

Step 1   

Preheat oven to 325°F. Combine cashews, almonds, walnuts, coconut oil, curry powder, and salt in a medium bowl; stir to coat. Transfer to a large baking sheet, and spread in an even layer. Bake until nuts are lightly toasted, 8 to 10 minutes.

Step 2   

Grease a 9-inch square baking pan with coconut oil, and line with parchment paper, leaving a 1-inch overhang on 2 sides. Toss together toasted nuts, puffed rice, coconut chips, dates, flax meal, and sesame seeds in a medium bowl. Add brown rice syrup, and stir to coat. Transfer to prepared pan, and bake at 325°F until toasted and starting to set, 15 to 18 minutes.

Step 3   

Transfer pan to a wire rack; let cool 20 minutes. Remove mixture from pan, and discard parchment; let cool completely. Using an oiled knife, cut into 12 bars. Individually wrap with parchment paper, and store in an airtight container. 

 Make Ahead:

Bars may be stored at room temperature up to 5 days.

My notes:
1. I didn’t use toasted coconut chips, didn’t have them, so I just added an extra half cup of rice cereal. Next time I'd consider sliced almonds or maybe unsweetened shredded coconut that is lightly toasted.
2. I used TJ’s curry powder because I didn’t have Madras curry powder. Loved the taste of the curry spiced nuts, could use a heaping TBSP next time
3. Used regular rice cereal instead of brown rice cereal. Worked out fine.
4. Used pitted deglet noir dates that were old and really hard so I soaked them for 5-10 minutes first, squeezed them the best I could and then chopped them fine, and gave myself a blister in process. I used way more than 5 dates as they were on the smaller side.
5. Baked the bits for about 8 minutes and baked the bars for about 15 minutes. I would do a little extra bake for the bars, maybe closer to 18 minutes as these were very sticky even when completely cooled
6. I would grease the inside of the parchment sheet next time as these bars were quite sticky. I would also bust out the liquid measuring cup because I used the half cup measuring cup and I think it ended up being too much brown rice syrup.
7. I liked the taste and I will certainly make these bars again with a few tweaks!

Strawberry shortcake

I saved this recipe after a failed strawberry shortcake attempt that had the driest shortcakes known to man.

From bon appetit (https://www.bonappetit.com/recipe/bas-best-strawberry-shortcake)

INGREDIENTS

Shortcakes

• 2 hard-boiled egg yolks, cooled
• 1⅓ cups all-purpose flour
• 3 tablespoons semolina flour or fine-grind cornmeal
• 1 tablespoon baking powder
• ¼ teaspoon kosher salt
• 3 tablespoons granulated sugar
• 6 tablespoons chilled unsalted butter, cut into pieces
• ⅔ cup plus 2 tablespoons heavy cream
• Sanding or granulated sugar (for sprinkling)

Assembly

• 1½ pounds strawberries (about 1 quart), hulled, halved, quartered if large
• ¼ cup granulated sugar
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 2 teaspoons fresh lemon juice, divided
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ vanilla bean, halved lengthwise

RECIPE PREPARATION

Shortcakes

Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in ⅔ cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.

Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a ¼-cup measuring cup.) Cover and chill until cold, 20–25 minutes.

Preheat oven to 350°. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.

Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.

Assembly

Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.

My Notes:
1. I made the shortcakes in the late morning and reheated them in the toaster oven before serving, which I would recommend. I hardboiled the eggs by steaming them for 12 minutes then transferring them to an ice bath.
2. The shortcakes are rather perfect. They are not dry but neither are they mushy. They are almost like a very soft biscuit. The biscuits took about 22 minutes in my oven, but remember that my oven tends to run hot.
3. I used granulated sugar on top as I did not have sanding sugar. I also brushed the tops with cream without measuring how much cream I used.
4. I broke the dough apart into 6 biscuits-- I didn't really bother with the ice cream scoop.
5. I made most of the strawberries into the compote, although I did reserve maybe 1/4 (instead of the half that the recipe recommends) and I would do that again. The contrast between the two strawberries is nice. Also, because my strawberries were on the sour side, I did not add any lemon juice to the macerated strawbs (though I did for the compote ones)
6. I used vanilla extract in the whipped cream, it was fine.
7. Not pictured below but when I served it I put more strawberries and cream on the side. Next time, I'd consider serving open face.
8. Overall, I would totally make this recipe again-- it's delicious and really features the strawberries!

Roasted Broccoli with aioli

Aioli

1/4 cup mayonnaise (or vegannaise)
1 tsp lemon juice
1 microplaned garlic clove
1 tsp hot sauce
salt to taste

mix and serve with roasted broccoli (425 degrees for 15-20 minutes)

Pea basil pesto handkerchiefs

I made this recipe very quickly on a weeknight and I rather liked it.

https://www.marthastewart.com/1538219/pea-pesto-handkerchiefs

Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated.

30 mins            15 mins            4

TOTAL TIME            PREP  SERVINGS

Ingredients

2 tablespoons pine nuts

Kosher salt and freshly ground black pepper

10 ounces frozen peas

1/4 cup packed fresh basil leaves, plus more for serving

1 small clove garlic, coarsely chopped

1/4 cup grated Parmigiano-Reggiano, plus more for serving

1/3 cup extra-virgin olive oil, plus more for serving

12 ounces curly lasagna noodles, broken into 2-inch pieces

1 cup ricotta, for serving

Directions

1. Preheat oven to 350 degrees. Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly.

2. When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper.

3. Return water in pot to a boil; add pasta, a handful at a time. Cook according to package instructions, stirring frequently, until al dente. Reserve 1 cup pasta water; drain. Return pasta to pot; toss with pesto and reserved pasta water. Divide among 4 plates; top with remaining peas and more basil leaves and Parmigiano-Reggiano. Dollop with ricotta, drizzle with oil, and serve

My notes:
1. I used pecorino instead of parm.
2. I used the TJ's "gigli" pasta that basically looks like broken lasagna noodles. This might be good with bowtie pasta.
3. When serving with ricotta, make sure to sprinkle a little salt on the ricotta blobs.
4. The peas made the pesto stay a beautiful green for days afterward. It could however, use more basil for punch (or adhere to the recipe and serve with fresh basil, which I did not).
5. I really like the creaminess of this pesto-- it came together (with some finagling) in the blender and was delicious! TK said that he liked it but wished there was more of a basil punch.

Sticky Toffee Whole Wheat Date Cake

I saved this recipe purely because it's from Jessica Koslow (of Sqirl fame).

Sticky Toffee Whole-Wheat Date Cake
"Koslow's take on a classic sticky toffee pudding gets a big boost of flavor from plump Medjool dates and hearty whole wheat flour."

Ingredients: 
For the cake: 
1 stick plus 6 TBSP unsalted butter, softened, plus more for greasing
1/2 lb. pitted Medjool dates, chopped
1 TBSP fresh lemon juice
1/2 cup dried currants
1 cup whole -wheat flour
1/2 cup plus 2 TBSP all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon

3/4 tsp. fine sea salt
1/2 tsp. ground cardamom
1/4 tsp. ground ginger
3/4 cup packed light brown sugar
2 large eggs
1/2 tsp. pure vanilla extract

For the toffee:
1/2 cup agave
1/2 cup packed light brown sugar
1/4 tsp. fine sea salt
2 TBSP unsalted butter
fleur de sel, for sprinkling

How to Make It

Step 1   

Make the cake Preheat the oven to 325°. Butter an 8-inch-square baking pan. In a small saucepan, combine the dates with the lemon juice and 3/4 cup of water; cook over moderately low heat, stirring, until the dates are very soft, about 6 minutes. Stir in the currants and let cool.

Step 2   

In a medium bowl, whisk both flours with the baking soda, cinnamon, fine sea salt, cardamom and ginger. In a stand mixer fitted with the paddle, beat the 1 stick plus 6 tablespoons of butter with the brown sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the cooled date mixture and the vanilla. At low speed, beat in the dry ingredients until incorporated, scraping down the side and bottom of the bowl as needed.

Step 3   

Scrape the batter into the prepared pan and bake for about 55 minutes, until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack set over a baking sheet.

Step 4   

Meanwhile, make the toffee In a small saucepan, whisk the agave with the brown sugar and fine sea salt and bring just to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the butter.

Step 5   

Gradually spoon half of the warm sticky toffee over the cake, allowing it to be absorbed slightly before adding more. Let cool completely, about 2 hours.

Step 6   

Rewarm the remaining toffee topping if necessary and spread it evenly over the cake. Sprinkle with fleur de sel. Cut the cake into squares and serve.

My Thoughts:
1. Too sweet in it's final form. Not a breakfast cake.
2. I used deglet noor dates that were slightly old, so I wasn't able to chop them super fine-- they were more or less diced.
3. I used cranberries and raisins instead of currants, and frankly, I'd leave them out if I were to ever make this again because they added too much sugar.
4. I used a mix of brown sugar and white sugar + molasses for the toffee because I'd run out of brown sugar.
5. My cake sunk in the middle-- probably because the dates were too chunky and there was so much dried fruit. Next time, I'd omit the raisins or chop them finer.
6. The toffee really didn't absorb into the cake super well.
7. It was way too sweet overall. I'd omit or halve the toffee on the cake.
8. Overall, I doubt I'd make again. If I did, I'd consider just making the cake and swirling some caramel on top. The cake rises well and is delicious but not light (so many dates, nearly two sticks of butter).
9. UPDATE: TK says he liked it. I might try to reduce the sugar somehow but would consider making again.


My Pics:

Breakfast cookies

So I made these once with cashew butter and once with almond butter, it works well either way. I also usually sub strawberries for the raspberries. They are quite yummy. Gluten and dairy free make it a win.

Whole-Grain Breakfast Cookies

Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

1 hour 25 mins            25 mins            Makes about 28

Ingredients

2 cups quick-cooking oats

1/2 cup buckwheat flour, such as Bob's Red Mill

1/2 cup millet, such as Bob's Red Mill

3/4 teaspoon ground cinnamon

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup cashew butter

1/2 cup virgin coconut oil

3/4 cup packed light-brown sugar

2 large eggs, room temperature

1 cup fresh raspberries

Plain yogurt, for serving (optional)

Directions

1. Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.

2. In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).

3. Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.

4. Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.