Rice and Beans - 2 tbsp butter - 1 onion - 2 cloves garlic - 1 1/2 tsp cumin - 1 tsp oregano - 1 hot chili minced (or 1sp red pepper flakes) - 2 cans drained and rinsed black beans - salt and pepper ================================================================================ Spicy Black Bean Soup - 2 tablespoons extra-virgin olive oil - 2 medium yellow onions, chopped - 3 celery ribs, finely chopped - 1 large carrot, peeled and sliced into thin rounds - 6 garlic cloves, pressed or minced - 4 1/2 teaspoons ground cumin - 1/2 teaspoon red pepper flakes - 4 cans (15 ounces each) black beans, rinsed and drained - 4 cups (32 ounces) low-sodium vegetable broth - 1/4 cup chopped fresh cilantro (optional) - 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice - Sea salt and freshly ground black pepper, to taste - Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips… 1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes. 2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes. 3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup. 4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve. ================================================================================ Butternut Squash Soup - 1 medium onion - 1 tbsp olive oil - 4 sage leaves, finely chopped - 1 tbsp honey - 1 medium butternut squash, peeled, halved, seeded, and cut into 1-inch chunks - 6 cups chicken stock - salt and pepper - 1/2 cup 1% or soy milk (optional) Saute the onion in olive oil over moderate heat until slightly golden, about 10 minutes. Add the squash, sage, and honey and saute until the honey bubbles. Add the stock and simmer until the squash is tender when pierced with a knife, 30 to 35 minutes. Let cool slightly, and blend in food processor or blender until smooth. Return to the saucepan, if using milk, add and bring to a boil, and season with salt and pepper. Remove from the heat and serve. (Mom's note: You can add nutmeg, cinnamon, cumin, fennel, ginger) ================================================================================ Golden Lentil Soup - 1 large onion - 1 tbsp butter - 1 pound dried split red lentils - 1 quart vegetable stock or water - 1-2 teaspoons lemon juice - salt and freshly ground black pepper 1. Saute the onion in the butter in a saucepan, until it is soft but has not browned. 2. Add the lentils and stir for 1-2 minutes, then add the stock or water. Bring to a boil, then half cover the pan and leave the soup to simmer gently for 20 minutes, until the lentils are very tender and pale-covered. 3. Beat the soup with a spoon to break up the lentils and make it smoother, or puree in a blender or food processor. Add the lemon juice and salt and pepper to taste ================================================================================ Eggplant Pasta you will need: eggplant (1 for 1 or 2 servings; I use 2 when I make it for all of us); large white onions - 1 large to one eggplant, etc); box of chopped tomatoes (canned plum tomatoes if you can't find a box - look for low or no sodium if possible); olive oil, basil, salt & pepper; pasta - whatever shape you like; fresh mozzarella - I use a 1-pound package to 2 eggplant/onions - look for the pre-sliced "log" or the "pearls" to save you time on cutting it up chop the onion, and heat a good amount of olive oil in a large skillet; sautee the onions on low-med heat while you prepare the eggplant peel and dice the eggplant, and add to the onions - see if you need more oil, be liberal with the olive oil cook the onion/eggplant mixture gently on low-ish heat, and stir often to keep from sticking. be patient with this step: cook until onions are very tender and look slippery and the eggplant is soft - it can take a while. heat a large pot of water for your pasta in the meanwhile. This is also an opportune time to open a nice bottle of red wine :-) once the onion/eggplant looks nice and tender, add the tomatoes and plenty of basil - I probably use at least a tablespoon or more, and also some salt and pepper; raise heat until tomatoes are simmering, then lower heat and simmer a little while longer to allow the flavors to meld. Now you can probably cook your pasta (you don't want it to be done too soon, but if it is finished cooking before the eggplant/onion/tomato mixture, just stir a little olive oil in after you drain it, to keep it from sticking and put the lid on to keep it warm.) drain the pasta; turn off the heat under the vegetable mixture, and then stir in the little morsels of mozzarella - if you found the "pearls: then just add them; if not, then you would have cut the mozzarella into little bite-sized bits while the onion/eggplant was simmering. taste & adjust salt & pepper. ================================================================================ Peanut Butter Cookies - 1/2 cup butter - 1/2 cup peanut butter - 1 1/4 cups all purpose flour - 1/2 cup sugar - 1/2 cup packed brown sugar - 1 egg - 1/2 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp vanilla Makes about 36. 1. Preheat the oven to 375 degrees. 2. In a mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle. 3. Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. 4. Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack.