Easy French Bread

I had never made bread until I made this. It was very easy, and super yummy! Also, I did not have a mixer, so I just mixed and kneaded the dough with my hands. Thanks for the great recipe Cairen!

Combine in a large bowl, or mixer:
3 cups hot water
2 Tbls dry active yeast
2 Tbls sugar
1 Tbls salt
2 Tbls butter
7 cups flour

Mix all ingredients on low till mixed. Then mix on high for 4 minutes. Divide into four rolled logs. Grease cookie sheet and sprinkle bottom with corn meal. Let dough rest for 30 minutes. Bake for 20 min. at 400 degrees.

Delicious Pesto

1 16 pkg. penne pasta, cooked according to pkg. directions. Save one ladleful of pasta water for sauce.

Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper

When pasta is almost done, add ladle of pasta water to pesto sauce and mix in processor again. Toss pesto with warm pasta and sprinkle with more Parmesan cheese.

Yummy Green Beans!

1 lb. fresh green beans
1 cup chopped onion
2 cloves garlic, crushed
1 T. butter
1 T. olive oil
1 cup vegetable broth
salt & pepper

Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the vegetable broth, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.

Creamy Bowtie Pasta

bow tie pasta, 1 lb.
2 zucchini, cubed
1 medium onion, diced
3 garlic cloves, crushed
3 tomatoes, diced
1/3 cup vegetable broth or white cooking wine
3/4 cup cream
2 T. olive oil
parmesan cheese
salt and pepper
fresh basil and oregano

Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add vegetable broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!

Rustic Potato Chowder

Mmm..... we just had this tonight and it was yummy! Sorry, no pictures, but I promise it was good!

8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 shallots, chopped
4 cloves garlic, crushed
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk (low-fat is fine)
1 cup Gruyere cheese, grated another 1 teaspoon salt freshly ground pepper
fresh chives and/or chive flowers

In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.

Veggie Burgers (Elle Stallings)

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be

using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl

and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes

so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can

easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely

textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be.

Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the

bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook

the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook

the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Veggie Taco's

1 8 oz package mushrooms
1 onion
2 cloves garlic
1 package tofu
Taco shells or flour tortillas
Favorite taco toppings
1 pack of your favorite taco seasoning mix or:

1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

Method
Place onion and garlic in a processor until fine and saute this in a pan with a little oil. Add the seasonings until spices bloom. Put the mushrooms in the processor until finely chopped, add to pan and saute a few minutes. Drain water and put tofu in the processor to break up. Add the tofu and any remaining liquid into the pan. Simmer about 10 minutes, add water if dry or reduce if too watery. Fill shells or tortillas with taco base and top with favorite toppings.