How to Make Chocolate Cookies

• Serves: 24 Cookies
• Prep Time: 4 minutes
• Total Time: 29 minutes

This is your basic chocolate cookie from scratch recipe that allows you to make 101 variations to delight the palette and loved ones. It is so simple and quick that your children and/or grandchildren can help and enjoy the whole process together without damaging anything. My 3 year old son and my two granddaughters 2 and 4 helped out last night making two different batches of chocolate cookies. We made this basic recipe below adding chopped walnuts and my favorite: Mexican Cow Patties.

Ingredients

• 1 cup of all-purpose flour
• 1/4 cup of cocoa powder
• 1/2 tsp of baking powder
• 1/2 tsp of baking soda
• 1 dash of salt
• 1 cup of sugar
• 1 beaten egg
• 1 tsp of vanilla extract
• 5 Tbsp of melted butter
• 1/2 cup of melted chocolate semi-sweet morsels

Instructions

1. Preheat oven to 350F or 180C.
2. Mix the flour, cocoa powder, baking powder, baking soda, and salt together.
3. Mix the sugar, melted butter, vanilla extract and the beaten egg until creamy
4. Mix in creamy mixture from step 4 into the melted semi-sweet chocolate morsels
5. Mix in the dry ingredients into the wet ingredients little by little
6. Form into 1 inch round balls and place on a cookie sheet evenly spread apart
7. Bake in oven for 12 minutes or until done.
8. Let cool for 10 minutes before removing from cookie sheet.

Basic Crepe Recipe

Use Whole Wheat Flour, White Flour, Or A Combination Of Both

1 cup all purpose flour or whole wheat flour
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray

Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden (whichever comes first), gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

A Few Crepe Making And Storing Tips

Really Good Vegetarian Meatloaf

 (really!)

High in fiber and protein, low in fat, easy and really yummy! I've always think meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Ingredients

• 2 cups water
• 1 teaspoon salt
• 1 cup lentils
• 1 small onion, diced
• 1 cup quick-cooking oat
• 3/4 cup grated cheese (cheddar, swiss, jack or american)
• 1 egg, beaten
• 4 1/2 ounces spaghetti sauce or tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon black pepper

Directions

1. Add salt to water and boil in a saucepan.
2. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3. Remove from fire.
4. Drain and partially mash lentils.
5. Scrape into mixing bowl and allow to cool slightly.
6. Stir in onion, oats and cheese until mixed.
7. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8. Mix well.
9. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Caviar-Stuffed New Potatoes

Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  16 pieces

Caviar lovers agree that the best presentations are the simplest.

RECIPE INGREDIENTS

16   boiled red potatoes, chilled

4 teaspoons  caviar

4 teaspoons  crème fraiche

2 teaspoons  chopped fresh chives

DIRECTIONS Slice off one end of each potato and hollow out a small "bowl" in the other end with a melon baller. Fill each potato with 1/4 teaspoon caviar. Top with 1/4 teaspoon creme fraiche and sprinkle with chives.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.Date Added: 01/01/2008

Nutrition Facts per Serving Yield: Yield:  16 pieces

Calories: 31 Fat. Total: 1g Protein: 1g Carbohydrates, Total: 5g Sodium: 22mg % Cal. from Fat: 29% Cholesterol: 8mg

Whole Poached Salmon with Sauce Verte

Active Time:  25 Minutes
Total Time:  13 Hours 55 Minutes
Yield:  Serves 15

You can use smaller Coho salmon to make this dish, if you like; they usually weigh about three pounds. Just be sure to adjust the amount of the court bouillon and the sauce verte as well.

RECIPE INGREDIENTS

For the Salmon:

1 whole unscaled salmon (about 6 lb.), wrapped in cheesecloth and tied with string

12 quarts water

1 1/2  cups kosher salt

3 carrots (1/2  lb. total), sliced thin

1 large leek (about 1/2 lb.), sliced thin

6 bay leaves

1 bunch thyme

1 bottle dry white wine

For the Sauce:

1 bunch fresh spinach (about 5 oz.), trimmed and washed

2 egg yolks

2 cups canola or vegetable oil

1 1/2 teaspoons kosher salt

1 1/2 teaspoons champagne vinegar

Fresh fine-ground black pepper

2 tablespoons minced chives

1 tablespoons minced fresh tarragon or basil

1 tablespoons minced fresh parsley

2 tablespoons capers, drained and chopped

DIRECTIONS

FOR THE SALMON: Choose a pot big enough to hold the fish and fit it with a rack. Set the salmon on the rack. Add the water, salt, vegetables, and herbs. Do not add the wine. Over medium heat, bring the court bouillon to just below simmering (180 degrees F). Keep it at this temperature until the salmon reaches 130 degrees F at its thickest point, about 30 min. Transfer the salmon to a large plate or tray. Add the wine to the court bouillon and let cool to tepid. Return the salmon to the cooled court bouillon and refrigerate overnight.

FOR THE SAUCE: In a large pot of boiling water, cook the spinach for 2 min. Drain and rinse the spinach with cold water. Squeeze the leaves to remove as much water as possible and chop the spinach very fine.

Put the egg yolks in a 1-qt. bowl and whisk to combine. Whisk in the oil very slowly in droplets, until the mixture begins to thicken. Add the remaining oil in a thin stream until it’s well incorporated into the yolks. Add the salt, vinegar, and pepper to taste. Whisk in the spinach, herbs, and capers. The sauce should be soft but firm enough to hold its shape on the plate. If it’s too thick, whisk in water, 1 Tbs. at a time, until thinned. Refrigerate the sauce verte at least 1 hour so the flavors can develop.

Remove the fish from the cold court bouillon and set it on a large plate or tray. Remove the cheesecloth and reserve it with the court bouillon. Remove the skin. You may do this well ahead of time. If so, moisten the cheesecloth with the court bouillon and cover the fish. Discard the court bouillon.

TO SERVE: Transfer the salmon to a large platter. Garnish with sprigs of watercress (or some of the same herbs used in the sauce verte) and slices of lemon.

Smorgastarta

Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  4 servings

Don’t let the name intimidate you. This delicious take on the Swedish "savory sandwich torte" is sure to please family and guests alike. We’ve transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of Scandinavia. Make it a meal: Serve with a beet salad or steamed red potatoes.

RECIPE INGREDIENTS

2/3 cup  reduced-fat sour cream

1 teaspoon  finely grated lemon zest

2 teaspoons  lemon juice

6   large hard-boiled eggs (see Kitchen Tip), finely chopped

1/4 cup  chopped fresh dill

1 tablespoon  finely chopped red onion

2 teaspoons  finely chopped rinsed capers (optional)

4 ounces  smoked trout, skin removed, shredded

1/3 cup  finely chopped celery

2 teaspoons  finely chopped parsley

1/2 teaspoon  caraway seeds (optional)

Pinch of  freshly ground pepper

12 thin slices  whole-wheat bread or rye bread, lightly toasted

Tip: Kitchen Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

DIRECTIONS

Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.

Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.

To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

Mock Ceviche

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Active Time:  20 Minutes Total Time:  40 Minutes Yield:  4 servings, about 1 1/2 cups each Traditionally, ceviche is raw fish that’s "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas and Blueberry-Lime Margaritas. Make Ahead Tip: Cover and refrigerate for up to 2 hours. RECIPE INGREDIENTS 1 pound  tilapia fillets, cut into 2-inch pieces 1-2   jalapeño peppers, minced 1/2 cup  lime juice 1/2 cup  chopped fresh cilantro, divided 1 teaspoon   chopped fresh oregano 1/4 teaspoon  salt 1   large green bell pepper, halved crosswise and thinly sliced 1   large tomato, chopped 1/2 cup  very thinly sliced white onion 1/4 cup  quartered green olives 1   avocado, chopped

DIRECTIONS Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes. Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the tilapia breaks apart). Cover and chill for at least 20 minutes. Sprinkle with the remaining cilantro and avocado just before serving.

Cheesy Potato Skins

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Active Time:  15 Minutes Total Time:  40 Minutes Yield:  4 servings We often take the ultra-low-fat potato and fry it into nutritional oblivion. But it doesn't have to be that way. Here is a makeover of a high-fat spud favorite, great as an appetizer or side dish. RECIPE INGREDIENTS 5   large russet potatoes 1 teaspoon  olive oil 1/2 teaspoon  paprika 1/4 teaspoon  salt 1/8 teaspoon  cayenne pepper 2 tablespoon  freshly grated parmesan cheese DIRECTIONS Preheat oven to 400°F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use). Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.

Oven Baked Honey Mustard Drummies

Yield:  Serves: 4 to 6

Quick and delicious, our sweet and sassy drummies are sure to be a family favorite! Leftovers? Pack them for lunch the next day for a punch of protein at lunch. Yum!

RECIPE INGREDIENTS 8 natural chicken drumsticks salt and pepper to taste 1/2 cup honey 1/2 cup Wild Oats Organic Stoneground Mustard 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon garlic powder

DIRECTIONS Preheat oven to 350 degrees F. In a small bowl, combine the honey, mustard, thyme, paprika, and garlic. Mix well.

Rinse and pat dry chicken. Sprinkle with salt and pepper. Place in a baking dish. Pour half of the sauce over the chicken. Bake for 30 minutes.

Turn chicken over and brush with the remaining sauce. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.