Soft Molasses Cookies

3/4 cup shortening (3/4 cup correct amount)
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt (see note below)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg

Directions:

1
Cream together shortening and brown sugar.
2
Stir in egg and molasses and mix well.
3
Fold in dry ingredients and stir.
4
Cover and chill till firm (1-2 hours).
5
Preheat oven to 350°.
6
Roll dough into small balls and roll in white sugar.
7
Place on lightly greased cookie sheet.
8
Bake at 350° for 9-10 minutes.
9
Leave on sheet one minute until set.
10
 

From: http://www.food.com/recipe/soft-molasses-cookies-63981

Grilled Vegetable Quesadilla

• 2 medium zucchini or yellow squash, cut lengthwise into 1/4"-thick slices
• 1 small onion, cut into 1/4"-thick slices
• 1 small red bell pepper, cut into thick strips
• 2 ounces fat-free cream cheese, softened
• 1 tablespoon chopped parsley or fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon ground cumin hot-pepper sauce
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 8 corn tortillas (6" diameter) (or flour)

Directions

1. Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler. Grill or broil the vegetables 6" from the heat for 3 to 4 minutes, or until tender. Remove and cut into bitesize pieces.
2. Meanwhile, in a medium bowl, combine the cream cheese, parsley or cilantro, lime juice, and cumin. Season with a few drops of hotpepper sauce to taste. Add the vegetables and Cheddar. Stir to mix.
3. Place 4 tortillas on a work surface. Spread 1/3 cup filling over each tortilla. Cover with the remaining tortillas. Press lightly to adhere. Coat lightly with nonstick spray. Grill or broil 6" from the heat for 1 to 2 minutes per side, or until the tortillas are golden and the filling is heated through. Cut each quesadilla into 4 wedges. 

Notes: Can be dairy free by subbing in dairy free cream cheese and cheddar cheese
From my friend Amanda who found it at: http://recipes.prevention.com/Recipe/GrilledVegetableQuesadillas.aspx 

Portuguese Chourico and Kale Soup

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed (I've used white beans too)
1 can diced tomatoes
1 pound diced chourico, casing removed (or spicy sausage worked when I didn't have this on hand)
1 quart chicken broth
Warm, crusty bread

Directions

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.
 

From: http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html

Italian Chicken Pasta

1/2c olive oil
3T red wine vinegar
2tsp Italian seasoning
1/2t salt
1clove garlic
1/4t pepper
1large pepper (any color)
1 container crumbled Feta cheese
1box bowtie pasta, cooked (any pasta will work)
3c cooked and cup-up boneless chicken cooked with Italian seasoning

Combine frist 6 ingrediens in a large bowl. Add pepper, cheese, pasta and chicken. Stir well. Serve hot or cold.

Notes: Leave out the feta cheese for dairy free option.

Non-Alcoholic Sangria

Ingredients:

Servings: 8

4 cups cranberry-grape juice
1 cup orange juice
1/4 cup fresh lemon juice
1 pear, diced
1 apple, diced
3 cups carbonated lemon-lime beverage

Directions:

1 In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
2 Refrigerate for a least 2 hours.
3 Just before serving, stir in the lemon-lime soda and some ice.

 

Notes: This is a fun drink for kids. Just add some red wine for an adult version.

From: http://www.food.com/recipe/non-alcoholic-sangria-260454

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot (can sub with other onions)
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil,
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Notes: We often eat this with tortilla chips.

From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

Balsamic Roast Beef

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes: I've added carrots and potatoes too which turned out yummy. 


From: http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/