#206 sweet and spicy onion

see Cooks Illustrated Sept/Oct 2008 issue

#205 steak tacos

see Cooks Illustrated Sept/Oct 2008 issue

#204 miso marinade skin on trout fillet

1/3 lb trout (one fillet)
1 tbsp red miso
1 tbsp olive oil
1 garlic clove (diced)

Mix miso, oil and garlic in a plastic, sealable bag and add fish, coat fish with marinade and let sit in fridge 20 mins. Heat cast iron pan to hot, add fish, skin side down and cook 3-4 mins. Flip and cook another 1-2 mins. Serve (and eat the skin!)

#203 green beans with lemon vinegarette

1/3 lb green beans
1 lemon
olive oil
salt

Add cut grean beans to boiling water. Once water boils remove and drain, replace in pan and add juice of lemon and olive oil/salt to taste.

#202 zuchinni salad

1 yellow zuchinni
1 green zuchinni
1/2 lemon
olive oil
salt
1/4 of a red pepper (diced)

Slice zuchinni with a potato/carrot peeler into large-width thin slices, mix with red pepper and add juice of 1/2 a lemon. Add a tbsp or so of oil and salt to taste

#201 goo cookies, adapted version

2.5 cups chocolate chips
4 tbsp butter
1 cup hazelnuts (toast and cut in half)
2 1.75 oz toffee bars (cut into large pieces)
4 eggs
1/2 cup plus 2 tbsp whole wheat white flour
1/2 cup brown sugar
3/4 cup white sugar (or all brown sugar but I ran out)
1 tsp baking powder
1/4 tsp salt

Melt chocolate chips and butter in microwave until just warm enough to make a smooth ganach. Let cool to room temp while toasting/chopping hazelnuts. Sift flour, baking powder and salt and put aside. In mixing bowl mix eggs and sugar for 10 mins continuously. Add cooled chocolate chip mixture and beat another 5 mins continuously. Add flour mixture and mix in at slow speed. Fold in toffee and hazelnuts. Spoon onto cookie sheets and let sit 15 mins (these will not spread so you can put them close together). Bake 10 mins. Remove and let sit on the cookie sheets 15 mins. Enjoy!

#200 chicken and chorzo over rice

1 large chicken breast (diced)
1/2 onion (minced)
1 link of hot chorzo pork sausage (1/3 lb)
3/4 of a small red pepper (diced)
2 cloves garlic (minced)
1/2 cup white rice
cajun seasoning

Cook rice, meanwhile saute onion in olive oil 2-3 mins, add sausage (remove from casing and crumble in pan) and garlic and saute until sausage is fully cooked. Toss chicken with 1-2 tsp cajun seasoning and add to pan. Saute until sides are not pink. Add red pepper, another tsp cajun seasoning and 1/2 cup or so of water and bring to a simmer. Simmer until rice is done and serve.

inspired by cooks country magazine

#199 madeline cookies

(you need a special baking pan for these)
1.5 sticks butter, melted and cooled
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
1 tsp vanilla
2/3 cup sugar
zest from 1 lemon
confectioners sugar for dusting

Set oven racks to the middle/top of oven. Sift flour, baking powder and salt. Zest lemon and have everything ready to go. Beat eggs ~1 min until light and foamy, add vanilla. Gradually add sugar and beat ~5 mins until mixture triples in volume. Fold in sifted flour mixture and then fold in melted butter. Place in madeline cookie tray and bake ~10 mins. When cool remove from pan and dust with sugar.

from epicurious.com

#198 blueberry soup

2 cups frozen blueberries
2 cups water
1 lemon cut into thin slices
1 cinnamon stick
1/4 plus 1-2 tbsp sugar

Put all ingredients in a sauce pan and bring to a simmer, simmer ~15 mins. Strain well and cool to room temp. Refridgerate until serving. Before serving wisk in sour cream to taste.

adapted from the washington post

#197 rasberry spearmint iced tea

1 tsp spearment tea
2 tsp rasberry tea

Boil 2 cups of water, steep tea in water ~15-20 mins, remove leaves and put in large pitcher. Let cool to room temp. Add 3x as much water and chill.

#196 goo cookes

See Christina's Tuskan table, cookbook

#195 peanut butter granola bars

2.5 cups instant oats
~1 cup chopped nuts (pecans, walnuts, almonds)
~1/4 flax seeds
4 tbsp butter
1/4 brown sugar
1/2 cup honey
1/2 cup peanut butter
~1/3 cup chocolate chips

Stir together oats and nuts and bake at 300 for ~15 mins to toast. Meanwhile heat butter, sugar, honey and peanut butter together until dissolved/homogeneous. Grease 8x8 in pan. When oat mixture is toasted stir in peanut butter mixture. Put in greased pan and firmly press into pan. Top with chocolate chips and lightly press into mixture. Bake at 300 for 20 mins. Let cool and cut.

adapted from recipezaar.com

#194 avocado, corn and orzo salad

1 cup orzo
1/2 large avocado
1 corn cob (cut corn off cob)
1 lime (juiced)

Cook orzo, dice avocado, mix together avocado, corn and lime juice. When orzo is finished cooking rinse in cold water to cool and mix into avocado/corn mixture.

#193 poached salmon

see cooks illustrated may/june 2008 issue

#192 eggplant linguini

1 medium eggplant (diced)
2 cloves garlic (minced)
1/2 onion (diced)
1 can diced tomatoes
1/2 lb linguini

Saute onion in olive oil 2-3 mins, add eggplant, garlic and tomatoes and simmer ~30 mins until eggplant dissolves and sauce thickens. Serve over cooked linguini

#191 cherry crostata 2

see #191, substitute 1 stick (1/2 cup) cold butter which was hand mixed into the flour/sugar mixture. MUCH better than using olive oil/melted butter!

#190 cherry crostata

1 cup white flour
3/4 cup whole wheat white flour
1/4 cup sugar
1 egg plus one yolk
1/2 cup butter
pinch salt and baking powder
1/2 tsp vanilla
1/2 tsp lemon extract
~1/2 cup cherry preserves

Mix together (with hands) flour, sugar, baking powder, salt and butter. When well mixed add in egg, egg yolk, vanilla and lemon and mix another few minutes by hand. Set aside 1/3 of dough, spread the rest into the bottom of a pie pan, spread with enough preserves to coat well and then place pieces of remaining dough over the top. Refridgerate 30 mins and then bake at 350 for ~30 mins.

adapted from christina's tuscan table

#189 mexican carnitas

see may/june 2008 issue of cooks illustrated

#188 maple pecan muffins

2 cups flour
1/2 cup oats
2 1/2 tsp baking powder
1 tsp cinnamon
1/4 cup butter melted
1/3 cup sugar
1 egg
1/2 cup milk (plus ~1/4 cup after mixed to thin batter)
1/2 cup maple syrup
1/2 cup chopped pecans

Mix together wet ingredients, stir in dry ingredients and then pecans. Bake at 350 ~20 mins

adapted from cooksrecipes.com

#187 brocolli & panchetta pasta

1/2 lb broccoli (diced small-including stem)
1/10 lb panchetta (diced)
2 cloves garlic
1/2 lb elbow pasta

Boil pasta, meanwhile cook panchetta in pan until crispy, lower heat and add garlic, saute 1-2 mins until brown, remove from pan (keep fat in pan) and add broccoli and 1-2 tbsp water, saute 3-4 mins until broccoli is cooked. Drain pasta and mix it all together. Serve with parmasen cheese.

#186 tabbouleh

1/2 cup bulger
1 cup boiling water
2 cups fresh parsley (chopped, 1 large bunch from the store)
1 tomato (diced)
1 large lemon (juiced)
1/2 tsp salt
1/4 tsp pepper

Add boiling water to bulger and let sit ~30 mins (while you prepare everything else). Mix parsley, tomato, lemon juice, salt and pepper together. Drain bulger and press to extract majority of water and mix with parsley mixture.

adapted from epicurious

#185 swordfish with lemon parsley sauce

1 serving swordfish
1 lemon (zested and juiced)
1 clove garlic (minced)
salt
1/4 cup fresh parsley (chopped)

Mix parsley, lemon zest and juice and garlic together, press onto either side of the fish. Cook in a saute pan over med-low heat with a little olive oil ~4 mins per side.

adapted from epicurious

#184 masaman beef and potato curry

2 tbsp masaman curry
1 can light coconut milk
1/3 lb beef, cut thin
1/3 of a medium onion (diced)
3/4 lb red potato (diced)
2 tbsp fish oil
juice of 1 lime

Cook potato in boiling water ~15 mins until tender, drain and set aside. In separate pan saute onion 2-3 mins, stir in curry and saute 1-2 mins. Add in beef, brown for 2-3 mins, add coconut milk and bring to a simmer. Simmer 2-3 mins, stir in fish oil and lime juice. Stir in or serve over potato.

#183 anchovy pasta

1 can anchovy fillets in oil
1 tbsp butter
2 tbsp oil (omit next time, there was too much!)
4 cloves garlic (minced)
~1/2 lb pasta

Boil pasta, meanwhile over low heat saute butter, anchovy (add oil from can) and garlic until pasta is ready. Anchovies will dissolve into the butter.

This was delicious!! BTW canned anchovies don't smell fishy or taste fishy!

adapted from epicurious.com

#182 rhubarb muffins

1 egg
4 tbsp butter (melted)
1/2 cup sugar
1/3 plus 1/4 cup milk
2 tsp baking powder
1.5 cups flour
1 cup diced rhubarb

Mix egg, butter, sugar and milk together, add flour and baking powder, mix well and stir in rhubarb. Bake at 350 for ~15 mins

adapted from allrecipes.com