Chocolate chip cookies

I was in the mood for cookies today, and there is absolutely nothing better than a chocolate chip cookie fresh from the oven. Add nuts if you desire; coconut is great, too. Be creative; make 'em with chocolate caramel chips, or butterscotch, or add dried fruit. You can't ruin these cookies, and you can't find a better chocolate chip cookie recipe. If you need a chocolate fix, there is no comparison.

Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) Chocolate Morsels
1 cup chopped nuts (optional)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Garlic Lentils (Lehsuni Daal )

Lentils are very nutritious, filling, cook quickly, and are arguably the most flavorful of all the legumes. We've been eating them since prehistoric times, and as they're high in protein, they're often a staple of vegetarian meals.

And they're cheap.

This is an Indian dish, and it's very spicy. It makes a great dinner on a cold night, but I can eat it anytime, even in the summer. I love lentils. If you can't do without the meat, add some cubed ham or italian sausage.

Quick, easy, delicious, and economical. You can't get a better recipe than that.

Garlic Lentils (Lehsuni Daal)


* 1 cup lentils
* 3 cups water
* 2 tbsps olive oil
* Salt to taste
* 1 onion,finely chopped
* 1 tomato, finely chopped
* 1/2 tsp turmeric powder
* 1/2 tsp red pepper
* 3 tbsps butter
* 3 dried chilies, chopped
* 1 tsp cumin seeds
* 8-10 cloves of garlic


* Mix the lentils, water, olive oil, turmeric powder, red pepper, salt to taste, onion and tomato in a deep pan and boil till the lentils are very soft. Depending on if you're using fresh or dried lentils, it can take anywhere from 20 to 30 minutes.
* In another small pan, heat the butter and add the cumin seeds; they'll pop and sizzle.
* When they stop sizzling add the garlic and chilies and sautee until the garlic is lightly browned.
* Add spice mixture to the lentils and stir well.
* Serve with rice.

Baked eggs with roasted vegetables

This is one of my favorite brunch or breakfast recipes. It only takes about 20 minutes to cook, and it tastes great and seems as if you've spent a long time slaving over the stove. You can substitute skim milk for whole; there's not a huge taste difference. I usually use the skim, actually. I sometimes roast a tomato and some green pepper along with the mushrooms and potato, so feel free to add any kind of vegetable you want. Just remember, cut them small (1/4 inch pieces). You can also throw some bacon or ham pieces in there with the veggies when you serve it if you want. Get everything prepared in pans before you start cooking. Everything goes into the oven at the same time, and you only need to stir the vegetables once or twice, midway through cooking time. Eat with a nice whole grain toast, and it makes a perfect breakfast.


Baked eggs with roasted vegetables


Butter for greasing dish
10 large eggs
1 cup whole milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 and 1/2 cups any type cheese, coarsely grated
10 oz mushrooms, coarsely chopped (1/4-inch pieces)
1 large potato peeled and coarsely chopped (1/4-inch pieces)
2 - 3 green onions, thinly sliced
3 tablespoons olive oil

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, potato, green onion, olive oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 20 minutes.

Serve eggs with roasted vegetables spooned on top.

Lemon Pepper Salmon

This is a quick and easy salmon recipe to make for dinner. The spinach in this recipe is really just for flavor (and iron), but you can add more to make it a regular serving size for everyone. If you want to, throw in some sauteed onions, green peppers, and mushrooms. Tasty and delicious.
Lemon Pepper Salmon

* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 salmon steaks
* 1 clove garlic, minced
* 1 tablespoon lemon pepper
* 1 teaspoon salt
* 1/4 cup water
* 1 cup chopped fresh tomato
* 1 cup spinach leaves
* 2 cups boiling water
* 1 cup uncooked couscous



1. Heat the butter and olive oil in a large skillet over medium heat. Put salmon in the skillet and sprinkle lemon pepper and salt. Add garlic and sautee about half a minute. Pour 1/4 cup water around salmon. Place tomato and spinach in the skillet. Cover and cook 15 minutes, or until fish is easily flaked with a fork.
2. Bring 2 cups water to boil in a pot. Remove from heat, and mix in couscous. Cover and let sit 5 minutes. Serve the cooked salmon over couscous, and cover with tomato spinach sauce.


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If you need a green way to carry your groceries home, or just something to carry things around in, this three salmon tote by Ghost Dog Productions is perfect. Three salmon represent the circle of life. Plenty stylish.

Breakfast Burrito

This is the quickest, easiest breakfast ever. Takes about 10 minutes, tops, and it tastes great. Substitute ham or sausage for bacon; add avocado or beans. Make them vegetarian by leaving off the meat. It's all good. Nutritious and delicious.

Breakfast Burrito

• 6 eggs
  
• 1/4 cup milk
• chopped onion, green pepper, tomato (optional)
  
• 1 tablespoon olive oil
• 6 slices cooked bacon
  
• 6 (8 inch) flour tortillas, warmed
• salsa
  

1. Beat eggs with milk. Heat oil in skillet. Cook eggs over low heat until set, stirring occasionally. When eggs are still wet, remove skillet from heat, 'cause they're done now, and you don't want them to be too dry.
   
2. Spoon about 1/4 cup eggs down the center of each tortilla. Add bacon slice and optional toppings. Spoon a little salsa on top. Roll up tightly and eat.
   

White Bean and Cherry Tomato Salad

This is a great salad to make for lunch, and it's particularly good this time of year because of the abundance of cherry tomatoes. They're sweet and tasty, and go perfectly with the light rosemary and parsley dressing. If you don't have cherry tomatoes, use very ripe tomatoes cut into small pieces, making sure to add the tomato juice to the mixture. It makes it better.

White Bean and Cherry Tomato Salad

1 large can of white beans, Great Northern or canelli beans, drained and rinsed or 2 cups white beans
1 pint cherry tomatoes, cut in half
1/3 cup chopped fresh parsley

Dressing
1/4 cup olive oil
3 cloves garlic, minced
1 sprig of fresh rosemary or 1/2 tsp dried rosemary
1 - 2 dashes Worcestershire sauce
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup of lemon juice


Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until it begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

Remove rosemary sprig (if using fresh) from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, Worcestershire, Parmesan cheese, salt, pepper and lemon juice to a food processor or in a small bowl. Pulse until smooth if using processor. If mixing by hand, mash with fork and mix until smooth as possible.

In a serving bowl, add the garlic mixture to the beans until they are well coated. Let sit for a few minutes so that all the flavors combine. Mix in the reserved olive oil, tomatoes, and parsley.

Serves 6 to 8.

Fruit pancakes

I often make these pancakes with whatever fresh fruit is available. Peaches, strawberries, blueberries . . . I've even made them with blackberries. It's a great recipe, not too sweet, just sweet enough. We had pancakes at least once a week growing up, and I don't eat them that often now, but it's nice when I do. Quick, easy breakfast. Enjoy.

Fruit Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/4 cup any type fruit, chopped
  
• 1 1/4 cups milk
• 1 egg,beaten
• 3 tablespoons butter, melted

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix. Add fruit and mix lightly. The batter will have lumps in it; don't worry about them.
   
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.Pancakes are ready to flip over when bubbles form all over top of pancake and then burst.
   
3. Top with fresh sliced fruit and enjoy.