Chewy Flourless Chocolate Chocolate Chip Cookies

From Martha Stewart's Everyday Food Magazine

Ingredients:
makes 12 to 24 cookies

3 c. confectioner's sugar
3/4 c cocoa powder
1/2 tsp salt
1/2 bag chocolate chips
nuts(optional)
4 egg whites, room temperature

Preparation:
Preheat oven to 350. Mix together the sugar, cocoa and salt then stir in the chocolate and nuts. Blend in your egg whites until just blended (do not over mix) and bake on a parchment lined baking sheet for 20 min.

Herb Salad

Ingredients:

Cilantro
Mint
pPurple basil (regular green works fine, too)
Flat-leaf parsley
Romaine, shredded
Corn niblets
White mushrooms, sliced
Avocado, sliced
Red onion, diced

Preparation:

Combine all to taste and top with your preferred vinaigrette or a squeeze of lemon. Top with chicken to make a meal.

Fish Cakes

Ingredients:

2 white fish fillets (such as orange roughy or halibut, crab or salmon), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal or panko or bread crumbs
1 large egg
12 tablespoons (about) olive oil (for frying)
juice of one lemon
2 tbs mayo
1/2 tsp paprika
1/2 tsp cayenne pepper (or to taste)

Preparation:

Coarsely grind the fish in a food processor. Add the next 8 ingredients (onion through black pepper) and pulse till smooth. Transfer to a bowl and mix in bread crumbs and egg.

Form into patties using a large spoonful for each.

Heat oil in pan until sizzling on medium heat, and add cakes. Lett them sizzle for 3 minutes on each side to get a good crust.

Meanwhile, whisk together your mayo, lemon juice, paprika and cayenne for your aioli.

Serve cakes with sauce over brown rice or arugula.

Quickstep Strawberry Cobbler

Ingredients:
Pint strawberries, sliced
1/2 c brown sugar
couple squeezes of lemon
2 tbs butter
1/2 c milk
1 cup flour
pinch salt
1 1/2 tsp baking powder

Whipping cream
Mint, chiffonade

Preparation:

Mix strawberries and brown sugar and lemon juice together in heavy saucepan until juicy (10 min) then bring to boil and bring temp down to a simmer (10 min).

Meanwhile, mix dry ingredients. melt butter into milk and then mix into dry ingredients. Spoon in balls of dough onto the top of the simmering strawberries mixture, spacing them 1/2 inch apart. cover with lid and let cook for 15-20 minutes until the top of dumplings are dry.

Spoon into dishes warm and top with of drizzle cold whipping cream and a chiffonade of mint.

Balsamic Glaze

Ingredients:

1 c. balsamic
Chopped shallots (as much or as little as you want)
1 pat butter

Preparation:

Boil the vinegar with shallots until it's the consistency of syrup, reduce heat to simmer, add the butter and stir til melted. Use as a sauce for a white fish.

Roast Chicken with Olives and Tomatoes

Ingredients:

3 medium tomatoes, cut into wedges
1 vidalia onion, cut into wedges, leaving root ends intact
1/2 cup pitted black olives
3 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de provence, divided
1/2 teaspoon fennel seeds
chicken, any cut, however much you need and whatever's on sale, skin on, bone in
S+P

Preparation:

Preheat oven to 350.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow baking dish.


In a small bowl, stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de provence, and remaining tablespoon olive oil; peel back the skin of the chicken from the flesh and rub the sauce under and on top.

Snuggle chicken into baking dish with vegetables. Sprinkle with feta cheese. Cook until chicken registers 170 on a thermometer, about 20 to 25 minutes.

Serve over brown rice with vegetables and pan juices.

Sriracha Crusted Tri-Tip over Cous Cous

Ingredients:

1 tsp fennel seeds
1 tsp coriander seeds
1/4 cup extra-virgin olive oil
3 garlic cloves
1 1/2 tbs sriracha (a thai hot sauce)
1 tablespoons ketchup
1 1/2 teaspoons ground cumin
1 lb tri tip
Cous Cous

Preparation:

Preheat oven to 350°F.

Toast fennel and coriander seeds in small nonstick skillet over medium heat about 5 minutes. Grind seeds and transfer to a small bowl. Add ketchup, sriracha, cumin, olive oil, and minced garlic.

Sprinkle beef all over with salt and pepper in a rimmed baking sheet. coat both sides of the meat with the sauce and roast beef until medium rare.


Serve over cous cous.