happy thanksgiving

maple pear upside down cake

courtesy of: mark bittman, the minimalist
submitted by: several
serves: 8

- 11 tbsp butter
- 3/4c maple syrup
- 1/4c packed brown sugar
- 3 to 4 pears, peeled and thinly sliced
- 3/4c granulate sugar
- 1tsp vanilla
- 2 large eggs
- 1-1/2c flour
- 1-1/2tsp baking powder
- 1/4tsp salt
- 1/2c milk

1. preheat oven to 350.

2. melt 3 tbsp butter in a small saucepan over med heat; add syrup and brown sugar and cook, stirring, until sugar dissolves. bring to a boil and cook for another 2 min; remove from heat and set aside. when mixture has cooled a bit, pour into a 9" baking pan and arrange pear slices on top.

3. with a handheld mixer, beat remaining 8 tbsp butter and granulated sugar until light and fluffy. add vanilla and eggs, one at a time, continuing to mix until smooth. in a separate bowl, combine flour, baking powder and salt.

4. add flour mix to the butter mix in three batches, alternating with milk; do not over mix. carefully spread batter over pears, using a spatula to make sure it is evenly distributed. bake until top of cake is golden brown and edges begin to pull from the sides of the pan, about 45-50 min; a toothpick inserted into the center should come out clean. let cool 5 min.

5. run a knife around the edge of the pan and carefully flip it onto a pie plate. serve warm or at room temp.

image: ny times

peanut butter

courtesy of: missi
yield: 1-1/2 cup

- 1c shelled peanuts
- 1tbsp light vegetable oil
- 1tbsp honey

1. place the peanuts in a food processor and process at high speed until they begin to hold together.

2. add the oil and honey and continue to process. scrape the sides down occasionally and processes until you have your desired consistency.

3. transfer to an air-tight container. for easier spreading, microwave before using.

image: joy the baker

soup n' salad

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

go green vegetable soup

- 1 pint grape tomatoes
- 2tbsp extra virgin olive oil
- salt and pepper
- 5-6 scallions, cut into 1-1/2" pieces
- 5c vegetable stock
- 1/2lb green beans, trimmed and cut into 1-1/2" pieces
- 1 bundle of thin asparagus, cut into 1-1/2" pieces
- 1/2lb spinach, stemmed and coarsely chopped
- 1 bundle of arugula, chopped
- 4" thick slices of crusty bread
- 2 garlic cloves, halved
- parmigiano-reggiano, grated

1. preheat the oven to 400.

2. on a rimmed baking sheet, toss the tomatoes in 1tbsp olive oil and season with salt and pepper. roast the tomatoes for 15 min or until they burst. remove the tomatoes from the oven and turn the oven to broil.

3. heat the remaining tbsp of olive oil in a high sided skillet over med heat. add the scallions and wilt for 2 min. add the stock and bring to a simmer. add the green beans and asparagus, return to a simmer and cook for 2-3 min. add the spinach and stir until it's wilted. season the soup with salt and pepper, remove from heat and wilt in the arugula.

4. toast the bread in the broiler until crisp on both sides. rub each slice with 1/2 clove of garlic. place the garlic toast in each soup bowl and ladle soup on top. serve with grated cheese.

vegetable-pita fattoush

- 1 garlic clove, grated
- juice of 2 lemons
- 1/3c extra virgin olive oil
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 1c fresh flat leaf parsley, chopped
- 1/2c fresh mint leaves, chopped
- 2c pita chips
- salt and pepper

1. combine the garlic, lemon juice, and olive oil in a salad bowl. add the bell peppers, onions, parsley, mint, and pita chips; toss. season the salad with salt and pepper and serve.

image: everyday

asparagus penne

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb thin asparagus, trimmed
- 1lb whole wheat penne pasta
- 1tbsp extra virgin olive oil
- 2tbsp butter
- 2 large garlic cloves
- 2tbsp all purpose flour
- 3/4c vegetable stock
- 3/4c half and half
- 2tbsp dijon mustard
- 2tsp grated lemon zest
- black pepper
- 2tbsp fresh tarragon, finely chopped
- juice of 1 lemon
- grated parmigiano-reggiano

1. bring a large pot of water to a boil. salt the water. drop the asparagus in for 2 min, remove, drain, and chop into 2" pieces. add the pasta to the water and cook to al dente.

2. to a skillet placed over med heat, add the olive oil and butter. when the butter melts, add the garlic and gently cook for 2-3 min, then sprinkle in the flour and cook for 1 min stirring. whisk in the stock, half and half, mustard, and lemon zest. season the sauce with salt, pepper, and tarragon, cook for 2-3 min to thicken. add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. turn off the heat and adjust the salt and pepper to taste. top with grated creese.

image: food network

winter greens pasta

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb whole wheat spaghetti
- 1/4c extra virgin olive oil
- 5 to 6 large garlic cloves, grated
- 5 to 6 anchovy fillets
- 1tsp crushed red pepper flakes
- 2 heads of escarole, leaves separated from the core, washed, and coarsely chopped
- 1lb spinach, coarsely chopped
- black pepper
- freshly grated nutmeg
- 3tbsp drained capers
- zest and juice of one lemon
- 3c arugula leaves

1. bring a large pot of water to a boil over high heat to cook the pasta. once the water is boiling, season with salt and add the pasta, cook to al dente. *heads up: you need to reserve 1c of pasta water before draining.

2. one the pasta water is almost to a boil, start the greens. heat the olive oil in a large skillet over med heat. add the garlic, anchovies, and red pepper flakes and cook, stirring every now and then, until the anchovies have completely melted, 3-4 min. turn the heat up to med-high and add the escarole and spinach. season the wilted greens with black pepper and nutmeg.

3. when the pasta is drained, add the reserved cup of pasta water, capers, lemon zest and juice, arugula, and drained pasta to the back into the pot. add the wilted greens. toss over med-high heat for 1 min to combine.

image: rachael ray show

pineapple coconut scones

courtesy of: missi
makes: 12 scones

- 4-1/2c all purpose flour
- 1/2c sugar
- 2 tsp baking powder
- 1/2tsp baking soda
- 1/2 tsp salt
- 3 sticks butter, cold and unsalted, cut into 1/4" pieces
- zest of one small orange
- 1-1/2c sweetened flaked coconut
- 1c fresh diced pineapple
- 1c buttermilk
- egg wash: 1 large egg beaten with 2 tbsp milk

1. preheat oven to 400. lightly grease two baking sheets and set aside.

2. combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

3. using a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. add the zest, coconut and pineapple. do not overwork dough.

4. add the buttermilk and mix until just combined and the dough begins to stick together.

5. turn the dough on a lightly floured surface and roll or pat into two 6"rounds, about 1-1/2" thick. cut each round in half and each half into three triangles. place on baking sheets and brush the tops with the egg wash.

6. bake 30-35 min, until golden brown and firm to the touch. remove from oven and serve immediately.

*variations: omit the coconut and pineapple and...
- substitute with 1-1/2c mixed berries.
- add 1c semisweet chocolate chips to the flour mix and dissolve 1/4c instant espresso or coffee in the buttermilk before mixing it in.
- use only 3/4c buttermilk and add 1c canned pumpkin.

image: my own sweet thyme

poached lemon salmon

courtesy of: missi
serves: 2

- salmon, if frozen, thaw first
- lemon pepper to taste
- few fresh sprigs of dill
- few cups broth (vegetable or chicken)

1. preheat oven to 350.

2. in a baking dish, place the salmon, skin side down, and season with lemon pepper to taste. add dill and enough broth to almost cover the salmon completely. bake for 30 min or until done.

*tip: serve with rice pilaf and fresh vegetables. use leftovers in a salad for a quick lunch and dress with vinegar and olive oil.
*tip: no broth? water works too!

image: henry's market

smoky chipotle black bean chilaquiles

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 8 6" corn tortillas
- 4 tbsp veggie oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- zest and juice of 1 lime
- salt
- 1 med red onion, chopped
- 3 garlic cloves, finely chopped or grated
- 2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 tbsp adobo sauce
- 30oz diced fire-roasted tomatoes, drained
- black pepper
- 2 tbsp butter
- 3 c corn kernels, fresh or frozen
- 30oz black beans, drained
- hot sauce
- 3/4 c monterey jack cheese, shredded
- 3/4 c cheddar cheese, shredded
- 4 scallions, thinly sliced on a bias
- 1/4 c cilantro
- 1 c sour cream

1. preheat the oven to 400

2. stack the tortillas and slice them into 1" strips. place into a mixing bowl and add 2 tbsp oil, cumin, coriander, and lime zest. evenly coat and transfer to a baking sheet. bake until they're crispy and golden, 12-15 min. remove from oven and sprinkle with salt.

3. in a med skillet over med-high heat, add 1 tbsp veggie oil and toss in red onion and garlic and cook for 3-4 min to soften. add the chipotle peppers, adobo sauce, and tomatoes and season to taste with salt and pepper. stir to combine. heat through then transfer to a food processor; pulse a few times until you have a salsa-like consistency. set aside.

4. place a second skillet over med-high heat and melt the butter. add the corn and cook until brown and carmalized, about 10 min.

5. while the corn is cooking, place the same skillet the onion and tomatoes were in back over med-high heat with 1 tbsp of oil. add in 1/2 the black beans and heat through. using a wooden spoon or potato masher, mash the beans to a paste then stir in the second can of beans. season with hot sauce and salt to taste.

6. assemble the chilaquiles by ladling half the salsa into a 9x13 inch casserole dish. arrange the toasted tortilla strips, top with black beans, followed by corn and remaining salsa. cover with cheeses and bake for 8-10 min until bubbly and lightly browned. remove from the oven and squeeze the juice of 1 lime on top and garnish with scallions and chopped cilantro. dot with sour cream and serve.

image: quick and healthy meals

red and green winter stew

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1/4c extra virgin olive oil
- 2 large russet potatoes, peeled and thinly sliced
- 2 medium-large onions, quartered and thinly sliced
- 3 springs fresh rosemary, finely chopped
- salt and pepper
- 1 bay leaf
- 4 c vegetable stock
- 1 bunch kale, stripped from thick veins and stems and coarsley chopped
- 28oz crushed tomatoes
- 3 large roasted red peppers
- 4 slices crusty whole grain bread, cut on a bias
- 2 large garlic cloves, peeled and halved
- 1 c shredded asiago cheese

1. heat the olive oil in a medium soup pot over med-high heat. add the potatoes and onions, season with rosemary, salt and pepper, and bay leaf. cook the potatoes and onions until soft, stirring frequently, 7 min. add the stock to the pot and bring to a boil, 2-3 min. wilt in the kale, 1-2 min then stir in the tomatoes.

2. preheat the broiler.

3. puree the peppers in a food processor and stir into the soup pot. reduce the heat to med-low and simmer for 10 min, adjust the seasoning and remove the bay leaf.

4. while the stew simmers, toast the bread on both sides then rub the garlic on and top with cheese. melt the cheese in the oven, about 1 min.

5. serve the stew in shallow bowls. the toast can be placed in the bottom of the bowl or on top.

image: everyday

balsamic mushroom risotto

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 4 c vegetable stock
- 2 lbs spinach, stems removed
- freshly grated nutmeg
- salt and pepper to taste
- 1/3 c pine nuts, toasted
- 1/2 c grated parmigiano-reggiano
- 1/4 c extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped or grated, plus 1 clove cracked and peeled
- 2 c arborio rice
- 1/2 c dry white wine
- 4 large portabella mushroom caps
- 2 tbsp aged balsamic vinegar

1. bring 2 cups of stock and 2 cups of water to a boil in a saucepan; reduce the heat to low to keep warm.

2. add as much spinach as possible to a food processor with a ladle of the stock that's heating up. pulse until a puree and add more until the all the spinach is in the bowl. season with nutmeg, salt, pepper and add the pine nuts and cheese. pulse to combine, then stream in another ladle of liquid and the 1/4c olive oil. turn off the processor and adjust the seasonings to taste. reserve.

3. place a large skillet with high sides over med-high heat and add 1 tbsp of butter and 1 tbsp of olive oil. add the onions and garlic, and saute until the onions begin to get tender, 4-5 min. add the rice and toast it in the pan, 2 min. add the wine and cook until all the liquid has been absorbed, about 1 min. add a few ladles of stock to the pan and stir to combine; cook until all the liquid is absorbed, then stir in more stock. the risotto will take about 18 min total to cook to al dente. each time you add liquid, stir vigorously. this makes your risotto creamy.

4. while the risotto is cooking, heat the remaining tbsp of olive oil and tbsp of butter in another skillet over med/med-high heat. add the mushrooms and cracked garlic clove to the pan and cook until tender and dark, 10-12 min. season with salt and pepper and deglaze the pan with the balsamic vinegar, scraping up any brown bit with a wooden spoon. cook for 30 seconds and turn off the heat.

5. stir the spinach mix into the risotto in the last 2 min of cooking time and taste to adjust seasoning. top with beefy mushrooms and serve.

image: rachael ray

ancho black bean chili

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 2 dried ancho chiles, seeded and tops discarded
- 2 c vegetable broth
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- 1/3 c currants or raisins
- 3 tbsp tomato paste
- 1 c dark beer
- 45oz black beans, rinsed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 pinches ground cinnamon
- salt and pepper to taste
- 1 avocado
- 1/2 c sour cream
1/3 c chopped cilantro
- grated peel and juice of 1 lime

1. in a med saucepan, bring the ancho chiles, veggie broth, and 1 c water to a boil, then simmer for 20 min.

2. meanwhile, in a soup pot, heat the olive oil over med-high heat. add the onion and garlic and cook until the onion starts to brown, about 7 min. stir in the currents (or raisins) and tomato paste, cook 1 min. add the beer and cook until reduced slightly, 1 min. stir in the black beans, cumin, coriander, cinnamon, and season with salt and pepper.

3. using a food processor, puree the ancho broth mixture and stir into the black bean chili. simmer over med-low heat until thickened, about 3-5 min.

4. rinse out the food processor and add the avocado, sour cream, lime peel, and lime juice; puree until smooth.

5. ladle the chili into bowls and top with the avocado cream. serve with tortilla chips.

image: everyday

hoisin noodle bowls, roasted mushroom teriyaki, and cucumber sesame salad

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1 lb linguine
- juice of 4 limes
- 3 tbsp rice wine vinegar
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced
- 3 tbsp sesame seeds
- 1 lb fresh mushrooms (mix it up - try shiitake, cremini, oyster, button, etc)
- 1/4 c teriyaki sauce
- 1 bunch scallions cut into 2" pieces
- 4 tbsp veggie oil
- 1 tbsp grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 c snow pea pods, thinly sliced
- 3 garlic cloves, grated or finely chopped
- 2" fresh gingerroot, peeled and grated
- 10oz frozen shelled edamame
- 1/4 c hoison sauce
- 1-2 tbsp chili sauce
- 1/4 c cilantro leaves
- handful of fresh mint leaves

1. bring a pot of water to a boil for the pasta. salt the water, add the pasta, and cook to al dente. *you will need to reserve 1/2 cup of the starchy pasta water - do so before draining.

2. preheat oven to 450.

3. combine the juice of 2 limes with the rice wine vinegar, honey, and sesame oil in a large bowl. add cucumber and one quarter of the red onion, season with salt, and toss to combine. sprinkle with sesame seeds and set aside.

4. coarsely chop the mushrooms and place in another bowl. drizzle with teriyaki sauce and combine with scallions, 2 tbsp of veggie oil, and grill seasoning. toss to combine. spread the mushrooms on a nonstick baking sheet and bake for 20 min, turning once. scrape into a bowl.

5. heat the remaining 2 tbsp of veggie oil in a large skillet over high heat. when it's very hot, add the bell peppers, remaining red onion, pea pods, garlic, and ginger; stir fry for 2 min. add the edamame and heat through, 2-3 min more. add the hoison sauce, remaining lime juice, chili sauce, and reserved starchy pasta water. add the drained pasta and toss over med-high heat for a minute to coat with the sauce. turn off the head, toss in the cilantro and mint. serve the noodles in bowls with the mushrooms and cucumber salad as side dishes.

image: eating scd

hearty chicken-veggie soup

courtesy of: everyday
variations courtesy of: missi
submitted by: missi
serves: 4

- 1 lb plum tomatoes, quartered lengthwise
- 1/4c extra virgin olive oil
- salt and pepper
- 1 lb skinless, boneless chicken breasts
- 2 onions, chopped
- 1 lb carrots, peeled and sliced 1/4" thick
- 1 lb yellow potatoes, peeled, halved lengthwise, and thinly sliced crosswise
- 32oz chicken broth
- 1/2 lb green beans, trimmed and halved crosswise
- 1/3 c chopped flat leaf parsley

1. position a rack in the middle of the oven and preheat to 500. arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tbsp olive oil on top; season with salt and pepper. roast until tender, about 20 min. transfer the tomatoes and any juices to a bowl.

2. meanwhile, in a large saucepan, heat 1 tbsp olive oil over medium heat. season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 min; transfer to a work surface. let cool, then shred.

3. in the same saucepan, heat the remaining tbsp of olive oil over medium heat. add the onions, season with salt and cook until just tender, about 5 min. add the carrots, potatoes, and chicken broth bring to a simmer and cook for 5 in. add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 min. stir in the chicken and parsley; season with salt and pepper.

*variations: add pasta just before you partially cover and simmer for chicken noodle vegetable soup. add a can of black beans and corn (both drained) for a chicken southwestern vegetable soup. for a veggie friendly version; replace the chicken stock for veggie broth and trade the chicken for quorn brand naked chicken, grilled and cubed, adding in the last 5 min of cooking time.

image: cardias gourmet

why organic

as you know buying organic produce is earth friendly, but did you also know it's "child proof"?

the consumers union and the environmental working group have concluded that one-year-olds eat three times as many fresh peaches, per pound of body weight, as do adults, and more than four times as many apples and pears. children's rapidly developing bodies are more vulnerable to pesticide residue than adults are. pregnant women should also take care, as many pesticides cross the placenta to expose the fetus.

lots of people wonder, "which are the fruits and vegetables most likely to contain pesticide residue?" based on a study by the consumers union and the environmental working group, here is a list of the top ten produce items to buy organic.

*peaches contain high residues of iprodione, classified as a probable human carcinogen by the environmental protection agency and methyl parathion, an endocrine disruptor and organophosphate (op) insecticide. according to consumer reports, single servings of peaches "consistently exceeded" epa's safe daily limit for a 44-pound child.

*apples may contain methyl parathion. both fresh apples and baby food applesauce can also contain chlorpyrifos.

*nectarines had the highest percentage of samples test positive for pesticides (97.3%). common pesticides found included chlorpyrifos, fenarimol, iprodione, malathion, methidathion, myclobutanil, parathion, and pirimicarb.

*the enhanced red color of strawberries comes from the fungicide captan, a probable human carcinogen that can irritate skin and eyes, and is highly toxic to fish. while the lethal soil fumigate methyl bromide doesn't show up on the fruit, it has harmed california farm workers, and depletes the ozone layer.

*pears, both fresh and in baby food, can come with methyl parathion, as well as the op azinphos-methyl, which is toxic to freshwater fish, amphibians, and bees.

*there are many varieties of bell peppers and even more different types of pesticides used on them. testing ranked bell peppers as the vegetable with the most pesticides found in a single sample and the vegetable with the most pesticides overall.

*celery had the highest percentage of samples test positive for pesticides and highest likelihood of having multiple pesticides in a single sample.

*grapes contain methyl parathion and methomyl, a carbamate insecticide listed as an endocrine disruptor; as well as dimethoate. the pesticide residue levels frequently exceed acceptable levels.

*permethrin, a possible human carcinogen, and dimethoate dominated spinach's toxicity ratings, but cu notes that residue levels have been declining as u.s. farmers reduce the use of these insecticides. ddt has been found in spinach, which leads all foods in exceeding safety tolerances.

my general rule of thumb is "if you eat the whole thing, buy organic" (ie: apples, pears, berries, celery, carrots, spinach etc). i also look for locally grown food, which is less likely to be treated with post-harvest pesticides, at farmers' markets around town.

to find a farmers' market in your area, please check out local harvest or if you're in arizona, check out arizona community farmers markets or community food connection.

dinner and a movie: under the tuscan sun

courtesy of: missi
serves: 4-6

- 1lb any shape pasta (i like penne)
- 2 zucchini, one grated, one sliced
- 1 yellow potato, sliced
- 2 tomatoes, quartered
- 1 japanese eggplant, sliced
- 14oz can diced tomatoes with juice
- 1 yellow squash, sliced
- 1 purple onion, quartered
- extra virgin olive oil
- salt, pepper, and oregano to taste
- parmesan cheese

1. preheat oven to 400. on a foil lined baking sheet, spread the sliced and quartered veggies. drizzle with olive oil and season with salt, pepper, and oregano. roast veggies for 20min.

2. in the meantime, cook your pasta according to package directions and drain when al dente. combine with grated zucchini and diced tomatoes. add salt and pepper to taste.

3. when the veggies are done roasting, combine with pasta and serve with parmesan cheese.

image: mccormick

chicken veggie stir fry

courtesy of: missi
serves: 4

- 1lb chicken tenders, cut into bite sized pieces
handful each of the following:
mushrooms
water chestnuts
baby corn
bell pepper strips
bamboo shoots
broccoli florets
shredded cabbage
- 2 c cooked brown rice
- 3 tbsp soy sauce
- 1/2 c vegetable broth
- 3 heaping tsp hoison sauce
- vegetable oil for frying

1. preheat vegetable oil in a wok or large skillet over medium heat. add chicken and cook until almost done, about 5 min.

2. add the vegetables and cook until done, stirring occasionally, about 5 min.

3. add the soy sauce, vegetable broth, and hoison sauce. combine completely and let simmer, stirring occasionally, for 10 min. serve hot over rice.

image: woman's day

*tip: don't have hoison sauce? substitute with french dressing! just combine with soy sauce before adding to your wok.