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