Corn and Black Bean Salad

From Adam Hart's The Power of Food

The Recipe (makes 3 cups)

Combine the following ingredients in a bowl 
   1.5 c. cooked black beans
   1.5 c. cooked corn kernels
   1 c. diced cherry tomatoes
  1/4 c. cilantro - chopped
  1/4 c. lemon juice
  1/4 c. olive oil
  1/2 onion - diced
   1 T. balsamic vinegar
   1/2 tsp salt
   1/2 tsp pepper
   1 avocado (chopped) - optional

The Review

Simple, tasty, satisfying, hassle free, loaded with protein, and perfect for hot summer days.

Macho Man Loaf

From Adam Hart's The Power of Food

The Recipe (makes one 9 x 5 inch loaf)

Preheat oven to 350 degrees F.

In a food processor, blend the following till smooth: 
   1 red pepper (chopped)
   1 small onion (chopped)
   2 garlic cloves (minced)
  1/4 c. oregano and basil and sage- chopped
   1 egg
   1/2 c. ketchup
   1/2 c. olive oil
   1 tsp. salt
   1 tsp. pepper

In a separate bowl combine the above with: 
  1 c. of cooked brown rice
  1/2 c. of sesame seeds
  1/2 c. ground sesame seeds
  1/4 c. ground flax seeds
  
Place the mixture in a loaf pan
  
 Bake  45 minutes.

The Review

In Progress....

Best Gooey Cookies

From a scribbly sticky note from my kitchen cuboard

The Recipe

Preheat oven to 350 degrees F.

In a large bowl combine and cream:
   1 c. butter
   3/4 c. brown sugar
   3/4 c. white sugar
   1 egg
   2 t. vanilla

In a separate bowl combine: 
  1.5 cup of whole wheat flour
  3/4 cup rolled oats
  1 t. cinnamon
  1 t. baking soda
  3/4 t. salt
  
Mix wet into dry Mix. Then add
  2/3 c. raisins or chocolate chips or cranberries or pecans or a combination of anything you would like
  
 Bake  8-12 minutes.

The Review

Finally - a recipe that makes the delicious coffee shop style chewy cookies. I've been looking for a recipe like this for years!

Banana Morning Muffins Jo Style

From a variety of inspirations delicately calculated for perfect results

The Recipe

Preheat oven to 370 degrees F. Makes 24 - 27 muffins

In a large bowl combine and mix:
   3 c. whole wheat flour
   1/4 c. ground chia or flax seeds
   2 tsp. baking soda
   2 tsp. baking powder
   1 tsp. cinnamon
   1 tsp. ground ginger
   1 tsp. salt

In a separate bowl cream: 
  6. bananas (super brown slimy previously frozen work best)
  1.25 cup of sugar
  2/3 c. brown sugar
  2 eggs
  2/3 c. oil
  3 Tbsp. molasses
  1 Tbsp. vanilla
  
Fold wet into dry Mix. Then add
  1 large grated carrot
  2/3 c. raisins
   1/2 c. seeds or nuts of your choice

 Bake  20 minutes.

The Review

Currently stuffing face with these while typing up blog. Worth the crumbs on the keyboard. Yum...

Warm Strawberry Upside Down Cake

From http://everydayfoodlovers.wordpress.com

The Recipe

Preheat oven to 350 degrees F

Melt 
   2 Tbsp of butter in round 9" pan 
Roll butter around all sides of pan. Set aside to cool.
Add:
   2 T. brown sugar
   1 c. sliced strawberries

Cream: 
 1/2 c. butter
 2/3 c. brown sugar
  1 egg
  1 tsp. vanilla

Mix: 
1-1/3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp cinnamon

Add dry to creamed mixture, then add
2/3 c. sour cream

Top off the strawberries in pan with dough mixture and  Bake  30 - 35 minutes.

The Review

Comforting, warm, sweet, delicious especially with icecream.

Whole Wheat Honey Bread

From goodlifeeats.com

The Recipe (makes 2 loafs in pan)

Mix the following in a bowl and let sit 10 min:
   1 c. 110 degree water
   2 T. yeast

Stir in
 1 c. milk
2 t. oil
1/4 c. honey
1 T. salt

Then add and let stand for 20 minutes:
  2 c. whole wheat flour

Knead for 8 minutes in a standing mixer with a dough hook while adding the following 1 tablespoon at a time:
 3.5 c. whole wheat Flour
4 T. gluten powder
  
Let  double for 1.5 hours. Divide into two balls and let rest 10 minutes.

Shape into a loaf ( by folding like wrapping a present) and let rise in pan for 40 minutes.

Meanwhile Preheat oven to 425 degrees F.

Slash dough on the top and turn oven down to 375 degrees F and  Bake  30 - 35 minutes.

The Review

Excellent texture. Keeps great - doesn't crumble over time. good for sandwiches.

Pumpkin Coconut Stew

From a random combination of recipes from punchfork.com

The Recipe

In a heavy bottomed pot saute the following till golden:
  1 diced red onion            2 cloves of garlic
  1 T ginger                       1 t curry powder
  2 T olive oil                     1 pinch of cayenne pepper 
  1 t paprika

When soft, add the following and cook till soft:
2 c. pumpkin puree        3 c. stock                      salt   
1 can coconut milk        3 carrots chopped         pepper
2 med. yams                  1 handful of chopped kale
4 chopped tomatoes

While above is cooking:
Boil 2 cups of basmati or brown rice to serve with your stew.

The Review

Hearty, filling, creamy, gentle and warming with flavors. Great way to use up November in-season produce.