The Recipe Trove

2 cups oats

Preheat oven to 350ºF.  Line a 9 x 13 pan with aluminum foil and spray with cooking spray- make sure to spray the sides as well.

In a mixing bowl, combine the oats, flour, brown sugar, salt and baking soda.  Mix well to combine.  Add the melted butter to the oat mixture and stir together.  Press the mixture into the bottom of your 9 x 13 pan.  Bake at 350ºF for 15 minutes, remove from the oven.

Sprinkle with half of your chocolate chips, then all of the marshmallows, and finally, the last 1/2 cup of chocolate chips.  Place back in the oven and bake for another 7-10 minutes, or until the marshmallows are lightly golden brown.

Cool in the pan on a wire rack.

To cut into bars, remove the bars from the pan, using the foil to pull it out and set the bars on a cutting board.  Spray a knife with cooking spray before cutting the bars evenly.  Cut into 24 bars, spraying the knife again as needed.

Based on a recipe for Lee Napoli’s Favorite Chocolate Chip Cookies

1/2 lb.  butter — (2 sticks)
1c.  light brown sugar
1/2 c.  dark brown sugar
3/4 c.  white granulated sugar
2 whole  eggs
2 egg yolks
3 1/4 c.  flour
1  t.  salt
3/4 t.  baking soda
1T.  vanilla

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper.

In a saucepan over medium heat, melt the butter. Pour into a large bowl. When the butter cools to slightly warm, add the light brown sugar, dark brown sugar and white sugar. Mix well. Beat in the eggs, yolks and vanilla. Add the flour, salt and baking soda, and combine well. Stir in the macadamia nuts and white chocolate chips.

Drop by rounded teaspoons onto prepared cookie sheets and bake until nicely browned, about 10-11 minutes.  It’s always best to slightly under bake cookies so when they cool they remain chewy.

Makes approximately 6 dozen cookies.

from How To Cook Everything Vegetarian by Mark Bittman

Combine the beans, onion, oats, chili powder, salt, pepper and egg in a food processor and pulse until chunky but not pureed, adding a little liquid if necessary (This is unlikely, but not impossible) to produce a moist but not wet mixture.  Let the mixture rest for a few minutes if time allows.

With wet hands, shape into whatever size patties you want and again let rest for a few minutes of time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance.  Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.)  Film the bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn the heat to medium.  A minute later, add the patties.  Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.

1/2 lb.  butter — (2 sticks)
1c.  light brown sugar
1/2 c.  dark brown sugar
3/4 c.  white granulated sugar
2 whole  eggs
2 egg yolks
3 1/4 c.  flour
3/4 t.  salt
3/4 t.  baking soda
1T.  vanilla
3 c.  chopped chocolate or chocolate chips

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper.

In a saucepan over medium heat, melt the butter. Pour into a large bowl. When the butter cools to slightly warm, add the light brown sugar, dark brown sugar and white sugar. Mix well. Beat in the eggs and yolks. Add the flour, salt and baking soda, and combine well. Stir in the vanilla and chopped chocolate or chips.

Drop by rounded teaspoons onto prepared cookie sheets and bake until nicely browned, about 7 or 8 minutes. It’s always best to slightly underbake cookies so when they cool they remain chewy.

Makes approximately 3 dozen cookies.

from A Year In A Vegetarian Kitchen by Jack Bishop

serves 4

Heat the oil in a large, deep stockpot over medium-high heat until shimmering.  Add the onions and cook, stirring occasionally, until golden brown, about 8 minutes.  Add the garlic and cook until fragrant, about 1 minute. Add the damp chard, sprinkle with salt to taste, and stir to coat the chard with oil.  Cover and cook, stirring once or twice, until the chard has wilted, about 5 minutes.  Adjust the seasonings, adding the salt and pepper to taste.  Once the greens are wilted, you can remove the pot from the heat and keep it covered for up to 10 minutes.

Meanwhile prepare the white bean puree and stir the herb into the puree.

Divide the bean puree among four shallow soup bowls.  Top each with a portion of wilted greens and serve immediately.

Garlicky White Bean Puree

serves 4 to 6 as a side dish

Bring the broth to a boil in a large nonstick skillet. Place the beans in a food processor or blender.  Add the hot broth and puree until smooth.

Heat the oil and garlic in the empty skillet over medium heat until the garlic is golden, 1 to 2 minutes.  Scrape the bean mixture into the skillet and cook, stirring constantly, until piping hot and thick, 2 to 4 minutes, depending on the initial consistency of the bean puree.  Season with salt and pepper to taste and serve.

from Gourmet magazine, July 2008

For Beef:

Preheat oven to 500ºF with the rack in the middle.

Mince and mash the garlic to a paste with the salt.  Transfer to a small bowl and stir in paprika, cumin, oil, and black pepper.

Pat the tenderloin dry, then rub garlic mixture all over it.  Roast in a roasting pan until an instant read thermometer inserted diagonally 2 inches into center of meat registers 120ºF, 25 to 35 minutes for medium-rare.

Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour.  (Internal temperature will rise to about 130ºF as it rests.)

Make mayonnaise: Stir together mayonnaise, paprika, cumin, and pepper.  Stir in meat juices and salt to taste.

To serve: Cut meat into thick slices.  Serve warm or at room temperature, with smoked paprika mayonnaise.  Mayonnaise will keep, chilled, for 2 weeks.

from A Year In A Vegetarian Kitchen by Jack Bishop
Serving Size  : 4

1/4 cup finely chopped walnuts
1/4 cup extra-virgin olive oil
4 medium garlic cloves — minced
1 1/2 pounds chard — stems and thick center ribs discarded, leaves washed, shaken to remove excess water, and chopped (about 10 cups)**
Salt and freshly ground black pepper
1/2 cup chopped dried cherries
1pound whole wheat spaghetti

Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

Place the walnuts in a large deep saute pan or Dutch oven. Turn the heat to medium and toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Transfer the nuts to a small plate.

Add oil and garlic to the empty pan and cook until the garlic is golden, about 1 minute. (Do not let the garlic burn.) Add the damp chard, stir to coat the leaves with the oil and garlic, and season with salt and pepper to taste. Cover and cook, stirring once or twice, until the chard has wilted, about 5 minutes. Stir in the cherries, remove the pan from the heat, and cover to keep warm.

Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 3/4 cup of the cooking water and drain the pasta. Toss the pasta, chard, and toasted walnuts together, adding cooking water as needed to moisten the pasta. Serve immediately.

**Note: I used tender, young chard and instead of discarding the stems, I chopped them up and added them to the pan with the garlic.  I would do this again in a second.

Description:
“Chewy, sweet dried cherries are a tasty addition to a pasta sauce made with chard and garlic. Red chard is pretty in this dish. If you can’t get chard, try spinach.”

“A Year in the Vegetarian Kitchen (Jack Bishop)”

Serves 4

Place the egg white in a small mixing bowl and beat to stiff peaks with a hand mixer- this should take about 3 minutes or so. Set aside.

In a small mixing bowl, combine the egg yolk, buttermilk, and oil.  Mix well.

In another separate bowl, combine the flour, sugar, cocoa, baking soda and salt.  Mix well, sifting if necessary to remove lumps.   Add the dry ingredients to the buttermilk mixture and stir to combine.

Add the beaten egg whites to the bowl and gently fold into the batter until combined.

Cook in a standard waffle iron according to manufacturer’s instructions.  If necessary, place the waffles in a preheated 350ºF oven to crisp up a bit.

Make 4 16-inch waffles.

From How To Cook Everything Vegetarian by Mark Bittman

makes 6 servings

1. Put the beans in a large bowl and cover the water by 3 or 4 inches- they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged.

2. Drain the beans well and transfer them to a food processor with all the remaining ingredients except the oil; pulse until almost smooth, scraping down the sides of the bowl as necessary; add one or two tablespoons of water if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, cayenne, or lemon juice as needed.

3. Put neutral oil to a depth of at least 2 inches in a large, deep saucepan (more is better); the narrower the saucepan, the less oil you need, but the more oil you use, the more patties you can cook at the same time. Turn the heat to medium-high and heat the oil to about 350ºF (a pinch of the batter will sizzle immediately).

4. Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.

from Fresh Every Day by Sara Foster

serves 4 to 6

1. Preheat oven to 325ºF.

2. To remove the membrane from the back of the ribs, rake a small dull knife, like an oyster or table knife, and pry the tip of the knife between the membrane and bone at the edge of the ribs in the center of the slab. Lift to separate the membrane from the bone, then grab the membrane with your fingers and pull it off and discard.

3. Spread the onion slices evenly on a baking sheet with sides and place the ribs, bone side down, on top. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.

4. Prepare a fire in a charcoal grill and let the coals burn to a gray ash with a faint red glow, or until you can hold your hand 3 to 4 inches above the fire for no more than 6 seconds.

5. Brush both sides of the ribs with the barbecue sauce and place them, meat side down, over the coals. Grill the ribs for 10 to 15 minutes, or until slightly charred, basting several times. Turn the ribs and baste the cooked side liberally. Close the lid of the grill and cook the ribs 10 to 15 minutes longer, basting often. Cut the slabs into individual ribs, pile them onto a large platter and serve warm.