Roasted Garlic Pasta alla Norma

I've tried eggplant twice, and it's bombed real bad each time. So, it's now my yearly try eggplant time of year so... I did. And let me just say - roasting eggplant and adding roasted garlic to it is the only way to eat eggplant. This was YUMMY!!!

from Rachael Ray

i didn't use the wedge ricotta salata, just used a little parmesan

Chicken Fajita Soup

2 tablespoons extra-virgin olive oil

2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

Rachael Ray

Roasted Butternut Squash Soup and Curry Condiments

Roasted Butternut Squash Soup and Curry Condiments

i've strayed from RR and did an Ina Garten! SO proud of myself!!

(corynn & i loved!, shayne 'ok', ava & nolan - no thanks!)

Cornbread from Bon appetit

not anything special, so I'm not even going to bother wit the link!

Barbecue Burger Deluxe

Barbecue Burger Deluxe
topped with sprouts, avocado and pepper jack cheese

roasted corn

steak fries

1 1/2 pounds ground sirloin (organic ground beef from Costco)
2 garlic cloves
1 small red onion, half finely chopped, half thinly sliced
1/2 teaspoon liquid smoke
2 tablespoons worcestershire sauce
1 tablespoon hot sauce
3 tablespoons tomato paste
2 tablespoons dark brown sugar {i used half}
1 tablespoon grill seasoning (McCormick's Montreal Steak Seasoning)

Heat a grill pan or outdoor grill over high heat.

Place the beef in a bowl with the garlic and the finely chopped onions. In a small bowl, mix the liquid smoke, worcestershire, hot sauce, tomato paste, brown sugar, and grill seasoning. Pour the mixture over the meat and add a drizzle of EVOO. Combine the ingredients and form 4 1-inch thick patties.

Cook for 5 minutes on each side. Place meat on toasted roll bottoms and top with your favorite burger toppings. We topped with sprouts, avocado and pepper jack cheese.

adapted from Rachael Ray 365: No Repeats

Our Favorite Cupcakes.

These are "My Favorite Cupcakes" from Alicia Silverstone's book, The Kind Diet. Which have now turned into Our Favorite Cupcakes. They're the ones I made for Corynn's first birthday that are super yummy. I was totally worried trying them out for her big day for the very first time. But thought, what the heck... if they're a bomb Braum's is just down the road and it'd be a fun story to tell.

Bomb? Not at all. They are SO good! The kids devoured them, Shayne was pleasantly surprised and I was beaming with pride thinking we can so do this healthy eating thing.

Since her birthday, I've made them a bunch and I usually double the cupcakes because this recipe for frosting will frost 24 cupcakes - in my not-huge-frosting-lovers house. I usually make the 24 and freeze half. They're really good out of the freezer. I just let them sit on the counter for a bit to thaw. So awesome! I've even found Shayne sneaking out to the freezer to snag one a time or two.

From her book... I love cupcakes... is there anyone out there who doesn't? These are light, springy, and delicious with a decadent fudgy frosting. These are best eated right after they're made.

Cupcakes
2/3 cup hemp or soy milk (I've used almond or rice milk)
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil (or coconut oil)
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour (i usually use all ww pastry)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of fine sea salt

Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder (*if you don't have this, the frosting will be just fine, maybe-just a little runnier)

Preheat the oven to 325*F. Line a 12-cup muffin tin with paper liners. (Alicia uses unbleached, recycled cupcake liners by a company called If You Car, available at Whole Foods.)

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

The Kind Diet
Alicia Silverstone