Vegetarian Chili w/Tofu

Vegetarian Chili w/ Tofu

Ingredients:
2 tsp canola oil
1 cup scallions, chopped
1 cup sweet red peppers or any peppers, chopped
2 garlic cloves, minced
8 ozs firm tofu, well-drained and squeezed dry
1 tbsp chili powder
1/8 tsp ground red pepper
1 14 1/2-ounce can stewed tomatoes
2 tbsp red wine vinegar
1 1/4 cups canned black beans
1 tbsp fresh cilantro, chopped
2-3 cups tomato juice, or until desired thickness

Directions: Warm the oil in a 2-quart saucepan over medium heat. Add the scallions, sweet red peppers and garlic, sautéing for 4 to 5 minutes.

Crumble the tofu and add to the pan. Stir frequently for 5 to 7 minutes. Add the chili powder and ground red pepper. Stir frequently for 2 minutes. Add the tomatoes and red wine vinegar. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Stir in the black beans and cilantro. Simmer for 5 minutes. Serves 2.

Source: Runner's World / Photo: Runner's World

Brown Sugar and Spice Cookies

Brown Sugar and Spice Cookies

photo taken by bakeat350

1 1/2 c. all-purpose white flour
1 1/2 c. whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg (freshly grated, if possible)
1/8 tsp allspice
1/2 c granulated sugar (I use sugar that I've stored vanilla beans in)
1/2 c light brown sugar (packed)
2 sticks butter
1 egg
1 tsp pure vanilla extract

Preheat oven to 350.

Whisk the flour, baking powder and spices, set aside.

Cream the sugar and butter. Add the egg and extracts and mix until well-blended.

Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick...you may need to knead in stray bits of flour from the bottom of the bowl by hand.)

Source: http://bakeat350.blogspot.com/2009/11/brown-sugar-and-spice-cut-out-cookies.html

Sangria

Sangria

1 bottle red wine (e.g. Wollersheim - Domaine du Sac)

1/3 cup brandy

1/3 cup orange flavored liqueur 

1/4 cup orange juice

1/4 cup sugar

1 orange, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

1 unwaxed apple, cored, and cut into thin wedges

3 cans diet 7-up or sprite or sierra mist

Combine all ingredients, cover and chill for at least 1-2 hours. Or make a day in advance so fruit can soak in alcohol.

Pumpkin Bread

Pumpkin Bread

3 1/3 cup flour (half all-purpose/half whole wheat)
2 tsp. baking soda
3 tsp. nutmeg
1 tsp. ginger
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. sugar
1/2 canola oil
1/2 cup unsweetened applesauce
2/3 c. water
2 c. pumpkin (fresh)
4 eggs

Sift together dry ingredients. In separate, combine oil, applesauce, and eggs. Blend until smooth. Alternating adding dry ingredients and pumpkin until smooth. Pour into loaf pans and bake for 45 min to 1 hour depending on loaf size. Cool slightly in pans then turn onto rack to cool. Refrigerate or wrap in foil and freeze.

Source: Velma Zumbach, Zumbach Farms, Coggon, Iowa
Ayrshire Recipe Collection, 1985

Peanut Blossom Cookies

Peanut Blossom Cookies

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk or sweetened condensed milk (if desperate)
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Garnish:
48 milk chocolate Kisses, unwrapped

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Source: http://www.hersheys.com