Peanut Butter Chocolate Chip Cookies-Bri

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla

1 egg

1 1/4 flour

1 1/4 cup guittard chocolate chips

In a mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, brown sugar and mix until combined.  Add the baking soda, baking powder, vanilla, and egg. Beat until combined.  Add the flour and mix thoroughly.  Stir in the chocolate chips.

Chill the dough for about 30 minutes.  You don't want it to be really stiff though.  If you leave it longer than 30 minutes, just let the dough warm on the counter for 5 or 10 minutes until it's workable before baking.

Form the dough into 1 inch balls and place on a greased baking pan.  Bake for 6 minutes at 350 degrees.

Makes 4 dozen cookies (I use a 1 inch scoop, so they are smaller cookies).

Chickpea and vegetable curry with quinoa- Ang

Prep time: 30 minutes

Makes 6 servings

Ingredients:

• 1 can coconut milk (13.5 fl oz or 400 mL)
• 1 can chick peas
• 2 tablespoons and 1 teaspoon red curry paste
• 1 tablespoon tomato paste
• 1 tablespoon or more brown sugar
• 1 quarter lemon squeezed or more
• 1/4 teaspoon chili powder
• 1 tablespoon basil
• 1 bunch spinach, cleaned
• 4 green onions, chopped
• 2 cups sliced mushrooms
• salt to taste
• 1 cup quinoa
• 2 cups water

1) Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.

2) Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.

3) In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.

Note: If you like your curry a bit runny, add a little bit of water or milk in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water or milk to the curry as it will thicken overnight in the refrigerator.

To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.

Vegetable Fried Rice- Bri

3 cups cooked rice
2 Tbsp sesame oil
1 Tbsp canola (or other) oil
1 small onion, chopped
1 carrot, diced
1 cup other diced vegetables (I like broccoli, zucchini, squash, bell pepper)
1 cup frozen peas
1 tsp minced garlic
2 eggs
1/4 cup soy sauce
Toasted sesame seeds

While rice is cooking, heat oil in large frying pan.  Saute carrot and onion for about 5 min.  Add other vegetables and cook for 5 more minutes.  Stir in minced garlic and frozen peas and allow to cook for 1 more minute.  Make a well in the center and crack eggs into the pan, whisking them lightly with a fork.  Allow eggs to cook and then scramble them.  Add rice and soy sauce to pan and mix thoroughly.  Top with toasted sesame seeds to serve.

Tomato Basil Soup- Bri

2-16oz cans crushed or petite diced tomatoes (used crushed if you like a smoother soup)
2 cups chicken broth
1 cup half & half (you can also use whipping cream)
2 Tbsp. butter (optional)
Several fresh basil leaves, minced
Dash of black pepper

In a saucepan, bring tomatoes and broth to boil.  Reduce heat and cover.  Simmer for 10 minutes.  Add basil and butter and remove from heat.  Add cream and serve.

Optional: You can also add a small can of diced green chilies with the tomatoes to spice things up a bit.  I have also used Petite diced tomatoes with jalapeños or chilies and it turned out amazing!

Coconut Curry Butternut Squash Soup- Ashley

This is three curry soups in a row, but each is worth it's own post.  All are delicious.

36 oz. cubed butternut squash

4 t. olive oil

1/2 t. salt

1 medium onion, chopped

3 cups chicken broth

1 t. red curry paste

1 1/2 T. fresh lime juice

13.5 oz. can coconut milk (can use light)

chopped cilantro

fine shredded unsweetened coconut (opt.)

lime wedges

Sriracha Sauce (for flavor and heat)

Heat oven to 450.  Toss squash with 1 T. olive oil and salt.  Roast for 35 min.  During last 10 minutes, heat 1 t. oil in soup pan and saute' onion.  When soft, add broth, curry paste, and squash.  Bring to a boil.  Cover, reduce heat, and simmer for 15 minutes.  Remove from heat, add coconut milk and lime juice.  Puree.  Garnish with cilantro, lime wedges, and shredded coconut, if using.

Curried Sweet Potato & Lentil Soup- Mom

May I just say, this is one of my family's favorite soups of all time!  Amelia asked for it 9 meals straight!

6-8 Servings

2 Tbsp oil

1 medium onion, chopped

3 cloves garlic, minced

1 Tbsp minced fresh ginger

2 Tbsp curry powder

1 tsp salt

1/2 tsp black pepper

4 roma tomatoes, chopped

1 cup dry lentils

1 qt stock (vegetable or chicken)

1 14 oz. can coconut milk

1 lb sweet potatoes, peeled and cut into 1/2" chunks

2 small zucchini, roughly chopped

1/2 cup chopped cilantro

Heat oil in medium pan over medium-high heat.  Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.  Add garlic and ginger and cook 1 minute longer.  Stir in curry powder, salt, and pepper.  Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes. 

Stir in tomatoes and lentils.  Add stock and coconut milk.  Bring to a boil.  Cover and reduce heat to low so soup bubbles gently.

Cook, stirring occasionally, until lentils begin to soften, about 15 minutes. Stir in potatoes and more stock or water if mixture looks dry.  Cover and cook about 10 minutes.  Stir in zucchini, adding more water if needed to keep everything brothy.  Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer.  Stir in cilantro and salt and pepper to taste.

Coconut Lime Chicken Soup- Ashley

Ingredients

• 3 Tbsp butter
• 1 carrot, shredded
• thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 ounce can unsweetened coconut milk
• 1-1 1/2 pound deli-roasted chicken from the grocery store, shredded
• 1 cup previously cooked long grain rice
• the juice of 1 lime
• 1 Tbsp. soy sauce
• extra cilantro for garnish (optional)
• lime wedges (optional)
Thai Seasoning:
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• 1/4 tsp. salt

Instructions

• Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
• In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
• Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
• If desired, serve topped with extra cilantro and lime wedges.