Biscotti

Last spring a group of us made biscotti's.. I asked my friend for the recipe and he emailed it over noting "here's the most fabulous recipe in all the land!"

• 2 C. Flour
• 1 C. Sugar
• 2 t. Baking Powder 
• 1/4 t. Salt
• 3 Eggs
• 2 t. Vanilla
• 1 t. Almond Extract
• 1 C. Chocolate Chips (or Almonds, Pecans, Etc.)

1. Mix all dry ingredients in one bowl
2. Beat eggs & vanilla & almond extract in another bowl
3. Add liquid to the dry ingredients and stir to combine them as much as possible. Add chocolate chips. Use hands to incorporate everything together.
4. Knead dough on floured surface (can add more flour). Dough should be tough and not sticky.
5. Form the dough into a loaf and put in on a baking sheet.
6. Bake at 375 for 20 minutes (or until golden brown and firm in the center)
7. Slice into strips (when somewhat cooled)
8. Bake strips on one side for 5 minutes, flip, bake 6 minutes

Enjoy!

Butternut Squash Soup

• 1 onion
• 3 cloves garlic
• 3 carrots
• 3 potatoes
• 1 butternut squash
• 3 cups broth
• 1 tsp curry
• salt & pepper

1. saute onion in oil, add minced garlic
2. add chopped carrots, chopped potatoes, chopped squash (after peeling)
3. add broth and curry
4. boil thoroughly
5. blend in food processor, blender, etc until smooth (works best if you use a slotted spoon to put the vegetables in the blender and add liquid as needed - you don't want it too soupy)

Black Bean & Sweet Potato Soup

adapted from Two Peas & Their Pod

• 1 large onion
• 5 cloves garlic
• 3 sweet potatoes
• 1/2 green pepper
• 3 cups broth (vegetable/chicken)
• 2 cups water
• 1 large can black beans (30 oz), rinsed/drained
• 1 large can diced tomatoes (28 oz)
• 1 T chili powder
• 2 tsp cumin
• dash of red pepper flakes
• 1 tsp cilantro
• salt & pepper to taste

1. fry chopped onion in Tsp oil with minced garlic
2. add chopped sweet potatoes, green pepper and red pepper flakes
3. add broth and water
4. boil 10 minutes
5. add black beans and diced tomatoes
6. add chili powder, cumin, cilantro, salt/pepper
7. heat through (and until potatoes, etc are soft

Sauerkraut Stew

• 1 large onion
• 3 cloves garlic
• 3 big carrots
• 3 potatoes
• 1/2 green pepper (optional)
• 1-2 cups broth (vegetable/chicken)
• 2 jars (28.5 oz each) Gundelsheim Barrel Sauerkraut
• 2 links turkey sausage
• Salt & pepper to taste

1. chop & fry onions in olive oil
2. add minced garlic
3. add chopped carrots, potatoes, green pepper
4. saute for 5 mins
5. add 1 cup broth
6. boil for 10 mins
7. add sauerkraut & sausage
8. stew until heated through (....carrots & potatoes soft)
9. add salt & pepper as you wish!

Pureed Sweet Peas

• 8 oz frozen peas
• 1 medium onion, chopped
• 2 medium cloves of garlic, chopped
• 3 TBS chicken/vegetable broth (I just used water)
• 2 TBS sunflower seeds
• 1 TBS minced fresh herbs such as mint, basil, chervil, parsley (I used basil)
• salt and pepper to taste

1. Chop onions and garlic
2. Heat 1 TBS broth (water) in skillet
3. Saute onion in broth over medium heat for 4 minutes
4. Add garlic and saute for another minute
5. Add 2 TBS broth, peas and herbs and cook until tender
6. Puree in blender with sunflower seeds
7. Season with salt and pepper

This is so delicious - creamy and filling. I chose not to follow the directions and instead just threw everything together from the get-go. This is a great substitute for potato soup, mashed potatoes, etc (less starchy).