Taste of Home Cookies

I've been busy so far this summer with my go-to cookie cookbook. Out of all the ones I've made over the past couple of weeks, these three are my favorites. The Frosted Cocoa Cookies have a little almond extract in the frosting. They're divine. Cool and refreshing, the Blueberry Squares are perfect to serve on a hot summer day. Be sure to store them in the refrigerator. Finally, the Pecan Metlaways are a classic true to its name! So go ahead, choose one or choose a couple. There's something here for everyone!

Frosted Cocoa Cookies

Blueberry Squares

Pecan Meltaways

Weekend Cooking: Greek Lentil Salad

Weekend Cooking is open to anyone with a food-related post to share: Book reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button, head over to Beth Fish Reads, and link up anytime over the weekend.

Before heading to the grocery store checkout, I like to make a quick pass through Wegmans book and magazine aisle. Their selection is second only to Barnes & Noble and I have been known to make an occasional impulse purchase - usually a cooking magazine.

It was Vegetarian Times that caught my eye last week. Since Margaret has become a vegetarian, I've been on a quest to expand my meatless recipe repertoire. The June 2011 issue has several interesting ideas, but with summer salad season just around the corner, I decided to try the Greek Lentil Salad first.

GREEK LENTIL SALAD

Ingredients:

1 cup French green lentils, rinsed and drained
1/4 small onion
2 bay leaves
1 large shallot, finely chopped (1/4 cup)
2 Tbs. lemon juice
1 small cucumber, diced (1 cup)
2 medium tomatoes, diced (1 cup)
1/4 cup chopped fresh mint
1 Tbs. olive oil
1/4 cup crumbled feta cheese

Directions:

1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool.

2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.

Serves 4

My Notes:

• The organic green lentils (from Wegmans) cooked in just 20 minutes.
• I skipped the shallot.
• When served with lettuce and a tomato, this was perfect for lunch. 
• I'm sure it would also be a welcome addition to the potato or macaroni salads usually served at summer barbecues.

This is my May submission for the The Foodie Challenge.

Kale and White Bean Soup

This is my first week of summer vacation . . . and 65°F has been the highest temperature. And it has been raining. Wonderful.

When I think of summer foods, I think of fresh fruits and vegetables, bright salads, delicate cakes, and chilled smoothies. Kale and White Bean Soup doesn't really come to mind. However, if you're having a cold and rainy week like we are, this soup would make an excellent lunch. Pair it with some fresh whole-wheat bread and you have yourself a satisfying, nutritious lunch. I made two batches this week, and paired the second with King Arthur's No-Knead 100% Whole Wheat Bread.

This recipe is from the Skinny Bitch: Ultimate Everyday Cookbook, which is filled with recipes that are "crazy delicious" and "good to the Earth and great for your bod." Yay for veganism!

Ingredients:

2 tablespoons grapeseed oil

1/2 onion, finely chopped

1 garlic clove, chopped

1 cup (130g) peeled and chopped carrots

1 celery stalk, chopped

1/2 cup (75g) peeled and cubed potatoes

2 tablespoons tomato paste

6 cups (1.4 l) water

2 tablespoons white miso paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

2 cups (135g) chopped kale with the hard spine removed

1 (14 ounce/400g) can white beans, drained and rinsed

1/4 teaspoon dried thyme

1 tablespoon chopped fresh basil

Pinch of Pepper

Directions:

Heat the oil in large saucepan over medium heat. Add the onion and sauté until golden brown, about four minutes. Add the garlic, carrots, celery, potatoes, and tomato paste until the ingredients are well combined. Add the water, white miso, cumin, coriander, and salt and bring to a boil. Lower the heat and simmer 30 minutes. Add the kale, white beans and thyme and simmer another half hour. Garnish with basil and pepper before serving.

Cal: 150 Fat: 5g Sat Fat: 0g Carb: 21g Fib: 5g Pro: 5g

Notes:

• This recipe makes six servings.
• I chopped up everything at the beginning.

La compote de pommes et petits gâteaux à la cannelle

(Hey, guys! This is a project for my French class . . . don't mind me! Or the mistakes, if you speak French. ;D)

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Bonjour! Cherchez-vous un dessert délicat, doux et fruité ? Voila! Cette recette est rapide et délicieuse, et le nettoyage est facile. Ces petits gâteaux seraient bons pour un pique-nique d'été. Si sortir votre couverture et votre panier pendant que ceux-ci sont dans le four!

Ingrédients:

1 bâton beurre doux, ramollir

½ c. et 1 tbsp. sucre surfin

1 c. farine autolevantes

2 oeufs

¾ c. compote de pommes sans sucre

¾ tsp. cannelle

½ c. noix de pecan hachés

½ c. raisins dorés

1 petite pomme, mincement coupé en tranches

1 tbsp. sucre

Directions:

Préchauffer le four à 175. Mettre des papiers dans une casserole de muffin. (muffin pan?) Mettre le beurre, la sucre, la farine, et les oeufs dans dans un bol et mélange jusqu'à c'est lisse et pale. (Deux à trois minutes.) Remuer dans la compote de pommes, la cannelle, les noix de pecan, et les raisins.

Ajouter la pâte dans les tasses. Mettre les tranches de pomme sur le sommet et asperger avec un petit sucre.

Cuire pour 25 minutes.

Enlever la casserole du four et attendre cinq minutes. Après, enlever les petits gâteaux et les a mis sur une étagère. Servir les petits gâteaux quand ils sont chauds.