I love broccoli, raw, cooked, however. Here’s a great recipe for broccoli that Jill was sent from the New York Times (Dec 20, 2008):

Garlicky Sesame-Cured Broccoli Salad

Time: 10 minutes, plus 1 hour marinating

Ingredients:

• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon kosher salt, more to taste
• 2 heads broccoli, 1 pound each, cut into bite-size florets
• 3/4 cup extra virgin olive oil
• 4 fat garlic cloves, minced
• 2 teaspoons cumin seeds
• 2 teaspoons roasted (Asian) sesame oil
• Large pinch crushed red pepper flakes.

Procedure:

1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.

This came with the Carroll Electric Bill (Bella Vista).  Odd, but kinda tasty.

1 large coffee mug
4 tablespoons plain flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug and mix well.  Add egg and mix thorougly.  Pour in milk and oil.  Mix well.  Stir in chocolate chips, and vanilla.  Place mug in the microwave and cook for 3 minutes on high.  Cake will rise over the top of the mug, but don’t be alarmed! Allow to cool, and tip out onto a plate if desired.  Serves 2.

We made this tonight for dinner. Found it on the website for Canyon Ranch Spa. We ate at one of their restaurants in Vegas.

Roasted Red Pepper and Tomato Bisque

Ingredients:

• 1 tablespoon olive oil
• 3 red bell peppers, seeded and cut in quarters
• 1 large red onion, peeled and sliced
• 8 whole garlic cloves, peeled
• 3 cups canned diced tomatoes
• 1 1/2 teaspoons dry oregano
• 1 quart chicken stock
• 1 tablespoon chopped fresh basil
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 3 tablespoons heavy cram
• 8 teaspoons nonfat sour cream
• 1/2 cup whole-wheat croutons

Instructions:

1. Preheat oven to 400°. Coat a baking sheet with olive oil. Place peppers, skin side up on baking sheet. Fill in spaces with sliced onion and garlic cloves. Roast for 15 to 20 minutes or until skins of peppers turns brown. Run peppers under cold water and remove skins. Set aside.
2. In a large saucepan, combine tomatoes, oregano and chicken stock. Bring to a boil, reduce heat to medium low and simmer for 1 minute. Add peppers, onions and garlic. Cook for 10 minutes. Transfer to blender container and puree until smooth. Place back in saucepan and add basil, sugar, salt and pepper. Cook briefly. Remove from heat and add heavy cream.
3. Portion 3/4 cup in a bowl. Garnish with 1 teaspoon nonfat sour cream and 1 tablespoon whole-wheat croutons.

I made this as well tonight. I found the recipe on Foodnetwork.com.

Zucchini Parmesan Crisps

Ingredients:

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

from Cook’s Illustrated,  11/1999

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

Makes about 2 1/4 cups

3/4 cup water
1 cup granulated sugar
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 medium firm, ripe pears , peeled, cored, and cut into 1/2-inch chunks

Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

from Martha Stewart Living:

Ingredients

Serves 4.

* 2 containers (10 ounces each) brussels sprouts, ends trimmed, halved lengthwise through core
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1/2 cup medium-spicy kimchi with juice

Directions

1. Preheat oven to 425 degrees. On a rimmed baking sheet toss the Brussels sprouts with oil and season with salt and pepper. Roast, tossing once, until Brussels sprouts are brown and tender, 20 to 25 minutes.
2. Add the kimchi to the Brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.

from Martha Stewart Living

Ingredients

Serves 12.

* 3 tablespoons extra-virgin olive oil
* 1 1/2 medium onions, thinly sliced
* 3 garlic cloves, thinly sliced
* 3 pounds fresh green beans, trimmed
* 3 poblano chiles, seeds and ribs removed, cut into 1/4-inch strips (3 cups)
* 1 cup water
* 1 tablespoon coarse salt
* 1 teaspoon freshly ground pepper

Directions

1. Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.
2. Add garlic and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes. Serve immediately.

Serving Size : 4

Ingredients:

1 lb Ground beef
2 tb Fish sauce (nam pla)
6 Shallots, thinly sliced (chopped)
2 tb Ground roasted sticky rice** ground (prik khee no pon)
1/4 c Lime juice (a pon) ** — ¥
2 tb Scallion (spring onion),
2 tb Cilantro leaves, chopped
1 t Thai red chili pepper,
15 Mint leaves

Description:

The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and isone of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used.

Directions:

1. Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots.
2. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked.
3. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined.
4. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves.
5. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach.

** TERMS

Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed.
Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor.
Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors–and is available from Asian food stores.

Typed from: “Thailand, the Beautiful Cookbook.”, ISBN 0-00-255029-6. A

I made this recipe tonight. It was divine ! Ingredients cost around $20, but well worth it !

Martha Stewart Macaroni and Cheese

Serves 12

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)
• 2 cups grated Gruyère cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
• 1 pound elbow macaroni

1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

1 Cube of Butter
1 Cup Sugar
3 Eggs
3 Cups Flour
3 tsp Baking Powder
1/2 tsp salt
1 medium handfull Anise Seeds
1 Cup sliced almonds
1/2 Cup walnuts

Mix all ingredients together and form into two rolls (about 2 inches wide
and the length of a cookie sheet) Place on a greased cookie sheet and bake
at 350 for 30 minutes. Slice the rolls into cookies, about 1/2 to 3/4
inches thick, and re-bake the cookies at 300 for about 40 minutes, or
until the are crunchy. Try a few while they are still warm and soft…
before the second baking. Be sure to store in an air tight container.
Once cooled you can dip one side in chocolate… either semi-sweet or even
regular.