lemon ricotta pancakes

reprinted from My Husband Cooks

2 meyer lemons (juice and zest)
2 lg eggs
1 c milk
1 c ricotta cheese
1/2 c sugar
1/4 c melted unsalted butter (1/2 stick)
1 tsp vanilla
1 1/2 c unbleached all-purpose flour
1 Tbsp baking powder
1/4 tsp salt

wisk the wet ingredients. add in the dry ingredients. pre-heat a large skillet over medium fire. (it's better to use too low of a fire than too high.) use a 1/4 c dry measuring cup to pour the batter into the skillet. when the pancakes begin to bubble on the top, they are ready to be flipped. cook until lightly golden brown on both sides.

makes ~20 pancakes

chili mango white chocolate chip cookies

1/2 c unsalted butter, room temperature
1/2 c light brown sugar, packed
1 egg
1/2 tsp vanilla
1 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c dried chili mango
1 c white chocolate chips

preheat oven to 350 degrees F. makes 24 cookies.

beat the wet ingredients. add in the dry ingredients. the batter will be very thick.

drop the batter onto a cookie sheet. bake 9-10 minutes, until the bottoms are starting to turn brown. cool on wire racks.

low-fat banana bread

* adapted from joyofbaking.com

1 3/4 c flour
3/4 c sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 c chopped nuts (optional), lightly toasted

2 lg eggs, lightly beaten
1/4 c vegetable/canola oil
1 3/4 c mashed banana (~5 medium bananas, overly ripe, mashed well)
1 tsp vanilla

preheat oven to 350 degrees F. prepare a loaf pan with butter or nonstick baking spray. combine dry ingredients in a large bowl. mix in chopped nuts. combine wet ingredients in another bowl. fold wet ingredients into dry ingredients. be careful not to over mix! bake on middle rack for 55 minutes.

dairy-free, quick corn soup

2-3 large cans of corn, liquid drained
2 medium red potatoes (or whichever kind you like!), small dice
1 onion, diced
salt
black pepper
mixed herbs and/or parsley
2 bay leaves
minced garlic (i used 2 heaping teaspoons)

in a large pot, saute the onion and potatoes until soft. add in 2/3 of the corn and the bay leaves. add salt, pepper, herbs/parsley, and garlic to taste. cook until the potatoes and onion are soft, but not breaking down.

carefully remove 1/2 of the soup liquid and solids and puree in a blender or food processor. add the puree back to the remaining soup. add the corn that had been set aside.

continue cooking until soup has thickened slightly.

chocolate cranberry scones

best scones ever. recipe from joy of baking. no adaptation needed.

2c (280 grams) all purpose flour
1/4c (50 grams) granulated white sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1/2c (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2c (90 grams) milk or semi sweet chocolate chips or chunks
1/2c (75 grams) dried cranberries
1 tsp pure vanilla extract
2/3c (160 ml) buttermilk

Egg mixture for brushing tops of scones:
1 lg egg, lightly beaten
1 tbs milk

Cinnamon Sugar:
2 tbs (30 grams) granulated white sugar
1/4 tsp ground cinnamon

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. To make the Cinnamon Sugar, mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift the confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 8 scones.

quick cranberry sauce

1/2 bag fresh cranberries
1/2 orange, zested and sliced
1/2 c orange juice
1/4 c water
1/2 c brown sugar
2 tbs honey
1 small [baking] apple, peeled and chopped into small pieces
pinch of salt
cinnamon stick (or ground)

combine all ingredients in a saucepan. heat over low flame until cranberries and apples break down and sauce thickens to desired consistency. adjust sugar/water as needed. remove orange slices and cinnamon stick before serving.

red lentil, pumpkin soup

1 lg onion
1/2 bag red lentils
1 sm can pumpkin (or butternut squash puree)
1 can chickpeas
curry powder
pepper
salt
red pepper flakes
garam masala

saute the onion in olive oil until soft. add the red lentils, pepper, red pepper flakes, salt, curry powder, and garam masala. add enough water to cover. as the lentils begin to break down, add the can of pumpkin and chickpeas. add more water if needed, until soup becomes desired consistency. cook until all of the lentils have broken down. adjust the spices/water as needed.