The New York Times Chocolate Chip Cookies

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Makes 18 large cookies.

Ingredients

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons sea salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate chips, at least 60 percent cacao content
• Sea salt

Directions

1. Sift together flours, baking soda, baking powder, and salt in a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light in color, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and incorporate without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool completely.

(Adapted from The New York Times)

Broiled Steak Salad

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Makes 4 servings.

Ingredients

• 1 lb sirloin steak, sliced 1-inch thick
• 1 box cherry tomatoes
• 4 small white potatoes, diced
• 1 bunch asparagus, cut in half
• 1 shallot, finely chopped
• 3 Tbsp olive oil
• salt and pepper to taste
• 3 oz Gorgonzola cheese
• 1/3 cup walnuts

Directions

(Adapted from Cheeky Kitchen)

Thai Fried Quinoa

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Makes 4 servings.

Ingredients

• 1 cup quinoa
• 1 cup coconut milk
• 1 cup vegetable broth
• 1/3 cup chopped green onions
• 1 Tbsp minced ginger
• 2 tsp minced garlic
• 1 cup frozen peas
• 1 cup pineapple
• 1/4 cup cilantro, chopped
• 1 Tbsp lime juice
• 2 Tbsp soy sauce

Directions

1. Set a saucepan over medium-high heat and add quinoa. Cook until toasted, about 4 minutes.
2. Combine coconut milk and vegetable broth and add to quinoa. Bring to a boil, then lower heat to a simmer, cover, and cook 15-20 minutes, or until liquid is absorbed.
3. Meanwhile, add a small of amount of olive oil to a skillet and place it over medium heat. Add green onions, ginger, and garlic; sauté for 2 minutes.
4. Add peas, pineapple, and cilantro; sauté for an additional 2 minutes.
5. Add quinoa to the skillet and cook until slightly brown and crisp, about 2 minutes.
6. Finish with lime juice and soy sauce.

(Adapted from Peas and Thank You)

Thai Chicken Wrap

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Makes 6 wraps.

Ingredients for Salad

• 1 lb chicken breast tenders
• 1 Tbsp olive oil
• Salt and pepper
• 2 cups fresh bean sprouts
• 1 cup coleslaw mix
• 3 scallions, chopped
• 12 basil leaves, chopped
• 6 whole wheat tortilla wraps

Ingredients for Peanut Sauce

• 1/4 cup room temperature peanut butter
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 2 tsp sugar
• 1/4 tsp cayenne pepper
• 2 Tbsp canola oil

Directions

1. Heat olive oil in a skillet over medium-high heat. Sprinkle salt and pepper onto chicken and cook about 4 minutes per side. Slice cooked chicken on an angle.
2. In a large bowl, combine sprouts, coleslaw, scallions, and basil. Set aside.
3. In a small bowl, whisk together peanut butter, soy sauce, vinegar, sugar, and cayenne. Stream in canola oil.
4. Add chicken to veggies and pour peanut sauce on top. Toss to combine.
5. Pile chicken salad onto tortillas, wrap tightly, and warm using a panini press or griddler.

Quinoa Burgers

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Makes 6 burgers.

Ingredients

• 1/4 cup red quinoa
• 1/2 cup vegetable broth
• 2 -  14 oz cans black beans, rinsed and drained
• 1/2 onion, diced
• 1/2 cup roasted red peppers, diced
• 1/2 cup cooked corn
• 1 can chipotle pepper, drained and diced
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 cup panko breadcrumbs

Directions

1. Combine quinoa and broth in a saucepan, bring to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes.
2. In a bowl, slightly mash the black beans. Add the remaining ingredients, including cooked quinoa, and chill for at least 2 hours.
3. Shape mixture into 6 patties. Add a bit of olive oil to a frying pan and brown the patties, about 3 minutes per side. Serve on a hearty bun with your choice of toppings and condiments.

(Adapted from Rueben’s Burger Bistro in Boulder, CO)

Pumpkin Penne Pasta Bake

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Serves 8.

Ingredients for Pasta Sauce

• 3/4 lb whole wheat penne pasta
• 2 onions, thinly sliced
• 3 Tbsp extra-virgin olive oil
• 16 oz ricotta cheese
• 1 (15 oz) can pumpkin pumpkin puree
• 1 Tbsp brown sugar
• 1/4 tsp ground nutmeg
• 1/4 cup vegetable broth
• white pepper and cayenne, to taste

Ingredients for Breadcrumbs

• 2 1/2 cups fresh breadcrumbs (we thawed whole wheat buns from our freezer and processed the pieces in our mini-prep food processor)
• 1/2 cup walnuts, chopped
• 1/4 cup unsalted butter, melted
• 2 tsp ground sage
• 1 tsp dried oregano
• 1/4 tsp ground paprika
• salt and freshly ground pepper, to taste

Directions

1. Preheat the oven to 375°F. Grease a 9 x 11 baking dish (or two smaller dishes).
2. Prepare penne pasta according to the directions on the box. Drain and rinse with cold water.
3. In a large pan over medium heat, saute onions in olive oil until slightly brown and caramelized, about 15 minutes. Set aside.
4. In a large bowl, combine ricotta, pumpkin, brown sugar, nutmeg,, white pepper, cayenne, and broth. Add cooked penne pasta and caramelized onions. Pour mixture into prepared baking dish.
5. For the breadcrumbs: Combine all ingredients until breadcrumbs are lightly coated. Sprinkle evenly over pasta.
6. Bake 28 to 30 minutes, until top is golden brown. Cool 5 minutes before serving.

(Adapted from Veganomicon)

Santa Bread

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Makes 1 loaf.

Ingredients

• 4 to 4-1/2 cups bread flour
• 1/2 cup sugar
• 2 packages (1/4 oz each) active dry yeast
• 1 1/2 teaspoons salt
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup butter, cubed
• 2 eggs
• 2 raisins
• 2 egg yolks
• 2 to 3 drops red food coloring

Directions

1. In a large bowl, combine 2 cups flour, sugar, yeast, and salt. In a small saucepan, heat milk, water, and butter to 120°-130°F. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (or let your electric stand mixer do the work). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Punch dough down. Turn onto lightly floured surface; divide into two portions, one slightly larger than the other.
4. Shape larger portion of dough into an elongated triangle with rounded corners for Santa’s head and hat.
5. Divide smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 inch of top. Position on Santa’s face; twist and curl into beard.
6. Use remaining dough for mustache, nose, hat pom-pom and brim. For mustache: flatten and cut ends into small strips with scissors. Place above beard. For nose: Place a small ball above. For hat: Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create hat brim; position under hat.
7. With scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat each egg yolk. Add red food coloring to one yolk; carefully brush over hat, nose, and cheeks. Brush plain yolk over remaining dough.
8. Cover loosely with foil. Bake at 350°F for 15 minutes. Uncover; bake 10-12 minutes longer, or until golden brown. Cool on a wire rack. 

(Adapted from Taste of Home)

Carrot Cake

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Makes a two-layer cake to serve 12.

Ingredients for Cake

• 3 cups all-purpose flour
• 2 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 1/3 cups canola oil
• 4 eggs
• 2 cups shredded carrots
• 1 cup crushed pineapple
• 2 teaspoons vanilla
• 1 cup chopped pecans

Ingredients for Frosting

• 2 – 8oz packages cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 teaspoons vanilla
• 3 cups confectioners’ sugar

Directions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, beat together oil and eggs. Add carrots, pineapple, and vanilla; beat again. Slowly add dry ingredients to wet ingredients, and mix until moistened. Beat for two minutes, then stir in pecans.
4. Divide batter evenly among cake pans. Bake 25-30 minutes until toothpick comes out clean. Cool completely on wire racks.
5. For frosting: In a small bowl, combine cream cheese, butter, and vanilla. Beat at low speed until combined. Gradually add sugar, and beat until fluffy.
6. Place one cake layer onto platter and top with frosting. Place second layer on top. Spread frosting evenly and smoothly on sides and top of cake. Refrigerate before serving.

(From the Kitchen of Aunt Jane)