Lactose-free Pumpkin Pie with Almond-Ginger Meringue Topping

1/2 cups cooked pumpkin puree 

2/3 cup brown sugar

1 t ground coriander

1 t ground ginger

1/4 t ground nutmeg

1/4 t salt

Juice and grated zest of 2 organic oranges

2 eggs lightly beaten

1 c nonfat vanilla soymilk or milk

1 unbaked 9-inch pie crust

Almond-Ginger Meringue

2 egg whites

1/4 c granulated sugar

Few grains salt

1/4 t vanilla extract

1/3 c finely chopped crystallized ginger

1/4 c finely chopped toasted almonds

Preheat the oven to 450 degrees F.  In a mixing bowl, combine the pumpkin, brown sugar, spices and salt until the brown sugar is dissolved.  Stir in the orange juice, zest, eggs, and milk.  Pour into the pie shell and bake for 15 minutes.  Lower the heat to 350 degrees and bake until the filling is set, 40 to 50 minutes.  

White the pie is baking, prepare the Almond-Ginger Meringue: Using an electric mixer, beat the egg whites to the soft peak stage.  Slowly add the sugar while continuing to beat.  Fold in the salt and vanilla, then add the ginger and almonds.  When the pie comes out of the oven, turn the heat to 425 degrees and allow to preheat for a few minutes.  Spread the meringue over the baked pie, covering the surface completely.  Bake until the meringue is golden brown, 3 to 5 minutes.

Ratatouille

Very delicious.

2 T. virgin olive oil

1 white or yellow onion, diced

1/2 t. sea salt

3 cloves garlic, chopped

1 medium eggplant, unpeeled, diced (about 3 cups)

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 small zucchini, diced (about 2 cups)

1 yellow summer squash, thinly sliced (about 2 cups)

2 to 3 ripe tomatoes, diced (about 2 cups)

About 1/4 t freshly ground black pepper

2 T. shredded fresh basil leaves

1 t. fresh oregano leaves

• In a large pan, heat the oil over medium heat.  Add the onion, sprinkle with 1/4 teaspoon of the salt, and cook, stirring occasionally, until soft, 3 to 5 minutes.  Add the garlic and cook until soft, 2 to 3 minutes.  Add the eggplant and peppers, stir to coat with oil, reduce the heat to medium-low, cover and cook for 10 minutes.
• Add the zucchini, summer squash, and tomatoes, cover and cook for another 10 minutes.  Season to taste with salt and pepper, add the basil and oregano, reduce the heat to low, and summer for 10 minutes. Remove the cover and simmer for 5 minutes to reduce the pan juices, if necessary.  Serve hot of chilled
• (Be careful not to overcook)

Nanaimo Bars

Really good.

cookie:

1/2 c. butter
1/4 c. sugar
1/3 c. cocoa
1 egg
1 3/4 c. graham crackers
1 c.
1 c. shredded coconut
1/2 c. chopped almonds

peanut butter filling:

1/3 c. butter
1/3 c. peanut butter
1/2 c. sugar

chocolate glaze:

4 ounces semi-sweet chocolate
2 T. bytter

line 8 x 8 pan with foil

Dark chocolate peanut butter cups

The measurements here don't have to be that precise, since there is no actual baking involved.

350g / 12 oz (about 2 cups) smooth peanut butter
1 cup of salted roasted peanuts
225g / 8oz (about 1 cup) icing sugar
50g / 1.8oz (about 1/4 cup) brown sugar, or raw sugar (Rohzucker)
500g / a bit more than a pound, or 5 bars, of dark chocolate, minimum cacao 50% (I used Cailliers Cremant)
90g / 3oz unsalted butter
Supplies needed: shallow paper cake/muffin cups (use regular cake cups if you can't find shallow ones), plastic zip bag

Chop up the peanuts with a knife or in the food processor until they are as fine as you'd like them to be.
Put the peanut butter, 60 grams/2 oz (2/3rds of the) butter, peanuts, and both sugars in a sturdy plastic zip bag.

Press the air out of the bag and close it. Knead and mix the bag until the contents are completely mixed and smooth.

Once the mixture is mixed, press down the mixture towards one corner. Cut off the corner with scissors, and twist the bag - now you have a sort of pastry bag.
Squeeze about a tablespoon worth of the peanut butter mixture into each paper cup, smoothing out the top of each with your finger. Each cup should be about 1/2 full. It's easier if you keep each cup in the stack of other paper cups for stability while you fill them.
Once the peanut butter mixture is all used up, make the chocolate topping. Break up the chocolate into a bowl or a soup plate (the soup plate will allow for faster melting since the chocolate is more spread out). Melt it in the microwave at medium for about 3 minutes. Check at this point; if the chocolate is still hard, mix and nuke for about 1 minute more. Add the rest of the butter, and nuke for another 30 seconds. Mix the chocolate and butter well with a spoon until smooth.
Fill up each cup with the chocolate, smoothing out the top with a knife.

Cool in the refrigerator until the chocolate is firm, about 1 hour. Makes about 24 cups.

Note: if you would rather not put in peanuts, increase the amount of peanut butter by about 1/2 cup, and add about 1/2 teaspoon of salt. You can also use chunky style peanut butter increasing the amount by about 1/2 cup.

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Watermelonade

[from epicurious]

1 (12-lb) watermelon (preferably seedless)
1/4 cup sugar, divided
4 tsp fresh lemon juice, divided
16 cups ice cubes, divided

garnish with lemon slices & mint sprigs.

Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice. You can also make this one day ahead and leave in the fridge to chill. The drink will separate, so you'll have to stir it up a bit before serving.

Chocolate Chip Cookies

2 cups minus 2 T (8 1/2 ounces) cake flour

1 2/3 c (8 1/2 ounce) bread flour

1 1/4 t baking soda

1 1/4 t baking powder

1 1/2 t course salt

 2 1/2 sticks ( 1 1/4 c) unsalted butter

1 1/4 c (10 ounces) light brown sugar

1 c plus 2 T (8 ounces) granulated sugar

2 eggs

2 t natural vanilla extract

1 1/4 pounds bittersweet chocolate disks (at least 60 percent cocao content)

sea salt.

1. Sift flours, baking powder and salt into a bowl.  Set aside.

2. Using a mixer, cream butter and sugars together until very light.  Add eggs.  Stir in vanilla.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 - 36 hours.  

3.  Preheat oven to 350 degree. Sprinkle sea salt on cookies.  Bake for 10 minutes.  Line baking sheet with parchment paper or a nonstick baking mat.

Veggie Stuffed Shells

1 C Non-fat cottage cheese

1/2 C Mozzarella cheese, shredded (can use lactose-free cheese)

1/4 C Parmesan cheese, grated

1 head Broccoli, chopped

2 Green onions, minced

1/2 tsp. Oregano

1/4 tsp. White pepper

20 Jumbo shells, cooked, drained Veggie cooking spray

1 C Spaghetti sauce 

Mix first 7 ingredients in a bowl.  Fill each shell with 1 1/2 Tbs. of cheese mixture.

Place shells in a 13x9" pan coated with cooking spray.  Bake uncovered at 375 degrees for 15 min.  Place sauce in a saucepan and heat until bubbly.  Simmer on low until shells are hot.  Cover shells with sauce.

Best Hummus Ever

Ingredients:

1 1/2 cups cooked or canned (one 15 ounce can) drained garbonzo beans (you can use white beans or black beans as well)

1/4 c sesame tahini paste

1 t. finely minced lemon zest (yellow part of peel)

Pinch red-pepper flakes

2 T fresh orange juice

1/4 c fresh lemon juice

3/4 t salt

1/4 t ground cumin

6 T olive oil

1. You can use a food processor or you can mash by hand the beans, tahini paste, lemon zest and red-pepper flakes for 1 to 2 minutes or until smooth.

2. Add the orange juice, lemon juice, olive oil, salt and cumin. Process until smooth.

3. If hummus is on the thick side, you can add a teaspoon or two of water to adjust the consistency. Store in the refrigerator.