Posted by Scott Torborg

This recipe came from my co-worker Don.  He brought these in on his birthday and they were fabulous.   Don found the recipe on the Splendid Table site, a radio program by Minnesota Public Radio.  He also had a couple changes from the original recipe:

“I made smaller cookies than the recipe defines, and these were baked for 17 minutes at 350 degrees F.  Next time I’ll try 16.5 minutes.  A couple of good tricks are to use parchment paper or baking mats, to use thin silver cookie sheets rather than air-bake pans, and to make sure the baking powder is no older than nine months.”

2 C. minus 2 T. (8-1/2 ounces) cake flour
1-2/3 C. (8-1/2 ounces) bread flour
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
1-1/2 tsp. coarse salt
2-1/2 sticks (1-1/4 C.) unsalted butter
1-1/4 C. (10 oz.) light brown sugar
1 C. plus 2 tablespoons (8 oz.) granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

1. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. 3. Drop chocolate pieces in and incorporate them 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.
4. 4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. 5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. 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 a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

   Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.

   Makes 1-1/2 dozen 5-inch cookies
   Time: 45 minutes, plus at least 24 hours for chilling

Posted by Liza Torborg

I got this recipe from Real Simple magazine. I love baked macaroni and cheese and this seems to be a more healthy version using multigrain pasta and cauliflower.  It’s delish!

12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

1. Heat oven to 400º F.
2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
3. Meanwhile, pulse the bread in a food processor until coarse crumbs form.  Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
4. Return the pasta pot to medium heat and add the remaining tablespoon of oil.  Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft,  5 to 7 minutes.  Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.
5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

Posted by Meg Dolf

3 skinless boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 T. lemon juice
1 C. chunky salsa
8 oz. corn tortilla chips
1/2 c. shredded Monterrey jack/pepper jack cheese (optional)

Directions:

1. In a large pot over medium heat, saute the chicken in the oil for 5 min.
2. Add the garlic & cumin and mix well.
3. Then add the broth, corn, onion, chili powder, lemon juice, & salsa.
4. Reduce heat to low and simmer for about 20-30 minutes.
5. Break up some tortilla chips into individual bowls* and pour soup over chips.
6. Top with cheese and a little sour cream.

* We used the chips to eat the soup (instead of spoons) rather than break them into our bowls.

NOTE – The recipe doesn’t call for it, but we added one can of black beans – drained and rinsed.

Posted by Scott Torborg

Went down to Iowa to visit my father in-law with the family and he made this for lunch.  It was so simple to make and yet so tasty.  Certainly something we’ll be trying again at home.  Thanks Rog!

1 1/2 lb. browned ground beef
1/2 medium onion, chopped
1 can – chicken gumbo soup
1 1/2 T. mustard
1 T. ketchup

Simmer for 30 minutes and serve.

Posted by Scott Torborg

I got this recipe from our neighbors, the Langs.   The consistency is perfect, not too thick/pasty and not too watery . . . plus it’s packed with flavor.

3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken

In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery.  Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender.  Melt the butter in a medium saucepan.  Then add the four, salt and pepper.  Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out.  Stir whipping cream mixture into rice mixture.  Stir in chicken.  Heat through, then serve.