Benjamin's Grade Six Chocolate Chip Cookies

When Benjamin was homeschooled for grade six, Mom sometimes taught math in the kitchen. This recipe was (and is) one of Benjamin's favorites. He says they look like perfect chocolate chip cookies too. 

Stir together: 2 ½ cups flour 1 tsp baking soda ½ tsp salt 

In a separate bowl, mix together and beat until fluffy: 

½ cup butter or margarine ½ cup shortening 1 cup packed brown sugar ½ cup white sugar 

Add to butter mixture and beat well: 2 eggs 1 ½ tsp vanilla extract 

Add dry ingredients to beaten mixture and beat until well blended. 

Stir in: 

1 to 2 cups semi-sweet chocolate pieces 

1 cup chopped walnuts or pecans 

Drop dough from a teaspoon onto an ungreased cookie sheet, spacing two inches apart. 

Bake in 375° oven for 8 to 10 minutes or until done. 

Remove to a wire rack to cool. Makes about 6 dozen cookies.

Marina Tracy’s Shortbread

2 cups flour 

2 Tbsp sugar 

½ cup shortening 

1 egg 

½ cup milk (use extra to moisten if needed) 

3 tsp baking powder 

½ tsp salt 

Mix egg & milk with dry ingredients. 

 Press into two 9” pans. 

Poke with a fork to ventilate. 

Bake at 375° for 20 minutes or until golden brown.

Japanese Beef Curry

 Serves 4-6 over rice

 3 Tbsp butter or margarine, divided

1.5 lbs lean ground beef

1 onion, thinly sliced

2 tsp peeled and grated gingerroot

2 tsp grated garlic

3 Tbsp flour

3 Tbsp mild curry powder

3 ½ cups beef stock

½ tsp Garam Masala

 Optional extras: ½ cup canned corn; 2 cups chopped spinach; ½ cup chopped red pepper

 In a medium saucepan, melt 1 Tbsp butter over high heat.  Add the beef and cook about 5-6 minutes, stirring to break it up, until light brown.  Add the onion and continue stir frying 6-8 minutes until soft.  Stir in the ginger and garlic.  Temporarily remove from heat and set aside.

 Melt the remaining butter in a separate pan over low heat.  Add the flour and cook until thick and golden, about 3-4 minutes.  Sprinkle in the curry powder and mix well.  Gradually add the stock, whisking until smooth.

 Add the sauce mixture to the beef and onion mixture.  Return to heat and simmer, stirring occasionally, 10 minutes until sauce is thick.  If using, add any of the optional extras and simmer until vegetables and hot and spinach is melted, about 5 minutes.  Stir in the Garam Masala and serve over rice.

Red River Cereal Bread

 (My opinion: this is the only good thing you can do with Red River Cereal!)

Mix together in a large bowl:

1 ¼ tsp instant yeast

2 Tbsp brown sugar

1 ¼ tsp salt

½ cup Red River Cereal*

1 1/3 cup whole wheat flour

For a more artisanal bread, you can add chopped olives (1/3 cup) and chopped walnuts 1/3 cup).

 

Add and whisk until smooth:

2 Tbsp oil

1 1/3 cup warm water

 

Add about 1 ½ cups all purpose flour to make a stiff dough. 

Kneed for 3-4 minutes.  Let rise 20 minutes in a warm, humid environment (such as a microwave with a mug of hot water in it).  

 

Punch down and form into 2 small loaves. Let rise 45 minutes to one hour.  

 

Bake at 350°F for 25 minutes.

 

*The Red River Cereal can be substituted with rolled oats and some flax seed and chia seeds. 

Pumpkin Oatmeal Muffins

 Mix together dry ingredients:

1 cup rolled oats

1 ½  cups white flour

½ cup whole wheat flour

1 tsp salt

½ cup sugar

3 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp ginger powder

1 tsp mace

½ tsp nutmeg

½ tsp ground cloves

Mix together wet ingredients:

1 cup (soy) milk

½ cup oil

1 ¾ cups puréed pumpkin

2 eggs

2 tsp vanilla

Mix together wet and dry ingredients. Spoon into muffin tins. Makes 18-24 muffins

Bake at 375℉ for 25 minutes+

Sweet Potato, Carrot, Apple, and Red Lentil Soup

(Serves six)

Ingredients

¼ cup butter or margarine

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 large onion, chopped

½ cup red lentils

½ teaspoon minced fresh ginger

½ teaspoon ground black pepper

1 teaspoon salt

1 tsp minced garlic

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon paprika

4 cups chicken broth or vegetable broth

¼ cup white wine 

plain yogurt or feta cheese (optional)

Directions

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth and wine into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Turn burner off and allow the soup to stop bubbling. Use an immersion blender and puree the soup right in the cooking pot.

Add hot water as needed to thin the soup to your preferred consistency. Serve with yogurt or feta cheese for garnish.

(modified from AllRecipes)

Sour Cream Coffee cake muffins

Preheat oven to 400°F.  Makes 10 medium muffins.

*** Combine well in a large bowl:

1/3 cup oil

2 Tbsp water

1/3 cup sugar

2 eggs

1 cup sour cream or plain yogurt

2 tsp vanilla

1 diced apple, cored, skin on

 

 *** Combine in second bowl:

¼ cup brown sugar

 ½ cup walnut pieces

1 tsp cinnamon

2 cups flour

1 tsp baking powder

1 tsp baking soda

 

Fold dry ingredients into wet ingredients.  Mix for 10 strokes.

Spoon into greased muffin tin.

Bake for 20-25 minutes.

Peanut Butter Banana Muffins

 

Preheat oven to 400°F.  Makes 10 medium muffins.

***Combine well in a large bowl:

2 eggs

1/3 cup honey

1/3 cup oil

1/6 cup water

2 medium bananas, mashed

 

***Combine in second bowl:

1 ½ cups white flour

½ cup whole wheat flour

1 Tbsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup crushed peanuts

¼ cup sugar

1 tsp cinnamon

 

Fold dry ingredients into wet ingredients.  Mix for 10 strokes.

Spoon into greased muffin tin.

Bake for 20-25 minutes.

Lisako's Cabbage Pancakes - Okonomiyaki

Served as a dinner meal, this is a savory vegetable pancake introduced to us by our international student from Japan.

Recipe quantities are per-person.  These are made individually in an 8" fry pan.

Whisk together in a small bowl until smooth:

1/3 cup flour

1/4 cup water or milk or stock

1/2 tsp vegetable herb mix

Add:

about 2 cups finely shredded green cabbage

1 large egg

(Add optional extras if desired: chopped green onions, tiny shrimp or other seafood, cooked bacon, shredded cheese)

Mix until evenly coated.

In a frypan pre-heated to medium with a splash of oil, pour mixture and press down to form an even, cohesive mass. Cook uncovered for 3-5 minutes until pancake slides when the pan is shuffled a bit.  Using the lid or a plate, slide the pancake onto the up-turned lid, then place the frypan face down over the pancake.  Holding the lid to the pan, flip the pancake back into the frypan and return to the hot element and cook the second side, covered, for about 5 minutes.  Repeat the procedure to flip one more time and cook for an additional 5 minutes.

Slide onto a plate and serve with a light spread of mayonnaise and yakisoba or Okonomi sauce or other savory topping.

Voracious Vegan Pâté

 Make in advance so you can chill thoroughly before serving.  (Prep takes extra time given the number of ingredients)

 1 cup onion, diced

 5 mushrooms, diced

4 cloves garlic, diced

Splash of olive oil

1 cup raw sunflower seeds, ground

½ cup flour

½ cup nutritional yeast

2 tsp dried basil

1 tsp salt

1 tsp dried thyme

½ tsp dried sage

¼ cup kelp powder or dried seaweed

1 ½ cups water

3 Tbsp soy sauce

1 cup potatoes, grated

1/3 cup olive oil

¼ tsp black pepper

1 small carrot, grated

 Preheat oven to 350F.  In a medium saucepan, sauté the onions, mushrooms and garlic in oil on medium high heat until tender.  Meanwhile, in a large bowl, combine the ground sunflower seeds (you can grind them in a blender), flour, yeast, basil, salt, pepper, thyme, sage, and kelp.  Add the water, soy sauce, potatoes, and oil and stir together.  Stir in the sautéed vegetables and grated carrot and mix well.  Spoon mixture into a lightly oiled 9” pie plate.  Bake for 45 minutes or until centre is set and browned.  Chill thoroughly before serving.  Makes 6-8 servings as a side dish.

 

From “How It All Vegan”