Eunice's Sugar Cookies

This recipe is from the cookbook Lara and I made from my Grandma's recipe file. A classic sugar cookie - simple and delicious.

1/2 c margarine

1/2 c butter (i used 1 c butter and it was fine)

1 c sugar

1/2 tsp. salt

1 egg

1 tsp. vanilla (I just realized this could read 1 T - take your pick!)

"sift" dry ingredients (I have never done this)

2 c flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar (or 1 tsp. baking powder)

The instructions on the recipe card said:

"Form into balls and flatten out with a fork. Sprinkle with sugar."

For those of you who like a little bit more detail (like the temperature and time to cook!) we have figured out the following:

Bake in a 350 degree oven for 10 - 12 minutes (10 will be chewy, with light brown edges - 12 and more will be crispier).

Cream the butter and sugar together. Add the egg and vanilla.

Put all dry ingredients in a bowl. Sift if you are so inclined. I use a fork to just work through the mixture.

Slowly mix in the dry to the wet.

Put in the refrigerator for about an hour.

NOW, you can form into balls and flatten with a fork. Sprinkle with sugar. If you like, I also sprinkle in cinnamon.

Creamy Leek-Potato Soup

Creamy Leek-Potato Soup
Serves 4 to 6.   Published March 1, 2010.   From Cook's Illustrated.

A garnish is essential to add texture and flavor to this soup. We like fried leeks, crisp bacon bits, a dollop
of sour cream, or freshly chopped chives. The soup can also be garnished with garlic chips or garlic
croutons.

Ingredients
4 Medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4
cups), dark green parts halved, washed, and cut into 2-inch pieces
2 Cups low-sodium chicken broth
2 Cups water
4 Tbsp (1/2 stick) unsalted butter
1 Medium onion, chopped medium (about 1 cup)
Table salt
1 Small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 Bay leaf
1 (4-inch) sprig fresh thyme or tarragon
1 Large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces.
Ground black pepper

Instructions
1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce
heat to low, cover, and simmer 20 minutes.
2. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much
liquid as possible; set aside. Discard solids in strainer and rinse out sauce pan.
3. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced
leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until
vegetables are softened, about 10 minutes.
4. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil.
Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
5. Add toasted bread and simmer until bread is completely saturated and starts to break down,
about 5 minutes.
6. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until
smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup.
7. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with
garnish

Fettuccine With Lima Beans, Peas, and Leeks

 Con Poulos

Serves 4

Hands-on Time: 25m

Total Time: 25m

Ingredients

• 12 ounces fettuccine (3/4 box)
• 1 10-ounce package frozen lima beans (about 1 1/2 cups)
• 1 cup frozen peas
• 2 tablespoons olive oil
• 2 leeks (white and light green parts), cut into half-moons
• kosher salt and black pepper
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh tarragon
• 1/4 cup grated pecorino or Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper.

3. Cook the leeks, stirring occasionally, until tender (but not brown), 8 to 10 minutes.

4. Add the cream and cook until slightly thickened, 3 to 4 minutes.

5. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Tip

Save some of the water that your pasta has been cooked in. Add a bit to the pasta if it seems dry after it’s been tossed with sauce.

Nutritional Information

Calories 684; Fat 27g; Sat Fat 13g; Cholesterol 66mg; Sodium 317mg; Protein 22g; Carbohydrate 90g; Sugar 8g; Fiber 9g; Iron 6mg; Calcium 202mg

Kale and White Bean Soup

Hans Gissinger 

Serves 8

Hands-on Time: 25m

Total Time: 30m

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 2 stalks celery, sliced
• 1 large onion, chopped
• kosher salt and black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
• 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
• 2 tablespoons chopped fresh rosemary
• 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
• 1 tablespoon fresh lemon juice
• 1 loaf country bread, warmed

Directions

1. Heat the oil in a large pot over medium-high heat.

2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutritional Information

Calories 205; Calories From Fat 57; Protein 10g; Carbohydrate 29g; Sugar 1g; Fiber 5g; Fat 6g; Sat Fat 2g; Calcium 225mg; Iron 3mg; Sodium 610mg; Cholesterol 5mg

Dijon Salmon Cakes With Couscous

Romulo Yanes

Serves 4

Hands-on Time: 15m

Total Time: 15m

Ingredients

• 1 10-ounce package couscous
• 1/2 cup halved kalamata olives
• 1/4 cup torn fresh mint
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 pound skinless salmon fillet
• 2 scallions, roughly chopped
• 1/4 cup panko bread crumbs
• 2 tablespoons Dijon mustard

Directions

1. Cook the couscous according to the package directions. Fold in the olives, mint, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

2. In a food processor, pulse the salmon, scallions, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.

3. Mix in the bread crumbs and mustard and form into 8 patties.

4. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Serve with the couscous.

http://www.realsimple.com/food-recipes/browse-all-recipes/dijon-salmon-cakes-couscous-00000000037942/index.html# 

Tuscan Lamb With Tomatoes and Polenta

 Quentin Bacon

Serves 4

Hands-on Time: 15m

Total Time: 25m

Ingredients

• 1 teaspoon olive oil
• 8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
• kosher salt and black pepper
• 2 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/2 cup dry white wine
• 1 tablespoon fresh rosemary leaves
• 3/4 cup instant polenta
• 1 tablespoon unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.

2. Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.

3. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.

4. Nestle the chops in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.

5. Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes.

6. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the chops and tomato sauce.

Tip

Polenta, coarsely ground cornmeal, is an Italian staple. The instant version cooks in less than 5 minutes, versus 45 minutes for regular polenta. In a pinch, you can substitute finely ground cornmeal, though the texture will be slightly different

Watercress Salad With Beets and Feta

Con Poulos

Serves 4

Hands-on Time: 10m

Total Time: 10m

Ingredients

• 2 bunches watercress, thick stems removed (6 cups)
• 1 15-ounce can whole beets, drained and thinly sliced
• 4 to 5 tablespoons Lemon and Shallot Vinaigrette
• or bottled Italian vinaigrette
• 1/2 cup crumbled Feta (about 2 ounces)

Directions

1. In a large bowl, toss the watercress and beets with the vinaigrette.

2. Sprinkle with the Feta.

Tip

You can add fresh beets to this hearty salad; but roast them first, to bring out their sweetness. Here’s how: Drizzle them with olive oil, wrap in foil, and cook at 400° F until tender, about 1 hour. Peel when cool.

Nutritional Information

Calories 146; Fat 10g; Sat Fat 3g; Cholesterol 13mg; Sodium 506mg; Protein 4g; Carbohydrate 12g; Sugar 8g; Fiber 2g; Iron 2mg; Calcium 148mg

http://www.realsimple.com/food-recipes/browse-all-recipes/watercress-beets-feta-salad-recipe-00000000032797/index.html