Broccoli Stir-Fry with Chicken and Mushrooms

Chop, Fry, or Boil: Eating for One, or 6 Billion

I used carrots instead of mushrooms.

2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 lb broccoli, trimmed and cut into bite size pieces
8 oz mushrooms, cleaned, trimmed, sliced
salt
1 cup water
8 oz boneless skinless chicken breast, cut into 1/2 inch pieces
2 tablespoons soy sauce
black pepper

Ginger Mango Stir-Fry

Runners World, February 2011

In a skillet, cook two cups cubed chicken. Mix in one sliced red bell pepper, one cup frozen mango slices, two tablespoons soy sauce, one tablespoon chopped ginger, 1/2 teaspoon red chili flakes, and juice of one lime. Cook three minutes. Serve over brown rice.

Cinnamon Raisin Loaf

Joy of Cooking, p. 746

Combine and let stand until yeast is dissolved:
1 package active dry yeast
3 tablespoons warm water

Add:
1 cup milk, warmed
5 tablespoons melted butter
3 tablespoons sugar
1 large egg
1 teaspoon salt

Mix for 1 minute. Gradually stir in until dough is moist but not sticky:
3 1/2 to 4 cups flour

Knead for about 10 minutes until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

While the dough is rising, place in a small saucepan with enough cold water to cover by 1/2 inch:
1/2 cup raisins
Bring to a boil, drain well, and let it cool. Stir together
2 tablespoons sugar
2 teaspoons cinnamon

Grease an 8 1/2 by 4 1/2 inch loaf pan. Punch the dough down. Using rolling pin, roll the dough into an 8-inch-wide rectangle, about 1/2 inch thick. Brush the surface of the dough with:
1 1/2 teaspoons melted butter

Sprinkle all but 2 teaspoons of the cinnamon mixture over the dough, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough as you would a jelly roll. Pinch the seam and ends closed. Place seam side down in the pan. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

Preheat oven to 375. Whisk together and brush over the top of the loaf:
1 egg
pinch of salt

Sprinkle the top of the dough with the remaining cinnamon mixture. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 40 to 45 minutes. Remove the loaf from the pan to a rack. While the bread is still hot, brush the top with:
2 teaspoons melted butter

Let cool completely before slicing.

Pasta Pomodoro

from Runner's World, October 2010

Lew's specialty.

1/4 cup olive oil
3 garlic cloves, crushed
3 16 oz cans of peeled, whole Italian plum tomatoes, such as San Marzano
1 teaspoon oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano, salt, and pepper. Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste.

Simmer pomodoro on low. Add one pound of pasta to a pot of boiling, salted water. Two minutes before it's cooked, remove pasta from water and add to sauce. Cook until tender, allowing pasta to absorb sauce. Add a little pasta water if needed to keep sauce liquid. Drizzle with olive-oil. Sprinkle with Italian cheese, such as Grana Padano. Garnish with basil. Serves six.

Homemade Granola

4 cups oats
1 cup chopped almonds
1/2 cup coconut
1/4 cup sunflower seeds
1/2 cup pure maple syrup
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup dried cranberries

Toss oats, almonds, coconut, and seeds with syrup, oil, cinnamon and salt. Bake 25-30 minutes on cookie sheet at 350 degrees. Add cranberries.

Cranberry, Apple, and Walnut Sauce

Cooking Light, November 2009

Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.

1 cup sugar

3/4 cup fresh orange juice

1/2 cup white wine

1 cinnamon stick

2 cups diced peeled Granny Smith apples

1 1/2 teaspoons minced peeled fresh ginger

1/8 teaspoon ground red pepper

1 12-oz package fresh cranberries

1 tablespoon grated orange rind

1/2 cup coarsely chopped walnuts

1. Combine first 4 ingredients in a large saucepan; bring to boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool, stir in walnuts. Yield: 4 cups.

Gingerbread Choc Chip Bars

2 sticks butter
2 1/4 cup flour
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup brown sugar
1 1/4 cup granulated sugar
4 eggs
1 teaspoon vanilla

Mix flour through salt.
In separate bowl, mix butter, sugars, eggs, and vanilla. Add flour mixture, then chocolate chips.
Line 9x13 pan with waxed paper. Bake at 350 degrees for 40-50m minutes.