chicken in a creamy sun-dried tomato and wine sauce, served over pasta

this is from a magazine i found in a dr's office. it's really really good.

3 tbs butter
1 tbs olive oil
4 large boneless, skinless chicken breast halves, cut into thin strips
2 tbs all-purpose flour
1 lb dried pasta
2 shallots, minced
1/2 cup white wine (i use chicken broth)
2/3 cup whipping cream
1/2 cup oil-packed sun-dried tomatoes, drained, chopped (i usually use the ones in a bag, not oil-packed)
3 tbs chopped fresh basil
salt and pepper

bring large quantity of salted water to a boil in a stockpot.

melt butter and oil in large skillet. toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. transfer with a slotted spoon to a plate.

add pasta to boiling water. add shallots to skillet and saute over medium heat for 1 minute. stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. bring to a boil, reduce heat, and simmer until the sauce thickens.

return chicken to skillet to heat through. salt and pepper to taste.

when pasta is al dente, drain, reserving 1/2 cup pasta water to add to sauce if it needs more liquid, or for added richness, add more cream. serve sauce over cooked pasta.

peanut butter whoopie pies

from martha stewart. fun to make and yummy to eat.

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract


filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

preheat the oven to 375 degrees. sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. mix on high speed until smooth, about 3 minutes. add egg; mix until pale and fluffy, about 2 minutes. mix in half the flour mixture, then the milk and vanilla. mix in remaining flour mixture.

drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. bake until cookies spring back when lightly touched, 12 to 14 minutes. let cool on sheets on wire racks 10 minutes. transfer cookies to wire racks using a spatula; let cool completely.
make filling: put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. mix on high speed until smooth. reduce mixer speed to low. add confectioners' sugar; mix until combined. raise speed to high, and mix until fluffy and smooth, about 3 minutes. season with salt, if desired.
assemble cookies: spread 1 scant tablespoon filling on the bottom of 1 cookie. sandwich with another cookie. repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

frozen chocolate bananas

i found this in cookie magazine. afton absolutely begs for these.

2 ripe but firm bananas
6 oz dark chocolate, chopped or semi-sweet chocolate chips
2 tbs vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)

line a baking sheet with nonstick foil or parchment paper.
cut the bananas in half and insert a popsicle stick into each half. place them on the baking sheet and freeze for 15 minutes.
meanwhile, melt the chocolate with the oil in a pyrex measuring cup in the microwave (check every 30 seconds). stir until smooth
roll each banana half in the chocolate, then quickly sprinkle with your topping, if using.
freeze until the chocolate sets, 30 minutes.
serve or freeze in an airtight container for up to a week.

alton brown's basic waffle recipe

"these are the best waffles" said the girls. from alton brown.

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
vegetable spray, for waffle iron

directions
preheat waffle iron according to manufacturer's directions.
in a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. in another bowl beat together eggs and melted butter, and then add the buttermilk. add the wet ingredients to the dry and stir until combined. allow to rest for 5 minutes.
ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. close iron top and cook until the waffle is golden on both sides and is easily removed from iron. serve immediately or keep warm in a 200 degree F oven until ready to serve.

ellie's black bean dip

this is a delicious black bean dip from ellie krieger, the healthy cooking lady on the food network.

ingredients
2 teaspoons olive oil
1/2 medium onion, diced (about 3/4 cup)
1 clove garlic, minced (about 1 teaspoon)
1 tablespoon seeded and minced jalapeño pepper
1 (15.5 ounce) can black beans, preferably low-sodium, drained and rinsed
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon water
salt and freshly ground black pepper to taste

cooking instructions
heat the oil in a medium skillet over medium-high heat. add the onion and cook, stirring, until softened, about 5 minutes. stir in the garlic and jalapeño and cook for 1 minute.
place the beans in a food processor. add the onion mixture and the remaining ingredients and process until smooth.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

spinach with cilantro cashew dressing

this is from the moosewood cookbook, i think.

8 cups fresh spinach, loosely packed (about 5 oz)
1 large tomato, cut into wedges
1/4 cup canola or other vegetable oil
3 tbs fresh lime juice
2 small garlic cloves, minced or pressed
2 tbs chopped fresh cilantro
1/4 tsp salt, more to taste
2 tbs toasted coarsely chopped cashews

stem and rinse the spinach. spin or gently pat it dry. tear the large leaves into smaller pieces and leave the small leaves whole.
arrange the spinach in a serving bowl and top it with the tomato wedges. combine the oil, lime juice, garlic, cilantro, salt and cashews in a blender and puree until smooth.
just before services, pour on the dressing, and toss well.

salmon and green bean salad

this is one of my favorite salads. the recipe is from a light cooking pasta cookbook. kara requested this, so here you are sister.

1 can (61/4 oz) salmon (i usually use any leftover salmon from dinner)
8 oz pasta shells
3/4 cup green beans, cut into 2 inch pieces
2/3 cup finely chopped carrots

dressing:
1/2 cup nonfat cottage cheese
3 tbs plain nonfat yogurt
1 1/2 tbs lemon juice
1 tbs fresh dill
2 tsp grated onion
1 tsp prepared mustard

flake the salmon

cook pasta. add green beans to pasta for the last 2-3 minutes. drain and rinse pasta and beans under cold water.

in a food processor or blender...combine cottage cheese, yogurt, lemon juice, dill, onion and mustard. process til smooth.

combine pasta, beans, salmon and carrots.

pour dressing over pasta mixture and gently stir to combine.
(i usually add a bit of salt to taste)

smoky red rice and chorizo with black beans

i think this is from racheal ray. i switched out the chorizo for kielbasa, something my family will more willingly eat.

1 3/4 cups chicken broth
1 tbs olive oil
1 cup white rice (i use brown)
1 cup drained piquillo peppers or 2 roasted red peppers (i roasted 2 red peppers)
1/3 cup flat-leaf parsley, finely chopped
1 tsp smoked paprika
one 3/4 to 1lb package spanish chorizo, cut on an angle into 12 slices
2 serrano chiles, seeded and chopped (i used mild green chiles)
1 small onion, chopped
2 cloves garlic, chopped
15 oz can diced fire-roasted tomatoes, drained
15 oz can black beans, rinsed and drained

in a pot, bring the chicken broth and oil to a boil. add the rice, cover and simmer for 15 min.
puree peppers in a food processor.
stir puree into rice, along with parlsey and paprika. cover, turn off heat, and let stand for 5 min.
meanwhile, in a large skillet, heat a drizzle of olive oil over med-high heat. add the chorizo and cook until crisp, turning, about 2 minutes on each side. transfer to a paper towel to drain. add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. stir in the tomatoes and beans; season with salt and pepper.
serve the rice in shallow bowls and top with beans and chorizo.

peanut butter cookies

this recipe is good if you don't like super-sweet cookies. it's from the food network test kitchen cookbook.

1 1/3 cups all-purpose flour
1/2 tsp baking soda
pinch fine salt
8 Tbs unsalted butter, softened (1 stick)
1/2 cup firmly packed dark brown sugar
1 large egg, room temperature
3/4 cup smooth peanut butter
granulated sugar, for rolling

whisk the flour with the baking soda and salt in a small bowl. slowly beat the butter with the brown sugar in a medium bowl with an electric mixer until just blended. then beat on high until light and fluffy, scraping the sides of the bowl as needed, about 10 minutes. beat in the egg and peanut butter.

turn the mixer to low and beat in the flour mixture to make a smooth dough. scrape the dough onto a piece of plastic wrap, flatten into a disk, wrap, and refrigerate until firm, about 2 hours.

preheat the oven to 375. line 2 baking sheets with parchment paper. put the granulated sugar on a pie plate. using about 2 tsp per cookie, shape the dough into balls, then roll them in the sugar and space them an inch apart on the prepared baking sheets. press a crosshatch on top of each cookie with the tines of a fork, flattening slightly as you do. bake, turning the pans once, until lightly browned, about 9 minutes. briefly cool the cookies on the baking sheets, then transfer to racks to cool.

congressional chili

this comes from a cookbook called peace meals. this recipe was printed in house beautiful a while ago. we thought it was quite delicious.

1 Tbs olive oil
2 med yellow onions, diced
2 green bell peppers, diced
2 cloves garlic, pressed
coarse salt and freshly ground pepper
2 1/2 lbs ground beef, preferably sirloin
16 oz canned tomato sauce
3 Tbs prepared red mole (can be found in mexican food aisle)
3 Tbs chili powder
3 cups water
32 oz canned kidney beans
shredded cheddar cheese
diced onions
sour cream (our addition)
tortilla chips (our addition)

heat the olive oil in a large skillet over medium. add the onions, peppers, and garlic. saute until the onions are translucent and the peppers begin to soften. season with salt and pepper and set aside. brown the beef in a soup pot; drain off any excess fat. add half of the sauteed onion-pepper mix to the meat. stir in the tomato sauce, mole, chili powder, and water. bring to a boil, reduce heat, and simmer for 30 minutes. adjust the seasoning by adding additional salt, pepper, mole, or chili powder. simmer for 30 minutes. add the beans and the remaining half of the onion-pepper mixture. cook for 15 minutes. serve topped with cheese and onions.

honey-oatmeal muffins with pecans and dried blueberries

this is from artvoice, a local paper, and it's pretty good and healthy.

2/3 cup milk
1/3 cup vegetable oil (i subsituted apple sauce)
1 large egg, beaten
1/4 cup honey
1 1/2 cups quick or old-fashioned oatmeal, uncooked
1 cup all purpose flour
1/2 cup dried blueberries (i used craisins)
1/2 cup chopped pecans
1/3 cup brown sugar, firmly packed
1 Tbs baking powder
3/4 tsp salt

preheat oven to 400.

combine the milk, vegetable oil (or applesauce), egg and honey in a medium sized bowl and mix together. in another bowl, mix together the oatmeal, flour, dried blueberries, pecans, sugar, baking powder and salt. combine the contents of both bowls together and stir until the ingredients are just combined. spoon the batter into 12 greased muffins tins. be sure to only fill the tins 2/3 full. bake the muffins for 15-18 minutes, or until an inserted toothpick pulls out clean.

peanut butter and banana muffins

i like to give these to the nursery kids for their snack on sunday. also, the adults love them and i promised the recipe. this is from jessica seinfeld's "deceptively delicious" cookbook.

1 cup firmly packed light or dark brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
*i use a mini muffin pan.

in a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.

put the flour, baking powder, baking soda and salt in a bowl or zipper-lock bag and stir or shake to mix. add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not overmix). add the remaining 1/2 cup brown sugar and stir once or twice.

divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. turn the muffins out onto a rack to cool.

store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

*i substitute more banana puree for the carrot or cauliflower puree. but i do use a little less banana and add a bit of carrot juice. makes me feel better!

Gale Gand's Florentines

this recipe is from gale gand's 'just a bite' cookbook. it is an amazing dessert cookbook. gale gand is a famous, amazing pastry chef. she used to have a show on food network called sweet dreams. these are amazingly easy.

1/2 cup plus 2 Tbs sugar
9 tablespoons (1 stick plus 1 Tbs) cool unsalted butter, cut into pieces
3/4 cup plus 2 Tbs all-purpose flour
1/4 cup light corn syrup
1 cup sliced almonds, preferably blanched
4 oz semisweet chocolate

mix the sugar and butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). add the flour and mix. add the corn syrup and mix. working by hand with a rubber spatula, fold in the almonds. form the dough into a 1 1/2 inch thick log and wrap in plastic wrap or wax paper. freeze for at least 1 hour. the recipe can be made up to this point and kept frozen for up to 1 month.
heat the oven to 350 degrees.
remove the dough from the freezer and slice it into very thin rounds, less than 1/4 inch thick. transfer the slices to the cookie sheets and bake until golden brown, 10-12 minutes. let the cookies cool on the pan.
melt the chocolate. using an icing spatulat, spread the flat bottom of each cookie with a thick layer of chocolate, then set aside to cool, chocolate side up. let the cookies sit at room temperature until the chocolate is firm. serve chocolate side down. store in an airtight container for up to 1 week.

*i made one batch a little more chewy than crisp, by cooking them for a little less time. they were really good.

Greek Bread Salad with Grilled Shrimp

I was thinking I already posted this, but I can't find it. It's from a Rachael Ray cookbook. It is down right easy and fresh and good.

20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)

Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.

Eden Food Pasta Salad

There's a little bread shop in the cottonwood area of SLC, that I have forgotten the name of, and maybe it's gone by now. Anyway- I often dream of the pasta salad they had there. This recipe is from Eden Foods and it's awfully close to the pasta salad of my dreams. A warm summer day and a bowl of this...

1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched

Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper

Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.

Toasted Ciabatta Pizzas

This is from one of my favorite cookbooks, Simply Delicious Food by Fran Warde. Many kinds of bread can be used in these fantastic pizzas. You can also use blue cheese, Monterey Jack, or Cheddar instead of mozzarella.

1 loaf ciabatta, split lengthwise
1 garlic clove, peeled
about 1/4 cup olive oil
4 ripe tomatoes, peeled and sliced (or not)
a handful of pitted olives
a bunch of marjoram
10 oz fresh mozzarella cheese
a bunch of basil
sea salt and freshly ground black pepper
Broil ciabatta until lightly toasted, then rub with garlic, using it like a grater. Put the garlic ciabatta on a baking tray and drizzle with a little of the olive oil.
Arrange the sliced tomatoes on the bread, then add the olives, marjoram, mozzarella, basil, salt and pepper. Drizzle some more oil over the top. Cook in a preheated oven at 350 for about 15-20 minutes until the tomatoes are softened and crisp round the edges and the mozzarella has melted. Remove, let cool and wrap in waxed paper before packing (for a picnic).
This is so delicious.

Olive Tapenade

Oh, this is good! Serve with crackers, toasted bread, etc.

1 cup drained green olives (or 1 average jar)
1 cup drained black olives (or 1 can)
1/4 cup capers
2 minced garlic cloves
1/4 cup extra virgin olive oil
salt, pepper to taste
Pulse in food processor until well minced and combined, but not pureed. You want some texture.

Butters

These are fun to set out with bread.

Basil Butter
1 cup butter, softened
3 Tbs dried basil leaves
Combine and chill before serving.
For an Italian twist, add 2 cloves minced garlic and 1/4 tsp salt.

Garlic-Herb Butter
1/3 cup chopped flat-leaf parsley leaves
2 1/2 Tbs chopped basil
2 1/2 Tbs chopped chives
2 large garlic cloves, coarsely chopped
10 pecan halves
1 stick unsalted butter, softened
1 Tbs dry white wine
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs finely chopped shallots
Combine parsley, basil, chives, garlic and pecans and pulse in a food processor until finely chopped. Add butter, white wine, salt, pepper and process until fairly smooth. Add the shallots and pulse just until combined. Serve with steamed vegetables, steak, seafood and chicken. (I'd omit the wine for use with bread.)

Red Pepper Butter
2 garlic cloves
1 Tbs finely chopped jalapeno, without seeds
1 cup drained roasted sweet pepper or pimientos, from a jar
6 Tbs unsalted butter, softened
1/3 cup pecan pieces
1/4 tsp salt
Puree garlic and jalapeno in a food processor. Add the peppers, butter, pecans and salt and process until smooth.

Orrechiette with leeks and peas

this is from real simple...quick, easy and yum


1 pound dry orecchiette or some other short pasta
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
3/4 cup heavy cream (i use light cream)
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest
1/4 cup fresh mint leaves, torn

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.

farmer's beans and pasta

this is one of my stand-bys. it is simple but delicious and nobody complains when i make it! it's from martha stewart.

1/2 pound mini penne pasta
1 Tbs olive oil
1/2 onion, thinly sliced crosswise into half-moons
1 cup diced carrots
1/2 tsp dried sage
1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper
3/4 cup chicken stock
1 cup diced zucchini
1 cup canned chopped tomatoes
1 can (15 1/2 oz) white beans, drained and rinsed

cook pasta according to package instructions; drain. set aside.
in medium nonstick skillet, heat oil over medium-high heat. add onion and carrots, and cook, stirring occasionally, until they begin to soften, 3-4 minutes. add sage oregano, salt, pepper, and stock. reduce heat to medium and simmer 10 minutes. add zucchini and tomatoes; cook, stirring occasionally, until carrots are tender, 7-8 minutes. add the beans, and cook, stirring occasionally, 3 minutes more. remove from heat. toss with pasta and serve.

honey-seared salmon with cilantro noodles

i made this the other night and it was good, except i used chicken because that's what i had.

Serves 4
18 ½ oz salmon fillet
2 tbsp honey
cracked black pepper
for the cilantro noodles…
7 oz dried somen,
Chinese wheat or egg noodles
½ cup cilantro leaves
1/3 cup shredded mint leaves
1/3 cup basil leaves, halved
2 zucchini, shredded
1 tbsp lime juice
2 tbsp soy sauce
2 tbsp honey

To make the cilantro noodles, cook the noodles in boiling water for 3-5 minutes or until soft. Drain and rinse under cold running water until cool. Drain again. Combine the noodles with the coriander, mint, basil, zucchini, lime juice, soy and honey. (If you're making this for kids you might consider keeping some noodles plain.)Cut the salmon into ¾ in wide strips and toss with the honey and pepper. Heat a non-stick frying pan over high heat. Cook the salmon for 1 minute on each side or until the honey is golden.To serve, place the noodles on serving plates and top with the salmon.
-Donna Hay, Off the Shelf: Cooking from the Pantry

Shrimp Stew

this is much better than it sounds...shrimp stew? i don't know, they need a better name, but it is really yum. this is from the whole living website and is very good for you. the shrimp i picked up were so sweet and delicious. enjoy!

2 tablespoons olive oil
1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quartered and sliced crosswise
2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 3/4 cup reduced-sodium chicken broth
1 pound pound shrimp, peeled and deveined
1/2 cup parsley leaves, chopped

Directions
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.

Chickpea Pasta with Almonds and Parmesan

this is from Real Simple magazine. i made it for dinner tonite and everyone voted it a 'keeper'.

1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan

Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.Divide among individual bowls and top with the almonds and Parmesan.

Yield: Makes 4 servings

ganache-filled brown sugar bars

this is from food & wine magazine a few years ago. i forgot i wanted to try this and just came across it the other day. these are awfully delicious.

1/2 cup heavy cream
1/2 lb bittersweet chocolate (8oz), coarsely chopped
1 3/4 cup all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, at room temp.
1 2/3 cup packed dark brown sugar
2 large eggs, at room temp.
1 1/2 tsp pure vanilla extract

1. boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
2. meanwhile, preheat the oven to 350. lightly butter a 10x15 inch baking pan. line with wax paper; butter and flour the paper.
3. whisk the flour with the salt. in a large bowsl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff. spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.
4. cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise. spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half. cover and refrigerate until the ganache is set, at least 2 hours.
5. trim the edges of the cake. cut the cake lenghtwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.