Chocolate Brownies

-2/3 cup butter
-5 ounces unsweetened baking cocoa
-1 3/4 cups sugar
-2 t. vanilla
-3 large eggs
-1 cup flour

Frosting
-3 cups powdered sugar
-1/3 cup butter
-2 t. vanilly
-3 ounces unsweetened baking cocoa
-3 to 4 T. milk

Cook 350 degrees for 40-45 min.
-melt butter and chocolate
-beat sugar, vanilla and eggs, beat in chocolate, beat in flour

Frosting
-mix sugar and butter, mix in vanilla, beat in milk until texture is right

Whole Wheat Bread

In one bowl add (in order):
-6 cups very warm water
-1 heaping Tbsp. yeast
-1/4 cup sugar
-1/4 cup canola oil
-1/4 cup honey
Whisk and let sit while mixing dry ingredients

-8-9 cups whole wheat flour (heaping)
-2 cup white flour(heaping)
-1 Tbsp. salt (heaping)

Add wet mixture to mixing bowl with dry ingredients
Mix with dough hooks for 25-30 minutes
Take out and put in large bowl with canola oil covering bottom
roll dough in oil and cover. Let rise 45 min to an hour
Shape into 4 loaves
Let rise 20 min
Preheat overn 350
Cook 35-40 min.
Let rest 10 min in pan then remove.

Maple-roasted Chicken with Vegetables

-1 1/2 lbs. chicken thighs and/or drumsticks
-poultry seasoning to taste
-salt and pepper to taste
-2 cups carrots, cut into 1 in. pieces
-3 cups sweet potatoes, peeled and cut into 1 in. pieces
-1/2 red onion, cut into 1 in. pieces
-3/4 cup maple syrup
-2 Tbsp. olive oil
-2 Tbsp. fresh thyme, chopped

Arrange the chicken in an 8x13 baking dish. Sprinkle with seasoning. Place the carrots, sweet potatoes and onion in the dish. Drizzle with maple syrup and olive oil. Sprinkle with thyme and toss to coat.

Cover with foil and bake at 375 degrees for 30 minutes. Remove the foil, stir and cook for about 15 minutes longers or until the chicken is golden drown. Let stand, covered with foil, for 5 to 8 minutes.

Carry de poisson

Ingredients:

 1 lb fish fillet (firm, white flesh),
 1 medium onion,
3 or 4 medium tomatoes,
4 cloves garlic,
a twig of thyme,
 a smidgen of grated fresh ginger,
 turmeric,
salt,
pepper,
cooking oil.

Heat oil in wide skillet. Sauté onions until golden. Add finely chopped tomatoes and finely crushed garlic, stir. Add thyme, ginger, turmeric, salt and pepper. Add about a cup of water, stir. Let this fragrant sauce cook completely and reduce by half. Add pieces of raw fish and simmer gently, just until the fish is cooked, turning over half-way if desired. Take off heat promptly. Do not overcook fish! Serve with jasmine rice and rougail tomate (chopped fresh tomatoes, red onion, fresh hot pepper of your choice, salt, pepper, olive oil).
Please forgive the vague quantities. That is how we cook, on the island of Reunion! Each carry de poisson is therefore unique!

Chicken Pesto Pasta

Ingredients

1 chicken breast, diced

6 slices bacon, chopped

1 T. minced garlic

1 roma tomato

1/2 cup sliced olives

1/4 cup prepared pesto

2 cups heavy cream

1/2 package penne pasta

Cook pasta and drain

Cook bacon in large sauce pan until crispy.

Drain off all grease except 1 or 2 tablespoons

Add chicken and garlic to bacon and cook until chicken is done

Add the tomato, olives, pesto, and cream

Simmer until cream thickens, then add cooked pasta

Toss until pasta is coated.

Spinach Lasagna

1 jar prepared sauce

2 eggs

1 15 oz container ricotta cheese (cottage can be substituted)

1/2 tsp. salt

1 10 oz package frozen spinach thawed and drained

1/2 cup grated parmesan cheese

1/2 lb. sliced/grated mozzarella cheese

1/2 lb. uncooked lasagna noodles

Beat eggs in a large bowl and add ricotta, spinach, salt, and 1/4 cup parmesan cheese.

Lightly grease bottom of a 9x13 baking dish; cover with just a little sauce.

Layer noodles, half the spinach mixture, half the mozzarella, and half the sauce.

Repeat layers

Sprinkle with 1/4 cup parmesan

Cover dish with a lightly greased sheet of aluminum foil

Bake in a 350° oven for 60 minutes or until noodles are tender.

Let stand 10 minutes before cutting and serving.

Chocolate Fruit and Nut Cookies

1 ¼ cup butter

2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

¾ cups cocoa

1 tsp baking soda

½ tsp salt

2 cups choco chips

1 cup chopped dried apricots (or crasins or both)

1 cup chopped macadamia nuts

In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, stir together flour, cocoa, baking soda, and salt; blend into butter mixture. Stir in choco chips, apricots and nuts. Roll into balls and place on cookie sheet. Bake at 350 for 12-14 min.

I add half white chips, half chocolate chips. Also, I never combine the dry separately, I just add all the dry after the wet has been mixed well. You might have to adjust the flour for altitude. In Colorado (really high), the 2 cups are pretty well-packed cups. Less for lower altitudes... Finally, I like softer cookies, so I only bake them for 11 minutes.