Steamed Non Dairy Bao Buns... Easier than you might think

 Bao Buns

4 1/2 cups (510g) All Purpose Flour

2 tbs Sugar

1 tsp Sea Salt

1 tsp Baking Powder

1 1/2 Active Dried Yeast

1 cup 250ml) warm water 

1/2 cup (125ml) warm almond  or other plant Milk

1. Mix together the flour and salt, yeast, sugar, and baking powder in a large mixing bowl. Make a well in the middle then add the milk & water. Stir with a fork until the mix starts combining. All flours absorb liquid differently so, if your mix looks too dry and a little extra liquid if it looks too wet add a little extra flour.

2. Once everything has come together, turn the dough out onto a lightly floured work surface and knead for around 6-8 minutes. Or knead in stand mixer with dough hook.The dough should be beautifully smooth and elastic after kneading.

3. Place the dough back into  lightly oiled bowl. Cover over the bowl with cling film and leave somewhere warm for a couple of hours or until its doubled in size. Or do ahead and put dough into refrigerator for up to 24 hours.

4. Once the dough has risen, turn out and knead for a couple of minutes. Portion the dough up into 12 pieces, I weigh each piece to get equal sized buns. For large buns aim for around 70-80g in weight. Roll each piece of dough into a ball. 

5. Using a rolling pin, roll each ]ball into a small oval shape around 4 inches long, leaving a thicker lip on each end. 

Fold the oval in half & repeat until you’ve used all the balls.

6. Place the bao onto individual small squares of greaseproof paper then place them some where warm to rise & double in size. This usually takes an hour & I let mine rise inside the bamboo steaming baskets in which, I later cook them in.

7. When the bao are risen and puffy put water to boil in wok or pan. Place steamer into wok and steam for about 12 minutes. Do not open the steamer, so as not to shock the buns. After 12 minutes turn off the heat and allow buns to rest in the steamer for 5 minutes. 

Fill as desired. 

Passover Cookies

These cookies are like the passover cookies that they used to make at the old My Most Favorite Dessert shop on Madison Ave in the 80's....

"Actually Good" Passover Cookies:
by François Payard

Yield: Makes 40 cookies

Parchment paper
2 1/2 cups walnut halves
3 cups (k-p) confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites (size LARGE eggs- if you have Jumbo use 3)
1 tablespoon vanilla extract

note: you can also make these nutfree by substituting 1 1/2 cups chocolate chips for the walnuts.

Position 2 racks in the upper and lower thirds of oven. Cookies can easily burn if too close to bottom heating element! Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; mix with a fork until dough is just moistened. Should be like a heavy brownie batter. Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Cool thoroughly before carefully peeling off the parchment paper. Store in an airtight container at room temperature for up to 1 week.


These are the best coconut macaroons ever-- nothing like those gross canned ones.

Chocolate-Dipped Coconut Macaroons
(Gourmet Magazine, March'92)

Yield: Makes about 30 macaroons

4 large egg whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla (for not-passover also use 1 tsp coconut extract)
2 1/2 cups sweetened flaked coconut
1/4 cup matza cake meal (for non-passover use flour)
1/2 cup chocolate chips, or bittersweet chocolate

In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of a preheated 300°F. oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.
In a glass bowl in the microwave melt the chocolate, stirring until it is smooth, about 2 minutes, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)

The best brownies ever

Hello Readers.
You know that day that you can't get the idea of fudgy delicious super-chocately brownies out of your head? Well, that was me, yesterday.
I guess it was a week of honey cake and other dairy-free desserts, but whatever... I had to make BROWNIES.
Now, I know that a lot of you, dear readers, look to my blog for the convenience of not having to sift through dozens of recipes to find the best ones. Well, here is the definitive brownie recipe, thanks to Ina Garten, who we know, never holds back on the crucial ingredients-- in this case, butter and chocolate.
I have tweaked it a tiny bit, using espresso powder instead of instant coffee, increasing the salt a bit, and exchanging pecans for walnuts. So give it a try and let me know what you think.
*note: this makes A TON of brownies

Ina Garten’s Outrageous Brownies
The Barefoot Contessa Cookbook
1 pound unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee granules, or 2 Tablespoons espresso powder
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 1/2 teaspoon salt
3 cups chopped walnuts or pecans

Preheat oven to 350°F. Butter and flour a 12x18x1 inch baking sheet. Melt together the butter, one pound of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the nuts and 12 ounces of chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into squares.
Ina’s notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
Do ahead: This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

All About Challah. Best Bread Machine Challah

Several (ok, dozens of) years ago, I was lucky enough to receive the perfect Bread Machine Challah recipe From Shari Levy. Over the years I have made it hundreds of times, and given the recipe to dozens of cooks. Over time, I have come to "slightly" prefer making Challah in the kitchenaid stand mixer, based on the resulting product, but in terms of practicality, the old bread machine wins out 95% of the time. You dump in the ingredients, push the "DOUGH" cycle button, and pretty much walk away for 90 minutes.

Do check during the first five minutes of the mixing, to make sure that the flour isn't lumping up in the corners of the bowl/pan. Don't be afraid of the paddle, you just need a swipe or two with a wooded spoon.

If you don't have a bread machine ask around, because lots of people have them and don't use them. These people will be thrilled to let you experiment with theirs, provided you offer them a taste of the results. Or find one easily at a Thrift Shop, I have seen brand new ones there. If you see a gently used one, I personally would not be squeamish, but I would wash the baking pan very well.


I never do anything but mix dough in the bread-maker, so don't ask my advice if you are interested in actually baking in it.


In my bread machine, the dough cycle takes 90 minutes, the rise for shaped loaves takes about 60 minutes (use your warming drawer on "proof" setting if you have one). Baking takes 25 minutes on my baking stone.

If you can't do it all in one sitting you have various choices:
1. Make the dough in the machine (or mixer) and take it out immediately and put in an oiled bowl in the fridge to slow the rise. Put a spoonful of oil in a bowl about 2x larger than the dough. Spread oil around the bowl. Put dough in, and turn over so all of the dough is lightly coated in oil. Cover with a cloth napkin, then plastic wrap*. When you are ready to resume, remove from the fridge and allow to rise, then proceed.

2. Let the dough rise, then put it in the oiled bowl in the fridge to slow the rise. When ready to proceed, bring to room temperature, punch down the dough and let it rise again before shaping, rising, and baking.

3. Make the dough, shape the breads, and put, covered with a cloth napkin and plastic wrap* in the refrigerator (or even the freezer) before allowing the loaves to rise.

4. Do everything including rising the loaves, and par-bake for 15 minutes. Remove, freeze if desired, and return to oven for final baking.

Having Troubles? Here is a link to a good article about troubleshooting yeast breads

*The cloth napkin between the bread and the plastic is my way cutting down on the contact our food has with plastic. If you have no plastic issue, it can go right over the bowl.

Bread Machine Challah

makes 2 loaves

1 cup warm water
2 eggs
1/3 cup sugar (white or brown)
1/3 cup oil
1 tsp. Salt
3 tsp (1 packet) instant yeast
1 tsp. vanilla
4 cups of flour
Egg glaze: one egg beaten with splash of water

1. Put ingredients into Bread machine in order recommended by manufacturer.
2. Set to DOUGH cycle
3. Remove from machine
4. Set on lightly floured surface
5. Cut into 6 equal parts.
6. Braid into 2 loaves

PREHEAT OVEN TO 350. USE BAKING STONE IF YOU HAVE ONE

1. Set onto parchment paper on baking sheet, or into pam-sprayed glass loaf pans.
2. Allow loaves to rise until double. About 45 minutes.
3. Paint loaves with egg glaze.
4. Bake for about 25 minutes.

VARIATIONS:
For Caraway Salt-- Sprinkle Caraway seeds and coarse sea salt on egg glaze

Whole Wheat Variation: substitute one cup of  whole wheat pastry flour for one of the cups of flour, add 1/4 cup of ground flax for extra healthiness.

Cinnamon Bread variation:
Instead of braiding 2 loaves, roll dough out into rough rectangle and sprinkle heavily with cinnamon and brown sugar, using at least one teaspoon of cinnamon and half a cup of brown sugar (can spread with soft butter first if making dairy).
Roll up loaf, tucking in ends well, put in sprayed loaf pan.

Bake as above.

High Holiday Sugar-Crunch variation: (shown in picture)
Cut the dough in half, and shape into a thick rope, tie the rope into a big knot, and sprinkle with a coarse sugar like Sugar in the Raw, Turbinado, or this sparkling white sugar from King Arthur. A touch of cinnamon would probably be good too.

Holding one end of the rope in each hand, just tie it into a simple knot, stretching slightly if necessary. Let rise as usual. Before baking, brush well with egg-water wash  or Agave Syrup, or Maple Syrup, and immediately sprinkle more sugar all over the top.
We all hate raisins in, in anything actually, so this is my version of gussied up Challah.

Challah, regular recipe, (not machine)

40 minutes 10 mins prep

1 teaspoon sugar

1 cup warm water

3 teaspoons yeast

4 cups flour

1/3- 1/2 cup sugar depending on how sweet you like it

1 teaspoon salt

1/3 cup oil

2 eggs

1 egg yolk, beaten with

1 teaspoon water

sesame seeds, poppy seeds, everything bagel, or coarse sugar for sprinkling.

Preheat oven to 350 F.

1. Dissolve 1 teaspoon sugar in 1 cup water in bowl of mixer.
2. Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
3. Add flour, salt, sugar, and oil to mixing bowl.
4. Mix with dough hook for 5-6 minutes.
5. Dough should be a little sticky.
6. Place in oiled bowl, cover and let rise in warm place until double in bulk.
7. Remove from bowl gently
8. Divide dough into 3 equal parts.
9. Roll dough into three long strands.
10. Braid the strands, tucking ends under.
11. Cover with towel and let double in bulk.
12. Brush with beaten egg yolk.
13. Sprinkle with seeds.
14. Bake at 350 F for approximately 25 minutes, until golden brown.
15. The challah is done when it sounds hollow when thumped on the bottom.

Short Ribs and Horseradish Potato Puree

Seder 1
Daube of Short Ribs of Beef Picholine adapted from Terrence Brennan's recipe:

• 1/4 cup olive oil
• 2 large onions, chopped
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• 2 tablespoons minced garlic
• 2 tablespoons fresh or dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons coarsely cracked black peppercorns
• 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler)
• 2 bottles hearty red wine, such as Zinfandel
• 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher- or 8 big strips of Flanken-style short ribs
• 1 quart chicken stock
• 1 1/2 cups pitted black olives (nicoise, or israeli)
• 6 anchovy fillets, chopped (optional)

In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Simmer until reduced by one-fourth, 20 mins or so. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat.
Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Put in refrigerator to cool further, and remove more fat that rises to the surface. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives (and anchovies). Cook until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Return the short ribs to the pot. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.

"Seder plate" Potato Puree (horseradish, parsley, salt)

• 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed
• 3 tablespoons fine sea salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• 1/4 cup peeled, grated fresh horseradish
• handful of fresh parsley
• Freshly ground black pepper, to taste

Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Pass the unpeeled potatoes through a potato ricer into a large bowl. Beat in olive oil and horseradish. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water

 End of Summer

Easy- Can Green Tomato Habanero Salsa

Every year, in a burst of Autumnal Glory, the tomato vines push out a final gasp of perfect specimens. Sadly, never to ripen, they are delicious in this easy salsa. And each time you open one of your cute little mason jars, you can remember the happy hours you spent in the garden. At exactly the same time you might have more hot peppers than you know what to do with. 

This is an easy recipe to adapt to your own taste and supplies. This year I was making this with the hottest habanero peppers I ever had. I barely used half a pepper in this recipe. I would probably have used 2 unseeded jalapenos. All spice amounts listed are for a medium hot salsa. Adjust to your own preferences.

Equipment:

6 Half Pint or 3 Pint Canning Jars, lids, bands

Pot big enough for boiling the jars

small pot for lids

pot for cooking salsa

wide mouth funnel optional but useful

Ingredients:

3 Lbs green tomatoes

2 large yellow onions (3 medium) 

2 peppers- red, green, yellow or orange

4 large garlic cloves

1/2 cup lime juice

1/4 cup apple cider vinegar (or white vinegar)

1/2 of a habanero pepper (or 2 :, or like hot pepper)

3 Tbs. Maple Syrup (more or less to taste)

1 Tbs. Salt

1 tsp. pepper

1 Tbs. oregano

1 Tbs. cumin

1 T. chili powder, (ancho chili or chipotle chili

2/3 cup cilantro chopped (optional) 

Wash the jars in hot water with soap, rinse and put into large pot with a dish towel or small rack in the bottom. Boil for 10 minutes, leave hot jars in the pot. In a separate smaller pot, put rings and lids to boil for a minute. Also leave in the hot water.

Chop up all the vegetables to medium fine, and put into large pot with the rest of the ingredients, except for the cilantro. Don't add all the hot pepper all at once, so you can adjust the spice level to taste.

Simmer for 25 minutes or so, until everything is well combined, and as soft as you want it to be. Stir a bit.

For the last 10 minutes add the chopped cilantro if you are using it.

Let cool a bit, and taste once more. Adjust if necessary.

Remove the warm jars onto a dry dishtowel, and using a ladle pour the hot salsa into the warm jars to 1/4 inch from the top. If you have a wide mouth funnel it comes in handy for this.

Wipe excess if necessary, and lay on the lids, and screw on the bands loosely.

Bring water in the the large jar-pot back to the boil, and carefully lower the filled jars into the pot.

Boil for 15 minutes.

Remove jars from pot, and gently press the middle of the lids to make sure they have all popped down.

Leave undisturbed to cool. 

Don't forget to label and date your jars.

Garlic Scape Basil Pesto or What do I do With This Green Stuff

Garden Greens/Basil/Garlic Scape Pesto

Garden Pesto on Sourdough with Ricotta and Tomato

In early summer, gardens and markets overflow with green leafy stuff. Make the most of it with this versatile spread that is delicious spread on (your delicious sourdough) bread, spooned into pasta, or stirred into steamed new potatoes. If you want to make a giant batch and freeze it, leave out the cheese and add that when you use it later. I like to freeze it in silicone ice cube trays, and pop out cubes into zip lock bags.

A food processor or high speed blender is required for this. Like many of the best recipes you can adapt it to your own fridge and palate.

• For the basil consider swapping arugala, parsley, cutting celery. escarole, spinach, or bolted lettuce or mix them.
• For the garlic scapes test before you commit, especially if you don't LOVE garlic, the bigger they are the stronger they will be, young thin ones are milder. Of course you can use scallion scapes chives, and spring onions.
• For the pine nuts swap walnuts, pecans, sunflower seeds, pistachios or almonds.

Ingredients:

I cup garlic scapes, roughly cut up (about 8 scapes)

1/2 cup pine nuts 

1 cup basil leaves and tender stems

1/3 cup good olive oil

1/3 cup Parmesan cheese grated

sea salt and black pepper

Add all ingredients to the processor or blender and blend till its about the texture of peanut butter. Add more olive oil or a bit of water if it is still too thick. Feel free to adjust the amounts above to your taste.

Coconut Curry Carrot Soup

This is a delicious summer soup. You probably have all the ingredients around. You can easily make it vegan. It is good warm or cold, and really benefits from an overnight stay in the fridge.

1. • 3/4 cup finely chopped scallion (about 1 bunch)
   • 1 small onion, chopped (about 2/3 cup)
   • 1 tablespoon finely grated peeled fresh gingerroot
   • 2 tablespoons unsalted butter
   • 1 tablespoon curry powder
   • 1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
   • 1 lemongrass stalk, peeled and chopped (optional)
   • 4 cups vegetable stock
   • 1 can unsweetened coconut milk
   • 1 tablespoon fresh lime juice plus additional to taste
   • trimmed scallions for garnish

2. PREPARATION

   1. 1. In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and stock. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
      2. In a blender or vitamix purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
      3. Thin soup with ice water if it is too thick, and season with additional lime juice and salt and pepper.
   2. 1. Garnish soup with trimmed scallions, or a dollop of yogurt and chopped cilantro.

Chreime: Tunisian style Fish in Spicy Tomato Chili Sauce

This dish, called Chreime, is a Shabbat staple in North African Jewish Kitchens, where it is often served as an appetizer with fresh Challah and Tahini. We love it as a main dish.
This recipe makes a good amount of sauce, which keeps for several weeks in the refrigerator, and is delicious with eggs, and chicken (simmer chicken breasts or thighs in the sauce.


Serves 4
takes about 45 minutes

Spicy Tomato Sauce:
4 dried ancho chilies
5 cloves garlic, peeled
3 plum tomatoes or about 20 cherry tomatoes
1 jalapeno
1 tsp. cumin
3 tsp. turmeric
1 Tbsp smoked paprika
6 Tbsp tomato paste
1 Tbsp salt
2/3 cup neutral oil- canola or grapeseed
about 1 cup water


1. Pour boiling water over the chilies and allow to soften.
2. Cut up tomatoes and peel garlic- sprinkle with olive oil and roast at 425 for 10 minutes until fragrant
3. Add chilies, garlic and roasted tomatoes to vitamix and start to blend, adding about 1/3 cup of the oil.
4. Add remaining ingredients except water and blend until smooth. Add water and continue to blend until a smooth paste forms.

Chreime:
4 boneless fish fillets, any firm white fish, a dense one like halibut, black cod, or striped bass is best, but tilapia, sole, or salmon works too

8 Tbs. Spicy tomato sauce
1 cup of water

Tahini, chopped cilantro for garnish

Put Tomato sauce in a large skillet and heat for about a minute. Blend in water and bring to a simmer.
Add the fish, and simmer covered until fish is cooked through.

Serve right away with tahini, olives, olive oil, a bit of cilantro and fresh baked challah

Sophie's Sweet and Savory Chicken Tagine A Passover Treat

This is a very yummy Moroccan- spiced tagine that is a great dish for a party, a holiday, for passover (leave out the chick peas if you don't do kitnyot), or for whipping up to bring over to a friend.
For a vegetarian version add one more can of chick peas and some zucchini. Thanks to Sophie Robbins Mestre for the recipe.

Serves 8-10

4 lb boneless, skinless Chicken thighs, halved
2 medium yellow onions, diced
4 cloves garlic chopped
1 1/2 tsp cumin
2 tsp turmeric
1 Tbsp ground ginger
1/2 tsp ground nutmeg
2 tsp ground cinnamon
1/2 tsp cayenne
2 tsp salt
1 28 oz can diced tomatoes with juice
1 8 oz can chick peas, rinsed and drained
1 quart chicken stock
1 lb sweet potatoes
1 large butternut squash, peeled and cut into 1" pieces
1/4 cup cilantro
1/2 cup golden raisins
1/2 cup dried apricots (or any other dried fruit you have/like)
1/2 lemon juiced
1/4 cup slivered almonds (optional)

1. Season chicken with salt and pepper, coat a large pot or dutch oven with a thin layer of olive oil and brown the chicken in batches over high heat, don't crowd the pieces. Don't worry if the chicken sticks a little, its good for the flavor of the sauce. Set aside.

2. Add the onions to the pot and saute over medium heat until translucent, scraping up any bits clinging to the bottom, about 7 minutes. Stir in the garlic and all the spices.

3. Return the chicken to the pot with the tomatoes and chick peas. and stir in the stock- at least enough to cover, and simmer over low heat, or put in 325 degree oven.

4. After 30 minutes add the sweet potatoes and the butternut squash.

5. Continue to cook, with lid of pot ajar for  a total of 1-2 hours, the longer the better.

(you can do up to this point and refrigerate overnight, reheat before serving)

6. before serving add the dried fruit and heat thoroughly

garnish with chopped cilantro and almonds.

Serve with rice, couscous or quinoa.

Chocolate Cherry Oatmeal Cookies

I have always been a fan of Oatmeal Cookies, but sometimes they can be, admittedly, a little dull. This variation will shake things up with the flavors of Black Forest Cake. Of course, if you are looking for a good Oatmeal Cookie recipe and don't care for the chocolate cherry idea, simply choose your own mix-ins; raisins, cranberries, walnuts nothing at all.

Do not over-bake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.

If you use salted butter, omit the salt called for in this recipe.

INGREDIENTS:

• 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup Earth Balance Buttery Sticks (2 sticks)
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 large eggs
• 1 Tbsp vanilla paste or extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup dried cherries, cut in pieces if very large
• 1 cup mini chocolate chips
• 1/2 cup chopped toasted pecans (optional)
• 3 cups "Quick" or "Old Fashioned" rolled oats 

How to:

1 Pre-heat oven to 350°F. 

Line baking sheets with parchment paper or Silpats.

2 In a large mixing bowl, beat butter or Earth Balance until creamy. Add the sugars, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract, and cinnamon.

3 Mix flour, salt, baking soda together. Mix the dry ingredients into the butter-sugar mixture. Stir in the cherries, chocolate and nuts. Stir in the oats.

4 Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

5 Bake until the edges of the cookies turn golden brown, about 14 minutes. Note that the cookies will seem underdone, but they will firm up as they cool.

6 Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.