1/2 cup butter
1/4 cup yogurt, + 1/4 cup water
1 egg
1/2 cup honey

1 1/2 whole wheat flour
2 teaspoon baking powder

3 or 4 plums

Preheat oven to 400F Butter and flour an 8″ square pan.
Cut plums into sixths.

Melt the butter in a medium saucepan , and let cool slightly. stir in yogurt and water mixture, the egg, and the honey. beat till smooth.

In a separate bowl, mix flour and baking powder. Then stir into egg, butter mixture. Quickly beat till smooth, then pour into pan.

Place plums cut side up in three rows on top of batter. Push each piece into the batter.

Drizzle a teaspoon of honey and sprinkle ~ 1/4 teaspoon cinnamon onto the plums.

Bake 30 minutes, and test with straw or knife blade.

Serve warm or let cool and cover.

Pasta with Garbanzo Beans
Cooking time: one day + 20 minutes
1 cup dried organic garbanzo beans, soaked overnight in 8 cups of water with 1 tsp baking soda. ( 8 hr soak is enough at room temp. Also could go 14+ hrs. by placing bowl in refrigerator)
1 pound whole wheat fusilli  pasta
1/2 cup olive oil
7 cloves garlic, minced
1 28 oz. can diced tomatoes, drained (save liquid)
3 tablespoons fresh oregano, chopped
2 -3 inches fresh rosemary, chopped
1 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese,

In a 2-3 quart saucepan, heat the soaked garbanzo beans in their liquid until boiling. Reduce heat to a low simmer (2-3 on electric) and cover, leaving lid slightly ajar.  Cook for ~1 &1/2 hours. Test at 1 hr. Beans should be tender but not soft   Skim off any foam as it occurs.
When done, drain liquid, reserving ~ 1/3-1/2 cup. Refrigerate if dinner is more than 1 hr away.

20 minutes to dinner: In a stockpot, heat 6-8 quarts of water to boiling.
While it is heating, mince garlic, gather and chop herbs, drain can of tomatoes, and drain cooked chickpeas (or if you’re cheating, drain two cans of cooked chickpeas).  Grate cheese and place in serving dish.
When water boiling, add pasta.
In a 2-3 qt. saucepan, add olive oil and using low heat, cook minced garlic for ~2 minutes. Add fresh herbs and red pepper and continue cooking. We’re using low heat to extract the oils from the garlic and herbs; not to ‘cook’ to brown and crispy.
When oil is fragrant, add the tomatoes and chickpeas. Heat throughly, stir frequently.
When the pasta is done, drain and turn into a large serving bowl. Add the tomato and chickpea mixture.  Stir thoroughly.
Serves 4 to 6.

1 cup wheat bran
1/2 cup whole wheat flour
1 tablespoon b. sugar
1 teaspoon baking soda

1 egg, beaten
1/2 cup non-fat yogurt
2 tablespoons molasses
2 tablespoons honey

Opt: 1/2 cup raisins

Preheat oven 375 f Butter muffin tin.

In a medium bowl stir together the dry ingredients. In a small bowl, beat together the wet ingredients. Pour wets into the drys (add raisins if used) and stir together until all is moistened. Batter will be wetter than normal muffin mixtures.

Divide evenly into tins and bake for 15 minutes, Remove from tin and let cool on rack.

Modified from Fannie Farmer Baking Book c 1984

2 Tbs. olive oil
6 cloves garlic minced
1 medium onion diced
2 Tbs. tomato paste
3/4 cup chicken or vegetable stock
1 large eggplant diced
1 medium zucchini quartered and sliced
5 medium cremini mushroom
14-1/2 oz. (411 g) can diced tomatoes, drained
2-3 inches fresh Rosemary
2-4 inches fresh Oregano
pepper

With low heat, garlic. Raise heat and add onions and saute til translucent. Stir in the tomato paste and cook until color deepens. Add the stock and cook off approx 1/4 cup.

Add the eggplant and simmer for 2-3 minutes.

Add the zucchini, mushrooms, rosemary, and oregano. Simmer for 6-7 minutes, ’til zucchini is slightly tender.

Serve warm or chilled.

Based on http://www.cookingforengineers.com/recipe/227/Ratatouille

1 pound uncooked penne (tube-shaped pasta)
1 (26-ounce) jar fat-free marinara sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1 ½ cups reduced-fat sour cream
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese
1/4 cup chopped fresh basi
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preheat oven to 350f
.
Cook pasta according to pack­age directions, omitting salt and fat. Drain.

Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.
.
Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish.

Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano.

Bake at 350f for 25 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 8 servings (serving size: about 1 cup).
CALORIES 395 (25% from fat); FAT lD,8g (sat 7.5g, mono 2g, poly OAg); PROTEIN 19.1g; CAR8 54.9g; FIBER 4Ag; CHOL 19m9; IRON 2.5mg; SODIUM 419mg; CALC 310mg

Cooking Light Jan 2007

For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
the reserved egg yolk
1/4 teaspoon pure vanilla extract

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Melt chocolate (3-5 min at 4 in microwave in a large bowl or at low heat in a large heavy saucepan). Add butter, melt and whisk together.
Remove from heat and whisk in sugar, eggs, and a pinch of salt until well combined.
Whisk in flour until just combined and spread in prepared baking pan.

Whisk cream cheese until light, add sugar and whisk together. Add egg yolk and vanilla and whisk until smooth. Spoon over brownie batter, then marble with a knife.

Bake until edges just pull away from sides of pan, about 35 minutes.

Serve warm or at room temperature.

Orig - Gourmet | June 2007

4 tablespoons freshly grated Parmesan cheese

Preparation
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes.

Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper.

Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain).

Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.

Makes 4 first-course servings

2 large cloves of garlic, crushed

1 medium-size sweet onion, chopped

1/2 teaspoon crushed red pepper flakes

1 can (28 ounces peeled, crushed) tomatoes

1 pound gemelli or penne pasta

Grated Romano cheese

1. In a medium sauce pan, cook the bacon over medium heat until brown, about 10 minutes, stirring occasionally. Add the garlic, onions and crushed red pepper and cook about 3 minutes, stirring occasionally.

2. Add the tomatoes, bring the mixture to a boil, reduce heat to medium-low and cook uncovered for 30 to 40 minutes, stirring occasionally. Taste and add salt if necessary.

3. Bring a large pot of water to a boil, add salt and pasta and cook according to package direction until the pasta is al dente. Drain the pasta, add the sauce and serve with Romano cheese on the side.

In a medium bowl, beat butter till soft, then cream in brown sugar. Cream in peanut butter.  
Add eggs and vanilla. Beat til light and airy.  
Combine the flour and baking soda, stir into the creamed mixture. Stir in the rolled oats.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake for ~14 minutes  until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.