nutella cheesecake brownies

5 oz cream cheese
2 tbs softened butter
1/4 cup brown sugar
1 egg
1 tbs flour
1/4 cup nutella

3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 stick of softened butter
1 cup brown sugar
1 tsp vanilla
2 large eggs

pre-heat oven to 350˚.  grease and line a 8 x 8 baking pan.

cream together butter, sugar and flour. add cream cheese and mix/blend until smooth. scrape bowl and add the egg and beat until the topping is nice and creamy. Scrap bowl and add nutella, beat about one minute or until the nutella is mixed into the cream cheese mixture completely.  set aside.

sift flour, cocoa, salt and baking powder into a medium sized bowl.  in a small bowl cream sugar and butter, add eggs one at a time, beat well then add vanilla.  fold into the bowl of dry ingredients.

spread 3/4 of the brownie batter into the bottom of the baking dish.  randomly dollop the cream cheese topping over the brownie batter.  randomly dollop the rest of the brownie batter on top of the cream cheese batter. swirl with the tip of a knife.  bake for 40 to 50 minutes.

cornbread

2 cups milk

2 tbs apple cider vinegar 

2 cups stone ground yellow cornmeal 

2 teaspoons salt
1 teaspoon baking soda 

2 egg 

2 tablespoons butter

combine the milk and vinegar and set aside. preheat oven to 450°. melt butter in a big-ass baking dish in the heating oven. stir the cornmeal, salt and baking soda together. add eggs and "buttermilk" and mix well. remove baking dish from the oven and pour in batter, stirring in the melted butter. bake at 450° for 30 to 40 minutes. remove when cornbread is brown and crusty. 

veg chili

2 tablespoons butter
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped  

1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt

4 cups water
1 (28-ounce) can diced tomatoes, with their liquid
1 big can red beans
1 big can black beans

cheese, yogurt or sour cream, hot sauce for everyone but leeanne :)

chop vegetables.  melt butter in a large pot over medium heat. add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. add oregano, cumin, chili powder and salt. Stir to blend. add tomatoes and water. gently simmer over low heat, uncovered, for 45 minutes. add beans and simmer an additional 30 minutes. eat over rice or with cornbread

bean burgers

2 onions

carrots, celery
2 big or 4 small cans of beans, get creative
1 cup bread crumbs
1/4 tsp salt

1/4 tsp black pepper
3-5 zillion garlic gloves

decent sized knob of ginger
2 eggs

fryin butters

finely chop onions, add to glass measuring cup. shred an equal amount of carrots and celery (hence the measuring cup).  mince garlic and ginger.

mash beans with a fork until they're a chunky paste.  add vegetables, ginger, garlic, and eggs; mix it up.

mix breadcrumbs, salt and pepper in a small bowl.  add to bean stuff, stir.

shape into burgers.  fry in butter until they're warm and have a nice crust.  eat with roasted vegetables, bubble and squeak, as sandwiches...

vaguely azn sesame noodles

2-3 packs of soba noodles or anything else that sounds cool

1 cup tahini 

4 garlic cloves, minced 

6 tbsp tamari or soy sauce 

2 tbsp sesame oil 

2 tbsp brown rice vinegar 

2 tsp honey 

1 1/4 cup water

cook and drain noodles according to the directions on the package.

combine sauce ingredients in a food processor until sauce-like. heat slightly, or not if you're lazy/prefer cold.  pour over noodles, toss til they're coated.  eat with veggie stir-fry or slightly less sexy salad. 

squash & black bean burritos

1 big butternut squash [about 2 lbs]

2 red bell peppers

1 bag of spinach

1 head of garlic

a good-sized knob of ginger

olive oil, butter

salt & pepper

1 big can of black beans

big tortillas, or pita bread halves

cheese, hot sauce, avocado etc.

preheat to 400.  butter a roasting pan.  chop the squash into thinnish slices, slice the peppers into strips, peel the garlic cloves. layer them in the pan, douse in olive oil, salt ans pepper.  roast for about 1 hour or until everything is squishy and wonderful.

meanwhile, melt a lot of butter in a big skillet.  mince the ginger, saute.  add spinach, cook until wilted/melted.  rinse & drain beans, add to spinach, cook until warm.  grate or slice cheese onto tortillas/into pita bread, spoon in roasted vegetables and beans & spinach.  add condiments and stuff as desired

broccoli red pepper curry soup

4 biggish units of broccoli

8 cups water

4 red bell peppers
1-2 big cans of chickpeas

1 big can of tomato puree

2 regulation-sized cans of coconut milk

butter

onions, garlic

curry powder, garam masala

stock substance

chop aliums, saute in butter in a big soup pot.  when they're basically done, add enough curry-type spices so it's sort of pasty and the onions are coated in it, keep cooking until it smells fabulous.  chop broccoli fairly finely, add to pot, stir about.  chop peppers, do the same.  add tomato, beans, coconut milk, water, and stock stuff, mix it up, simmer until it's soupy and delicious.  puree if you're feeling fancy.

Cut the stem in bite sized pieces and cut the florets into smaller pieces.

Place the broccoli in a pot with the water and stock cube.

Cook the broccoli until soft.

Meanwhile, if using fresh red bell pepper, remove the seeds cut into bite sized pieces and saute in a bit of oil.

Add the sautéed bell pepper to the soup and a dash of cayenne pepper.

If using the paprika paste instead of the bell pepper, add the 2 tablespoons of paprika paste to the broccoli.

When the broccoli is soft, puree the soup to a smooth consistency. Add the remaining ingredients and blend a little further.

Add the nutmeg and season to taste with salt and pepper if needed.