And the cooking continues...

A few more recipes I have found:

Chocolate chip pumpkin cookies
1 c. sugar
1 c. pumpkin
1/2 c. oil
1 egg
2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. soda
1 tsp. milk
1 tsp. vanilla
1 c. chocolate chips

Preheat oven to 375 degrees. Mix sugar, pumpkin, oil and egg. In a separate bowl mix, flour salt, cinnamon, and baking powder. Add to first mixture. Also add baking soda, milk, vanilla and chocolate chips. Drop on lightly greased cookie sheet and bake 10-12 minutes.

Roasted Tomatoes and Cipollini (this is fantastic!)
1 pound cipollini onions (or white boiler onions)
1 pound small Roma or large cherry tomatoes
1/4 cup olive oil
Coarse salt
4 slices of country or ciabatta bread, one-inch thick
15-ounce can of white beans, drained and rinsed or 1 1/2 cups cooked beans of your choice
Garlic clove (optional)
Few fresh basil leaves, slivered

Preheat oven to 375 degrees. Peel onions (blanche in boiling water for 10 seconds and run under cold water immediately to help). Spread onions and tomatoes in a roasting pan and drizzle with olive oil and add a few pinches of salt. Toss well, and put in the oven for 45 minutes, turning tomatoes and onions every 15 minutes.

Right before the tomatoes/onions are finished place the bread slices on the oven rack to toast. You can rub the garlic cloves on the bread if you would like. Place the bread on a serving platter and pour can of beans over the top. Scrape the entire contents of the roasting pan on top of the beans, and make sure to get all of the juices. Lastly, top with basil.
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1 comment:

  1. I totally read smitten kitchen!! She is so good and her baby is adorable. Man, we should be friends or something :)