Vanishing Oatmeal Raisin Cookies

1/2 c. (1 stick) plus 6 Tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. raisins

Heat oven to 350.  In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon and salt; mix well.  Add oats and raisins; mix well.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets; remove to wire rack.  Cool completely.  

Salsa

4 oz. can green chiles, not drained
1 Tbsp. fresh lime juice
1 clove garlic, quartered
1/2 tsp. kosher salt
1/4 tsp. cumin
14.5 oz. can diced tomatoes, NOT drained
1 chunk onion, approximately 2 Tbsp.
1/4 c. fresh cilantro

Put green chiles, lime juice, garlic, salt, and cumin in blender.  Press "pulse" 3-5 times.  Add tomatoes, onion, and cilantro in blender.  Press "pulse" 3-5 times.  For extra kick, add cayenne pepper and/or jalapenos.

French Dip Sandwiches

2-3 lb. beef chuck roast

2 c. (14.5 oz each) beef consomme

hoagie buns

Place roast in crock pot.  Pour beef consomme over roast.  Cook on LOW for 8-11 hours or HIGH for 5-7 hours.  Shred roast.  

Optional:  Melt Provolone or Swiss cheese on top.  Serve with baked potato wedges and fresh fruit.

Butternut Squash Soup

1 butternut squash that will fit in your crock pot
2 Tbsp. water
1 large yellow onion
1 Tbsp. olive oil or vegetable oil or unsalted butter
4 c. chicken or vegetable broth
1 tsp. light brown sugar
Salt and freshly ground black pepper to taste

OPTIONAL:
Sour cream, plain yogurt, or creme fraiche
Pinch of cumin seeds or pepitas, toasted in a dry skillet over medium heat until fragrant

Wash and dry the squash and place it in the slow cooker.  Add the 2 tablespoons of water.  Cover and cook on LOW until the squash is tender, 7 to 9 hours.  When the squash is done, a wooden skewer or a paring knife will pierce it easily and slip through to the center.  If the squash is not done, replace and cover and continue to cook on LOW, checking every 30 minutes.  Allow the cooked squash to cool.  Do not discard any liquid in the slow cooker.  

While the squash is cooking, peel and chop the onion.  In a medium-size non-stick skillet, heat the oil over medium heat.  Add the onion and cook, stirring, until softened, about 5 minutes.  Set aside.

Slice the squash in half lengthwise.  Use a soup spoon to scrape out the stings.  Discard them.  Scoop out the cooked flesh and discard the shell.  In a blender, puree half the squash with half the onion and about c cups of the broth.  Pour the puree into the slow cooker and stir to dissolve any caramelized squash juices that have stuck to the bottom.  Puree the remaining squash and onion with the remaining 2 cups of broth and add to the cooker.  Add the brown sugar and season with salt and pepper.  Cover and cook on HIGH until the soup is hot, about 1 hour. 

Taste and correct the seasonings, if needed.  Serve the soup hot.  If desired, top with a dollop of sour cream, yogurt, or creme fraiche and a few toasted cumin seeds or pepitas.

Mediterranean Lentil Soup

*  This was not met with "rave reviews" as is customary for the recipes I list here, but I am including it because it was good and I'm trying to do more meatless main dishes.

2 Tbsp. olive oil
1 large sweet onion, diced
1 stalk celery, chopped
2 large cloves garlic, finely minced
1 Tbsp. tomato paste
1 can (28 oz.) diced tomatoes, drained
2 1/2 tsp. dried thyme
2 1/2 c. dried lentils, soaked in cold water 1 hour, drained and rinsed.
2 bay leaves
6 c. beef broth

Vinaigrette:
2 Tbsp. red wine vinegar
1/3 c. olive oil
2 Tbsp. minced fresh parsley leaves
3/4 c. packed fresh basil leaves
Salt and pepper to taste

In a large saucepan over medium heat, heat olive oil.  Add onion, celery and garlic and cook and stir 5 minutes; do not brown.  Stir in tomato paste, tomatoes, thyme and lentils.  Add lentil mixture to slow cooker along with the bay leaves and beef broth.  Cover and cook on high for 4 hours or on low for 6 hours or until lentils are soft.  While the soup is simmering, prepare the vinaigrette.  Combine the vinegar, oil, parsley, and basil in a blender or food processor.  Process on high speed until smooth; set aside.  Stir vinaigrette into soup just before serving.  Season with salt and pepper.  Makes 4-6 servings.

*  Variation:  Alternatively, place all soup ingredients except vinaigrette to slow cooker.  Stir to combine; cover and cook on high 4 hours or on low 8 hours.

*  Note:  Add 1 to 2 hours to cooking time if you do not soak lentils before cooking.

Frosting

1 pkg. (9 oz.) cream cheese, softened
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. powdered sugar
2/3 c. chopped walnuts (optional)

Beat butter with cream cheese.  Add vanilla and powdered sugar  Beat with mixer until smooth.  Spread over cake.  Sprinkle with nuts.

Lemon Rice

(Brooke's FAVORITE side dish!) 

  3 c. water or chicken broth
1 1/2 c. long grain white or basmati rice, rinsed until the water runs clear
Pinch of salt
6 Tbsp (3/4 stick) unsalted butter
1 clove garlic, peeled
Juice and grated zest of 1 lemon
2 Tbsp. minced fresh flat-leaf parsley

Bring the water to a boil in a large heavy saucepan.  Add the rice, salt, and 1 Tablespoon of the butter and place the clove of garlic on top.  Reduce the heat to the lowest setting.  Cover tightly and simmer until all the liquid is absorbed, 20-25 minutes.

Remove from the heat and let stand for 10 minutes, covered.  Stir in the remaining 5 tablespoons of butter, the lemon juice and zest, and parsley.  Serve immediately.