2 eggs
1 1/2 cups flour
1 1/2 cups oatmeal
1 cup white sugar
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 cup margarine
1/2 tsp. salt
1 cup chocolate chips
Cream margarine and sugars together. Then add the rest of ingredients. Place by teaspoon on ungreased cookie sheet.
OR
place entire batter in the middle of a cookie sheet or pizza pan, (use two as this is a large recipe) and spread until flat. The center may be a little thinner leaving the edges thicker. Leave space all around so the batter could spread to the edges of the pan. If there are no edges. the batter spreads quite a bit and will spill over.
Saturday, March 1, 2008
Kale and Roasted Vegetable Soup
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
*1* Preheat oven to 400∞F (reduce heat by 25∞F if using convection oven). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.Roast until vegetables are brown and tender, stirring occassionally, about 45 minutes.
*2* Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
*3* Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
*1* Preheat oven to 400∞F (reduce heat by 25∞F if using convection oven). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.Roast until vegetables are brown and tender, stirring occassionally, about 45 minutes.
*2* Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
*3* Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
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