coconut toast

This is a Moll family favorite. It's perfect for overly indulgent brunches.

3/4 cup sugar
1 egg
1 stick butter (softened)
1 1/2 cups coconut

mix sugar, egg, butter. Spread on bread, sprinkle with coconut
bake 15 min. at 350.
This enough for about 12 slices of bread. We usually use bakery white bread.

Apple Lentil Salad

I've had this in the back of my mind to post for a while. This is also from Simply in Season and is yummy! Perfect for potlucks or light winter dinners!

1c. lentil
2Tbs curry powder
1 tsp. salt
1/4c.olive oil
2c. water/broth
2 tart apples
1/4 lemon juice/cider vinegar
2 potatoes, cooked, chopped & chilled
1/2-1 small onion, thinly sliced (red looks very pretty in salad)
handful fresh parsley, coarsely chopped.

Soak lentils 15 minutes in hot water.

In large saucepan heat 1/4 c. olive oil and cook curry powder & salt til bubbly. Drain lentils, add to saucepan and fry briefly, maybe 2 min.

Add water. Cook til absorbed, adding more water if needed to cook lentils until tender, about 20 minutes. Drain excess water and allow to cool.

While lentils are cooking peel, cube & cook potatoes. Drain & set aside to cool.

Core & dice apples. Mix with lemon juice or cider vinegar. Add cooled lentils.

Thinly slice onion and coarsely chop handful of fresh parsley. Toss along with chilled potatoes into lentil apple mix. Serve warm or room temperature.

Strawberry Bread

From Simply In Season. Yay, spring!

Strawberry Bread

Spring Greens dip

Everyone really liked this at BG so I thought I'd post it while procrastinating other things. I'd be interested to read other wild/spring green recipes. Since I am determined to start incorporating food from the backyard right now, I am basically limited to weeds and herbs : Wilted, early spring dandelion greens are not very bitter at all. Eat them while you can!

1 Large handful dandelion greens or any other spring or wild green. I think Lamb's Quarters would be fantastic, but they aren't up for another few weeks.
1 Small handful chives or wild onion tops (the green onions in everyone's lawn)
1/3-1/2 box cream cheese
1 cup or to taste of plain wholemilk yogurt.
Salt and pepper to taste

Chop and wilt greens in small amount of water. Drain.
Chop chives
Combine greens and onions/chives with yogurt and cream cheese. A handblender, of course, makes this easy and chops the greens up so fine no little ones will complain.

Couscous and other quick foods.

I'm loving couscous lately because it takes 5 minutes, I just throw some mixed frozen or fresh vegetables in the same pot it cooks in. Top with parmesan, olive oil, salt and pepper. Yum. Other quick foods that are whole foods:

- same as above, only with pasta.

- grilled cheese made with pineapple salsa. I made this up yesterday to make grilled cheese more exciting, and it was good!

- omelets with whatever leftovers thrown in.

- I often have leftover beans and rice b/c we eat that a lot. the quick food version is throwing in the leftover bean/rice mixture w/ cheese in the oven to make burritos.

So what do you make that fits this category?

Palak Paneer (Spinach in Cottage Cheese)

Slightly westernized Indian from Extending the Table. Like everything else I make regularly, it's easy - I like it b/c when I plan on making it, I just have to grab some frozen spinach and a carton of cottage cheese at the store. (You know those grocery trips where you didn't feel like planning meals, so you plan as you go when you are in the store?)

Heat in saucepan:
2 T. oil

Add:
1 large onion, chopped
1-inch piece of ginger, grated, or 1/2 t ground ginger
Fry until golden brown.
Add:
1 lb spinach, chopped
1/8 t red pepper
3 cloves garlic, minced
salt to taste
1-inch piece cinnamon stick
Cook about 10 minutes.
Add:
1 tomato (chopped)(I use canned diced)
1 cup cottage cheese
1/4 c. water

Cook about 10 minutes or until most of the liquid is absorbed. When serving, sprinkle w/:
1/2 t ground cumin. Serve over rice.

Sesame Noodles and Tofu

I found this on mothering. It has a nice Thai taste to it. I use it with chicken, any veggies, and rice, also. I do think it tastes best with yummy fried tofu, especially the packaged already fried tofu from Jay International. I ALWAYS use less peanut butter than this. I think peanut butter can be really variable in texture so it's hard to give exact amounts. I start with about 1/2 cup and add more if I think it needs it. Also, I use garlic/ginger paste instead of them separately. It just takes too long to mince those things, I think. The dressing is the important part and could probably be used in countless creative ways.

Serves 3-4
Dressing
Smooth Peanut Butter (organic, without sugar); 1 Cups
Soy Sauce; 1/2 Cups
Water; 2/3 Cups
Fresh Ginger; 4 Tablespoon, peeled and grated
Medium Cloves Garlic; 4, minced
Red Wine Vinegar; 4 Tablespoon
Asian Sesame Oil; 3 Tablespoon
Honey; 4 Teaspoon
Red Pepper Flakes; 2 Teaspoon
Noodles
Dried Thin Linguine; 1/2 Pounds
Scallion; 8, chopped
Red Bell Peppers; 1, thin sliced
Yellow Bell Peppers; 1, thin sliced
Sesame Seeds; 6 Tablespoon
Tofu
Block of tofu, cut into 3 slices horizontally and then cut into triangles
2 tbsp peanut oil

Make the dressing: Combine all ingredients in a blender and blend until smooth, about 2 minutes. Transfer to a large bowl.

Make the noodles: Cook pasta in a 6 to 8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cool water.

Pan fry the tofu with the 2 tbsp peanut oil over medium high heat.

*Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing with tofu to combine. Serve immediately.