French Toast

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons sugar
• 4 tablespoons butter
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 8 slices challah, brioche, or white bread
• 1/2 cup maple syrup, warmed

Directions

In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Robert Irvine, foodnetwork.com

Pumpkin Cornmeal Muffins

Makes 12 muffins| Hands-On Time: 10m | Total Time: 45m

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/2 cup milk
• 4 eggs
• 1 15-ounce can solid pumpkin
• 1 1/2 cups whole-wheat flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Directions

1. Heat oven to 350ºF. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
2. In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
3. Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.

from realsimple.com

Pumpkin Bread

Serves 6-8| Hands-On Time: 15m | Total Time: 1hr 20m

Ingredients

• 1 cup pumpkin pie filling (not pure pumpkin)
• 1/2 cup canola oil, plus more for the pan
• 3/4 cup granulated sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Directions

1. Heat oven to 350° F. Oil a 9-by-5-inch loaf pan. 
2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
3. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.

from realsimple.com

Tofu Stir-fry with Black Bean Sauce

• 1 lb. firm tofu, cut into 3/4-inch cubes
• 1 Tbs. cornstarch
• 1/4 cup vegetable broth
• 1 Tbs. black bean sauce
• 1 tsp. sugar
• 1/3 cup peanut oil
• 1/8 tsp. red pepper flakes
• 1 small head bok choy, trimmed and cut into 1-inch pieces
• 1 small green or yellow zucchini, cut into slices 3/4 inch thick
• 1 red bell pepper, seeded and chopped
• 1/4 lb. sugar snap peas, trimmed

Directions:

Prepare the tofu and sauce
Line a baking sheet with a double thickness of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry.

In a small bowl, stir together the cornstarch and broth until the cornstarch dissolves. Stir in the bean sauce and sugar. Set the sauce aside.

Stir-fry the vegetables
Heat a wok or large fry pan over high heat and pour in the oil. Carefully add the tofu and cook for 3 minutes. Turn the tofu over and continue to cook until golden, 3 to 4 minutes. Using a slotted spoon, transfer the tofu to paper towels to drain.

Pour off all but 1 Tbs. of the oil and set the wok over high heat. Add the pepper flakes, bok choy, zucchini, bell pepper and snap peas and stir-fry until the vegetables are crisp-tender, about 3 minutes. Return the tofu to the wok. Stir in the sauce and cook, stirring, until the sauce thickens, about 1 minute. Transfer to warmed shallow bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

http://www.williams-sonoma.com/recipe/tofu-stir-fry-with-black-bean-sauce.html

Greek Pasta

1/4 cup water
1/4 medium red onion, diced
1/2 red pepper (1/2 cup)
2 medium tomatoes, diced (2 cup)
salt
6 oz. linguine
1 Tbsp. fresh/1 tsp. dried thyme
2 Tbsp. fresh/2 tsp. oregano
2 oz. feta, crumbled
2 tsp. olive oil
2 Tbsp. lemon juice

Boil pasta.  Heat 1/2 water in medium nonstick skillet.  Add onion & pepper, cook for 3-4 min. Add tomatoes & cook another 2 min. Remove from heat and pour in to serving bowl, add salt to taste.  Cook past, drain, toss with sauce. Add herbs & feta cheese and toss again.  Mix olive oil and lemon juice together and pour over pasta.  Toss well, season again and serve.