Chewy Pumpkin Chocolate Chip Cookies

1/2 cup (1 stick) softened butter
1 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
5 tbsp. pumpkin puree
1/2 tsp. salt
1/2 baking soda
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1-1/2 cups all-purpose flour
1 cup chocolate chips (semi-sweet are good)

Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth.
Combine all the dry ingredients and add to the rest, mixing just until combined. Stir in the chocolate chips.
Place rounded balls of dough on an ungreased cookie sheet and sprinkle with coarse salt.  Bake at 350 degrees for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.  Makes about 2 dozen.  http://www.yammiesnoshery.com

Crispy Tofu Sticks

12 ounces firm or extra-firm tofu
4 saltine crackers
2 tbsp. whole wheat bread crumbs
1 tsp. chili powder
1/4 tsp. salt
3 tbsp. vegetable oil

Preheat oven to 375.

Cut open the tofu package and drain water. Use 2 to 3 paper towels or dish towel to pat the tofu dry. Gently squeeze the tofu on all sides with the towel. Don't squeeze too hard, or the tofu might fall apart.

Use a knife and cutting board to cut the tofu. Slice it in pieces about 3 inches long and 1/2 inch thick.

Place the crackers in a plastic bag, and seal it shut. Use your hands to crush the crackers in the bag. The cracker pieces should be smaller than the size of a pea. Pour the crushed crackers into a shallow bowl.

Measure the bread crumbs, chili powder and salt. Add them to the crackers and mix with a spoon.

Use a measuring spoon to pour 1 tablespoon of oil in a baking pan. Spread the oil around with a spatula.

Pour 2 tablespoons of oil in another shallow bowl.

Gently take a piece of tofu and dip it in the bowl of oil. Make sure the oil coats all sides of the tofu. Then place the tofu in the crumb mixture. Roll it gently until it is coated on all sides. Place it in the baking pan. Repeat with the rest of the tofu pieces. The pieces can be close together in the pan, but not touching.

Use oven mitts to put the pan in the oven. Bake for 30 to 35 minutes, until the tofu is golden brown and crisp. Take the pan out of the oven.

Use a spatula to place the tofu pieces on 4 plates. Serve with your choice of dipping sauce: peanut sauce, soy sauce, ranch dressing, mustard, ketchup, or anything else you dream up!  Experiment!

Serve with rice and a vegetable for dinner, or have them for an afternoon snack!

Cilantro-Lime Vinaigrette

2 tablespoon fresh lime juice
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground coriander
2 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh cilantro

Popcorn

1. In a large heavy-bottom saucpan, stir together 1 Tbsp. olive oil and 1/2 cup popcorn kernels; cover partially with lid to allow steam to escape. 

2. Cook over medium heat until popping slows, 4 to 6 minutes. Remove from heat; let stand (covered) until popping stops, 1 minute. Toss hot popcorn with more oil or butter and salt, as desired. Makes 8 to 10 cups. 

Popcorn flavors

Spicy popcorn:
1-1/2 tsp. paprika
3/4 tsp. coarse salt
1/2 tsp. ground cumin
pinch of cayenne pepper
pinch of ground black pepper
2 Tbsp. olive oil
Combine paprika, salt, cumin, cayenne, and black pepper. Toss hot popcorn with oil to coat evenly, then toss with spice mixture. 

Parmesan popcorn:
1/4 cup grated Parmesan cheese
3/4 tsp. coarse salt
1/4 tsp. ground pepper
2 Tbsp. olive oil
Combine Parmesan, salt, and pepper. Toss hot popcorn with oil to coat evenly then toss with Parmesan mixture. 

Cinnamon-Sugar popcorn: 
2 Tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. coarse salt
2 Tbsp. melted butter
Combine sugar, cinnamon, and salt. Toss hot popcorn with melted butter to coat evenly, then toss with sugar mixture.  

Mmm-Mmm Tomato Soup & Grilled Cheese

12 roma tomatoes, quartered, then drizzled with olive oil, salt and pepper, then roasted lightly in a 400-degree oven until softened
1/4 pound of sun-dried tomatoes, rehydrated in water - save the liquid
2 Tbsp tomato paste
1/2 of a white onion, peeled and chopped
32 oz. tomato juice
1 cup warm stock
1 tsp. garlic, minced
2 celery ribs, chopped
1 cup cream
1/4 lb. butter
1/2 cup all purpose flour
kosher salt to taste
1 tsp white pepper
2 bay leaves
1 Tbsp. parsley, roughly chopped
1 Tbsp. thyme, roughly chopped
1 Tbsp. basil, roughly chopped

Kid (with grown up help, if needed): Roughly chop the parsley, thyme, and basi by cutting them up with scissors. 

Grown-up (with kid help, if needed): Roast the Roma tomatoes, rehydrate the sun-dried tomatoes, cut up the onion, garlic, and celery. 

Grown-up: Melt butter in large pot. Older children can help saute the onion, garlic, and celery until they're soft with no color. Gently sprinkle in the flour and stir until mixed in thoroughly. Then add the tomato paste and stir until mixed. Add the stock and rehydrated-tomato liquid and bring to a boil, stirring constantly. Add the remaining ingredients except for the cream and simmer for for 30 minutes. Stir in the cream and simmer for 10 more minutes. 

Grown up: Pour the liquid into a mixer.

Kid: Push the button that lets you puree the liquid until the roasted tomatoes are completely broken down and mushed together. 

Grown up: strain the pureed mixture through a cheesecloth or chinois, pressing to remove all liquid. Season to taste with salt and pepper and add up to 4 Tbsp. of softened butter to thicken the soup. 

Kid and grown-up: Slurp it up with your grilled-cheese sandwich and milk!

Makes 4 servings.  Can be cooled and refrigerated so that it can be eaten later!

Greek Pasta Toss

Combine one 9 ounce package cooked refrigerated tortellini, one 15 ounce can drained cannellini beans, 3/4 cup crumbled garlic-and-herb flavored feta cheese and 2Tbsp oil in skillet. Cook over medium-high heat until cheese beings to melt. Add 1 cup chopped tomato; cook 1 minute more. Season with salt and pepper to taste. Serve over 4 cups fresh spinach.