Orange Almond Cake

I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.

From: http://shecraves.typepad.com/my_weblog/2006/02/orange_almond_c.html

3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)

water for boiling

6 eggs

1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)

2 1/2 cups ground almonds

1 teaspoon baking powder

superfine sugar for dusting

whipped cream

dark chocolate shavings

1. Preheat oven to 350 deg F.
2. Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say).
3. Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.
4. Add the eggs and pulse until combined. Add the dry ingredients and mix well.
5. Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour.
6. Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.

TIPS:
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.

*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.

Nathan's Brownies

½ c butter/margarine

2 oz. baking chocolate

¾ c flour

½ t baking powder

½ t salt

2 eggs

1 c sugar

1 t vanilla

¼ c chocolate chips

¼ c nuts

Microwave butter and baking chocolate 2 min to mix

Combine flour, baking powder, and salt.

Mix the remaining ingredients

Cook in 8x8 pan for 30-40 min at 350F.

White Bean and Kielbasa Stew

From: Real Simple magazine

1 lb dry white beans, rinsed

14 oz kielbasa, 1/2 inch chunks

4 c chicken broth

1 14 oz can diced tomatoes

1 large onion chopped

6 garlic cloves, chopped

1 t dried rosemary

1 c water

6 c baby spinach

1. Put all the ingredients except spinach in slow cooker and cook on low for 7-8 hrs or high for 5-6 hrs.
2. Add spinach just before serving.

Sausage and Potato Pockets

From: Real Simple magazine

1/2 lb mushrooms, thinly sliced

1/2 lb new potatoes, thinly sliced

6 oz cooked chicken sausage, thinly sliced

2 T olive oil

10 oz frozen chopped spinach, thawed and squeezed dry

4 oz Gruyere or Cheddar cheese

1 lb pizza dough at room temperature

1. Preheat oven to 400 deg F
2. Toss mushrooms, potatoes, and sausage in oil and season with salt and pepper to taste. Roast until potatoes are tender (20-25 min). Cool and mix with cheese and spinach.
3. Divide dough into 6 pieces and roll each into 6 inch circles.
4. Spoon filling into the middle of each circle. Fold dough over and crimp sides together to form a crescent shape
5. Place pockets on parchment paper and bake for 20-25 min until golden brown.

These stay good for 5 days or freeze for up to 3 months.

Whole-grain Blueberry Muffins

From: Real Simple Magazine

Makes 12

1 1/4 c whole wheat flour

1 c old fashioned rolled oats

1/4 c flaxseed meal

1/4 c pecans

1 t baking powder

1 t baking soda

1/2 t salt

1 c plain low-fat yogurt

1/2 c packed light brown sugar

3 T butter, melted

1 T orange zest

1/4 c orange juice

1 large egg

1 t vanilla

2 c fresh blueberries or 8 oz frozen blueberries

1. Preheat oven to 375 deg F
2. Place paper liners in muffin tins and spray with PAM to keep muffins from sticking
3. Mix flour oats, flax meal, pecans, baking powder, baking soda, and salt in the food processor
4. In a large bowl combine yogurt, sugar, butter, orange zest and juice, egg, and vanilla.
5. Add flour mix to bowl and stir in the blueberries
6. Bake for 22 to 25 min.

These stay good frozen for about a month.