Classic Oatmeal Cookies

Classic Oatmeal Cookies
Makes about 3 dozen
The smell of oatmeal cookies as they bake in the oven instantly transports me back to my childhood. Those cold winter days when I’d stay in with my mom and she’d mix up the dough for her famous oatmeal cookies. Of course my job was of the utmost importance. I would be in charge of making the crisscross pattern by gently flattening each ball of dough with a fork. While the recipes have changed a little since then, these are almost as great as the ones mom would make.

1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup turbinado sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup multigrain flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine scraping down the sides of the bowl as needed. Mix in vanilla; set aside.

Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.

Using a tablespoon-sized metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and slightly soft in the center, about 18 minutes. Transfer sheets to wire rack to cool.

Caramelized Tofu & Pecans

Caramelized Tofu & Pecans
Serves 2 - 3 as a main, 4 as a side
This recipe will make anyone fall in love with tofu. The caramel hardens slightly and make the tofu and pecan crisp and sweet. The sweetness of the balsamic vinegar and brown sugar are the perfect compliment to the slight bitterness of the brussels sprouts. Serve it as a fist course, a side dish, or even for a Sunday lunch, just make sure you have enough for seconds!

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for a minute or so and deglaze with balsamic vinegar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil and another pinch of salt.When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Spoon tofu and pecans atop a bed of brussels sprouts and serve.

Creamy Tomato Soup

Creamy Tomato Soup
Serves 8
Don’t let the cream fool you, this version of the traditional tomato soup is just as rich and flavorful. If you don’t have any fresh oregano on hand you can subtitle half a teaspoon of dried oregano without having to sacrifice on flavor. Do make sure you let the soup cook for at least 45 minutes to remove the acidity of the tomatoes. This version is child friendly but you can always kick it up with a few splashes of hot sauce, either way, you’ll end up with a delicious bowl of warm soup to chase the chill away!

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 cups crushed tomatoes
4 cups homemade or low-sodium canned chicken or vegetable stock
3 sprigs fresh oregano
1/2 to 1 cup half-and-half, plus 2 tablespoons for garnish
Coarse salt and freshly ground pepper
1/2 cup sour cream

Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring until translucent, about 6 minutes.

Add tomatoes, stock, and oregano; bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs. Puree using an immersion blender, or in batches in a blender.

Slowly add 1/2 cup half-and-half, stirring constantly, until desired consistency is achieved. Season with salt and pepper.

In a small bowl, combine sour cream with remaining 2 tablespoons half-and-half; transfer to a squeeze bottle. Draw desired shape on surface of soup. Serve immediately.