Peanut Butter Brownies

My dad loves brownies and peanut butter so naturally for his birthday I made him peanut butter brownies.  The following recipe is super easy to make and nice and moist.  Just make sure you have a glass of milk handy when you eat them. :)

Peanut Butter Brownies

For the Brownies
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup cocoa powder
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

For the peanut butter filling
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter

Directions

1. Preheat oven to 325 degrees. Butter an 8x8 pan.

2. Mix butter and sugar until smooth.  Slowly mix in eggs, one at a time and then mix in vanilla.  Whisk together cocoa powder, flour, baking powder, and salt in a bowl.

3. Add flour mixture and stir until well incorporated.

4. Make filling: Stir together butter, confectioners' sugar and peanut butter in a bowl until smooth.

5. Pour half of brownie mix into pan.  Add small drops of peanut butter mix.  Take a fork and swirl peanut butter mixture.  Add the remaining brownie mix and drop the rest of the peanut butter mixture on top.  Repeat the swirling with a fork.

6.Bake until a tooth pick  inserted into brownies comes out mostly clean, about 45 minutes.

Vegetable Lasagna

Tonight I had a bunch of lasagna noodles and veggies in the fridge so I figured I'd make a veggie red sauce lasagna.  The recipe is very loosely based on Sue's. My dad and Randin love eggplant, but my brother and I hate it, so I ended up making two separate sauces and putting the eggplant sauce on one half of the pan and the non eggplant sauce on the other.  But if you don't have picky eaters like me, you can make it a lot easier on yourself!

Vegetable Lasagna 

1 (16 ounce) package lasagna noodles
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup chopped eggplant

1 carrot shredded
1/4 cup diced sun dried tomatoes  
1 jalapeño, minced (optional)
3 cloves garlic, minced
2 tablespoons olive oil
2 jars pasta sauce
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup thawed frozen spinach (with the water pressed out)
1 teaspoon chili pepper flakes
1 teaspoon Italian seasoning

 1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. 

without eggplant

 with eggplant

2.  In a large saucepan, cook zucchini, peppers, eggplant, carrot, tomatoes, jalapeno and garlic in olive oil. Stir in pasta sauce and bring to a boil. Reduce heat, and simmer 15 minutes.

3.  Mix together ricotta, 2 cups mozzarella cheese, eggs, spinach, Italian seasoning and pepper flakes.

4. Turn on oven to 350 degrees F. Spread some tomato sauce into the bottom of a greased 9x13 inch baking dish until its lightly coated. Layer lasagna noodles, ricotta mix, sauce. Repeat layering, and top with remaining 2 cups mozzarella cheese. 

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Lentil Tacos

This recipe was inspired by my friend Steph and the Lotus Cafe in Jackson, WY.  Its a nice, vegetarian way to mix up tacos.  I usually make tacos with veggie meat and beans, so this was a nice change.  The lentils have lots of protein and are very filling with a really nice texture that taste great in a taco.

Lentil Tacos

1 cup lentils (I mixed .5 cup red and .5 cup black)
3 cups vegetable broth (water will work too)
1 red pepper, diced
1 jalapeno, diced
1/2 onion, diced
2 garlic cloves, diced
1 tablespoon chili powder
Cayenne pepper to taste
1 tablespoon cumin
1 teaspoon coriander
Taco shells or tortilla
Optional Toppings: diced tomatoes, cheese, guacamole, shredded lettuce, salsa, hot sauce

1. Bring vegetable broth and lentils to boil.   Cover and reduce to simmer for about 25 minutes. 

 
2. In the meantime, chop and sauté the red pepper, jalapeno and onion.  Add chili pepper, Cayenne, cumin and coriander.  

 
3. Strain the lentils and add to the vegetable pan.  Cook until incorporated, about 2 minutes. 

4. Serve in a taco shell with desired toppings.

Potato Leek Soup

This is a great soup for a cold day.  While I do add some cream and milk, I significantly reduced it from the many cups required in recipes by Emerald and Paula.  I think over all it is still very hearty and filling, while being healthier and really tasty.  Randin said this was better than any soup he has ever had at a restaurant, so I highly recommend you all make it!

Potato Leek Soup

2 tablespoons butter or olive oil
2 leeks, washed and sliced

2 cloves garlic, diced
salt to taste
1/4 teaspoon chile powder
6 cups vegetable broth (enough to cover leeks and potatoes)
2 large potatoes, peeled and cubed
2 bay leaves
freshly-ground pepper to taste
1/4 cup low fat milk
2 tablespoons cream

1. In a large pot, heat the butter or olive oil over medium heat.

2. Add the sliced leeks and garlic and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
3. Add the chile powder, and stir for about 30 seconds, cooking them with the leeks to release the flavor.

4. Add the potatoes and bay leaf.  Add enough vegetable broth to swathe the mixture.
5. Cover and simmer until the potatoes are tender. It could take anywhere from 15 to 30 minutes.

6. Pluck out the bay leaves and puree the soup with your immersion blender (or blender).  Add pepper and more salt if necessary. 

7. Add milk and cream and serve. 

I garnished mine with some feta, fresh cracked pepper and sour dough bread