ginger-marinated steak and noodle salad

ingredients:
- 1/3 cup soy sauce
- 2 tsp grated fresh ginger
- 1 1/2 tsp crushed red pepper
- 3 tsp rice vinegar
- 3 Tbsp brown sugar
- 3 Tbsp canola oil
- 1 1/2 lbs flank steak
- salt
- 8 ounces rice noodles (often labeled as "pad thai noodles")
- cilantro springs


directions:
> In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 Tbsp each of the vinegar and brown sugar, and 2 Tbsp of the oil. Pour 2/3 of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.
> Fifteen minutes before serving, cook the noodles according to the package directions; rinse.
> Meanwhile, heat the remaining Tbsp of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4-6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noddles. Top with cilantro and reserved dressing.

sausage, spinach, and provolone pizza

ingredients:
- cornmeal for the pan
- 1 pound pizza dough (recipe below)
- 2 Tbsp olive oil
- 2 links Italian sausage, casings removed (about 3/4 pound)
- 1 small bunch spinach, thick stems removed (about 3 cups)
- salt and pepper to taste
- 1/3 lb thinly sliced provolone

directions:
> Heat oven to 425 degrees. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle, just enough to almost reach the edge of the pizza pan, and place on the prepared baking sheet.
> Brush the dough with 1 Tbsp of the oil and bake until puffed and golden, 15-20 minutes.
> Meanwhile, heat the remaining Tbsp of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the links with a spoon, until no longer pink, 4-5 minutes. Add the spinach and salt and pepper, if desired; cook while tossing, about 1 minute (the spinach will shrink up).
> Top the partially cooked dough with cheese and add the sausage mixture. Bake until the crust is crisp and the cheese has melted, 12-15 minutes.

Basic Pizza Dough Recipe:
ingredients:
- 2 packets (1/4 ounce each) active dry yeast
- 2 Tbsp sugar
- 1/4 cup olive oil, plus more for bowl and brushing
- 2 tsp salt
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface

directions:
> Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
> Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough into an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

cheesecake-chocolate brownies

oven: 325 degrees
makes 24 squares

ingredients
vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup powdered sugar

directions
1. Preheat oven to 325 degrees. Coat a 9-by-13 inch baking dish with cooking spray. Line dish with parchment (I've found this to be not completely necessary for this recipe). But if you do, leave a 2-inch overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, powdered sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25-30 minutes. Let cool in dish on wire rack. Cut into 24 squares.

homemade waffles

great easy breakfast; seen in picture it is being served with turkey sausage, bananas, orange juice, and coffee

1 3/4 cups all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whole milk
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled

> Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth.
> Heat waffle iron according to instructions. Brush grids lightly with oil (peanut oil preferred). Pour batter onto iron to cover generously and spread evenly. Cook until golden brown and crisp on both sides. Top with syrup or my personal favorite - peanut butter, honey and bananas!

Fried Rice

This recipe is fast, easy, and great for using leftover meats from the night before!

3 Tbsp. vegetable oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat (the best is chicken)
1/2 cup frozen peas
3 cups cooked rice
1/4 cup soy sauce

1. Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat 1-2 minutes; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet and chop.
2. Heat remaining 2 Tbsp. oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice and soy sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Add more soy sauce to taste.

creamy barley with tomatoes and greens

(vegetarian)
hands-on-time: 30 minutes
serves 4

2 tablespoons olive oil
1 large onion, finely chopped
salt and pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup dry white wine
8 cups torn mustard green leaves (from 1 small bunch) or spinach
2 ounces Taleggio or Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)

> Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until tender, 6-8 minutes
>Add the barley, tomatoes, wine, and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12-15 minutes.
>Add the greens, Taleggio, and 1/4 cup of the Parmesan and cook, stirring occasionally, until the greens are tender, 3-4 minutes. Divide among bowls and sprinkle with the remaining 1/4 cup of Parmesan.

Gluten-Free Chocolate Layer Cake

Cake:
1 1/2 cups sugar
3/4 cup brown-rice flour
1/2 cup almond flour
3/4 cup unsweetened cocoa powder
1/4 cup quinoa flour (for those interested, it's pronounced "keen-wa")
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (~1%) buttermilk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract


Directions:
1. Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment as well.
2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
3. Bake cakes until they pull away from sides of pans, about 50-60 minutes. Let cool in pans on wire racks.
4. Once cool, cover with frosting of choice by placing one cake layer on a plate. Spread a generous amount on the top. Place remaining cake layer on top of frosting. Frost top and sides (frosting pictured is a gluten-free cream cheese frosting).
5. Cake is best eaten within 1 hour of frosting, and kept covered.

Cuban Black Bean and Potato Soup

This recipe is ready, from start to finish, in less than one hour. Vegan and gluten-free!

Ingredients:
1 medium onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. oregano leaves
1 bay leaf
1/2 tsp. salt

Directions:
1. Saute onion, bell peppers, and garlic in a saucepan with a little water or vegetable broth over medium heat for 2-3 minutes or until veggies soften. Transfer to blender and puree until smooth. Add 3 cups beans and 3-4 cups of water; puree until mixture is consistency of thick soup.
2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low and simmer, covered, for 20 minutes or until potatoes are soft. Remove bay leaf before serving.

Recipe from March 2011 issue of Vegetarian Times magazine