Lemony Chickpea and Herb Wheat Berry Salad

Ingredients
1 cup wheat berries or hulled wheat
1/2 teaspoon salt
4 cups  water

1/2 teaspoon salt
1 can cooked chickpeas, rinsed
1 bunch (about 6 medium) scallions (white and green parts), thinly sliced
1/2 bunch fresh parsley leaves, minced
3-4 tablespoons fresh lemon juice (adjust to taste)
4 tablespoons olive oil
1/4 teaspoon ground black pepper

Directions
1. Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot; bring up to a boil, then cover
the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring
occasionally. Drain, rinse under cold running water, and drain again
.
2. Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in
a large bowl; refrigerate until serving (this salad is even better the next day!).

Tracy Williams made this for mahjongg and I had to have the recipe!

http://www.anediblemosaic.com/?p=14393

Chocolate Sheet Cake 9X13

Ingredients

• FOR THE CAKE:
• 1 cup Flour
• 1 cup Sugar
• 1/8 teaspoon Salt
• 2 Tablespoons (heaping) Cocoa
• 1 stick Butter
• 1/2 cup Boiling Water
• 1/4 cup Buttermilk (or just a little less than 1/4 c milk, and 2 t white vinegar)
• 1 whole Beaten Egg
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Vanilla
• _____
• FOR FROSTING:
• 1/4 cups Finely Chopped Pecans 
• 3/4 c stick Butter
• 2 Tablespoons (heaping) Cocoa
• 3 Tablespoons Milk
• 1/2 teaspoon Vanilla
• almost 2 cups Powdered Sugar

Preparation Instructions

Note: I use a 9×13 sheet cake pan.

In a large mixing bowl, combine flour, sugar, and salt.

In a small saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing.  Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over warm cake. Sprinkle nuts over 1/2 cake. Some like nuts, some do not. Makes all the people happy.

Cut into squares.

I have cut this recipe in half from the recipe below.

http://tastykitchen.com/recipes/desserts/the-best-chocolate-sheet-cake-ever/?print=1/#size3x5

Potato Leek Soup

Ingredients:
4 cups vegetable stock
3 russet potatoes, peeled and cut into large pieces
2 leeks (white and light green parts only), thoroughly washed and sliced

2 stalks celery, roughly chopped

1 bay leaf
1 t Italian seasoning
Salt and freshly ground pepper

11/2  cups half and half or whole milk

Directions
Put the vegetable  stock, potatoes, leeks, celery, bay leaf and Italian seasoning in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Mash the potatoes until they are the desired bite-sized pieces. Add the milk and simmer until the soup has thickened, about 20 minutes. DON"T BOIL. The milk will curdle so don't do it!

White Meringue Frosting

Ingredients

• 3/4 cup granulated white sugar, not confectioner's sugar
• 3 large egg whites
• 2 tbsp cold water
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract

Instructions

1.Place all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

2.When the water is shimmering place the bowl in the sauce pan and whisk the mixture. The mixture must not boil. Whisk until all the sugar is dissolved or you will end up with a grainy looking frosting. Remove from the saucepan.
3. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. 

4. Stored in the refrigerator, frosted cupcakes will remain fresh for 2 days.

http://cakejournal.com/recipes/white-meringue-frosting/

Tomato Basil Parmesan Soup

1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions

2 (14 oz) cans diced tomatoes, with juice
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf

½ cup flour
½ cup butter

1 cup Parmesan cheese
1.5 cups half and half, warmed 
1/2 tsp salt
¼ tsp black pepper

DIRECTIONS

Put in food processor and blend until almost smooth: celery, carrots, and onions. 
In a large dutch oven saute the pureed vegetables 5 mintues. 
Add tomatoes, oregano, basil, and bay leaf  and broth.
Cook on low for 2-3 hours.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir into hot soup.  
Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
Cook on LOW for 20 minutes or so. Too high of a temp,  and the milk will curdle-DON'T DO IT!

Spicy Vegetarian Chili

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat
eaters.

Ingredients:
2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon finely chopped chipotles in adobo
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoon salt
1 (28 ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cup cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Red Cabbage Slaw

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
4 green onions, chopped
1 cup golden raisins

Directions
In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, onions and raisins to coat well. Cover and let sit at least 1 hour.