What do you like to make??

[tulip]

I love to make my own pizza. People are amazed that I make my own dough, but it is very simple and quick, plus time for rising. It's best when I marinate the tomatoes, basil, and garlic (all from my garden) in olive oil, pepper and fleur-de-sel (really good sea salt) while the dough is rising. I have a pizza stone, which makes a really nice crust (heat it up good before putting the dough on it).

I make this about once a week. My husband an I open a glass of decent red wine and eat it out on the wrap-around porch (it's getting cool enough to now).

I also love making my own ice cream! But that doesn't happen as often. It's hard to find rock salt around here for some reason!

[snapdragen]

This was actually in Cooking Light as breakfast, but it made a great dessert. Mom and Dad had it with a scoop of vanilla ice cream, I stayed with the vanilla yogurt. Make sure you use ripe peaches. I used a mix of dried apples, apricots, and plums. Yellow and black raisins would be good too.

Warm Stuffed Peaches

You can prepare and refrigerate the stuffing before you go to bed, then assemble and bake the peaches in the morning. Enjoy one peach half as a pre- or post-workout snack. Or have two stuffed peach halves with an eight-ounce glass of skim milk or one ounce of string cheese for breakfast. The peach halves also are a nice addition to a brunch buffet.

4 peaches, halved and pitted
1/2 cup dried tropical mixed fruit (such as Sunkist brand)
1/4 cup slivered almonds, toasted
2 tablespoons graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground allspice
1 (12-ounce) can peach nectar
1/2 cup vanilla yogurt, divided

Preheat oven to 350°.
Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.

Yield: 8 servings (serving size: 1 peach half and 1 tablespoon yogurt)

NUTRITION PER SERVING
CALORIES 134(17% from fat); FAT 2.5g (sat 0.7g,mono 1.3g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 2mg; CALCIUM 39mg; SODIUM 30mg; FIBER 2.1g; IRON 0.5mg; CARBOHYDRATE 27g

Maureen Callahan
Cooking Light, JULY 2006

[EBD]

I thought I knew how to eat healthy - lots of salads, all the Whole Foods oeuvre - but now that I'm into heavy triathlon training mode I've had to re-learn, because I need more protein and carbs, and just more food in general. So I just made this recipe tonight, from Marcella Hazan's Essentials of Classic Italian Cooking, and it turned out to be a simple, tasty one-dish meal that also makes a perfect training recipe (probably not what Marcella had in mind). I used whole-wheat spaghetti, which went well with this robust sauce; I used fresh marjoram instead of parsley, because that's what I had; and although I did use the italian canned tuna in olive oil, to be honest I didn't see a big enough difference to make it worth $4 a can. You should use dark meat, in any case, not white albacore. Also, I increased the amount of tomatoes in relation to the tuna, so as not to throw out half a can, and I thought it turned out well.

Tuna Sauce with Tomatoes and Garlic
serves 4-6

4 tbs EVOO
1/2 tsp garlic, chopped very fine (I used minced garlic from a jar)
1.5 cups canned imported Italian plum tomates, cut up, with their juice
12 oz. imported Italian tuna in olive oil
salt
fresh ground black pepper
1 tbs butter (not strictly necessary, IMHO)
1 to 1.5 lbs pasta (Marcella recommends spaghetti or penne)
3 tbs chopped parsley

1. In a saucepan or small saute pan, put the olive oil and garlic, turn the heat to medium, and cook the garlic to pale gold. Add the cut-up tomatoes and juice, stir to coat the tomatoes well, and reduce heat to a gentle but steady simmer. Simmer for about 25 minutes, until the oil floats free from the tomatoes.
-Marcella notes that you could prepare the sauce up to this point and then store it up to two days before finishing it.
2. Drain and crumble the tuna. Turn off the heat under the sauce, add the tuna and mix thoroughly. Add pepper and salt to taste, and the butter, and mix well again.
3. Toss with pasta. Add the chopped parsley, toss again, and serve.

Y'all, it was delicious.

[Raindrop]

Love to eat, but hate to cook so one of the things I cook fairly regulary is black bean stew:

2 cans of black beans (drained and rinsed)
1 cup of diced tomatoes (or canned if you don't have fresh)
2 cups of baby spinach
2 tsp. of cumin
1 tbls. of crushed red pepper (can be omitted , or adjusted if you don't like hot stuff)
4 - 5 cloves of minced garlic

Put it all in a large saucepan, the juice in the tomatoes will help to melt the spinach down. Once it's all warmed and the flavors have melted together, I like to smash it all together with a hand potato smasher (but this step isn't necessary ...Then dish it up, and if you want add some shredded cheddar cheese or a dollop of sour cream.

Yummy!

[yellow]

Raindrop, I'm gonna make this! As a non-dairy-leaning-toward-vegan-again, this sounds PERFECT!

Have you tried adding in other veggies like corn and onion? Mmmmmm.

Yellow, who needs to eat a little less these days.

[Tater]

Mr. Tater is peanut butter addict! He loves pb cookies, but sometimes I don't feel like dragging all the goodies out of the pantry to make a batch of cookies. A friend gave me this recipe:

Snozz cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix well, drop by tablespoonfuls onto greased cookie sheet. Bake 8 - 10 minutes. Cook's choice: stick a thumbprint in the middle of each cookie and place a chocolate chunk, or a bit of jelly.

I have made these a few times and found that they do come out a bit on the crumbly side of things, but still make for a good, quick pb cookie fix.

[mimitabby]

I am at a loss for non-gluten stuff, but most of our family recipes are non-dairy. oops, biscotti have butter in them. owell. sorry.

I make biscotti and banana bread, these are great foods for the road...
here's my grandmother's very own recipe for Biscotti:

BISCOTTI by Lucia Fressola

6 eggs 4 C. flour
1 C. sugar 4 tsp. Baking powder
¼ lb. butter, melted 3/4 cup Chopped almonds
1 tsp. vanilla

Mix the eggs thoroughly, then blend in sugar, vanilla, and melted butter. Add flour, baking power, and nuts to make a thick dough. Divide into thirds and form into loaf shapes. if you really divide into thirds, you will have enough biscotti from each for one cookie sheet.

Bake at 375* until golden brown. Remove from oven and slice slant-wise. Return to oven on cookie sheets and bake until brown.

[Denise223]

******SPINACH WARNING!!******

Dar, (mtdarby) posted this today:

http://www.msnbc.msn.com/id/14841731/

I saw this on the news last evening --