Modified Toll House Cookies

This is from the most stained page in my cookbook.  The formula below is the result of a months-long quest for the Perfect Chocolate Chip Cookie.  As yesterday was the first day of school I normally would have made a batch of these for Isaac to come home to, but he baked a double recipe only a few days ago and even took some in his lunch.  He's quite the cookie-monster when it comes to whipping up a batch of cookies!

No Peek Casserole

Today is going to be busy, with a toddler running me ragged right about the time I normally need to get dinner going, so it's a great day for this meal.  I don't know if this technically meets the definition of casserole, since the noodles over which it is served are cooked separately and a green vegetable ought to be fixed to go along with, but this is what it's been called for my entire life, and I'm not changing it.  Ridiculously easy to make, decidedly delicious, absolutely convenient on a busy day.

Beautiful Zucchini Carbonara

Jamie Oliver calls them courgettes, we call them zucchini or summer squash.  Whatever you call them, pick some fresh from your garden—or the Farmers' Market—and make this lovely carbonara.  You'll be so glad that you did!  Serve with a loaf of bread and a crisp white wine: Chenin or Sauvignon Blanc or Pinot Gris.

* We sometimes throw in some fresh asparagus too, as the photo above shows.  There can never be too many opportunities to eat fresh asparagus!

Spinach and Fresh Basil Risotto

This dish was a gift, pure and simple.  We had moved to Florida, didn't know a soul, and the kids across the street who came to play with my kids soon drew me into a friendship with their mom.  The kind of friendship where, at 4 pm on any given weekday, I could wander into her kitchen, lift the lids to the pots on the stove, and find out what was for dinner.  I often went home with either the recipe or the simple directions to make the same myself in the following days.  For my birthday that year Janet gave me a copy of the cookbook from which most of her inspiration came.  She handed it to me after we had boarded up our windows and joined her family to take shelter for our very first hurricane party, (for hurricane Floyd, which missed us but went on to "party"all over North Carolina).  We shared some memorable meals and heartfelt conversations around the kitchen table.  Though our friendship lasted only as long as we lived there, it was a dear, blessed time, and I think of Janet every time I stir up this marvelous risotto.

This is a high-maintenance dish to make, with constant stirring and the extreme need to be served immediately.  Don’t begin until everyone is ready to sit down and eat, and be sure to have someone standing ready to take over the stirring for a spell if needed. 

All hands on deck- this is worth the effort!

Salmon Caesar Salad

To be honest, I can't remember which magazine this came from.  I know we began making this while we lived in Florida, so it may have been Cooking Light, but we have given it a tweak or two over the years, so it''s all ours now.  This is perfect for a light summer supper or first-night of camping meal to cook over the campfire when you are anticipating a steadily degenerating diet going from burgers and finally to hot dogs in the coming days...  (the photo above was taken on a camping trip.)

Broiling salmon in your oven's broiler may be an option if you are grill-less and desperate, but I don't like the smell it leaves behind in the house, so I'm including the grill tips we have learned over the years.

Chicken Scarpariello

Okay, here it is: our favorite meal.  We learned to make this when Kate was 2 months old, so as of today we have been making and loving this for 25 years.  Chicken Scarpariello was introduced to us by our dear, darling, beloved friends, Jim and Cathy DePiante.  When they were newlyweds they worked in an Italian restaurant somewhere in New Jersey; Jim learned to make this while cooking in the restaurant kitchen.  It is now our go-to special-occasion meal, birthday meal, welcome-home meal, and "Let's have something special tonight" meal.  

When Kate was living in Europe for a semester and the DePiantes were living in Rome at the same time, she took the train to Rome to see them for a long weekend.  After a full and exhausting day of sight-seeing and black-market purse shopping with Anthony, she walked into their house to the familiar home-smell of Chicken Scarpariello cooking and Kate knew she was among family.

As with most of my recipes, I haven't made a "single," but I've doubled this for years.

Rhubarb Bread

Here's a favorite that I've been making longer than I've had most of my children.  As a matter of fact, this may have been the first way I ever used rhubarb.  It doesn't grow in Texas, but when I moved to Pennsylvania as a young wife and mom I discovered that this mystery vegetable (?) grows in almost every backyard there.  Now that I love rhubarb, had some in my own backyard, and almost took it for granted, I have moved back to Texas where it costs almost $8 a pound if you can find it in the produce department.  I'm posting this, therefore, for my loved ones who still lives where it grows in abundance.  Never take rhubarb for granted!

*Make this the day before you intend to enjoy it; sitting for a day allows the flavors to fully meld together and sweeten the rhubarb.

Cannellini Beans with Kale/ Bruschetta/ Soup

This recipe begins with a tasty take on Bruschetta and then, once the flavors have deepened overnight, it evolves into a soup.  No mere leftovers here, this is entirely intentional, and oh, so good.  I found this in Bon Appetit magazine, (November 2010) and have made it many times over.  When you are nearing the end of the process with the cannellini beans with kale you are to drain the beans and kale, but reserve the liquid!  Don't pour it down the drain!  It's liquid gold, so be sure to drain it over a bowl to capture every luscious drop.

*note: The soup calls for a drizzle of truffle oil.  I have yet to use this, (speaking of liquid gold) and the soup stands without it.  If you have truffle oil, drizzle away.  If you have extra, send me some!

Kate's Awesome Banana Bread

We had a recipe for Banana Bread that was so white-flour and sweet it was almost a confection.  In searching for a healthier version Kate added a bit of this and a bit of that and tweaked it until she settled with the recipe below.  While still delightfully sweet, due mostly to the bananas, it's no longer a "guilty pleasure."  Unless you smear each slice thickly with butter and shovel a layer of powdered sugar on top.  Then it's right back to guilt and unhealthy confection!  (But don't let that stop you!)

Jalapeno Pepper Bites

Now that I'm thinking of the potlucks that we shared over the years with friends in Pennsylvania, Florida, Pennsylvania again, and now Texas, this appetizer comes to mind.  So simple, so easy, and such a tasty way to throw some spice into the mix, Jalapeno Pepper Bites have been a favorite of ours for years.  While jalapenos are known to be hot, the eggs and cheese cool them down considerably—at least, I think so—so you are left with the flavor of the pepper more than the bite.  You may wish to double it; I haven't made a single recipe in years.

Lisa's Bean Salad

Our small-group Bible study in Florida was a blessing to us in many ways, and our 4th of July potluck meal gatherings still bring back fond memories of fun, fellowship, and food.  The first time Lisa Savant made this salad I went back for seconds (and probably thirds).  The leftovers we took home were mine-all-mine and I was officially hooked on the sweet and sour flavors of this crispy, beautiful salad.  This bean salad is perfect for summertime picnics, potluck suppers, barbecues, or anytime you need something light, colorful, and easy to make.