Kale, Butternut Squash and Chickpea salad with Tahini dressing

I cannot eat enough of this salad since my friend, Michelle, shared some with me.  Because it is so varied in nutrients, it can be used as a side dish or a main dish.

Preheat oven to 400 degrees

2 bunches kale (red and/or green)- leafy parts only; remove the tough ribbing
1 c chopped cilantro
mix above and set aside

1-2 butternut squash, peeled, de-seeded and cut into bite sized squares
1 15 oz can garbanzo beans (aka chickpeas) drained and rinsed
2-3 T olive oil
1-2 T curry powder
dash (or three) of cayenne
sprinkles of kosher salt (optional)
Toss together above ingredients and place on foil-lined cookie sheet and bake for 20 minutes or until the squash is tender

DRESSING:
2 T Tahini
1/4 c olive oil
1 T vinegar of your choice (I've used apple cider vinegar and rice wine vinegar and both are lovely)
1 t honey
1/2 t kosher salt
Combine in a jar with a well fitting lid the ingredients above, then shake vigorously to mix.

Drizzle dressing over kale and cilantro and let rest to allow kale pieces to soften while the squash and chickpeas cool.  Toss all ingredients together and add 1 c candied nuts on top!

CANDIED NUTS:
1/2 c sugar
1/2 c brown sugar
1 T cinnamon
1 t salt
1/8 t cayenne pepper
4 c pecan and/or walnut halves, unsalted
1 egg white, whisked

Preheat oven to 300 degrees
Add sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag.  Toss or whisk and set aside.
In a separate bowl, add nuts and egg whites- toss until combined and pecans/walnuts are evenly coated.
Add sugar mixture and toss until combined.  Spread mixture evenly on parchment lined cookie sheet and bake for 40 minutes, removing nuts and giving them a stir after 20 minutes, then returning to oven to ensure even toasting.  Bake until nuts are fragrant and sugar coating is cooked.  (the sugar will harden more once the nuts are out of the oven)
Remove and cool until nuts are room temperature. Transfer to an air-tight container to store.  (These make an excellent gift, btw, jarred up in a nice mason jar with a ribbon and some pretty fabric)  Add to granola or use as a salad topper, or eat by themselves as a sweet snack.

Pumpkin Bread with Cranberries

Thanks to working with some of the most exquisite bakers, I have obtained a fabulous recipe for the most delicious pumpkin bread I've ever tasted.  It has become a staple in our home which I make at least 6 times/year.  This recipe makes 2 loaves, so be sure to share with friends and family (or stick one in the freezer for later!)

3 1/2 c flour (I use whole wheat flour)
2 t baking soda
1 1/2 t salt
1 t baking powder
2 t cinnamon
2 t nutmeg
1/2 t ground cloves
3 c sugar
2-3 T minced fresh ginger root
2/3 c water
1 c oil (I prefer to use shortening in quick breads because it makes the loaves less dense)
5 beaten eggs
1 15 oz can pumpkin
1 bag fresh cranberries
(optional- 1 c walnut or pecan pieces)


Preheat oven to 350 degrees and grease two loaf pans

Mix dry ingredients first, then add wet, then beat on high for 2 minutes to add lift to dough by activating the gluten in the flour.  Add pumpkin and cranberries last.  Bake for 1 hour or until set.

Remove from loaf pans after 10-15 minutes and allow to cool on wire rack completely before wrapping up in foil for storage.

Chocolate Chocolate-Chip Cookies

What happens when you adore chocolate?  You make chocolate chocolate-chip cookies and share the love!

(For my ToastMasters colleagues that enjoyed our luncheon yesterday so much and requested this recipe- Much love to you all!)


Preheat oven to 375 degrees.

Start by mixing:
1 cup butter (room temp)
1 c light brown sugar
1/2 c sugar

Scrape bowl if needed, then add:
2 t vanilla
2 eggs

Mix all wet ingredients then sift the following together and slowly add:
2 1/4 c flour
1/2 t baking soda
1 t salt

Finally, add 2 cups of chocolate chips and then drop by rounded spoonful onto cookie sheets (dough is extra sticky!) and bake for 8-10 minutes.  Remove from sheet within a few minutes; these cookies are semi-fragile, but worry not: you can eat the ones that break.  Ahhhh... the joy of baking! :)