Chocolate and other food groups

Also from the Moosewood Cookbook. Mexican Corn and Cheese Stuffed Peppers 2 Tb. oil 1 c. chopped onions 3 garlic cloves 1 1/2 tsp. ground cumin 1 tsp. ground coriander seeds 1/4 tsp. cayenne 1 medium tomato, chopped 2 c. corn, fresh or frozen 3 eggs 1 c. grated cheddar cheese 1/4 c. milk or half and half 1/4 c. chopped olives 6 medium green or red bell peppers 1/4 c. tomato juice or water Salsa Rice Saute the onions, garlic, cumin, coriander, and cayenne in the oil until onions are translucent. Add the tomatoes, corn, and salt. Simmer until the corn is barely tender. Lightly beat the eggs in a large bowl. Add cheese, milk, olives, and vegetables. Cut the peppers in half lengthwise and remove the seeds. Leave the stems on. Stuff pepper halves with egg-vegetable mixture and place on an oiled baking dish. Pour tomato juice onto bottom of dish. Bake tightly covered at 375 for 30 minutes. Uncover and bake 10 minutes more. Serve on a bed of rice topped with salsa.

Another from the Moosewood cookbook. Spicy Peanut Soup 2 Tb. oil 2 garlic cloves 1 Tb. fresh grated ginger 2 c. diced onions 2 green peppers, diced 2 c. coconut milk 3 1/2 c. vegetable stock or water 1 c. peanut butter 3/4 tsp. ground coriander pinch of cayenne 3/4 tsp. freshly ground lemon grass 1/2 tsp. salt 1 to 2 Tb. fresh lemon or lime juice Heat the oil in a soup pot. Saute garlic and ginger. Add onions and pepper, saute for 5 minutes or so. Add the coconut milk and 2 1/2 c. stock or water and bring to a boil. Lower the heat and simmer covered for 20 minutes. Blend the peanut butter and the remaining cup of stock into a smooth paste and whisk it into the soup with the spices and salt. Simmer about 15 minutes longer, stirring occasionally. Just before serving, remove the soup from the heat and stir in the lemon or lime juice. Serves 4 to 6. * edited to add that I tried this one today and it was really good. Spicy and slightly sweet from the peanut butter and coconut. It was hard t...

From the "New Recipes from the Moosewood Restaurant" cookbook. 10 Minute Tomato Soup 3 Tb. olive oil 3 to 6 garlic cloves, minced 8 c. tomato juice or undrained canned tomatoes pureed in the blender 1 Tb. paprika Saute the garlic in olive oil very briefly. Stir in the paprika and saute for another minute. Stir in the tomato juice and heat. Simmer 5 to 10 minutes. Garnish with cheese, parsely, or croutons. Strong tomato flavor - use good canned tomatoes. For Mediterranean soup, add drained, cooked garbanzo bean, garnish with feta cheese and parsley. For Mexican soup, add Tabasco and garnish with cheddar cheese and tortilla chips.

Sundance Eggs 2 flour torillas, taco size 4 eggs 1 ts. water 1/8 ts. salt 2 ts. butter 1/4 c. chopped onion 1 medium tomato, peeled, seeded and chopped 2 Tb. green chilies, chopped and drained 1/2 c. cheese 2 Tb. taco sauce or salsa 2 Tb. sour cream, optional Heat oven to 350. Wrap tortillas in foil; bake about 5 minutes or until warm and soft. In medium bowl, combine eggs, water and salt; beat well. Melt butter in medium skillet and add eggs. Cook until eggs are almost set. Remove from heat. Place warm tortillas on large ungreased cookie sheet. Top each tortilla with 1/2 of the eggs, onions, tomato, chilies, and cheese. Bake at 350 or until cheese is melted. Top each with taco sauce and sour cream. Serves 2.

Today's recipes are a few for smaller crowds of 2 to 3 people. We used these when we were first married or only had Baby Ellen. Good for lunch too. Harvest Dinner Omelet 4 eggs 1/4 c. milk 1/8 ts. salt 1 Tb. butter 1/2 c. chopped zucchini or mushrooms 1/3 c. chopped tomato or ham 1 Tb. chopped onion 1/2 c. shredded cheese Combine eggs, milk, salt and pepper; beat well. Melt margarine in large skillet over medium-high heat. Pour egg mixture into skillet; reduce heat to low. Cook, gently lifting edges so uncooked portion flows underneath, until eggs are set but top is moist. Sprinkle other ingredients over eggs. With spatula, loosen edge of omelet and fold in half; transfer to serving platter. 2 to 3 servings.