Ginger Snaps v.2
Posted by Lincoln on Oct 13th, 2008
3/4 c Butter
1 c sugar
1 egg
1/2 c molasses
2 1/2 flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
10-12 @ 350°
Maple Whiskey Bacon Wrapped Scallops
Posted by Lincoln on Apr 13th, 2008
Warp large (10-20s) scallops with bacon
Skewer 3 per skewer, place in a bag with 50/50 maple syrup/whiskey. Let marinate for 2-3 days in the fridge. Grill.
Spicy lemon, chicken & spincach soup
Posted by Lincoln on Apr 13th, 2008
4-6 cloves garlic
1 red onion
3-4 lemons (juice)
2 300g packages chopped spinach
4-6 chicken breasts
2 chipotles w/ 2 tbsp adobo sauce
Roasted Asparagus
Posted by Lincoln on Apr 13th, 2008
2 lbs asparagus spears, washed and trimmed
2-3 tbsp olive oil
salt and pepper to taste
zest of 1 lemon
Preheat oven to 425F. Toss asparagus with remaining ingredients until spears are well-coated. Lay asparagus on a baking sheet or in a baking pan in a single layer. Roast in oven for 18-20 minutes - until tips are crispy. Serve hot.
Lentil Crunchies
Posted by Lincoln on Apr 13th, 2008
1 14oz can lentils
Cooking spray of your choice (I used olive oil)
¼ tsp black pepper
¼ tsp garlic powder
Drain lentils. Spray a cookie sheet well with cooking spray. Spread out lentils on sheet and give them a light coating of cooking spray. Bake in a 425 degree oven for 20-25 minutes, until crisp, stirring often. Combine seasonings and toss with hot lentils. Cool and store in a airtight container.
These *just* came out of the oven, and damn, are they tasty. And really good for you too. I’m going to make up another batch and take them to work to keep in my desk for a healthy snack.