An Itinerant Seller of Pigeons

Ginger Snaps v.2

Lincoln — Mon, 13 Oct 2008 23:20:20 +0000

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

Lincoln — Mon, 14 Apr 2008 06:15:26 +0000

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

Lincoln — Mon, 14 Apr 2008 06:14:59 +0000

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

Lincoln — Mon, 14 Apr 2008 06:14:33 +0000

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

Lincoln — Mon, 14 Apr 2008 06:14:10 +0000

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.

Stolen from 28 Cooks