White chocolate chip oatmeal cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats

1 cup white chocolate chips

Preheat oven to 375°F.
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal and white chocolate chips- making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Calamari Rings with Lime Dipping Sauce

half of an 8 oz key lime yogurt
1/4 cup light mayonnaise
1/4 tsp garlic salt
1/2 tsp fish sauce
1/2 tbsp lime juice

mix ingredients - refrigerate for 1 hour

Calamari rings are baked according to package directions - from Tader Joe's

Cardamom orange cookie

1-1/3 cups all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
grated peel of one orange
1/3 cup ground almonds
1/2 cup butter
1 beaten egg
2 tablespoons of orange juice

Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and juice till mixture forms a ball. Shape into a 2 1/2 in wide log, chill for an hour.

Preheat oven to 375 degrees. Cut log into 1/4 in wide circles. Place on ungreased cookie sheet, bake for 8 minutes. Cool on wire racks.

Broccoli Cheese Quiche

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
3 eggs, well beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle about 1/2 cup of cheese on the bottom of the crust. Spoon vegetables into crust and sprinkle with remaining cheese.
Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

Moroccan Lentil Soup

1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups stock
1 cup lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini or kidney beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon olive oil

In large pot saute; the onion, garlic, and ginger in a little olive oil for about 5 minutes.
Add the stock, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, paprika and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Flaxseed whole wheat bread

1/4 cup water
1 tbsp sugar
2 tbsp butter

2 cups bread flour
1 cup whole wheat flour
1 1/2 tsp salt
1/3 cup ground flaxseed
1 package yeast

Add in breadmachine according to manufacturers insturction. Bake on rapid whole wheat setting, 1 1/5 lbs.

Chocolate chocolate chip cookies

1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.