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.

Chocolate Thumbprints

1 cup (1/2 lb.) butter, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 large egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

5 oz chocolate chips

2 tbsp heavy cream

1 tbsp butter

1. In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
2. In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
3. Shape dough into 1-inch balls and place 1 inch apart on 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.
4. Bake cookies in a 325° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
5. Carefully fill each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).

Chocolate ganache. In a microwave safe bowl melt chocolate, cream and butter - stir occasionaly, and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.