Recipes. . .

1. Carciofi alla Romana (artichokes, Roman style)

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2. Tree Bark Brownies are back!

I ran into a friend recently, who told me that, even after about 15 years, she AND her mother are still making "Tree Bark" Brownies. This is a perfect time of year for them, as cranberries are in the stores.

Tree Bark Brownies
invented by Susan Kamen Marsicano, & named by James Cummins.

Heat oven to 375
Oil (use almond oil, or butter) a 9" X 13" glass pan & line with waxed paper.

Ingredients:

2 eggs
1 cup turbinato sugar
1/4 cup poppy seeds
1 tablespoon real vanilla
3 tablespoons coffee or orange juice
1 tablespoon cinnamon
1 tablespoon Baking Soda
1 tablespoon Baking Powder
1/2 cup plain yogurt
3 tablespoons almond oil or butter
1 cup wheat germ
1 cup unbleached flour
12 oz. malt sweetened carob chips (you can substitute chocolate chips)
1/2 cup non sulfured organic raisins
12 oz. fresh cranberries or 2 pints fresh raspberries,
or dried cherries, dried cranberries
1/2 cup crushed pecans or walnuts or almonds

In a large bowl, stir together, in following order:
eggs, sugar, vanilla, coffee, poppy seeds, cinnamon, yogurt, oil..
Add wheat germ.
Add carob ships, raisins, cranberries, nuts..
Mix flour in another bowl with leavenings,
and then add this to other ingredient.

Stir with a wooden spoon and spoon into tray.
Bake for about 3/4 hour, until brown around the edges.
Turn out upside-down and allow to cool a little.
Remove waxed paper, turn right-side-up, and cut into squares.

Yummy!

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And, in memory of M, who passed away 4 years ago:

3. Red Lentil Paté

2 cups organic red lentils
5 cups water or light vegetable stock
2 onions
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
1/4 cup whole-wheat bread crumbs
1 teaspoon sea salt, to taste
1/2 cup parsley
1/2 teaspoon fresh ground black pepper, to taste
1 teaspoon wine vinegar

1. Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
2. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
3. Chop the onions and the garlic very finely.
4. In a large skillet, heat the oil.
5. Add the garlic, onions, and herbs and brown over medium heat, stirring constantly, for about 10 minutes.
6. Oil a pate pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
7. Preheat the oven to 375*F.
8. Chop the parsley finely.
9. When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
10. Season to taste with sea salt, vinegar, and pepper.
11. Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
12. Allow to cool to room temperature before slicing.
13. Enjoy!

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