This recipe comes from Bon Appetit December 2011.  CSA ingredients: fresh ginger, Kentucky Sorghum If you like ginger these are a real treat!! Chewy Ginger Cookies

Use a triple hit of ginger—fresh, ground, and crystallized—and blackstrap molasses to lift your ginger cookies to the next level. The dough is rolled in raw sugar for a sparkly effect.

2 1/4 cups all-purpose flour 2 1/2 tsp ground ginger 1 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp freshly ground nutmeg 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3/4 cup (packed) dark brown sugar 1/2 cup vegetable shortening (preferably trans-fat free) 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1/2 cup blackstrap (robust) molasses (I used Kentucky Sorghum) 2 tsp finely grated peeled ginger 1 tsp vanilla extract 1/2 cup finely chopped crystallized ginger 1 cup raw or sanding sugar

1 Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky). 2 Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart. 3 Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Servings: 30 (orginal recipe says 48 but when I made them it was about 30 cookies)

Our Christmas dinner plans.  it is amazing!!

Perfect beef tenderloin

5 lbs beef tenderloin, trimmed and tied 1 head roasted garlic puree or 1 tablespoon minced fresh garlic salt and pepper thyme and rosemary

1 Blend herbs, garlic and salt and pepper into rub. 2 cover beef. 3 Allow beef to come to room temperature before cooking. 4 Cook 400 degree until internal temperature 130-135 5 cover with foil and allow to rest 15 minutes

Servings: 10

Tips With large tenderloin make need to cut thicker end and cook before thinner side. Need to get internal to 130 on thicker side then thinner side a bit more done. Trim meat of all tendons, fat ect..

Sauce Bordelaise

makes 1 quart

1 bottle red wine 1 onion, diced 1 tbsp whole black peppercorns 1 spring thyme 1/2 bay leaf salt and freshly ground black pepper 1 tbsp oil 5 cups demi-glace

1 May do ahead- reduce red wine to approximately 1 cup. Pour entire bottle and simmer about 20-30 minutes until reduced, 2 In a saucepan heat oil and add onion. Lightly caramelize and add herbs and wine. 3 Add demi-glace and bring to a simmer. 4 Reduce sauce to proper consistency and season with salt and pepper. 5 Strain through fine mesh strainer or cheesecloth. 6 Final step: add 1 tablespoon butter and melt just before serving.

Servings: 20 Yield: 1 quart

Cooking Times Preparation Time: 20 minutes Cooking Time: 20 minutes

For 2013 I am planning to add to this blog quick and easy dinners. Let's face it there are many nights we have dance and soccer and homework...  and end up with pizza or take out. So in 2013 I will share quick and easy recipes and ideas to eat at home (which usually means healthier) more often.     Cooking tip: when you make brown rice double it. Allow half to cool. Place cooled rice and put in freezer. When you need brown rice you can reheat in microwave in 2-3 minutes.   Here is quick and easy recipe from Healthiest Food on Earth Cookbook.  Only takes about 10 minutes to prepare and 15 minutes to cook.  Serve with a salas for a great weeknight meal.        Red beans, brown rice and lean meat

2 tsp olive oil 1/2 red onion, finely chopped 2 cloves garlic clove, minced 1 lb leanest ground beef or turkey 1/2 tsp liquid smoke 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp oregano 2 cans red kidney beans (or 3 cups fresh cooked beans) 1 red bell pepper seeded and chopped 1/2 Jalapeno pepper seeded and finely chopped (optional) 1 can diced tomato 1/2 cup water 1 tablespoon tomato paste 1/3 cup Spanish olives, chopped 2 tbsp capers drained 2 cups long-grain brown rice, cooked

1 Heat olive oil over medium heat and sauté onions and garlic until tender about 5 minutes. 2 Add meat and cook until browned 5-6 minutes. 3 Drain off excess oil. 4 Add liquid smoke, salt, pepper and oregano sauté 2 minutes. 5 Add beans, pepper and stir in water and tomato paste. 6 Bring to a simmer and cook 15 minutes. 7 Add olives and capers. Fold in rice and serve hot.

Servings: 6