Feta-Mint Penne with Tomatoes and Capers

Saw this in the newspaper and had it for dinner this evening. It was good and super fast. 

1 lb penne pasta
1 TBS olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halfed
1 TBS capers, drained
1/2 cup crumbled feta (or goat cheese - that is what we had on hand)
2 TBS finely chopped fresh mint
salt and pepper to taste

• Cook past as directed. Drain and set aside. 
• Heat olive oil in a skillet. Add onion and garlic and sauté about 4 minutes. 
• Add tomatoes and cook until just soft, about 2 minutes.
• Add capers and cook for one more minute.
• Remove from heat and stir in feta (if using goat cheese, skip this step and top the past with it at the end, to avoid it melting) and mint. 
• Season with salt and pepper.
• Spoon sauce over past to serve. 

Hearty Tomato Soup

Adapted from Diet for a Small Planet

Oil
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped (I use more)
1 carrot, chopped (I use more)
2 TBS whole wheat flour
1-1/2 cups cooiked rice (3/4 cup uncooked)
1 28-oz can crushed tomatoes
salt
freshly ground black pepper
1 tsp oregano
1 tsp basil
3 cups hot milk
1 tbs butter

Heat oil in heavy pot and sauté garlic, onion, celery, carrot until onion is translucent. Add flour, stirring until toasty. If using uncooked rice, add it with flour, and sauté, stirring until it is toasty. Add tomatoes, salt, pepper, herbs, and cooked rice (if using it) and cook at least 15 minutes (about 45 minutes with uncooked rice), until rice is done. Remove from heat. Eat as is, or purée in blender or put through a sieve. (I am always too lazy to do that and we like it best chunky.) Add milk and butter and additional salt and pepper to taste. Heat through but do not allow to boil.

Lentil Soup

Laura gave me this recipe, years ago, modified from Diet for a Small Planet. My husband and kids like it a lot!

Olive oil
1 lg onion, chopped
2 cloves garlic, crushed or minced
1 (I use more) carrot, chopped
1/2 tsp thyme
1/2 tsp marjoram
3 cups (I use more) stock
1 cup lentils, rinsed
salt
1/4 cup fresh parsley - optional
1 28-oz can diced tomatoes
1/4 cup dry (cooking) sherry - optional
1 TBS honey - optional

Heat oil in large pot and sauté onions, carrot and garlic for 3 - 5 minutes. Add herbs and sauté 1 minute. Add stock, lentils, salt, parsley (if using) and tomatoes and cook, covered, until lentils are tender, about 45 minutes. Add sherry and honey (if using). Top with grated cheese to serve, if desired.

Recipe: Health(ier) Gingersnaps from Buzz

Helen's modified recipe for gingersnaps. Thumbs up.

Ingredients: 

1-¼  cups spelt flour

1 cup buckwheat flour

½ cup large-grained natural sugar like sucanot

¾ cup grapeseed oil

¼ cup molasses

1 egg

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ cup sugar such as sucanot for rolling

Directions:

In a large mixing bowl combine about half of the flours, sugar, oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till combined.

Beat or stir in remaining flours.

Shape dough into 1 inch balls.

Roll balls in the sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet. These cookies will not spread, but will in the shape of the balls.

Bake in a 375 F oven for 8-10 minutes till tops are crackled. Cool cookies on cookie sheet for 1 minute.

Transfer cookies to a wire rack and let cool.

Modified from that classic at Better Homes and Gardens: http://www.food.com/recipe/gingersnaps-264001