I'm posting these two recipes here, so that I have a link to refer people to who are signing up to make them for us right before rounds of chemo.

Ginger Syrup

(makes about 2 cups of syrup)

Ginger is one of your best friends during chemo, both for its flavor, which can spark even the most jaded taste buds, and for its tummy-soothing properties. A lot of people think that store-bought ginger ale will do the trick, but the actual ginger content in most commercial varieties is minimal. Plus you often get a whole host of other garbage (can you say high-fructose corn syrup?) that you'd be better off without. Enter this recipe, which uses straight-up ginger syrup so you can control the amount of zing in your tonic.

4 cups water
2 cups sliced unpeeled fresh ginger (organic if possible)
2 tablespoons freshly squeezed lemon juice
2 tablespoons of honey
Frozen seedless grapes
Sparkling water
mint springs, for garnish

Directions

Bring the water and ginger to a boi in a saucepan, then lower the heat, cover, and simmer for one hour. Uncover and continue to simmer for 30 minutes.

Strain the infusion through cheesecloth and discard the ginger. Stir in the lemon juice and honey and let cool to room temperature.

For each serving, add 1/4 cup of the ginger syrup to a glass with frozen grapes, then fill the glass with sparkling water and garnish with a sprig of mint.

PREP TIME: 5 minutes - COOK TIME: 1 hour 30 minutes
STORAGE: Store the ginger syrup in an airtight container in the refrigerator for 7 days. Store the grapes in in a resealable plastic bag in the freezer for 3 months.
PER SERVING: Calories: 50; Total fat: 0.2 g (0.1 g saturated, 0 g monounsaturated); Carbohydrates: 12 g; Protein: 0 g; Fiber: 1 g; Sodium: 5 mg

NOTES: you can use this ginger syrup to make a hot beverage. Just stir 3 tablespoons of syrup into 1 cup of hot water, then add more lemon and honey if you like.

PEG'S NOTES: If you're bringing this for us, no need to worry about the grapes or the mint. But a 6-pack of sparkling water would be nice. (Something like La Croix).

* * *

Commonweal's Most Nourishing and Healing Tea

(Makes 8 cups)

This tea was developed ages ago by the fantastic folk of the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers, and they've been very kind in allowing me to share their recipe with you. When I am cooking at commonweal, I often make about six quarts a day so I'll have some on hand for anyone who comes through the door, and still, it's never enough. The blend of ginger, cloves, cinnamon, and cardamom is like a backrub in a cup. It turns me into absolute mush, it's so good.

1/3 cup sliced peeled fresh ginger, cut 1/4 inch thick
10 cups water
3 tablespoon coriander seeds
1 1/3 tablespoons cardamom pods
4 cinnamon sticks
5 whole cloves
1 1/2 cups rice milk or almond milk
1 to 3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions

Combine the ginger and water in a saucepan, and bring to a boil. Lower the heat, cover, and simmer for 30 minutes.

Add the coriander, cardamom, cinnamon and cloves and continue to simmer for an additional 20 minutes.

Strain the tea through a fine-mesh sieve into a clean saucepan. (I recommend that you save the spices; see Notes). Add the rice milk and maple syrup and gently reheat without boiling for 2 to 3 minutes, until warm. Stir in the vanilla, then taste. Add more milk or sweetener if you like. [Peg's notes, see below: if you're making this for us, DON'T add the rice milk, vanilla or maple syrup, just bring them with you] Serve hot or cold.

PREP TIME: 5 minutes COOK TIME: 55 minutes
STORAGE: Store in an airtight container in the refrigerator for 1 week.
PER SERVING: Calories 40; Total Fat: 0.9 g (0 g saturated, 0.6 g monounsaturated); Carbohydrates: 8 g; Protein: 0 g; Fiber: 1 g; Sodium: 15 mg g

NOTES: The tea will keep in the refrigerator up to 2 weeks without the milk and sweetener, so you may want to set some aside prior to adding the milk and sweetener.

Recycle the spices that are strained out of the tea and use them to make another, smaller batch of tea. They'll keep in the refrigerator for 4 to 5 days. To make more tea, combine the spices and 6 fresh cups of water and bring to a boil. Add 2 tablespoons of fresh peeled ginger slices. Simmer for 30 minutes, then strain the tea and discard the spices. Add sweetener and milk to taste and reheat without boiling for 2 to 3 minutes. Remove from the heat and stir in the vanilla before serving.

PEG'S NOTES: As noted above, the tea will keep longer if the rice milk, sweetener and vanilla are not stirred in. We all like these in different concentrations anyway. So if you're making this for us, bring the milk separately and don't stir these ingredients in. Bring the bag of spices, too, and I'll use them to brew a second batch. Thanks.

Both recipes are from The Cancer-Fighting Kitchen by Rebecca Katz, a book which I highly recommend.

I tried this, and it was really surprisingly good: Vegan Fudge, made with no sugar, butter or milk. The secret? Black beans.

Naturally, no one else in my family will eat it. All the more for me, bwahahaha.

Since people asked, here is aome's recipe for Gingerbread Scones. Taken from Simply Scones: Quick and Easy Recipes for More than 70 Delicious Scones and Spreads (which I've added to my Amazon wish list).

Ingredients:

2 C flour
1/3 C firmly packed brown sugar
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp salt
1/3 C butter
1 egg
3 TB molasses
3 TB milk
1 tsp vanilla


1. In a large bowl, combine flour, brown sugar, baking powder, baking soda and spices (including salt). Cut butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender or your fingers cut in the butter until the mixture resembles coarse crumbs. (note: at this point, I stopped and put the mixture into the refrigerator overnight, and then I just had to add the wet ingredients in the morning). In a small bowl combine egg, molasses, milk and vanilla. Add egg mixture to flour mixture and stir to combine. (I find using my hands is more efficient after the initial stir. The dough will be sticky.)

2. Butter or Pam-spray a 10" diameter in the center of a baking sheet. With lightly floured hands, pat the dough into an 8" - diameter circle on the prepared baking sheet. With a sharp knife (helps to flour the blade), cut into 8 wedges. Bake 20-25 minutes at 375° until toothpick comes out clean. Cool at least 5 minutes on a wire rack.

From The Moosewood Cookbook by Mollie Katzen (since _lindsay_ asked) :

Crunchy Top Peach Pie

1 - 9" unbaked pie crust
1 egg yolk.
Brush crust with yolk. Let stand while you prepare the filling:

4 heaping cups fresh, sliced peaches
2 TB flour
juice from 1 large lemon
1/4 cup honey
1/2 tsp cinnamon
couple dashes of nutmeg

Toss peaches with flour and spices until they're evenly coated. Drizzle over the lemon juice and honey. Mix gently

Let stand while you prepare the topping:

2 cups raw rolled oats
5 TB butter
3 TB honey (melt honey and butter together)
1/2 tsp cinnamon
1/2 cup chopped almonds
1/4 cup flour
1/2 tsp salt

Pour peach filling into crust. Apply oat mixture evenly over peaches, and pat firmly into place. Bake 35-45 minutes, starting at 400 degrees and then turning down to 375 degrees after the first ten minutes. If top browns too quickly, cover the pie with foil. Serve warm or cold. Yield: one 9" pie.

This is really yummy and easy.

I am starting to compile the grocery list for the week, and since we are retrenching, I am looking for rock-bottom price recipes. Nutritional main dish recipes that you actually like. Kid-friendly and easy a particular plus.

I remember one we ate pretty often when I was a kid, a fondue recipe we called "Blushing Bunny." I think I got it from Camp Fire Girls. Why the weird name? I think it is meant as a sort of sideways joke, a tip of the hat to the better known fondue "Welsh Rarebit," which a child might hear as "Welsh Rabbit."

Take a can of Campbell's tomato soup. Do not dilute it. Stir in one egg, well beaten and shredded cheddar cheese (I think we'd put in somewhere between a half cup to a cup or so). Heat gently until hot and thickened. Serve by pouring over toast and eat immediately. I think this serves 2-3, depending on whether you are serving kids or adults.

Like I said, I remember loving this one as a kid, but when I mentioned this one to Delia, she wrinkled her nose in disgust when I made the mistake of telling her the ingredients list. I know that adding the egg to the soup sounds disgusting, but when it is stirred in and heated up, you really can't tell it's there at all. It just is there to add protein and thicken it, I guess. I might make it anyway and insist that they try it at least. It is certainly dead cheap.

Mom used to serve spam and rice pretty frequently, but I'm not quite tempted to revisit that old memory. Rob remembers dinners of fried boloney when he was growing up, but I don't think he's nostalgic for that one, either.

How about you? My kids are picky, but give me your best shot anyway.

Edited to add: All three hate onions, broccoli and mushrooms. The girls hate potatoes (yes, potatoes!), brown rice, and bell peppers. Delia hates cooked tomatoes, cooked apples and cooked oranges and is very unpredictable about meat. She has tried and rejected a number of meat substitutes--impossible to predict, but she doesn't seem to like tofu-based products very much. She is hit or miss on most other vegetables, but less likely to eat them if they are cooked.

Fiona would eat nothing but carbs (pasta) if I let her. White, of course. I prefer whole wheat pasta, but they are much more reluctant to eat it.

Beans are also unpredictable. Rob will eat lentils, pinto beans and kidney beans (reluctantly); girls will not. The girls adore baked beans, however. Go figure. Rob will eat green beans (even canned!), girls, there is no predicting.

Rob will eat kale reluctantly, girls will not.

Edited to add again: My personal favorite suggestion, among all these comments, is moony's suggestion that I teach the girls basic photosynthesis: "You're hungry? Go stand in the yard for an hour."

Tonight, I tried two new recipes from my January issue of Cooking Light. It was only with great self-restraint that I kept myself from attacking the plates of the other members of my family, after devouring my own portion. I, of course, was the only one who felt like this. Everyone else curled their lip and would barely touch what was in front of them.

( Spinach and Kale Turnovers )

( Barley Risotto with Roasted Winter Vegetables )

I posted this as a comment in response to a request for recipes including molasses and thought I'd post it here, too, since it is one of my all-time favorite recipes and perfect for this cozy time of year. [Note: I often double this recipe, using a 13x9 pan]

This is an incredibly good recipe I got from pameladean

Molasses Gingerbread

1/2 cup butter, softened
1/2 cup dark molasses
2 cups all-purpose flour
1 TB ground ginger
1 tsp ground cinnamon
2 tsp ground coriander
1/2 tsp salt
1 tsp baking soda, dissolved in 2 TB hot water
3/4 cup cold water
1/4 cup granulated sugar to sprinkle on top of batter

Preheat oven to 375 degrees F. Grease and lightly flour an 8x8 inch baking pan.

Combine the butter and molasses in a large mixing bowl and beat until well mixed. In a small bowl, mix together the flour, ginger, cinnamon, coriander, and salt, stirring with a fork to blend. Stire into the butter mixture. Beat well. Add the baking soda dissolved in water, stir and blend. Beat in the cold water and mix well. Spoon into the pan and sprinkle the sugar on top. Bake for about 20 minutes or until an inserted toothpick comes out clean. Makes one 8x8 inch pan.

MUST. HAVE. CHOCOLATE.

Here is your chance to torment me: post your favorite recipe which you make when you absolutely have to have a chocolate fix. Mine, of course, is chocolate microwave cake. And you? And do you go for white, milk or dark? (I go for dark, myself.)

I am trying to lose weight. This is not helping. Um . . . lo-cal recipes to enjoy chocolate while not busting the calorie budget are welcome, too.

Tomorrow is Twelfth Night, the last of the twelve days of Christmas, and in our household, we celebrate it by having a Twelfth Night breakfast with special scones and cocoa for breakfast. I have miniature stockings at each place, which I fill with Christmas stuff that's on sale. If you would like to make some Twelfth Night scones for your own farewell to the Christmas season, here's the recipe, taken from the 2004 Pillsbury holiday cookbook:

Scones
1 3/4 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup sweetened dried cranberries
1/2 cup white vanilla chips (I used chocolate, since that's what my fussy girls prefer)
1 tsp grated orange peel
1/2 cup vanilla low-fat yogurt
1/3 cup buttermilk (Note: to substitute for buttermilk, use 1 tsp vinegar or lemon juice plus milk to make 1/3 cup)

Topping
1 to 2 TB buttermilk or milk
1 tablespoon sugar
1/2 tsp grated orange peel

1. Heat oven to 375 degrees F. Grease cookie sheet with shortening. In large bowl, stir together flour, 1/4 cup sugar, baking powder, baking soda and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.

2. Stir in cranberries, vanilla chips, and 1 tsp. orange peel. Add yogurt and 1/3 cup buttermilk, stir just until dry ingredients are moistened.

3. Shape dough into ball; place on cookie sheet. With floured fingers, press or roll dough into 8-inch round. Cut into 8 wedges, do not separate.

4. Brush dough with 1 to 2 TB buttermilk, in small bowl, mix 1 TB sugar with 1/2 tsp. orange peel. Sprinkle over dough.

5. Bake 15 to 20 minutes, or until edges are light golden brown. Immediately remove from cookie sheet, place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.

[Note: you can prepare scones up to the point of adding the liquids the night before you bake them; cover and refrigerate. The next morning, stir in the yogurt and buttermilk, shape and bake.

Prep time: 20 minutes (ready in 45 minutes)
Servings: 8 scones

Serving size: 1 scone
calories: 325 From fat: 110

Total fat 12g (18% daily value)
Saturated 7g (35% DV)
Cholesterol 20 mg (7% DV)
Sodium 310 mg (13% DV)
Total Carbohydrates 49g (16% DV)
Dietary fiber 1g (4% DV)
Sugars 27g
Protein 5g

Exchanges: 2 Starch, 2 1/2 Fat, 1 Other Carbohydrates
Carbohydrate Choices: 3

peacockharpy was just posting about pumpkin pie (no, not that Pumpkin Pie, all you H/Hr fans). And I posted this recipe for her, and thought I'd post it here, too, since it's just such a favorite of mine. I got hooked on the delights of pumpkin when I was pregnant and discovered how good it was for fulfilling vitamin A requirments. Here is the recipe, which I got from the What to Eat When You're Expecting cookbook:

Harvest Pudding Serves 8

2 cups canned unsweetened solid-pack pumpin
1 1/3 cups apple juice concentrate (I have used orange juice concentrate instead myself and it's very good)
1 ½ tsp ground cinnamon, or to taste
3 egg whites
½ cup raisins, chopped
1 medium apple, cored, peeled, and coarsely chopped
1 medium pear, cored, peeled, and coarsely chopped
½ cup fresh cranberries (optional) (not optional for me; I always put 'em. Frozen cranberries work just fine. I cut them in half.)
1 2/3 cups rolled oats
6 TB wheat germ
1 TB margerine or butter
1/4 cup coarsely chopped walnuts or pecans.

1. Preheat oven to 350 F.
2. Place the pumpkin, 3/4 cup of the juice concentrate, ½ tsp of the cinnamon, and the egg whites in a bowl; beat together until well blended. Stir in the raisins, apple, pear and cranberries.
3. Combine the remaining juice concentrate and cinnamon, the rolled oats, wheat germ, margerine and nuts in another bowl; blend until crumbly. Stir half the oat mixture into the pumpkin mixture.
4. Transfer the pumpkin mixture into a 9-inch nonstick baking dish. Sprinkle the remaining oat mixture over the top.
5. Bake until the crumbs are light brown and the pumpkin is set, 30 to 40 minutes. Serve warm or cold with unsweetened whipped cream, ice cream or evaporated skim milk, if desired (personally, I heat a serving in the microwave, and put a dollop of unsweetened yogurt on top).

This recipe is terrific for a delicious, hot, virtuous, and very fast breakfast. The recipe makes enough to make a week's worth of breakfasts (or at least it does for me). Just put some spoonfuls into a dish, heat it in the microwave, and put a spoonful of unsweetened yogurt on top. And there you go, eating, three minutes later. One of the best breakfast disccoveries I ever made, and guilt-free, too. The people who wrote the cookbook indicate that each serving gives you "2 Yellow Vegetable serving, 1 Other Fruit Serving, 1 Whole Grain Serving." (I'm not sure if these are the same as Weight Watcher exchanges??)

If you try it, let me know what you think.