Eggplant and Garbanzo Bean Soup

http://wegottaeat.com/mrhb114/recipes/roasted-eggplant-and-garbanzo-bean-soup-love-soup

This is from the Love Soup cookbook.

This soup had a good flavor and was sort of exotic tasting. David rated it pretty high for a vegetarian soup, so he must have liked it a lot. It was time consuming to make though, and I had to cook it for an extra hour because the beans weren't fully cooked. I soaked them overnight and meant to slow cook them but forgot to plug in the crockpot! So I ended up making it on the stove according to the directions, but it did take an extra hour. It could be my garbanzo beans were really old though. I can't remember when I bought them.

Split Pea Soup

http://allrecipes.com/Recipe/Best-Ever-Split-Pea/Detail.aspx

I added ~1 tsp oregano, ~3/4 lb chopped ham, 2 bay leaves. I used 3 large carrots, 5-6 stalks celery, and 2 onions. I cooked it for about 90 minutes after veggies were sauteed. I did not puree at all. DH and I prefer chunky soups and this was very good, especially considering my history of disliking most split pea soup.

Mandelhornchen

http://confectionsofamasterbaker.blogspot.com/2008/07/almond-joy.html

Aka Almond Horseshoe cookies. This is really great. I adore all things almond.

Almond Cake

http://sexfoodandwriting.donnageorgestorey.com/2009/07/moist-seductive-almond-cake-dessert-you.html

I halved this (one egg) and put in my 3 cup bundt pan. It was the perfect size (for the pan), and very good! I should have powdered the pan in addition to greasing it though.

Cottage Cheese Bread

This is an old favorite of mine.

1/4 cup butter

1/4 cup sugar

2 eggs

1 cup small curd cottage cheese

1/2 cup raisins

2 cup flour

4 tsp baking powder

1/4 tsp baking soda

1 tsp caroway seeds

1/2 cup milk (3 oz if microwaving)

Mix all. Grease and flour an 8-in round cake pan.

Bake at 375 for 10 minutes. Then reduce heat to 350 and bake for another 40 minutes.

Cool 10 minutes in the pan, then take it out and let finish cooling on a rack.

Lentil Soup

Originally based on http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000549829

3 slices bacon

2 quarts beef broth

(Add the water/oil from any containers of tuna or sardines you may have saved. It adds some complexity to the flavor.)

2 diced carrots

1 tsp dried thyme

2 garlic cloves, crushed

2 parsley sprigs

2 bay leaves

2 tablespoons butter

3 cups chopped onion (2 onions)

1 teaspoon ground cumin

1 3/4 cups dried brown lentils (about 1 lb)

6 cups torn Swiss chard (or just torn leaves from 1 bunch of chard)

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper

Cut up bacon and drop into large pot. Saute until cooked. Add chopped onion, garlic, and carrot. (Keep bacon drippings for flavor). Saute for a couple minutes and then add broth and everything else but the last 4 ingredients. Cook on low.

30 minutes before you want to serve dinner, add lentils.

When lentils are cooked, turn off heat and add lemon juice, chard, and pepper and stir until chard is wilted. Remove bay leaves and parsley.

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I like this better than the Alton Brown recipe I've made in the past. I like the bacon and beef base.