These aren’t brownies they are a religious experience. A religious experience for lazy people actually, because you – literally – need one bowl, one pan and one stirring utensil. That’s it. Then you need just one spoon to consume them directly from the pan.

Rocky Road Brownies

from Food Network (Tyler Florence)

6, 1 oz squares unsweetened baking chocolate
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups mini marshmallows
1 cup walnut pieces
1/2 cup caramel or chocolate sauce (store bought)

Preheat the oven to 350 degrees.

Coat an 8-inch square baking pan with non-stick spray and set aside.

In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate until dissolved. Mix in the sugar, vanilla and eggs. Stir in the flour and salt just until combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting.

I spent 15 minutes tearing through every back issue of cooking magazine I could find looking for this recipe. Guess where it was? On the kitchen counter. Figures.

Although I decamped from the land of vegetarians some time ago, I don’t have anything against them. Except that they don’t eat bacon. This is a great recipe that I have made about half a dozen times now. And even though it doesn’t have any bacon, it is still pretty damn good.

Moroccan Bread Salad

from Everyday with Rachael Ray Magazine, April 2008

1/2 cup extra-virgin olive oil (separated into 1/4 cup portions)
2 cloves garlic, finely chopped
1 teaspoon ground cumin
One 1-pound peasant loaf, torn into 1/2 inch pieces
Salt & Pepper
4 ribs celery with leaves, sliced
1 can chickpeas, drained
4 oz jarlsberg cheese, cut into small cubes
1/2 cup slivered almonds, toasted
1/4 cup red wine vinegar

Preheat oven to 350. In a large bowl, combine 1/4 cup olive oil, the garlic and cumin. Add the bread and toss; season with salt and pepper. Scatter on a baking sheet and bake, tossing occassionally, until toasted.

In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar and remaining 1/4 cup olive oil. Add the bread and toss. Let stand for 1 hour. Season with salt and pepper.

My notes: I am very flexible with the ingredients and have taken liberties adding yellow bell pepper, golden raisins and/or switching up the type of cheese (but haven’t yet added bacon). I like this salad also because even after a couple of days in the fridge, it maintains its flavor and doesn’t get soggy.

Stella used to adore shrimp, but has slowly grown to hate it. Ever the optimists, we continue to try recipes that will help her love it again, for the first time. We have made this recipe a gazillion times, and hoped that it’s otherworldly yumminess would show Stella the err of her ways. Her response? NOTHING DOING. Regardless of her short-sidedness, we will continue to keep this on our regular rotation.

Athenian Orzo
from Eating Well, Fall 2004 issue

1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-oz can diced tomatoes
3 Tablespoons chopped fresh parsley, divided
1 Tablespoon drained capers (we usually use the whole jar)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Pinch of crushed red pepper
1 pound medium shrimp (30/40), peeled & deveined
1 cup orzo
1/2 cup crumbled feta cheese (we are usually a bit more generous)

Preheat oven to 450. Coat a 9 X 13 (3 qt) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.

Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for a bout 1 minute. Stir in tomatoes, 1 1/2 Tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring until barely pink, about 2 1/2 minutes.

Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 Tablespoons parsley.

Bake, uncovered, until the feta is bubbly, about 10 minutes.