FEAR!

Feeling of the Week: FEAR
Recipes from October 27, 2008 show.

Pumpkin Chocolate Chip Cookies for FEAR
Cobbled together by YumSugar
Note: These come out fluffy like muffin tops.

Ingredients
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
2 cups chocolate chips

Directions
1. Preheat oven to 375 degrees F.
2. In a small bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, clove and ginger and set aside.
3. Cream butter, brown sugar and white sugar in a large bowl.
4. Add pumpkin and vanilla to butter-sugar mixture and stir until incorporated.
5. Add egg and beat well until fully incorporated.
6. Gradually stir the flour mixture into the wet mixture. Stir in the chocolate chips.
7. Drop rounded spoonfuls onto greased baking sheets.
8. Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
9. Move cookies to wire rack to cool.

Roasted Portebello Mushroom QuesaDEADlla for FEAR
Serves 4.

Ingredients
4 large portobello mushrooms
¼ cup (50 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and freshly ground pepper
½ cup yellow onion, chopped
4 large flour tortillas
2 cups (500 ml) grated Monterey Jack Cheese
1 cup (250 ml) chunky tomato salsa

Directions
1. Preheat oven to 400F (200C)
2. Trim stems of mushrooms so that they are parallel to the cap. Place in a dish and toss with the balsamic vinegar and 3 Tbs. of the olive oil. Season with salt and pepper.
3. Place mushroom caps on baking sheet. Bake for 10 minutes or until tender. Thickly slice and divide each mushroom into 4 portions.
4. In a small pan, sautee the onion in 1 Tbs olive oil. When onion becomes translucent, remove from heat and set aside.
5. Sprinkle ¼ cup cheese over half the tortilla. Lay 4 mushroom portions of top of cheese. Top with 1/4 cup (50 ml) tomato salsa, another 1/4 cup 50 ml) cheese and 1/4 of the sautéed onions. Fold tortilla over and press down.
6. Place remaining oil in skillet on medium heat. Place folded tortilla in skillet. Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas, adding more oil as needed.
( Healthier option: For step 6, bake the quesadilla in a pre-heated oven instead of frying.)

Baked Zombie Ziti for FEAR
Serves 8-10.

Ingredients
1 package (10 oz) white mushrooms
1 cup onions, chopped
2 cloves garlic, minced
1 (32 ounce) jar tomato sauce
1 cup broth (vegetable, chicken, or beef)
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese

Directions
1. Preheat oven to 350 degrees F.
2. Cook the onion in the oil in a large pan until tender and golden. Stir in the mushrooms and garlic and cook until mushrooms are lightly browned, about 10 minutes. Then stir in tomato sauce, broth, and oregano.
3. Reduce heat and simmer for about 10 minutes.
4. Bring at least 4 quarts of water to boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Drain the ziti and place in a bowl.
5. Add 1 cup of the sauce to the pasta and stir to coat. Spoon 1/2 of this mixture into a 13x9x2-inch baking dish.
6. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
7. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
8. Cover with aluminum foil and bake for 20 minutes.
9. Sprinkle with remaining mozzarella and Parmesan cheese.
10. Return to oven and bake uncovered for 10 minutes or until heated through.