Lemony Lemon Squares

Original recipe from Becky Charms at http://https://sites.google.com/site/beckycharms/cakies/lemony-lemon-brownies">

Batter
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Tart Lemon Glaze
1 cups icing sugar (add 1/2 cup more for a thicker icing)
2 tablespoons lemon juice
4 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze harden.  Spread the remaining glaze over the bars, and let it harden.  Cut into bars, and serve!

Quinoa Chickpea Salad

2 cups vegetable stock
1 cup quinoa
540 mL can chickpeas, drained and rinsed
1 cup diced red bell pepper (about 1 pepper)
1/3 cup dried cranberries
1/3 cup toasted pine nuts (or walnuts)
3 tbsp chopped fresh parsley (or 1 tbsp dried parsley) 

Bring the stock and quinoa to a boil in a medium saucepan over high heat. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 4 more minutes, or until all the liquid is absorbed. Fluff with a fork and allow the quinoa to cool. 

Transfer the quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, toasted pine nuts and parsley. Chill before serving. Stays fresh in a sealed container in the refrigerator for up to 5 days.

Mushroom Soup

1 tbsp olive oil
1 onion, finely chopped
1 pound fresh brown mushrooms, coarsely chopped

1 pound fresh Portobello mushrooms (about 2), coarsely chopped
2 cloves garlic, minced

2 tsp dried thyme
3 tbsp butter 
4 tbsp flour

1/2 tsp paprika 

3 cups chicken or mushroom broth (heated)

2 tsp Worcestershire sauce
½ cup milk or 5% cream
Salt and freshly ground pepper

In a large, frying pan heat olive oil and cook onions, mushrooms, garlic, paprika, thyme and salt and pepper. Add butter. When melted sprinkle with flour. Cook for 2 minutes then stir in stock and stir til thickened. Add Worcestershire sauce. Simmer for 20 minutes. Purée and then stir in milk.

Note: If using dry wild mushrooms soak for at least 30 minutes in hot water before using and add mushroom liquid with stock.