Spring Barley Risotto

(From http://www.delish.com/recipefinder/spring-barley-risotto-recipe)

• 2 tablespoon(s) olive oil
• 1 cup(s) pearled barley
• 2 leeks, white and light-green parts only, thinly sliced
• 1/2 cup(s) dry white wine or water
• Coarse salt and freshly ground pepper
• 14 1/2 ounce(s) vegetable broth
• 1 bunch(es) (1-pound) asparagus, trimmed and cut on bias into 2-inch pieces
• 1 box(es) (10-ounce) frozen peas, defrosted
• 1/2 cup(s) fresh grated Parmesan
• 1/4 cup(s) thinly sliced mint leaves, plus small leaves for garnish

1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

Five-Herb Ice Milk

(From http://www.epicurious.com/recipes/food/views/Five-Herb-Ice-Milk-232330)

• 4 2/3 cups whole milk
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 (3- to 4-inch) fresh lemon balm sprigs
• 2 (3- to 4-inch) fresh basil sprigs
• 2 (3- to 4-inch) fresh tarragon sprigs
• 2 (3- to 4-inch) fresh mint sprigs
• 2 (3- to 4-inch) fresh lavender sprigs
• 4 large egg yolks

Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.

Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.

Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).

Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.

Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.

Fusilli with Creamed Leek and Spinach

(From http://www.delish.com/recipefinder/fusilli-creamed-leek-spinach-recipe)
Serves 4.

• 3/4 pound(s) fusilli
• 1 1/2 tablespoon(s) extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup(s) heavy cream
• 4 cup(s) packed baby spinach, coarsely chopped
• 1/2 cup(s) lightly packed basil leaves, finely chopped
• Salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Cheese souffle

From http://www.delish.com/recipefinder/cheese-souffle-recipe)

Serves 1.

Jones uses a fluted souffle dish that is 2 3/4 inches high and 4 inches in diameter, but any oven-safe, straight-sided dish with a 2-cup capacity works. You can also vary the recipe by using 3 tablespoons of a finely chopped cooked green vegetable, sauteed mushrooms, or minced ham, in which case use only 1 tablespoon of mild grated cheese, like Swiss, in addition to the Parmesan.

• 2 1/2 teaspoon(s) butter
• 1 tablespoon(s) grated Parmesan
• 1 tablespoon(s) all-purpose flour
• 1/3 cup(s) milk
• 1 large pinch of salt
• 1 small pinch of paprika
• 1 egg yolk
• 2 egg whites
• 1/3 cup(s) grated cheese such as Cheddar or Swiss , tightly packed

1. Smear 1/2 teaspoon softened butter around inside of a souffle; dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees F.
2. Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.
3. Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.

Spinach Artichoke Dip

(Based on http://www.cdkitchen.com/recipes/recs/510/Aurora_Summits_Spinach_Artichoke_Dip43088.shtml)

1.5 pounds cream cheese, softened
2 green onions, finely sliced
1.5 cloves garlic, minced
1 can (~15 oz) artichoke hearts, sliced
dried dill
celery flakes (original recipe calls for celery salt)
1 tsp white pepper
all seasoning (original recipe calls for seasoned salt)
salt (used ~1/2 tsp last time--probably too much)
1.5 pounds frozen chopped spinach, thawed and squeezed out
1 cup sour cream
1/2 cup fresh Parmesan cheese, shredded
1/4 cup white wine

Mix everything together in an oven safe bowl. Bake until melted.

Same old brownies

• 1 c. butter/margarine, melted
• 1/2 c. cocoa
  
• 2 c. sugar
• 1.5 c. flour
• 2 large eggs, beaten
  
• 1/2 c. chocolate chips
  

Stir together margarine, cocoa, and sugar. Add flour and eggs and stir until just mixed. Stir in chocolate chips. Put in greased 9x13" pan and bake at 350 F until done.

"Healthy" almond "brownies"

1/4 c. margarine, softened
1/4 c. almond butter (unsalted, unsweetened)
1/4 c. brown sugar
6 packets Splenda (equivalent to 1/4 c. sugar)
2 eggs
1/4 c. cocoa
1/4 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. powdered milk
3/8 c. wheat germ
1/2 c. whole wheat flour
3/8 c. soy flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. semisweet chocolate chips
1/4 c. almonds, chopped

Mix margarine, almond butter, sugar, and Splenda. Mix in eggs. Add cocoa, milk, and extracts and stir until smooth. Add all dry powdery ingredients and mix thoroughly. Stir in chocolate chips and almonds. Bake in a greased pan at 350 for 30-35 min. Cut into 24 bars.

Notes:
Used an 8x8" square pan this time. Might try a large pan next time for a flatter result.

Seems dry--maybe up the fat content?