The Flour-less Chocolate Cake (Brownie) for the Anti-cook

This recipes came about due to a shortage of ingredients.  It was a huge hit at a recent dinner party and is extremely easy to make.

Makes 9 2.5" squares

Ingredients
2 Eggs
1 Cup of Melted Semisweet Chocolate Morsels (Make sure you measure one cup melted and not one cup un-melted.  It should be about 4 big handfuls)
1 Stick Butter (Melted)
1 Cup Cocoa Mix

Directions
Melt the chocolate morsels until they are liquid.  I would recommend doing this in a double boiler, but this could be accomplished in the microwave.  When the chocolate is melted, transfer it to a medium mixing bowl.  Next, add the stick of butter (melted) to the chocolate.  Stir the butter chocolate mixture until the butter is totally worked into the chocolate.   Once the mixture is consistent, add the cocoa powder and the eggs (just be sure that the chocolate batter has cooled before adding the eggs).  Again, stir everything until it is a consistent batter.

When your batter is ready, pour it into an 8" square baking pan and place the pan into the oven at 350 degrees F.  Allow the mixture to cook for about 20 to 30 minutes.  Keep watch over the cake while it is cooking.  Because there is no flower, the cake will not rise significantly, but you will see it "fluff" (bubble and rise slightly) just a little bit.  When the cake has "fluffed" up throughout, it is ready.

Place the cake in the refrigerator for 2 hours.  Once it is cool, you can cut it into squares and it is ready to eat.    

Butternut Squash and Leek Soup

Serves approximately 6 people

Ingredients

2 Butternut Squash
Pint Half and Half
2 Cans of Chicken Broth (Low Sodium)
1 t Butter
1/3 Cup White Wine
 2 Bay Leaves
1/2 t Black Pepper
1/2 t Salt
1/2 t Thyme
1/2 t Garlic

Directions

Split the squash in half vertically and seed each half.  Place the halves flesh side up (skin side down) on a baking sheet.  Drizzle a little bit of olive oil on each half along with a dash of salt and pepper.  Then, put the squash halves in the oven at 350 degrees for 30 to 40 minutes.  This will allow the flesh to soften and thus it will be easier to remove from the skin.

While the squash is in the oven, soak the leeks in water to remove any trapped sand.  Next, remove the top "tuft" of leaves as well as any of the dark green outer leaves so that the leek stalks are only a light green/ white color.  Then, slice the leeks horizontally into medallions.  Slices should be about 1/4 inch apart.  Now, your leeks are ready to be cooked. 

The leeks will be the first component to go into your soup.  Place a medium soup pot on medium-high heat.  In the pot add about 1 t of butter and when it is sizzling add the leeks.  Stir the leeks until they start to wilt and are translucent.  Once they have have wilted and become translucent, add the wine and 1/2 can of broth to the leeks.  Turn the heat down to medium and simmer for 10 minutes.  After 10 minutes, turn off the heat, allow the leek mixture to cool and puree the mixture in a blender.  Put the blended leeks back into the soup pot and put it off to the side.

At this point, you should remove your squash from the oven.  Again, the squash should be in the oven for about 30-40 minutes.  Allow the squash to cool for a few minutes and then remove the flesh of each squash with a spoon.  Once you have removed the flesh, place it in the blender with a can or broth.  It is possible that you will need to do this in two blender runs.

The pureed squash can now be added to the leeks in the soup pot.  Put the pot back on medium heat, add the half and half, spices and the remaining broth.  Allow the soup to simmer for about 30 minutes.  After 30 minutes, you are almost ready to eat.  At this point, remove the bay leaves from the pot.

Your last step is to puree the whole soup one more time.  This will give the liquid a silky texture.

You are now ready to enjoy a soup which is perfect for a winter day.