This chocolate cake is very good with your coffee.

Cake:

• 1 cup flour

• 2 pinches of salt

• 1/2 cup cocoa

• 2 teaspoons vanilla

• 2 cups granulated sugar

• 4 eggs

• 6 ounces of butter

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We just returned home from a road trip in Lake Tahoe, very hungry, without many groceries in the refrigerator. We looked in the pantry and freezer and came up with this quick, healthy and delicious pasta dish.

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• 15 3/4 ounces canned garbanzo beans

• 2/3 cup fresh lemon juice

• 3/4 cup sesame or tahini paste

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons olive oil

• fresh parsley, finely chopped

• 1 teaspoon paprika

• pita bread, sliced

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Chicken:

• 4 chicken breast halves, boneless and skinless
• 2 tablespoons olive oil
• 1 teaspoon salt, pepper
• 2 cups all purpose flour
• 2 eggs, beaten
• 2 cups panko (Japanese breadcrumbs)
• 2 tablespoons lemon juice
• 4 tablespoons butter

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Marinate mahi mahi in mixture of olive oil, ginger, garlic, salt and pepper.

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Mix sugar, vinegar, chili flakes and cumin until sugar dissolves. Fold in remaining ingredients.

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A show-off entrée that may be prepared in advance.

Chicken Strudel

• 2 whole boneless chicken breasts, cooked, finely chopped

• ½ cup finely chopped scallions

• ¼ cup chopped parsley

• ¼ teaspoon tarragon

• 4 eggs, beaten

• salt and pepper to taste

• 8 leaves filo pastry

• melted butter

• bread crumbs

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What is better on a cold winter day, than freshly baked bread filling your house with its aroma? Making bread can be intimidating, but this recipe is very easy. Use a bread machine, and it is super simple. Serve the bread with soup and salad, some cheese and fruit, and you have yourself a gourmet meal. This recipe makes 2 large loaves. For a bread machine, make sure to cut the recipe in half.

Herbed Challah Bread

• 2 packages active dry yeast
• 2 cups warm water (105°-115°)
• ½ cup plus 1 teaspoon honey, divided
• 3 eggs, lightly beaten
• 1 ¼ cup vegetable oil
• 1 ½ cups whole wheat flour
• 4 teaspoons salt
• 2-3 tablespoons minced rosemary
• 7-8 cups unbleached flour

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*Combine yeast, warm water, and 1 teaspoon honey. Let stand 5-10 minutes. Reserve small amount of beaten eggs for glaze.

Pour remaining eggs into large bowl. Add oil, mixing well. Blend in remaining ½ cup honey. Add egg-oil mixture to yeast mixture. Stir. Add whole wheat flour to yeast mixture ½ cup at a time. Using a wooden spoon, blend in salt and rosemary thoroughly. Add unbleached flour, stirring until dough is slightly sticky in consistency. Knead on lightly floured board several minutes until dough is elastic and smooth.

Place dough in oiled bowl, turning so all sides are greased. Cover bowl with clean, damp towel. Set in warm place to rise until doubled, 1 to 1 ½ hours. *

When dough has risen, punch down. Divide in half. Divide each half into 3 equal pieces. Using palms of hands roll each piece into 18-inch rope. Each loaf will require three ropes. Join ends of three ropes and tuck under. Braid ropes, join ends, and tuck under. Place braided loaves on greased cookie sheets. Cover with damp towel. Set in warm place to rise about 40 minutes. Brush with reserved egg glaze. Bake in pre-heated 350° oven 1 hour or until golden brown.

* Everything between the asterisks may be done in a bread machine.