Zucchini Fusilli

6 servings - Prep time : 20 minutes - Cook time : 20 minutes

Ingredients:
2 lbs zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
1 Tbsp olive oil, divided
1/2 tsp + 1 Tbsp salt, divided
3/4 lb fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
2 Tbsp butter, divided (optional)

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• Bring a large pot of water to boil.
• Trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside.
• Chop garlic and set aside.
• Cut basil leaves into thin ribbons and set aside.
• In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside.
• In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
• Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined.
• Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined.
• Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

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From myrecipes.com

Ultimate Chocolate Chip Cookies

48 servings - Prep time : 30 min - Bake time : 14 min per batch 

Ingredients: 

3/4 cup butter, softened (170 grams)

 3/4 cup granulated sugar (150 grams) 

3/4 cup firmly packed dark brown sugar (150 grams) 

2 large eggs 

1 1/2 tsp vanilla extract 

2 1/4 cups plus 2 tablespoons all-purpose flour (285 grams) 

1 tsp baking soda (6 grams) 

3/4 tsp salt 

1 (12-ounce) package semisweet chocolate morsels

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• Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
• Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
• Bake at 350°f (174ºC) for 8 to 14 minutes or until desired degree of doneness (12 minutes for chocolate chip cookies). Remove to wire racks to cool completely.

Options :

• Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.) - 5
• Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed - 4
• Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels.Proceed as directed - 4
• Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
• Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Hershey's Special Dark Chips. - 3
• Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
• Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

- - - - - - - - - - From myrecipes.com