Pumpkin Chocolate Chip Cookies

these cookies are great! they have a nice light consistency. not greasy, flat, or overly-moist like a lot of pumpkin cookies.

1 cup canned pumpkin*
1 cup packed brown sugar
1/2 cup vegetable oil or melted and slightly cooled butter
1 egg
1 tsp baking soda
1 tsp milk
1 Tbsp vanilla
2 cups flour (all-purpose or whole wheat)
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
dash cloves
2 cups chocolate chips

1. preheat oven to 350°. combine pumpkin, sugar, oil, and egg in a medium bowl. dissolve baking soda in milk and combine, along with vanilla, to the pumpkin mixture.
2. in a separate bowl, whisk together the flour, baking powder, salt and spices. combine dry and wet ingredients until just incorporated. fold in chocolate chips.
3. drop by spoonfuls onto a lightly-greased cookie sheet and bake for 10 minutes. cool on wire racks. store in airtight container and/or in the refrigerator.

*you can also use freshly baked, pureed pumpkin.

Easy Poached Salmon

so simple it's almost ridiculous.

salmon fillets (6 oz per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
1 clove garlic, minced
2 slices lemon
4 bay leaves
salt and pepper to taste
1 cup white cooking wine
juice of half a lemon

1. in a sauce pan place the carrot, onion, celery, garlic, lemon slices and bay leaf.
2. rinse off salmon in cool water and place on top of veggies. add cold water until fish is barely covered. salt and pepper to taste.
3. add wine and lemon juice and bring to a boil uncovered.
4. adjust heat to simmer and let fish cook for 5 minutes.
5. remove from heat and leave fish undisturbed for 10 minutes. remove carefully to plates, garnishing with a few veggies and a lemon slice on top.

serve with salad, veggies, rice (pilaf), potatoes, anything!