raw yummy cabbage asian salad

shredded red cabbage
shredded carrot
a lot of fresh crushed garlic (i put mine in the magic bullet, worked great.. and i did like 3 cloves for half a small head of cabbage, more would be great too depending on how spicy you want)
crushed almonds or other nut
shallots

rice vinegar
sesame oil
furiyaki seasoning (get this at an asian market, or sesame seeds, black ones are great)
salt

put it all together, easy and delicious and so healthy! great with brown rice

Carrot Cake That Tanner's Going To Make Me For Easter :)

Ingredients

• 4 eggs
• 3/4 cups vegetable oil
• 1/2 cup applesauce (or oil)
• 1 cup white sugar
• 1 cup brown sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon nutmeg
• 3 cups grated carrots
• 1 cup chopped pecans
•  
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Williams-Sonoma Tortilla Soup

Ingredients

I didn't have any ancho chilies...also added a chayote squash, and it was hot.  I think if I want my two youngest to eat it I would leave out one more chile.

5 dried ancho chilies, soaked in boiling water,

•  drained, seeded and chopped
• 4 fresh Anaheim chilies, seeded and chopped
• 3 cups chopped peeled tomatoes
• 1 large white onion, diced
• 7 garlic cloves, minced
• 2 Tbs. canola oil
• 6 cups chicken stock
• 2 cups water
• 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
• 2⁄3 cup chopped fresh cilantro, plus leaves for
   garnish
• Vegetable oil for deep-frying
• 6 corn tortillas, cut into strips 2 inches long
• 6 oz. crumbled queso fresco or shredded jack
   cheese
• 1 avocado, pitted, peeled and sliced

Directions:

In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.