Spiced Chocolate Chip Cookies
Source: http://allrecipes.com//Recipe/best-chocolate-chip-cookies/Detail.aspx (heavily modified!)
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
1 cup whole wheat flour
1/2 cup finely ground almond meal
1/2 teaspoon baking soda
1 teaspoon hot water
1/2 teaspoon salt
1 cup "chocolate liquor chunks" (from Willy St. Co-op) OR chopped baker's chocolate
coriander, to taste (~ 1/2 teaspoon)
garam masala, to taste (~ 1/2 teaspoon)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, almond meal, and chocolate chips. Add coriander and garam masala to taste. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 13 minutes in the preheated oven, or until edges are nicely browned.
These cookies spread!
Tuesday, June 29, 2010
Thursday, June 17, 2010
Orange Cranberry Oatmeal Butter Cookies
Orange Cranberry Oatmeal Butter Cookies
(http://www.epicurious.com/recipes/food/views/Orange-Cranberry-Oatmeal-Cookies-13500)
Ingredients:
1 cup dried cranberries
3/4 cup old-fashioned rolled oats
2 teaspoons freshly grated orange zest
1/2 prepared “Basic Butter Cookie Dough” at room temperature
about 1/2 cup sugar
Basic Butter Cookie Dough:
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
For Dough:
1. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.
2. Beat in yolks, 1 at a time, and vanilla and beat until smooth.
3. Beat in flour gradually, beating dough until just combined well.
Instructions:
1. In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine. We didn’t actually do this, but it sounds like a good idea.
2. Preheat oven to 350°F.
3. In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well.
4. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets.
5. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.
Notes: Cookies taste better at room temperature & are great with tea! It would be interesting to add almonds/pecans to the recipe and try rolling cookies in confectioners’ sugar.
(http://www.epicurious.com/recipes/food/views/Orange-Cranberry-Oatmeal-Cookies-13500)
Ingredients:
1 cup dried cranberries
3/4 cup old-fashioned rolled oats
2 teaspoons freshly grated orange zest
1/2 prepared “Basic Butter Cookie Dough” at room temperature
about 1/2 cup sugar
Basic Butter Cookie Dough:
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
For Dough:
1. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.
2. Beat in yolks, 1 at a time, and vanilla and beat until smooth.
3. Beat in flour gradually, beating dough until just combined well.
Instructions:
1. In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine. We didn’t actually do this, but it sounds like a good idea.
2. Preheat oven to 350°F.
3. In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well.
4. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets.
5. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.
Notes: Cookies taste better at room temperature & are great with tea! It would be interesting to add almonds/pecans to the recipe and try rolling cookies in confectioners’ sugar.
Tuesday, June 15, 2010
Light salad with feta, tomato, and croutons
INGREDIENTS:
Fresh head of lettuce, ripped into bit sized pieces
Fresh, tasty tomato, diced
Cilantro, chopped
French feta cheese, chopped into small pieces
Lemon
Olive oil
Combine first four ingredients. Juice lemon on top, to taste. Add a bit of olive oil. Toss. Add croutons (recipe below)
Croutons:
INGREDIENTS
Garlic, a couple cloves, chopped finely
Olive oil
Bread, diced
INSTRUCTIONS
1. Heat pan, add a good amount of olive oil (2-3 tablespoons depending on how much you plan to make
2. When hot, add garlic and turn down to low heat.
3. Add diced bread and toss. Cook on low heat until slightly browned. Salt and pepper to taste
4. Transfer croutons to paper bag to soak some of the oil up before serving. The burnt garlic bits taste great in the salad, too!
Fresh head of lettuce, ripped into bit sized pieces
Fresh, tasty tomato, diced
Cilantro, chopped
French feta cheese, chopped into small pieces
Lemon
Olive oil
Combine first four ingredients. Juice lemon on top, to taste. Add a bit of olive oil. Toss. Add croutons (recipe below)
Croutons:
INGREDIENTS
Garlic, a couple cloves, chopped finely
Olive oil
Bread, diced
INSTRUCTIONS
1. Heat pan, add a good amount of olive oil (2-3 tablespoons depending on how much you plan to make
2. When hot, add garlic and turn down to low heat.
3. Add diced bread and toss. Cook on low heat until slightly browned. Salt and pepper to taste
4. Transfer croutons to paper bag to soak some of the oil up before serving. The burnt garlic bits taste great in the salad, too!
Cheesy baked pasta with tomato and mushrooms
(adapted from a recipe in Gourmet off of Epicurious)
INGREDIENTS:
1 onion, chopped into strips
1/2 pound crimini mushrooms, chopped
1 clove garlic
Chili oil
2 tablespoons of butter
1 heaping tablespoon of flour
1 cup milk
1 large or 2 medium tomatoes
parsley
1 1/4 cup of smoked cheese
Fresh grated parmesan cheese
1/2 pound elbow pasta (or similar type)
Butter for garnish
INSTRUCTIONS:
1. Sautee 1 onion in chili oil until the onion begins to soften. Add the mushrooms and garlic. Cook till soft (about 10 minutes). Transfer to a large bowl.
2. Melt 2 tablespoons of butter in the pan. Add 1 heaping tablespoon of flour and make into a roux (low to medium heat), whisking constantly. Add one cup of milk and whisk until thick (about 3 minutes).
3. Add to mushrooms and onions. Add chopped tomato, parsley, and cheese. Mix until blended.
4. Cook pasta for 5 minutes (should still be slightly undercooked). Add to cheese mixture. Salt and pepper to taste.
5. Put in a buttered casserole dish. ** Can make to here a day ahead and refrigerated. Bring to room temp before baking **
6. Sprinkle with parmesan cheese and small butter chunks. Bake uncovered at 450 for 20-25 minutes or until top begins to brown.
NOTES: Can substitute olive oil for chili oil, but add chili pepper flakes when seasoning if you do this so the spice is there. You can try using other types of cheeses, too.
INGREDIENTS:
1 onion, chopped into strips
1/2 pound crimini mushrooms, chopped
1 clove garlic
Chili oil
2 tablespoons of butter
1 heaping tablespoon of flour
1 cup milk
1 large or 2 medium tomatoes
parsley
1 1/4 cup of smoked cheese
Fresh grated parmesan cheese
1/2 pound elbow pasta (or similar type)
Butter for garnish
INSTRUCTIONS:
1. Sautee 1 onion in chili oil until the onion begins to soften. Add the mushrooms and garlic. Cook till soft (about 10 minutes). Transfer to a large bowl.
2. Melt 2 tablespoons of butter in the pan. Add 1 heaping tablespoon of flour and make into a roux (low to medium heat), whisking constantly. Add one cup of milk and whisk until thick (about 3 minutes).
3. Add to mushrooms and onions. Add chopped tomato, parsley, and cheese. Mix until blended.
4. Cook pasta for 5 minutes (should still be slightly undercooked). Add to cheese mixture. Salt and pepper to taste.
5. Put in a buttered casserole dish. ** Can make to here a day ahead and refrigerated. Bring to room temp before baking **
6. Sprinkle with parmesan cheese and small butter chunks. Bake uncovered at 450 for 20-25 minutes or until top begins to brown.
NOTES: Can substitute olive oil for chili oil, but add chili pepper flakes when seasoning if you do this so the spice is there. You can try using other types of cheeses, too.
Tuesday, June 8, 2010
Banana Rhubarb bread
6/8/10
Rhubarb banana bread
(http://www.banana-bread.biz/rhubarb-banana-bread/)
PREP TIME: 20 Min COOK TIME: 50 Min READY IN: 1 Hr 10 Min SERVINGS: 24
INGREDIENTS
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking soda
1 teaspoon baking powder
2 whole eggs
3 mashed bananas
1/4 cup milk
3/4 cup vegetable oil
1 1/4 cups brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups diced rhubarb
3/4 cup chopped walnuts
DIRECTIONS
1. Preheat the oven to 350F. Lightly grease two 9×5x3 inch loaf pans.
2. Mix together the flours, wheat germ, baking soda, baking powder, cinnamon, allspice and nutmeg in a medium bowl.
3. In a large bowl mix together the mashed banana, eggs, milk, brown sugar, oil and vanilla until fluffy. Then add the flour mixture and mix well.
4. Stir in the diced rhubarb and walnuts. Divide the mixture between the two loaf pans.
5. Bake at 350F for about 50 minutes. Cooking time may vary so you should check by inserting a sharp knife or toothpick in the centre of each loaf. When the knife or toothpick comes out clean it should be ready.
6. Allow the loaves to cool in the loaf pans for about ten minutes. Then remove the loaves from the loaf pans and allow to cool fully on a wire rack.
NOTES: substituted wheat germ with another 1/4 cup of wheat flour. Made one loaf and 6 muffins (muffins baked for 20 minutes).
Rhubarb banana bread
(http://www.banana-bread.biz/rhubarb-banana-bread/)
PREP TIME: 20 Min COOK TIME: 50 Min READY IN: 1 Hr 10 Min SERVINGS: 24
INGREDIENTS
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking soda
1 teaspoon baking powder
2 whole eggs
3 mashed bananas
1/4 cup milk
3/4 cup vegetable oil
1 1/4 cups brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups diced rhubarb
3/4 cup chopped walnuts
DIRECTIONS
1. Preheat the oven to 350F. Lightly grease two 9×5x3 inch loaf pans.
2. Mix together the flours, wheat germ, baking soda, baking powder, cinnamon, allspice and nutmeg in a medium bowl.
3. In a large bowl mix together the mashed banana, eggs, milk, brown sugar, oil and vanilla until fluffy. Then add the flour mixture and mix well.
4. Stir in the diced rhubarb and walnuts. Divide the mixture between the two loaf pans.
5. Bake at 350F for about 50 minutes. Cooking time may vary so you should check by inserting a sharp knife or toothpick in the centre of each loaf. When the knife or toothpick comes out clean it should be ready.
6. Allow the loaves to cool in the loaf pans for about ten minutes. Then remove the loaves from the loaf pans and allow to cool fully on a wire rack.
NOTES: substituted wheat germ with another 1/4 cup of wheat flour. Made one loaf and 6 muffins (muffins baked for 20 minutes).
Squash Potato Curry Soup
6/8/10
Squash potato curry soup
INGREDIENTS
3 medium sized carrots
2 videalia onions
A little over a pound of petite idaho potatoes
1 acorn squash
1 cauliflower
1/3 jalepeno pepper
Olive oil
Curry power
Cumin
salt/pepper
Honey
Milk
Fresh spinach leaves
DIRECTIONS
1. In a large pot, sautee 1 vidalia onion, 3 carrots, and a little over a pound of petite idaho potatoes (all chopped) with 1 tablespoon of olive oil
2. When they begin to soften, add one acorn squash (microwaved for 5 minutes beforehand to partially cook)
3. Add curry powder, cumin, and salt and pepper to taste. Add honey to taste.
4. Meanwhile, sautee one head of cauliflower, chopped, and 1 vidalia onion in a pan.
5. Add 1 cup chicken broth to pot. Add 1/3 jalepeno pepper after broth comes to a boil. Simmer for a couple minutes.
6. Blend soup in batches, leaving some chunks and adding milk to thin.
7. Put soup back in pot and add cauliflower and combine.
8. Serve with fresh spinach leaves on top.
NOTES: Good with lion's head mushroom on the side!
Squash potato curry soup
INGREDIENTS
3 medium sized carrots
2 videalia onions
A little over a pound of petite idaho potatoes
1 acorn squash
1 cauliflower
1/3 jalepeno pepper
Olive oil
Curry power
Cumin
salt/pepper
Honey
Milk
Fresh spinach leaves
DIRECTIONS
1. In a large pot, sautee 1 vidalia onion, 3 carrots, and a little over a pound of petite idaho potatoes (all chopped) with 1 tablespoon of olive oil
2. When they begin to soften, add one acorn squash (microwaved for 5 minutes beforehand to partially cook)
3. Add curry powder, cumin, and salt and pepper to taste. Add honey to taste.
4. Meanwhile, sautee one head of cauliflower, chopped, and 1 vidalia onion in a pan.
5. Add 1 cup chicken broth to pot. Add 1/3 jalepeno pepper after broth comes to a boil. Simmer for a couple minutes.
6. Blend soup in batches, leaving some chunks and adding milk to thin.
7. Put soup back in pot and add cauliflower and combine.
8. Serve with fresh spinach leaves on top.
NOTES: Good with lion's head mushroom on the side!
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