Iceberg Wedges with Low Fat Blue Cheese Dressing

I am a huge fan of blue cheese, of course I adore iceberg wedge salads; however, I can do without all of the fat so I played around with this recipe originally on Food and Wine to bring the calories down with tasty results.

The addition of home grown tomatoes pushes the taste over the top.

Iceberg Wedges with Low Fat Blue Cheese Dressing

Food And Wine Magazine

by Tom Douglas

adapted

    1/2 cup crumbled Roquefort cheese

    1/3 cup non fat European style yogurt

    1/3 cup low fat mayonnaise
    1/8 +/- cup fresh lemon juice

    2 scallions, minced

    1/2 teaspoon chopped thyme

    1 tablespoon chopped flat-leaf parsley
    milk to adjust smoothness and taste of dressing

    Salt and freshly ground pepper

    4 wedges of iceberg lettuce (1 heads)

    3 tomatoes

1. In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise
2. Stir in the lemon juice, scallions, thyme and 1 teaspoons of the chopped parsley
3. Season the blue-cheese dressing with salt and pepper and add milk to adjust smoothness, texture and richness of dressing
4. Set the lettuce wedges on a platter
5. Spoon a generous amount of the blue-cheese dressing over each lettuce wedge
6.  Top with the sliced tomatoes and the remaining chopped parsley

Mint and Chip Ice Cream eggless

Happy Star Wars Day!
May the Fourth be with you...

"Waa Waa You never make the flavors I want", ring in my ears again!  OK!  since discovering the eggless recipe ice cream is a snap, "What do you want?"  "Mint and Chip like you made for my birthday."  Fine, whipped it up and in walks another one..."Waa Waa, You never make the flavors I want...Cherry Garcia!"

I found the secret to making mint ice cream is Do Not Cook the Mint in the cream base.  Cooking the mint causes an overwhelming mint flavor like toothpaste mint.  Allow the mint to seep like fine tea.

Years ago, I eagerly started my garden planting herbs, no one told me only plant mint in pots or it will take over everything.  Today, we pull mountains of mint every month - peppermint, spearmint,...I promised myself to start making my own tea so what better flavor? 

Mint and Chip Ice Cream 

sans eggs
{note if you prefer a richer ice cream reduce milk and increase cream}

2 cups whole milk 

1/2 cup  cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

2 cups fresh mint

chocolate – chips or broken pieces add to suit your taste a lot or a little

1. Mix milk and cream together
2. Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
3. Cook until mixture begins to steam
4. In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
5.  Add cornstarch mixture to pot
6. Cook, stirring, until it starts to thicken and barely reaches a boil
7. Stir in vanilla extract
8. Remove from heat
9. Cool mixture slightly
10. Blend careful since most blenders can not handle hot liquid
11. or
12. If mixture has lumps, strain it into a bowl
13. Add mint
14. Cover and refrigerate after an hour
15. Remove mint after 2 hours
16. Return to refrigerator until cold
17. Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
18. Option one melt chocolate // option two leave chocolate as is
19. Pour into an ice cream machine and freeze according to the manufacturer’s instructions
20.  Right before ice cream is done for option one using a fork flick chocolate on to churning ice cream for option two throw chocolate in
21. Enjoy

Yield: 1 generous pint.

Grilled Salmon with Mustard Sauce

 School pick up, home to change for dance classes { pull salmon out of freeze and put in cold water}, leave for dance class, gossip with other moms, return home, make rice{salmon perfectly defrosted}, throw together dinner in less then half an hour, book club {glass of wine} - phone call from husband telling me dinner was one of the best.

Grilled Salmon with Mustard Sauce

dinner in 15 minutes!

by Jamie Samford
adapted

4 (6 ounce) wild caught salmon fillets, with skin

salt and pepper

1/2 cream

1/4 cup dijon mustard

freshly grated horseradish to taste 

1. Heat cast iron grated/grill pan medium high heat
2. Spray pan with a bit of oil
3. Salt and pepper salmon
4. Place salmon in pan skin side down
5. Turning once until crisp on the outside and just barely cooked though about 8 minutes
6. Meanwhile, in a small bowl combine cream, mustard and horseradish - season with salt and pepper
7. Spoon sauce over salmon and serve

fabulous day two as well

Egg less Coffee Ice Cream

I really do not like eggs, so I decided after days, weeks, months of begging for ice cream to find an egg less recipe.  Lo and Behold, a recipe by Mark Bittman via the New York Times caught my eye.   The harshest critic in the house gave rave reviews to this recipe and I am so so happy because it is so easy.  Although the recipe states you can use lowfat milk and half and half, I stuck with regular milk and cream.  By the way, the ice cream stays soft in the freeze akin to soft serve.

I am a gadget freak and one of my newest and favorite is the "Stir Chef".  It stirs so I don't have to!  Mixed reviews on Amazon but, I love it.

Egg-less Coffee Ice Cream

by Mark Bittman
adapted

2 cups whole milk 

1/2 cup  cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

coffee to taste - freshly ground

1. Mix milk and cream together
2. Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
3. Cook until mixture begins to steam
4. In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
5.  Add cornstarch mixture to pot
6. Cook, stirring, until it starts to thicken and barely reaches a boil
7. Stir in vanilla extract and freshly ground coffee [I used Trader Joe's French Roast]
8. If mixture has lumps, strain it into a bowl
9. Cover and chill until cool, a couple of hours
10. Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
11. Pour into an ice cream machine and freeze according to the manufacturer’s instructions

Yield: 1 generous pint.

Blood Orange Sorbet

About five or six years ago I planted a blood orange tree and we have waited and waited and waited for a bud and nothing so finally I had enough and last year I threaten the tree with removal.  My youngest laughed at me.  Lo and behold this year we have buds and fruit! Who says talking to your plants is a load of butter spread?  So, I am happy my youngest amazed and the tree gave me the finger by only fruiting on one side - so bizarre but I will take what I can get.
My oranges will not be ready until December; however, I found some at Trader Joes and decided to give sorbet a whirl in anticipation of my crop.

 visit my garden blog for tips on growing blood oranges

Blood Orange Sorbet

sorbet base from

The Ciao Bella Book of Gelato & Sorbetto

Simple Syrup
makes 1 1/3 cups

1 cup of filtered water
1 cup sugar


~Combine water and sugar in medium saucepan
~ heat on medium high heat
~ whisk and bring to a boil
~ reduce heat to medium
~ continue to whisk and simmer 4 minutes until sugar is dissolved
~ remove from heat and cool
~ place in a Pyrex and refrigerate at least 1 hour

1 cup blood orange juice [adjust to your taste]
1 recipe of simple syrup
1T key lime zest
splash of vodka

~ blend all ingredients together
~ make according to ice cream makers instructions
 

Roasted Asparagus

ugh, looks so nasty but tasted so good! While they roasted a rich lush smell wafted throughout my house causing my daughter to rushed in and excitedly asked if we were having steak for dinner.  Upon seeing the blackened and wilted roasted asparagus she turned her head and declared, "yeech I am not eating that!".  "Just try it you will like it...it taste like steak."  "I will take a small bit."  Which defined is a piece the size of the dot above an i.  In the end she grabbed the plate declared shear happiness and would not share with anyone else.  And yes oddly enough the roasted asparagus tasted like one of the best steaks I have ever eaten. Perhaps this occurred because we grow our asparagus.  It is a mystery to me and a repeat.

visit my garden blog and learn how to grow asparagus
I have dirt therefore I grow

fern shoots marking the end of our season

asparagus grown among boysenberries, mint and bananas

Roasted Asparagus

a bunch of asparagus

extra virgin olive oil

szechuan pepper

Himalayan sea salt

~ Preheat oven 400

~ Toss all ingredients in a square glass baking dish

~ Toss once while roasting

~ Roast until asparagus begins to brown and wilt about 15 to 30 minutes

We are so happy to have a spice shop in our neighborhood now - finally I can run down the street and pick up just about any spice I desire, yeppy!

Portuguese Mini Lemon-Orange Cakes

How did this happen?  Why do I find myself baking so much?  The only answer I came up with, disappointment with local bakeries.  We were so excited when a new bakery opened next to Trader Joe's only to have our happiness dashed upon eating their product.  Really a chocolate croissant with a dab of chocolate, flavorless cupcakes, looks can be deceiving unfortunately.  So, I learned to bake; not to over mix the flour or measure the flour incorrectly and so on…

One blog I have followed for several years (and p.s. I like the old lay-out better) is Leite’s Culinaria. - fabulous recipes with interesting anecdote (opps almost used the word antidotes) and reviews written for each recipe. When I spied this recipe I thought perfect for my lemon-head friend (one who adores lemons) who just called me over to watch a movie. I whipped this up in no time and at all and I must say they are tasty delights.

 

Portuguese Mini Lemon-Orange Cakes

by David Leite

check out his blog Leite's Culinaria

12 tablespoons unsalted butter, plus more for greasing the pans
2/3 cup milk
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
3/4 cup sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk, whisked
1/4 teaspoon pure vanilla extract

~ Position the rack in the middle of the oven and crank the heat to 400°F (200°C)
~ Brush two 12-well mini-muffin tins (1 3/4-by-7/8-inch) with butter and set aside.
~ Heat the milk and butter in a small saucepan over low heat until the butter is melted
~ Remove the pan from the stove and let the mixture cool until warm
~ In a large bowl, rub the lemon and orange zests into the sugar with your fingers until fragrant
~ Dump in the flour, baking powder, and salt and whisk to combine
~ Stir the egg, yolk, and vanilla into the warm milk mixture and then pour it into the flour ~ mixture in several additions, stirring gently until the ingredients are just incorporated ~ and the batter is smooth
~ Spoon the batter into the prepared pans, three-quarters full
~ Bake until the cakes are well-risen and golden brown, 18 to 20 minutes
~ Transfer the pans to a rack, cool for 5 minutes, and then pop out the cakes
~ Serve warm piled high in a napkin-lined basket.

CRASH AND BURN ~ my computer

frustration beyond belief
so
I cocooned
and
made
horrible food
I lost two years of pictures
boo hoo
now
I have learned the importances of backing up everything
I am back in the kitchen
and
totally in love with my garden
growning my own food
gives me so much joy
as does finding new gagets, recipes...

S'More Bon Bon

Executive Pastry Chef Ben Roche at Moto in Chicago creates the most amazing S’More Bombs.  So of course when I got my hands on his recipe, I had to give them a try the amateur way … without all of the necessary tools (I hang my head in shame considering my kitchen is overflowing with gadgets but not one sphere ice cube tray, ugh).  Time to pull out my brand spanking new Vitamixer, love it!  Everyone thought these were the bomb!  Even though they were wickless.  Next time suggestions from the peanut gallery – add some toasted marshmallow either under the chocolate (ha, that should make the chocolate stick better) or on the outside of the chocolate

I scooped my spheres or I should say oblongs.  You must use a Vitamixer and because the graham cracker emulsifies with the milk and becomes one.  The flavor is cool graham cracker richness.

 

Then attempted to dip in chocolate (fail)  I must seek out cocoa butter – but where?  Google and you will get 100’s of hits for lotion.  I need to call local health food stores.

S’More Bon Bons

Inspired by Ben Roche

His recipe follows

 

Graham Cracker Frozen Ice Milk

30 Servings

1 packs (120g) graham crackers

1 1/2 cups (350 ml) whole milk

1 T (15 g) dark brown sugar

salt

~ place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.

~ chill puree in an ice bath or covered in the refrigerator.

~ make in ice cream maker according to manufacture

~ freeze overnight.

~ scoop out into rounds and place on parchment paper

~place back into freezer several hours or overnight

and here is where it went wrong for me…

the chocolate dip so read below

S'MORE BOMBS

From Food Arts Magazine

Ben Roche

50 Servings

Graham cracker puree:

2 packs (240g) graham crackers

3 cups (700 ml) whole milk

2 T (30 g) dark brown sugar

salt

~  place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.

~ chill puree in an ice bath or covered in the refrigerator.

~ pour into ice cube trays, preferably a 2 part ice cube tray that makes spheres for the 'bomb' like look.  Freeze overnight.

~  remove frozen graham spheres from trays.

~  reserve in freezer.

Chocolate Covering:

6 1/2 T (100 g) cocoa butter

17 1/2 oz (500 g) dark chocolate

~  heat cocoa butter and chocolate together in your microwave to approximately 100 degrees F or until completely melted (stir occasionally so cocoa butter doesn't separate from the chocolate.)

~  press a wooden skewer (I used lollipop sticks but a pointed skewer would probably work better) into each frozen graham cracker ball.

~ dip in chocolate coating.  Tap each ball a few times to remover chocolate and get a thinner and crisper chocolate shell.

~  place on a plate or try lined with plastic or a non-stick baking mat.

~ remover skewer when chocolate has set. (a few seconds).  Make sure to leave a hole for the 'wick.'

~ reserve in refrigerator a minimum of three hours for the frozen graham crackers to melt back into a liquid

back into a liquid state. 

Marshmallow "wicks:"

12 Dried cellophane noodles (thicker varieties work best)

~  heat oil in medium saucepan over medium low heat to 350-400 degrees. 

 ~  deep fry cellophane noodles until the pull and crisp up (about 10 seconds); remover from oil.

~ set on paper towels to drain and dry.

~ break into 1 1/2 to 2 inch long 'wicks' by hand; reserve in a dry place.

Assembly:

~ insert wick in ball.

~ plate a single ball on each plate

~ light the wick; once it burns out eat the bomb and wick all in one bite!

Pesto Wheels

I feel like I am always folding laundry, usually I just listen to music and thank you Pandora for limitless music; however, the other day I flipped on the TV and watched a little Ina.  She made Savory Palmiers.  Quick and simple…ah… dinner with a salad. 

Everyone loved these delicious bites, perfect for Super Bowl parties to elegant gatherings.

I did have frozen puff pastry from Trader Joe’s, but pesto?  Garden basil wiped out from the winter frost, so next best little basil frozen cubes mixed with a bit of olive oil.  Have you kept up with all of the extra virgin olive oil controversy?  Fake, fake, fake -  is nothing sacred?

Pesto Wheels

inspired by Ina Garten

4 cubes frozen basil

1/4 cup olive oil

4 or more ounces goat cheese

1/4 cup or more toasted pine nuts

1/4 cup sun dried tomatoes 

package of puff pastry 

~ flour counter top

~ roll out puff pastry to 9" by 11"

~ in a small bowl mix basil and olive oil 

~ brush basil oil mixture onto puff pastry

~  then sprinkle half the goat cheese, pine nuts and sun dried tomatoes 

~ roll puff pastry into log

~ repeat with second puff pastry 

~ refrigerate for 45 minutes 

~pre-heat oven 400 degrees F

~ cut into 1/3" pieces

~ place 2" apart on parchment paper lined baking sheet

~ bake 12-14 minutes or until golden brown

~ serve warm

Barefoot Contessa's Savory Palmiers

Pumpkin Bread

I don’t know about you but when a recipe calls for a cup of pumpkin puree I think who are they fooling since it is impossible to measure out the correct amount of the slurry stuff.  I look at the can and it reads serving size ½ cup – contains 3.5 servings.  I fill my measuring cup and almost all of the can is gone.  So this time the light went on….hmmm what if I use my kitchen scale.  Bravo, shouts the crowd of four very happy mouths with squeals of make more now!  Since it was gone in less then 12 hours.

15 oz. can

425 grams

 1 ¾ cup // 122 grams

since I hate converting oz, cups, pounds etc and they always told in school the US was to going metric.  I opt for the easy conversion

1 cup = 244 grams

Pumpkin Bread

from  Bobby Flay with Stephanie Banyas and Sally Jackson

Bobby Flay's Bar Americain Cookbook

Makes 1 (9-inch) loaf

4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 t sea salt

1 t baking soda

1/2 t baking powder

1 t ground cinnamon

1/2 t freshly grated nutmeg

1/4 t ground allspice

1/4 t ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree

2 large eggs

2/3 cup water

~ preheat the oven to 350°F

~ butter a 9-inch loaf pan

~ whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl

~ beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute

~ add the pumpkin puree and mix until combined

~ add the eggs, one at a time, and mix until just incorporated

~ mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined

~ spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes

~ let cool in the pan on a wire rack for 10 minutes

~ remove from the pan and let cool completely

Onion Rosemary Rolls

Awe, the calm before the storm and time to breath again for a couple of days – three to be exact! 

A new favorite in our house, onion rosemary rolls.  These wonderful bites remind us of our most favorite bread in the world – Morton’s onion bread.  A recipe that has alluded me, although I search and search ((let me know if you have it! Please)) In the meantime, try your bread making skills with this recipe.  I am sure you will be pleased with the results.  Best of all only one rise!

Caramelizing the onions

Both plain yellow onions and sweet onions work

Bubbles happen or throw it out

Always check the temperature of your water

 

Onion and Rosemary Loaves

From Cathy Thomas

Mellssa’s Everyday Cooking with Organic Produce

adapted

4 T unsalted butter

3 cups chopped yellow onions

2 ¼ t active dry yeast

2 t sugar

1 cup warm water, not over 95 degrees

5 cups all- purpose flour, divided use

1 ½ t sea salt

1 ½ T or more chopped fresh rosemary leaves

olive oil spray

2 T unsalted butter melted and mixed with ¼ t garlic salt

~ medium high heat melt butter in large cast iron skillet

~ add onions and stir occasionally until caramelized about 30 minutes, reduce heat if necessary to prevent burning

~ set aside and cool completely

~ in bowl of electric mixer fitted with paddle add yeast, sugar and water

~ allow yeast to bubble about 15 to 20 minutes

~ add half of the flour, salt and rosemary

~ mix on low

~ add caramelized onions with juices from skillet and a bit of the remaining flour

~ switch to dough hook and knead until smooth with a tiny bit of stickiness

~ add more flour as needed in small amounts

~ dough is ready when it springs back, is still a bit sticky and can form a window pane in the stretch test

~ ((my lazy ways)) tired of cleaning so many bowls I now just pull the dough out of the mixing bowl and spray the bowl with olive oil spray

~ I then form the dough into a large ball and put it back in the bowl rolling around to coat

~ cover with a clean damp cotton dish towel

~ allow to rise 1 hour or until double in size

~ preheat oven 400 with baking stone

~ punch dough down and cut into equal portions and flatten

~ allow to rest 10 minutes

~ shape into little balls

~ put corn meal onto baking stone to prevent sticking

~ place dough balls onto baking stone 2 inches apart

~ bake until golden brown 15 to 25 minutes

~ remove from oven and immediately brush with garlic butter mixture or omit they taste great either way

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

A perfect recipe for having the girls over for a casual lunch or dinner.  Rather then opening a can of garbanzo beans, I opted to pressure cook dried beans.  The difference is amazing – give it a try.

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

from Giada's Family Dinners

by Giada De Laurentiis

adapted

4  cups reduced-sodium chicken broth or water

1½  cups orzo

1  (15-ounce) can garbanzo beans, drained and rinsed or see below for pressure recipe

1½  cups organic grape tomatoes, halved

¾  cup finely chopped red onion

½  cup chopped fresh basil

¼  cup chopped fresh mint

¾  cup red wine vinaigrette

Salt and freshly ground black pepper

~ bring the broth to a boil in a large, heavy saucepan over high heat

~ stir in the orzo

~ cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes

~ drain the orzo through a strainer

~ transfer the orzo to a large, wide bowl and toss until the orzo cools slightly

~ set aside to cool completely

~ toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat; you may not need all ¾ cup

~ season the salad to taste with salt and pepper, and serve at room temperature

Pressure Cooked Garbanzo Beans

1 cup dried garbanzo beans

4 cups water

1t vegetable oil

~ add all ingredients to pressure cooker

~ secure lid and bring to high pressure

~ cook 30 to 40 minutes

~ quick release by putting cooker into sink and cool with cold water

Yes Christie, the pressure cooked garbanzo beans have a totally different flavor and texture.  They are firm and have more of a crunch but not really a crunch - they are not mushy and the flavor is not obstructed with the can salted preservative sauce.  I now try to pressure cook all of my beans.  Little time and amazing results in fact if you are a fan of Top Chef you are familiar with Michael Voltaggio, he is recently said, “I’m obsessed. I’m cooking all my sauces in it, I’m cooking seeds and nuts, pretty much anything I can put in there. You get such clean flavor so fast.”  Try it you'll like it...

I ammmmmmmmmmm back

crud crud crud...

way too much going on
as well as pure laziness
life is too short to pass up the chocolate.....or in my case bread

so much to do

...like plant seeds for winter garden

...replace melted plastic covering on green house - darn 100 degree temps

Start cooking again!  so I have made a list and I will try to keep to it

from Ad Hoc at Home by Thomas Keller
Brownies

from Earth to Table by Jeff Crumb & Bettina Schormann
French Onion Soup

from Hudson Valley Mediterranean by Laura Pensiero
Hudson Valley Salad with Horseradish Dressing

from Whole Grains for Busy People by Lorne Sass
Farro Risotto with Winter Squash and Sage

from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
Cranberry Buckle with Vanilla Crumb

from Bobby Flay's Burgers Fries and Shakes by Bobby Flay with Stephanie Banyas & Sally Jackson
Salmon Burger with Hoisin Barbecue Sauce

from Seven Fires by Franxis Mallmann and Peter Kaminsky
Burnt Carrots with Goat Cheese & Arugula

from Mastering the Art of Chinese Cooking by Eileen Yin-fei Lo
A Simple Fried Rice

vStir by Barbara Lynch with Joanne Smart
Orecchiette with Cauliflower
Lamb Stew with Sweet Potatoes and Barley

from Mellssa's Everyday Cooking with Organic Produce by Cathy Thomas
Mediterranean Chopped
Onion and Rosemary Rolls
Rustic Mashed Potatoes
Jerked Chicken with Pineapple Salsa

from Harvey Steinman's California Kitchen
Spinach Pear Salad

from Giada's Family Dinners by Giada De Laurentiis
Orzo with Garbanzo Beans, Red Onion, Basil and Mint

Oatmeal Snicker-doodle

Part two of our the treats we shared with our firehouse.  My favorite cookies! Snicker-doodles with the addition of another grain oatmeal.  Yum!!! Soft and crunchy cinnamon and oatmeal perfection!

 Oatmeal Snicker-doodles

from Maida Heatter

Book of Great Cookies

adapted

2 cups sifted all purpose flour

1t baking soda

1/2t sea salt

2t cinnamon

2 sticks of unsalted butter room temperature

1 1/2t vanilla extract

¾ cup granulated sugar

¾ cup light brown sugar, firmly packed

2 large eggs room temperature

1 ½ cups old fashioned or quick-cooking oatmeal

~ sift together the flour, baking soda, salt and cinnamon set aside

~ in your mixer cream butter and add vanilla and both sugars beat the heck out of it

~ add eggs one at a time to the butter mixture and beat well

~ on low speed gradually add the sifted dry ingredients

~ scrap down sides and mix until just mixed

~ stir in oatmeal

~ put in refrigerator for half an hour

~ preheat oven 375 degrees

~ make topping (2T granulated sugar and 2t cinnamon)

~ line baking sheet with parchment paper

~ scoop out cookie dough using a small scooper

~ either press and sprinkle with topping or roll in topping and press

~ bake until browned all over 7 to 12 minutes

~ cool on cookie sheet 5 minutes and then on wire rack

Butterscotch Molasses Cookies

Three kids - three different schools - dance - band- piano- first lego league - youth and government - youth counsel  - and one husband out of town mmmm lazy cooking days.  I fell back to our old regulars since we had only about a half an hour between breathing and running out of the house to our next activity.  The one-day of exception, September 11^th, we made some cookies and brought them to our local firehouse.

 

cookies or a practical joke

 

Butterscotch Molasses Cookies

From Maida Heatter’s

Book of Great Cookies

adapted  

1 1/4 (5oz) butter room temperature

1 cup light brown sugar firmly packed

1/4 cup molasses

2 1/2 cup sifted all purpose flour

1t baking soda

1/4t mace

1/8 t sea salt

1 egg room temperature

1/2t pure vanilla extract

sugar

~ melt the butter in a heavy 3 quart sauce pan over moderate heat

~ add the sugar and molasses and stir until the sugar is medlted

~ bring the mixture to a rolling boil and then remove it from the heat

~ cool to room temperature about 20 minutes

~ sift together the flour, baking soda, mace and salt - set aside

~ add the egg and vanilla to the cooled butter mixture and beat with a wooden spatula until smooth

~ gradually add the sifted dry ingredients and beat with the wooden spatula until smooth

~ using a small cookie scoop create small balls

~ refrigerate balls for an hour or so

~ preheat oven 375

~ roll the ball in sugar

~ smash down on cookie sheet 1 to 1 1/2" apart

~ bake 7-10 minutes

~ the cookies will be slightly soft and as they cool will crisp up

~ cool on cookie try 4 minutes

~ transfer to wire rack

Puerto Rican Chicken in Green Sauce Pressure Cooker

hmmmm....food one of the essence of our being.  One of the simplest pleasures in our lives, we associate memories good and bad with the tastes and smells food brings to us.  We give thanks for food.  

Ten years ago one of the most tragic days struck our country and all of our lives changed.  I taught second grade at the time.  I remember getting up that morning and going thru the normal motions of getting everyone ready to begin the day.  A friend of ours knocked on our window and said, "Did you see what is happening in New York?"  We immediately turned on the TV.  It was surreal.  When I arrived at school, I picked up my class from the playground, took roll with the TV on in the background.  We all watched and discussed what was happening.  One little boy came up to my desk and said, "Today is my birthday and my birthday will never be the same again."  The next day we wrote letters and the following week we made the most beautiful tribute wall at the entrance to our school filled with huge paper yellow ribbons, pictures, names and the children's writings.  That year we learned about giving, sharing, and heroes. So on this the ten year anniversary of September 11th, pay it forward - bring food, cookies or brownies, perhaps dinner to someone in need, a public worker - police, fire ...because food is the universal language.

Puerto Rican Chicken in Green Sauce Pressure Cooker

from Marcia Kiesel

adapted

1 skinless chicken cut into pieces (bone-in)

6 skinless chicken thighs (bone-in)

Salt and freshly ground pepper

1t ground cumin

4 cups packed cilantro leaves

6 garlic cloves, halved

2 large jalapeños, seeded and chopped

1 medium onion, chopped

1 red bell pepper, chopped

1/4 cup dry white wine

2T extra-virgin olive oil, plus more for drizzling

1 1/2 cups chicken stock or low-sodium broth

1 pound medium red skinned potatoes, sliced 1/4 inch thick

Steamed rice and lime wedges, for serving

 ~ season the chicken with salt, pepper and the cumin

~ let stand for 10 minutes

~ meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red bell peppers, wine and 2 tablespoons of the olive oil and puree

~ transfer the puree to pressure cooker and stir in the chicken stock

~ add the chicken and potatoes

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 13 minutes

~ allow pressure to release naturally

over and cook on high for 2 hours, shifting the chicken a few times, until the chicken is cooked through.

~ season the stew with salt and pepper.

~ serve with rice and lime wedges.