Sunday, November 21, 2010
I meant to get a photo of these cookies once I put them out at the potluck, but I ended up completely forgetting. So instead, a picture of the potluck itself!
These are made just like chocolate chip cookies (cream the butter and sugar, add the eggs and vanilla, and then the dry stuff)
- 1 1/4 cups flour
- 1 cup cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1/8 tsp almond extract
- 1 cup dried sour cherries
- 1 2/3 cup chocolate chips (I used a mix of semisweet, milk chocolate, and white chocolate)
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
Baking them for 9 1/2 - 10 minutes, using my larger ice cream scoop (leveled) seemed to be exactly perfect - chewy, and they stayed chewy even after they had cooled.
Wednesday, November 10, 2010
- Thinly slice apple
- Sharp cheddar cheese
- Black pepper
Cook on a sandwich press (I use my George Forman.) I like to drizzle a little bit of honey on the outside of the sandwich before cooking it, so it will caramelize.
This soup tastes so much better than it should. And it is an easy way to get a large dose of veggies. But it isn't very pretty, so no picture...
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrot
- minced garlic
- olive oil
- 1 head of cauliflower, broken into pieces small enough to fit into soup pot
- an equal amount of broccoli (okay to use stems.)
- 1 packet Trader Joe's Savory Broth (I used vegetable)
- about 2-3 ounces cream cheese
In a large soup pot, cook the celery, onion, carrot and garlic in olive oil. Add the cauliflower, broccoli, broth, salt and water (a few cups?). Simmer until broccoli and cauliflower is soft. Blend with immersion blender. Add cream cheese and blend.
Monday, September 6, 2010
Thursday, August 5, 2010
- finely chopped kale
- cooked pearl couscous
- diced red bell pepper
- cherry tomatoes
- garbanzo beans
- lemon juice
- olive oil
- a splash of TJ's seasoned rice vinegar
Next time I want to add some salty feta cheese. One of the nice things about this salad is that it keeps so well, even after the dressing is mixed in. And it just tastes really good.
Wednesday, July 28, 2010
I always tend to overdo it when it comes to adding herbs to my cooking, especially veggies. Recently I had dinner at a friends house - veggies over pasta. It was HEAVENLY. I asked him what he had added, and there was nothing but onion, garlic, salt and pepper.
A few weeks later I went to my friend's farm and picked some summer squash, and tried to duplicate it. It took so much willpower not to start dumping in the usual culprits, but I'm so glad I resisted! SO GOOD!
- summer squash
- yellow onion
- red pepper
- cherry tomatoes
- olive oil
- pear juice*
Chop it up and cook it in a big pan. Squash and tomatoes went in last. Eat over pasta. (Later I kind of regretted not throwing in some frozen corn at the last minute.)
* While I was sauteing the veggies, the pan started to dry out. I added pear juice (because I had it on hand) instead of more oil.
Sunday, July 4, 2010
It's the 4th of July, and so cold I could see my breath on my ride home from work. Which would be okay if there had been any nice weather whatsoever leading up til now. So last week I finally snapped and bought a ticket for Honolulu. It was fabulous - only too short! The city was way more interesting than I was expecting with tons of food and neighborhoods I wanted to explore.
Leonard's Bakery for malasadas.
They were basically fried dough. Somewhere between doughnuts and fry bread.
My beverage of choice when in Hawaii.
Saturday, June 5, 2010
Granola (from Molly Wizenberg in Bon Appetit, June 2010)
- 3 cups oats
- 1 cup nuts (I used chopped pecans and sliced almonds)
- 1/2 cup unsweetened coconut (I didn't have any, but will use it next time)
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- generous 1/4 tsp salt
- 1/3 cup honey
- 2 Tbsp vegetable oil
- 1 cup dried fruit (I used montmorency cherries)
Oven to 300 degrees; line a baking sheet with parchment.
Heat honey and oil on stove; mix other ingredients (except fruit) in bowl. Add warmed honey and oil. Mix well and spread on baking sheet. Bake until golden, about 40 minutes, stirring every ten minutes.
The directions say to cool before adding fruit. I add the cherries right out of the oven because I like them a little chewy.
Wednesday, February 24, 2010
I've never liked peanut butter cookies. I wanted to, because I love peanut butter, and it seemed logical that peanut butter would just make cookies better. But they are always chalky, dry and crumbly, when I wanted them to be chewy. It turns out the flour was the problem! These are exactly what I've always wished for...
The recipe comes from Emeril, in the March 2010 issue of Everyday Food.
Sorry about the photo - it is from my phone.
- 1 cup creamy peanut butter (I used the bad stuff - not natural)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup chocolate chips
- 1 beaten eggs
- 1 tsp vanilla extract
- (I added about 1/4-1/2 tsp of salt)
Oven to 350 degrees. Stir together all of the ingredients. Roll heaping tablespoons of dough into balls and place onto cookie sheet. Squash with fork. Bake for 10-12 minutes, until puffed and lightly golden. Cool cookies on cookie sheet.