this recipe is good if you don't like super-sweet cookies. it's from the food network test kitchen cookbook.
1 1/3 cups all-purpose flour
1/2 tsp baking soda
pinch fine salt
8 Tbs unsalted butter, softened (1 stick)
1/2 cup firmly packed dark brown sugar
1 large egg, room temperature
3/4 cup smooth peanut butter
granulated sugar, for rolling
whisk the flour with the baking soda and salt in a small bowl. slowly beat the butter with the brown sugar in a medium bowl with an electric mixer until just blended. then beat on high until light and fluffy, scraping the sides of the bowl as needed, about 10 minutes. beat in the egg and peanut butter.
turn the mixer to low and beat in the flour mixture to make a smooth dough. scrape the dough onto a piece of plastic wrap, flatten into a disk, wrap, and refrigerate until firm, about 2 hours.
preheat the oven to 375. line 2 baking sheets with parchment paper. put the granulated sugar on a pie plate. using about 2 tsp per cookie, shape the dough into balls, then roll them in the sugar and space them an inch apart on the prepared baking sheets. press a crosshatch on top of each cookie with the tines of a fork, flattening slightly as you do. bake, turning the pans once, until lightly browned, about 9 minutes. briefly cool the cookies on the baking sheets, then transfer to racks to cool.
Friday, August 21, 2009
Tuesday, August 18, 2009
congressional chili
this comes from a cookbook called peace meals. this recipe was printed in house beautiful a while ago. we thought it was quite delicious.
1 Tbs olive oil
2 med yellow onions, diced
2 green bell peppers, diced
2 cloves garlic, pressed
coarse salt and freshly ground pepper
2 1/2 lbs ground beef, preferably sirloin
16 oz canned tomato sauce
3 Tbs prepared red mole (can be found in mexican food aisle)
3 Tbs chili powder
3 cups water
32 oz canned kidney beans
shredded cheddar cheese
diced onions
sour cream (our addition)
tortilla chips (our addition)
heat the olive oil in a large skillet over medium. add the onions, peppers, and garlic. saute until the onions are translucent and the peppers begin to soften. season with salt and pepper and set aside. brown the beef in a soup pot; drain off any excess fat. add half of the sauteed onion-pepper mix to the meat. stir in the tomato sauce, mole, chili powder, and water. bring to a boil, reduce heat, and simmer for 30 minutes. adjust the seasoning by adding additional salt, pepper, mole, or chili powder. simmer for 30 minutes. add the beans and the remaining half of the onion-pepper mixture. cook for 15 minutes. serve topped with cheese and onions.
1 Tbs olive oil
2 med yellow onions, diced
2 green bell peppers, diced
2 cloves garlic, pressed
coarse salt and freshly ground pepper
2 1/2 lbs ground beef, preferably sirloin
16 oz canned tomato sauce
3 Tbs prepared red mole (can be found in mexican food aisle)
3 Tbs chili powder
3 cups water
32 oz canned kidney beans
shredded cheddar cheese
diced onions
sour cream (our addition)
tortilla chips (our addition)
heat the olive oil in a large skillet over medium. add the onions, peppers, and garlic. saute until the onions are translucent and the peppers begin to soften. season with salt and pepper and set aside. brown the beef in a soup pot; drain off any excess fat. add half of the sauteed onion-pepper mix to the meat. stir in the tomato sauce, mole, chili powder, and water. bring to a boil, reduce heat, and simmer for 30 minutes. adjust the seasoning by adding additional salt, pepper, mole, or chili powder. simmer for 30 minutes. add the beans and the remaining half of the onion-pepper mixture. cook for 15 minutes. serve topped with cheese and onions.
Monday, August 17, 2009
honey-oatmeal muffins with pecans and dried blueberries
this is from artvoice, a local paper, and it's pretty good and healthy.
2/3 cup milk
1/3 cup vegetable oil (i subsituted apple sauce)
1 large egg, beaten
1/4 cup honey
1 1/2 cups quick or old-fashioned oatmeal, uncooked
1 cup all purpose flour
1/2 cup dried blueberries (i used craisins)
1/2 cup chopped pecans
1/3 cup brown sugar, firmly packed
1 Tbs baking powder
3/4 tsp salt
preheat oven to 400.
combine the milk, vegetable oil (or applesauce), egg and honey in a medium sized bowl and mix together. in another bowl, mix together the oatmeal, flour, dried blueberries, pecans, sugar, baking powder and salt. combine the contents of both bowls together and stir until the ingredients are just combined. spoon the batter into 12 greased muffins tins. be sure to only fill the tins 2/3 full. bake the muffins for 15-18 minutes, or until an inserted toothpick pulls out clean.
2/3 cup milk
1/3 cup vegetable oil (i subsituted apple sauce)
1 large egg, beaten
1/4 cup honey
1 1/2 cups quick or old-fashioned oatmeal, uncooked
1 cup all purpose flour
1/2 cup dried blueberries (i used craisins)
1/2 cup chopped pecans
1/3 cup brown sugar, firmly packed
1 Tbs baking powder
3/4 tsp salt
preheat oven to 400.
combine the milk, vegetable oil (or applesauce), egg and honey in a medium sized bowl and mix together. in another bowl, mix together the oatmeal, flour, dried blueberries, pecans, sugar, baking powder and salt. combine the contents of both bowls together and stir until the ingredients are just combined. spoon the batter into 12 greased muffins tins. be sure to only fill the tins 2/3 full. bake the muffins for 15-18 minutes, or until an inserted toothpick pulls out clean.
Thursday, May 28, 2009
peanut butter and banana muffins
i like to give these to the nursery kids for their snack on sunday. also, the adults love them and i promised the recipe. this is from jessica seinfeld's "deceptively delicious" cookbook.
1 cup firmly packed light or dark brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
*i use a mini muffin pan.
in a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.
put the flour, baking powder, baking soda and salt in a bowl or zipper-lock bag and stir or shake to mix. add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not overmix). add the remaining 1/2 cup brown sugar and stir once or twice.
divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. turn the muffins out onto a rack to cool.
store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
*i substitute more banana puree for the carrot or cauliflower puree. but i do use a little less banana and add a bit of carrot juice. makes me feel better!
1 cup firmly packed light or dark brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
*i use a mini muffin pan.
in a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.
put the flour, baking powder, baking soda and salt in a bowl or zipper-lock bag and stir or shake to mix. add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not overmix). add the remaining 1/2 cup brown sugar and stir once or twice.
divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. turn the muffins out onto a rack to cool.
store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
*i substitute more banana puree for the carrot or cauliflower puree. but i do use a little less banana and add a bit of carrot juice. makes me feel better!
Gale Gand's Florentines
this recipe is from gale gand's 'just a bite' cookbook. it is an amazing dessert cookbook. gale gand is a famous, amazing pastry chef. she used to have a show on food network called sweet dreams. these are amazingly easy.
1/2 cup plus 2 Tbs sugar
9 tablespoons (1 stick plus 1 Tbs) cool unsalted butter, cut into pieces
3/4 cup plus 2 Tbs all-purpose flour
1/4 cup light corn syrup
1 cup sliced almonds, preferably blanched
4 oz semisweet chocolate
mix the sugar and butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). add the flour and mix. add the corn syrup and mix. working by hand with a rubber spatula, fold in the almonds. form the dough into a 1 1/2 inch thick log and wrap in plastic wrap or wax paper. freeze for at least 1 hour. the recipe can be made up to this point and kept frozen for up to 1 month.
heat the oven to 350 degrees.
remove the dough from the freezer and slice it into very thin rounds, less than 1/4 inch thick. transfer the slices to the cookie sheets and bake until golden brown, 10-12 minutes. let the cookies cool on the pan.
melt the chocolate. using an icing spatulat, spread the flat bottom of each cookie with a thick layer of chocolate, then set aside to cool, chocolate side up. let the cookies sit at room temperature until the chocolate is firm. serve chocolate side down. store in an airtight container for up to 1 week.
*i made one batch a little more chewy than crisp, by cooking them for a little less time. they were really good.
1/2 cup plus 2 Tbs sugar
9 tablespoons (1 stick plus 1 Tbs) cool unsalted butter, cut into pieces
3/4 cup plus 2 Tbs all-purpose flour
1/4 cup light corn syrup
1 cup sliced almonds, preferably blanched
4 oz semisweet chocolate
mix the sugar and butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). add the flour and mix. add the corn syrup and mix. working by hand with a rubber spatula, fold in the almonds. form the dough into a 1 1/2 inch thick log and wrap in plastic wrap or wax paper. freeze for at least 1 hour. the recipe can be made up to this point and kept frozen for up to 1 month.
heat the oven to 350 degrees.
remove the dough from the freezer and slice it into very thin rounds, less than 1/4 inch thick. transfer the slices to the cookie sheets and bake until golden brown, 10-12 minutes. let the cookies cool on the pan.
melt the chocolate. using an icing spatulat, spread the flat bottom of each cookie with a thick layer of chocolate, then set aside to cool, chocolate side up. let the cookies sit at room temperature until the chocolate is firm. serve chocolate side down. store in an airtight container for up to 1 week.
*i made one batch a little more chewy than crisp, by cooking them for a little less time. they were really good.
Monday, April 20, 2009
Greek Bread Salad with Grilled Shrimp
I was thinking I already posted this, but I can't find it. It's from a Rachael Ray cookbook. It is down right easy and fresh and good.
20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)
Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.
20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)
Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.
Eden Food Pasta Salad
There's a little bread shop in the cottonwood area of SLC, that I have forgotten the name of, and maybe it's gone by now. Anyway- I often dream of the pasta salad they had there. This recipe is from Eden Foods and it's awfully close to the pasta salad of my dreams. A warm summer day and a bowl of this...
1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched
Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper
Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.
1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched
Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper
Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.
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