Tiny Batch of Oatmeal Cookies

We ate these before I could take a photo to post!

Original recipe from this site. They say this makes 2 cookies, but I think it’s more like 4.

 Ingredients:
  • 1 and 1/2 tablespoons brown sugar lightly packed
  • 1 and 1/2 tablespoons white sugar
  • 2 tablespoons unsatled butter at room temperature
  • 1/4 teaspoon vanilla
  • 1 large egg yolk
  • 3 tablespoons old-fashioned oats
  • scant 1/8 teaspoon salt
  • Pinch of cinnamon
  • 4 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • chocolate chips or broken pieces of a chocolate bar
Instructions:
  1. Leave 2 tablespoons of butter out a few hours in advance, if possible.
  2. Preheat your oven to 350 degrees F. Do NOT melt the butter at all or your cookies will not work without chilling the dough. (If you had to melt the butter in the microwave because you didn’t leave it out long enough, just hold off on preheating your oven, and put the cookies in the fridge after step 7 for about an hour.)
  3. Combine the sugars, butter, vanilla, and egg yolk, in a small bowl until well combined.
  4. Mix together and then add the oats, salt, cinnamon, baking powder, and baking soda.
  5. Stir in the flour and chocolate chips.
  6. If the batter is too dry add a tiny bit more butter and if it is too wet add a tiny bit more flour.
  7. Using a cookie scoop or your hands make three balls of the batter and place on a cookie sheet.
  8. Bake for 10-12 minutes (depending on their size– check after about 7 minutes!) or until lightly browned along the edges. Remove from oven and transfer to a cooling rack.
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Lentils and Chickpeas with Vegan Chorizo

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This is great on top of white rice for dinner, or with an egg for breakfast!

Ingredients:

  • 1 cup cooked lentils
  • 1 can chickpeas
  • 1 onion
  • 2 cloves garlic
  • 1/2 cup soy chorizo
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste

Directions:

  1. Sautee onion and garlic until onion is translucent. Add chorizo and cook another few minutes, until slightly browned. Add lentils and chickpeas, then cook another few minutes. Season with vinegar, salt, and pepper. Adjust seasonings if anything seems off.

Banana Frozen Yogurt

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This recipe requires just a bit of planning ahead, because you have to put a banana in the freezer at least a day before.  Or, just freeze a whole bunch of peeled/ cut bananas to have ready whenever you need them!

My version today turned out a bit liquidy, and was more of an ice cream- smoothie hybrid.  Next time, I might add less almond milk to have a thicker consistency. It was still delicious!

Ingredients:

  • 1 frozen banana, cut into 3 pieces
  • 1/4 cup plain yogurt (I used lactose-free yogurt from Whole Foods)
  • 1/4 cup almond milk (or another kind of milk that you have around)
  • 1/2 teaspoon honey
  • 1/8 teaspoon cinnamon

Directions:

Place all ingredients in a blender or food processor and pulse until smooth. Garnish with a dash of cinnamon and enjoy.

Lentil Soup

lentil soup

Recipe from New York Times:

INGREDIENTS

  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt, more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste

PREPARATION

  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice. Adjust salt, pepper, and cumin to taste.  Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

avocado/ rosemary egg toast

egg toast

  1. Heat a bit of oil or butter in a pan set on low heat. Crack egg onto oil/butter, and scramble quickly using a rubber spatula.
  2. Put one piece of bread into toaster.
  3. Finely chop some fresh rosemary, and sprinkle onto cooking egg. Add salt and freshly cracked pepper to taste.
  4. Flip egg. Add a bit more rosemary, pepper, and salt on top.
  5. Remove toast from toaster, and smash avocado on top.
  6. Place cooked egg on top of avocado toast and enjoy.

tofu spread

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recipe from the book Power Foods

  • 1/2 package of firm or extra firm tofu, drained
  • 3 tablespoons of neutral tasting oil, such as canola oil
  • 1 tablespoon olive oil
  • 1/2 tablespoon lemon juice
  • salt to taste (we used garlic salt)

Delicious healthier alternative to cream cheese!

Spread on sliced pumpernickel bread and top with tomatoes, basil, and scallions. Serve with balsamic vinegar.

YUM!

salmon cakes with lemon yogurt sauce

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these were SO GOOD and so easy! definitely will make them many more times. major note: use a salmon with a high fat content/ don’t cook longer than necessary so these don’t dry out at all

recipe adapted from epicurious:

ingredients

  • 1 pound skinless salmon fillet, cut into 1/2-1/4-inch pieces
  • 1/2 cup Italian-style bread crumbs
  • 1/4 plain yogurt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 2 tablespoons chopped chives, divided
  • 1 1/2 teaspoon grated lemon zest, divided
  • 2 tablespoons olive oil
  • 3/4 cup plain whole-milk yogurt
  • 1 teaspoon fresh lemon juice

Accompaniment:

  • lemon wedges

preparation

Mix together salmon, bread crumbs, 1/4 cup yogurt, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.

Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad (serve in place of the yogurt sauce)

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the yogurt sauce also tasted great with some fresh heirloom tomatoes!

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