December 31, 2009

Pumpkin & Oatmeal Spice Cookies


COOKIES GOOD ENOUGH FOR BREAKFAST!!


2 STICKS BUTTER
1 C. PACKED DARK BROWN SUGAR
1/2 C. GRANULATED SUGAR
2 EGGS
1 TEASPOON VANILLA
CINNAMON
CLOVES
NUTMEG
SMALL CAN PURE PUMPKIN PUREE
3/4 C. WHOLE WHEAT FLOUR
3/4 C. WHITE FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
DASH SALT
ZEST OF AN ORANGE
3 C. OATS
1 C. RAISINS
OVEN HEATED TO 350


CREAM BUTTER, SUGARS, VANILLA AND SPICES TO TASTE
ADD EGGS AND BEAT INTILL CREAMY
COMBINE 1/2 CAN OF PUMPKIN PUREE AND CREAM FOR ANOTHER MINUTE
COMBINE FOUR, SALT, BAKING POWDER AND BAKING SODA MIX UNTIL WET (DON'T   
    OVER MIX OR COOKIES WILL BE LIKE BRICKS)
STIR IN ZEST, OATS AND RAISINS UNTIL COMBINED
DROP ONTO COOKIE SHEET, FLATTEN SLIGHTLY WITH WET SPOON
BAKE ABOUT 12-13 MINUTES UNTILL BOTTOMS ARE BROWN


MAKES A REALLY GOOD BREAKFAST COOKIE


**TIP**
IF YOU DON'T FEEL LIKE MAKING ALL 3-4 DOZEN COOKIES, DROP COOKIE BATTER ONTO A PLATE, FREEZE AND PACK IN ZIPLOCK BAGGIE.  BAKE AT LEISURE












Braised Ox Tail on a cold winter eve


It's been really cold in New England (as it should be by the end of December) and we finally got snow this morning.  Last night we joined a friend for cocktails at Match and she ordered braised Ox Tail over pasta. 
I loved the dish because there was a heaping spoonful of ricotta on top.  This could have been skim or part skim to save on calories and add a creaminess... I know the below picture is dark but you get the idea.  And so simple to do at home and everyone will be impressed.


December 30, 2009

Lentil and Kale Stew over brown rice

Lentil and Kale Stew - Hearty, mostly vegetarian, can be made without sausage and chicken stock

-6 cloves garlic sliced
-1 onion course chop
-1 carrot diced
-3 small stalks celery diced
-1 box sliced mushrooms
-1 yellow potato
-1 bunch curly kale
-1 small can diced tomatoes
-1 box chicken stock
-1 bunch flat leaf parsley course chop
-1 cup lentils
-1 sausage or cured meat such as bacon for smoked flavor-2 cups brown rice
-parmesean
-salt
-pepper
-Bay Leaf
-italian spices
-bunch fresh parsley

1
Cook lentils per package instructions with 1 chopped sausage for flavor.  Pick through the lentils to be sure there are no stray rocks - it happens sometimes.

2
In a large skillet combine garlic, I know it sounds like a lot but the flavor is great, onion,  carrot, celery, salt and pepper to taste and saute until wilted. About 10-12 minutes.  I like a lot of pepper

3
In a sauce pan, prepare about 1 cup of lentils per package directions, I chopped a smoked sausage and added with the water for a smokey flavor.



4
Add chopped mushrooms and potato saute until mushroom start to wilt




5
Stir in Kale and cover until Kale turns forest green then add can of diced tomatoes and rest of chicken stock.  Flavor with Italian seasoning and 2 small bay leaves.






At this point, lentils should be finished remove and transfer to small bowl.  Make brown rice. I like to make mine with chicken stock for flavor.  While brown rice is cooking about 45 minutes let the "stew" simmer


Add a heaping handfull of fresh parsley and stir in cooked lentils


Place heaping serving of brown rice on plate and top with stew, fresh parsley and Parmesan and serve!!  Simple great flavors