OK, my first batch of these cookies were very tasty but so moist they literally fell apart. But after doing a bit of research, I changed the recipe based on oatmeal cookie recipes I had made in the past. But one thing for sure about these cookies is that they are freaking delicious! The warm spices combined with the tart rhubarb and the sweetness provided by the sugars and white chocolate chips is terrific. But keep in mind, these are still going to be very moist cookies and therefore not the best choice for packing in a container and sending off to family or friends. Oh, they would love the box of crumbs I’m sure, but you would definitely loose points for presentation.
But for an afternoon cookie with coffee or tea or a mid-morning or late-night tasty treat, these cookies fit the bill.
Now I’m not going to tout these as being healthy cookies. They have way too much sugar and white chocolate in them to get away with having even a passing glance at being considered healthy. Even if they are prepared with whole wheat pastry flour, rolled oats, and rhubarb (a vegetable BTW). And don’t forget the walnuts which contain polyunsaturated fats and high amounts of omega-3 fatty acids which studies have shown can help lower LDL (“bad”) cholesterol in particular, but also lower our cholesterol overall. So, these cookies obviously have some redeeming qualities. Besides of course, being yummy.
And it is rhubarb season. There’s always that to consider. And when aren’t oatmeal cookies in vogue? Never!
So, please give this cookie recipe a try. And even if someone in your family professes to hate rhubarb, this could be the recipe that changes their mind. These cookies are just that good.
And as always, peace and love to all. (And for those of you who do not appreciate rhubarb, you have my deepest sympathy!)
½ c. (1 stick) unsalted butter, room temp.
¾ c. brown sugar
½ c. granulated sugar
2 eggs
1½ tsp. vanilla extract
1¾ c. whole wheat pastry flour
2 tsp. cinnamon
¾ tsp. nutmeg
1 tsp. baking soda
1 tsp. fine sea salt
3 c. old-fashioned rolled oats
3 c. very finely chopped rhubarb
1½ c. white chocolate chips (I use Callebaut 28% Cacao White Chocolate Callets)
1½ c. chopped walnuts
Cream the butter and sugars together until fluffy. Add eggs and vanilla and mix until well combined.
Whisk the flour, cinnamon, nutmeg, baking soda, sea salt, and oats together. Add to butter mixture.
Stir in the finely chopped rhubarb, white chocolate chips, and walnuts. Using a small ice cream scoop (I use a #40 1½ tablespoon orchid handled ice cream scoop), drop balls of dough close together on a parchment paper lined baking pan that will fit in your refrigerator. Refrigerate for at least 2 hours but overnight is best.
Before baking, place dough balls at least 2-inches apart on a parchment paper lined baking sheet just before popping in the oven.
Bake in a per-heated 375-degree oven for 12-14 minutes. Remove from oven and let cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.
I don’t know about you, but I like my fresh green beans to be tender. And I know, many people like all their veggies, including green beans, to still have some crunch. And of course, I too like some veggies best when they are crisp-tender. But I also like veggies roasted or given some kind of special treatment. Or not cooked at all. Like frozen petite peas, for example. So, when I serve peas, I just warm them in the microwave with a little butter, seasoned salt, and pepper. And for pea salad I use them straight out of the bag. But green beans, I like them to be tender and succulent.
So, the other evening when I was deciding what side dishes to serve with fried fish, I went in search of inspiration in my fridge’s veggie crisper drawer. There I found one lone zucchini and about a half pound of green beans. So, I tried out a new recipe for baked zucchini (wasn’t as good as touted) and came up with this recipe for the green beans.
Now, most of the time, I simply steam green beans and serve them plain. Or perhaps dress them up with a bit of lemon, salt, and pepper. But for whatever reason, I decided to gussy the beans up a bit more than usual and came up with this recipe. And the beans were really good. And also exceedingly easy to prepare.
So, if you too enjoy green beans with a bit of extra flavor, but don’t want to add a bunch of extra calories by adding bacon, cheese, or some type of creamy sauce, etc., this recipe just might work for you too.
Now if you will excuse me, I have some outside watering to do which I am actually looking forward to because the sun is out in all its glory. It’s a bit hazy, so the mountains are hiding, but Port Susan Bay is looking glassy and torpid. And after doing the watering, I plan to sit outside and start reading Quick Service, a book written in 1940 by P. G. Wodehouse, one of the greatest English comic writers of all time. His world of farce and social satire aimed at the idle rich in 20th century England is exceedingly clever. Which makes his books just plain fun to read. So, taking a cue from some of Mr. Wodehouse’s characters, I am going to spend an idle afternoon with my nose in a book. Now, if only I had a servant to bring me a cold drink when requested…..
Peace and love to all.
1 tsp. unsalted butter
1 lb. fresh green beans, trimmed and cut into 1-inch pieces
¾ c. broth (veggie, beef, or chicken)
pinch seasoned salt
freshly ground black pepper
Heat the butter in a large, covered fry pan. Add the green beans and cook for a couple minutes just to warm the beans a bit.
Pour in the broth, seasoned salt, and pepper. Bring to a low simmer. Cover the pan and cook the beans to desired tenderness. Check after about 10 minutes.
When done to your liking, taste and adjust seasoning, and serve immediately. (Mine needed just a light sprinkle of kosher salt at the end.)
I made a promise to myself earlier this year (and no it was not a New Years resolution because I can never keep those) to serve fish at least once a week. And so far, I have been able to almost keep to the plan. But I would not be able to serve fish to Mr. C. as consistently as I have been without a little help from either tartar sauce or aioli. Because, let’s face it, some fish can be quite bland. And a terrific sauce can make all the difference. Especially since I like to prepare fish in as healthy a way as possible.
Now some might argue that even if I bake the fish, serving it with a side of tartar or aioli defeats the whole “healthy” purpose of the dish. Pish posh! Without the sauce the fish would not be eaten at all! So, a simple concession must not only be anticipated, but delivered.
The other day when it was deemed the perfect day for our weekly fish fix, Mr. C. stopped at our local Haggen grocery store, and brought home some fresh cod. Which BTW we both love. I fried it up (just a bit of oil in the pan and a simple coating) and served it with this aioli and life was good. Because this wonderful creamy sauce from Christina Tabaretti on the allrecipes.com site, proved to be absolutely fantastic! In fact, I could have eaten the whole bowlful before I ever placed it on the table. (Luckily for Andy I didn’t. But I could have!)
Anyway, if you want to totally over-achieve at serving a fantastic seafood dinner to your family or friends, I suggest you make this sauce. It is simply amazing. And very quick and easy to prepare.
Well, that’s all for today. I have a doctor’s appointment this afternoon in Seattle and Mr. C. has a gig at the Rockfish Grill in Anacortes this evening. So, we will be like ships passing in the night. Maybe we should throw out hooks and see if we catch anything?
Peace and love to all.
¼ tsp. dry mustard
¼ tsp. kosher salt
freshly ground black pepper
½ c. sour cream
½ c. mayonnaise
1 lemon, zested and juiced
1 T. olive oil
1 T. finely chopped fresh parsley
1 T. finely chopped chives
1 sm. clove garlic, finely minced
Place dry mustard, salt, and pepper in a small bowl. Add a bit of the sour cream and whisk until the mixture is a smooth paste. (Dry mustard tends to stay in lumps if added with all the other ingredients.) Add the remaining sour cream and all the rest of the ingredients. Whisk until well blended. Taste and adjust seasoning.
Refrigerate until ready to serve. Perfect with fried fish.
You need really ripe bananas. Black spots and streaks are our friend!
OK, the first thing you should know is that I have a strong aversion to bananas. You couldn’t get me to eat a plain banana even for the cost of a round trip ticket to Witchita. (Like I would want to go there anyway!) (But, that’s not the point.) But, for some unknown reason, I love banana bread. (I know. It makes no sense at all.)
So, when I decided that what I needed was a recipe for a banana bread that was a bit healthier than my other two delightful recipes already on this site, I went on line for inspiration. And I found this great recipe on one of my favorite sites – cookieandkate.com. Of course I messed with a couple of the ingredient amounts and added chopped walnuts and a sprinkling of coarse sugar on top to add a little bit of crunch to the bread. Because, who doesn’t like crunch? But the bones of this recipe are all on Kate.
And by golly, this recipe makes for one darn good banana bread. And it’s healthier for us than my other two recipes, so I feel less guilty eating it. And serving it to Mr. C.
And this super moist bread is very easy to make. Doesn’t even require a mixer. Just the use of a whisk and a tiny bit of elbow grease.
So, if you too would appreciate experiencing a little less guilt when biting into a tender and delicious quick bread, then this is the recipe for you.
Well there’s a cloud covering over our part of western Washington today, but it’s not raining. We did have a bit of rain the last couple of days, but not enough to dampen our spirts. Just enough to give the plants and trees in our yard a nice soft watering. Of course with the clouds we can’t see the mountains. But they’ll come back and bless us with their beauty when the clouds decide to visit another part of the world.
Isn’t it wonderful to know that there are things that we can count on to make our lives more pleasant. Like mountain sightings, and noisy creeks, and sandy beaches. And tree blossoms in the spring, and fresh veggies and fruits available to us year-round in our local grocery stores.
Because of all the treasures that are a part of my daily life, I try very hard not to take anything for granted. Instead I endeavor to remain thankful for all the wonderful blessings I receive on a daily basis. I am so very, very lucky. As I hope you are too.
Peace and love to all.
¼ c. extra-virgin olive oil
⅓ c. maple syrup
1½ tsp. vanilla extract
4 lg. eggs
slightly rounded cup of mashed ripe bananas (2 lg. bananas)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. fine sea salt
2½ c. almond flour
¾ c. chopped walnuts
2 tsp. coarse sugar, for sprinkling on top
Lightly spray 1 (9×5-inch) non-stick loaf pan or 2 (7½ x 3½-inch) non-stick loaf pans with cooking spray. Then cut a piece of parchment paper to fit the bottom of pan or pans. Lightly coat the parchment paper with cooking spray. Set pan or pans aside.
In a large mixing bowl, whisk the olive oil, maple syrup, and vanilla together until well blended. Add the eggs and whisk until the mixture is thoroughly combined.
Add the mashed bananas, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
Add the almond flour and stir just until the batter is well blended. Stir in the chopped walnuts. Pour the batter into your prepared loaf pan or pans. Evenly sprinkle the coarse sugar over the top of the dough.
Bake in a pre-heated 325-degree oven for 55 to 65 minutes (single loaf) or 45-50 minutes for 2 pans. Or until the center of the loaf springs back when touched with your fingers and the internal temperature reads between 200 to 205-degrees.
Remove from oven and place the pan or pans on a wire rack for at least 20 minutes. (This bread is delicate while still warm.)
Use a butter knife or offset spatula if necessary to loosen the edges of the bread from the pan, then carefully turn out onto your wire rack. Cool completely before slicing.
Store in an airtight container at room temperature. Warm slightly before serving.
OK, if you are new to this site, then the first thing you should know about me is that I am a bread fanatic. I love it all. Sourdough, whole grain, quick, cornbread, overnight, you name it, I will eat it with pleasure. But I am especially eager to enjoy bread that has at least some redeeming qualities. Besides of course tasting wonderful!
Doesn’t mean I always succeed in staying clear of those breads which have no nutritional value whatsoever. Because, bottom line, I am only human. But I honestly do endeavor to eat bread that is not only pleasantly palatable but would be moderately acceptable to a hard-nosed dietician. (Which BTW, is not an easy feat to accomplish!) So, in this recipe, I am using whole wheat pastry flour in place of all-purpose flour, raw honey rather than processed sugar, and veggie oil instead of butter. (I’m pretty sure a dietician would still frown on me even considering this to be a quasi-healthy cornbread. But there are just some things I do not intend to discuss with anyone who relies on scientific facts rather than how I want to perceive a situation.)
Wait! I sound just like many Americans who disvalue science in favor of what’s easier for them personally. Or believe what some nut case tells them is true. So, perhaps I should take a step backward.
So, in full disclosure, this cornbread is quick and easy to build and ever so tasty. And it is possibly healthier than other cornbread recipes. But it is never going to be considered a health food or better for you than steamed broccoli, spinach, or a naked green salad. (But it’s still really good.)
Peace and love to all.
1 c. fairly finely ground cornmeal
1 c. whole wheat pastry flour
½ tsp. kosher salt
2 tsp. baking powder
1 lg. egg
¾ c. whole milk
¼ c. sour cream
3 T. raw honey
¼ c. veggie oil
Whisk the corn meal, flour, salt, and baking powder together in a large bowl.
In a medium bowl, whisk the egg, milk, sour cream, honey, and oil together.
Pour wet ingredients into the dry ingredients and mix until the batter is lump free.
Pour into a buttered 8×8-inch pan. Bake in a pre-heated 400-degree oven for 25-28 minutes or until a toothpick comes out clean.
Remove from oven and cool on a wire rack. Warm before serving.
Miles had been enjoying the sun with his brother. But when I came in to take their picture, he had to move and then pose for me. Such a darling boy.
The true sun worshiper in the family. Max will follow the sun wherever it happens to appear. Love this little critter.
As you might have guessed by now, I am getting lazier and lazier in all aspects of my life. Even cooking. Or to be exact, mostly in the day in day out, what should I cook for dinner, realm of cooking. Which for those of you who know me, or are yourself in your late 70s, is not a condition I am experiencing any different than most other cooks my age. As a group, we are all slowing down. And most of us have been preparing dinners now for 5 decades. That’s a blooming lot of dinners to not only cook but think up! So, both the appeal of cooking 7 dinners a week and the reality of the work involved has diminished at least my eagerness to continue performing miracles in the kitchen. So, for me, it’s mainly the energy involved that has dampened my zest for providing unique and tantalizing dishes every stinkin’ night! Which is hard for me to accept since I have always been kind of an energizer bunny! But Mother Nature has put the kibosh on what was once my norm. Because boy howdy, things have changed dramatically in this old gal’s body! And one of the major changes is how I feel about cooking dinner EVERY BLOODY NIGHT!
Luckily Mr. C. understands where I am coming from because as strange as it may seem, he is slowing down too. Funny how that works. And of course, with all his gigs that are often held in restaurants, I get a break from cooking dinners every night. So, that helps. Plus, there are the days when I simply announce that I am not cooking dinner. And bless his heart, he has never questioned my decision or tried to change my mind.
Now don’t get me wrong. I still love to cook. And I especially like to prepare food for gatherings at our home. And I love to hear Mr. C. verbalize his pleasure over food items that I have set before him. So, of course I continue to enjoy that aspect of dinner preparation. I just don’t want to spend as much time in the kitchen as I did when I was younger. But I still insist that the food be as healthy and tasty as possible. Thus, the recipe you find below.
I found this recipe on the tippsinthekitchen.com site. I had some bulk Italian sausage in the freezer and a couple of zucchinis that were trying to self-destruct, so to the internet I proceeded. Not only was this pasta dish extremely quick and easy to prepare, but it was also delicious. I made a couple of slight changes, but then, that’s just what I do!
So, I hope you too enjoy this lovely main dish. I served it with a crisp green salad, and dinner was delightful.
And as a gentle reminder, let’s all remember to cut ourselves some slack. Our bodies all change as we get older. So, we need to be reminded that not only are we changing, but so are others around us. And as our bodies morph into their new reality, let’s all work even harder to keep our minds focused on kindness, patience, forgiveness, empathy, and the willingness to accept what we can’t change. Because aging is not for the faint of heart! But luckily, kindness, etc. is a gift you can give others that doesn’t adversely impact your aging body in any way, shape, or form. In fact, quite the opposite. Being a thoughtful human being brings on a high that not even the best-known uplifting drugs can duplicate or exceed. A natural high, as the saying goes!
Peace and love to all.
2 T. extra virgin olive oil
1 lb. bulk Italian sausage
2 sm. zucchini squash, chopped in 1-inch pieces
4 cloves garlic, finely minced
pinch crushed red pepper flakes
¼ tsp. fennel seeds
1½ c. dried orzo (Make sure the orzo was made in Italy)
3 c. chicken broth
½ tsp. kosher salt
freshly ground black pepper
1 c. grated Parmesan, plus more for passing
2 c. fresh baby spinach or arugula, optional
Heat the olive oil in a large, heavy, covered pan over medium high heat. Add the sausage and cook, breaking up the sausage as it browns. Add the zucchini and sauté for 2 minutes. Add the garlic and cook for one minute. Then add in the crushed red pepper flakes, fennel seeds, and orzo. Cook for 1 minute.
Pour in broth, bring to a boil, reduce heat, cover, and simmer for 10-12 minutes, stirring every few minutes until orzo is cooked. (If the consistency seems a bit watery, remove the lid for the last bit of cooking time.) Add the Parmesan and stir until well blended.
Add the spinach or arugula and cook only till wilted. Taste and adjust seasoning. Offer additional grated Parmesan to the table.
OK, this has to be one of the easiest salads I have ever made. While at the same time, one of the best salads I have ever eaten. First of all, we love arugula. Arugula’s flavor is peppery, spicy, and a bit nutty, which makes sense considering it’s in the same family as mustard greens. And as for nutrition, arugula has been recognized to be full of antioxidants which protect against or reverse damage to our cells. These natural substances give arugula its slightly peppery taste and may also protect against certain cancers, including breast, prostate, lung, and colin cancers. Arugula may also fight inflammation. It also contains vitamin K, which is good for your bones and may help prevent osteoporosis. So, bottom line, what’s not to like?
Now, until recently, I have only used arugula as one of a mixture of greens for my salads. But a couple months ago we were having dinner at our good friends Jim and Margo’s home, and they served arugula salad. It was so good that right there and then I decided to embrace the fact that not only is arugula delicious all by itself, but it also comes pre-washed in a nice plastic container. (That I already knew and treasured, being the indolent gal I have become of late!)
But I had never thought to serve it as the only green in a salad. And OK, this salad has a bit of fresh parsley in it, so technically arugula is not the only green ingredient that is terribly healthy for us in this recipe. But for all practical purposes, this is still an arugula salad.
And for this recipe we all have Erin Clarke of wellplated.com to thank. And I must say, this simple salad dressing is one of the best balsamic vinegar recipes I have ever made. And by far, the easiest! And it would also be perfect on a spinach salad or drizzled over sliced heirloom tomatoes. Or basically whenever a balsamic vinegar dressing would be appropriate.
Well, that’s it for today. Except to remind you that if you plan to make this wonderful dressing, please use good balsamic vinegar, extra virgin olive oil, and fresh lemon juice. And I know. Good balsamic vinegar is expensive. And juicing a fresh lemon can be a drag. But even using the best ingredients you can afford to make homemade salad dressings is cheaper than buying bottled salad dressing at the store. And ever so much tastier and without those annoying preservatives that no one can pronounce anyway.
Although I’ve been thinking lately that maybe the reason my face is now covered with so many wrinkles is that I have always prepared most of the food we consume from scratch. Maybe I should embrace prepared foods that contain masses of preservatives. Perhaps my shelf life might actually be lengthened if I did so. I must give this idea some consideration.
In the meantime, peace, and love to all. And do make this salad. It is simply amazing!
Balsamic Lemon Dressing:
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 T. good balsamic vinegar
½ tsp. kosher salt
freshly ground black pepper
Shake together in a lidded jar. Store in your refrigerator.
Salad:
2-3 c. baby arugula, roughly chopped
2 T. sunflower seeds
1 T. chopped fresh parsley
¼ c. shaved Parmigiano-Reggiano
Place arugula in a salad bowl. Toss with some of the dressing. Then top with sunflower seeds and fresh parsley. Drizzle the rest of the dressing overall or save in the fridge for another time. Garnish with shaved Parm.
Other additives that you might enjoy in this salad include apple or pear slices or chopped walnuts or almonds instead of sunflower seeds.
And again, thank you Erin for this wonderful recipe.
I often serve leftovers from the previous dinner when I have overachieved on the amount I prepare. (This happens more often than not! We simply can’t eat as much as days of yore.) So, in an effort to change things up a bit, I often add a new and different side dish to stave off gastronomic boredom. And this is the result of wanting a new and exciting addition to thrill and delight our tastebuds as we slurped down the leftover Creamy Chicken Noodle Soup (on site) that I had served the night before.
I knew what I wanted was a bread product that leaned towards the nutritious side. Well as much as possible and still taste great and not at all like buttered cardboard! (Believe me, in all my years of trying to bake low calorie, nutritious bread products, I have baked my fair share of edible cardboard. So, I know whereof I speak!) Anyway, I researched several on-line recipes and came up with this recipe. And we both thought the biscuits were wonderful. Full of flavor, tender and moist, and a wonderful base for butter and jam (Mr. C.) and honey (me). And the biscuits had been ever so easy to make.
You will notice that in many of my biscuit, cookie, cake, muffin, and quick bread recipes, my instructions remind you to not overbake whatever it is your baking. I find that one of the mistakes many otherwise excellent cooks make is that they tend to leave certain baked goods in the oven just a few minutes too long. So, a quick reminder for us all.
For tender and moist Biscuits: If you are unsure if a biscuit is done, use an instant read thermometer and remove from the oven when the internal temperature reaches between 205 and 210-degrees. Once out of the oven, immediately transfer to a cooling rack.
For perfectly baked Cookies: Pull the cookie sheet out of the oven when the cookies are just set unless otherwise directed. Underbaking is better than overbaking. And the good folks at Southern Living recommend letting your cookies cool right on the baking pan instead of on a separate cooling rack. The only exception is shortbread cookies. They need to be overbaked just a bit to provide that lovely crunch we all appreciate.
For perfectly moist Cakes and Muffins: When the top of your cake or muffins becomes more golden or darker and starting to pull away from the side of the pan, gently press on the top with your fingers and check to see if the cake or muffin springs back fully. That’s a good sign to reach for your instant read thermometer.
For most cakes the internal temperature should read between 200 and 205-degrees. For muffins, 205-degrees. Just be sure to avoid 212-degrees and beyond, because that’s the temperature that water turns to steam, which means you’ll start losing precious moisture very quickly. And loss of moisture results in a dry or tough consistency in both cakes and muffins.
For moist and tender Quick Breads: Quick breads are perfectly done when the internal temperature hits between 200 and 205-degrees. Most recipes almost always give the baking time rather than the temperature. So, to ensure perfectly baked quick breads, start checking the internal temperature at 20 minutes if the recipe bake time is stated between 20–30 minutes.
OK, that was my quick and dirty lesson on not overbaking some types of baked goods. And do forgive me if I seem to be preaching to the choir. But as a choir director with over 20 years’ experience, preaching to the choir just comes naturally to me. But then I figured that everyone needs a quick reminder occasionally. I know I sure do.
Well, my work is done here for the day. It’s still sunny and warm outside so I thought I might forget about all things kitchen and treat myself to a bit of a read in our courtyard. May you also make the time to treat yourself to whatever it is that brings you pleasure.
I found this on Facebook when I went online this morning. It pretty well sums up my philosophy on life as an older person. So, I thought I would share it with you.
And as always, peace and love to all.
By Mário Raul de Morais Andrade
(Oct 9, 1893 – Feb 25, 1945)
Brazilian poet, novelist, musicologist, art historian and critic, photographer
“I counted my years and found that I have less time to live from here on than I have lived up to now.
I feel like that child who won a packet of sweets: he ate the first with pleasure, but when he realized that there were few left, he began to enjoy them intensely.
I no longer have time for endless meetings where statutes, rules, procedures and internal regulations are discussed, knowing that nothing will be achieved.
I no longer have time to support the absurd people who, despite their chronological age, haven’t grown up.
My time is too short:
I want the essence, my soul is in a hurry.
I don’t have many sweets in the package anymore.
I want to live next to human people, very human, who know how to laugh at their mistakes, and who are not inflated by their triumphs, and who take on their responsibilities.
Thus human dignity is defended and we move towards truth and honesty.
It is the essential that makes life worth living.
I want to surround myself with people who know how to touch hearts, people who have been taught by the hard blows of life to grow with gentle touches of the soul.
Yes, I’m in a hurry, I’m in a hurry to live with the intensity that only maturity can give.
I don’t intend to waste any of the leftover sweets.
I am sure they will be delicious, much more than what I have eaten so far.
My goal is to reach the end satisfied
and at peace with my loved ones
and my conscience.
We have two lives.
And the second begins when you realize you only have one.”
Whole Wheat Buttermilk Biscuits
2¼ c. whole wheat pastry flour, fluffed
1 T. baking powder
1 tsp. baking soda
¾ tsp. kosher salt
4 T. (½ stick) frozen unsalted butter, cut into ½-inch cubes
1 c. cold buttermilk (if you don’t have buttermilk on hand, see recipe below)
Pre-heat the oven to 425-degrees. Line a medium sized baking sheet with parchment paper.
In the bowl of your food processor, mix the pastry flour, baking powder, baking soda, and salt together. Add the cold butter and whirl just until the butter is evenly distributed and the dough resembles coarse meal. Whirl in the buttermilk until just blended. The dough will be quite wet. Refrigerate the dough for 20-30 minutes.
Transfer the dough to a lightly floured countertop or pastry cloth. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as needed.
Pat the dough gently with your hands into a disc and fold the dough over itself 2 to 3 times. This will help create layers in your biscuits. Then pat the dough into a roughly 1-inch-thick square. Cut the biscuit with a sharp knife that has been dipped in flour. (I got 12 various sized biscuits.)
Transfer the biscuits to the prepared sheet pan leaving about 2-inches apart.
Increase the heat to 450-degrees and place the biscuits in the oven. Bake until a light golden brown, about 10 minutes. Do not overbake. The internal temperature should be about 205-degrees.
Remove from oven and transfer to a wire rack. Biscuits are best served warm slathered with a bit of butter and either honey or jam.
To warm the biscuits, place in microwave on high for about 25 seconds. Store in an airtight container at room temperature.
BUTTERMILK SUBSTITUTE
1 T. white vinegar
milk (I use whole milk)
Pour the vinegar into a one cup liquid measuring container. Add enough milk to make exactly one cup. Gently stir to combine. Allow the mixture to sit for 15 minutes before using. You might see some light curdling, so stir the mixture again just before using. Even if you don’t see a texture change, the acid in the milk will still work its magic in the recipe.
OK, I woke up yesterday morning hungry for Navy bean soup. But when I discovered there wasn’t a ham hock in the freezer, I quickly changed my mind, and adjusted my thinking towards chicken soup. (I’m pretty easy to please when it comes to soup.) But I didn’t want to make one of my standard recipes for chicken soup. If I couldn’t have Navy bean soup, which tends to be inherently creamy as the beans break down, then I wanted to try building a creamy chicken soup for the lovely mouth feel that creamy soups provide. Thus, this recipe.
Now of course this soup includes all the usual suspects. Carrot, celery, onion, etc. But the addition of beurre manié at the end gives the soup a lovely creamy texture. And this soup is very versatile. Want mushrooms, spinach, rice instead of pasta, peas, etc. in your soup? Go for it! Want to use heavy cream instead of whole milk? Knock yourself out! This is just an easy soup to prepare and adapt to whatever your family will enjoy. Nothing special. Nothing new and exciting. Just a good soup that can be made either with freshly cooked chicken or leftover chicken or turkey.
So, that’s it for today. It’s warm and sunny here in northwest Washington. Mt. Baker is showing its beautiful countenance to its many admirers. Port Susan Bay is almost glass-like and a stunning blue/grey. And everywhere I look new leaves are decorating our vista while our lilac bushes insist upon perfuming the air. In other words, it’s a perfect day to work or read outside. And yes, I am very, very lucky.
So, with my book in hand, and my favorite chair in our courtyard just sitting there waiting for me, I leave you to spend the rest of your day also enjoying your surroundings.
The best advice my father ever gave me was to be happy with what I had. Not that I shouldn’t strive for what I wanted or needed. But I should always look around me and be grateful. I wish he were still alive so that I could thank him for his wisdom. Because I know far too many people who are always living in a world of “when I get this or that, I will be happy”. It simply doesn’t work that way. Be happy with what you have and try to help those around you to be happy also. All the rest will eventually fall into place.
2 ribs celery, cut in half lengthwise and then thinly sliced
2 garlic cloves, finely minced
1 T. chopped fresh parsley
1 tsp. poultry seasoning
¼ tsp. dried thyme leaves
2 bay leaves
6 c. chicken stock
1 T. chicken base (I use Better Than Bouillon Chicken)
2 tsp. dry sherry
⅓ c. flour
1 c. whole milk
2 c. thick egg noodles, cooked al dente
In a large pot, melt 2 tablespoons of the butter and add the chicken cubes. Sprinkle with the seasoned salt and pepper. Allow the chicken to get good and browned and almost crispy. Remove from pan with a slotted spoon and refrigerate until needed.
Add the onion, carrots, celery, garlic, and parsley. Cook for a couple of minutes. Then stir in the poultry seasoning, thyme, and bay leaves.
Add the chicken stock, chicken base, and dry sherry and simmer covered for about an hour or until the carrots are soft. Meanwhile, mush the remaining 2 tablespoons of butter with the flour in a small mixing bowl.
When the veggies are soft and just before you are ready to serve the soup, add the cooked chicken and milk. When hot, gently stir in the beurre manié (the French name for butter and flour mushed together as a thickening agent). Stir until the soup is hot and thickened. Add the al dente noodles. Remove the bay leaves. Taste and adjust the seasoning.
Ever since I was a child, I have loved a good chocolate malt. (See recipe for a chocolate malt below.) And another thing I loved with a passion was Whoppers. (Also, maple bars, but that’s a story for another time.) But chocolate malts and malt balls, I mean really, what’s not to love? (Maple bars too, for that matter!)
But, as an older adult, having a milk shake containing malted milk powder every day is totally out of the question! (But truly, if malts were suddenly deemed health food, my blender would not only live on one of our kitchen counters, but it would also be put to use each and every day.) (And before you think to yourself that smoothies are every bit as good, keep that thought to yourself. Bananas, ice, and protein powder will never replace a truly decadent and creamy chocolate malt. Never!)
Anyway, with chocolate malts on my mind, the other day I decided to work up a recipe for a milk chocolate chip cookie with not only malted milk powder in the mix, but also crushed malted milk balls. And the result of my endeavor you now find below.
Now, to say that these cookies are OK, would be putting is mildly. To my malted milk addled brain and taste buds, these cookies are fabulous! Easy to prepare and way too easy to eat.
So, give these cookies a try. You and your family can thank me later.
Peace and love to all.
1 c. unsalted butter, room temperature
1⅓ c. brown sugar, packed
2 lg. eggs, room temperature
4 tsp. vanilla extract
3 c. unbleached all-purpose flour, fluffed
½ c. malted milk powder
1 tsp. baking soda
1 tsp. kosher salt
1 c. milk chocolate chips, chunks, or callets (I use Callebaut milk callets) (Amazon)
1 c. coarsely chopped malted milk balls*
In the bowl of your mixer, cream the soft butter and brown sugar together. Add the eggs and vanilla extract.
Whisk the flour, malted milk powder, baking soda, and salt together, then stir the dry ingredients into the wet ingredients. Mix in the milk chocolate chips and chopped malt balls.
Using a small ice cream scoop (I use a #40, 1½ tablespoon ice cream scoop), drop balls of dough onto a parchment paper lined baking sheet and refrigerate for several hours or overnight. (The balls can be close together at this point.)
When ready to bake, place the cold dough balls 2-inches apart on a parchment paper lined baking sheet. Bake in a pre-heated 350-degree oven for 13-14 minutes or just until the edges become a light golden brown. Do not overbake.
Remove from oven and let cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
When completely cooled (the chocolate pieces are set) store in an airtight container.
*We are huge fans of malted milk balls. So, I go all out and order them on Amazon. Our favorite malt balls are from The Amish-Buggy. Triple Dipped Malted Milk Balls. Spendy but worth every penny.
CHOCOLATE MALT
2 c. really good vanilla ice cream (I like vanilla bean the best)
½ c. whole milk, add more if desired
2-4 T. chocolate sauce (We like Ghirardelli Chocolate Premium Sauce) (Amazon)
2 T. malted milk powder (I use King Arthur Malted Milk Powder) (Amazon)
whipped cream, garnish, opt.
chocolate sprinkles, garnish, opt.
Whirl the ice cream, milk, chocolate sauce, and malted milk powder in your blender. If you prefer a thinner malt, add a bit more milk.
If desired, garnish with whipped cream and chocolate sprinkles.
