Chewy Oatmeal Chip Cookies with Cranberries

MAKES 3 DOZEN COOKIES

INGREDIENTS
1 c unsalted butter, softened
1 c packed light brown sugar
1/2 c white sugar
2 eggs
2 t vanilla extract
1 1/4 c all-purpose flour
1/2 t baking soda
1/2 t salt
3 c quick oats
1 c chocolate chips
3/4 c dried cranberries

Preheat oven to 325.

In a large bowl, cream together butter, brown sugar, and white sugar on a high speed for 3 minutes. Beat in one egg at a time then add vanilla extract. Combine the flour, baking soda, and salt, and slowly add into the creamed mixture until just blended. Mix in the quick oats, chocolate chips, and cranberries.

Drop 2 T spoonfuls onto an ungreased cookie sheet. Bake for 12 minutes.

Homemade Curry Ketchup with Sweet Potato Fries

It may seem a little labor intensive, but its so worth it. This ketchup was fresh, flavorful, and amazing with sweet potato fries. It only took about 45 minutes total and made almost 3 cups of ketchup! We also used it on a burger with a lean beef patty, tomato, onion, sharp cheddar, and lettuce on a kaiser roll. Don't forget the pickle on the side.

Curry Ketchup

MAKES 3 CUPS

INGREDIENTS

2 T olive oil

1 medium white onion, chopped

1 clove garlic, minced

5 t tomato paste

1 t salt

1 T ground yellow curry

1 t ground mustard

1/2 t smokey paprika

1/8 t ground cloves

1/4 t ground allspice

1/2 t crushed red pepper flakes

1 28oz can crushed tomatoes with juice

1/2 c brown sugar

1/2 c apple cider vinegar

Place oil in a medium saucepan, over medium heat. Sauté onions until they are transparent, tender, and begin to brown. Add the garlic and cook for about 1 minute. Add the tomato paste, salt, and all of the spices to the pan. Stir until the tomato paste is evenly distributed and the spices are fragrant, about 1 minute. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine. 

Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally. 

Remove pan from heat and use an immersion blender to blend the chunky ketchup until smooth. If you don't have an immersion blender, you can carefully blend the warm ketchup in a regular blender. Just be sure to leave the blender lid slightly ajar so the warm contents don't burst the top off. After blending, strain ketchup through a fine mesh strainer. This will remove any unwanted seeds or thickness. 

Store ketchup in an airtight container in the refrigerator for up to a month. 

Sweet Potato Fries

SERVES 2-3

INGREDIENTS

2 sweet potatoes, peeled and cut into fries (1 cm diameter or slightly thicker)

2 T olive oil

1 t garlic powder

salt and pepper

In a large bowl, toss sweet potato fries with olive oil and spices to coat the fries evenly. Preheat the oven to 400 degrees. Spread sweet potatoes in a single layer on a baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5-10 minutes before serving. 

Creamy Artichoke and Mushroom Crostinis

These tasty crostinis were too good to eat in the traditional size that comes from a sliced baguette. We ate them on big slices of sourdough and it was great.

If you have any of the artichoke cream cheese mixture leftover, it would be great mixed into your scrambled eggs in the morning.

Creamy Artichoke and Mushroom Crostinis

INGREDIENTS
Baby portabella mushrooms, sliced
butter
salt
Artichoke Cream Cheese
French baguette, sliced

Preheat oven to 450 degrees. Spread a thick layer of Artichoke Cream Cheese on baguette slices and place slices on baking sheet. Bake for 3-5 minutes or until toasted and Artichoke Cream Cheese looks melted. Meanwhile, sauté mushrooms in butter for about 6 minutes and salt to taste. Top the toasted crostinis with the mushrooms and serve immediately.

Artichoke Cream Cheese

MAKES ABOUT 1 1/2 CUPS

INGREDIENTS
1 brick cream cheese, softened
8 pieces of marinated artichoke heart, including leaves, diced
1 t thyme
1 t tarragon
1 t garlic powder
chives to taste

Mix all ingredients together. Store in an airtight container for up to one week.

Tomato Basil Bisque From Scratch

We made our soup to eat with grown up grilled cheese sandwiches. It was so savory and fresh. Will definitely make it again.

SERVES 4

INGREDIENTS
4 Roma tomatoes, seeded and diced
4 c tomato juice
14 leaves fresh basil
1 c heavy cream
1/2 c butter
salt and pepper to taste

Simmer diced tomatoes and tomato juice in a stock pot for 30 minutes. Puree the mixture with basil leaves and return to pot.

Over medium heat, stir in cream and butter. Heat, stirring until butter is melted. Do not boil.



Pro Tip:
When using a blender and hot liquids, the pressure from the steam and heat can make the top blow off the blender. I suggest using a dish cloth and leaving a small crack for the steam to escape. If your blender has a removable center cover, its fine to just lift that up a bit instead of the entire top.

Smooth Applesauce Using a Chinois

My family has always made enormous amounts of applesauce each fall. We freeze most of it to save for a time when we aren't lucky enough to have lots of tart Michigan apples readily available.

We like smooth applesauce so we've always used a chinois to achieve this. Never used one before? This is what it looks like.

They cost between $30 and $50 and last forever. The conical strainer is especially useful for applesauce because you don't have to peel the apples- everything that isn't perfect, smooth applesauce stays in the strainer. 

Smooth Applesauce

MAKES ABOUT 3 PINTS

INGREDIENTS

Approximately 30 mixed apples (I like Fuji, McIntosh, Jonamac, and Ida Red)

3/4 c water

Cinnamon, cloves, nutmeg, and sugar to taste

Wash, core, and remove stems from apples. In a large soup pot, boil water, add all of the apples, and boil with the lid on until apples are soft and mushy, approximately 30 minutes. Stir occasionally. 

When the apples are cooked, add two cups at a time to the chinois and use the pestel to strain out the sauce from the apple skins. Remove the skins periodically as they begin to build up on the pestel. 

Strained applesauce will be pink and tart. Add all spices and sugar desired. I usually use a 2 T cinnamon, 1 t cloves, 1 t nutmeg, and 1/2 c sugar.  

Perfect Texture Chocolate Chip Cookies

I was on a mission to find the perfect chocolate chip cookies- crispy on the outside and gooey on the inside. After reading this article about trouble shooting your cookies, I think I have finally found a good one. 

MAKES 2 DOZEN COOKIES

INGREDIENTS

8 oz butter, at room temperature

1 1/2 c brown sugar

1/2 c white sugar

2 large eggs, at room temperature

1 T vanilla extract

2 1/2 c flour

1 t baking soda

1/2 t salt

2 c chocolate chips

Preheat oven to 350 degrees. Beat butter with an electric mixer until creamy. Add the sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well. 

Whist together dry ingredients. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips.

Use a 1 T cookie scoop. Bake for 10-12 minutes.

I found that I needed to add a little more salt and some water to this recipe to get the cookies just right. Make sure to do a test batch of two cookies first to make sure everything is looking good.

(Almost Clean) Vegan Oatmeal Cookies

Lately I've been interested in a clean diet. The most basic rule is to cut out anything white- refined sugar and flour, for example. This can be difficult to do when you love baked goods as much as I do.

I wanted to make clean cookies, but couldn't resist adding chocolate chips, hence the "(Almost Clean)" in the title.

MAKES ABOUT 30 COOKIES

INGREDIENTS
3 c uncooked rolled oats
1 1/2 c whole wheat flour
1/2 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c maple syrup
1/2 c canola oil
1/2 t vanilla extract
2 T ground flaxseed
1 c applesauce or 1 medium banana
3/4 c cranberries (optional)
3/4 c dark chocolate chips (this was my cheater ingredient)

Preheat the oven to 375 degrees. Mix all ingredients in a large bowl (make sure banana is mixed in well and that there are no chunks). Place rounded spoonfuls of dough onto a cookie sheet and bake for 12 minutes. Remove from the oven and let cool for 5 minutes before enjoying.

Simple Sandwich: Tomato and Avocado on Italian Bread

SERVES 2

INGREDIENTS
4 slices Italian bread, toasted
2 T mayonaise
1 avocado
cheery tomatoes
salt and pepper

Spread 1/2 tablespoon of mayonaise on each slice of bread. Mash an avocado and spread 1/4 of it on each slice. Cut the cherry tomatoes in half and put them in a single layer on the sandwich. Sprinkle the tops of all 4 open-face sandwiches with a little salt and pepper.

Spicy Black Bean Soup

This is the healthier version of a traditional Cuban soup. Its thick, super filling, and full of flavor. There are only about 250 calories in a serving and almost 10 grams of protein and fiber.




















SERVES 6 (1 cup portion size)

INGREDIENTS
2 T vegetable oil
4 garlic cloves, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 1/2 t salt
2 t ground cumin
1 t chili powder
1 t cayenne powder
2 15-oz cans black beans, rinsed and drained
2 c chicken broth
1 14-oz can diced tomatoes
1/2 c cilantro, chopped
1 lime, cut into wedges

Heat oil in a large pot over medium heat. Add the garlic, onion, green pepper, and 1/2 teaspoon salt and cook, stirring occasionally, for 10 minutes or until onions and peppers are soft. Add the cumin, chili powder, and cayenne and cook until you can smell them, about 1 minute.

While onion is cooking, puree half the beans in a food processor with a 1/2 cup of the chicken broth. Add the bean puree to the soup with remaining whole black beans, the remaining 1 1/2 cup chicken broth, the tomatoes, and the remaining teaspoon of salt. Bring to a simmer and cook for 10 minutes.

Serve the soup warm, garnished with cilantro and a lime wedge (and a dollop of sour cream if you need to tone down the spices).

I served my soup along with a vegetable enchilada.

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman

Gemelli with Asparagus, Prosciutto, and Goat Cheese

I loved how rich and creamy this entree was! I will definitely be making it again. It was fine served alone, but would be nice paired with a spinach salad or relish tray.

SERVES 6 (as 2 cup serving size)

INGREDIENTS
1 lb fresh asparagus
1 t olive oil
salt and pepper
1 lb gemelli pasta
1 T butter
1 shallot, sliced
1 t fresh thyme (or 1/2 t dried thyme)
4 oz thin prosciutto
4 oz soft goat cheese
1/2 c whole milk
1/2 c low fat milk

Preheat oven to 400 degrees. Cut asparagus spear to be 3 inches long. Toss them with olive oil and salt and pepper then arrange them in a single layer on a baking sheet. Put the sheet in the oven and set the timer for 20 minutes for thick spears or 15 minutes for thin spears.

Cook the pasta according to the package until al dente.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallot and thyme, and cook until the shallot has softened, 2 to 3 minutes. Add the prosciutto and stir to coat with butter. Add the goat cheese and milk to the skillet, stir to make a smooth sauce, and reduce the heat to low.

Add the drained pasta and roasted asparagus to the skillet with the goat cheese sauce. Turn the pasta to coat with the sauce and season with salt and plenty of black pepper.

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman

Did You Know?: Double Yolk Eggs

Today while baking, I had a big surprise when I cracked an egg and two yolks were inside! I have never come across a double-yolked egg before. I was intrigued enough to do a little research. 

- Most eggs are from hens not kept with cockerels and hence are unfertilized, but the biology of how an unfertilized egg develops is the same as in a fertilized one. The egg is 'assembled' in the hen's oviduct, a process in which the ovum, which consists of the hen's genes plus the yolk, is surrounded by the egg white and the shell. The process is controlled by a series of hormones that tell the hen's body when to make the parts of the egg and in which order. 

- Double-yolk eggs result from an error in this process, caused by yolk production becoming unsynchronized with that of the rest of the egg. 

- Approximately one in every thousand eggs is double-yolked.

- You can get three or more yolks in one egg. The record is a nine-yolker. 

- I assumed a double yolk would be a sign of good luck but I found conflicting information. The Brits believe that it means there will be a death in the family. More commonly, it means a marriage is impending or that twins are possible in my future. 

Info from dailymail.co.uk/ by Michael Hanlon on Feb '10

Double-Chocolate Biscotti

So simple and satisfying and only 100 calories for two slices!

INGREDIENTS

2/3 c flour

1/2 c unsweetened cocoa powder

1/3 c granulated sugar

1/2 t baking soda

1/2 t salt

2 large eggs

1/2 t almond extract

1 t vegetable oil

1/3 c chocolate chips

cooking spray

water if needed*

Preheat oven to 300 degrees. In a medium bowl, whisk together flour, cocoa, sugar, baking soda, and salt. In a separate bowl, lightly beat the eggs, almond extract, and oil. Add the egg mixture to the dry ingredients and stir to combine. Stir in the chocolate chips. 

Coat a baking sheet with cooking spray. Use your hands to shape the dough into a log about 4 inches wide and 1 1/2 inches tall. *The dough will be dry- only just wet enough to bind when it is packed into the log. If it is too dry and falling apart, add just enough water that the dough adheres to itself

Bake for 30 minutes, remove the tray from the oven, and let cool 10 minutes. Use a serrated knife to slice the biscotti into 1/2 to 1 inch slices. Leave a centimeter of space between each slice and return the sheet to the oven. Bake another 25 minutes. Cool and store in an airtight container. 

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman

Skinny Cheesy Potatoes

These were super flavorful, and although they still have a few naughty ingredients, they're healthier than Grandma's recipe. I served these with Sticky Peppers and Sausage.

SERVES 6

INGREDIENTS
8 medium potatoes cut into matchsticks (or 32 oz bag shredded hash browns)
1 1/2 c plain greek yogurt 
1/2 c veggie broth
1/2 c milk (at least 2%)
1 t garlic powder
1 t onion powder
1 t season salt
1/2 t dried oregano
1/2 t pepper
1 t salt
1 c shredded sharp cheddar*

PreHeat Oven to 350 degrees. Combine all ingredients into a large bowl.  Grease a 9 X 13 glass or ceramic baking pan with cooking spray.  Pour potato mixture into baking pan and spread evenly.  Bake uncovered for 1 hour and 10 minutes.

*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking. That is why it is suggested to use 2% milk and regular (not non-fat) cheese. If you were to use all low fat ingredients, it will turn out watery.

*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1 1/2T of flour to the potato mixture before pouring into the baking pan

Sticky Peppers and Sausage

This dish took almost an hour to cook but was sticky sweet and totally worth the wait. The recipe suggested serving it on a hoagie bun, but I thought it was just as good without it. Plus, it saves you about 200 calories. Having the portion makes this recipe only about 300 calories per serving.

SERVES 6 (1 1/2 cup serving size)

INGREDIENTS
2 T olive oil
1 T chopped garlic
2 yellow onions
3 bell peppers (red, yellow, or orange)
1 pt cherry tomatoes
2 t salt
12 oz pkg sweet or spicy Italian-style chicken sausage
water

Heat the olive oil in a large skillet over medium heat. Add garlic and let it simmer until browning and fragrant. Add the onions and peppers, and season with 1 tablespoon of salt. Cook, stirring occasionally, until the onions begin to brown, about 30 minutes.

Add the water and use a wooden spoon to scrape the browned bits from the bottom of the pan. Slice the sausages diagonally to make half-inch slivers, and add them with the tomatoes to the onion mixture.

Make sure the sausages make contact with the bottom of the pan. Let the onions caramelize and the sausages brown for another 15 minutes, occasionally stirring and adding more to create thin sauce over the bottom of the pan.

Serve hot, alone or on a hoagie bun. I served this with Skinny Cheesy Potatoes and steamed broccoli.

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman