2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 cup white chocolate chips
Preheat oven to 375ÂºF.
Using an electric mixer, cream butter or margarine and sugar together in a medium mixing bowl until light and fluffy.
Add eggs, mixing well. (Don’t be concerned if the mixture looks a little curdled at this point, it’ll come right again with the dry ingredients.)
Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
Stir in dried cranberries and white chocolate chips.
Using a small scoop, place even scoops onto parchment lined cookie sheets/baking trays. Bake for 6 minutes, then press each cookie down with a fork. Bake a further 4-6 minutes or until golden brown.
(the pressing down with the fork makes these cookies crisper. If you like a doughier style cookie, omit the pressing down, and cook for 10-12 minutes.)
Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
I saw this idea onÂ Jamie Oliver’sÂ new (new to theÂ Food NetworkÂ anyway, it’s from 2007) showÂ Jamie at Home. Â On his egg show, he did a recipe that he didn’t name, but I rather thought should be called Eggy Crumpets. Â Turns out,Â so did he.Â Â Here’s my take on it.
- 1 small pat of butter
- 2 large eggs (preferably organic – they taste better!)
- seasoning of your choice – I usedÂ Trader Joe’sÂ 21 Seasonings Salute.
- 2 crumpets (organic if you can get them)
- good organic tomato sauce (aka ketchup)
- Whisk the two eggs in a shallow flat container with the seasonings.
- Place the crumpets top side down into the egg mixture to soak up. Â Push down to get maximum soakage, then turn over. Â Repeat with the other side.
- Put the small pat of butter In a non-stick frying pan, Â moving it around to coat the whole base of the pan. Heat until it just starts to sizzle.
- Place the crumpets into the pan, flat side down. Â This is where I also drizzled about half each of the left over egg over the top of each crumpet. Â Pan fry for about a minute or two, until the bottom is golden brown.
- Â Carefully with a spatula/egg flip, flip over onto the other side. Â Pan fry until the bottom again is golden brown.
- Gently flip into a plate, and serve with a good lashing of your condiment of choice. Â Mine is Heinz’s organic Tomato Sauce (US) or Australia’s Rosella’s Tomato Sauce.
In Australia, we don’t call most of the gourds squash, we call then Pumpkin. Â So Butternuts are Pumpkin, not squash. Â They’re the same vegetable, so this works just as well on this side of the world too. Â Many recipes say to boil the pumpkin, but that means you have to peel it first (hard) and also that the depth of flavour is not there – to me the boiling makes the flesh more watery than I like.
- 1 butternut pumpkin, cut into large unpeeled chunks.
- 3 tablespoons butterÂ
- 1 large onion chopped
- 1 carrot chopped
- 1 stick of celery chopped
- 2 teaspoon ground cumin
- 4 cloves garlic, minced
- 4 cups vegetable stock
- chopped chives andÂ sour cream to serve
- Preheat oven to 350F . Place the pumpkin cut side up, peel side down on a baking tray and roast for 30-60 minutes.Â The pumpkin should be roasted until cooked through
- Whilst the pumpkin is roasting, add butter to a large pot and saute the vegetables (seasoned with salt and pepper) until the onion is soft. Add the cumin and garlic, and saute for about a minute, being careful not to brown/burn the garlic.Â Add the vegetable stock, bring to a simmer for 5-10 minutes. Â Blend until smooth – we used a stick blender directly into the pot.
- Scoop the pumpkin out of the skin, andÂ Add the pumpkin to the pot, peel the garlic and then add to the pot. Remove the pot from the heat.
- In batches puree the mixture until smooth.Â Bring to a slow simmer for about 30 minutes.Â
- Â Serve with yoghurt and chopped chives.
Jeff and I, on our weekly trip to Pathmark, picked up and then discarded a pre-packaged Cheesy and Broccoli Rice. Â The massive amounts of salt and the sundry unpronounceable ingredients all took away from the basic idea of the recipe.Â So we created this recipe. Â American cheese, because it’s not very oily, jasmine rice because that’s what I have on hand, Mrs Dash seasoning because they make their seasonings sans salt. Â Less than an hour from starting to eating, including cooking time.Ingredients
- 2 oz butter
- 2 tablespoons plain flour
- 4 oz american cheese
- 1 cup 1% organic milk
- 1 tblspn Mrs Dash garlic and herb seasoning
- 1/2 pound frozen broccoli, pulsed until chunky in the food processer
- 1 cup jasmine rice, uncooked.
- Preheat oven to 350F/180C.
- Bring a pot of water to the boil, and cook the jasmine rice for 10-15 minutes – until to the tooth.
- While the rice is cooking, prepare the sauce.Â
- Â In a saucepan, melt the butter. Â
- Add the flour and stir well until combined into a roux. Â Lightly cook the roux until blonde, not browned. Â
- Add the milk, bit by bit until sauce is thickened, but not lumpy. Â
- Add the cheese – reserve a small handful for garnish – and stir through until melted. Â
- Set aside in the saucepan. Â Â
- When the rice is cooked, drain and put back into that saucepan. Â
- Stir through the food processor chopped broccoli. Â Â
- Then stir through the sauce mixture until all combined.Â
- Pour into an oven proof dish (I use a standard pie dish) and smooth until even. Â Sprinkle with reserved cheese.
- Bake for 25-30 minutes until hot and bubbling and the broccoli is done. Â Â Â Â
INGREDIENTS1 cup farfalle pasta (dry)half a dozen very thin slices of pancetta, diced
1 largeÂ shallot, thinly sliced
5 button mushrooms, thinly sliced
1/2 cup grape tomatoes, halved
5 semi-dried tomatoes, diced
10 oil cured olives.
Â As per the pasta instructions, cook the farfalle in boiling water for 10-12 minutes.Â Drain, reserving some of the cooking water.
In the same saucepan, toss the pancetta and shallots for a minute, stirring continuously.Â (I didn’t use any oil, as the pancetta has enough for this stage.)
Add the mushrooms, stirring continuously.Â Cook for about 30 seconds, and then add the grape tomatoes.
Stir, adding a small amount of the reserved pasta water.Â This prevents sticking, and brings up the sauce consistency.Â Add the olives and dried tomatoes, stirring through, then add the farfalle.
Stir through to mix, and serve.
I created this soup recipe because I’d been craving a simple. home-made chicken soup. All of the flavour comes from sautÃ©ing the fresh ingredients prior to the addition of the stock. SautÃ©ing takes away that “boiled” taste some soups have. Next time I make it, I may also sautÃ© the rice, as per risotto, for an additional toasted flavour.Â Prep Time 15 minutesCooking Time: 30-45 minutesIngredients
- 2 tablespoons olive oil
- sprinkle of kosher salt
- sprinkle of fresh cracked black pepper
- 1 large yellow onion, finely diced.
- 4 stalks celery, finely diced
- 2 carrots,peeled and finely diced
- 1.5 lbs chicken, medium diced
- 5 cloves garlic, finely minced
- 46 oz (1.3L) chicken stock
- 1 cup jasmine rice
- 1 lb frozen mixed veg (corn, peas, carrots, beans) – I used Pathmark’s organic blend.
- salt and pepper to taste
- SautÃ© the onions with the kosher salt and freshly cracked black pepper for a couple of minutes on medium heat in olive oil.Â
- Add celery and sautÃ© for a minute.Â
- Add carrots and sautÃ© for a minute.Â
- Add chicken and sautÃ© over high heat, stirring well until all chicken is sealed and starting to brown.Â
- Add freshly minced garlic and sautÃ© for about 30 seconds – just enough to release the flavour without browning.
- Add stock, and bring to the boil.Â
- Once at a boil, add rice, stirring well so as not to clump or stick.Â
- Reduce heat to a simmer for 15 minutes.
- Add frozen mix veg, bring to a rolling boil.Â
- Reduce heat and simmer for 3-5 minutes.Â
- Season to taste and eat.
This is what you make with all of those brown bananas in your kitchen!
Prep Time: 20 minutes
Cooking Time: 50 minutes
Oven Temp: 350F/180C
1/3 cup butter, softened
1 1/4 cups sugar
1 teaspoon vanilla
3 medium ripe bananas, mashed
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
OPTIONAL: 3/4 cup chopped walnuts
250 g 80z Neufchatel (light but not fatfree) cream cheese
juice of one lime (including the pulp juiced out) – NB this works well with lemons, and would possibly work with fresh orange juice, just don’t use the whole orange, and add in some orange zest to keep the tang
1-2 cups icing/confectioners sugar
1. Cream together butter and sugar.
2. Add eggs, one at a time (each egg should be lightly whisked prior to addition), until well blended.
3. Mix vanilla and bananas, then stir into egg/butter/sugar mixture.
4. In a separate bowl, combine flour, baking powder, baking soda and salt.
5. Fold gently into the banana mixture alternately with sour cream (can also substitute cream soured with lemon juice, but watch the consistency of the batter.)
(Add optional nuts at this point.)
6. Pour into a greased and floured 10″ bundt pan.
7. Bake in a preheated 350Âº for 50 minutes or tests done with toothpick.
8. Cool, then ice.
Put cream cheese and lime juice into a mixing bowl. With electric beaters, whisk until combined. Gradually add icing sugar until to taste, and until thick. This really is by choice as to how thick or thin you want the icing.