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.
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.