I should have initially prefaced this blog with a bit of background on my choice of ingredients, which is largely influenced by 3 completely individual, but inseparable, factors:
Radoslov Dimitrov – a professor from my college days who is both one of the reasons I ended up majoring in Political Science as well as the cause of my obsession with environmental politics and sustainability. He got me hooked with his Intro to International Relations class and opened my eyes with Environmental Politics. If he had a fan club, I would be its president.
Michael Pollan – author of The Omnivore’s Dilemma: A Natural History of Four Meals and In Defense of Food: An Eater’s Manifesto. One of the unusual benefits of living in a town so small that the only bookstore was the size of my bedroom is the ability to quickly spot new arrivals. Using my $25.00 gift certificate from the local Chamber of Commerce, (perhaps for completing the Wellness Program? I can’t remember.), I purchased The Omnivore’s Dilemma, and couldn’t put it down for the next three days. Not everyone can make it through a chapter devoted completely to corn, but this book spoke to my core as I could see first-hand the sad consequences of agribusiness in the Midwest, primarily the lack of affordable and fresh produce, despite the never ending fields of corn, wheat, and soybeans that covered the land. The chapter on feed lots was also quite influential when coupled with the all too realistic stench of rotting flesh from the feedlots that existed on the outskirts of the town. I’ll take my meat free range and grass fed, thank you very much. I’ve smelled the alternative.
Living in Nebraska – self explanatory at this point. Ironically, the farmer’s market was a complete joke and about half of the vegetables I was used to cooking with were not sold in the local grocery stores. The people are amazingly friendly, I’m just not a fan of the smell of burning sugar beets and rotting animal flesh. Not my scene.
I completely admit to having a bias, and don’t enjoy getting in arguments about my food choices. I know that I am far from perfect, but I love good food and I love the earth, so I try to be a conscious consumer. Long live community supported agriculture.
That’s my soapbox in a nutshell.
Friday, August 22, 2008
It comes in a can?
My childhood memories are void of canned vegetables. An excellent case in point is Thanksgiving of 2003. Bryant and I were dating and he was unable to go home because he had been scheduled to work Thanksgiving Day. In good girlfriend fashion I decided to prepare our own Thanksgiving dinner due to the fact that he wouldn’t get off work until 7:30 or so in the evening. When I inquired about his favorite Thanksgiving foods he listed apple pie and creamed corn. I made an excellent apple pie, but had never heard of creamed corn. After mounting a massive recipe search I came across what appeared to be a tasty recipe for this elusive vegetable dish. Thanksgiving dinner was a success and Bryant raved about the creamed corn, asking me what brand I had used. Brand? I didn’t know what he was talking about. I’d made it from scratch. It then dawned on me that creamed corn came in a can. He hasn’t eaten creamed corn from a can since.
But this is about a good vegetable in a can, by far the best canned tomatoes I’ve ever eaten. I recommend buying crushed tomatoes as they texture is more interesting than that of a puree but does not contain definable chunks of tomatoes. The brand I recommend is Bionaturae Organic Crushed Tomatoes, and through your purchase you too can rediscover the Precious Tuscan Tomato.
This lasagna can be made with or without meat. It is adapted from a recipe found in the August 2008 issue of Cooking Light. I’ve made it both ways and will include the variations.
1 large eggplant, peeled and cut crosswise into ¼-inch-thick slices
A note on eggplant: do not buy eggplant at the grocery store. Do yourself a favor and go get it at the farmer’s market. The flavor is without comparison. Buy a couple extra to make a roasted eggplant puree to go with your flatbread.
¾ tsp salt, divided
2 tsp olive oil
¾ c chopped onion
OPTIONAL: ¾ ground beef (grass fed, not from a feed lot! I lived in Nebraska, I know of what I write.)
¾ tsp freshly ground black pepper, divided
½ tsp chopped fresh oregano (buy it fresh, it matters for this recipe!)
3 garlic cloves, chopped
1/8 tsp crushed red pepper flakes
1 28-ounce can crushed tomatoes
1 c fresh basil leaves, chopped
1 c part-skim ricotta cheese
Cooking Spray
1 8-ounce package lasagna noodles, cooked according to directions
2 medium zucchini, or combination zucchini and crook-neck squash, cut into ¼-inch slices
2 ½ c shredded mozzarella cheese (I recommend whole milk, more fat, more flavor)
Preheat oven to 350ºF. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with ½ tsp salt; let stand 15 minutes.
Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan, sauté 2 minutes, stirring frequently. OPTIONAL: add ground beef and stir until cooked through. Add remaining ¼ tsp salt, ¼ tsp black pepper, oregano, crushed red pepper, and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Combine basil, ricotta, and remaining ½ tsp black pepper in a small bowl. Spread ½ c tomato mixture onto the bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3-4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 3-4 noodles. Spread 1 c tomato mixture over noodles and layer with remaining eggplant and zucchini slices. Arrange remaining 3-4 noodles over vegetables, spread remaining tomato mixture over noodles, and top with shredded mozzarella. Cover with foil coated with cooking spray. Bake for 35 minutes. Uncover and bake an additional 25 minutes, or until browned. Cool for 5 minutes.
You will have enough ingredients leftover to make this another night, especially if you buy the average 16 ounce package of lasagna noodles and 16 ounce container of ricotta cheese, just be sure to pick up an extra can of tomatoes. Simply buy more vegetables and meat the next week and use up the fresh oregano and basil.
But this is about a good vegetable in a can, by far the best canned tomatoes I’ve ever eaten. I recommend buying crushed tomatoes as they texture is more interesting than that of a puree but does not contain definable chunks of tomatoes. The brand I recommend is Bionaturae Organic Crushed Tomatoes, and through your purchase you too can rediscover the Precious Tuscan Tomato.
This lasagna can be made with or without meat. It is adapted from a recipe found in the August 2008 issue of Cooking Light. I’ve made it both ways and will include the variations.
1 large eggplant, peeled and cut crosswise into ¼-inch-thick slices
A note on eggplant: do not buy eggplant at the grocery store. Do yourself a favor and go get it at the farmer’s market. The flavor is without comparison. Buy a couple extra to make a roasted eggplant puree to go with your flatbread.
¾ tsp salt, divided
2 tsp olive oil
¾ c chopped onion
OPTIONAL: ¾ ground beef (grass fed, not from a feed lot! I lived in Nebraska, I know of what I write.)
¾ tsp freshly ground black pepper, divided
½ tsp chopped fresh oregano (buy it fresh, it matters for this recipe!)
3 garlic cloves, chopped
1/8 tsp crushed red pepper flakes
1 28-ounce can crushed tomatoes
1 c fresh basil leaves, chopped
1 c part-skim ricotta cheese
Cooking Spray
1 8-ounce package lasagna noodles, cooked according to directions
2 medium zucchini, or combination zucchini and crook-neck squash, cut into ¼-inch slices
2 ½ c shredded mozzarella cheese (I recommend whole milk, more fat, more flavor)
Preheat oven to 350ºF. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with ½ tsp salt; let stand 15 minutes.
Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan, sauté 2 minutes, stirring frequently. OPTIONAL: add ground beef and stir until cooked through. Add remaining ¼ tsp salt, ¼ tsp black pepper, oregano, crushed red pepper, and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Combine basil, ricotta, and remaining ½ tsp black pepper in a small bowl. Spread ½ c tomato mixture onto the bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3-4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 3-4 noodles. Spread 1 c tomato mixture over noodles and layer with remaining eggplant and zucchini slices. Arrange remaining 3-4 noodles over vegetables, spread remaining tomato mixture over noodles, and top with shredded mozzarella. Cover with foil coated with cooking spray. Bake for 35 minutes. Uncover and bake an additional 25 minutes, or until browned. Cool for 5 minutes.
You will have enough ingredients leftover to make this another night, especially if you buy the average 16 ounce package of lasagna noodles and 16 ounce container of ricotta cheese, just be sure to pick up an extra can of tomatoes. Simply buy more vegetables and meat the next week and use up the fresh oregano and basil.
Basic Flatbread
Flatbread gets a bad rap for being stale and tasteless, but I guarantee this recipe will quickly make it a family favorite. Soft and billowy, this is one of the best flatbread recipes I’ve found. (Recipe from Cooking Light, not sure of which issue.)
2 ¼ c all-purpose flour, divided
Dash of sugar
2 ¼ tsp or 1 pkg. dry yeast
6 TBS warm water (100º-110ºF)
½ c warm water (100º-110ºF)
½ tsp salt
Cooking Spray
Cornmeal (optional)
Lightly spoon flour into cups to measure; level with a knife.
Dissolve sugar and yeast in 6 TBS warm water in a large bowl; stir in ¼ c flour. Let stand 30 minutes or until bubbly. Add 1 ¾ c flour, ½ c warm water, and salt to yeast mixture; stir until a soft dough forms. Turn out dough onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour (1 TBS at a time) until dough no longer sticks to hands. Place in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place for 1 hour or until doubled in size. Punch dough down and let rest 5 minutes.
Sprinkle counter with cornmeal. Divide dough into quarters and roll out to ¼ inch thickness. Place on baking stone (or baking sheet) and bake in a preheated oven at 375ºF until puffed and barely golden, about 5 to 7 minutes. Serve warm.
There are endless fillings for flatbread. Cooking light recommended an unusual filling of arugala lightly dressed with a mixture of diced shallots, red wine vinegar, olive oil, salt and pepper, sliced plums, chopped toasted walnuts, and goat cheese or feta. It was fantastic. Other options include hummus or a black bean & garlic puree topped with cucumbers, tomatoes, sprouts, and feta.
2 ¼ c all-purpose flour, divided
Dash of sugar
2 ¼ tsp or 1 pkg. dry yeast
6 TBS warm water (100º-110ºF)
½ c warm water (100º-110ºF)
½ tsp salt
Cooking Spray
Cornmeal (optional)
Lightly spoon flour into cups to measure; level with a knife.
Dissolve sugar and yeast in 6 TBS warm water in a large bowl; stir in ¼ c flour. Let stand 30 minutes or until bubbly. Add 1 ¾ c flour, ½ c warm water, and salt to yeast mixture; stir until a soft dough forms. Turn out dough onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour (1 TBS at a time) until dough no longer sticks to hands. Place in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place for 1 hour or until doubled in size. Punch dough down and let rest 5 minutes.
Sprinkle counter with cornmeal. Divide dough into quarters and roll out to ¼ inch thickness. Place on baking stone (or baking sheet) and bake in a preheated oven at 375ºF until puffed and barely golden, about 5 to 7 minutes. Serve warm.
There are endless fillings for flatbread. Cooking light recommended an unusual filling of arugala lightly dressed with a mixture of diced shallots, red wine vinegar, olive oil, salt and pepper, sliced plums, chopped toasted walnuts, and goat cheese or feta. It was fantastic. Other options include hummus or a black bean & garlic puree topped with cucumbers, tomatoes, sprouts, and feta.
Classic Key Lime Pie (from Bon Appetit)
I had not eaten actual Key Lime Pie before this recipe as every pie I had encountered previously had a disturbingly toxic-looking green hue and was piled high with sub par meringue. This recipe is delicious – the buttery saltiness of the crust pairs beautifully with the sweet and slightly tart smooth custard filling. This is also very easy to make and the perfect summer dessert.
CRUST
1 ½ c graham cracker crumbs
At Target you can buy Annie’s Graham Bunnies (something like that) for about $2.00/box and 1 box is all you need for this crust. They do not contain any hydrogenated oils and are already small enough to put in a plastic bag and crush with a rolling pin. This crust is too easy and too delicious to be replaced by a premade graham cracker crust. Resist the temptation.
3 TBS sugar
¼ tsp salt
6 TBS unsalted butter, melted
Preheat oven to 350ºF. Mix graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to coat well. Press crust into a 9-inch-diameter glass pie dish. Bake 5 minutes. Cool.
FILLING
1 14-ounce can sweetened condensed milk
2/3 c bottled Key lime juice
The recipe recommends Nellie & Joe’s Key lime juice which can be purchased online at netgrocer.com. I sent Bryant to the store in search of Key lime juice, which didn’t exist. Instead I used Lakewood 100% Organic Pure Lime Juice (NOT from concentrate) and had fantastic results. I suppose this means I still haven’t eaten Key lime Pie, just lime pie. Please don’t use the lime juice in the little green plastic limes. Please.
3 large egg yolks
3 TBS sugar
3 TBS fresh lemon juice
¼ tsp salt
Preheat oven to 275ºF. Whisk all ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least six hours or up to overnight.
TOPPING
1 ½ c chilled whipping cream
3 TBS powdered sugar
1 tsp pure vanilla extract
Beat all ingredients in a chilled large bowl with an electric mixer until peaks form.
*You can simply spoon a dollop of cream onto each slice of pie as it is served or spoon cream into a pastry bag and pipe onto the pie which will make you look like an overachiever but really only takes 2 more minutes of prep work. I used a star tip.
CRUST
1 ½ c graham cracker crumbs
At Target you can buy Annie’s Graham Bunnies (something like that) for about $2.00/box and 1 box is all you need for this crust. They do not contain any hydrogenated oils and are already small enough to put in a plastic bag and crush with a rolling pin. This crust is too easy and too delicious to be replaced by a premade graham cracker crust. Resist the temptation.
3 TBS sugar
¼ tsp salt
6 TBS unsalted butter, melted
Preheat oven to 350ºF. Mix graham cracker crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to coat well. Press crust into a 9-inch-diameter glass pie dish. Bake 5 minutes. Cool.
FILLING
1 14-ounce can sweetened condensed milk
2/3 c bottled Key lime juice
The recipe recommends Nellie & Joe’s Key lime juice which can be purchased online at netgrocer.com. I sent Bryant to the store in search of Key lime juice, which didn’t exist. Instead I used Lakewood 100% Organic Pure Lime Juice (NOT from concentrate) and had fantastic results. I suppose this means I still haven’t eaten Key lime Pie, just lime pie. Please don’t use the lime juice in the little green plastic limes. Please.
3 large egg yolks
3 TBS sugar
3 TBS fresh lemon juice
¼ tsp salt
Preheat oven to 275ºF. Whisk all ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least six hours or up to overnight.
TOPPING
1 ½ c chilled whipping cream
3 TBS powdered sugar
1 tsp pure vanilla extract
Beat all ingredients in a chilled large bowl with an electric mixer until peaks form.
*You can simply spoon a dollop of cream onto each slice of pie as it is served or spoon cream into a pastry bag and pipe onto the pie which will make you look like an overachiever but really only takes 2 more minutes of prep work. I used a star tip.
Feeling Vermonty
In an attempt to not inflict my meatless style of cooking upon my father when he came to visit us in Boise, I decided to try a recipe for Maple-Mustard Baked Chick in the July/August 2007 edition of Eating Well. This makes fantastic chicken, and pairs beautifully with fresh corn and caramelized maple green beans. I strongly recommend using Coombs Family Farms 100% Pure Organic Maple Syrup. This recommendation isn’t from me as an environmentalist, but rather from me as someone who loves maple syrup, and this is the best tasting stuff around. I like Grade A for pancakes and French toast, but took the recipes recommendation and used Grade B for the chicken and beans.
3 TBS Dijon mustard
2 TBS pure maple syrup, preferably Grade B
1 tsp dried thyme (or 1 TBS fresh thyme)
¾ tsp freshly ground black pepper
½ tsp salt
4 lbs bone-in chicken pieces (with or without skin) or 4 lbs boneless/skinless chicken pieces Bryant has this weird thing about eating tendons and skins. Consequently we used the boneless/skinless chicken breasts the second time around and had great results.
1 ½ cups fresh breadcrumbs, preferably whole-wheat
Whisk mustard, maple syrup, 1 TBS oil, thyme, pepper, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400º F. Set a wire rack on a large baking sheet. Combine breadcrumbs and remaining 1 TBS oil on a plate. Dredge the skin/skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant read thermometer registers 165ºF when inserted into the thickest part of the meat. Serve hot or cold.
Learn from my mistake: When I made this the second time with the chicken breasts I decided that since the breading tasted so great, why not bread the entire piece of chicken? Not my brightest moment as the breading on the underside simply ends up soggy.
Caramelized Maple Green Beans
This isn’t so much a recipe but rather an idea of ingredients you can throw together to fit your preferences which yield fantastic results. Even my mom, who does not belong to the green bean fan club, enjoyed these with dinner.
1 to 2 lbs fresh green beans, trimmed
1 sweet onion, very thinly sliced
1 TBS olive oil
2-4 TBS pure maple syrup
1/8 tsp crushed red pepper flakes (optional)
¼ tsp kosher salt
I have always simply combined the ingredients in a glass dish and roasted them in the oven while the chicken baked. The result tastes great but looks terrible as the beans lose their vibrant color while roasting. I’m thinking it would be great made on the stove top. Simply combine the olive oil, onion, and salt, and sauté until almost caramelized. Add the maple syrup, green beans, and crushed red pepper flakes and continue to sauté until beans are tender.
3 TBS Dijon mustard
2 TBS pure maple syrup, preferably Grade B
1 tsp dried thyme (or 1 TBS fresh thyme)
¾ tsp freshly ground black pepper
½ tsp salt
4 lbs bone-in chicken pieces (with or without skin) or 4 lbs boneless/skinless chicken pieces Bryant has this weird thing about eating tendons and skins. Consequently we used the boneless/skinless chicken breasts the second time around and had great results.
1 ½ cups fresh breadcrumbs, preferably whole-wheat
Whisk mustard, maple syrup, 1 TBS oil, thyme, pepper, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400º F. Set a wire rack on a large baking sheet. Combine breadcrumbs and remaining 1 TBS oil on a plate. Dredge the skin/skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant read thermometer registers 165ºF when inserted into the thickest part of the meat. Serve hot or cold.
Learn from my mistake: When I made this the second time with the chicken breasts I decided that since the breading tasted so great, why not bread the entire piece of chicken? Not my brightest moment as the breading on the underside simply ends up soggy.
Caramelized Maple Green Beans
This isn’t so much a recipe but rather an idea of ingredients you can throw together to fit your preferences which yield fantastic results. Even my mom, who does not belong to the green bean fan club, enjoyed these with dinner.
1 to 2 lbs fresh green beans, trimmed
1 sweet onion, very thinly sliced
1 TBS olive oil
2-4 TBS pure maple syrup
1/8 tsp crushed red pepper flakes (optional)
¼ tsp kosher salt
I have always simply combined the ingredients in a glass dish and roasted them in the oven while the chicken baked. The result tastes great but looks terrible as the beans lose their vibrant color while roasting. I’m thinking it would be great made on the stove top. Simply combine the olive oil, onion, and salt, and sauté until almost caramelized. Add the maple syrup, green beans, and crushed red pepper flakes and continue to sauté until beans are tender.
A Nod to Bill Cosby
Do you remember the Chocolate Cake sketch by Bill Cosby? His kids decide they want chocolate cake for breakfast, and after mentally reviewing the ingredients (eggs, milk, wheat), dad-of-the-year Bill Cosby decides chocolate cake is a perfectly healthy breakfast choice. Double Chocolate Cookies can also be eaten for breakfast and count as a serving of vegetables depending on how many you eat in one sitting.
IMPORTANT: Do not eat these until they have cooled completely. They are even better the next day after chilling in the refrigerator. Chocolate flavor deepens drastically as it cools requiring patience and self-restraint after the cookies come out of the oven. Trust me, it is worth the wait. The cookies do not taste that great when they are warm, but are amazing when cooled. Don’t be fooled by the ‘healthy’ ingredients, these are fantastic.
A note on Agave Syrup: Agave is an unprocessed natural sweetener, high in fructose and very sweet. It is far less viscous than honey and doesn’t really have a flavor, it is just really sweet. You’ll be using it again for a popcorn ball recipe, so just spend the $3 and add it to your kitchen staples. I use Aunt Patty’s Organic Agave Syrup Raw Light.
Preheat oven to 350º and prepare 2 baking sheets with silpat, cooking spray, or parchment paper. Set aside. Mix ingredients in a small bowl until combined:
2 c whole wheat pastry flour
1 c unrefined sugar
½ c cocoa powder
1 tsp baking soda
½ tsp salt
In a large bowl blend:
1 egg
1 TBS canola oil
½ c applesauce
1 ½ tsp pure vanilla extract
Stir flower mixture into wet ingredients until smooth and add:
2 c very finely grated zucchini (a mini food chopper works great)
½ c chopped toasted almonds (optional, but adds fantastic textural contrast)
½ c chocolate chips (optional)
Spoon into 2 inch balls and place 1 inch apart on baking sheet. Bake 12-15 minutes, or until tops look dry. Remove from oven and let cool on baking sheet 2 minutes, then transfer to cooling racks. Make the chocolate glaze while cooling.
Chocolate Glaze
In a microwavable bowl combine:
6 oz. dark chocolate (over 65% cacao)
1 TBS butter
1-2 TBS agave syrup
Microwave 30 seconds, stirring until smooth. Stir in ½ tsp pure vanilla extract. Spread 1 tsp of chocolate glaze on the top of each cookie. COOL COMPLETELY.
IMPORTANT: Do not eat these until they have cooled completely. They are even better the next day after chilling in the refrigerator. Chocolate flavor deepens drastically as it cools requiring patience and self-restraint after the cookies come out of the oven. Trust me, it is worth the wait. The cookies do not taste that great when they are warm, but are amazing when cooled. Don’t be fooled by the ‘healthy’ ingredients, these are fantastic.
A note on Agave Syrup: Agave is an unprocessed natural sweetener, high in fructose and very sweet. It is far less viscous than honey and doesn’t really have a flavor, it is just really sweet. You’ll be using it again for a popcorn ball recipe, so just spend the $3 and add it to your kitchen staples. I use Aunt Patty’s Organic Agave Syrup Raw Light.
Preheat oven to 350º and prepare 2 baking sheets with silpat, cooking spray, or parchment paper. Set aside. Mix ingredients in a small bowl until combined:
2 c whole wheat pastry flour
1 c unrefined sugar
½ c cocoa powder
1 tsp baking soda
½ tsp salt
In a large bowl blend:
1 egg
1 TBS canola oil
½ c applesauce
1 ½ tsp pure vanilla extract
Stir flower mixture into wet ingredients until smooth and add:
2 c very finely grated zucchini (a mini food chopper works great)
½ c chopped toasted almonds (optional, but adds fantastic textural contrast)
½ c chocolate chips (optional)
Spoon into 2 inch balls and place 1 inch apart on baking sheet. Bake 12-15 minutes, or until tops look dry. Remove from oven and let cool on baking sheet 2 minutes, then transfer to cooling racks. Make the chocolate glaze while cooling.
Chocolate Glaze
In a microwavable bowl combine:
6 oz. dark chocolate (over 65% cacao)
1 TBS butter
1-2 TBS agave syrup
Microwave 30 seconds, stirring until smooth. Stir in ½ tsp pure vanilla extract. Spread 1 tsp of chocolate glaze on the top of each cookie. COOL COMPLETELY.
Thursday, August 21, 2008
Holding Myself Accountable
Where did July go? It is now mid August and I have a lot of recipes to post, so many that I think I have had trouble deciding where to begin. In an attempt to encourage myself to post more frequently I will simply list the recipes I will be posting . . . soon.
Baked Maple Chicken
Caramelized Green Beans
Double Chocolate Cookies (that you can actually eat for breakfast and count as a vegetable)
Vietnamese Summer Rolls with Spicy Dipping Sauce
Enchiladas - 2 ways
The Best Key Lime Pie Ever
Canned Tomatoes and Lasagna
We will hopefully have the Internet at home this week, and posting will no longer require a trek to the Library with my laptop and cookbooks.
Baked Maple Chicken
Caramelized Green Beans
Double Chocolate Cookies (that you can actually eat for breakfast and count as a vegetable)
Vietnamese Summer Rolls with Spicy Dipping Sauce
Enchiladas - 2 ways
The Best Key Lime Pie Ever
Canned Tomatoes and Lasagna
We will hopefully have the Internet at home this week, and posting will no longer require a trek to the Library with my laptop and cookbooks.
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