Gingersnaps

Gingersnaps are one of my all-time favorite cookies.  I'm a bit particular about how I like them as well - thin but chewy, not crunchy.  Which means that I usually have to make them if I am really craving them - like last night.  Exhausted, with a cold, I coughed my way through a batch and am enjoying them this morning with tea.  These aren't too gingery either.  A good recipe from The Joy of Baking.

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

1/4 cup (60 ml) unsulphured molasses

1 large egg

1/2 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 tsp ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour,baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes. 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. or spray with pam or the equivalent 

Place about 1 cup of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls (you may be tempted to make the balls larger but then you will get fat puffy gingersnaps, not bigger ones - keep them smaller and you'll be perfect!). Then roll the balls of dough into the sugar, coating them thoroughly. 

Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.  (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

 Makes about 4 dozen cookies.

Turkey Meatloaf

Turkey Meatloaf recipe from Gourmet, Jan 2003.  Not a highly complicated recipe, just a lot of prep time.  Looks delicious!  I subbed 2 whole eggs and no milk.  I also used planko bread crumbs instead of making from fresh bread.  A chopper will speed the process along quickly!

• 1 1/2 cups finely chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon olive oil
• 1 medium carrot, cut into 1/8-inch dice
• 3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1/3 cup finely chopped fresh parsley
• 1/4 cup plus 1 tablespoon ketchup
• 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
• 1/3 cup 1% milk
• 1 whole large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 1/4 pound ground turkey

Preheat oven to 400°F. 

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool. 

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

Farmer's Pie

Any season is a great season for fresh vegetables!  I adapted the Farmer's Pie recipe from Gourmet and came up with the recipe below.... substitute any of your favorite vegetables or whatever is in season.

For filling:

• 1 1/2 pounds yellow squash, cut into 1-inch pieces
• 1 bunch scallions, chopped, keeping greens separate
• 2 garlic cloves, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 cup petite green peas
• 1 bunch broccoli, cut into bite size pieces
• 1 container baby yellow tomatoes, seeded and drained
• 1 cup of whole baby brussel sprouts
• 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)
• 1 cup chopped basil
• 1 tablespoon cornmeal (not stone-ground)
• 4 hard-boiled eggs, peeled and chopped

For crust: (my homemade crust recipe for double 9" pie)

• 2 cups all-purpose flour
• 2/3 cup + 2 Tbsp crisco
• 1 tsp salt
• 1/4 cup cold water

Preparation

Make filling:

1. Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
2. Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
3. Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and broccoli, peas and brussel sprouts, and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
4. Transfer to a large bowl, then toss with cheese, basil, cornmeal, and scallion greens. Season with salt and pepper. 

Make crust and bake pie:  (Do this step earlier - crust will roll better if chilled in frig about an hour, then set out 10-15 mins to warm a tad bit)

• Using pastry blender or 2 knives, blend crisco and salt into flour to roughly pea-size lumps. Add cold water, 1 Tbsp at a time, until dough forms.  Using hands, pack dough loosely.
• Gather dough into a ball and chill, wrapped in plastic wrap. I prefer to 1/2 before chilling.
• Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang. 

• Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
• Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
• Brush crust with additional milk, then cut 3 steam vents.

• Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.

Veggie Slow-cooker Chili

Slow Cooker Chili

2 Tbsp. oil 6 garlic cloves, minced 1 cup chopped white onion (optional - 1 lb. ground turkey) Red pepper flakes, to taste 1 Tbsp. chili powder 2 1/2 tsp. cumin 1 tsp. oregano 1 bay leaf 28-oz. can diced Mexican-style tomatoes 1 Tbsp. soy sauce 1 1/2 cups vegetable stock 6 oz. tomato paste 1 Tbsp. red wine vinegar 28 oz. black beans, drained and rinsed 16 oz. pinto beans, drained and rinsed 16 oz. kidney beans, drained and rinsed

• Heat the oil in a large skillet over medium heat. Cook the garlic, onion, ground turkey if using, and red pepper flakes until the onion is soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
• Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.

Makes 6 to 8 servings

Banana Chocolate Chip Bread

Ingredients

• 1 cup sugar
• 1 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 3 bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. In a mixing bowl, cream sugar and butter. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in.x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Warm Totellini Salad

Extra virgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.  Comes from Cooking Light.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients
* 2 (9-ounce) packages fresh cheese tortellini
* 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
* 3 tablespoons red wine vinegar
* 1 tablespoon balsamic vinegar
* 1 tablespoon extravirgin olive oil
* 1/4 teaspoon black pepper
* 4 cups trimmed arugula
* 1 1/2 cups halved cherry tomatoes
* 3/4 cup (3 ounces) pregrated fresh Parmesan cheese
* 1/2 cup thinly sliced red onion
* 1/3 cup thinly sliced fresh basil
* 1 (14-ounce) can artichoke hearts, drained and quartered

Preparation

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

"Snow Mix with M&Ms"

otherwise known as white chocolate party mix
easy to fix, quick and the bowl WILL be empty by the end of the day!

1 lb. white chocolate (sometimes I'll use a bit more)
3 c. Rice Chex
3 c. Corn Chex
3 c. Cheerios
2 c. stick pretzels
2 c. dry roasted peanuts
12 oz. pkg. M & M's plain candy (if you're a chocolate fan, go ahead - use more)

 

Slowly melt white chocolate in top of double boiler over simmering water.  (If you have bought whit chocolate chips, pour them in a microwavable container and heat for 1 minute at 70% power, stir, continue heating at 30 second intervals / stirring / 70% power until your chips are melted.  Sometimes, you just need to stir them a bit to make them all melt.)  Combine cereals, pretzels, peanuts, and M & M's in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread the mixture on wax paper and cool. Break into small pieces. Store in air-tight container and refrigerate to keep fresh. Yield 12-14 cups.