Perfect Oatmeal Chocolate Chip Cookies

 

• 3/4 stick butter-melted
• 1/2 tsp vanilla
• 1 egg
• 1/4 C sugar
• 3/4 C light brown sugar
• 3/4 C flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 C oatmeal
• 3/4 C chocolate chips

preheat the oven to 375°F.

Stir butter, egg, and vanilla together in a large bowl.  Add the remaining ingredients and stir until blended.  Drop by rounded spoonfuls onto a cookie sheet lined with parchment paper.   Bake 7 to 10 minutes-until golden brown.  (Better to take them out early than late)  Cool on a wire rack.

Brownies-Traditional

  {My Brownies-minus the one that I ate}

• 1 stick butter
• 3 oz unsweetened bakers chocolate
• 1 C sugar
• pinch of salt
• 2 eggs
• 1 tsp vanilla
• 3/4 C cake flour

1. Preheat oven to 350 and grease 8×8 glass baking dish
2. melt butter and chocolate over low heat in a medium sauce pan
3. remove from heat and stir in sugar and salt
4. stir in eggs and vanilla
5. sprinkle cake flour over mixture and stir just until blended
6. Pour batter into pan and bake for 25-30 minutes

You can add an optional 3/4 C of chocolate to the batter but I prefer them without the chocolate chips  

I found this recipe on the Williams Sonoma website:

http://www.williams-sonoma.com/recipe/brownies.html?cm_src=RECIPESEARCH

Chinese Steamed Fish

{I forgot to take a picture before we tasted it}

I’ve been trying to duplicate another one of Baba’s recipes, and I found one called “steamed tilapia with sesame seeds, ginger, and green onions” in my Eat Well cookbook from Williams Sonoma.  I was happy about this recipe because it uses fish filets instead of the whole fish.  (Baba uses the whole fish and I just can’t go there.)  I altered the recipe to be more like Baba’s and I used the rice cooker, because that’s how he does it.

Here’s what I did:  I bought some tilapia filets from the grocery store and soaked them in the following ingredients:

• 4 Tbsp soy sauce
• 2 Tbsp sesame oil
• fresh ginger cut into strips, a handful
• a hand full or chopped green onions
• 1 tsp of sugar
• Another handful of chopped green onions
• 2 tsp toasted sesame seeds

Next I plugged in the rice cooker and added 2 Cups of water and 1 Cup of uncooked rice.  I set the machine on cook until there wasn’t very much water left.  Then laid the fish and marinade on top and closed the lid.  I checked it again after about 15 minutes and it was ready.  I think the rice soaks up too much of the flavor, so next time I’m going to steam the fish in the rice cooker without rice.  (On a dish with water underneath)  

{My bowl}

Steamed Bok Choy

• 1 or 2 bunches of bok choy
• sesame oil, 2 tsp
• garlic, 1 clove chopped (don’t use the garlic in a jar)
• soy sauce, 2 tsp

1. Wash the bok choy and cut off the bottoms
2. cut into smaller pieces
3. Heat oil in a stock pot over medium heat
4. Add garlic and stir until it speaks
5. Add bok choy and 1/4 C water
6. Cover and cook until the greens are wilted
7. Stir in soy sauce

YUMMY

Recipe adapted from Eat Well cookbook–Williams Sonoma

Mini Brownies with Nutella Icing

• 1 stick butter, cut into 4 pieces
• 3 oz. unsweetened chocolate
• 1 cup sugar
• Pinch of salt
• 2 eggs
• 1 tsp. vanilla extract
• 3/4 cup cake flour
• 3/4 cup semisweet chocolate chips

1. Melt the butter and unsweetened chocolate in a saucepan over low heat while stirring
2. Remove from heat and stir in sugar and salt
3. Stir in eggs and vanilla
4. Stir in flour and chocolate chips-don’t stir too much
5. Put muffin liners in a muffin pan and lightly grease
6. Fill each muffin liner halfway
7. Bake at 350 for 20 minutes
8. Cool on a wire rack
9. Spread Nutella on each brownie
10. Sprinkle chopped toasted hazelnuts on top 
11. Remove the muffin liners. 

YUM!

Slow Cooker Roast

• 1 onion, sliced
• 2 tsp salt
• 1/2 tsp pepper
• 1 (3-4 pound) rump roast-cut in half
• 1 Tbsp vegetable oil
• 2 Tablespoons Worcestershire sauce
• 3 tablespoons flour
• 1/4 C water

1. Place onions in slow cooker
2. rub all sides of roast with salt and pepper
3. Add oil to skillet and brown meat on all sides
4. place roast on top of onion in slow cooker
5. deglaze the pan with worcestershire sauce and pour mixture over meat and onion
6. cook on high setting for 1 hour
7. change setting to low and cook for 7 hours-or until tender
8. remove meat and onion to a platter
9. mix flour and water and add to drippings in slow cooker
10. stir and cook on high for 10 minutes to make gravy
11. YUMMY

Roasted Sweet Potato Salad with pecans and green onion

{My Sweet Potato Salad}

• sweet potatoes, 3 lb
• olive oil 2 Tbsp
• salt and pepper
• lime jue, 1/3 C
• maple syrup, 3 Tbsp
• toasted pecans, 1//2 C
• green onions, 1/2 C minced
• fresh cilantro leaves, 1/4 C chopped

1. Preheat an oven to 400°F. 
2. Peel sweet potatoes and cut into 1-inch chunks.
3. Put in a large baking pan, drizzle with 1 1/2 Tbs. oil
4. sprinkle with 1/2 tsp. salt and mix to coat.
5. Spread the potatoes in a single layer
6. bake, stirring occasionally, until tender when pierced, 25 to 30 minutes.
7. In a large bowl, mix lime juice, maple syrup and remaining 1/2 Tbs oil.  
8. Add hot roasted sweet potatoes to lime juice mixture, along with the pecans, green onions and cilantro. 
9. Mix well and season to taste with pepper and additional salt.
10. Serve at once, or cool to room temperature and mix again just before serving. Eat Well, by Charity Ferreira (Oxmoor House, 2008).

 

 

 

 

Corn Bread

• cornmeal, 1 2/3 C
• flour, 1 2/3 C
• sugar, 1/2 C
• baking powder, 2 Tbsp
• salt, 1 tsp
• whole milk, 2/3 C
• eggs, 4-lightly beaten
• butter, 1/2 C plus 2 1/2 Tbsp melted

1. Prheat oven to 375
2. Grease 9-inch round springform pan with butter
3. Mix together dry ingredients in a large bowl
4. make a well in the middle and add wet ingredients
5. stir until just combined
6. Pour batter into prepared oan
7. Bake for 25 minutes

                                                                                                          {Beans and cornbread }

Spicy “Chinese” Meatballs

• 1 1/2 pounds ground beef 
• 2 Tablespoons soy sauce
• 2 pinches ground ginger
• Srirachi hot chili sauce-to taste
• 2 cloves minced garlic
• Black pepper-to taste
• 1/4 C chopped parsley
• 2 Tablespoons sesame oil
• Prepared Korean BBQ Sauce

1. mix first seven ingredient together in a bowl
2. Form into 12 meatballs
3. Heat oil in skillet over medium high heat
4. Cook for 6-10 minutes (Be sure to turn the meatballs around so they cook on all sides and through the middle)
5. Remove from heat and add BBQ sauce until coated

spicy roasted cauliflower pasta with garlic bread crumbs

• artisan-style bread, 4 slices
• 2 cloves of garlic
• 2 heads cauliflower
• olive oil, 3 Tbsp
• 1/4 lb penne pasta
• 1/4 C lemon juice
• 1/4 C chopped parsley
• Capers, 3 Tbsp drained
• 1 tsp crushed red pepper flakes
• 1/4 C grated parmesan cheese

1. Preheat oven to 300
2. Bake bread slices until crisp and dry (about 30 minutes)
3. rub one side of each slice with garlic.  cool. then tear into chunks
4. Put in a food processor to make corse crumbs
5. Increase oven temp to 400
6. cut cauiflower florets into 1/4 inch slices
7. put cauliflower in a large baking pan with minced garlic, olive oil, 1/2 tsp salt
8. Roast, stirring after 10 minutes, for 20 minutes
9. Cook pasta in salted water until al dente
10. Drain, saving 1/2 C cooking water.  Return pasta to pot and mix in cauliflower, lemon juice, parsley, capers, red pepper flakes, and cooking water. 
11. Stir in bread crumbs and cheese and serve at once

This recipe can be found in eat well by Charity Ferreira.  You can buy it here:  http://www.williams-sonoma.com/products/eat-well-cookbook/