Best Banana Bread Ever

All banana breads are not created equal—at least in my opinion. While I rarely eat a banana bread that I don't like, there are only a few that I love. It is important to use brown, over-ripe bananas in order to get the best flavor out of the bread. I think my subconscious often helps me to “forget” that I bought bananas so that they go brown on my kitchen counter, leaving no other option but to put them to use in a loaf of banana bread.

Banana Bread

1/3 cup melted butter

2 over-ripe bananas, mashed

1 cup brown sugar

1 egg

1 ½ cups whole wheat flour

1 tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground ginger

1/8 tsp ground clove

1/8 tsp ground nutmeg

¼ tsp salt

1 tsp vanilla

Preheat the oven to 350 degrees. In a saucepan or microwave, melt the butter. In a large mixing bowl, peal and mash the bananas. Stir in the butter. Add the brown sugar and vanilla and mix. Add the egg, stir until well blended. Add the flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Mix until all ingredients are incorporated.

Grease a 9 x 4 inch bread pan. Pour the batter into the pan, it should come about ¾ of the way up the sides. Put in the oven and cook for 45 minutes, check. If the middle of the loaf is firm and springs back when touched, remove from oven. If not, cook for another 10-20 minutes checking frequently. (Cook time will vary in every oven.) When done, remove from oven and let cool 5 minutes. Take out of loaf pan and cool—slice up and eat warm!

Yield: 1 delicious loaf

Very Versatile Fruit Salad

I'll admit, this is my ultimate summer potluck don't-have-time-or-inspiration-to-bring-a-complicated-dish savior. It isn't a cop-out by any means though and always gets compliments. It is also a nice one to have in the back of your head for a quick side dish with any meal you feel needs rounding out.

Very Versatile Fruit Salad

Choose 3-5 of the below fruits:

Apple

Banana

Tangarine

Orange

Peach

Pear

Nectarine

Honeydew*

Mango

Plum

Apricot

Grapes

Raisens

Craisens

Cantalope*

Pineapple*
Watermelon*

Canned Peaches

Canned Mandarin Oranges

Canned Pears

Depending on the amount of fruit salad you want, start with 1-2 pieces of each fruit (1/4-1/2 of any melon). If you are not sure what amount you want, go with less first, it is always easier to add more fruit than take it away. Peel, chop, and de-seed your chosen fruits as necessary and throw in a bowl. Add the juice of 1 lime or ½ a lemon—this adds some zesty flavor and stops everything from turning brown so fast—along with ½ tsp cinnamon, ¼ tsp clove powder, ¼ tsp nutmeg, ½ tsp ginger, and 1 tsp vanilla extract*. Stir and Serve.

Using fresh fruits is preferable, but depending on the time of year and fullness of the fridge, using a can of fruit can help round the salad out nicely. I prefer manadarin oranges above any other canned fruit. Raisens/craisens and grapes are excellent accent fruits/flavors that make the salad seem more exciting.

*When using honeydew, cantalope or watermelon in the mix, I would recommend omitting the cinnamon and sometimes using a little less of each spice. The salad won't be ruined if you choose not to mess with the spices, but for some reason, I normally do when using these three fruits.

Minestrone Soup

Ah, one of my all time favorites. There is nothing fancy about a Minestrone soup, but a good one just can't be beat. It is warm, filling, and only gets better with time, so makes excellent leftovers.

Minestrone Soup

½ onion, chopped
5 small carrots, peeled and chopped
3 sticks celery, washed and chopped
¼ head of cabbage, chopped
1 yellow zucchini/summer squash, chopped
1 green zucchini, chopped
1 TBS ghee or safflower oil
5 cups vegetable boullion/vegetable stock (you may use beef or chicken if preferable)
5 cups water
2, 14.5 oz cans diced tomatoes, undrained
1 TBS dried basil
1 TBS dried oregano
3 tsp salt
3 tsp garlic
1 cup pasta (shells, twists, or elbows)
1 can black, white or garbanzo beans, drained and rinsed

Peel and chop the onion. Set aside. Peel and chop the carrots. Put the ghee/oil in a large saucepan and heat. Add the onions. Saute for 2-3 minutes. Add the carrots and 1 cup of water. Continue to cook covered over medium-high heat.

Chop the celery and both zucchinis. Add to the pan with the remaining 4 cups of water.

Open the two cans of tomatos and add to the pot. Add the 5 cups of veggie stock or boullion along with basil, oregano, salt, and garlic. Bring to a boil. Chop and add the cabbage.

Simmer for about 45min-1 hour or until the veggies are cooked. Cook the pasta in a separate pot until slightly firm. Drain and add to the pot. Add the rinsed and drained beans. If possible, let sit 1-2 hours before eating for the flavors to combine. Enjoy!

Yield: 5-8 servings.

Warm Kale Salad with Sweet Potatoes and Red Peppers

The flavors of this meal are beyond delicious. Plus, one of the main ingredients is kale, which is a vegetable almost everyone could afford to eat more of. There are a few more steps involved in this recipe than in others, but none of them are hard, it just take a few minutes longer to assemble the meal than some of the other recipes I've given you.

This salad is a meal of it's own and I love to eat it with a thick slice of warm (preferably homemade) bread with lots of organic butter on it.

Warm Kale Salad With Sweet Potatoes and Red Peppers

1 sweet potato, peeled and chopped

1 red pepper, chopped

1 apple, cored and chopped

2 bunches of Kale (about 13-14 large stalks??)

¼ cup pine nuts

1 TBS ghee or safflower oil

½ tsp cinnamon

1 ½ tsp cumin powder

1 tsp celery seed

½ tsp sea salt

Dressing

¼ cup olive oil

½ tsp vanilla

¼ tsp cinnamon

½ tsp nutmeg

1 tsp Rosemary

¼ tsp seal salt

¼ tsp ground pepper

¼ tsp ground ginger

Mix all dressing ingredients together, set aside. Wash and de-stem the kale. Tear or cut it up into bite sized pieces. Put the chopped kale in a steamer or a large pot with a little water in the bottom. Set aside. 

Peel and cut sweet potato into small squares. Set aside. Chop red pepper and apple into bite sized pieces. Put the ghee or oil into a medium fry pan, add the sweet potatoes. Cook over medium high heat, stirring occasionally for 5-10 minutes or until the sweet potatoes begin to get tender. While cooking, put the pine nuts in a small fry pan over medium heat until lightly toasted (this step can be done at the end of the recipe if it is too much to do in the middle of everything else). 

When the sweet potatoes are slightly soft, add the red peppers, apples and spices. At this point in time you may need to add a little water to the pot to prevent sticking. Cover and cook another 5-10 minutes until all tender. Remove from heat.

Turn the heat on under the kale and steam it until it is dark green and tender. If not already done, toast the pine nuts. In a large bowl, add the kale, vegetables, pine nuts and dressing. Toss and serve warm.

Cheesy Pasta with Asparagus and Broccoli

Cheese is not something I cook with much although I LOVE the way it tastes. However, there is definitely a time and place for grown up mac and cheese (aka cheesy pasta at my house). I prefer making this with sharp cheddar cheese, but any variety of cheese would work. Like always, the pasta shape you use can vary.

2 TBS ghee or butter
1 tsp ground pepper
3 tsp salt
6 cloves garlic minced OR 1 1/2 tsp garlic
1/2 onion, chopped
1 bunch asparagus, chopped
1 large head of broccoli, chopped
6 large mushrooms, chopped (optional)
4-5 oz cheese grated or cut into small pieces (sharp cheddar is my favorite)
3/4 pound (3/4 box) small shell pasta

Wash asparagus, broccoli and mushrooms. Peel and chop the the onion and garlic. Melt the ghee or butter in a medium sized pan over medium high heat. Add onion, garlic, salt and pepper; sauté for 3-5 minutes stirring occasionally until onions are translucent. (Before adding the onion and garlic, I like to get my pasta saucepan ready and on the stove heating up so that the pasta and veggies will finish cooking at about the same time.)

While the onion and garlic are cooking, cut the bottoms off the asparagus and chop into bite sized pieces. Add to the pan. Cover. Chop the mushrooms, add to pan. Continue to cook on med-high heat for 3-5 minutes until asparagus is tender.  (Don't forget to check/start cooking the pasta!) Chop the broccoli into small pieces. When asparagus is tender, add to the pan, cover, cook for 1 minute then remove from heat, keeping covered. Cut or grate the cheese.

Strain the pasta when it is cooked. Mix the vegetables, pasta, and cheese together in one bowl or pan until all the cheese is melted.

Enjoy!

Tabouli aka Tabbouleh

   The weather is warming up and spring is just around the corner. This has been a big hit the last couple of weeks and will likely be something we eat for the rest of the summer. I made it a few times this winter, but we've been craving more now that warm weather is here.

I make this recipe and we eat it as our main dish. It would also make a wonderful side-dish or potluck contribution. For variety, it can be thrown over fresh greens or hard boiled eggs can be added to the top. Enjoy!

3 cups water
1 tsp salt
1 1/2 cups wheat bulgar
1 large tomato, chopped small
1 cucumber, peeled and chopped small
1 avocado, pitted and cut small (optional but greatly recommended)
1/2 cup parsley, chopped
1 clove finely minced garlic OR 1/4 tsp garlic
2 med-lg lemons, juiced OR 1/4 cup lemon juice
1/2 tsp ground black pepper
3 TBS olive oil

Making the bulgar ahead of time would be the wisest way to make this recipe (since it has to cool). However, I never manage to do this and it hasn't ruined the meal yet. The directions below reflect my lack of pre-planning, feel free to do it whatever way works best for you.

Bring the water and salt to a boil. Add the bulgar, return to a boil. Remove from the heat and cover the pot tightly. Set aside for 15 minutes.

Meanwhile, peel and chop the cucumber into small pieces. Throw into a large mixing bowl. Chop and add the tomato and parsley. Remove the avocado pit, cut into small pieces and add to the bowl. Add the finely minced garlic clove (or 1/2 tsp garlic), black pepper, lemon juice and olive oil. Toss.

After the bulgar has sat for 15 minutes, pour off the remaining water and put it into the fridge and/or freezer to cool. I often spread it out on a cookie sheet or in a pie pan so it cools faster. If you have chosen to make the bulgar in advance, there will be no need to do this.

When the bulgar is cooled, add it to the cucumber mixture. Toss and serve.

Yield: 2-10 servings depending on how you plan to eat it.

Curried Squash Soup

This soup is one of our favorites, particularly through the fall and winter. Plus, if you own a hand blender (see my earlier post "The Best Kitchen Tool Ever") it is deceivingly easy to make. It can also be made using a regular blender, but has the potential to get a little messier. Either way, it never lets the taste buds down. Like many soups, it gets better as time goes on and is almost better then next day.

I think this meal is a prime crock-pot candidate, although I have never tried making it this way (mainly because I have no crock-pot). If you want to try making it this way, I recommend throwing all the ingredients except the coconut milk into the crock pot for the day (or several hours). Upon coming home, add the coconut milk, blend the soup, and enjoy. Tasty. Easy. My kind of meal.

1 TBS ghee 
1 onion, peeled and chopped
1 med to lg butternut squash OR 2 small butternut squash, peeled, seeds taken out and chopped
1 green apple (a red apple will also do), cored and chopped
4-5 stalks celery, diced finely
1 lg sweet potato or yam, peeled and chopped
5-6 cups water
1 1/2 TBS curry powder
1 TBS salt
1/2 tsp cinnamon
1/2 tsp ginger powder
1 can coconut milk (I recommend the regular fat version, while caloric, it is good fat and oh so much tastier)

If making this soup with a hand blender, don't worry about chopping the vegetables very small; large chunky pieces will be just fine (except with the celery). If using a regular blender, take the time to chop everything smaller, it will be worth it when it comes time to puree. 
 
First, peel, scoop out the seeds, and chop the the butternut squash into large pieces. Set aside. Peel and chop the onion. In a large stockpot (i.e. a large, deep pot), melt the ghee. Add the onions and cook on med-high heat for 3-5 minutes until they start to look clear. Add 5 cups of water and the prepared butternut squash, keep on med-high heat and bring to a simmer.

Chop the celery into thin, tiny pieces. Add to the pot. Peel and chop the sweet potato/yam. Add to the pot. Peel and core the apple. Add to the pot. Add the curry, salt, cinnamon and ginger. Cover and let simmer for 30-45 minutes until everything is thoroughly cooked and soft (you won't be able to overcook it). Remove from heat and let cool a few minutes if desired. Add the can of coconut milk and puree using a hand blender or regular blender. At this point in time, you may choose to add the remaining cup of water for a slightly thinner soup.

To puree using a regular blender, let the soup cool longer if time allows. Transfer the cooked veggies 1 1/2-2 cups at a time to the blender and puree. Be aware that the heat of the ingredients, when blended, will create a tremendous force inside the blender that will attempt to blow the lid off (no matter how tight you hold on) and spit soup ingredients all over you and the kitchen. Patience in this scenario is well worth it.

Recipe Dilemma

I have come across a recipe-writers dilemma. You'd think there was only one way of writing down a recipe, but truth is, there are endless variations and subtleties that can (and should) go into the process. Since I am still finding my recipe recording stride I would like to provide you with a little of the "why" behind some of my phrasing. The subtlety I am struggling with most is two pronged:

1. The way in which ingredients (particularly veggies) are listed in the recipe
2. To what degree prep work/step by step processes for making the recipe should be included in the little recipe "how to" write up that follows

Let me attempt to explain a little more. In my experience, the average recipe will list ingredients and say things like "1 cup carrots, peeled and chopped," "1/2 onion, diced," or "1 cup large thinly sliced zucchini." In doing this, the recipe writer is essentially telling you what prep work needs to be done to the ingredient before it is ready to be incorporated into the dish. I believe this can be problematic in more ways than one.

First, I believe this wording can be problematic for the new and/or timid cook that does not trust his/herself to, 1) know how many carrots or zucchinis equals one cup and/or, 2) is simply intimidated by the assumption that peeling and chopping and dicing while making a 30 minute meal is nothing to talk about for any averagely decent "cook" (thereby incorrectly reinforcing the idea that he/she "can't cook"). I mean, if just looking at the recipe is overwhelming, forget trying to make it!

Second, this wording can also be a hang-up for the not-so-timid cook (experienced or not) who dives right into the recipe only to forget about all the prep work because they weren't reminded in the directions/how to write up. Then the whole timing of the recipe is thrown off, something burns, or the meal doesn't end up looking like the picture.* I think this is one of the reasons I don't like cooking from cookbooks, I hand over my kitchen savy to the cook book and end up lost. In either scenario, frustration occurs; and, in my opinion, FRUSTRATING is one thing cooking/kitchen work should absolutely NOT BE.

In writing this post, I have come to a final opinion on this "dilemma" of mine. From here forward, I will attempt to write all my recipes with the following three aspects:

1. Volumes of produce will be written as 1/2 onion, 5 carrots or one head of broccoli as often as possible (rather than 3/4 cup onion, 1 1/2 cups carrots and 2 cups broccoli-even I am never sure exactly how many carrots equals 1 1/2 cups.)
2. In traditional fashion, I will include how those veggies are to be prepared on the ingredient list-diced, chopped, peeled etc. (This will allow those who pre-chop, to continue to do so)
3. As often as possible I will include the prep-work in the recipe directions so one can dive right into making the recipe without needing to worry about first taking care of vegetable readiness. That way the information will be there for those who need it and can be ignored by those who don't need it.*

Despite this "final" opinion on the matter, I welcome recipe user feedback on how my recipes are reading now and as this blog moves forward. My primary purpose is to make it easy to share the joys of my kitchen with yours and, if there is something I can to do make that easier, I'm all for it.

* On a side note, pre-chopping all the veggies before even starting to cook can sometimes be easier than following directions on prep-work. This of course depends on the person and the meal. For me, especially when using recipes that don't list prep-work in the directions, pre-chopping will almost always guarantee I don't screw it up...it does create a few more dirty dishes and requires a little more foresight to implement than I seem to have sometimes...but, when used successfully, it does reduce cooking stress/anxiety.

Eggplant Pasta

Eggplants are such beautiful produce items that I am always drawn to purchase one of them. However, once I get it home in the fridge, I often have trouble using it before it goes bad. This pasta dish is now a reason we choose to buy eggplant-it is the star ingredient. Plus, it's easy to make and the helping vegetables can be flexible. The only item on the recipe that I have to make sure to buy (besides the eggplant) is a can of diced tomatoes (I prefer the Italian flavored or garlic flavored cans, but I don't think it really matters).

1 TBS ghee, butter, or oil
2 tsp basil
2 tsp oregano
2 tsp salt
1/4-1/2 tsp ground pepper
3 1/2 tsp garlic
1 medium size eggplant
1/2 onion
1 cup either chopped asparagus, squash, or broccoli (your choice, or more than one of them)
1 can diced tomatoes-undrained
3/4-1 box angel hair pasta (depending on your preferred pasta to sauce ratio)*


*If you don't have angel hair pasta, plain spaghetti, fettucine, or even shaped pasta will work just fine. It just seems to go better with long pasta in my opinion. 

Cook pasta according to package directions. Put the ghee in a large fry pan and melt. When melted, add the basil and oregano. Saute the spices briefly over medium heat (it will smell very good). Add the onions, salt, pepper and garlic along with a little bit of water to prevent pan sticking. Cook 2-5 minutes. Add the eggplant and other veggies (if you are using broccoli, do not add it here, wait). Cook about 10 minutes on medium high heat, adding water to the pan as needed. When the veggies are cooked, add the can of tomatoes (if using broccoli, add the broccoli now). Turn heat to low or off and cover while straining the pasta. Mix the pasta and the veggies together. Sprinkle with parmesan cheese if you'd like. Serve.

Yield: 2-4 servings. This will vary depending on the amount of pasta used.

The Perfect Whole Wheat Pancake

Every weekend of the last month and half I have been making pancakes one morning in search of a batch worth making more than once. This recipe has stuck-we've had it now three weekends in a row and like it more every week. I use whole wheat flour and soy milk, but the below recipe could also be made with white flour and regular milk if the whole wheat and soy aren't items you keep in your kitchen. The flavor will change slightly, but it will still be a good pancake.

The Perfect Whole Wheat Pancake
 2 cups whole wheat flour
1TBS baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
2TBS brown sugar
1 1/2 cups water
1 cup soy milk

Preheat the griddle/frying pan on med-high heat. While it is heating up, mix the flour, baking powder, salt, cinnamon and sugar together. Then add the water, milk and vanilla extract. Mix until all the dry ingredients are incorporated. Spoon onto the pan (I use a 1/4 cup scoop). The pan should sizzle a little when the batter hits it. Cook until small bubbles begin to form and flip. Cook the other side until golden brown. I like to turn the oven on low and put the cooked pancakes on a plate in there to stay warm until I have cooked them all. Serve with your favorite topping.

Yield: Using a 1/4 cup scoop, this will make about 12 small to medium sized pancakes.

The Best Kitchen Tool Ever

That's right. A hand blender. No kitchen should be made to suffer without one (although mine did for several years...). I use this to make soups, dips, hummus, spreads-you name it. It is SO much easier to use, less messy and more effective than a traditional blender is for most blending needs. (I still keep a blender around for the occasional smoothie or milkshake though.)

These baby's can be affordable to quite pricey, but are well worth whatever cash you put into them. Mine came from Target and cost about $20. They also had a $40 version for sale and, while it did look bigger and better than the $20 version, I've never regretted getting the "cheaper" one. Who needs their kitchen appliances to be on steroids anyway?

If you're not sure it's worth it, find a friend's to borrow for a week. Then use it. At least three times. For me, it was love at first puree, but it took a couple more uses to convince me that my love was real. I eventually gave into the urge and bought my own. Maybe you will too.

Winter Veggie Pasta

Variations of this meal happen all the time in my kitchen, but this happens to be one of the better variations. The following recipe is vegetables only, but chicken would go well with the flavors if you would like to add it. I suggest dicing a chicken breast and adding it before the step below where the onions are added. Cook the chicken for a few minutes alone before adding the onions and moving on. Depending on your taste buds, 1/4-1/2 tsp of any of the spices in the list may need to be added because of the chicken. If you aren't sure, don't add any extra until it is all mixed together, then taste. If it seems a little bland, start with 1/4 tsp more of all 4 spices and taste again.

Winter Veggie Pasta
1TBS Oregano
1 TBS Basil
2 TBS ghee (see last post for more info), butter or olive oil
2 tsp salt
1 tsp granulated garlic/salt/powder
1/2 lb (about 1/2 a box) shaped pasta (I prefer the shells or spirals)
1 sweet potato, peeled and chopped
1 summer squash or zucchini
1 cup chopped asparagus OR 1 1/2 cup chopped broccoli


In a deep fry pan, melt 1 TBS of the ghee over high heat. Add the oregano and basil. Brown the spices for 5-15 seconds, then add the onion, salt and garlic. Cook for a few minutes. Add sweet potatoes. Add water to the pan to prevent burning/sticking if necessary and cover. Let cook, stirring occasionally, until sweet potatoes start to soften (about 5 minutes if on high heat). 

Meanwhile, start water for the pasta. Follow package instructions.

 After the sweet potatoes start to soften, add a little more water to the pan to prevent burning and put in the summer squash and asparagus. (If using broccoli DO NOT put it in with the squash. Instead, add it about 1-2 minute before you turn the stove off.) Cook another 3-5 minutes until the squash is cooked. Remove from heat and cover until pasta is ready.

Drain the pasta, and mix the vegetables with the cooked pasta. Add the remaining 1 TBS ghee and toss. Salt and pepper to taste.

This will make 2-4 servings depending on what you consider a serving to be.

Ghee, Ghee, Ghee

The first time I tried ghee, I didn't care for it much, but now, I feel lost without it. I use it instead of butter or oil for almost everything and feel better for it. Plus it has this slightly...nutty?...flavor that really adds good flavor to pastas and veggies. 

But...what is Ghee? (Besides another cooking ingredient I have a crush on)

Ghee is butter without any solid milk particles or water. It is used for daily cooking in India, South Asia, and my kitchen. Maybe yours too. Most often, I hear Ghee referred to as Clarified Butter, but it is also known as Drawn Butter, Butter Oil, Ghee Butter or Anhydrous Milk Fat (AMF).  

Essentially, Ghee is prepared by melting and simmering unsalted butter until all the water evaporates and the milk solids settle at the bottom. You can try to do this yourself (a task I have yet to completely master) or buy it in most health food stores and/or in the ethnic section of a grocery store (it is gaining in popularity, I would expect to see it become easier and easier to find as time goes on). Traditionally, ghee is extracted from buffalo milk, but I am only familiar with ghee from cows milk (it is yellow in color).That's the route I'd recommend.

I will almost always include ghee in my recipes, but know what olive oil and/or butter can be substituted if ghee just sounds too out there for you. I do encourage everyone to try it though. Why? Well, I could do a poor job of justifying in my own words why I recommend having an affair with ghee, but, it would be a poor job. I instead have opted to use some words from someone who has done it better. Below is an excerpt I found at http://www.nafella.com/naflogger/?Sandeep/What_is_Ghee

The difference between Ghee and Butter

Great for cooking:  Ghee has a very high smoke point (~400 °F) and is considered one of the best oils for baking, sautéing and deep frying.  When you sauté with butter, the milk solids precipitate to the bottom of the pan and they burn to produce a bad smell, appearance and taste.  Ghee does not contain milk solids and it is very stable at high heat.  In fact, ghee gets richer in flavor as you heat it!

Casein and Lactose-Free:  Casein and lactose are removed from butter during the clarification process, making ghee easier to digest.  As such, ghee is suitable for people allergic to dairy or have casein or lactose intolerance.

Shelf Stable: A well-prepared ghee has very little moisture content and it is shelf-stable.  You do not need to refrigerate it for 2-3 months if you keep it in an airtight container.  This makes it suitable to carry while traveling or camping.  When kept in refrigerator, ghee can last up to a year.  Aged ghee is considered to have healing properties.  Some families in India have ghee which is over 100-year old.  Such an old ghee is rare and is very expensive.

Rich Flavor: Ghee has a rich, sweet and deliciously nutty flavor.  A little amount of ghee adds a lot of flavor to the food.  One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe.

Alkalizing Effect: Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect.

Medicinal Usage: A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin.  A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips.  Ghee is widely used in Ayurvedic massages and medicines.

So there you have it! In a nutshell. If anything else, at least you'll know what I'm referring to when you see it in recipes now.

Oatmeal Fruit Cookies

This cookie recipe came into being one evening before grocery day a few weeks ago. I remembered I needed to bring a sweet treat to an essential oils presentation I was going to the next evening at a classmate's house. Our fridge and pantry were quite bare. I had no chocolate chips, no peanut butter, no cream of tartar (for snicker-doodles) and no baking cocoa for brownies. I absolutely did not want to go to the store and buy ingredients.

As I was scouring the kitchen and refusing to go to the store and spend money, I came across some dried apricots and dried apples my parents had sent us at Christmas time. I hesitated because I knew the store/chocolate chip route was safer...there was still a 50/50 chance I'd have to go that route after making the batch of cookies I was going to invent because of cookie failure (baking is hard to improvise, but I never seem to learn...). Even so, I decided for the adventuresome fruit/cookie route and am so glad I did! We ate at least a quarter of the batch that night; I had to take the cookies and leave them in the car the following day so my husband wouldn't eat the rest of them while I was at school.

The only non-typical ingredients in this recipe are the dried apricots and dried apples. However, dried cranberries can be used instead and I would imagine that raisins would also work. Here it is:

Oatmeal Fruit Cookies
1/2 cup butter (softened)
1/2 cup brown sugar*
1/2 cup white sugar*
1 egg
2 tsp vanilla
1/2 cup rolled oats
1/2 cup wheat flour**
2 cups white flour**
1 1/2 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground clove
1/3 cup dried apricots (chopped/diced)
1/2 cup dried apples (chopped/diced)


*1 cup white OR brown sugar can also be used INSTEAD OF 1/2 cup of each.
**You are welcome to use only wheat flour or only white flour if you prefer. Just make sure there is a total of 2 1/2 cups flour and 1/2 cup rolled oats however you choose to divide it up.

Baking Instructions:
Preheat the oven to 350 degrees.

Cream the butter, brown sugar and white sugar. Mix in the egg and vanilla. Add the rolled oats, spices and baking soda. Mix. Add the wheat flour followed by the white flour. Stir until everything is mixed in. Add the dried fruit. Chill if necessary.*

Shape the dough into balls about the size of walnuts (or whatever size you want your cookies to be). Place on a cookie sheet. Bake in the oven at 350 degrees for 8-12 minutes until slightly brown. Remove from tray. Enjoy!


*Sometimes the dough is still sticky at this point. If it is, put it in the fridge for a few minutes to chill (or freezer if you are impatient like me) that normally helps. In general, I cheat on this step by putting cookies on the first tray to bake and then putting the rest of the dough in the freezer between baking rounds...

Spice it Up!

As I mentioned in my last post, I believe in spices. Majorly. They make food taste good while remaining good for you. Instead of piling on the fat, sugar or cheese for flavor, throw in some curry or oregano or cumin. Plus flavorful food is just yummy. There was a reason all those Europeans years ago put so much effort into finding different trade routes to the East for spices.

I must admit upfront, I have a bit of a salt addiction. I don't ever make things too salty, I just use it a lot. Salt is technically a "flavor enhancer" spice that brings out the flavor of whatever it is you put it on. That's why it's so good. (And why it is always in cookie recipes.)

In looking at my spice rack, I have chosen 15 spices/herbs I think belong in EVERYONE'S kitchen. I know, 15 sounds like a lot. The thing is there are about 7 I use all the time, another 4 I use most of the time, and the rest I use some of the time. They are all spice staples in their own right and prove to be crucial flavor points in the meals I do use them in. Then there are the other 10+ I have in my cabinet for special uses...but we're not there yet.

If spices are new to you or you are poor (like me right now), and/or the idea of spending $5 a pop for a little plastic or class container of a new spice you may or may not use more than once makes you a little indignant, PLEASE don't give up on the spice idea. Instead, discover the joys of BULK SPICES. These days any health food store and many regular grocery stores sell spices in bulk. If you aren't

convinced the spice belongs on your shelf,go spend $.75 on a couple tablespoons of garam masala, oregano, cumin, etc and try it out. Then keep buying them that way. I find it to be a much cheaper and more realistic way to support my spice habit. Plus it makes experimenting easier.

Enough about that. Here is the spice list. I would guess most kitchens already have at least 4-6 of these, or maybe all of them. Whatever. Just be prepared to see them in many of my recipes.

Salt-I prefer Sea Salt, both the fine ground (but unbleached) and the coarse stuff. It is a more natural form of salt than the bleached, iodized Morton Salt I grew up with.

Pepper-Both peppercorns and pre-ground are useful. Fresh ground pepper often has more flavor.

Garlic-MMMmmm. Granulated garlic, garlic salt, garlic powder, any one of the three, just something with the garlic flavor. Fresh garlic is also a plus, but is also sometimes a bit of a pain.

Cumin-Ahh, cumin how I love thee. I didn't even know what cumin was 1 1/2 years ago, now we are best friends. Ground cumin works great. We also use cumin seeds sometimes. If you are going to choose one, start with the ground stuff.

Curry Powder-There are so many varieties, any kind will do.

Oregano-Simple as that, dried oregano.

Basil-Dried and ready to use. Fresh basil is also amazing, but not always as easy to have on hand.

Rosemary-Same as the basil, dried is easiest. Fresh is always more flavorful. I find that fresh rosemary will last longer in my fridge than fresh basil.

Cinnamon-We have a big Sam's Club sized bottle of ground cinnamon.

Tumeric-The yellow spice! It makes anything it touches yellow, but is great for promoting digestion and has it's own unique and subtle flavor.

Garam Masala-Once again, so many varieties, any one will do. I always think it smells a little bit sweet even though it is a savory spice.

Ground Coriander-I rarely use whole coriander seeds, ground is the way to go on this one. (Did you know that what most American's call cilantro is the same thing as coriander? One is the leaves, the other the seeds...at least here. When we were in Australia is was all coriander. That threw me for a loop, I always thought of them as two very distinct substances.)

Ginger-Ground. Fresh ginger has more flavor but can be intimidating to some, plus I use the two differently.

Nutmeg-One of the only-used-sometimes but gotta-have-it-when-I-need it spices. Ground.

Clove-In the same boat as Nutmeg. You can buy whole cloves or ground cloves, if choosing one, go for ground. I primarily use the whole cloves when making tea.

And there you have it! The spice rack is beginning to fill up. Really, spices are so much fun, I hope you can fall in love with them too (if you aren't already in love!)

Your Guide, Me, the Chef

I am a fan of food. I love eating and cooking but have never mastered the art of following a recipe or following the "rules" of the kitchen. I am lucky enough to be able to cook by "feel" or "taste." I like the meals I make to be quick, flavorful, healthy, fresh and easy to create. Generally, I demand a lot of flexibility and bit of creativity from my kitchen (my number one kitchen allies? SPICES!). My rule is that, if there are two vegetables in the fridge, then there is a meal to be made.

I own a whole bookshelf of cookbooks (which I love), but I ironically, rarely use them. Whenever I am looking for inspiration for a new meal, I may pull a couple of them out and find 2 or 3 recipes that sound good, only to learn I am missing this special ingredient, or that kitchen tool or another spice. I'll try to make it anyway and normally end up substituting things I shouldn't. The unwritten rule at our house is, when making a new meal from a recipe, my husband makes dinner that night-and makes sure we have all the necessary ingredients before hand. He is a good cook who has more patience with cookbook rules than I do. However, he is also the one always pestering me to write down the "recipes" for many of my more delicious throw-together adventures, so we can have the meal again in the future.

I want to share my kitchen creations, the successes, the failures and the everyday things that make cooking worthwhile. I will pass along stories, tips and, yes, many "throw-together" recipes for the normal cook in the normal kitchen with normal time constraints.

I do have a few disclaimers about my food philosophy and cooking style first:

I believe in eating as little pre-packaged food as possible, my cooking reflects that. Many people seem to think this makes cooking harder, but it doesn't. It just makes it healthier. And fresher. And tastier.

Every meal starts with a vegetable. Without veggies, it's hard for me to move forward; the kitchen creativity dies.

I do eat more of a "vegetarian" diet, and believe doing so makes my body healthier and happier. I put "vegetarian" in quotes because I do not follow any sense of strict vegetarian rules and can and will easily tell you when throwing in some chicken or beef would be a good idea. My recipes are not meat focused though.

The food I eat changes with the seasons, so will my posts.

With the last four points sounding all "health" focused, some of my best throw-togethers are batches of cookies...

Well, let's get started!