The Prodigal Cook

Kelly & I recently moved into our own place about a month ago. This is huge for us, because we really haven’t had our own space for a couple of years! There are days I feel like I’m living as a newly wed all over again, even though we’ve been married for 4 years this Summer. I blame this on living with room mates and in laws.

In celebration of living in our own space I have been baking and cooking whenever I have the chance. I haven’t been able to spend the quality time in my kitchen I have been longing for, but I’m still getting some things done. Lately I have been baking lots of chocolate chip cookies. I have tried a couple different recipes, and each of them have had their own unique, yummy qualities. However, the last batch I made has got to be some of the best chocolate chip cookies I have ever made. I know, I know – EVERYONE says that. But these cookies seemed like they were going to flop, and they didn’t! So, here is my best attempt at telling you what I did to make these delicious, beautiful morsels of happiness.

FYI – oatmeal is an ingredient in this recipe, but it’s not enough to really classify the cookie as an oatmeal cookie. It just adds a little extra chewiness and texture to the cookie.

Chocolate Chip Cookies

2 Sticks of Butter, softened

2 Eggs, room temp (VERY important to have them at room temp!)

3/4 cup White Sugar

3/4 cup + 2 Tbsp Brown Sugar

1 tsp Salt

1 tsp Baking Soda

1 tsp + extra splash of Vanilla Extract (pure is best if you have it)

2 1/4 cup All Purpose Flour

3/4 cup Oats (I used Quaker, not instant)

1 bag Semi-Sweet Chocolate Chips (the real deal, okay, not those “chocolate flavored” imposter’s…)

If you have a mixer you have been ignoring lately, this is a beautiful time to give it some exercise. Cream together the butter and sugars for 3 minutes (the time is VERY important!). Add in the vanilla extract and 2 eggs and mix again for at least 2 minutes until everything is creamy and light. Now you can add the salt, baking soda, and flour. I added the flour in 1 cup at a time and mixed it in completely before adding the next cup. I think this mainly helped to not have flour “poof” out at me, but you never know.

Toss in the oats and feel free to use the mixer still at this point. Once the oats are incorporated add in the chocolate chips but do not do this with your mixer. Mix/fold these in with those muscles God gave you.

Now, here is the weird part… I’m sure you could bake these now and they’d be wonderful. However, I ran out of time and put the dough into a tupperware container and stored it in my fridge. When I returned to the dough today (24 or so hours later) the dough seemed very dry, and I was nervous. But, all this means is you need to give the dough a little extra love.

Spoon out about a heaping tablespoon or so of the dough and roll/mash it together into a ball. Place the cookie balls onto an ungreased cookie sheet and then bake them in that happy oven (that you preheated at 375 degrees) for 8 – 10 minutes. (Mine turned out perfectly at 9 minutes, but each oven has a mind of its own.) When you pull them out of the oven they’ll be slightly browned on top, but part of them will look like you should let them bake a little longer. DON’T. They are beautiful, just the way they are.

Place the cookies onto a cookie rack to cool & then share with whomever you find fit! But trust me, indulge yourself – let a cookie or two cool for a couple minutes and then enjoy it while it’s still warm.

HAPPY BAKING!

Despite the cold weather and snow still on the ground, it’s March… which means that Spring is coming! Maybe I’m a little optimistic, but I am dreaming of fresh fruit and veggies that are not root vegetables or canned. And, being a big fan of farmer’s markets, I’m anxious to spend a Saturday morning or two finding new things to try that are local and in season.

With all this excitement of Spring being just around the corner, I have been inspired to eat more greens this week. I ate green beans, spinach, broccoli, and yesterday I even had a salad. Which for me, is huge. I have a love hate relationship with salad… well, it’s more of a “hate.” But I know it’s good for me, so I try every now and again to overcome my angst and eat it.

I think the art of salad is making it what you want it to be. Salad doesn’t have to just be some green leafs with a load of dressing on it. You can add fruit, proteins, and make your own dressing out of heart-healthy things like olive oil, lemon, balsamic vinegar, rice wine vinegar, etc. Below is what I made yesterday for lunch. Try it – or, do your own thing! Look at what’s in your cupboard and go from there.

Spring Is Coming Salad

Mixed Greens (from a bag is fine, but I got mine fresh from the local market)

2 Tbsp Dried cranberries

4 Dried Mangos, chopped

1 Tbsp Slivered Almonds

2 – 3 Tbsp Raspberry Vinegarette

2 Strawberries, sliced

Throw it all into a bowl, toss it around a bit, and enjoy!

Happy eating!

In the midst of the hundreds of recipes I have been reading and studying one that has intrigued me has been the art of a frittata. A frittata is something like a quiche or omelet… but entirely different. You toss together whatever you desire with some eggs that you’ve whisked together and cook them in the pan until the bottom is slightly browned and finish it in the oven.

It turns out to be a light, fluffy, yummy morning treat! It’s super easy and makes you look, well, like you worked really hard at something when really you made something like a skillet scramble without a load of effort. Below is what I made this morning, but please don’t be afraid to try whatever ingredients you want! You may find a combination that is simply incredible….

Bacon Frittata

12 Eggs, whisked together

8 Slices Thick Cut Bacon, Chopped

1/3 Cup Shredded Cheese (I used Cheddar, but whatever floats your boat)

1 Spring Onion, Chopped (for garnish)

Toss the bacon into a non-stick skillet, stirring occasionally. Once cooked, remove the bacon from the pan and place it on some paper towels to drain. Pour the bacon grease out of the pan into a mug, but keep a TINY bit of the grease in the pan for the eggs. (You can always cook the bacon in slices and then chop it up – whatever floats your boat.)

With the skillet on medium-heat, toss the bacon back into the skillet, ensuring it’s “all around,” and add the eggs. Sprinkle the cheese on top and every now and again move the eggs around from the sides of the skillet to the middle (this ensures all the eggs get cooked!). Continue to slide a wooden spatula or tool of your liking around the edges of the eggs. When you are able to “peek” under a bit, check for a slight hint of golden brownness on the bottom. (Yes, brownness is a word in the land of the Prodigal Cook.) I know, I know, the eggs aren’t done yet…. trust me….

To finish off the Frittata, remove the skillet from the heat and place under the broiler in your oven for about 2 – 3 minutes. This finishes off the eggs and makes everything “puff” up.

Slide the frittata onto a plate and sprinkle with the spring onions…. and voila! A beautiful presentation for a yummy meal that will impress all your friends… and you didn’t have to work that hard, now did you?

Serve with hash browns or toast… we had English muffins with a local raspberry jam… mmm…..

HAPPY EATING!

This past weekend I celebrated my birthday. Thanks to the incredible people I have in my life, it was a wonderful day, filled with girly things and bowling and Italian food. (Oh, and who can forget the incredible lemon/raspberry cake which was decorated beyond beautifully by one of the best girls around?!?!) Needless to say, it was wonderful. So wonderful, in fact, that I slipped up for what feels like the bizillionth time on my journey to a healthier life and body.

However, these people who love me and spoil me rotten gifted me with some incredible tools to get back on track. My love of my life gave me a heart monitor, and a dear friend of mine who is living in Seattle sent me my own personal copy of a cookbook based on the idea of only cooking with Whole Foods (aka, foods that are natural and have not been processed). I actually checked this book out from the library a while ago and have been dieing for my own copy.

SO!!! With new tools in hand and recipes to share I will be posting again. For those that check in when I don’t remind you, thanks for being so patient. I hope you found a recipe you hadn’t tried yet that I’d already posted that kept you busy while I was away. Hoping to try something new in the next couple days, so hang tight!

I love watching the cooking segments on the morning news.  Many times the segments bring me lots of ideas that I would never think of seeking out on my own, or I pick up a new trick to make something I already do better.  My mother in law and I have been making lots of soup the last couple weeks, and I learned while watching one of these morning news-food-segments that you should roast your vegetables to add a little more depth to soup.  So I thought, “Why not!?!”

Roasted Vegetable Soup

2 Russet Potatoes, cut into 1 inch pieces

1 Sweet Potato or Yam, cut into 1 inch pieces

2 – 3 Carrots, cut into half-discs

2 Parsnips, cut into half-discs

1 Onion, diced

2 Stalks of Celery, diced

3 cups Kale, chopped into strips

1 package Organic Vegetable Broth (About 4 – 6 cups)

1 28 oz can diced Tomatoes (roasted preferred but not required)

3 cloves Garlic, minced

1/4 cup Olive Oil

Sea Salt

Spices of your choice (I like oregano, thyme, and parsley, but do what you want!)

Preheat your oven to 400 degrees.  Cut up all your vegetables and toss them in 1/2 the olive oil – set the rest of the olive oil aside.  Place the root vegetables on a greased baking sheet and bake for about 45 minutes, mixing them up a little every 15 minutes or so, allowing the veggies to brown evenly.

While your root veggies are nearing the end of their life in the oven, toss the celery, onion, and garlic into the pot with the remaining olive oil and get them all “sweated” out.  Once this has occurred (everything is translucent) add in the tomatoes, roasted veggies, and the vegetable stock.  Bring this to a boil and let it simmer for about 20 – 30 minutes.

When you have a few minutes left in the final cooking stages add in the kale.  If you don’t like kale you can use cabbage or spinach – whatever floats your boat.  (Just don’t use frozen – use the real deal!)  You just want the leaves to wilt a bit, not loose all their life.

Serve straight from the pot – it’s awesome!  Happy cooking!

I am in the midst of a challenge of being vegan for 30 days.  I have to admit it is much harder than I anticipated it to be, but so far I’ve been able to stay strong!

Tonight I made spaghetti squash with a homemade marinara sauce.  My vote on how I feel about spaghetti squash is still out, but I love the recipe I found in “Everyday Italian” by Giada De Laurentiis.  So, since I love it SO much, I’ve decided to share it with you!  I think it’s best served with pasta and turkey sausage or meatballs, but according to the incredible Giada it’s perfect for pizza or lasagna – anything you need a “red sauce” for.  I’m definitely going to ensure I have some in my fridge at all times once we have our own place again.

Oh – and the best part?  The cost of making your own marinara is about the same of buying it from the store!  Which means you get the REAL deal without all that additional junk tossed in for the same price – and we think it tastes better!

Giada’s Incredible Marinara

2 Small Onions, diced (I like sweet or yellow myself)

2 Cloves Garlic, diced

1/2 cup Olive Oil (I used a little less tonight and I don’t think it did any harm, so feel free to cut back if you feel the need to!)

2 Celery Stalks, diced

2 Carrots, diced

2 (28 oz or 32 oz) cans crushed tomatoes

2 Bay Leaves

Salt & Pepper (to taste)

Heat the olive oil in a pot or deep sauce pan on medium heat.  Add the onions and garlic and cook until the onions are translucent, about 10 minutes or so, stirring occasionally.  Toss in the celery and carrots and cook for about another 10 minutes until the vegetables have become tender.

Add the 2 cans of tomatoes and the bay leaves (whole please!) and stir everything together.  Add a little salt and pepper at this point, but not too much!  You can perfect it when you’re finishing it up.  Reduce the heat to low and allow it to simmer happily together for about an hour or until the sauce has thickened up a bit.

Remove the bay leaves and serve over your favorite pasta or whatever you desire! If you find the sauce has a bit too much acidity you can add a couple tablespoons of butter or cream and that’ll take care of that.  (Luckily it turned out beautifully without the need of dairy tonight!)

Happy Cooking!

In my family the cookie jar is known to be sacred.  Some of my favorite holiday memories involve the cookies that would come from the containers at my grandparent’s house.  Food is something that my family has always enjoyed, but let me tell you what – the people on my Dad’s side of the family know how to BAKE!

This recipe is a special one that carries my childhood and some heritage right along with it.  My great-grandmother used to bake these sugar cookies for her Hobby Shop in Nevis, MN, and they are unique to me.  They aren’t as smooth as a “normal” sugar cookie – they kind of crumble in your mouth.  They are truly wonderful, and I believe that world peace can happen because of these cookies!  My Great Grandma believed there was never a problem too big or small that could not be resolved without a pot of coffee and a plate of her cookies….

So, in a world that can be so chaotic and dark, we need some hope.  Luckily, Christmas is just around the corner.  The celebration and birth of Christ is something that seems to always bring the world together, no matter what the challenge or difference.  So celebrate with these… they may help you to mend some things and enjoy the holiday season just a little bit more.

Great Grandma Dorothy’s Sugar Cookies

1 Cup Sugar
¾ Cup Oil
2 beaten eggs (yes, this important!)
1 tsp Baking Soda
1 Cup Powdered Sugar
2 Sticks Butter/Margarine
1 tsp Vanilla
1 tsp Cream of Tartar
4 Cups + 4 Tbsp Flour

Preheat your oven to 350 degrees.  Cream together the sugars, oil, and margarine.  Add in your eggs and everything else and mix until well combined. 

I know it’s been complicated up until this point, but hang in there with me – you can do this!

Once your dough is set roll it into walnut sized balls and place them on an ungreased cookie sheet.  Flatten them with a glass that has been dipped in sugar – my grandma always uses sugar as well as different colored sprinkles for the tops, so at Christmas time they were always red and green.  If the dough is giving you a hard time you can place it in the fridge for about 20 minutes, but generally this doesn’t need to happen.

You still with me?  I know your hands are probably a little sticky at this point but TRUST me, it’s all worth it…

Bake the cookies for about 12 minutes, give or take a moment or two, and then place them on a paper towel or rack to cool.  Grab a cup of hot chocolate or coffee and enjoy them!

HAPPY BAKING!

What does one do with a day off after watching the rest of the family make Thanksgiving Dinner?  You bake, of course!  This afternoon I was able to try a recipe I have been holding onto for a few weeks now – sweet potato knots.  I wasn’t sure if I should be nervous about them or not and it turns out there was no need to fear!

The recipe I found was off of the Tasty Kitchen Blog – posted by a wonderful woman (whom I would now love to meet), Jessica Kohler.  She claimed in her post they were very easy and I have to agree with her.  And thanks to the incredible sweet potato there is no need for adding fat to the rolls.  There is also no additional sugar other than a little honey.

Have I mentioned that I really want to meet the woman who created these?

Sweet Potato Knots

1 Sweet Potato, boiled, drained & mashed (Please use an actual sweet potato, NOT a yam!)

2 Tbsp Honey

2 Tbsp Olive Oil

2 1/4 tsp Active Yeast

1 tsp Kosher Salt

3 1/2 cups Flour (bread flour works really well for this, but not necessary)

1 cup Warm Water

Whisk together the yeast and warm water and let proof for 10 minutes.  (FYI, this a great time to work on that sweet potato if it’s not mashed and in puree form yet!  If you cut it into 1-inch pieces they cook rather rapidly.)  Once your yeast is ready to go mix it into the sweet potato mash with they honey and olive oil.

In a separate bowl mix together the flour and salt, then pour in the wet ingredients.  Mix everything together with a spoon until it becomes difficult, then toss that spoon and get your hands in there – trust me, it’s worth it.  Knead and mix with your hands until the dough is smooth, then add a little Olive Oil to the bowl, roll the dough into a ball as you smooth the oil over it and around the bowl.  Cover the bowl with a towel and place it in a warm dry place for about 2 hours until it has doubled or so in size.

Now, take a deep breath.  Relax.  Play a board game or watch a movie.

After the 2 hours have passed start dividing the dough into pieces and preheat your oven to 425.  I made mine about 1 oz each, and about 8 – 9 inches long.  I ended up not “knotting” them – I put 3 pieces together and braided them like I do when I make challah bread.  But, you can just take one piece and tie it in a knot like our originator says to do.  Place the rolls on a greased baking sheet.

Bake them for about 15 minutes.  When the rolls are done you have a choice to make.  You can either mix together some olive oil and minced garlic and brush it onto the rolls, or you can just leave them be.  If you put the olive oil on the rolls, I encourage you to sprinkle a little kosher salt on top.  If you leave them plain, simply do that – let them be.  (This leaves room for you to toast them later with a little raspberry jam… beautiful…)

Happy Baking!

I have always wanted to be like my sister. We are twins, but there are many days where I have a long list of things I wish I was and that list seems to always describe her. But we both share some interests, like camp, reading, music, people, and of course, baking. This could all be in my head, but I recall my sister being the baker between the two of us when we were in high school. One of the most incredible things she used to make was pumpkin bread. No matter what recipe she used it was always some kind of wonderful. Now we are both bakers, and since we are twins I figured I have to have some knack for the glorious orange-autumn bread, just like her… right?

Well, turns out I may need to have a bake-off with my twin. My bread turned out wonderfully! It is moist, flavorful, and simply a little piece of heavenly autumn in my mouth. Some perfections need to be made, but all in all, it’s a beautiful thing!

Pumpkin Bread

• 3 cups Sugar
• 3-⅓ cups Flour
• 2 teaspoons Baking Soda
• ½ Tablespoons Baking Powder
• 1-½ teaspoon Salt
• 1 heaping teaspoon Nutmeg
• 1 heaping  teaspoon Ground Cloves
• 1 heaping teaspoon Cinnamon
• 4 whole Eggs
• 1 can Pumpkin (15 Oz.)
• 1 cup Oil
• 1 cup Water

Preheat your oven to 350 degrees.

Combine all your dry ingredients in a large bowl. Now toss in all the wet stuff – aka, everything else. Mix it on medium with an electric mixer until well combined. (I may have mixed mine a little long to get some extra air into the batter – just FYI.)

A note regarding the bread pans: the recipe I used called for 3 9×4 pans. This did work, but the bread is not as thick as I normally like it. SO, if you want your bread to be “taller” consider using some different sized pans.

Grease your bread pans and then divide the batter evenly between them. Place them in the oven and bake for 45 minutes to an hour. (Mine took about 47, give or take a minute or two, if you’re wanting to be so precise!) Remove the bread from the oven and place them onto a cooling rack for about 5 – 10 minutes.

Once your pans have cooled a tad bit release the loaves (ever so carefully!) onto a piece of foil. Be careful – the pans and bread will still be very hot! Wrap the bread into the foil to capture all that extra moisture while it’s cooling. Now leave it alone. That’s right, you heard me – let it be!

Once the bread is cool, please enjoy it with all the joy you can muster and consider sharing with a friend or two. You won’t be sorry!

HAPPY BAKING!

The colors on the leaves are changing, the air is crisp, the daylight hours are dwindling down to only existing during the work day, and pumpkins are everywhere. It’s Fall, everyone! This time seems like the perfect time to tackle homemade soups and baking adventures.

One of my favorite Autumn treats is actually my Mom’s molasses cookies. I don’t remember her making them extremely often when I was little, but every time I bake them I instantly think of her standing in the kitchen, baking away and being silly with us when we came in to steal some dough. Love you, Mom!

Mom’s Molasses Cookies

1 cup (2 cubes) margarine or butter
1-2/3 cups sugar
1/2 cup molasses
2 eggs
4 cup (scant) flour
4 teaspoons soda
1 teaspoon cloves
1 teaspoon ginger
2 teaspoons cinnamon
1 (scant) teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
 
Preheat your oven to 375. Cream together the butter and and sugar.  Then blend in the molasses, and then the eggs.  Sift together all the dry ingredients into a bowl and then slowly add the dry mixture into the wet ingredients. Blend together until fully combined.

Roll the dough into balls – I usually use a melon ball or ice cream scoop. Roll the ball through granulated sugar and place onto an ungreased baking sheet.  Bake the cookies for 8 minutes – they will appear to be slightly underdone, but don’t worry. Let them cool for a minute and then transfer the cookies from the sheet to a paper towel or cookie rack to cool. Enjoy!