Friday, January 22, 2016

Oatmeal Cranberry Cookies

From here

  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamon
  • 3 cups rolled oats
  • 1 cup dried cranberries (or other dried fruit)


Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.


I added some white chocolate chips

Sunday, December 21, 2014

Stuffed Squash

From Moosewood Cookbook, p.152


  • 2 medium sized winter squash, halved lengthwise and prebaked
  • 1 cup raw brown rice (long or short grain) and 1 3/4 cups water
  • 1 tablespoon butter
  • 1 1/2 cups minced onion
  • 2 medium cloves garlic, chopped
  • 2 medium sized tart apples, diced
  • 3 large navel oranges, sectioned
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice or cloves
  • 1 teaspoon salt
  • 1 to 2 tablespoons honey or brown sugar
  • 1 cup chopped almonds and/or pecans
  • optional toppings: orange-ginger sauce, yogurt


  1. Preheat the oven to 350 degrees
  2. Take a winter squash and split it lengthwise and remove the seeds.  Bake it face down on an oiled tray for about 30 minutes or until very soft (a fork should slide in easily).
  3. Place rice and water in a small saucepan.  Bring to a boil, cover, and let simmer undisturbed for 30 to 40 minutes, until tender.  Transfer to a medium sized bowl.
  4. Meanwhile, melt butter in a medium skillet.  Add onion and sauté for about 5 minutes, or until translucent.
  5. Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 minutes more.  The orange sections may fall apart, but that's ok.
  6. Add the sauté to the rice and mix well.  Season to taste with salt and honey or brown sugar.
  7. Preheat oven to 350 degrees.  Fill the prebaked squash halves and top with chopped nuts.  Bake uncovered until heated through -- about 20 to 30 minutes (depending on how warm the ingredients were to begin with).

This makes a lot of stuffing per squash.

Saturday, May 24, 2014

Beef Ragout

Recipe from here.

  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 lbs boneless round steak, trimmed of fat and cubed
  • reserved tomato juice, plus water to make 1 cup
  • 2 bay leaves
  • pepper
  • 2 cups whole baby carrots
  • 2 cups sliced mushrooms
  • 1 (14 ounce) can stewed tomatoes, drained and juice reserved
  • 1 medium green pepper, slivered
  • paprika
  • seasoning salt
  • 1/3 cup water
  • 2 tablespoons flour
  1. Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
  2. Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
  3. Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
  4. Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.

Beef comes out super tender; kind of an annoying recipe in that you need to take out the casserole dish and stir it twice during cooking; diced tomatoes would probably be better than annoying large stewed tomatoes

Friday, May 09, 2014

Rum Balls

Recipe from here.

  • 1 (5 ounce) can evaporated milk
  • 1 cup semisweet chocolate chips
  • 1/2 cup brandy
  • 1 (16 ounce) package vanilla wafers, crushed very fine
  • 2 cups finely chopped walnuts
  • 1 cup confectioners' sugar for rolling
  1. In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

Confectioners’ sugar is probably unnecessary.  Captain Morgan (or another spiced rum) is good for the liquor.

Puppy Chow

Recipe from here.


  • 9 cups crispy rice cereal squares
  • 1/2 cup peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups confectioners' sugar


  1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
  2. Remove from heat, add cereal and stir until coated.
  3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.


Taste was meh; pretty bland and sugary.

Wednesday, April 30, 2014

Frozen Vegetable Thai Stir-Fry

Recipe from here.

  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons peanut butter
  • 2 teaspoons olive oil
  • 1 (16 ounce) package frozen mixed vegetables
  • (optional) 2 chicken breasts
  1. Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  2. Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

This recipe has the advantage of not having to slice anything at all and being fast to cook.

I made this with a few chicken strips I had lying around.  Probably would have gone well over some rice.

The original recipe calls for (presumably?) tossing the sauce in like a salad, but I think I would prefer a think peanut sauce layered on top.  To do this, increase the peanut butter and soy sauce in the sauce and wayyyy decrease the garlic powder.

Crunchy peanut butter could be a nice twist.

Tuesday, April 22, 2014

Chicken with Quinoa and Veggies

Recipe from here


  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic scapes, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breast halves - cut into strips
  • 2 tablespoons extra-virgin olive oil
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 ounces crumbled feta cheese
  • 8 fresh basil leaves
  • 1 tablespoon lime juice


  1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
  2. Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.


Used garlic instead of garlic scrapes and skipped the remove-chicken-and-put-it-back-in step.

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