Caramelized Balsalmic Onions & Peppers

The process of caramelization.. slow and sweet, slow and sweet.  And did I mention worth it?  When I worked as an apprentice to a french chef.. we would start onions for soup in the morning like this  and let them caramelize long and slow most of the day.  That was probably the best soup I ever had. Those onions would be stirred into a rich beef broth, with a splash of brandy, crusty french rustic toast and topped with a perfect combination of fontina, gruyere & provolone. Mmm.  Perfection.  

But were not making soup today and I promise, this won't take all day.   Today we are making the perfect side of syrupy balsamic caramelized onions that, yes, do take time, but go well with a variety of dishes.  They are great to make ahead and top grilled steak, pork tenderloin or chops, pizza, baked brie and even as-is for a nice bruschetta.  It's that good.  

Peppers and garlic are optional.. but to accompany steak, I'm gonna say.. they are a must.  Having this on hand will instantly transform simple-easy meals into something really special.  Make this dish when you have a couple of hours and a closet to clean, or laundry to do.. it does not need constant minding but will take the better part of 2 hours or so.

Caramelized Balsalmic Onions & Peppers

A note on onion selection.. Sweet onions will render a sweeter finish and I really prefer a mix of sweet and red.  Red onions hold their structure better when cooking for a long time.  Which means in the end product you can recognize an onion, I kinda like that...  while the sweet onions really are the ones that caramelize best and make a better tasting finish. So, I suggest using both. I also add the peppers quite a bit later as I don't like it when they disintegrate into unrecognizable mush.

Caramelized Balsalmic Onions & Peppers

2 T. Olive Oil

4 lg. onions (sweet & red), sliced 1/2" thick

1 t. kosher salt

1/2 t. cracked pepper

1 red pepper, sliced 1/2" thick

4 cloves of garlic, chopped

1/3 c. balsamic vinegar

1/4 c. chicken broth (low sodium) 

In a large bottomed pan (I prefer cast-iron), heat olive oil over med heat... add onions, season with S+P and cook for 10 minutes. 

Add pepper, cook another 10 minutes.  

Add garlic, cook 2-3 minutes.  

Add  balsalmic and chicken broth.  Turn heat down to a low and let simmer, stirring occasionally for a minimum of 20 minutes and up to an hour. 

*When done, taste for balance. Depending on the variety of onions and brand of balsamic used...  can render a sweeter or not-sweet-enough finished product.  Simple fix.. If at the end you would like it sweeter, I recommend a drizzle of agave or honey.  It will not alter the flavor but will balance out acidity.  Just don't over-do it.  And then take note for next time, which onions/balsamic work best for you.  Just remember... Long, low and slow renders onions sweet and caramelized. The longer the better!

Slice onions into 1/2" slices.

This batch was mostly red, but it's best to use a combo of sweet & red.

Season with salt.

Onions have sweated down & carmelization is gonna start.

Time to add the peppers.

Adding the peppers later, keeps the integrity of their structure instead of turning to mush.

Adding the garlic, so it cooks just enough and doesn't burn.

Now adding the balsalmic & chicken broth.

Simmer, simmer, simmering the day away.

The dark balsalmic onions almost ready.

Perfection. Almost jam like.. delish!

laughing man coffee & Basic Quiche Recipe

I just had the most delicious cup of coffee ever.  Ever.  Smooth and simply perfect, in my opinion. Now, it must be known, that I am a "grande pikes brew with 3 pumps classic and an inch & a half of steamed cream" kinda girl.  Nothing too sweet or frilly for me.  And that is exactly what it takes for me to enjoy my Starbucks bitter, acidic brew.. 3 pumps simple syrup + cream.   And I do enjoy it.  Now.  But it took a long time to get there. Starbucks coffee at 1st taste, I never really liked.  Love their marketing, their branding, their whole 3rd place concept.. but their coffee? No thanks. I like a smooth mug that eases you into the day in comfort and warmth. That is not what Starbucks pours out.  Bitter, too strong.. coffee.  So, I grew to like my pikes place brew and what it needed to become satisfactory. 

So, back to this amazing cup that sits in front of me this morning. Laughing Man Coffee.. Reserve Java Taman Dadar.  The description sounded too good to be true.  CREAMY DARK CHOCOLATE BODY, WITH A BUTTERY MILD EARTHY AND NUTMEG FINISH.  I haven't located the nutmeg, but I can detect the chocolate body and buttery finish.  
Never heard of Laughing Man?  Neither had I.  Until the other day when, oh-so-charming, Hugh Jackman was on daytime talk show the Chew introducing this new coffee company he helped start.  Not only is the man handsome as all get out of town, but he has a wonderful heart.  He helped start this company after meeting a coffee farmer Dukale when he was with World Vision in Ethiopia.  When I say, this cup of coffee is so good it's life changing.. I don't mean just my coffee loving life. Here is a bit from under Hugh Jackman's about...

It was Hugh’s visit to Ethiopia and his friendship with Dukale, a local coffee farmer, that inspired our efforts here at Laughing Man. His hands-on involvement, collaboration and thoughtful insight into the issues Laughing Man is hoping to address, are invaluable. Hugh’s genuine interest and hope for humanity are a source of great strength and belief in our motto "ALL BE HAPPY."

 Anywhoo... head over to their site. read more about it and what it's about.  And then order a pound or 2.  The cost is right on, but shipping is $7.. so, it's best to order a few!   It's that good.  I will be ordering the espresso next.  Dukale's dream.  Indonesia & Ethiopia blend.  Organic, balanced chocolate, smooth finish. Uh, yum.  

 

 

This morning I am pairing it with my Broccoli Onion Bacon Cheddar Quiche.  Simple, easy.. once you make it, you will know it by heart and whip it up any time you need something warm and comforting, healthy and the best part is there are always leftovers which makes life much easier around here. 

Here's the versatile recipe.  Follow my basic quiche recipe and then always add whatever fresh veggies or leftovers you might have. Use ready-made pie crust here. It works well and saves a lot of time and keeps this recipe super easy.  If you have time and want to knock it out, here is my pate brisee recipe which would work well here too.   

Note:  There is also the cream vs milk issue.  Using heavy cream, this recipe will turn out delicious and sometimes, I opt for it.. if I have it in the house.  Other times, I mentally want a slightly lighter version and I opt for half & half.. still very yum.  But do not, I repeat.. do not opt for milk.  It will not set up properly, it needs the structure of a creamier ingredient.. otherwise it taste kinda flat.  Also, a good thing to know if all you have is milk in the house, is to melt and slightly cool 4-6 tablespoons of butter and whisk this into your 1.5 cups of milk.  Basically, you just made heavy cream.  And it works.

Versatile Basic Quiche

Preheat oven to 375º

   1 ready-made pie crust, thawed

Place this in bottom of un-greased pie dish. (I use pyrex glass) Set in fridge til ready.

In a medium bowl whisk together really, really well... or blitz together in a blender or processor.

   6 eggs, beaten

   1.5 cups cream, half & half or evaporated milk (see note above)

   S+P 

   fresh nutmeg, grated (like 4-6 swipes)

Set aside.

Layer in over the pie crust..

   1-2 cups broccoli, (cooked tender crisp) roughly chopped

   4-6 slices of bacon, cooked and crumbled

   3/4 cup onion (saute´d in bacon fat or butter, til slightly translucent)

   1.5 cups cheddar cheese

Pour egg mixture over and place on a foil lined baking sheet.  

Bake for 35-45 minutes.  Quiche top will begin to brown and egg in center will be set.  Give it the "jiggle" test to see this.


Versatile.. yes! Quiche is a fun recipe to play and experiment with.  Whatever veggies you have, leftovers are great.  For fresh veggies... Just remember to try and pre-cook, especially if they have a lot of water content. (you will want to squeeze it out a bit before adding)

Here are some of my fav combos..
   Sausage, potato, spinach, carmelized onion with cheddar-mozzarella mix
   Broccoli-rabe, carmelized onion with mozzarella-parmegano reggiano mix
   bacon and chive with goat cheese or swiss
   goat cheese, arugula and spring onion
   leek and ham with swiss or gruyere
   mushroom, carmelized onion, sausage with fontina
   spinach red pepper, feta
   chard, carmelized onion & garlic (cooked with glug balsamic) with mozz-cheddar-jack mix

oh.. it goes on! Have fun and do tell what is your fav quiche? 

Yule Log uh, Trifle

I love me some sentiment, tradition.. and yes, food!  Every year since I saw Jacques Pepin's Buche de Noel  (Yule Log) Christmas dessert years ago.. I have looked forward to making it once a year, every year. Chocolate genoise cake that is light and not too sweet which is then filled with a chocolate mousse (which is divine on it's own), rolled up (like a jelly roll) and then topped with a chocolate ganache icing or whipped cream. And then there are the meringue mushrooms that are scattered around. It is like art project and cake all in one.  It is fun to create, impressive to serve and decadent to eat!  
So, this year.. same as usual.. I have my plotting and plannings.. gingerbread house, sugar cookies,.. whoops! forgot the buche de noel! THE cake of christmas, yep.. forgot it. Lot going on this year, but anyway.. I am not superstitious. Ok, yes I am. Can't leave a kitchen with a cupboard open (people will talk about you), bathroom with the toilet seat up (money will flow out), salt spilled (have no idea, but i can't not do a little spritz over the shoulder).. ok, I'll stop. I am not superstitious.. I just feel the need to do these things just because. That's all I am saying and please leave my neurosis alone. Now back to that damn christmas cake already.  
So, this year I forgot. It's like a day or two after and I am all like, I can't believe I forgot. Well, I did. And then immediately start plotting (yes, I plot a lot) when I can make it before the window of the Christmas season is over!! New Year's day. perfect. life will go on. Yes!
Well, needless to say, my chocolate genoise cake crumbled. In the last 20+ I have made this has never happened... but it did. Hmm.  I won't read anything into that.
Anyway, trying to salvage some kind of yule log yumminess.. afterall, I had a crumbled cake and chocolate mousse, chocolate ganache and fresh whipped cream.. I couldn't think of anything better than to make a trifle. 
It must be a good omen that it's going to be a really, really good year.. coz this trifle was amazeballs. Yes, I said amazeballs. 

Take this recipe in 4 steps. Cake, mousse, ganache & whipped cream.  I like to make the cake and mousse the day before.. then it's just a simple assembly the morning of.  It is better if it can sit at least an hour in the fridge before serving.    None are difficult and pretty easy.
This could totally be made individually in dessert or wine glasses for a dinner party or buffet.. that would be quite lovely. 

Buche de Noel

Step 1. Make the Genoise Cake

Genoise Cake 

5 T. unsalted butter, plus more for parchment and pan

2/3 cup sifted cake flour (not self-rising)

1/3 cup sifted cocoa powder, plus more for dusting

1 t. instant espresso granules 

Pinch of baking soda

6 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

1. Heat oven to 350º
2. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
3. Sift flour, cocoa, espresso and baking soda together twice into a medium bowl. Set aside.
4. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
5. In the bowl from your stand mixer, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and place on stand and whisk on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
6. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
7. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake. Let sit in pan on a wire rack until cool enough to handle.
8. Dust surface with unsweetened cocoa powder.  Refrigerate until ready to use.  (you can cut into pieces to make fitting in your fridge easier, if needed)

Step 2. Make the Chocolate Mousse

Chocolate Mousse

 

    4 ounces semisweet chocolate
    4 tablespoons unsalted butter
    4 large eggs, separated
    Pinch of cream tartar
    1/2 cup heavy cream

1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, at least an 1 hour. 

Step 3. Make the Chocolate Ganache

Chocolate Ganache

   1/2 cup heavy cream
   8 ounces good semisweet chocolate chips  

   1 teaspoon instant espresso granules

 

1. Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

2.  Set aside at room temperature, til cool but pourable.. stirring occasionally. 

Step 4. Make Whipped Cream

 

Fresh Whipped Cream 

   1 cup heavy whipping cream

   1 T. sugar

1. Place together cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes.

 

To assemble the trifle.. 

1. Tear cake into large chunks and place casually in the bottom of a trifle dish. 

2.  Generously spoon over Chocolate Mousse.

3. With a spoon, drizzle with ganache and then a scant layer of whipped cream.

4. Repeat.. Cake, Mousse, Ganache.  Till you have no more cake left.  (if you have leftover mousse.. enjoy. It's very very good.) 

 

5. End with whipped cream, generously dolloped on top and drizzle with ganache.

Chocolate shavings would work well here and next time I make this, I just might crumble some meringues as a center layer.  I think the crunch would work well here and I always have meringue mushrooms in the original recipe, so that would be a nice nod back.

*Please note: It is advised.. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.  Mousse at your own risk. 

**Additional note:  Enjoy at your own risk. It is that rich and decadent and delicious.  And pretty easy, too!

introducing the Rutabega..

Was brought home some Rutabegas... (always think of a an old beat up car when I hear that word not sure exactly why and not curious enough to figure that out, either.)  Anyway, I am the girl who always gets the checkout clerk grabbing for the produce code book.. there are few vegetables in the store that don't frequent my cart.  But these.. this is a first. Not common around our house growing up.  They look kinda like a turnip so I thought oven roasting would be best for a 1st try.  

Tossed them with the usual olive oil and sprinkled on some garlic, onion powder and seasonings and turned them into oven fries.  And you know what?... pretty good.  Would actually make them again.  Scarlett ate those on her plate and they were a nice alternative side dish from potatoes or another starch.  

Rich in beta carotene, part of the cruciferous family of vegetables.. What does this matter, you ask?  Cruciferous vegetables have excellent cancer fighting properties. Research suggests that these cruciferous vegetables contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens. They work by preventing the transformation of normal healthy cells into cancerous cells. Woot-woot!

And what I recently learned, Rutabegas are actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. I think next time, I will cut into cubes, roasted and then mix with some beets, potatoes and carrots... and simply season with salt and pepper.  They have a nice flavor that doesn't need to be masked.  But for a 1st try.. this oven fry rutabega recipe is great. Start here introducing yourself to another kid-friendly, yummy, super food!And, yes.. go ahead and serve them with ketchup.

Rutabega Oven Fries

  2 rutabegas, peeled and cut into fry size

  1 clove garlic, chopped

  2T. olive oil

In a small bowl mix together..

  1T. cornmeal

  2t. paprika

  1t. sea salt

  1/2t. fresh cracked black pepper

  2-3 T. Parmesan Reggiano grated cheese

In a large bowl toss fry-size rutabegas with chopped garlic and olive oil.  Sprinkle over spice mixture and toss til coated.  Place in a single layer on a baking sheet lined with foil and sprayed with a cooking spray.  Bake for 25 minutes, turning once with a spatula. (fork tender and outside is crispy-ish)

Red ambition

Been looking for a new shade of me.. for a long time.  Love the blonde, but when winter comes.. I know I need to richen it up. Have always wanted to do a nice red.  Not the red, burgandy wines of my college years.. I was so whatever, nyc girl with a touch of goth.  Yep, that explains me.  

Enter Drew Barrymore's new commercial for some sort of product .. but who bothered to pay attention to that when all I could see was the perfect shade of my RED! 

and how!  Whatcha think?  Got an appointment on monday.. I'll let ya know how it goes.

simply kale

Big, leafy greens.. so good for you, but can be so intimidating.  Don't be afraid.  Try it, you might like it and the benefits are HUGE.   Here is my simple, basic way to cook kale for everyday cooking.  It is so yum this way, I actually crave it.  If you must... Garlic lovers: go ahead and add some chopped garlic to the oil and saute for a minute before adding the broth and kale.  Sauteing some onions doesn't hurt either, but again.. this is the basic and honestly, I love it in this simplicity.

  Simple Kale

  1 bag or bunch Kale, chopped

  2 T. Olive oil

  1 c. chicken or vegetable broth, preferably organic and low sodium

  In a large saucepan, heat 2 T. olive oil and add 1 cup of chicken broth.   Bring to almost a boil and add chopped kale.  Cover and cook for 5 minutes, til stems are tender. 

  Season with S+P, if you like. 

Results vary.  This you need to know.  Sometimes, I cook a pot of greens and I don't even need to add salt. They taste that good.  Sometimes, using the same technique.. a pot of greens taste really bitter.. or too uh, lets just say.. not-so-pleasantly-green.  But don't give up on 'em.. here are a few easy "fixes" that will remedy any not so yummy result. 

Try adding a splash of vinegar.  Balsalmic is a great choice and so is raw apple cider. 

Add some coconut milk or broth. This sweet, aromatic broth will curb the bitterness.  

Top with some stewed tomatoes.  This is my favorite remedy.  

Don't have any canned stewed tomatoes in the pantry?.. No worries, they are so easy to make.  Here's how:

Quick Stewed Tomatoes

Place one can of good quality tomatoes in a saucepan.  Add a good bit of dried basil, pinch of brown sugar (Raw sugar or honey will work as well) and 3-4 Tablespoons of butter.  Slowly simmer together.

voila.. stewed tomatoes. 

These are especially good on collards, a southern favorite.

There's no such thing as natural beauty. jerseylicious sugar plum cookies.

So, I saw these cookies on the internet. Yes, the lovely internet that never lies to you and always has perfectly correct recipes to share by simply download and bake. (can you hear the sarcasm?) 

cute, right? don't you want to make them right away? What?! No?! You're not from Jersey?! Oh.

Yes, yet another recipe that I tried off a blog that flopped and flopped big. Funny thing is 98.9% (yes, that is an exact percentage.. i am that calculated.)  of the time I check recipes against several similar, to ensure success. This time.. uh, I just didn't.  The bright pink girly cookies distracted this jersey girl, that's all I'll have to say.  Well, after altering the recipe.. by which I mean.. adding a full cup of flour more!.. they came out perfectly.  Anyway, these are so fun.. I will be making them again.  Next time in a bright fuchsia pink.  They are simply fabulous for a little girl's "Fancy-fancy" party or a boutique event.  
In the words of the immortal Truvy... "there's no such thing as natural beauty."  Enjoy these guilty pleasures..  very un-natural looking cookies! 

this photo shows lovely finished results..

after figuring out how to make this recipe work. read on. 

  Brightly Hued Jerseylicious Cookies
     

    1/2 cup unsalted butter, softened

    1/2 cup butter flavored shortening

    1 cup natural peanut butter (or whatever kind of pb you enjoy)

    1cup sugar

    1 cup light brown sugar

    4 tablespoons milk

    2 eggs

    1 t. vanilla extract

    3 1/2 cups all purpose flour

    1 1/2 teaspoon baking soda

    1 teaspoon baking powder

    Food colouring gel.. i suggest bright pink or purple

    Sanding sugar mixed with coloured sugar crystals (for added desired bling)

Preheat oven to 375º degrees.

Cream together the butter, shortening, and peanut butter, I used my trusty ol' stand mixer here.  Mix in sugars, egg, milk and vanilla. 

In a separate bowl, whisk together dry ingredients.  Add to wet mixture til just mixed. Don't overwork the dough.  

Add gel food colouring... a lot. Use a toothpick or skewer and add a good gob.  Mix together until you get a brighter than you think necessary hue. Then it's just right! 

Chill the dough for 15 minutes.  

I use a small ice-cream scoop.. which is the perfect 1" size. Roll the dough into approximately 1 inch balls.

Roll balls in mixture of sanding sugar and coloured sugar crystals. (I used raw sugar and purple crystal sanding sugar.. avail at supermarket)

Place on an ungreased cookie sheet or silpat,  at least 2 inches apart.  

Bake between 9 minutes.  Let cookies cool about 1 minute on the cookie sheet (but no more) before removing them to a cooling rack.

After cooling for 1 minute...  Immediately, deposit 1 HUGS striped kiss in the center, gently. Do not push down too much, it will melt through. 

Now run the cookies to a cool fridge (or if you have absolutely no fridge room.. to a dry spot outside or in the garage, if it is winter like it is here) 

The reason you do not want these cookies to sit in your warm kitchen after pushing a kiss on them.. is the kiss will then become molten and melt down into what looks like a demented nipple cookie.  Don't do this.. I did.. I learned and now I tell you. Seriously, if you don't add enough dye.. way more than you think necessary and then don't heed my take the cookies to cool quickly.. you end up with grey-ish demented nipple cookies. Not exactly what I was going for.  see photos of such disappointments.  

Now you know.. and when they work.. THEY are FUN!  SO, go ahead.. trust me and make some!

 THIS, is exactly what the internet will lead you to make. Demented grayish striped deflated nipple cookies. 

 Ok, remedy.  This is the hue you want your dough to look like. GRAPE! purpleicious! and no worries, those little white-ish flecks are the result of choosing chunkalicous peanut butter rather than (yawn) creamy.  But, no.. choose what you like. I won't judge you.

This is where you want the bling! Roll the purple balls in sanding sugar and crystal sugar, colour of your choice.

Puffy purpleicious mounds.. not flat (see photo of error above! grrr.)  Glistening with the "bling" of rolled sugar. 

sugar plum fairies do dance in our kitchen

This is a not so great picture of finished results using my recipe above.
Definitely worth the effort! 

visions of sugar..ed globes of gumdrops, danced in her head..

I think Scarlett's favorite candy is gummies. You know, the really-get-stuck-in-your-2-year-old-teeth-that-you-always-fight-me-when-it's-time-to-brush-and-I-feel-we-never-do-a-good-enough-job-gumdrops and such. mommy stress much? yes. duh. 

So what's one to do when it's her 1st real Christmas that she is understanding...? Make ornaments studded with such pieces of heaven.  Yes, this is one of the ways I ensure her devout devotion to me! 

This project is simple.  Gumdrops (Trader Joe's has an awesome pack of pastel coloured but REAL fruit included ones) 
Styrofoam orbs
Toothpicks, cut in 1/2 

Simply take half toothpick and insert in gumdrop halfway.  Then insert said gumdrop into styrofoam orb. Continue round til you have studded the whole thing.  

To hang, use a heavy wire to poke straight through.  Twist wire so it doesn't lose it's place and gumdrop ball drop to the ground.  Which I am sure, is Scarlett's Christmas wish.  
at top of ball, twist wire into a loop and hang with ribbon.  

Fun, childlike, sugar-laced wonder... It's what christmas is all about.  At least at my house. 

  Or simply set the gumdrop balls on a table, like I lazily did here! This was my Christmas tea table that I decorated.  Using glass cake domes as little snowglobe inspired vignettes. I have a love affair with vintage painted wooden christmas ornaments from all over the world. The dishes are french china and for sale here on etsy.

Another idea, if I had time would be to stick a small dowel in them and place them in a little pot.. cover with snow.  Little gumdrop topiaries... this, i think would be cute lined up down the middle of a holiday table. Alright, convinced.. gonna try one. Will post image later!

vintage ornaments and frames as trays.. measuring cups from the 1930's double as votive holders.

Chewy Chocolate Cookies

With the holidays and baking season upon us, these cookies are amazing just to have on hand and they package up beautifully for an easy, delicious last-minute gift, should you need one.  

Hershey's cocoa powder (unsweetened) works fine here if you don't have any dutch-processed cocoa powder on hand.  Use an ice cream scoop to scoop out the dough and roll into a ball in your palm, then drop into a sanding sugar..  Easy and the cookies come out very round and uniform. Meaning, perty! .. so don't forget to mention they are homemade to get some well-due credit!

(adapted from Martha Stewart Cookies)

Chewy Chocolate Cookies  

2 cups + 2 T. all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups (2½ sticks) unsalted butter, room temperature 
2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
sanding sugar (I used organic sugar) for rolling

Directions:
Mix the dry ingredients in a bowl and set aside: flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture until just combined.

Form the dough into a disk and wrap with plastic wrap. Refrigerate until firm, about an hour.

Preheat the oven to 350°. Scoop the dough into 1¼ inch balls, drop and roll each ball in the sanding sugar.   I used an organic sugar which is slightly brown-hued..  the sugar comes out sparkling in the end.  Raw sugar would work well here, also.  

Place (with room to spread) on a cookie sheet lined with silpat or parchment paper. 

Bake for 10-12 minutes, or until the cookies are set. They will still look a bit gooey when removed from the oven. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.

Recipe: Spiced Coffee

So, I put all this... 

1/2 t cinnamon + 1/4 t cloves + 1/4 t nutmeg + dash of allspice + 1 heaping teaspoon orange zest + the usual amount of freshly ground coffee

...into my french press this morning and came out with the most delicious coffee ever! (And this from someone who doesn't like any flavored coffee or creamers!!)

Turkey Bean Chili and master chef in training

Beans are a nutritional and healthy powerhouse.  duh.  This is nothing new.  Just happened upon Dr. Oz (ooh) the other day, who had an expert on his show talking about the benefits of red kidney and pinto beans..  their cancer fighting properties and how we should try to fit them in our diet as often as possible. So, I thought it was time to share my turkey chili recipe.   

This recipe is my go to for quick and easy (almost all pantry staples), comfort food that makes great left-overs and is just super delicious and healthy.  I feel good eating it and serving it up to my little one.  She loves her "ceci-ers" -pronounced cheechers (garbanzo beans) and "hot dog beans" (kidney).. and they are in there along with black beans and sometimes I even add cannelloni beans.  Beans, beans, beans, beans.  Basically, you can add more or less. I also love the addition of corn here, it not only adds a bit of colour in a dark bowl but it also adds the little bit of needed sweetness and even thickens it a bit. The cinnamon and cocoa may seem out of place here, but they aren't.  Try it.  They both add depth and richness of flavor and trust me, it does not scream "chocolate chili" when you're done.  

This chili does not need to be simmered all day, It can be eaten right away which is what I usually do and love about it.  However.. it can be partially cooked in the pan and then add all ingredients into a slow cooker and cooked on low til you get home or ready to serve.  It's easy, not fussy. I am making this chili more often in winter, heading for the pantry and most often, don't have fresh cilantro on hand.  I found these frozen cubes of cilantro (avail at Trader Joe's) and I love it.. Always have the basil and cilantro in the freezer.. and when I need it a cube or 2 delivers an amazing fresh taste of summer.  Good enough to make guacamole or salsa with. 

Turkey & Bean Chili 

   3 T. olive oil

   1 lb. ground turkey

   1 large onion, chopped

   2-3 cloves of garlic, chopped

   3/4 t. sea salt

   1/2 t. fresh ground pepper

   3 T. oregano

   2 t. cumin

   1 T. unsweetened cocoa (darker preferably) 

   1/4 t. cayenne pepper

   15 oz. can of diced tomatoes

    small can of green chilies chopped (not hot)

   1 cup of chicken stock

   can of black beans, drained and rinsed well

   can of red beans, drained and rinsed well

   can of ceci or garbanzo beans, drained and rinsed well

   can of creamed corn

toppings:

   red onion, chopped

   fresh cilantro, torn

   avocado, large dice

   sliced jalapeños

   sour cream 

1.  Heat 2 T. olive oil in large skillet or dutch oven on medium high. 
2.  Add ground turkey, breaking up with wooden spoon cook till no longer pink and barely done.
3.  Add onion and sauté 2 minutes with turkey meat. Push to the side of pan and drain any excessive liquid with a spoon. Add a glugg of olive oil, to empty side of pan. Add to it garlic and saute till just cooked, not brown, about 1-2 minutes.  Mix into meat/onion mixture.
4.  Turn down heat to low and stir in S+ P, oregano, cumin, cocoa and pepper. 
5.  Add tomatoes, chilies, chicken stock, beans and corn.  Simmer for 20 minutes.

Serve with toppings and cornbread.    

If you like spicy, chipotles in adobe sauce is my favorite heat to add. But it seems everyone around me is not into hot.. and with a little one, we are heat free nowadays.

Making it at Nana & Pop-pop's with my little 2 year old helper

She is fascinated with onion skin, no matter how hard I try to keep her away.

Getting the spices ready.. tap, tap, tap.

Seriously.  Stop touching the onions, already!

always likes to stack the cans

Her favorite part.. rinsing the beans.

Once the spices are added.. such great colour.

Adding chilies and tomatoes

and almost done.. yum!