recipes for the dayPosted: February 11, 2011 | |
The lovely illness which has taken hold of my body is putting up an admirable fight… But I’ve had enough thanks. Didn’t do much today in the way of homework/studying. I did however, get a handful of normal Saturday activities done today so I don’t feel as guilty taking a day from school work. For the mussels, I made a half batch and it was AMAZING… Truly delicious. The cookies are also really yummy- the sandwich cookies smell like a warm bowl of cinnamon oatmeal; the chocolate cookies taste like a glazed chocolate donut. Needless to say I will be going to bed full and happy. I will freeze half (or a little more than) of both the cookie batches and defrost a few as we need them for lunches or desserts. I find freezing them ASAP helps keep me out of trouble, though I have been known to eat frozen cookies and cookie dough…. Tomorrow I will be making a loaf of bread, a batch of Greek lemon-rice-chicken soup and doing lots of homework oh and… definitely going for a run because the temperature will be over 30, FINALLY.
Preheat oven to 350. Toast 1/2c rolled oats on cookie sheet for 10 minutes, rotating and stirring halfway through cooking. Transfer to a medium bowl with 1 1/3c whole wheat flour and 1/2t salt. In a large bowl, beat 6T butter, 6T applesauce and 1/2c light brown sugar until light and fluffy. Add 1/2t vanilla extract, beat to combine. Add oat mixture to butter and mix thoroughly. Form the dough into a disk and wrap in plastic. Refrigerate for 2 hours. Preheat oven to 325. On a lightly floured surface roll dough to 1/8 inch thickness. Cut out cookies with a 1-2″ cookie cutter. Place 1/2 inch apart on baking sheet. Bake until golden, 12-15 minutes, rotate sheets halfway through cooking time. Let cool 5 minutes. Once completely cool make a sandwich with 2 cookies and 1/2t filling (either Nutella or jam). Makes 30 sandwich cookies, 1 sandwich/serving.
Cakey Chocolate Cookies
Sift together 2c + 2T whole wheat flour, 3/4c cocoa powder, 1t baking soda and 1/2t salt. In a large bowl cream 10T butter, 10T applesauce and 2c sugar until light and fluffy. Add 1/2c egg beaters and 2t vanilla extract. Gradually add dry ingredients to the butter mixture. Form into a disc and wrap in plastic, refrigerate for 1 hour. Preheat oven to 350. Shape dough into 1″ balls, roll in sugar. Place on baking sheets lined with parchment paper. Bake 10-12 minutes, rotating halfway through. Makes about 40 cookies.
Mussels in Spicy Garlic Broth
Spray a large skillet with non-stick spray and set over medium heat. Add 1 red onion, chopped and 4 garlic cloves, minced. Cook, stirring occasionally about 3 minutes. Add15oz can diced tomatoes, 1/2t red pepper flakes, 1/4t salt and 1/4c water, bring to boil. Reduce heat, cover and simmer about 5 minutes. Add 4lb mussels, scrubbed and debearded to skillet and stir gently. Cover and cook until mussels open, about 5 minutes– stirring gently a couple of times during cooking. Discard any mussels that don’t open. Serve with 1/2c whole wheat linguine per person (Points Plus: 2). Serves 4. Points Plus: 3