recipes for the day


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.

Sandwich Cookies

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 tomatoes1/2t red pepper flakes1/4t 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

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