Chocolate Chip Cookies

The best chocolate chip oatmeal cookies. This recipe is from The Mennonite Treasury (page 173 in the edition I have).

Ingredients

1 cup shortening
2/3 cup white sugar (1/3 is plenty)

2/3 cup brown sugar (1/3 is plenty)

2 eggs

1 tsp vanilla

1½ cups flour

1 tsp salt (if you reduce sugar, reduce salt!)

1 tsp baking soda

1 pkg chocolate chips (2/3 cup is a good amount)

2 cups oats
1/3 cup nuts (optional)

Directions

Preheat oven to 350 degrees. 

Cream shortening, add sugars gradually. Add eggs and beat well. Add vanilla.

Sift flour, salt, and baking soda. Add to creamed mixture.

Add nuts, chocolate chips, and oats last.

Drop by teaspoonsful on greased cookie sheets and bake in 350 degree oven for 12 minutes.

Notes

I've made many variations of this recipe. You could replace some of the flour with bran. You could use a multigrain flour. You could use chopped up chocolate bars instead of chocolate chips.

Leftover Chocolate, Oatmeal Cookies

This recipe is based on the chocolate chip cookies my sister and I have made since we were kids. It's a great way to use up leftover chocolate. I made a double batch, so that's how I'll write it.

Ingredients

1 cup butter

1 ripe banana, mashed

1/3 cup white sugar

1/3 cup brown sugar

4 eggs

2 tsp vanilla

2 cups quick-cooking oats

2 cups all-purpose flour

1 cup whole wheat flour

2 tsp baking soda

1 cup of chocolate (chocolate bars chopped up, M&M's, Smarties, etc)

Directions

Preheat oven to 350.

Cream butter until it's nearly white. Add sugars, beat it more. Add banana, beat it more. Add eggs, beat it more.

Add vanilla. 

Add in dry ingredients. Mix to combine.

Drop by teaspoonful on greased baking sheet (or use parchment). Bake for 12 minutes.

Notes

You can use butter, shortening, margarine, whatever you prefer. I wouldn't swap out more than half of it when adding in banana or apple.

This dough freezes well. Fill a container with cookie dough balls, take out as many as you want to bake at one time. If baking from frozen, you may need to add 2 minutes to the baking time.

Breakfast Waffles

This recipe is inspired by, and uses Pioneer Meat farmer sausage. I adapted a tried and true sourdough waffle recipe.

Ingredients

1 stick of Pioneer Meat farmer sausage, scramble fried

1 tsp epicure Oh Canada seasoning

2 cups all-purpose flour

1 cup shredded cheese

2 tsp baking powder

1/4 tsp salt

1 1/4 cups milk

2 eggs

1/3 cup melted butter

1/2 cup sourdough starter

2 Tbsp maple syrup

Directions

Scramble fry one section of farmer sausage. You could even do half of one section. Once it has been browned, add the Oh Canada seasoning

Preheat waffle iron.

Combine all dry ingredients in a large bowl and stir until thoroughly combined.

In a separate, medium bowl, combine the wet ingredients. Pour the wet ingredients into the dry. Gently stir until just combined. The batter may have lumps but there should be no dry spots.

Sprinkle desired amount of meat crumbles onto the waffle iron, top with waffle batter. Cook until golden brown.

Remove waffles to a cooling rack while you cook the remaining waffles. Keep warm in a 200 degree oven if desired.

Top with maple syrup.

Notes

epicure's Oh Canada seasoning is a blend of maple, onion, garlic, herbs, salt, and pepper

In place of farmer sausage, you could easily use fried bacon or breakfast sausages (scramble fried, well-drained)

Roasted Garlic Parmesan Cauliflower

 crunchycreamysweet.com gets all the credit for this one. And my sister for telling me about it.

Ingredients
1/2 cup butter, melted
2 cloves garlic, minced
1 cup Italian or plain breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 medium cauliflower head

Instructions
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.

Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half if needed.

Melt butter in a small bowl. Stir in garlic.

Place breadcrumbs, salt, pepper, and Parmesan cheese in another bowl.

Dip each cauliflower piece into butter, then breadcrumbs.

Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.

Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

Mexican Street Corn Pasta Salad

Another delicious must-try from tastewithnicki on Instagram. I've typed out her caption from her post. I will update after making it.

Pasta Salad Ingredients
2 1/2 cups dry macaroni noodles
10 oz bag of frozen corn 
1/2 cup cotija cheese (Parmesan works fine too)
1/2 cup red onion, diced
2 jalapeños, chopped
1/2 cup cilantro, chopped
2 garlic cloves, minced
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp cayenne

Dressing Ingredients
1 cup mayo
1/2 cup sour cream or Greek yogurt
1/4 cup lime juice
2 tsp lime zest
1/4 tsp salt
1/4 tsp pepper

Notes

Corn: cook according to directions. I roasted mind in a pan with garlic powder and tajin for 6-8 minutes on medium heat

Mexican Rice Casserole

I was in the mood for a Mexican-inspired, rice-based casserole. This is what I came up with.

Ingredients:
1 lb lean ground beef or ground chicken

2 small onions

3 cloves garlic

2 cups rice

1 box of Campbell's concentrated beef broth

1 can crushed tomatoes

1 Tbsp taco seasoning

1-2 cups black beans (depending if you like a little or a lot)

1-2 cups frozen corn

salt and pepper

Toppings:

sour cream

cilantro

green onions

tomatoes

avocado with lime

salsa or pico de gallo

Directions:

Fry up the ground beef/chicken as per usual. Add finely chopped onion and garlic towards the end of the frying process. Lightly salt.

While waiting for the beef, rinse the rice thoroughly.

Layer a 9x13 pan:

ground beef mixture

rinsed rice (lightly salt it)

pour the beef broth (I used 1 1/2 cups total) over the rice

add the full can of crushed tomatoes

sprinkle black beans and corn on top (lightly salt again)

add any other vegetables you prefer at this point

Cover with parchement. Bake at 350 degrees until rice is done. I needed about 1 hour and 30 minutes.

Remove foil, top with shredded cheese. Broil.

Add toppings to taste.

Notes:

This can be made in a Dutch Oven as a one-pot meal.

Works well divided between two 8" square baking dishes. Bake both, put one in the freezer.

Barbecue Seasoning

I've never even considered a dry barbecue seasoning. Found this one and it's epic.  

myforkinglife.com/homemade-bbq-seasoning/

I used this seasoning for this Honey Jalapeño Chicken recipe.

Ingredients:

1 Tablespoon smoked paprika

2 teaspoon brown sugar

1 teaspoon celery salt

1 teaspoon garlic powder

1 teaspoon dry mustard

½ teaspoon black pepper

1 ½ teaspoon Kosher salt

Combine, store in an air-tight container. 

Notes:

Does it have to be the smoked variety of paprika? Yes. Absolutely.

Honey Jalapeno Chicken

This recipe calls for a barbecue seasoning, which deserves its own post. Here's the link to the original: myforkinglife.com/homemade-bbq-seasoning

Ingredients:
4 chicken breasts
4Tbsp honey
1 jalapeño
4 Tbsp all-purpose flour
2 Tbsp cornstarch
2 Tbsp barbecue seasoning
4 small to medium Russet potatoes
1 1/2 cups sugar snap peas
2 cups green beans
oil
salt and pepper

Directions:

Preheat oven to 450°.

Cut potatoes into 1/2" wedges. Add potatoes, 1 Tbsp oil, and half of the BBQ seasoning to a baking sheet. Season with salt and pepper, toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, approximately 25 minutes.

While potatoes roast, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each chicken breast until 1/2" thick. Season with salt and pepper. Combine remaining BBQ seasoning, flour, and cornstarch in a large bowl. Add chicken. Toss to coat.

Heat a large pan over medium-high heat. When hot, add 2 Tbsp oil, then chicken. Cook until golden-brown, 2-3 minutes per side. Don't overcrowd the pan. Cook in 2 batches if needed, using 1 Tbsp oil per batch. Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10- 12 minutes. Wipe pan clean.

While chicken cooks, trip snap peas. Trim, then halve green beans. Heat the same pan over medium-high heat. When hot, add beans and 6 Tbsp water. Cook, stirring often, until water evaporates, 3-4 minutes. Add snap peas and 1/2 Tbsp oil. Cook, stirring occasionally, until tender-crisp, 2-3 minutes. Season with salt and pepper, then set aside.

Core, then finely chop jalapeño, removing seeds for less heat. Stir together jalapeño and honey in a small microwavable bowl. Microwave on low until warmed through, 25-30 seconds. Season with salt.

Divide the potatoes, chicken, and veggies between plates. Drizzle hot honey over chicken.

Notes:

You may want to use gloves when handling the jalapeño.

Chocolate Protein Bites

Another Instagram keeper! This is from @hustleandsquats 

In a bowl:

2 1/2 cup oat flour
1/2 cup protein powder, vanilla or chocolate
1/2 tsp salt
2/3 cup honey
1 cup natural peanut butter
2 Tbsp melted coconut oil
2 tsp vanilla
3/4 cup mini chocolate chips


STEPS:

Roughly combine everything but the chocolate chips in a bowl.

Add chocolate chips and mix the rest with your hand.

Press evenly into an 8x8 pan

Refrigerate 1 hour

Cut into 12 even bars and wrap individually in plastic wrap

Refrigerate

Notes:

I assume a person can buy oat flour. I just threw oats in a blender until finely ground and used that.

Line the pan with plastic wrap, wax paper, or parchment for easier removal. Lift from pan, place on cutting board, cut into desired size and shape. We preferred small cubes and stored them in a container for easy addition to work and school lunches.

Cucumber, Avocado, Feta Salad

I'm starting a social media fast so I need to write out the recipes I have saved on Instagram. This is a keeper for sure. @howtofoodprep 

Salad:
4 Persian cucumbers
1 avocado
1 shallot
1/4 cup fresh dill, finely chopped
1/2 cup feta cheese

Dressing:
1/4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
2 cloves garlic, minced
salt and pepper to taste

Toss and serve

Notes:
This recipe would be flexible in various ways, including adding more avocado, less cucumber, using red onion instead of shallot, adding red pepper, etc.

Roasted Cauliflower with Creamy Coconut Sauce

I came across this epic-sounding recipe on Instagram, courtesy of themodernnonna ⠀⠀

The Cauliflower:

5-6 cups of cauliflower florets — I used a small head of cauliflower

1 tablespoon avocado oil

salt and smoked paprika to taste

The Sauce:

1 tablespoon oil — avocado oil or olive oil

1 small finely chopped onion

3 minced garlic cloves

salt and pepper to taste

1/2-1 teaspoon turmeric powder — I measure with my heart

1/3 cup tomato sauce or Passata

4 tablespoons of the cream that sits on top of a can of coconut milk — add some of the coconut milk if you need to thin it out

1 cup finely chopped spinach is optional

parsley or cilantro for garnish is optional⠀⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀

You will also need cooked Jasmine rice or any you enjoy. I used 1 cup of dry jasmine rice and boiled it with 1 3/4 cup water and some salt

Preheat the oven to 450F. Add the raw cauliflower florettes on a baking sheet lined with parchment paper. Drizzle on the oil, add salt and smoked paprika to taste. With clean hands massage it really well and bake for 25 minutes or until roasted. In a pan on medium-high heat start sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. You do not want anything to burn. Add the spices to taste and stir again. Add the tomato sauce, the cream that sits on top of a can of coconut milk and stir. Let it simmer on low heat for 3-4 minutes. Add the roasted cauliflower and let it simmer for another 2-3 minutes. Optionally stir in some chopped spinach and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.