Crisp Salted Oatmeal Chocolate Chunk Cookies

The original recipe called for white chocolate, but I used dark chocolate since that was all I had on hand.  Don't be fooled, the salty crunch on top is what makes these cookies so good!

 

Prep time: 15 mins

Cook time: 16-18 mins
Makes: 24 cookies

INGREDIENTS:

1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
14 tsp (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality chocolate bar, chopped (not chocolate chips, they are almost always artificial).

1/2 tsp flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Sprinkle a flake or two of sea salt on each cookie.

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Black Bean, Avacado, Cucumber and Tomato Salad

Prep time: 30 minutes

Makes: 5 cups

INGREDIENTS:

1 seedless cucumber, peeled and diced
2 medium ripe tomatoes, diced
2 Hass avocados, diced
15.5 oz can black beans, rinsed and drained
2 tbsp red onion, minced
2 tbsp cilantro, minced
2 limes, juice of
salt and fresh pepper  

DIRECTIONS:
Combine all the ingredients and season with salt and pepper to taste.  Keep refrigerated until ready to serve. Place salad inside a pita pocket or eat with pita chips.

Old-Fashioned Pot Roast

Prep time: 20 minutes

Cook time: 3-4 hours

Serves: 6-8

INGREDIENTS:

1 (3 1/2 to 4 pound) pot roast, fat trimmed

1 tbsp unsalted butter

2 medium onions, halved and sliced thin (about 2 cups)

1 large carrot, peeled and chopped medium (about 1 cup)

1 celery rib, chopped medium (about 3/4 cup)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsps)

1 cup chicken or  beef broth, plus 1 to 2 cups for the sauce

1/2 cup dry red wine, plus 1/4 cup for the sauce

1 tbsp tomato paste

1 bay leaf

1 spring fresh thyme plus 1/4 tsp chopped fresh thyme leaves

1 tbsp balsamic vinegar

Ground black pepper

Table salt

DIRECTIONS:

Sprinkle the pieces of meat with 1 1/2 tsp salt, place on a wire rack set over a rimmed baking sheet and let stand at room temperature for 1 hour.

Heat the butter in a heavy-bottomed Dutch oven over medium heat and brown the meat on both sides. Remove the meat and set aside.  Add the onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes.  Add the carrot and celery and continue to cook, stirring occasionally, for 5 minutes longer.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in 1 cup of the broth, 1/2 cup of the wine, tomato paste, bay leaf, and thyme spring; bring to a simmer. 

Add the roast back on top of the vegetables.  Cover tightly with the lid.  Cook the roasts until fully tender and a sharp knife easily slips in and out of the meat, 3 1/2 to 4 hours, turning the roasts halfway through cooking.

Transfer the roasts to a carving board and tent loosely with foil.  Strain the liquid through a fine-mesh strainer into a 4-cup liquid measuring cup.  Discard the thyme spring and bay leaf. Transfer the vegetables to a blender. Allow the liquid to settle for 5 minutes then skim any fat off the surface.  Add the remaining beef broth as necessary to bring the total amount of liquid to 3 cups.  Place the liquid in the blender with the vegetables and blend until smooth, about 2 minutes.  Transfer the sauce to a medium saucepan and bring to a simmer of medium heat. 

While the sauce heats, remove the twine from the roasts and slice them against the grain into 1/2-inch-thick slices.  Transfer the meat to a large serving platter.  Stir the chopped thyme, remaining 1/4 cup wine, and the balsamic vinegar into the sauce and season with salt and pepper to taste. Serve immediately, passing the sauce separately.

Red Curry with Butternut Squash

Prep time: 15 mins

Cook time: 15 mins

Serves: 4-6

INGREDIENTS:

1 ½ cups unsweetened coconut milk

3 tbsp red curry paste

1 ½ cups chicken broth or water

1 small butternut squash, peeled and cut in generous bite-sized chunks (about 2 cups)

1 red bell pepper, cut into bite-sized triangles

1 green bell pepper, cut into bite-sized triangles

1 small onion, cut into bite-sized triangles

2 tbsp fish sauce

1 tbsp palm sugar or brown sugar

DIRECTIONS:

In a medium saucepan or heavy skillet, bring about ¾ cup of the coconut milk to a gentle boil over medium-high heat.  Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant.  Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. 

Add the remaining ¾ cups of coconut milk, the chicken broth, butternut squash, peppers, onions, fish sauce and palm sugar and bring to a full boil.  Reduce heat to maintain a lively simmer and cook, stirring now and then, until the beef is cooked and the butternut squash is tender but still firm, 5 to 7 minutes.  Remove from the heat, transfer to a serving dish and serve hot or warm.

Grilled Garlic Chicken, Issahn Style

Prep time: 30 mins

Marinate time: 1 hour to overnight

Cook time:  25 mins

Serves: 4-6

INGREDIENTS:

3 tbsp coarsely chopped fresh cilantro

3 tbsp coarsely chopped garlic

1 tsp freshly ground pepper

2 tbsp soy sauce

1 tbsp fish sauce

1 tsp salt

3 tbsp water, or more as needed to grind the paste

3 lbs chicken pieces

DIRECTIONS:

In a small food processor or blender, combine the cilantro, garlic, pepper, soy sauce, fish sauce, salt and water.  Grind to a fine, fairly smooth paste.  Add another tablespoon or two of water if needed to help grind evenly.  You can also mince the garlic and cilantro finely, mash them with the salt on your cutting board, and scrape the mixture into a bowl to mix with the pepper, fish sauce and soy sauce.

Transfer the paste to a large, deep mixing bowl and add the chicken pieces, turning to coat everything well.  Cover and refrigerate at least an hour to overnight, turning occasionally to coat evenly with the marinade.

Prepare a very hot fire in a charcoal grill or heat a gas grill or oven to 450 degrees F.  When hot, place the chicken on the lightly oiled rack or in a roasting pan in the oven, and cook.  Turn occasionally to brown and cook pieces evenly, until chicken is cooked through.  Serve while hot or warm.

The Maccan Family's Zucchini Relish

My coworker brought me a jar of this delicious zucchini relish and I devoured it in less than one week.  She generously shared the recipe with me, which was given to her by a friend of the Maccan family.  This recipe was published in the San Jose Mercury News in 1994.  This relish is so sweet and delicious.  It works great as a topping on sandwiches, burgers or in tuna (my favorite).

Prep time: 1 hour, 30 min plus time to marinate overnight

Cook time: 30 minutes

Makes: 5 cups

INGREDIENTS:

5 cups grated zucchini

2 cups grated onions

6 1/2 tsp salt

1 cup diced green pepper

1 cup diced red pepper

2 1/4 cups sugar

1 1/4 cup white vinegar

2 tsp nutmeg

2 tsp dry mustard or mustard seed

1 1/2 tsp turmeric

1 1/2 tsp cornstarch

1 tsp celery salt

1/4 tsp black pepper

DIRECTIONS:

Place zucchini, onions and salt in a large bowl.  Mix well and cover.  Refrigerate overnight.  The next day place mixture in a fine strainer.  Drain well, rise under cold water and drain again for 1 hour.

Place mixture in a heavy pot with remaining ingredients.  Bring to a boil and simmer, stirring occasionally for 30 minutes. 

Cool completely and store covered in the refrigerator for up to 4 weeks. If you plan to can the relish, sterilize 3 or 4 pint-sized canning jars in boiling water.  Fill with relish, seal and process in boiling water for 10 minutes.  Carefully remove jars with tongs.  Let rest until relish comes to room temperature.  Store in a cool, dark place for up to 6 months.  

Bacon and Cheddar Cheese Breakfast Muffins

I always try to make something special for breakfast when I have house guests, and these breakfast muffins are easy and decadent.  With bacon and cheese they make for a rich and hearty breakfast.  

Prep time: 15 min

Cook time: 17 min

Makes: 6 muffins

INGREDIENTS:

1 1/2 cups all-purpose flour

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

6 slices bacon, well cooked, drained and coarsely chopped

1 cup grated very sharp cheddar cheese

1 egg

2 tbsp oil

1 cup buttermilk

DIRECTIONS:

Preheat the oven (or toaster oven if the pan will fit) to 350 degrees.  Brush a 6-muffin tin with oil.

Thoroughly mix the flour, baking powder, baking soda and salt in a large bowl.  Add the bacon pieces and the cheese and mix in thoroughly.  Whisk the egg, oil and buttermilk together in a small bowl, then stir them into the dry ingredients.

Even distribute the batter into the prepared tin and bake for about 15 minutes, until a toothpick inserted in the middle of one of the muffins comes out clean.  Remove from the oven.  Allow to cool for just a couple of minutes, then remove them from the muffin tin and serve while warm.

Whole-Grain Naan

There are few things better in life than good naan, and this is especially true when it is warm, fresh, and straight from your oven.  This stuff doesn't last long in my house!

Prep time: 2 hours

Cook time: 10 mins

Serves: 6

INGREDIENTS:

2 cups Whole Wheat Flour
1 1/2 cups Unbleached All-Purpose Flour
2 tsp instant yeast
1 1/4 tsp salt
1 tsp baking powder
1 tsp sesame seeds (optional)
2 tbsp (1 ounce) butter or ghee, melted
1/2 cup (4 ounces) milk or whey (from the drained yogurt, below)
3/4 cup (6 ounces) plain whole-milk yogurt
1 large egg

DIRECTIONS:

Whisk all of the dry ingredients together in a large bowl. In a small bowl, lightly whisk together the butter or ghee, milk or whey, yogurt, and egg. Add the wet ingredients to the dry, stirring to form a shaggy mass of dough. 

Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours, for extra flavor and ease of rolling.

Divide the dough into six pieces, and hand-stretch or roll each piece into a thin oval shape. Pull on the front edge of the oval to elongate and create the tear shape. Let the pieces rest, uncovered, while you heat a griddle on high heat. 

Transfer the naan to the griddle. Grill for approximately 2 to 3 minutes on one side, until the bread puffs and begins to look set around the edges. Flip over and finish cooking. Serve warm!

Tandoori Naan Chicken Sandwiches with Herbed Yogurt Sauce

My sister-in-law prepared these sandwiches for us when we up north, and we fell in love with the idea. Originally from Sunset, I've slightly modified the recipe to include the herbed yogurt sauce.  The refreshing mint compliments the spicy tang of the chicken, which is all wrapped in delicious naan.  You can't go wrong! 

Prep time: 35 min

Cook time: 15 min

Serves: 4

INGREDIENTS:

1½ cup Greek yogurt

1 tbsp each minced ginger and garlic and ground coriander and cumin

½ tsp cayenne

¼ tsp turmeric

3 tbsp vegetable oil

1 lb chicken tenders, patted dry

4 medium plain or garlic-flavored naan breads, about 4 oz each

2 tbsp butter

2 medium tomatoes, sliced

½ cup thinly slivered red onion

4 oz feta cheese, sliced

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

Salt and ground pepper

DIRECTIONS:

Whisk together yogurt, seasonings and oil in a medium bowl.  Add chicken and stir to coat.  Let marinate 20 minutes.

Preheat broiler.  Spread chicken out on a rimmed baking sheet and broil until cooked through, 8 minutes.  (We use the BBQ and grill the chicken directly on the grates, but either method works well).  Meanwhile continue with recipe.

Dab naan with a little butter on each side, spread on a rimmed baking sheet and place in oven on rack below chicken.  Cook until toasted and crisped, about 8 minutes.  If you are using a BBQ, oil the grates with cooking spray or olive oil and place naan directly on the grill.  Cook until the naan starts to puff up and is slightly brown, 2-3 minutes per side.

Cut naan in half crosswise and build sandwiches with naan, yogurt sauce, chicken, tomatoes, onion, feta, mint and cilantro.  Cut each in half if large.

Herbed yogurt sauce:

Place 1 cup Greek yogurt, 1/4 cup mint and 1/4 cup cilantro into a food processor and process until smooth.  Season with salt and paper to taste.  Refrigerate if not using immediately.

Sweet, Sticky and Spicy Chicken

Prep time: 10 mins                                              

Cook time: 12 mins

Serves: 4

INGREDIENTS:

1 tbsp brown sugar

2 tbsp honey

1/4 cup soy sauce

2 tsp chopped fresh ginger root or ground ginger

2 tsp chopped garlic

2 tbsp hot sauce

2 skinless, boneless chicken breast halves - cut into 1/2 inch strips

2 tablespoon olive oil    

4 tbsp flour

Salt and pepper to taste

DIRECTIONS:
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.  

Add flour, salt and pepper in a large plastic bag.  Add chicken strips and shake until chicken is completely covered by flour mixture.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. 

Serve over rice with steamed veggies.