yum – Page 28

Adventures in the Kitchen with Michelle

September 6, 2012August 29, 2012 by KTgreen

While TS Issac was whirling outside, Michelle was creating inside…

Since I’m trapped inside as Issac The Storm invades outside, I’m baking. Note my list of priorities for today (a world of technology and I’m scribbling on an envelope).

The vacuum hose still rolled up, and I’m only wearing my workout clothes as a reminder so far. What I really want are COOKIES! Now, I consider myself a fair cook and an OK baker. Which means, at times, things go wrong. Well, this morning things went very wrong, or maybe very right. As we all know some of the best creations have come from complete mistakes and improvisations. Like, nachos and Teflon my Munchkinesque Cookies are destined for greatness! (OK, I’ll get over myself in a minute – but I’m sharing them with you – you’re welcome) I was tired of making diet version of cookies that all ended up yummy, but really just versions of an oatmeal/nut healthy cookie… now I want chocolate! Since I was little, I loved what I called Earthquake Cookies. Those super chocolatey crinkle cookies that Grandma made and that I lost the recipe for years ago. I asked my Mom for it a while back and she sent me a couple versions, none of which was the Real McCoy. Although, one presented itself as the ‘healthy’ version and was screaming to be made. Any cookie recipe that dares to list the calorie and fat content deserves a look and maybe even a test. Unfortunately, my test failed miserably …. Or did it? Turns out, as I already knew, my exchanging the sugar for Whey–Lo and the oil for coconut oil, meant the cookies would not spread and ‘crinkle’ as they should. But at only 81 cal., and 4g fat in the full recipe, I felt the exchange may be worth a test.

I made the batter, let it set and fired up the oven this morning. When I removed the test pan from the oven I was disappointed until I took a bite. I instantly thought of a DnD Munchkin…only it’s NOT a doughnut. I won’t go into my love/hate relationship with doughnuts. Although, it’s not unlike the bad boyfriend most of us encounter somewhere in our past. You know the one with a tantalizing and slightly naughty first impression, but horrifying longterm effects. Ugh – dough nuts!

William grabbed one, sleepy eyed, said “Wow, they even have glaze on them…” He and his pre-8am ‘faux-hawk’ (aka fake mohawk) hairdo came back for more. As he said “Hurry up with the camera, my mouth’s watering already!” So, let’s adventure into a baking dimension of weirdness. Where things should not taste good, but do.

Michelle’s Munchkinesque Cookies:

3 Eggs

1 1/4 Cup Whey-Lo

4 oz (2/3 Cup) Bittersweet Chocolate Chips (or baking choc) melted.

1/2 Cup Coconut Oil

2 tsp Vanilla

2 tsp Baking Powder

2 Cups AP Flour

Powdered Sugar, for dusting

Step 1: Gather the goodies.

Note a few of my favorite things…the cookie scoop, the crazy Ove’Glove, and the test pan. A small version of the larger one to test 2 cookies at a time.

I didn’t bother to photo-log the process of mixing the batter – melt the chocolate in the microwave (slowly), mix the wet, add in the chocolate, add in the dry. Let the batter sit in the fridge.

Step 2: OK, now scoop out enough dough for a 1″ ball. Roll into a ball (looks like Tootsie Roll).

Michelle's Munchkinesque Cookies — Step 2

Step 3: Get some powdered sugar in a round bowl and roll them around. Get back on that pan.

Step 4: Bake those puppies at 375deg. For 10 min. Take them off the pan right away and cool on a rack. They will be cracked – that’s OK.

Step 5: Look at that – they look just like ‘those famous doughnut holes’ !

Step 6: Lovely texture. And firm enough to be covered with a chocolate glaze too.

Step 7: Find a victim…

Step 8: Ooo, a thumbs up!

Wow Michelle, those sound really good. I might have to risk setting the kitchen on fire and make this recipe. Or maybe Michelle will just have to bring a batch for our annual Labor Day cookout!

Adventures in the Kitchen with Michelle

August 22, 2012 by KTgreen

Now that William’s back in school, Michelle returns to post her yummy and healthy recipes on Wednesday.

Since we’re supposed to be eating healthier, here’s a tasty side dish or even something for your Meatless Mondays. (I just heard Rebecca gasp at the word ‘meatless’) This is from our friends at Whole Foods. This is one that actually looks just like the pro-photos shoot! Almost too pretty to eat, but at 60 calories (most of which is from the olive oil) I’m not holding back!

Veggie Pasta:

Ingredient List:

2 – Zucchini Squash

2 – Yellow Squash

1 – clove Garlic (and/or a shallot if you have one)

1 – cup Grape Tomatoes

5 – Sundried Tomatoes

1 – Tbl Basil (I like fresh)

1 – tsp Oregano (fresh if you have it – I don’t)

Salt & Pepper

1 – Tbl Olive Oil

Step 1: Nothing fancy here…except the olive oil. I like this one for dressings because it’s so peppery (and expensive). I have a thing for olive oil from either California, or Spain. I find the Italian Extra Virgin sort to be, well kinda bitter. But what do I know.

Step 2: Using the peeler, and I know you’ve got one, make the ‘pasta’. A mandoline is too clumsy and makes thick slices, these are paper thin.

Step 3: Take it down to the seeds, they just crumble away. Chop them up for your salads or hide them in a soup. Don’t peel your fingers too – ugh – go get a Band-aid!

Step 4: Look how pretty! (yes, I lost Rebecca at Step 3)

Step 5: This is how I do basil…a chiffonade (too much Food & Wine magazine)

Step 6: Roll the stacked leaves and slice…impressive…I knew you could do it (yes, Vera I see you rolling your eyes 😉

Step 7: You know how to chop garlic, little tomatoes, and toss in the sundrieds. Now add in that Mediterranean Oregano (not the Mexican, yes there is a difference….and not the California kind!…it ain’t that kinda party)

Step 8: Look at that – gorgeous and it’s not even plated. This is where you add your olive oil, salt/pepper, and serve. Or, if you’re serving later hold that step and put in the fridge. The dressing step will make the squash melt a bit – not yummy.

There you go Veggie Pasta – magazine cover ready. A glass of wine (or my ‘stunt wine’ so I don’t have to open that bottle…mineral water), and a fork is all I need.

So, if you want to feel all Johnny Carrabba, light up the olive oil, sundrieds, and oregano for a minute, toss in the garlic, then the squash. Sauté’, add a little butter (can’t make a butter/wine sauce without it!) and hit it with a little of that wine. And add the rest. Put next to a grilled piece of meat, of most any kind. (there, happy Rebecca – m e a t !)