Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started! Continue reading
This week, the cherry tomatoes in my garden are sweet and delicious. While they make a flavorful addition to a variety of sauces, cherry tomatoes are so darn cute that it’s fun to cook with them in ways that show off their shape! This recipe combines garden fresh cherry tomatoes with cheddar cheese in a delightful cornbread muffin recipe guaranteed to make you smile. Let’s get started! Continue reading
Are you looking for an easy way to jazz up your weekday lunch?
All over Tokyo, food courts and convenience stores sell triangles of sticky rice filled with all sorts of wonderful goodies. Called onigiri, these snacks fit easily in the palm of your hand, are quite filling, and are very affordable – many cost the equivalent of $1 or less. Our whole family enjoyed sampling onigiri filled with pickles, plums, smoked salmon, and even hard boiled eggs. Our favorite were the plum-filled snacks, which we are creating today.
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Whether you’re making lunch for young children or are a kid at heart yourself, this lunchbox treat is fun, fun, FUN! Simply Continue reading
Our garden produced a nice crop of lovely little purple potatoes this year. The insides are ringed with beautiful shades of violet, but the small size of these potatoes makes them impractical to peel. Voila! Potato chips! What a simple way to show off the color of these heirloom veggies!
On our Kitchen Gadgets page, we’ve provided a link to an affordable gadget which makes potato chips (oil free) in the microwave. It works really well, but makes small batches. We have a LOT of potatoes, and needed to find a way to process larger batches of chips. Aha! This worked like a charm:
Yes, friends, an “As Seen On TV” microwave bacon maker, no joke! We used a mandolin to slice potatoes really thin, sprinkled them with a bit of sea salt, and arranged them in the bacon maker as shown:
We microwaved our chips for approximately 6 minutes (until the chips started to brown). Done! So simple! What a great way to enjoy the high fiber goodness of garden fresh potatoes, without adding fat.
PS – this same technique works for vegetable chips made from yams, beets, carrots, and parsnips. Stay tuned!
My Mom makes these and, like everything my Mom makes, Raisin Crunch cookies are delicious. I enjoy Raisin Crunch Cookies with coffee, because they are crunchy enough to hold up to a quick dunk. To be fair, I enjoy anything with coffee, but still… Happy baking!
Ingredients (Makes 4 dozen)
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup oats (I use old fashioned; quick oats will also work)
1 stick (1/2 cup) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisin bran cereal (variations such as “Honey Bunches of Oats” also work well)
1 1/4 cups flaked coconut
1/2 cup raisins
Step 1) Cream together butter, sugars, egg, and vanilla. Add flour, baking soda, and baking powder. Mix well.
Step 2) Fold in cereal, coconut, and raisins.
Step 3) Drop heaping teaspoonfuls onto baking sheets lined with parchment paper. Bake in a preheated 350 degree oven for 14 – 16 minutes or until cookies are lightly browned.
Step 4) Remove from oven and allow cookies to rest on the baking sheets for 4 minutes. This helps them to crisp – and these cookies are supposed to be crispy! After 4 minutes, transfer cookies to cooling racks. Allow to cool completely before covering and storing.
A few modifications to a basic cookie recipe can lead to surprisingly delicious results. These Jeweled Oatmeal Cookies, for example, are pretty similar to traditional oatmeal cookies. If you look at the recipe closely, you’ll notice that the spices (no cinnamon!) and extracts are a bit different, and we’re using colorful candied fruit instead of plain old raisins. The result is a cookie that’s simple enough for a lunchbox treat, but pretty enough for a holiday cookie exchange. Enjoy!
3/4 cup softened butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon almond extract
1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cardamom
2 cups rolled oats (not quick oats)
Step 1) Cream together butter and sugars. Add eggs and almond extract. Stir until well combined.
Step 2) Add dry ingredients except for candied fruit; stir until all ingredients are incorporated.
Step 3) Gently fold in candied fruit. Drop cookie dough by rounded teaspoons onto baking sheets lined with parchment paper.
Step 4) Bake in a preheated 375 degree oven for 13-15 minutes. Cool on a wire rack.