Summer Solstice Cookies

      In a desperate attempt to apease the weather gods and put an end to the rain/snow/wind trifecta that has plagued the past three weekends, I made summer solstice cookies this afternoon. I call these "cookies" but they more closely resemble a nutty-granola-loving-whole-wheat-kick-in-the-pants. I seldom make these because the ingredient list is so long and expensive... but they are worth it. They will be enjoyed best on the longest day of the year, when you have taken advantage of ever drop of sunlight whether it be hiking to a subalpine lake or snow boarding down the face of a mountain. They'll power your summer time adventures way better than any cliff bar could and 100 times more delicious. 

Recipe courtesy of Tim from Yosemite.

2 bananas (smushed)
¾ cup butter (I use smart balance) melted
1 ¼ cup brown sugar
3 tsp (or more) vanilla
1 tsp salt
1 cup whole wheat flour
1 cup almond meal (you can get it from bulk section @ Trader Joes)
1 ½ cup whole oats
1 ½ tsp baking powder
½ cup shredded coconut
½ cup crushed/sliced almonds
½ cup dark chocolate chips
½ cup dried cranberries

375 degree oven. Mix first 4 ingredients in on e bowl and dry ingredients in another.

Then combine the two. Add fruits, nuts and chocolate. Make golf-ball sized dough balls

and place on greased cookie sheet. Bake 10-12 minutes.

They come off the cookie sheet in one piece if you let them cool first. When they’re hot,

they taste great, but fall apart.

I use the flour to adjust the “wetness” of the dough before putting it on the cookie sheet.

Make it like the perfect cookie dough, (maybe a titch dryer)

Gnocchi

This is the recipe my Grandma used. The instant potatoes was a recent modification to make the gnocchi lighter and fluffier. You can used normal mashed potatoes instead if you like.


1 cup instant potatoes
2 1/2 cups flour and to work with
2 1/2 tsp baking powder
1 tsp salt


Make the instant potatoes according to package directions leave out butter just use water. Mix potatoes and flour; break 2 eggs into well of flour/potatoes. Work 'til stiff and well mixed. Roll rope, cut, do finger roll. (You can roll them off a fork too). Line cookie sheet with gnocchi and make sure you use enough flour so they don't stick. You can sprinkle the baking sheet with cornmeal if desired. When ready to serve boil water and dump in. When the gnocchi surface they are finished. Scoop with ladle or drain in colander. Love you Mary Reel!


How to roll your gnocchi: http://www.youtube.com/watch?v=TCdVU_9X5ck

Kale and Pumpkin Ministra

This was inspired by my Aunt Sharon who gave everyone a box of kale chips for Christmas this year. This is another dynamite tastespotting find. Original blog here. I used butternut squash instead of pumpkin and it turned out beautifully. The butternut gave it a wonderful natural sweetness.  

Kale and Pumpkin Ministra

Inspired by a recipe in Food and Wine

The original recipe calls for butternut squash pasta and gently wilted kale. I decided I wanted a heartier and richer flavored soup, so I used some of stash of fancy Peruvian Christmas Lima beans in place of the pasta and roasted the veggies in the oven.

What you’ll need~

1/4 cup Olive Oil

1 large onion, coarsely chopped

1 small pumpkin, or squash of your choice, seeds rinsed and reserved and cut into quarters

3 garlic cloves, thinly sliced

1 teaspoon dried sage, crumbled

1 bunch kale, stemmed and chopped

4 cups chicken broth

Salt and pepper

1-2 cups beans, cooked

Parmesan for shaving

Heat the oven to 375.

Toss the pumpkin and onion with half of the olive oil, a generous pinch of salt, a couple of grinds of pepper and the crumbled dried sage. Place on half of your baking sheet.

Place in the oven and bake until the pumpkin is tender. About 30 minutes. Be sure to stir the onions here and there so they don’t char too much.

Toss the kale with the rest of the olive oil, the reserved pumpkin seeds and sliced garlic.

After about 15 minutes into cooking, add the kale to to the other half of the baking sheet.

Stir the kale every 5-10 minutes until it’s nice and crisp. About 15 minutes.

Once the kale is cooked and the pumpkin is tender, remove from the oven and set aside until the pumpkin is cool enough to handle.

In the meantime, warm chicken broth in a large saucepan and add the beans. Add the kale and onions.

Scrape the pumpkin meat out of its skin, and cube up the meat as best as you can. Toss into the broth.

Let simmer gently for about 20 minutes to allow the flavors to come together.

Serve warm with a generous serving of parmesan shavings on top and some crusty bread for sopping on the side.

EJS's Legendary Challah

This is a guest post from ELS. You can find her complete recipes and stunning photography at Adventures of an Arbophile. Check it out!

Challah Bread:

1. Mix 1.5 tablespoons yeast in 1 3/4 cups luke warm water with 1 T sugar - let sit for 5min while beating eggs.
2. Beat 3 egg yolks and 2 whole eggs well in a large mixing bowl.
3. Add risen yeast mixture and combine with 1/2 c more sugar, 1 T salt, and 1/2 c canola oil.
4. Add flour until can't mix anymore with a fork or spatula, then use hands to knead in remaining flour on a counter top (~6-7c total) - should feel pliable but won't bounce back when poked.
5. Put dough in bowl, and then in warmed oven, covered with a dish cloth for ~2 hours or until has doubled in size.
6. Punch in middle and knead another few minutes. If you want to add fresh herbs or spices, now is the time to do it. (HIGHLY recommended: any fresh herb combo, rosemary-parmesan, cinnamon-sugar, honey-sage).
7. Follow ChaiTime directions on cutting and braiding http://chaitimeblog.wordpress.com/2006/09/03/video-braiding-a-six-strand-challah/
8. Place on 2 greased or floured baking sheets (parchment paper works too). 
9. Cover and let rise in a warmed oven for another 45min.
10. Rub all over with an egg wash (well beaten egg + 1 T water). Crack sea salt over savory loaves.
11. Bake for about 35 min on 350-375. You'll know it's done when you tap on the bottom with a wooden spoon and it sounds hollow.
12. Enjoy with loved ones.

Challah Queen.

Goodies for Ms. Mara's Graduation party. Cake recipe here.

The beautiful graduate!

Mussel Chowder

I was inspired by the delicious chicken chowder pit stop we made in Idaho a few weeks ago. This is a hybrid version of a few different recipes. This would be utterly amazing in a freshly baked bread bowl.... just throwing that out there. 

Ingredients:

• 1 onion finely chopped
• 1 leek finely chopped
• 1 carrot finely chopped
• 2 sticks celery finely chopped
• 3 garlic cloves
• 6 slices bacon
• 1 TBS butter
• 2 TBS olive oil
• 3 TBS beef broth powder
• 1 butternut squash, pealed and cubed
• 1 can sweat corn
• 16 oz boiling water
• 2 cans mussel meat
• 16 oz milk
• 8 oz extra sharp cheddar, grated 
• sea salt and black pepper
• ground bay leaves 
• ground thyme
• ground sage
• garlic powder

What to do:

• heat the butter and olive oil in a heavy based pot or big ass skillet
• add the onion, leek, garlic, carrot and celery and cook until soft (about 5 minutes)
• push veggies off to one side of the skillet; add the bacon strips and cook for 5 more minutes
• add the canned corn and squash
• in the mean time bring water to a boil and dissolve beef powder
• once bacon is browned remove from skilled, slice into small pieces and return to skillet; add spices to veggie bacon mixture
• add the broth, bring to a boil for a few minutes and then allow to simmer for about 15 minutes on a low heat and until squash is tender
• gently mash the squash with a potato masher
• add the mussels and the milk and bring to the boil and then reduce heat and simmer for 5 minutes
• adjust the seasonings and add cheddar cheese 

for your listening pleasure

....and more