Four Nights A Week

Adventures in Eating

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Amy’s Writing, Photography and Art can be found at amybisson.com

  • 10 Jan 2022: Vegan Instant Pot White Bean Stew

    A goal for 2022 is to incorporate more vegan cooking into our rotation and to use our Instant Pot more frequently. This stew, billed as a “dump-and-go” was creamy and delicious and, most importantly easy to assemble. The only trick was remembering to soak the dried beans before cooking. Here’s where I skipped the direction for an overnight soaking. Instead, I started soaking the dried beans in the early morning – 8 hours later, the stew was ready to assemble.

    Like many Instant Pot fans, I’ve found I can quickly prep a pot of dried beans and that little bit of effort is truly worth it. Canned beans can be quite good, but to me they don’t impart the creamy texture of dried beans cooked from scratch. An Instant Pot makes that ever-so-much-more easy.

    This recipe comes from the website Rainbow Plant Life. Plan on about an hour’s cooking time so that the Instant Pot pressure can be released using natural release method.

    Vegan Instant Pot White Bean Stew

    Nisha Vora of Rainbow Plant Life

    Ingredients for the Stew

    • 12 ounces dried white beans, such as cannellini or great northern beans, soaked overnight (I opted for great northern beans)
    • 3 medium shallots, diced
    • 4 garlic cloves, chopped
    • 3 celery ribs, sliced
    • 1 large or 2 small-to-medium Yukon Gold potatoes, scrubbed, peeled, and grated
    • 3 1/2 cups  vegetable broth (the broth I used made this pretty salty – I’d opt for water or half water-half broth next time)
    • 1 to 1-1/2 tsp ground cumin (use 1.5 tsp if you love cumin)
    • 1 tsp sweet or hot paprika (I went with the hot)
    • Bouquet garni: 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, tied tightly together with kitchen twine
    • 1 ½ – 2 tsp kosher salt
    • Freshly cracked black pepper to taste
    • 1 (14.5-oz) can crushed tomatoes
    • 3 TBSP  tomato paste

    Ingredients for Gremolata topping

    • 1 large handful of Italian flat-leaf parsley, leaves and stems
    • 1 large garlic cloves, peeled and left whole
    • 1 small FRESH lemon
    • Coarse or flaky sea salt
    • For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread

    Method

    1. Pour the vegetable broth into the Instant Pot. Add the soaked and drained white beans, shallots, garlic, celery, grated potatoes, cumin, paprika, salt, pepper, and the bouquet garni. Stir to combine.
    2. Pour in the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir in, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).
    3. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
    4. While the stew is cooking, prepare the Gremolata Topping. Roughly chop the parsley. Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
    5. Once the 12-minute timer has completed and beeps, allow a natural pressure release (i.e, let it release without opening the valve to VENT).
    6. Open the pot and taste for seasonings, adding more salt as needed. Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil, and serve with whole grain bread.

  • 07 Jan. 2022: Squash, Apple & Warm Lentil Salad

    We are getting our first real snowfall of Winter 2022 today, so I decided to change things up a little by making our big meal for mid-day.

    Food & Wine published this warming Winter-weather salad in 2013. The original recipe was developed by Nick Wilber and it ticks all the right boxes for a snowy day – warm, easy-to-acquire ingredients and filling. Link to the recipe below for more cooking suggestions AND a suggestion for a complementary wine pairing. Full disclosure: I cut the recipe in half because there are just two of us – a double-sized portion was more than enough as a main.

    Squash Apple & Lentil Salad

    Recipes from Chef Nick Wilber published in Food & Wine, December 2013

    Ingredients (this proportions are yield 16 servings)

    • 6 TBSP extra-virgin olive oil (plus more for drizzling )
    • 1 medium shallot, minced 
    • 3 garlic cloves, minced 
    • 2 cups French green lentils (important to use the Le Puy or French), rinsed 
    • 3 thyme sprigs 
    • 3 TBSP fresh lemon juice 
    • 2 TBSP chopped chives, plus more for garnish 
    • Kosher salt 
    • Freshly ground black pepper 
    • 6 TBSP unsalted butter, melted 
    • 3/4 tsp ground cinnamon 
    • 1/2 tsp freshly grated nutmeg 
    • 1/8 tsp ground cloves 
    • 2 medium acorn squash (3 pounds)—scrubbed, halved, seeded and cut into 1/2-inch-thick wedges (Because our local grocer waxed the outside (!), I opted to peel the squash)
    • 1 Golden Delicious apple—quartered, cored and sliced 1/4 inch thick 
    • 1/2 small head radicchio, leaves torn into small pieces 
    • Parsley sprigs, for garnish

    Method

    1. In a large saucepan, heat 2 tablespoons of the olive oil. Add the shallot and cook over moderate heat, stirring, until lightly golden, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 2 minutes.
    2. Stir in the lentils, thyme and 3 cups of water and bring to a boil. Cover and simmer over low heat until the lentils are tender and all of the liquid has been absorbed, about 30 minutes.
    3. Discard the thyme sprigs. Transfer the lentils to a medium bowl and let cool slightly. Stir in the lemon juice, 2 tablespoons of chives and remaining 1/4 cup of olive oil; season with salt and pepper.
    4. Meanwhile, preheat the oven to 400°. In a small bowl, whisk the butter with the cinnamon, nutmeg and cloves; season with salt and pepper.
    5. In a large bowl, toss the squash with 5 tablespoons of the spiced butter and season with salt and pepper. Arrange the squash on 2 baking sheets and roast for 10 minutes.
    6. In the same bowl, toss the apple with the remaining 1 tablespoon of spiced butter. Turn the squash wedges and add the apples to the baking sheets. Roast for about 10 minutes longer, until the squash and apples are tender and golden.
    7. Arrange the squash, apples and radicchio on a serving platter. Spoon the lentils on top and drizzle with olive oil. Garnish with parsley and chives and serve.

  • 02 Jan 2022: Moosewood Spicy Tomato Soup

    Late last month, I read about about Tweeter Brian Gorman who made a project of cooking as many recipes from Mollie Katzen‘s Moosewood Cookbook as possible . Just as I was thinking that would be an awesome plan for 2022, Mollie Katzen herself posted an encouragement to the Twitterverse:

    Anyone want to do the same as Brian and go on a Moosewood Cookbook recipe bender for 2022? I’d be delighted to converse with you here along the way.

    along with a request to tag posts and photos with #Moosewood2022. So here I am in the first days of 2022 posting a recipe from my revisit to a well-loved copy (copyright 1977!) of Moosewood: Spicy Tomato Soup (page 4).

    Living in the New England tundra in January means our fresh tomatoes are usually hard nubs of something trucked in from a warmer climate – not great for the palate or for my carbon footprint. However, that logistical problem didn’t stop me from making this deliciously warming soup. I opened up a can of whole plum tomatoes, chopped them, and threw them into the pot. I’ll have to wait until August when our fresh tomatoes are abundantly available to make a taste comparison, but my initial thinking is, not bad.

    After such a difficult December, it’s nice to have new challenges to look forward to and, for me, cooking at least one recipe a week from Moosewood is something I plan to do. Challenge accepted.

    Ingredients:

    • 1-1/2 c minced onion
    • 3 cloves crushed garlic
    • 1 TBSP butter
    • 1 TBSP olive oil
    • 1 tsp dill weed (I used fresh)
    • 1/2 tsp (or more) black pepper
    • 1 2-lb can of crushed, concentrated tomatoes plus 2 cups stock or water OR 6 cups chopped tomatoes plus their liquid (I used the crushed)
    • 1 TBSP honey
    • 1 TBSP mayonnaise or sour cream (I used nonfat Greek yogurt)
    • 2 medium fresh tomatoes, chopped (used canned plums because it’s winter here)
    • yogurt, parsley and scallions for the topping

    Method

    1. Sauté onions and garlic with salt in combined olive oil and butter in a large kettle or large saucepan. Cook five minutes until translucent.
    2. Add dill, pepper,tomatoes and honey.
    3. Cover and simmer at least 45 minutes on low heat.
    4. Five minutes before serving, whisk in mayonnaise or sour cream (or in my case, Greek yogurt). Taste to correct seasonings.
    5. Serve hot, topped with yogurt, chopped parsley and scallions.

  • 21 December 2021: Wild Rice, Mint & Pomegranate Salad

    The Winter Solstice means our living space receives barely any light as the sun no longer is high enough in the sky to clear the brick walls of the re-purposed cotton factory in which we live. So, along with many others in New England, we needed a bit of brightness to remind ourselves that Winter can also be made light with some deep and beautiful colors. The clean taste of pomegranate seeds along with fresh mint and arugula brilliantly blended to create a perfect winter salad.

    This salad recipe was adapted from the original developed by Laura Washburn in The Pressure Cooker Cookbook and is available from multiple vendors. The recipe found in the Washington Post was adapted by Stacy Zarin Goldberg.

    Wild Rice, if not cooked thoroughly and correctly, can be pretty chewy and not in a good way, so it was interesting to (finally) learn how to adequately cook it using pressure cooking. While I’ve been informed that a pressure cooker has traditionally been a wedding gift of importance to many French brides, they’ve always frightened me. I’ve only recently become a fan of pressure cooking and followed the suggested cooking methods for an Instant Pot.

    Wild Rice, Mint, and Pomegranate Salad

    Adapted by Stacy Zarin Goldberg, Washington Post

    Ingredients

    FOR THE SALAD

    • 2/3 c soft dried apricots, peaches or mangoes
    • 2/3 c uncooked wild rice (4 ounces package)
    • 3 cups cold water (for InstantPot, use just 2 cups)
    • salt
    • black pepper
    • 1/2 c pine nuts, toasted; may substitute shelled pistachios or pumpkin seeds (I used a mix of pine nuts and pistachios)
    • 2 medium carrots, cut into 1/4-inch dice (about 3/4 c diced)
    • 3 scallions, white and light-green parts, roughly chopped
    • Large handful fresh mint leaves
    • 1 small bunch baby arugula (about 4 ounces or 3 1/2 to 4 loosely packed cups)

    FOR THE DRESSING

    • 1/4 c pomegranate molasses
    • 1/4 c extra-virgin olive oil
    • 2 large cloves garlic, crushed and finely chopped
    • Sea salt
    • Freshly ground black pepper
    • 2/3 c fresh pomegranate seeds

    Method

    For the salad:

    In a medium bowl, add the dried apricots (could substitute dried peaches or mangoes) and pour enough hot water over them to cover. Let soak for 10 minutes.

    Combine the rice and water in the pressure cooker. Lock on the lid and bring to high pressure. Lower the heat slightly, but maintain high pressure, and cook for 22 minutes. To cool, use the quick-cool method suggested by the manufacturer of your pressure cooker; or place the pressure cooker in the sink at a slight angle and run cold water on the top of the cooker and down the side, being careful not to let any of the water run over the pressure-release vent or valve. When cool, unlock and remove the lid, taking care to avoid any steam that is released as you open the cooker.

    OR

    If using an Instant Pot (I did) to make the rice, pour 2 cups water into the Instant Pot; then add the 1 cup of rice. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 28 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.) Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Drain the rice, if necessary. Otherwise, fluff the rice and proceed as directed.

    Pour the rice into a fine-mesh strainer and rinse under cold water. Allow it to drain, then season with salt and pepper to taste. Transfer to a large mixing bowl.

    Drain the soaked apricots, peaches or mangoes and roughly chop. Add to the rice along with the pine nuts, carrots, scallions, mint and arugula.

    For the dressing:

    In a medium bowl, whisk together the pomegranate molasses, olive oil, garlic, and salt and pepper to taste. Stir in the pomegranate seeds.

    Pour over the rice-vegetable mixture and toss to coat the salad evenly with the dressing.

  • 19 December 2021: Chocolate Peppermint Pinwheel Cookies

    Until this year, I don’t recall ever attempting a swirl cookie. They’re not a simple cut-out or drop, so the intimidation factor was high. This recipe from Alton Brown, however, was too delicious sounding to prevent me from giving it a try, and frankly, it was a bit of a challenge to get the dough close to just right, but the finished cookie lived up to its hype. Will I make these again? You bet.

    Chocolate Peppermint Pinwheel Cookies

    Recipe from Alton Brown, Food Network TV

    Sugar Cookie Base Ingredients

    • 3 c all-purpose flour
    • 3/4 tsp baking powder
    • 1/4 tsp salt
    • 1 c unsalted butter, softened
    • 1 c sugar
    • 1 egg, beaten
    • 1 TBSP milk
    • Powdered sugar, for rolling out dough (using confectionary sugar for rolling was a first for me, great idea)

    Sugar Cookie Base Method

    1. Sift together flour, baking powder, and salt. Set aside.
    2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
    3. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
    4. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

    Pinwheel Cookie Ingredients

    • 1 batch Sugar Cookies
    • 3 ounces unsweetened chocolate, melted
    • 1 tsp vanilla extract
    • 1 egg yolk
    • 1 tsp peppermint extract
    • 1/2 c crushed candy canes or peppermint candies

    Pinwheel Cookie Method

    1. Divide the dough in half.
    2. Add chocolate and vanilla to 1 half and incorporate with hands.
    3. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.
    4. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness.
    5. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours. (yes, 2 hours, do not skip this)
    6. Preheat oven to 375 degrees F.
    7. Remove dough from the refrigerator and cut into 1/2-inch slices.
    8. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat (I used parchment) and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
    9. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

  • 13 December 2021: Gingerbread Biscotti

    My Italian ancestry (Sicilian really, no surprise there) dictates that every Christmas holiday I made at least one biscotti recipe. As I’ve written before, I’ve got the baking part down to a personal science, and I often ignore the baking directions on a particular biscotti recipe. For me, the best bake comes from a usual first bake of 25 minutes at 350 F, a 5-minute cool down, and a 10 minute (or so) second bake with the biscotti standing upright. I’ve baked these cookies this way for a long while, and so while I share the directions as written, full disclosure: I bake them my way.

    This Christmas I looked for a spicy biscotti that I could rotate in – coffee, chocolate, pistachio, citrus – all delicious, but to me the holidays need a little spicing up. And this discover from Amanda Neal of Food Network fit the bill.

    Gingerbread Biscotti

    Amanda Neal, Food Network Kitchen

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 2/3 cup granulated sugar
    • 2 1/2 tsp gingerbread spice (I used King Arthur Baking Gingerbread Spice or make your own here)
    • 1/2 tsp baking powder
    • 1/2 tsp kosher salt
    • 4 TBSP unsalted butter, at room temperature
    • 2 TBSP molasses
    • 1 tsp pure vanilla extract
    • 2 large eggs
    • 2 4-ounce bars white chocolate, chopped
    • 1 TBSP coconut oil or vegetable shortening
    • White sanding sugar (for decorating)

    Method

    1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
    2. Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl. 
    3. Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough. 
    4. Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes. 
    5. Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.  (This is where I use my stand-by baking method)
    6. Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.  
    7. Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern.
    8. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes.
    9. The biscotti can be stored in an airtight container for up to 1 week.  

  • 09 December 2021: Instant Pot Chicken Tikka Masala with Cauliflower & Peas

    Like many home cooks, I fall into routines and habits that are easy and comfortable. One piece of kitchen equipment that I had been using fairly regularly throughout the spring and summer, my Instant Pot, recently had been sitting idly in a cupboard for the last several weeks. So when I was meal planning last week, I went in search of an Instant Pot recipe that I could throw into the rotation. Skinny Taste, one of the best recipe sites I found, has many Instant Pot recipes and – bonus – each recipe on the website lists nutrition information. For me, at this time of year, it is important to keep tabs on what I’m consuming in order to avoid overeating.

    This was a tasty and warming dish on a cold December night, one that I’ll no doubt go back to many times. I stay away from full fat coconut milk as a personal choice, substituting the lower fat product, which I don’t believe made a difference in taste.

    Instant Pot Chicken Tikka Masala with Cauliflower and Peas

    Recipe and Nutrition Info from Gina Homolka of Skinny Taste

    Ingredients

    • 1-1/2 pounds skinless, boneless chicken thighs, cubed
    • 1 1/2 tsp kosher salt
    • 1/2 TBSP ghee, butter or coconut oil for df (I used coconut oil)
    • 1/2 chopped onion
    • 3 cloves garlic, minced
    • 1 tsp grated ginger root (fresh – not the powder!)
    • 1 tsp ground coriander
    • 1 tsp cumin
    • 1/2 tsp turmeric
    • 1/2 tsp garam masala
    • 1/4 tsp cayenne pepper
    • 1/4 tsp ground cardamom
    • 14 ounce can diced tomatoes, drained
    • 2 C cauliflower florets
    • 1/2 C frozen peas
    • 1/2 C full fat canned coconut milk (I used low fat)
    • 1/4 C fresh cilantro leaves, for serving

    Method

    1. Season chicken with 1 teaspoon salt.
    2. Press saute button on Instant Pot and melt the butter,
    3. Add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
    4. Add the tomatoes and use an immersion to blend until smooth (or blend in the blender) (here’s where I just mashed up the diced tomatoes a bit with a fork – I kind of liked the chunckiness).
    5. Add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes. (You may need to add about 1/4-1/2 cup of liquid to the Instant Pot so there’s plenty of liquid – refer to your Instant Pot’s cooking instructions)
    6. Quick release.
    7. Add the cauliflower and peas and cook 2 minutes on high pressure.
    8. Quick release, stir in coconut milk and serve garnished with cilantro.

  • 05 Dec 2021: Peanut Butter Blossoms

    These peanut butter cookies have been a family cookie tradition for a lot of years and, honestly, they never get tired! Bakers can find a ton of “variations” on the original out there; in fact this recipe was recently published in the New York Times and adapted from the Gerraro Family.

    The version I first remember baking came from a Pillsbury Bake-Off “cookbook” which was in reality a collection of winning recipes from the Pillsbury Bake-Off for a particular year. The Internet – which of course never lies – tells me Peanut Butter Blossoms was one of the 1957 winners. Now I wasn’t old enough to be baking cookies in 1957, but it wouldn’t surprise me that my Mom or Grandmother had this cookbook in their possession. Originally called Black-Eyed Susans by Bake-Off Winner Freda Strasel Smith, Pillsbury changed the name to Peanut Butter Blossom when the recipe was published. No matter what they are called, they are delicious!

    Peanut Butter Blossoms

    Recipe adapted by the New York Times from a Gerraro Family Recipe

    Ingredients

    • 1 ¾ cups all-purpose flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 stick butter, at room temperature
    • ½ cup smooth peanut butter
    • ½ cup granulated sugar, plus more for rolling
    • ½ cup light brown sugar
    • 1 large egg
    • 1 TBSP milk
    • 1 tsp vanilla
    •  Nonstick spray or vegetable oil for cookie sheet (optional) (I used baking parchment)
    • 5 dozen Hershey’s Kisses, foil removed

    Method

    1. Sift together flour, baking soda and salt; set aside.
    2. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
    3. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour (this is an important step!).
    4. Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside.
    5. Roll dough into 1-inch balls.
    6. Roll cookies in sugar and place 2 inches apart on cookie sheet.
    7. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
    8. Return to oven until light golden brown, 2 to 3 minutes.
    9. Remove from oven, cool completely and store in an airtight container.

  • 29 November 2021: Dairy- and Egg-Free Molasses Cookies

    Now that we’ve passed Thanksgiving, the Holiday Baking season has begun in earnest in our kitchen. As our granddaughter has an egg allergy, we are always on the hunt for egg-free recipes and this one from Kelly Rudnicki, author of The Food Allergy Mama’s Baking Book, was a hit. In addition to the usual ball shaped cookies, I was able to roll out a well-chilled portion of dough and shape cut-outs for our traditional cookie decorating tradition with our granddaughter. Baking without eggs can be challenging, but this delicious cookie proves it can be delicious and safe for those with food allergies.

    Dairy- and Egg-Free Molasses Cookies

    by Kelly Rudnicki, contributor to Marthastewart.com

    Ingredients

    Ingredients

    • 3/4 cup dairy-free shortening 
    • 1 cup packed light-brown sugar 
    • 1/4 cup unsweetened applesauce 
    • 1/4 cup molasses 
    • 2 1/2 cups unbleached all-purpose flour 
    • 2 teaspoons baking soda 
    • 1 teaspoon ground cinnamon 
    • 1 teaspoon ground ginger 
    • 1/4 teaspoon ground cloves 
    • 1/8 teaspoon salt 
    • 1/2 cup granulated sugar, for coating

    Method

    Directions

    1. Using an electric mixer fitted with the paddle attachment, mix together shortening, brown sugar, applesauce, and molasses until well combined.
    2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
    3. Slowly add flour mixture to shortening mixture; mix until combined.
    4. Transfer dough to refrigerator and let chill for 1 hour.
    5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
    6. Form dough into 1-inch balls. *
    7. Place granulated sugar in a shallow dish; roll each ball in sugar. Place on prepared baking sheet and sprinkle a few drops of water onto each ball using your fingers.
    8. Bake until lightly browned, 12 to 14 minutes.
    9. Let cookies cool completely on baking sheet before serving.

    * rolling this soft dough to form cutouts is a challenge but it can be done as long as the dough stays very cold and the rolling surface is well floured. The best cutters to use are those that are medium-sized and fairly simply shaped.

  • 23 November 2021: Easy Black Bean Vegetarian Chili with Spiced Yogurt

    If you’ve not been perusing the website, SkinnyTaste, you’ve been missing out on some incredibly delicious recipes. This one popped up when I was looking for a good, solid vegetarian black bean chili, and with the addition of a spicy yogurt topping, it did not disappoint. This recipe comes together in short order, a feature one can’t under-value during these busy weeks!

    The recipe posting has many tips for variations and, as we are just a household of empty-nesters, the ability to scale up or down was a feature.

    Skinny Taste’s Easy Black Bean Chili with Spiced Yogurt

    Ingredients (This is the website version which serves 6)

    Spice Mix:
    • 1 1/4 tablespoon cumin
    • 1 1/4 tablespoon chili powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    Chili:
    • 3/4 cup  whole milk plain yogurt (I used 0% Greek yogurt here)
    • 2 15 oz cans black beans
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1 red bell pepper, chopped
    • 1 diced jalapeno, plus more for garnish (fresh, not canned)
    • 10 oz can rotel tomatoes with green chilies
    • 8 ounces frozen corn
    • 8 ounce can tomato sauce
    • 3/4 cup less-sodium vegetable broth
    • Optional Toppings: shredded cheddar, diced red onions, cilantro, diced avocado (all of the above – delicious!)

    Method:

    1. Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside.
    2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
    3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
    4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
    5. Bring to a boil, cover and simmer about 15 minutes, stirring until thickened.
    6. Serve topped with spiced yogurt plus your favorite optional toppings.

    For Noomers: Serving: 1 generous cup:

    Calories: 264kcal, Carbohydrates: 44.5g, Protein: 14.5g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 44.5mg, Sodium: 889.5mg, Fiber: 14g, Sugar: 9g