Tag Archives: cookies

It’s Not Easy Being Green

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It’s an Open-Up-Your-Taste-Buds-to-New-and-Exciting-Tastes Day at BigLittleMeals.com.  And it’s also an Isn’t-Spring-Wonderful Day.  The fires which devastated Sonoma in October are still a part of almost every conversation around here.  It’s mind-boggling how many people we meet who lost their homes.  The massive re-building has barely begun.  But re-birth in nature is already evident, as you can see in this gorgeous green field just above our little neighborhood.

While green seems to be just right in that field, green in food can be tricky.  Or as Kermit sang, “green is the color of spring.”  Yet, “it’s not easy being green.”  Actually, Andy looked a little green recently – while we were eating grilled oysters….see Andy’s Corner.

Screen Shot 2018-03-09 at 8.30.20 AMMoss (how apropos his name is for this topic 🙂 ) and Silas, our grandsons, have always liked Odwalla’s “Original Superfood Fruit Smoothie” and I’ve always winced at its color.  But when we went to Ixtapa, Mexico, for the first time a number of years ago, I fell in love with the new and different green drink we were served on the beach.  Well…maybe it was being on that beautiful Pacific beach, but I think I’d have loved the drink no matter what.  Jugo Verde – a name so much prettier than Original Superfood – and way more delicious too.

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Our version of Jugo Verde

Moss also loves Snickerdoodles and I’ve made them frequently in his honor.  Since I already had a tin of ground green tea (Matcha), when I saw a recipe for Matcha Snickerdoodles I was intrigued.  Even more intriguing was the fact that the recipe came from a patisserie in San Francisco which is in the same building as the office for Tacolicious.  The patisserie’s name? Craftsman & Wolves.

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The cookies, after baking, looked….well, kind of weird, to put it nicely.  But I’m now wondering whether there is something slightly addictive about matcha.  I’ve been sneaking these amazing and unusual cookies all morning long – and still haven’t gotten my fill.  They’re like perfect.  Not too sweet.  Kind of delicate.  And the flavor doesn’t resemble anything you’ve had before – in a very good way.

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Craftsman & Wolves’ Matcha Snickerdoodles

Ras el hanout may not be a spice mixture that you routinely have in your cupboard but it’s what makes the Watercress, Spinach and Chickpea Soup, a riff on a Yotam Ottolenghi recipe, unique.  And if you don’t want to bother to make it (I actually did – a combination of at least 13 spices!) or buy it (Amazon, of course), you can substitute the easily-found Garam Masala spice mixture, making it more Indian than North African, but still delicious.

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Watercress, Spinach, and Chickpea Soup – before adding the yogurt

And one final green-ish new-ish thing to try: freekeh.  It’s a young, green wheat, high in protein and fiber – those things we want and need – that has been roasted.  Freekeh, which dates back to around the 13th century Middle East, is delicious…better than barley or quinoa IMHO.  I combined some cooked freekeh with slivered red and green cabbage and mango for a delicious, healthy salad, using one of Ottolenghi’s dressings.

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Cooked freekeh

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I got this from Amazon but some Whole Foods carry it

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It’s Crunch Time

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Andy and I are getting ready for a long-anticipated trip to Oaxaca, so for me it’s crunch time.  Actually, I’m thinking about nuts again (crunch) and seeds and New Mexico, more than I am about the lengthy instructions I need to write for our cat/dog/house sitter on dealing with our disfunctional animals while we’re on our Mexican holiday.  Andy’s got some nutty ideas too – and really, really delicious ones.

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A jicama about to go into my salad.  Crunch.

Ever since David wrote the last blog, New Mexico has been on my mind.  I love David’s New Mexican Calabacitas recipe.  I also love a jicama salad recipe that comes from one of my favorite old cookbooks, The Feast of Santa Fe.  Actually,  I just love any crunch this time of year, when garden-fresh veggies seem like a time long past.

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I’m trying to stick to my New Year’s resolution – at least for one blog.  That is, I’m going to loosen up and be adventurous and less recipe-focused in my cooking.  All of the following salad recipes encourage you to branch out and create!  Also, in accordance with my NY’s resolutions, I promise not to have my suitcase packed and sitting by the door 2 weeks prior to our departure for Mexico. Continue reading

Almond Crackle Cookies

AlmondCookies2I avoid cookie-making.  Now that our kids are long-since gone and our grandchildren are infrequent visitors, I figure I don’t have the patience or desire to bake cookies.  However (HOWEVER) I am now in love with Almond Crackle Cookies from Dorie Greenspan (whose new cookbook, Dorie’s Cookies just won a James Beard award).  The recipe is unusual, simple, and the cookies are delicious. Of course, I love all nuts (both human and non! 🙂  And,  in case you’re avoiding flour, they’re gluten free.  Plus, they freeze well and, put into a plastic zip-lock bag, will stay crisp and perfect for at least 3 days (no need to refrigerate).

Almond Crackle Cookies

  • Servings: 18 to 20 cookies
  • Print
Adapted from Dorie Greenspan

Ingredients

  • 6 T sugar
  • 1 large egg
  • 1 1/4 cups sliced blanched almonds

Preheat the oven to 325 degrees.  Line 2 bakings sheets with parchment paper or silicone baking mats.  Whisk the sugar and egg together well, then add the almonds and stir until the almonds are evenly coated.  Do not let it sit long before using and stir it occasionally while spooning the batter onto the sheets.

Use a 1 T measuring spoon and fill it almost to the top (2+ teaspoons worth).  Spoon that onto the baking sheet (go ahead – use your really clean fingers to scrape out the tablespoon measurer!) and flatten the cookie dough slightly.  Proceed with the remaining dough, leaving about 2″ between each mound of batter.  Bake for about 20 minutes or until the cookies looked brown on the edges and crispy/crackled on top.  Transfer the baking sheets to a rack and let the cookies cool for 10 minutes.  After 10 minutes use a spatula to remove each cookie from the sheet.

Recipe provided by Big Little Meals and Andy and Ann
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