Almost Vegetarian Lemon Zucchini Cornmeal Cookies

Somehow, we’ve got three full bags of powdered sugar in our 2 bedroom apartment. I have a suspicion they are leftovers from cupcakes never made, but I couldn’t tell you for certain. Anyway, when I happened upon a recipe that would use the leftover summer squash in my fridge and powdered sugar, I was sold. Luckily, these little cookies taste great too and are fairly healthy for you too. Well, healthy enough that I didn’t feel too guilty about eating them for breakfast and Kelli triumphantly called them “Vegetarian Cookies!” (Somehow she’s embraced my almost-vegetarianism as much as I have). When Kelli ate them, she said that she loved them so much she wanted to get them pregnant. Now, if that’s not a voucher for these cookies-I’m not sure what is. Enjoy!

Adapted from Everyday Food

Lemon-Zucchini Cornmeal Cookies

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon packed finely grated lemon zest
• 1 teaspoon coarse salt
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup fine cornmeal
• 1 medium summer squash or zucchini, grated on small holes of a box grater (about 1 cup)

Directions

1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Makes 25 cookies.

Notes: I only had summer squash in my fridge so I used it. The cookies were delicious, and although the green specks of a zucchini would make the cookies a little less yellow or orange-feel free to use what you have.

The next time I make these I may add a little bit of spice, but they aren’t lacking for flavor at all.

Oatmeal choc chip cookies

This is my new favourite cookie recipe. I used to have a picture but I can't find it. You should probably thank me.

Ingredients:
1/2 cup rolled oats, regular or quick
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
2 cups (1 bag) choc chips

Method:
Preheat over to 350'f.
Cover baking sheets with foil.
Blend oats until finely ground.
Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.

In another bowl cream butter, sugars, vanilla and lemon juice.
Add eggs and beat until fluffy.

Stir flour mixture into egg mixture.
Blend well.
Add chocolate chips and mix well.
Scoop dough into balls and place on baking sheet.

Bake until lightly browned 16-18 minutes.
Transfer to cooling rack and cool completely.

Penne alla Betsy alla Laura

This recipe is a Pioneer Woman recipe modified. It can be found on page 188 of her cookbook or here.

1 pound penne pasta
1 tablespoon butter

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped - 1 teaspoon minced garlic

1/2 cup chicken broth

1 1/2 cups tomato sauce (14.5 ounces)

1 cup heavy cream

1/4 cup chopped parsley

6 basil leaves, cut in chiffonade

salt

pepper

Cook penne until al dente. Drain and set aside.

Heat oil and butter in sauce pan.
Add onion and garlic. Saute until onion is translucent.

Add chicken stock and simmer.

Pour in tomato sauce and stir.
Reduce heat.

Pour in cream and stir.
Simmer.
Add basil and parsley. Stir.
Add cooked pasta and stir gently.
Add more broth if too thick.

Season well.

Serve.

You can add shrimp, chicken, bacon, sausage or olives. Dress it up, dress it down. Sprinkle some parmesan cheese on top... YUM!

Stuart's Pico

6 tomatoes
2 med. onions
~10 tomatillos
1/2 a bunch of cilantro
salt
pepper
lime juice
lemon juice

Dice and mix all vegetables.
Finely chop cilantro
Add lime and lemon juice to taste along with salt and pepper
For some heat and a nice flavour add a couple of jalapeños

Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt.
Continually stir until heated through.
Just before serving, stir in the cilantro.

(**NOTE** you can add a can of corn, drained, to the beans with a dash of cumin and chili powder.)

Bajio Sweet rice

1/2-1 tablespoon vegetable oil
1/2 of a white onion, chopped (add more or less to your taste or use green onion)
1/2 bunch fresh cilantro
1 1/3 cups raw white rice
3 cups chicken broth
1/4-1/2 cup white sugar

Directions

Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).

Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.

Add the rice, cooking until it is light brown (being careful not to burn).

Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.

Cover and let cook on low, med-low until rice is done, about 25-30 minutes.

Fluff with a fork before serving.

Scalloped Potatoes

Ingredients:
1 (8 ounce) package Cream Cheese
1/2 cup Sour Cream
1 cup chicken broth
3 pounds potatoes, thinly sliced
1 (8 ounce) package shredded Cheddar cheese, divided
Handful of chopped green onion

Directions:
Heat oven to 350 degrees F.
Mix cream cheese, sour cream and broth in large bowl until well blended.
Add potatoes, onion, 1-3/4 cups of the cheese; stir gently to coat all ingredients.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Sprinkle with remaining cheese.
Bake 1 hour or until casserole is heated through and potatoes are tender.

This is such a versatile recipe - add ham, different cheese etc. This recipe accompanied the sugar glazed pork below... don't trust the potato picture, it's much tastier than it looks.