Yield 30 cookies
1 ½ cups (7.5 oz.) all-purpose flour
½ cup (2.5 oz.) polenta
1 t baking powder
¼ t fine sea salt
½ cup (3.5 oz.) granulated sugar
½ cup olive oil (use a fruity, flavorful oil as it will stand out in this cookie)
1 teaspoon minced fresh rosemary
1 cup (4 oz.) confectioners’ sugar
Adjust your oven racks to upper-middle and lower-middle positions if you plan to use two cookie sheets. If you’re only using one, then center a rack. Preheat a standard oven to 375 degrees or convection oven to 350 degrees F. Line your baking sheet(s) with parchment paper.
Whisk together the flour, cornmeal, baking powder, and salt in a medium sized bowl and set it aside.
Whisk the granulated sugar and oil together in a large bowl, then add in the eggs one at a time. Sprinkle in the rosemary and incorporate- the resulting mixture should be smooth. Using a rubber spatula, gently stir in the flour mixture until a soft dough is formed (it will come together in one large, cohesive ball). Drop one-tablespoon balls of dough onto the prepared baking sheet(s), spacing them about two inches apart.
Bake the cookies until the edges are lightly golden and the tops are split. This will take about 13 minutes in a standard oven, and 11 minutes in a convection.
Let the cookies cool on the sheet(s) for five minutes before giving them a tumble in confectioners’ sugar in a shallow dish. You will be doing this while the cookies are still a little warm and the remaining steam emitting from the slightly cooled cookies will help that sugar to stick. Set dusted cookies on a rack to finish cooling, or
scarf serve warm.
If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. If you keep the cookies out on a cooling rack for several hours, they will continue to dry out and transition from being a little cakey, to being crispy on the outside. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).
Adapted from a recipe posted on America’s Test Kitchen.
It’s summer in New England which means that our weather has changed to incorporate heat & humidity on the regular, thus speeding up the decomposition process for our room-temperature fruits & veggies. Bananas are no exception to this, and when they turn completely brown I pop them into a container and store them in the freezer until I get a hankering to bake something with bananas in it. This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light & fluffy thanks to the oat flour, and the sweetness is minimal. The muffins toast up beautifully and are really lovely with a little smear of butter.
Yield 12 standard muffins
1 cup / 145 grams whole wheat flour
1 cup / 120 grams oat flour
1/4 cup / 25 grams old-fashioned oats (plus extra for sprinkling on top)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 cup / 300 grams packed mashed ripe banana (2-3 large bananas)
1/2 cup maple syrup
1/3 cup canola oil
1/4 cup whole milk
Preheat oven to 350 degrees F. Grease a standard sized muffin tin with butter or cooking spray or line with liners and set aside.
In a medium bowl, combine the wheat & oat flours, ¼ cup of oats, baking soda, cinnamon, and salt.
In a large bowl, beat the mashed bananas, eggs, honey, canola oil, milk, and vanilla. Add the dry ingredients and mix until fully combined, taking care not to over-mix.
Divide the muffin mixture evenly into 12 muffin cups. Sprinkle the muffin tops with rolled oats. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- 4 large poblano chiles
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pear, peeled and shredded
- 1 Roma tomato, chopped
- 3/4 cup crumbled queso fresco
- 1 cup black beans
- 1/2 teaspoon kosher salt
- Roast the peppers under the broiler, cooking about 2 minutes per side, turning once, to char each side
- Set aside to cool for 10 minutes or so
- Preheat the oven to 400°F and grease an 8×8-inch baking dish
- In a large skillet, heat the oil over medium heat. Add onion and garlic and cook until browned
- Stir in beef, shredded pear and chopped tomato and cook for a few longer until beef is browned, stir in black beans, then remove from heat
- Make a slit on one side of each pepper and remove the seeds and stem and set aside
- Stir the queso fresco into the browned beef mixture and stuff the peppers
- Place the stuffed peppers in the prepared baking dish and bake for 30 minutes
Recipe slightly adapted from Whole Foods Market.
- 4 slices of bacon, chopped
- 1 large yellow onion, chopped
- 8 oz. button mushrooms, chopped
- 1 teaspoon dried thyme
- 1 1/2 teaspoons sea salt
- 1 large head cauliflower
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1 cup raw cheddar
- 4 scallions, chopped
- Preheat your oven to 375 degrees F
- Place the chopped bacon in a Dutch oven over medium heat to cook until crispy and move on to the next step while the fat is rendered
- Separate the cauliflower florets and steam until fork-soft (about 10 minutes)
- Using a slotted spoon, remove bacon from pan leaving the bacon drippings in the pan
- Season the chicken breasts with salt & pepper and brown them on both sides in the bacon fat (no need to cook the chicken all the way through in this step), and move on to the next step while they cook
- Remove the cooked cauliflower from the steamer and rice it (with a ricer, a food mill, or a food processor) and set aside
- Remove the chicken breasts from the pan and set aside, and add some olive oil to the Dutch oven and carefully slide in the onions and mushrooms and cook for about 10 minutes, stirring frequently, until mushrooms have released their moisture and turn golden brown on the edges
- Sprinkle the onions and mushrooms with the thyme and salt and stir until fragrant
- Add the riced cauliflower and cook for 5 minutes, stirring occasionally, and move onto the next step while this works
- Cut the chicken breasts into bite-sized pieces
- Add the cut chicken, cooked bacon and sour cream to the Dutch oven and stir until combined. Season with salt to taste, sprinkle with shredded raw cheddar and bake for 20 minutes or so until top is golden brown
- Sprinkle with scallions & serve
Recipe slightly adapted from Deliciously Organic.