Polenta cookies with rosemary and olive oil

Yield 30 cookies

Ingredients
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)
2 eggs
1 teaspoon minced fresh rosemary
1 cup (4 oz.) confectioners’ sugar

Directions
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.

Mushroom, White Bean and Collard Green Stew

Do you typically avoid vegetarian recipes because you assume that they will be bland, possibly lacking in protein, and just not your favorite type of fare?  Many folks do.  I would like to change your mind with this recipe.  It is flavorful,  hearty, colorful, packed with protein (17 grams per serving),  low in saturated fat, and just fantastic.  Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base- I just can’t say enough wonderful things about this dish.  Try it- you’ll like it 😉

Ingredients:

1 tablespoon olive oil

2 1/2 cups chicken broth, divided

1 large white onion, chopped

3 cloves garlic, chopped

1/2 cup Marsala

1/2 teaspoon red pepper flakes

4 teaspoons dried rosemary

1 tablespoon dried thyme

12 ounces fresh mushrooms (I used 6oz. of button and 6oz. of Portobello) trimmed and thinly sliced

2 teaspoons tamari

2 tablespoons whole spelt flour

4 tablespoons nutritional yeast

1 (15oz.) can Great Northern beans, rinsed and drained

1 bunch collard greens, tough stems removed and leaves thinly sliced

Salt & pepper to taste

Directions:

  • Bring a soup pot up to temp over a medium heat and add the olive oil
  • Add the onion and cook for about 5 minutes, or until you see the blaring white color begin to diminish
  • Add the garlic, red pepper flakes, rosemary & thyme and sauté for another 2 minutes (you will begin to really smell the herbs)
  • Add 1/2 cup broth and cook 7 to 8 minutes or until the onions are all tender
  • Stir in the Marsala, turn up the heat to medium-high and cook about 2 minutes or until the wine evaporates
  • Add the mushrooms and reduce the heat to medium, cover and cook for 5 minutes or until the mushrooms release their liquid and start to get tender, stirring once
  • Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat
  • While that’s warming up, in a small bowl whisk together tamari, flour, nutritional yeast and 1/4 cup of hot broth to make a thick paste
  • Whisk (do not attempt to stir with a spoon no matter how good you think you are as you will end up with lumps which will cook into dumplings- trust me) the paste into the simmering broth mixture, stirring constantly
  • Bring the stew back to a simmer and cook for a minute, whisking constantly
  • Stir in the beans and greens, cover and cook for 5 minutes
  • Season to taste with salt & pepper and serve

We chose to have our stew with a nice loaf of French country bread baked by El Jardin and purchased at the Northampton Tuesday Market (which is still on through next week).  A sourdough loaf with whole grains and toasted sesame seeds on top.

This recipe was adapted from one by Whole Foods Market.

Pureed Lima Beans with Rosemary Tomato Broth

So I saw this kind of strange-looking recipe that was intended as an alternative to mashed potatoes as a side.  I figured, what the heck, I’ll try anything once.  So I did.  And I am sooooo glad.  While this is absolutely no substitute for mashed potatoes, it is a fantastically flavorful pile of green mush that I liked so much, especially left-over the next day, that I bought more Lima beans and made it again the next week just to have for lunches/snacks for work.

Personally, I would call the rosemary-tomato broth optional.  It’s good, but like gravy to  mashed potatoes for me, I could care less whether I have it or not.  In fact, if you wanted to try the tomato flavor with the beans, you could even dress this in salsa and they would be great together.

Ingredients:

Tomato Broth

3 TBS + 1-1/4 cups chicken broth

½ medium onion, chopped

4 cloves garlic, minced

1 TBS tomato paste

½ tsp chopped fresh rosemary

salt and pepper to taste

Beans

2 15 oz. bags (frozen) Lima beans

1 medium onion, chunked

¼ cup chicken broth

2 medium cloves garlic

salt and pepper to taste

Directions:

  • Heat 3 TBS broth and sauté the ½ onion for 3 minutes over medium-low heat, stirring frequently
  • Add garlic and continue to sauté for another minute
  • Add the remaining broth and tomato paste. Cook on high heat for about 5 minutes, to reduce the broth. It should reduce to about half
  • Season with rosemary, salt, and pepper
  • While broth is reducing, sauté 1 medium onion in a Dutch oven, over medium-low heat in chicken broth
  • Add beans, broth, salt, and pepper, cover, and let cook for 5-6 minutes, to heat the beans through
  • Puree bean mixture with garlic in a food processor
  • Serve beans topped with tomato broth

J