Chocolate-Drizzled Oatmeal Shortbread

As I walked out the door this morning to take Stella to gymnastics, I grabbed two cookbooks.  (I use the term gymnastics very loosely.  It's more like playing on gymnastics equipment, mats, and a very long trampoline.  She loves it.)  It's nice to have something to do, like browsing through cookbooks, while Stella is hanging upside down from a bar, doing somersaults down wedge mats or bouncing up and down on a trampoline.  I also brought with me a few small pieces of cardstock to write down some of the recipes I would like to try and any ingredients that I may not have a home.  As I was browsing the pages of The Sprouted Kitchen, the women next to me asked me what cookbook I was reading.  I happily showed her the cover and shared my excitement for some of the recipes that I have already tried.  She seemed interested and wrote down the name of the cookbook and blog on a piece of paper and stuck it in her purse.   (Hopefully her purse isn't anything like mine which often resembles a deep abyss filled with receipts, grocery lists, change and half pieces of Extra gum that taste like pennies.  If it is, she may never find that piece of paper again.)  On the top of my "to make" list, were these cookies.  I had all the ingredients at home and with words like dark chocolate and flaked sea salt, not much convincing was needed.

Chocolate-Drizzled Oatmeal Shortbread 

From The Sprouted Kitchen: A Tastier Take on Whole Foods

1 1/2 cups old-fashioned rolled oats
1/2 cup unsalted butter, room temperature
1/2 cup turbinado sugar
2 teaspoons pure vanilla extract
1 egg
3/4 cup unbleached all-purpose or rice flour
1/4 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
2 1/2 ounces dark chocolate, chopped
Flaked sea salt, such as Maldon, for garnish (optional)

In a food processor, pulse the oats to create coarse flour.  You want a bit of texture to remain, not pureed until it is completely smooth.  Set aside.

In the food processor or using a bowl and wooden spoon, cream the butter and sugar together.  Add the vanilla and egg and mix again.  Add the oat flour, all-purpose flour, salt, and nutmeg and pulse a few times to combine, scraping down the sides of the food processor or your bowl as necessary.  The dough will be fairly tacky.

Using your hands, roll the dough into a uniform log about 3 inches in diameter.  If you like, sprinkle a handful of rolled oats and a few tablespoons of turbinado sugar on your work surface and roll the log in the mixture to create a crust.  Roll the log up in plastic wrap or parchment paper and chill in the fridge for at least 1 hour, and preferably two.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Working quickly, slice the log into 1/2-inch coins and spread them on the baking sheet 2 inches apart.  Bake until the edges just begin to brown, 14 to 16 minutes.  Transfer the cookies to a wire rack.

Melt the chocolate in a heatproof glass bowl over a pot of simmering water, being careful not to let the bottom of the bowl touch the water.  Arrange the piece of parchment you used for cooking the cookies under the wire rack for easy cleanup.  Drizzle the melted chocolate on the tops of the cookies in a zig-zag motion.  Sprinkle a bit of flaked salt on the top of each cookie.  The chocolate will firm up in about 15 to 20 minutes. Store the cookies in an airtight container for up to a week.

Spaghetti Squash Tacos and a Dinner Victory

Should or shouldn't I make these tacos, was the question I kept asking myself the other day.  Not because I knew I wouldn't like squash tacos, but because the people that I live with seem to be more of the non-squash eating type.  I wasn't sure I was in the mood to hear the moans and groans at the dinner table that might accompany tortillas filled with spaghetti squash.  Eventually my want for the tacos won out over the possibility of any dinner table complaints.

Todd and Noah weren't quite home when I sat down to eat with Preston and Stella.  I made a taco for myself and both Preston and Stella and then I sat back and watched and listened for the reaction.  It didn't take long for Stella to tell me that she didn't like them, which wasn't surprising being that the only food I don't have to remind her to keep taking bites of is chocolate cake with ice cream.  Preston on the other hand said nothing until he finished and then asked for another one (sweet victory).  As Preston and I were finishing up, Todd and Noah walked in and sat down at the table.  I made Noah a taco and Todd made one for himself.  Besides, Stella, Noah would have been a sure bet to take one bite, set it down, eat the entire bowl of sliced pears sitting in the middle of the table (all in hopes of never having to touch or taste the squash taco again).  But, to my pleasant surprise, Noah ate the entire taco without one complaint and Todd ate two.  I was thrilled!  I will happily take four out of five and deem the spaghetti squash tacos a dinner victory! 

Spaghetti Squash Tacos

3 pound spaghetti squash
3 tablespoons freshly squeezed lime juice
3/4 teaspoon chili powder
3/4 teaspoon ancho chili powder (you can also use regular chili powder)
3/4 teaspoon ground cumin 
3/4 teaspoon ground coriander
3/4 teaspoon coarse salt
Sixteen 6-inch corn tortillas
One 15-ounce can black beans, rinsed and drained well
Crumbled queso fresco, feta, or Cotija cheese
Finely diced red onion
Chopped fresh cilantro
Hot sauce
Lime wedges

Cut squash in half lengthwise, scoop out the seeds, and roast the halves facedown on a oiled baking sheet for about 40 minutes in a 375 degree oven.

When the squash has finished cooking and has cooled slightly, working over a bowl, scrape the squash flesh with a fork, loosening and separating the strands as you remove it from the skin.  Discard the skin.  In a small bowl, whisk lime juice with chili powder, cumin, coriander, and salt.  Pour over the spaghetti squash strands, and gently toss together.  Taste the squash, and adjust seasonings if necessary.

Heat a dry, heavy skillet over medium-high heat.  Warm and slightly blister each tortilla.  Sprinkle each warm tortilla with black beans, squash mixture, cheese, diced red onion, cilantro and a couple of shakes of hot sauce.  Serve with lime wedges.

Recipe slightly adapted from The Smitten Kitchen Cookbook

The Rocket Sandwich

I found the recipe for this sandwich on This Homemade Life.  I was happy that I had some baby arugula sitting in my fridge and decided that this sandwich was going to be my lunch.  The arugula spread on this rocket sandwich is out of this world (I couldn't help myself)!  I know I really love something when I'm eating alone and yet I find myself talking out loud, telling someone who isn't really there, how amazing my sandwich tastes.  It really was that good!

The Rocket Sandwich

Arugula Spread

2 cups packed arugula
1 clove garlic, peeled
Lemon juice, squeeze from half a lemon
2 tablespoons olive oil
1/2 cup good quality parmesan cheese
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper to taste

Eggs, cooked over easy
Tomato, sliced
Arugula
Wheat Ciabatta buns, cut in half and lightly toasted

Blend arugula, a good squeeze of lemon juice and garlic in a food processor until finely chopped.  Stream in olive oil until well blended.  Transfer arugula mixture to a bowl and stir in parmesan cheese and mayonnaise.  Season with kosher salt and freshly ground black pepper to taste.  Spread arugula spread on cut surfaces of the ciabatta bun.  Place a cooked egg on bottom half of bun followed by sliced tomatoes, a sprinkle of good salt and some baby arugula.  Place top half of bun on top of sandwich and bite into some serious goodness!

Recipe from This Homemade Life

Homemade Chocolate Syrup

When I think of chocolate milk, two things come to my mind.  The first is the giant container of Nestle Nesquik chocolate powder that lived in the kitchen cupboard while I was growing up.  Not only did that chocolate powder get stirred into milk, but was often sprinkled, quite liberally, on top of vanilla ice cream.  The second is the number of times (which may be countless at this point) my kiddies have talked my husband into buying them chocolate milk at the gas station or grocery store (I don't think they have to do too much talking into).  When my now nine year old was in preschool, I would drop him off at school and he would tell me to have Dad pick him up.  He was smart and knew if Dad picked him up; it meant a trip to the gas station on the way home was far more likely than if I picked him up.  

Not long ago, I came across a recipe for homemade chocolate syrup and decided to change it up a bit.  I made it healthier by using honey and agave instead of white sugar.  Whenever I can change something we are eating (or in this case drinking) for a healthier version, that my kiddies like even better than the not so good stuff, I say it’s a win all around.  This chocolate syrup makes chocolate milk that is chocolaty, not as super sweet as Nesquik, and is very easy to drink really fast with a straw, especially when it is icy cold.  Needless to say, this past week, we've been drinking a lot of chocolate milk around this house of mine.

Homemade Chocolate Syrup

1 cup unsweetened cocoa powder

1 cup cold water

1/2 cup honey

1/4 cup agave

2 tablespoons pure maple syrup

1/8 teaspoon salt (heaping)

1 tablespoon vanilla extract

In a medium saucepan whisk all of the ingredients together until there are no lumps.  Bring chocolate mixture to a boil over medium heat.  Reduce heat and simmer until chocolate syrup has slightly thickened.  Remove from heat and stir in vanilla extract.  Pour into a glass mason jar and let cool to room temperature; cover and refrigerate.  Stir a spoonful or two (maybe three or four) into a cup filled with milk and ice and stir vigorously.  Drink and enjoy! 

*You could use all honey instead of the 1/4 cup agave.  My honey has a stronger honey taste and I wanted to tone it down by using some agave.  I added the extra 2 tablespoons of pure maple syrup for a little extra sweetness, but could easily be left out.