Those of you who are new to cooking with me, welcome. Those of you who’ve been here before… you know how I am. Bon appetit, babies!

Slow-Cooker Moroccan Lentil Soup

(originally from EatingWell magazine)

Ingredients:
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation:
Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes:
Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

OK, that’s from their website, and I’m sure the recipe is super-good that way. But I had to free-style it, like always. First of all, I skipped the slow cooker because I didn’t feel like using it. I carmelized one onion, not two, along with the carrots, the spices (which I doubled because of course I did), and the garlic. And you know I didn’t use a measly two teaspoons of olive oil. Because I was out of olive oil (wth?). So I used vegetable oil and butter and omg so good.

I added in a small can of tomato paste and fried that up, too. Then I turned the heat down a bit and added the canned tomatoes. Only I was out of the regular kind, so I used what I had, along with a can of Rotel. Hello, Rotel, I love you, baby.

Then what? Then things went to hell, and Steve got involved, so you can imagine. No cauliflower: I subbed a bag of frozen broccoli. No fresh spinach: Added a frozen package of spinach. Then I had to turn up the heat again, because of all the frozen stuff. Water to cover, plus a little extra, plus two vegetable bouillon cubes. Half a package of lentils, but was it 1 3/4 cups? I have no idea.

Then I let it simmer simmer simmer and dear God, this was the best soup I’ve ever made. We ate it all up and didn’t even share with the kids. #letthemeatpizza

Next?

Cheddar Biscuits, a la Steve & Betty Crocker

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (why use shortening when you can use butter?)
3/4 cup milk
add: a big pile of shredded, extra-sharp cheddar cheese

Directions:

Heat oven to 450°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides. (We just used teaspoons and made drop biscuits.)

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm with what’s left of the soup.

Mo Indonesian Stir Fry (from OSU Extension Service)

I swiped this recipe from my students at the Young Women’s Academy, many years ago. It’s been my go-to ever since.

Ingredients
4 cups water
2 packages (3 ounces each) ramen-style noodles
2 boneless, skinless chicken breasts, cut in thin strips
1⁄4 cup peanut butter
2 Tablespoons soy sauce
1⁄2 cup water
1 tablespoon vegetable oil
1 teaspoon red pepper flakes
1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
2 carrots, thinly sliced (about 2 cups)
1⁄2 large head cabbage, thinly sliced (about 6 cups)
1⁄4 cup green onions, thinly sliced

Directions:
Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
In a small saucepan, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
Add red pepper, ginger, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
Stir in green onions, cooked noodles and peanut sauce. Toss and serve immediately.
Refrigerate leftovers within 2 hours.

Notes:
To avoid peanuts or peanut butter, try this stir fry with sunflower seeds or sunflower seed butter.

(Photo by Steve Rawley)

This mermaid says, When in doubt, bake. Or make a salad. Or just slice some vegetables and dip them in some kind of dunk. I wouldn’t mind a good recipe for Spinach Dunk, by the by, if anyone has one to share? The pre-made stuff is too salty.

This is my friend Helen’s recipe, and she borrowed it from the Oregonian, “with a few minor changes.”

Bon appetit, babies!

Almost Ali’s Oatmeal Cookies

1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 -1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2 -1/2 cups uncooked oats (quick or old-fashioned)
1 cup finely chopped hazelnuts
1 cup finely diced dried apricots
1 cup white chocolate chips or chunks

Directions:
Heat oven to 350ºF.
Combine butter, granulated sugar, brown sugar, eggs and vanilla and mix until well blended.

In a small bowl, combine flour, baking soda and salt; gradually add to creamed mixture. Beat until well blended.

Stir in oats, nuts, apricots and white chocolate chips; mix until just blended.

Shape into 1-1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Flatten balls slightly. Bake 10-12 minutes or until just beginning to brown around edges and slightly moist in center.

Cool on baking sheets for 2 minutes; transfer to cooling rack to cool completely.

As for this delicious salad… we made this one for Mother’s Day? A party? Something, anyway, awhile back. It is so yummy.

Mexican Macaroni Salad
a la the Pioneer Woman

For the salad:
1 pound elbow macaroni, cooked to package instructions, drained and rinsed with cold water
2 ears fresh corn, husks and silks removed
1 can (15 oz.) black or kidney beans, drained and rinsed
1/2 cup chopped black olives
6 whole Roma tomatoes (or 2 large tomatoes), chopped
3 whole green onions, sliced thin
1/2 whole red onion, finely diced
Chopped cilantro

For the dressing:

1 cup jarred salsa (spicy is best)
1 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 teaspoon cumin
Salt and pepper, to taste
2 limes, juiced (optional)

Preparation Instructions:
Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.
Garnish with cilantro, lime wedges, and any other extra ingredients you have.

(Photo by Steve Rawley)

“We are the night ocean filled
with glints of light. We are the space
between the fish and the moon,
while we sit here together.”

— Rumi

“Bottom line is we’re all flawed in this world. No one’s perfect,” film director Richard Linklater, accepting his Golden Globe award for directing, “I want to dedicate this to parents that are evolving everywhere and families that are just passing through this world and doing their best.”

I’ll see how many categories I can hit here… Ready? Ready-steady-go!

* Pacific Ocean: It’s beautiful. It makes me happy, i love my negative ions i get from the ocean, and the wildlife is so fun to watch. The sea lions in that picture are making what’s called a “raft.” They all hold onto each other and float around. Hippies :)

* Book review? Here’s what on my nightstand (and on the Kindle): Re-read “Wild,” re-reading “Torch,” re-reading Carol Shields magnum opus, “Unless,” reading “Quiet” and learning all kinds of stuff about introverts, extroverts, high reactives and the modern age, just finishing Dreiser’s “An American Tragedy,” genius, and… that’s all I can think of.

* Recipes:

Oven-Fried Spuds (excellent, best potato recipe ever)
Soup! (Steve’s recipe. This one clears up your head, fast)

1 onion, sliced thin
1 bulb garlic
2 vegetable bouillon cubes
6 cups water

Reduce water and bouillon by half to thicken.

* Work… is going well. Super well. I love working at a school (computer lab again this year), I’m with the best staff and boss in the universe (no I’m not saying that because they might read this — they really are gifted, funny, smart, wonderful with the students and everything else I was hoping for) and I love that my students are willing to work on my Spanish with me. #yohabloespanolmasomenos

* My own kids… are great. Whoever said, “Eh, you think that when they’re little they really need you, but when they’re teenagers? That’s when they really need you,” that person was so smart. (Seriously, probably 20 people said that to me when the kids were toddlers, and I thought they were joking.)

* Nekkid Neighbors — remember them?

* Sex? Not at work, people, keep that in mind, always. Or with the Nekkid Neighbors. Just a bad idea, aight? Lol. We’ve been watching Californication on Netflix, and swear to God, every time I watch it, I feel like I’ve been in an orgy, and it was kind of great, but equally horrible. Yeah.

* Speaking of pop culture… movies. We saw “Wild,” loved it, “Nebraska,” also great, “Boyhood,” one of the best movies I’ve ever seen in my life. Seriously.

* Holidays: How can 2015 be a real year? It’s so space-age sounding.

* And in the category of Pets, Stupid… Our sweet, loving, funny Wacky Cat 2 passed away last month. I keep looking for him, thinking I see him, missing him. It just sucks.

* Houses & Homes: We’re cleaning & rearranging & opposite-of-hoarding like mad right now because we’re moving again.

In five years.

But, as one of my 80-something-year-old neighbors told me after New Year’s, “Every year, I don’t know what it is. The days go slower and the years go faster.” Then he gave me a big smile, I smiled back, and he pedaled off on his bike. I know just what he means.

All for now, xo,

wm

Once upon a time, I was a little girl, and I loved to eat cookies.

Some things never change.

Over the years, I’ve craved my Mom’s soft, crispy, crumbly and rich Chocolate Crinkles, her mom’s chewy-addictive chocolate chip-banana cookies, and the reindeer sugar cookies (secret ingredient: almond extract) the sweet neighbor across the street used to bake for us every year. Thin, crispy, and perfect. But the cookies I have craved the most are my grandma’s butter cookies. My dad’s mom was from North Dakota, no-nonsense, and knew just how to keep me happy: Books to read, apricots to nibble on, a Kentucky Fried Chicken picnic in the park with the entire family, and a Tupperware container full of the best cookies in the world.

And I had no recipe for them.

I’ve searched through my mom’s files, my own files, my grandma’s cookbooks (inherited *all* of the cookbooks from both grandmas #blessed) and no luck. Tears. Sadness. And a yearning for “how did she make those, exactly?” I’ve guessed, experimented, no luck. Was thumbing through her copy (which looks like it was her mommy’s copy, it’s vintage and gorgeous and about 100+ years old) of “Pantry Secrets,” compiled by St. Aldolphus Altar Society, Langdon, North Dakota (produced in the plant of the Cavalier County Republican, Langdon, N.D.).

Yes, that’s right. Suddenly, there it was. The clouds parted, the sun came out, and there was much rejoicing.

They’re that good. Hallelujah and Merry Christmas from our house to yours.

My Grandma’s Delicious Cookies

1 cup brown sugar
1 cup white sugar
1 1/2 cup butter
1/2 teaspoon salt
3 well-beaten eggs
1 teaspoon baking soda dissolved in one tablespoon hot water
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 1/2 cups flour

(notes say: roll with date filling — no recipe for that — and “make in roll in icebox or add chocolate drops)

We made drop cookies with one batch of dough, and used the second batch as cut-out cookies. Bake at 350 for 8-10 minutes.

We did a basic powdered sugar frosting, dyed green and red, to ice them. (I also have a great recipe for “10 Minute Justrite Fudge” and some quite fantastic recipes to share from the Jiffy Cookbook, but those will have to wait for another time.)

Bon appetit!

— wm

These are all so good, go make them right now.

Peanut Butter-Oatmeal Cookies with Chocolate Chips

1 cup butter (or margarine or shortening)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups oatmeal
1 to 1 1/2 cups chocolate chips

Cream butter and sugars together, mix in eggs and vanilla and then add dry ingredients; fold in chocolate chips and oats. Drop by spoonfuls onto greased cookie sheets, bake at 350 degrees for 12 minutes. Or spoon batter into a greased 9×13 pan and bake at 350 degrees for 20-25 minutes or so until toothpick inserted comes out clean.

Hawaiian Macaroni Salad

2 cups whole milk
2 cups mayonnaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 green onions, sliced thin
1 large carrot, peeled and finely grated
1 celery rib, chopped finely

Make dressing: Whisk 1 1/2 cups milk, 1 cup mayo, brown sugar, 1/2 tsp salt and 2 tsp pepper in bowl

Cook pasta: Bring 4 quarts of water to boil in large pot. Add 1 tablespoons of salt and the pasta; cook until very soft, about 10 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl and cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

Make salad: Add green onions, carrot, celery, remaining milk and mayo to pot with pasta mixture and stir to combine. Season with salt and pepper. Chill at least an hour… or a day or two. Optional: Add a handful or two of frozen peas.

Pumpkin Roll

3 eggs, beaten
1 cup sugar, beaten into the eggs
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 1/2 tsp nutmeg
1/2 tsp salt

Mix together and spread on greased and floured 10×14 inch cookie sheet with sides. Bake at 375 for approximately 15 minutes. Remove from pan and roll immediately in cloth or wax paper. Let set for a few minutes.

Combine:
1 cup powdered sugar
6 oz-8 oz cream cheese
1/4 cup butter
1 tsp vanilla

Unroll cake and spread frosting. Roll cake again and freeze.

Brazilian Black Bean Soup

2 cups dry black beans, soaked overnight in 6 cups water
1 tablespoon olive oil
3 cups chopped onion
10 medium cloves garlic, crushed
2 teaspoons cumin
2 1/2 teaspoons salt
1 medium carrot, diced
1 medium bell pepper, diced
1 1/2 cups orange juice
black pepper to taste
cayenne to taste
2 medium tomatoes, diced

Toppings: sour cream, cilantro, salsa

1. Cook soaked beans in 4 cups of water; boil, cover and simmer until tender about 1 1/2 hours.
2. In olive oil, saute onion, half of the garlic, cumin, salt and carrot until carrots are tender. Add green pepper and remaining garlic; saute 15 minutes or so until everything is very tender. Add mixture to the beans.
3. Stir in the orange juice, pepper, cayenne and tomatoes. Puree all or some of soup and then simmer 10 minutes more… serve with sour cream, cilantro, and salsa.

Optional: Add cooked diced chicken to step three.

Oh, yum. Thank you, Giada. Again.

Tomato-Basil Bread Pudding

Ingredients

Filling:
Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan

Custard:
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.

Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

Sweet Basil Cheesecake

Ingredients:

Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse

until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

(Photos by Steve Rawley)

Saw these wild roses and hips on our walk to the beach, growing by the side of the road. Maybe I’ll have to pick some…

This one is from Cazuela, one of our friends at allrecipes:

“The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven’t been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.”

Ingredients:

1 cup trimmed and seeded rose hips
3/4 cup water
3 tablespoons lemon juice
2 cups sugar
1 (1.75 ounce) package powdered fruit
pectin
3/4 cup water

Directions:
1. Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
2. Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
3. Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.

Hope you’re having a great summer. Bon appetit!

wm

(Photos by Steve Rawley)

And, a random Tuesday Recipe Club, from out of left field, thank you, Ms. Kenya:

Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Honey Lime Dressing
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Honey Lime Dressing
1) Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2) Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle

Now, how about a quote of the day?
“Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.” – Albert Einstein

Bon appetit, babies!

— wm

It’s been snowing like mad here the past two days, so that means cooking and reading. And reading about cooking :)

Yesterday I baked Russian Teacakes (in honor of the snow and the Olympics), red beans & rice (and cornbread, of course) and made the batter for gingerbread pancakes. We’ll have breakfast around noon, when the kids get up. That’s just a guess :)

Bon appetit and happy weekend to you, book lovers…

xo

wm

“Well, but it’s not as good a story if you dumped her. That’s how I remember things, anyway. I remember stories. I connect the dots and then out of that comes a story. And the dots that don’t fit into the story just slide away, maybe. Like when you spot a constellation. You look up and you don’t see all the stars. All the stars just look like the big fugging random mess that they are. But you want to see shapes; you want to see stories, so you pick them out of the sky. Hassan told me once you think like that, too — that you see connections everywhere — so you’re a natural born storyteller, it turns out.” — from “An Abundance of Katherines”

Today? Gub-Gub Brownies! They’re good. It’s my Dear Late Granny’s recipe, but with brown sugar instead of white (gub-gub). Who knows where her recipe is, I swear I’ve posted it, but I look for it and it is not there. Go buy her book if you want it. Also, cheesey tortellini. So frickin’ good. And… soup.

Because that’s all I ever want. I used the Barefoot Contessa’s recipe, but with fewer onions. PS next year I will have been blogging here for nine years what the what the? True story. (That’s the sixth blog post i ever wrote. Am fond of it.)

Bon appetit, babies!

— wm