Cookies, anyone?



  How boring would a dull old cookie recipe be, huh? 

  So, here's a LEGO  back story: 



 

Uh-Oh!  Someone overdid it shoveling snow.  Dehydration, exhaustion, starvation!  I think that gluten-free chocolate chip cookies will be just what the doctor orders!  I may even let the patient have some!



I am in a hurry, and although I usually do miserably with boxed cookie mixes, I am going to give these a try.  Oh, and I usually do miserably because I tend NOT to follow the directions precisely.......or even closely.  Everything you need is pictured here:  vanilla, egg, softened stick of butter.  The directions state specifically that the butter should be soft and NOT melted, so plan ahead and take it out of the fridge before you start baking.

I have my sous chef helping me today.  I am certain that she will keep me from going astray from the package recipe.  See the hand mixer -- The recipe does not call for one.  But, well, that's just me.  Ignore it.  We didn't use it.  The folks at Betty Crocker clearly know their stuff.

Follow the package directions. One tsp of vanilla, and the mix into a mixing bowl.  And, yes, Wegman's is one of my most favorite places to grocery shop.

One egg.

Someone didn't take the butter out of the fridge soon enough.  It's a little melted, mostly softened, and it was all good.

Now, this is another place where I usually get into trouble with boxed mixes.  I want the ingredients to mix together practically instantly.  If they are too dry, I start to panic and think about putting in more butter or a little water.  Fortunately, that pesky little sous chef kept me from doing that.  I stirred.

And stirred..............

.....and stirred.  I've included about three minutes worth of stirring photos so if you use this mix, you can see that all it takes is stirring and more stirring.

After about two minutes, it starts to look like it is actually going to be wonderful cookie dough.

We are almost there.

And, right about now, I am breathing a sigh of relief because I typically never get anything from a box to turn out right.

And now it looks like cookie dough and we are ready to make cookies.

Teaspoon-sized cookies.  And, thank you -- I am wearing OPI Romeo and Joliet.  And, I think that we are making box mix cookies instead of cookies from scratch  because I was at the nail salon in the morning.

Spoon onto a silpat.  The dough is not difficult to handle.  In fact, my sous chef did most of the cookies.



The teaspoon size is perfect.  You don't want to make them too large because they will spread while baking.



I use two teaspoons to shape and drop.  I have to say, any cookie dough that lets me do this is going to become a favorite of mine.

My sous chef, whose cookie experience has been limited to slice and bake, handles the dough with ease which speaks well of her talent and the workability of the dough.

OK - so we have some work to do.  But, Rome wasn't built in a day, you know.  It took awhile 'cause they probably stopped for milk and cookie breaks!

Ready for the AGA.  350 degrees F.  I use the convection setting on my oven -- I get amazing cookie results with it.

Presentation is important, and since we are bringing these to a homeschool potluck, the sous chef has located a lovely, winter-themed plate.  Aunt M and Uncle R brought it back from New England - it was a Christmas gift years ago.

This cookie dough is SO lucky!  Into the AGA they go.

Ten minutes on the timer.  I usually set it for one to two minutes less than a recipe calls for as it is an incredibly efficient oven.

DING! They're finished!  They look and smell fabulous!  Use a potholder so you don't get burned.

Onto the cooling rack after a few minutes out of the oven.  My cooling rack is from Pampered Chef and it is one of my most favorite things in my kitchen.

Cool!  We are really pleased with the fact that these are not crumbly, and they look wonderful!

From the cooling rack (about 10 minutes there), to the pretty plate.

I think the box mix says the yield is 24-36 cookies.  I know that it yielded exactly what it said it would.  That was excellent, because I have found that many times one doesn't get out of a mix what it says.

We tasted a few at home, and everyone loved these!  They were excellent!  The kids at the potluck inhaled them!

                Oh!  What about our snow-weary LEGO people? 

Well, sadly, these guys don't have health insurance so they don't get any cookies.  In fact, they are lucky they haven't been kicked to the curb.

Miss B, though, has great coverage.  She's all better, enjoying milk and cookies, and then she will get kicked to the curb.........er, um, I mean discharged.

TOMORROW, Gluten-Free Chocolate Chip Cookies From Scratch and the LEGO CREW will rate which tastes better!

Comfort Food? Isn't That Redundant? (Scrumptious Yellow Rice & Black Beans)

I LOVE the word 'redundant.'  Just wanted you to know.   I also love to procrastinate......BIG TIME! 

Apparently, a considerable portion of the country is in the grip of a 'monster storm,' so what better way to spend your kitchen time than preparing a delicious meal that will get you all through lunch and dinner......and has the added benefit of being a great 'go-to' meal when cooking for friends who eat vegan.

Yellow Rice And Black Beans -- Say Hi!  Make friends with this recipe.  I first prepared it 20 years ago......yes, I am THAT old!  It can be tweaked, added to, be the entree, be a side dish, sent to a friend's house, brought to a potluck, and I have been told time and time again that it is EVEN BETTER re-warmed the next day.  What's not to love?

Don't like peppers or you don't eat peppers?   Add carrots that you have cut julienne style and saute them in the olive oil.
Or, add sauteed mushrooms instead of the peppers, with or without the carrots.
 I have make this dish with ground beef - I brown the ground beef separately and add it to the finished yellow rice.

 I  have also used cooked chicken (usually leftover from the night before) - I chop and add when the rice is finished cooking. And, I have sauteed shrimp and added that as well.

It is also good with just the black beans and yellow rice.

I am bringing this to a potluck, hence the foil pan.  Read on.......this recipe will become a regular at your house.  You DO cook, don't you?  Below you will see what you need to get started.  The recipe will be posted at the very end.

Here is everything you need.  Prepare two boxes of Goya Yellow Rice according to the package directions.  While the rice is cooking, rinse the two cans of black beans in running water using a colander.

After rinsing, I leave the black beans in the colander and set them over a bowl.  It's time to heat two tablespoons of Extra Virgin (has never even SEEN a man) Olive Oil in a frying pan.  While the oil is heating, I seed and dice a red pepper and a yellow pepper.

After the peppers are seeded and diced, it's time to dice the shallot -- I use one shallot.  You can use, however, as many you like according to your taste.  In lieu of shallots, you can also use scallions.  When I use scallions, I use three bunches.

Diced shallot and peppers go into the hot oil now.

                                                            

Cook covered over med-high heat, checking frequently and stirring so it doesn't burn.  Do this for 10-15 minutes, lowering heat, if necessary.  When the mixture is tender (15 minutes should do it), add to your yellow rice which should be completely finished cooking by now.  Stir the pepper/shallot mixture thoroughly into your rice.

Remember the black beans -- well, now is the time to put them into whatever casserole or foil pan in which you will be serving this.  I am adding the black beans to one of those foil pans that comes with a plastic snap on cover -- these are great for transporting food to 'someplace else.'

We are almost finished.  It's time to add the rice/pepper/shallot mixture to the black beans.  Use potholders, the pot with the rice is probably hot.

Mix everything thoroughly

Everything is ready to go.  We are adding a jar of salsa, a bag of chips, and a loaf of bread.  The gluten-free chocolate chip cookies are from a boxed mix, and I will show the steps in tomorrow's entry.

Here is what you need for Yellow Rice and Black Beans -- well, first, you need Yellow Rice and Black Beans.  Okay, seriously:

Two boxes of Goya Yellow Rice Prepared According to the Basic Recipe on the Package

Two Cans of Goya Black Beans - Rinsed and Drained

Fresh Peppers Seeded & Diced -- I like to use Yellow and Red -- I use one of each -- feel free to use more if you really like peppers

Shallot or Scallions - Diced - I use one shallot.  If I use scallions, I would use three small bunches.  Again, use what you like according to your taste.

And, here is what you do with it:

Prepare rice according to package directions.  Keep an eye on the rice as you tend to the other ingredients.

Rinse and drain two cans of black beans in a colander under running water.  Set aside in the colander over a bowl so they continue to drain.

Heat 2-3 tablespoons of Extra Virgin Olive Oil in a frying pan.

Dice and seed peppers and shallot or scallions.

Add dice to the heated oil in the frying pan.  Cook covered on Med-High for 10-15 minutes, stirring frequently so it doesn't burn or stick to the bottom of the pan.  Lower heat if necessary.

Add dice to the yellow rice.  Stir in thoroughly.

Pour black beans into your casserole or serving dish.  Add yellow rice and pepper/shallot mixture.  Stir thoroughly. 

Cover your casserole or serving dish with foil and keep warm until serving.  This can also be made a day ahead and refrigerated.  Warm covered in the oven at 350 degrees for 30 minutes.  Everyone tells me that this tastes even better the second day.  Bon Appetit!