Doug’s Cowgirl Cookies

Doug makes these cookies from an old recipe book; the authors of the recipe are Bev Almageur and Nancy Fry of Fargo, North Dakota.  Doug has tweaked the original recipe a little.

Makes 4 dozen

Preheat oven to 350F

  • 1 ¾ cups flour
  • 1 (to 2 tsp) baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs
  • 2 cups quick-cooking rolled oats
  • 1 tsp vanilla extract
  • 2 cups chocolate chips
  • + anything else you want to add, eg, dried cranberries, nuts, raisins, sunflower seeds, chopped dried fruit, etc
  1. Whisk together the flour, baking soda, baking powder, and salt, and set aside.
  2. Combine the shortening and sugars, and cream well. Beat in the eggs until thoroughly blended.  Add vanilla.
  3. Stir the dry ingredients into the wet, and mix well.
  4. Add oats and chocolate chips.
  5. Drop by teaspoonfuls onto a greased baking sheet.
  6. Bake at 350F for about 12 minutes or until golden brown.

Leave a comment

Filed under baking, comfort food

Vinaigrette/Marinade for Vegetables

We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.

  • 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
  • 1/2 cup red wine vinegar
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup extra virgin olive oil
  1. In a jar, shake together all of the ingredients EXCEPT for the olive oil.
  2. Add olive oil to the jar, and shake well.
  3. Taste, and adjust seasonings.

OPTIONAL (and recommended):

Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)

Leave a comment

Filed under dinner, food, Vegetables

Mesa Grill’s Southwestern Potato Salad (Bobby Flay)

We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.

  • 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick

  • 1 ½ cups prepared mayonnaise
  • ¼ cup Dijon mustard
  • 2 Tbsp lime juice
  • 2 Tbsp chipotle pepper purée
  • 1 large ripe tomato, seeded and diced
  • ¼ cup cilantro leaves, chopped
  • 3 scallions, chopped, white and green parts
  • 1 medium red onion, thinly sliced
  • ½ tsp cayenne
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare potatoes and set aside.
  2. Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
  3. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Read more at Food Network

Leave a comment

Filed under Salads, Vegetables, Vegetarian (lacto/ovo)

Home Made Ant Bait

(as per Ed Lawrence)
  

  • 2 cups boiling water
  • 6 Tablespoons sugar
  • 1 teaspoon boric acid

Dissolve the sugar in the boiling water. Add the boric acid and stir until dissolved.

Take any pint-sized plastic container and cut small holes into the sides at the bottom to allow ants access to crawl inside. Dip cotton balls into the solution, and place inside the container. Seal the container with the lid, and place the container on a pathway that the ants are using.
The ants will eat the solution, and take it back to the other ants in the nest, where it will “build up” and eventually destroy the nest. The solution can be refrigerated and stored for a couple of weeks if it is carefully labelled.

Leave a comment

Filed under non-food

Orzo-kale-feta Salad

Use any orzo or firm rice, along with any dark green tender greens.

Salad Ingredients:

  • 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
  • 4 cups kale, chopped (OR baby spinach or baby kale, chopped) 
  • 1 tsp. olive oil, only if using large kale
  • 1 can (15.5 oz.) chick peas, rinsed and drained well
  • 1/2 small red onion, finely diced
  • 3/4 cup crumbled Feta cheese

Dressing Ingredients:

  • The zest and juice of one large lemon (zest the lemon before juicing it)
  • 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
  • 2 T balsamic vinegar (or substitute any type of mild vinegar)
  • 1 tsp. ground cumin
  • salt and fresh ground black pepper to taste
  • 1/4 cup extra virgin olive oil
  1. In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper. 
  2. IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
  3. IF you’re using baby spinach or baby kale:  do not cook it! Just put the chopped, raw leaves into a large salad bowl.
  4. Gently mix the rest of the salad ingredients into the bowl with the kale.
  5. Pour salad dressing over the salad, and toss to combine.

Leave a comment

Filed under food, Grains, Salads, Vegetarian (lacto/ovo), whole food

Market Vegetarian Quesadillas

Prep time: 15 minutes; Cook time: 15 minutes; Servings: 6

 

just add guacamole, sour cream, and salsa

 

  • ½ cup chopped red bell pepper
  • ½ cup chopped zucchini
  • ½ cup chopped yellow squash (such as butternut)
  • ½ cup chopped red onion
  • ½ cup chopped mushrooms
  • 1 Tbsp olive oil
  • Cooking spray
  • 6 x 9” whole wheat tortillas
  • 1 ¼ cup shredded cheddar cheese
  • Extras:
  • guacamole, sour cream, salsa, etc
  1. In a large non-stick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in the olive oil over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  2. Coat the same pan with cooking spray, and place one tortilla in pan.
  3. Sprinkle ¼ cup of the cheese evenly over the tortilla, and layer ¾ cup of the vegetable mixture over the cheese.
  4. Sprinkle another 2 Tbsp of the cheese onto the vegetables, and top with a second tortilla.
  5. Cook until golden on both sides, for approximately 2 to 3 minutes per side.
  6. Remove quesadilla from pan, and repeat with remaining ingredients.
  7. Cut each quesadilla into 8 triangles with a pizza cutter.
  8. Serve hot with sour cream, salsa, and guacamole)

Leave a comment

Filed under dinner, Main Course, Vegetables, Vegetarian (lacto/ovo)

Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

Leave a comment

Filed under "Sweets"/Cakes/Etc, comfort food, Sauce