Anise Butter Cookies

I love anise, but haven't run across many recipes that call for aniseed. These butter cookies were delightful, but with just a hint of anise.

Anise Butter Cookies
from Mediterranean Harvest by Martha Rose Shulman

12 Tbsp. unsalted butter, at room temperature
2/3 c. sugar
1 large egg
1 teaspoon finely chopped lemon zest
1 teaspoon vanilla extract
2 teaspoons aniseeds, crushed in a mortar and pestle or spice grinder
2 1/4 all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a standing mixer fitted with the paddle attachment, cream the butter with the sugar until fluffy and pale, about 4 minutes. Scrape down the bowl and beaters. Add the egg, lemon zest, vanilla and aniseeds, and beat together.

Sift together the flour, baking powder and salt. On low speed, beat into the butter mixture, just until combined. Gather the dough into a ball, then press down to a 1-inch thickness. Wrap tightly in plastic and refrigerate overnight or for up to 3 days, or place in the freezer for 1 to 2 hours. Alternatively (if you don’t want to roll out the dough), remove spoonfuls of half of the dough and plop them down the middle of a piece of parchment paper to create a log about 2 inches in diameter. Fold the parchment up around the log to and refrigerate for 2 hours or longer. Repeat with the remaining dough.

Preheat the oven to 350 F with the rack adjusted to the lowest setting. Line baking sheets with parchment.

Cut the dough into 2 or 4 pieces, and roll out one piece at a time on a lightly floured work surface, to about ¼-inch thick. Cut into circles or shapes, dipping the cutter into flour between each cut, and place 1 inch apart on the baking sheet. Keep the remaining pieces of dough in the refrigerator or freezer.

Bake for 10 to 12 minutes, turning the baking sheets front to back halfway through. Remove from the oven and cool on a rack.

Honey Peanut Butter Bars

I bought puffed rice for a recipe, but it really called for crisp rice cereal. I searched for a recipe using puffed rice and found this one. Since I made it I've been craving more and will make some soon.

Honey Peanut Butter Bars
adapted from She Bakes Here

1 cup natural peanut butter
2 tbsp maple syrup
1/4 cup melted honey
3 - 3 1/2 cups puffed wheat or rice cereal
1/4 cup chocolate, melted

Line a 8x8 inch square pan with parchment paper. In a large bowl, stir together peanut butter, maple syrup and honey with a wooden spoon.

Stir in puffed wheat or rice cereal and mix until the cereal is lightly coated. Using the back of the spoon, press the mixture evenly into the square pan.

Put the pan in the freezer for 25 minutes until the bars have hardened.

Grab hold of the parchment paper and gently lift the bars out of the pan. Using a sharp knife, cut the bars into even rectangles. Drizzle with melted chocolate.

Store bars in an airtight container in the fridge.

Big Yummy Bowl

This salad is absolutely delicious. My toddler loved it too - she cleaned her plate in record time. This photo is after her second plateful. Doesn't she look happy? The original recipe was called Big Vegan Bowl, but the fact that it is vegan is irrelevant. It's a big YUMMY bowl!

Big Yummy Bowl
from Oh She Glows

1 large sweet potato, chopped into 3/4-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
olive oil
salt
spices: garlic powder, chili powder, cumin, cayenne
1 cup uncooked quinoa
1 large carrot, peeled and julienned
purple cabbage or vegetable of choice, shredded
couple handfuls of greens for the base (optional)
lots of hummus
sliced avocado
hulled hemp seeds (optional)

Preheat oven to 400F and line two large baking sheets with parchment paper.
Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.

For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favorite spices, like garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.

Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.

Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.

Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. Serve immediately.

Bolognese Sauce

This sauce is delicious and easy, and, served over pasta with cheese, is the kind of meal I crave on a cold winter night.

Bolognese Sauce
adapted from The Pioneer Woman

1/4 cup olive oil
1 cup carrots, grated
1 onion, diced
1 pound ground beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
4 Tbsp. tomato paste
2 cloves garlic, minced
1/2 cup vegetable or chicken stock
1 Tbsp. Worcestershire or soy sauce
1 can (28 ounce) whole tomatoes
1/2 cup milk, optional
salt and pepper, to taste
freshly grated Parmesan or Romano Pecorino cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Add oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
Make a well in the center of the mixture and add stock. Stir together. Add Worcestershire or soy sauce and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes, up to 2 hours.

Serve with pasta and Parmesan or Romano Pecorino cheese.

Broccoli and Cheddar Frittata

I don't use broccoli nearly enough in my cooking and was pleasantly surprised with this frittata. Broccoli and cheddar really are a delicious classic flavor combo.

Broccoli and Cheddar Frittata
adapted from Ellie Krieger

6 large eggs
2 teaspoons olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped cooked broccoli (steam for a few minutes)
1/4 teaspoon salt
freshly ground black pepper
1/2 cup shredded extra-sharp cheddar (2 ounces)

In a medium bowl, add the eggs and whisk until combined. Set aside.

In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.

Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.

Spritz Cookies

I have a cookie press, but have only used it a few times. This Christmas I thought it would be fun to decorate cookies with my toddler. She did think it was fun, but all she could really do was sprinkle on the coconut. I kept the cookies mostly out of her reach except for the one we were decorating, but she still managed to snatch two and put them in her mouth before I could stop her.

Spritz Cookies
adapted from Wilton

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter, softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350ºF.

In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.


Frosting
1 egg white
3 c powdered sugar
2-3 Tbsp water, if needed

Whisk egg white till frothy. Add powdered sugar and water (if needed) till thick and smooth. Add coloring as desired. Use shortly after making as the frosting will harden in 1 to 2 hours.

Naan

Naan is a type of Indian flatbread, usually served warm and brushed with ghee (clarified butter). It's so good, but warm bread always is. Feel free to leave out the cumin and garlic if the flavors don't work with the rest of your meal.

Naan
from Sprouted Kitchen

2 cups white or white whole wheat flour
1/2 tsp. ground cumin
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
2 cloves garlic, finely minced
ghee or coconut oil

Mix all the dry ingredients together and make a well of flour.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

Add the liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft and tender. If dough sticks to your hand, use little bit of oil.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Preheat a heavy bottomed, seasoned skillet or cast iron. Flour your work surface and knead the dough a few times, working in the minced garlic. Divide the dough into 6 to 8 pieces. Roll them out into a thin, oblong or round shape. Brush one side with water and add it to the pan, damp side down. Cook for about one minute until it browns, flip and cook the other side for another minute or two. Once lightly browned, run it over an open flame on the stove to get a few char marks. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt. Repeat with remaining dough. Keep covered with a dish cloth until ready to serve.