Archive for ‘Summer’

August 26, 2010

Chocolate Chip Oatmeal Cookies with Cranberries

I love oatmeal and chocolate chips. That combo screams to be eaten and enjoyed and loved. So. There.

My roommates don’t love oatmeal as much as I do, so whenever I make these, I always feel like it’s an extra-special treat for me. The roommates are good and stalwart, and still help me eat them. (Thank you, guys.)

Cookie Love

Chocolate Chip Oatmeal Cookies with Cranberries

1/4 cup and 2 tablespoons butter, softened
1 eggs
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1-1/4 cups rolled oats
3/4 cup whole wheat flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup and 2 tablespoons semisweet chocolate chips
1/4 c cranberries*

Beat together the butter, eggs, brown sugar and vanilla. Add oats, flours, baking soda, salt and chocolate chips.

Bake at 325 degrees F (170 degrees C) for 10 – 12 minutes.

*Or blueberries, raspberries, and blackberries as pictured

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August 25, 2010

Gazpacho

It’s summer time. Everybody needs a gazpacho recipe; I believe.

I didn’t know I needed gazpacho in my life until this summer, then, bam, delicious. It was as though someone handed me a spoon and said, “Why, yes, you CAN eat salsa from a spoon. Oh, but did I mention this is even more delectable than house salsa??”

Ah, gazpacho.

There are many ways to adjust this recipe, and the one I’m sharing with you isn’t exactly the one I used for the photos, but it’s a good one. I like recipes that adjust to what you have on hand or what you’re craving, and I encourage you to add or take away amounts (and some ingredients, but the more, the better) as you please.

Onions

Gazpacho

inspired by The Grit Restaurant Cookbook

1 sm or 1/2 large red onion, finely minced
6 large ripe tomatoes seeded and finely chopped
1 scant t minced fresh garlic
1/2 medium green bell pepper, seeded and coarsely
1/4 medium jalapeno chile, finely chopped
2 c spring or filtered water
1 (12 oz) can of diced tomatoes
1 small or 1/2 large seedless cucumber, finely shredded
Freshly squeezed juice of 2 lemons
3 T cider vinegar
1 T red wine vinegar
1 T extra-virgin olive oil
1 t hotsauce, or more to taste
2 T chopped fresh basil or 2 t dried
2 T chopped fresh parsley or 2 t dried
2 1/2 t freshly ground black pepper
3 pieces bread (country white, baguette, or whatever is on hand)
1/4 t cumin powder
1/4 t chipotle powder

Place 1/2 of prepared onion, 1/2 of prepared fresh tomato, garlic, green pepper, and chile in a food processor and puree until liquified, adding water if necessary. Add bread toward the end and pulse until the bread is incorporated into mixture. Thoroughly combine all ingredients in a large, non-metal bowl. Cover tightly and refrigerate at least 4 hours. Serve very cold in chilled bowls.