Tuesday, January 15, 2013

new year's resolution chocolate chip cookies

when food network picked chocolate chip cookies for this week's comfort food feast i had a moment of panic.  you see, my january "goal" is to eat only whole foods...nothing processed.  nothing white (flour, sugar, rice, etc). no dairy.  lots of greens.  you get the idea.  i am doing everything possible to avoid this horrible flu without getting a flu shot (personal choice).  so...regular chocolate chip cookies are out. delicious,healthy, comfort food chocolate chip cookies that meet my goal?  yes, yes, yes!

there are a million recipes for "regular" chocolate chip cookies and i know food network and my fellow food bloggers will provide a number of delicious choices.  i decided to do some experimenting to create another option...a good-for-you option.  now these are not diet or low cal cookies. the calorie content is probably about the same as the traditional kind. but mine contain whole grain flours, less sugar than most recipes...and i used a blend of coconut sugar and organic sugar... a mix of bittersweet and unsweetened chocolate and toasted pine nuts for sweetness and crunch.  (i am a taos girl right now after all!).  a really important part for me is that, wherever possible, i used whole, unprocessed organic ingredients.  i think they taste better, are better for you and reassure me that my food is good for me...and for the planet.  so, if you can, try using organic or sustainably grown items in this recipe.  so worth it...and even better at making the cookies "guilt free".

did you know brown sugar is just processed white sugar with a bit of molasses added?  the molasses adds that caramel taste to traditional chocolate chip cookies.  since there is no brown sugar in this recipe i added 2 tablespoons of organic unsulfured molasses to achieve the taste.  i also used vanilla paste to amp up the vanilla flavor, but you can substitute the liquid version if desired.  i had a number of people "taste test" this recipe without telling them about the ingredients switches.  everyone loved them and no one believed they were the healthy version.  i call that a massive success....  enjoy!

new year's resolution chocolate chip cookies
(makes 40 cookies)
1 cup (2 sticks) butter (or vegan substitute.  i like earth balance brand)
3/4 cup coconut sugar
3/4 cup organic sugar
2 eggs
1 tbsp vanilla paste (you can substitute liquid vanilla if desired)
2 tbsp molasses
1 1/2 cups white whole wheat flour*
1 1/4 cup spelt flour
1 tsp baking soda
1  tsp salt
1 cup bittersweet chocolate chips
2 oz unsweetened chocolate chunks, chopped
1/3 cups pine nuts, toasted

using a mixer fitted with a paddle attachment, cream the butter until light and fluffy (about 4 minutes).  add sugars and continue beating until well mixed and fluffy (about 3 minutes).  add eggs one at a time.  add vanilla and molasses and mix for 30 seconds. add flours, baking soda and salt.  mix until just combined (10 seconds).  stir in chocolate chips, chopped chocolate and pine nuts.  press plastic wrap over top of dough and refrigerate (in the mixing bowl) for 2-24 hours. (the longer the better).

after chilling, preheat oven to 350 degrees.  line 2 baking sheets with parchment paper or silpat.  scoop 1 1/2 tablespoons of dough onto baking sheet.  (i use an ice cream scoop for perfect sized balls of dough)  if not using ice cream scoop, use 2 spoons to mound into ball shapes.  repeat keeping 2 inches of space between each scoop of dough.  you will have leftover dough after filling the 2 sheets.  bake for 12-15 minutes, or until you see just the edges of each cookie start to turn brown.  mine took exactly 14 minutes.  remove from oven.  allow to cool for 5 minutes on pan, then remove to a wire rack to finish cooling.  repeat with remaining dough after baking sheets are completely cool.  (notes:  cookies will firm up after cooling.  note #2  adjust your baking times appropriately if making bigger or smaller cookies)
* i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand*

do you have a favorite chocolate chip cookie recipe?  please share or link in the comments section of this post.

it is chocolate chip cookie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Big Girls, Small Kitchen: Oatmeal-Chocolate Chip Cookie Breakfast Bars
Jeanette's Healthy Living: Gluten-Free Chocolate Cranberry Walnut Cookies
What's Gaby Cooking: Salted Brown Butter Chocolate Chip Cookies
The Lemon Bowl: Gluten-Free Chocolate Chip Cookies
From My Corner of Saratoga: Chocolate Chip Cookies
Napa Farmhouse 1885: New Year's Resolution Chocolate Chip Cookies
Red or Green?: Tao's Double-Chocolate Chip Cookies
Made By Michelle: The Best Blondies, Ever
Cooking With Elise: Chocolate Chip Cookies
Sweet Life Bike: Dulce de Leche Chocolate Chip Cookies
Virtually Homemade: Salted Caramel Chocolate Chip Cookies
The Cultural Dish: Chocolate Chip Cookie Goodness
Thursday Night Dinner: Chocolate Chip Coffee Cake
Dishin & Dishes: Chocolaty Chocolate Chip Cookies
Daily*Dishin: Chocolate Chip and Candied Bacon Cookies With Pecans
Devour:5 Takes on Classic Chocolate Chip Cookies
FN Dish: The Perfect Chocolate Chip Cookie

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

Tuesday, January 8, 2013

healthy warm potato salad with onion & vinegar

when food network announced it was potato week at comfort food feast i knew there would be a plethora of mashed, fried and creamed potatoes...it is comfort food after all, right?  i decided to take a bit of a different approach and try to keep the calories low while keeping the deliciousness quotient high.  my solution?  a healthy, warm potato salad full of steamed red potatoes, caramelized red onions, vegetarian "bacon" and herbs tossed in a vinaigrette of seasoned rice vinegar, mustard, olive oil and seasonings.  sound good?


i used my favorite fake "bacon" so both vegetarians and non can enjoy...plus it keeps the fat and calories low.  if you want to amp up the "comfort" side and use real bacon...go right ahead, no judging here.  just fry up the bacon first, drain the fat and then add once the onions have caramelized.

served with roasted chicken and a large salad full of greens, this salad makes a wonderful winter meal.  

healthy warm potato salad with onion & vinegar vinaigrette
(serves 6)
2 lbs small red potatoes, unpeeled halved or quartered
1 red onion, cut in half then in sliced
4 slices vegetarian "bacon"  (or real bacon for a bit less healthy version), chopped into bite sized pieces
3 tbsp extra virgin olive oil
1 tsp low sodium organic soy sauce
1 tbsp dijon mustard
1 tsp honey
1/2 cup organic seasoned rice vinegar
3 green onions chopped (white & green parts)
1/2 cup minced fresh parsley
sea salt
freshly ground black pepper

place 3-4 inches water in a large pot fitted with a steamer basket.  bring to a bowl and add 2 tbsp salt.  add potatoes, cover and steam until tender but still firm when pierced with a sharp knife-25-30 minutes. (hint, i always taste to ensure they are perfectly cooked).

meanwhile heat large skillet over medium high flame.  add onion and vegetarian bacon (note, if using real bacon omit olive oil).  cook, stirring frequently, until bacon is crisp and onion is soft and beginning to caramelize.   add soy sauce, mustard, honey and vinegar. cook 5 minutes over medium low heat.  add cooked potatoes, green onions and a large pinch each salt and pepper.  cook an additional 2-3 minutes, stirring frequently to allow liquid to soak into potatoes.  turn off heat, add parsley and stir to combine.  taste and add additional salt and pepper if desired.  pour into large bowl and allow salad to cool to warm.  stir again and serve.

it is potato week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I'll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

Tuesday, January 1, 2013

roasted root vegetable pot pie with extra virgin olive oil biscuits

happy new year everyone! i am excited to tell you about a new weekly "fest" from food network. longtime readers know we do a summer and fall series each year focusing on different fresh, in-season fruit and vegetables each week. for the first time ever we are going to continue the event during winter. the difference is "winterfest" will emphasize comfort foods. the schedule for "comfort food feast" is as follows:

January:
2- Pot Pie
9 – Potatoes (mashed potatoes, French fries, etc.)
16 – Chocolate Chip Cookies
23 – Pizza
30 – Chili of any kind (for Super Bowl)

February:
6 – Chicken (fried chicken, chicken and dumplings, etc.)
13 –Stew (of any kind)
20 - Meatloaf
27 – Biscuits

March:
6 – Grilled Cheese
13 – Comforting Pasta (Mac and Cheese, Carbonara, Baked Spaghetti, etc.)

this is going to be fun! my two new year's goals (i like that word better than resolutions) are to #1. continue experimenting with recipes that taste delicious and use clean, healthy, good-for-you ingredients and #2. cook like a locavore. the second goal has never been more challenging for me. using local, in-season food in the middle of winter in california is one thing....in a small, mountain/desert town like taos it is completely different. we get snow here! :)




we start comfort food feast with pot pies.  if you have been following me for a while you know i like to make dishes that are extremely versatile...that can be made often but, by changing the ingredients, taste new.  a perfect example is biscuit topped pot pies.  i made this bean & green chile pot pie with cornmeal biscuits last week for my blog red or green? and loved it so much i tweaked it to create today's version...roasted root vegetable pot pie with extra virgin olive oil biscuits. root vegetables, onions, garlic, red bell peppers, kale tied together with a healthy white sauce spiked with a bit of bourbon and topped with crunchy olive oil biscuits.  delicious! you know what?  no one asked why we were having pot pie days apart....they never noticed the similarities.   both recipes were voted the highest compliment you can give in my house.  "this is so good it is bloggable!"  :)   give it a try and please let me know what you think.


here is a tip for the biscuits used in a pot pie. bake them first and then use to top your filling ingredients. most recipes call for the raw dough to be baked along with the rest of the pot pie. i find the biscuits are never crisp and crunchy on the bottom when using that method. i am not a fan of mushy dough.

my favorite thing about this recipe...other than the taste...it that it is really healthy and good for you.  it is chock-full of vegetables, the "white sauce" is made with extra virgin olive oil, white whole wheat flour* and unsweetened coconut milk. your friends and family will swear it is the more traditional white flour, butter and whole milk version...yeah! (and the bit of bourbon makes it over the top good) the biscuits are a riff from one of the most popular recipes ever on this blog...made with olive oil instead of butter and whole wheat or spelt flour.  they are drop biscuits so no chilling, rolling or cutting out.   this dish is easy, delicious, good-for-you and...if you shop carefully, can be made with mostly local ingredients...even for a california girl currently living in taos, new mexico. 

roasted root vegetable pot pie with extra virgin olive oil biscuits
(serves 6 as a main course)

1 kohlrabi, scrubbed and chopped into bite sized pieces
1 rutabaga, scrubbed and chopped into bite sized pieces
2 large carrots, scrubbed and chopped into bite sized pieces
1 large sweet potato, scrubbed and chopped into bite sized pieces
extra virgin olive oil
sea salt
freshly ground black pepper
1 white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 red bell pepper, chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp lemon pepper
1 tsp cayenne pepper
1 cup chopped kale,  cut chiffonade
white sauce (recipe follows)
extra virgin olive oil  biscuits (recipe follows)

preheat oven to 400 degrees.  place kohlrabi, rutabagas, carrots and sweet potato on 2 parchment paper lined rimmed baking sheets.  drizzle with 2 tbsp olive oil per pan.  using your hands, roll vegetables in oil until all sides are coated.  sprinkle with salt and pepper and roast in oven for 40-60 minutes, or until vegetables are golden brown and caramelized. 

meanwhile, heat a large skillet over medium heat and add 1 tbsp olive oil.  add onion, garlic and bell pepper.  saute until vegetables are softened and the onion is translucent.  add seasonings and 1 pinch each salt and pepper.  add roasted root vegetables, white sauce and kale.  cook for 5 minutes.

preheat oven to 375 degrees. butter or oil a 9 inch deep dish pie dish. add vegetable mixture to dish, top with baked biscuits and heat in preheated oven until piping hot ( 15-20 minutes). i pair with a large salad for a delicious, healthy, vegetarian dinner.  you could serve as a side dish with roast chicken, pork or a steak.

white sauce
1/4 cup extra virgin olive oil
4 tbsp white whole wheat flour* or spelt flour
pinch salt
2 cups unsweetened coconut milk (the kind in cartons, not cans)
1 tbsp bourbon (optional, but really makes the dish)

heat a small sauce pan.  add the olive oil and whisk in the flour one tablespoon at a time eliminating all lumps.  cook over medium low heat for 3 minutes whisking constantly.  add in coconut milk and cook, stirring often for 15-20 minutes or until mixture thickens.  sauce should be the consistency of thick cream.  stir in bourbon and set aside.  (keep warm over very low heat)

extra virgin olive oil drop biscuits
3  cups white whole wheat flour* or spelt flour
1/2 tsp salt
2 tsp alum free baking powder
2 tsp raw honey
1/2 cup extra virgin olive oil
3/4 cup unsweetened coconut milk (plus 2 tbsp) (the kind in cartons, not cans)

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form. gradually add 3/4 cup milk a little bit at a time until all the dry ingredients are incorporated into the dough. the dough will be crumbly but should hold together when squeezed with your hand. if too dry add 1-2 tbsp additional milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 40 minutes or until biscuits are golden brown. i use approximately 1/4 cup of dough for each biscuit...but you can make yours as small or large as you like. baking times will vary depending on size.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white.  contains all the fiber and nutrients of regular whole wheat but lighter in color and taste.  note...this is not white flour...the color is light brown when baked.  i like the king arthur brand**
 
it is pot pie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Made by Michelle: Chicken and Biscuits in a Pot
The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free)
Napa Farmhouse 1885: Roasted Root Vegetable Pot Pie With Extra-Virgin Olive Oil Biscuits
Red or Green?: Bean and Green Chile Pot Pie With Cornmeal Biscuits
FN Dish: Post-Holiday Pot Pies

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.