Triple Chocolate Cookies for CEiMB my choice…

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This week was my turn to choose the recipe to cook from The Food You Crave by Ellie Krieger. I chose Triple Chocolate Cookies from page #304- because I thought it would be a fun treat to make for Santa that wouldn’t add too much to his waistline- chimneys being what they are these days. 🙂

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Our lovely Natalie the supreme hostess at Craving Ellie in My Belly  is being gracious in order to help us deal with what I fondly call the crazy “holidaze” schedule and has allowed participation posts of this recipe to go up through the 28th.

Here’s a list of the ingredients for the Triple Chocolate Cookies- I still recommend getting the book though…

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I added the baking soda and baking powder because my friend Holly at Phemomenon said they came out really flat and I noticed there was not any leavening in the recipe. My altered ingredient list and instructions are below.

  • 1/4 cup butter, room temp
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 egg, large
  • 1/4 cup Canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces chopped dark chocolate, I used Valrhona Alpaco
  • 2 ounces milk chocolate chopped
  • 2/3 cup chopped pecans

Cream the butter and sugars, add the egg, oil and vanilla and mix well. Sift the dry ingredients together then mix into the wet. Add the chocolate and nuts and drop by Tablespoons full onto a parchment lined baking tray. Bake in a preheated 350F oven for about 14 minutes or until set. Makes 24 or so cookies.

These were good and at about 110 calories a piece with whole grain flour not too bad treat wise. I’d make them again! They were nice and chocolatey and chewy and nutty.

Next we’ll be making Cherry Chocolate Almond Biscotti chosen by Leanne at Enjoying My Favorite Things for the New Year CEiMB- mmm I’m looking forward to those- you know- cherry and choc are two of my faves.

Easy San Marzano “Quick” Salsa from Tyler for TFF

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Today for Tyler Florence Fridays I made a completely easy recipe- very suitable for a slacker like me. “Hello- McFly?!!?”

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The recipe I threw together is “San Marzano ‘Quick’ Salsa” from Dinner at My Place by Tyler Florence– an excellent cookbook that I highly recommend.

I’ve never actually made salsa from canned tomatoes before and this was so easy I have to admit it felt like a bit of a cheat. But this is great for when tomatoes aren’t in season and you need a quick salsa for a dip or condiment.  All you do is combine a large can of drained tomatoes with some red onion, a bit of Serrano chile, lime juice, cilantro, olive oil and salt and pepper. Whiz it in the food processor and adjust the consistency with some of the tomato juice reserved from the can when draining- for that purpose. I used crushed organic Tuscan tomatoes that I had on hand instead of whole San Marzanos but I think it was just as good.

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You’ll have it made before you can get the chips out….. and better than a jar any-day.

Check out the other Tyler delights over at the TFF site always an event!

xo

The Feast of the Seven Fishes -Asparagus with Shrimp

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This is my contribution to The Seven Fishes Feast that Maryann from Finding La Dolce Vita and Joe from Italyville are holding. I didn’t want to miss it and I think I’m getting it in just under the wire… click on the badge for details. Maryann is one of my all-time favourite blogging type sweethearts and I’m glad for the chance to get to know Joe through her.

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I took this dish without the shrimp to my book-club Christmas party and I was very pleased with the results. The shrimp seemed like a natural addition to a dish I came up with on the spur of the moment for that party. It’s easy and healthful- both of which I am aiming for these days.

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The Feast’s Asparagus with Shrimp

  • 2 pounds of fresh asparagus spears, washed and any tough ends trimmed
  • 2 Tablespoons of olive oil, plus a splash more
  • salt and pepper
  • a pinch of  mustard powder
  • a pinch of dried Oregano
  • a pinch of dried Thyme
  • 2 cloves of garlic, minced
  • 2 Tablespoons of Balsamic Vinegar
  • 2 Tablespoons of Sherry or Red Wine Vinegar
  • 1 pound of large shelled and cleaned raw shrimp
  • 4 ounces of crumbled Feta or goat cheese
  • 1/4 – 1/2 cup of toasted pine-nuts
  • 1/4 – 1/2 cup of fresh pomegranate arils (seeds)

Wash and dry the asparagus. Heat a large skillet and add the olive oil then the asparagus spears and a little salt and pepper. Sauté until tender-crisp, add the vinegars, mustard and herbs and a splash more olive oil. Using tongs remove the asparagus from the pan to a heated platter. Add the minced garlic to the vinaigrette remaining in the pan cook a bit and then add the shrimp. Cook until pink and succulent. Taste and correct seasonings if necessary. Pour the shrimp and pan juices over the asparagus. Top with Feta, Pomegranate and Pine-nuts. Serve immediately.

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