Dang Good Oatmeal Choco Chip Corn Nut Cookies

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“Hmmm…” Thought I.  “I bet these corn nuts (maize tostada) would taste good in a dessert.”

“And…”  Thought I, “those chocolate chip cookies with the pumpkin seeds (semi di zucca)  were really good.  I wonder how they made them?”

“Oh look!”  Thought I with an exclamation point! “Oat flour!”

And that is how these dang good cookies came to be.

My husband likes them with a caffè (coffee) for dessert or a snack, and with tea (tè) for breakfast.  I like them Americana style with a glass of cold, raw milk on the side.

This recipe makes 18 cookies as measured out with an ice cream scoop.  Make sure to leave some space between them so each cookie has some room to spread.

*note* I used 1 tsp Lievito Pane Degli Angeli as a substitute for 1 tsp baking powder and 1/2 t vanilla extract because I couldn’t find any regular baking powder.  I like the rising power of the Paneangeli, but I don’t really care for the artificial vanilla taste it has.

Dang Good Oatmeal Choco Chip Corn Nut Cookies

1/2 C (113 g) butter, room temp

1/2 C brown raw sugar (can substitute regular light brown sugar, packed)

1/2 C raw sugar (can use regular sugar)

1 large pasture egg, room temp

3/4 C white flour

1/2 C oat flour

1 t lievito pane degli angeli

1/2 t baking soda

1/2 C rolled or quick cooking oats

1/4 C pumpkin seeds

1/4 C chopped corn nuts

1/4 C chocolate chips

In a large mixing bowl, cream butter and sugar. Add egg and vanilla extract (if using) and cream again.

In separate bowl whisk the flours, lievito pane degli angeli, and baking soda.

Add about 1/2 the flour mixture, mix well, and then add the remaining dry flour mixture, mixing well, and scraping the bowl to make sure everything is incorporated.

Add the oats, pumpkin seeds, corn nuts and chocolate chips.  Mix well with a wooden spoon.

Put into refrigerator and chill while you preheat the oven to 325 F.  Line a baking sheet with oven paper.  Once the oven has reached temperature, take out the cookie dough and measure out each cookie with an ice cream scoop.  Gently flatten the top of each cookie but don’t worry about a perfect shape.  The nooks and crannies help it to cook into crispy edges.

Cook for 10-12 minutes or until they are lightly browned.  Remove from oven and let cool down on the baking sheet for at least 5 minutes before transferring to a cooling grate.

IF, and I’m not saying you will, but IF you decide that you absolutely must have just a little taste after it comes out of the oven, you will notice that the cookie is ALMOST completely cooked in the inside, but not all the way.  That is perfectly okay.  The cookies will continue to finish cooking on the pan and as they cool down.

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Fresh Zucchini and Rucola Salad

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This beautiful, end of summer salad is just what you were looking for.

It’s simple – ingredients can be swapped out.

It’s malleable – side dish or a veggie main course.

It also counts as a pantry raid recipe because it was prepared with several ingredients that would have gone bad if we didn’t eat them NOW.

The potatoes, for example, were carried home from a meal I couldn’t finish at a restaurant.  The rucola, not rotten, was pretty wilted and dry.

The red onion was the last and smallest little guy, and the tomato had just a few slices taken off of it for a sandwich the previous day.

Tonight we are having a grilled sumac chicken, and this fresh salad is going to be superb.  There is a bit of heat on the chicken, and the char from the barbeque will pair for well with this fresh and light side.

Zucchini and Rucola Salad

1 C zucchini, chopped

1 small can sweet corn

1 clove garlic, minced

1 medium red tomato, chopped

handful rucola

1 C roasted potato, chopped

fresh squeezed lemon juice, olive oil, Maldon salt, fresh ground pepper

Combine all ingredients in a glass bowl.  Squeeze fresh lemon juice over the top and drizzle olive oil.

Stir.

Add salt and pepper, stir, Cover and refrigerate until ready to serve.

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Carrot and Chickpea Soup

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Proud of this one.

Satisfying and easy to digest at the same time?  Check.

Nutritious?  Check.

Tastes really good so you don’t have to tell anyone it’s vegan, dairy free, or gluten free?  Check.

Plus, you can reduce the amount of broth to make it a puree to place underneath a charred cauliflower steak.

This recipe is for 2, when the only thing you are having is soup for supper.

Carrot and Chickpea Soup

6 good sized carrots, cut into 1 inch pieces, drizzled with olive oil and salt, and roasted for about an hour – I think this is about 1/2 kilo, or about an American pound

2 1/2 C vegetable stock

1/2 yellow onion minced

1 clove roasted garlic minced

2 medium tomato chopped

1 1/2 T Curry seasoning

Pinches of salt, black pepper, and red pepper flakes.

1 1/2 T curry seasoning

Rinse and drain a can of chickpeas.  Put on music, and take the membrane off the chickpea.  Put chickpeas in food processor.

Drizzle carrots with olive oil and salt,roast, and let cool.  I never peel them if I’m roasting.

In a small saucepan, with low heat, toast the curry seasoning. Add chopped onion and garlic clove with olive oil and cook on low heat until the onion is translucent but getting to be a bit brown but juicy.

Let everything cool, and then stick it in the processor with the beans.

Now you have chickpeas, carrots, onions, and garlic in olive oil, and the vegetable broth.

You need to do the chickpeas first, because they can get nice and fluffy, and that makes a difference.  Whir them up with some broth (better if the broth is COLD) and the oil of the carrot and garlic.  Add the carrots and the rest of the cooked items.  Put the oil from the carrot cooking in first, then do the cold broth.

Whip until fluffy and transfer to a pot..  Add the chopped tomatoes and simmer for only about 30 minutes.