Oatmeal Apple Cookies

I've been playing around with an old recipe that's been passed down through time trying to make it much more health conscious than it started out.

We now know that we can replace some of the fat in baking with healthier options, and still get a great tasting sweet.

I like using applesauce, and tried replacing all the fat, but I can't quite get past the texture of the cookie.  Kind of like chewing rubber...



I went back to the drawing board and have a cookie that's not too high in fat and has a great taste.

Oatmeal Apple Cookies
1/2 cup butter, softened
1/2 cup honey
1/2 cup egg whites
1 tsp vanilla
3/4 cup flour
1 1/2 cups quick oats
1/2 tsp soda
1/2 tsp ground allspice

Mix together the butter, honey,egg white, and vanilla.



In a separate bowl mix together the dry ingredients.



Combine both and mix well.

Peel, core and chop the apple and add it to the cookie dough.














Drop by spoonfuls onto a lightly greased cookie sheet.

Press dough slightly for a flatter cookie.
          
Bake 375 for 12 - 15 minutes.

Makes 2 dozen cookies
(Shelley)

Stewed Rhubarb

What a busy week and so much to write about.

So much cooking this week, trying new and different things. I'll get caught up next week.

Today it's stewed rhubarb.

I used the rhubarb I bought at a market on Monday.

Cooked it up with a little sugar and it's great as a condiment, as a side, or just by the spoonful!





Stewed Rhubarb

5 cups chopped rhubarb
1 cup sugar

Heat together over medium heat, just until the rhubarb has softened and is falling apart.

Cool, and refrigerate.





I usually try to find rhubarb stalks that have a nice deep pink colour, but in this case I didn't have much choice.

What to do with Rhubarb?

Another favourite time of year is when the rhubarb is ready.


When I was a kid I'd eat it straight from the garden. It was like eating Alum...but that didn't stop me.


Lots of ideas for Rhubarb and all involve lots of sugar.

I'm planning on stewing this lot...I'll be back with the recipe!

Blue Cheesy Strawberries

I saw this appetizer on TV...I think it might have been The Chew. Oh boy! Are they ever good.

You must like blue cheese, strawberries, and honey. As simple as that.

Select larger berries, slice them in half, and hollow out the core.

Drizzle a little honey in the centre (hidden surprise), and crumble blue cheese over the honey.

Today I tried them with goat cheese...and....just as good!
(Shelley)

My Turn to Roast the Turkey

OK...so it's only a chicken.

I've been craving a turkey dinner with all the fixings since my non-turkey Christmas dinner. Don't get me wrong...the food was excellent, just not turkey.

I'm not a huge fan of turkey. I'm good once or twice a year. I prefer chicken, plus not as many leftovers to deal with.

So now I've waited all day for this. Yum...roast chicken, stuffing, and gravy. So healthy...or not.

When I roast a chicken (or turkey) I have to make a bread stuffing. That's just how it should be. That's what my mother taught me.


The amount of stuffing I make depends on the size of the cavity. I used four hamburger buns.


Add some sage, a little diced onion, salt and pepper and I'm ready to stuff.





Fold over the skin and use a metal skewer to close the opening.

If the bird is large enough it's possible to stuff both ends. This one was.

I always allow a little stuffing to overflow into the roasting pan since this helps brown the bottom of the pan to make the gravy.






My mother also taught me to roast the chicken breast side up...but I'm a rebel at heart and gave my mother a hard time and insisted the chicken (or turkey) should be roasted breast down.

And guess what...I converted her.

And so...upside-down to Ross...breast side down, add a little water to the pan, sprinkle a little flour and salt.

Bake the chicken for about an hour and a half at 350. Covered for the first hour.

I always use a meat thermometer when roasting poultry...just to be on the safe side.

Remove the chicken and make the gravy.

Ideally I would have potato water to add, (anyone get the joke?) but today I had to settle for plain old boiled water.

Add it to the bottom of the roaster, and scrape all the brown bits.




Put through a strainer into a small pot. Mix together a little flour and cold water to thicken once the strained juices have come to a boil.

Oh boy oh boy!

I didn't count the points...but it was so worth it.

I even had a second helping...but I'll deny that if asked.

Next...soup's on!
(Shelley)

Quickie Chicken Salad

Need to make something quickly! Thaw a piece of chicken and rustle together the makings of another chicken salad.

Since my last chicken salad I've bought hoisin sauce, and this time I remember to add the grated fresh ginger.

So good!

Chicken Salad with Spicy Peanut Butter Dressing



2 boneless skinless chicken breasts
1 tsp coconut oil
Salt and pepper
4 cups Romaine lettuce, torn in pieces


Pan fry the chicken in the coconut oil. I fried the chicken whole, but you could cut into pieces beforehand.






Dressing
2 Tbsp peanut butter
2 Tbsp hoisin sauce
2 Tbsp lime juice
1 Tbsp grated fresh ginger












Mix together the dressing ingredients and coat the cooked chicken.

Toss the chicken in the lettuce and serve.

Sprinkle a few sesame seeds over top to serve.
(Shelley)

Salmon Bites

Did you know...that Celtic lore holds the Atlantic salmon as the symbol of secret knowledge?

I need to come up with an appetizer that's a little different than the old reliable cheese and crackers that I serve at the last minute.

I love fish or meat as an appetizer, but don't usually have the time to think about what I want to make, and then play with a recipe.

This time I'm giving myself loads of time, and guess what? I won't need to tweak the recipe.

Turned out just fine the first time!

I bought a piece of salmon with the skin on. Since I'm cutting it into bite size pieces, the skin will keep it from falling apart.

I froze the salmon, and partially thawed, which made it easier to slice into squares.


Ginger Lime Salmon Bites

salmon filet, skin on, cut into bite size pieces
1 tsp coconut oil
1 tsp sesame seeds

Marinade
1/4 cup light soy sauce
1/4 cup brown sugar
2 Tbsp grated fresh ginger
2 Tbsp lime juice






Mix together the marinade, and add the salmon pieces.


Transfer all to a sealable plastic bag and refrigerate 30 minutes, or overnight (all day).












Heat oil on medium heat, and add salmon pieces, skin side down.










Once you see the bottom flesh turing colour, flip the pieces to another side.

At this point the skin should be crispy.

Turn the salmon pieces until salmon is cooked through.

If the skin is not crispy, fry another 30 seconds skin side down.

Salmon can be served hot, room temperature or cold.

Sprinkle with sesame seeds just before serving, and add a lime wedge.

Still on my mission to have a salad a day. I have one romaine heat left.

Today I had the salmon cold with a Caesar salad.

Instead of adding lemon to the salad, I added lime.
(Shelley)