Snacking Granola Clusters

Posted on September 14, 2015 by sparecake

Here’s a high-energy snack to alleviate some of the guilt of just repeatedly jamming your fist into the cereal box. It’s mean to be snacked on, so you’re in the clear! There’s a ton of room for variation to suit your tastes with this, and when you’ve eaten all the clusters you’ll probably have a few handfuls of loose granola bits that make a grand ice cream topping!

IMG_6343Ingredients:

  • 5 cups old-fashioned oats
  • 1/2 cup butter, melted
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/2 cup honey
  • 1 cup raisins
  • 2 cups sweetened flaked coconut (I left this out, don’t care for coconut)
  • 4 cups corn flakes, crushed (I used frosted flakes, and measured the cereal before crushing)
  • 1 teaspoon kosher salt
  • 1 cup salted cashews or other nut (left these out too)
  • 1 beaten egg white
  • 1 cup white chocolate chips

Between the coconut and the cashews, I left out 3 cups worth of ingredients, and this still filled my jelly roll pan quite full, so I could see needing a second pan if using the coconut and cashews as well. Just be careful if you do use a second pan, and the ingredients get spread out thinner, and keep an eye during baking as a thinner layer will bake/burn sooner.

Preheat your oven to 300 degrees. Line a 15×11″ pan with sides (ie a jelly roll pan) with parchment paper.

Mix everything except for the egg white and white chocolate chips in a large bowl, then stir in the egg white until everything’s evenly coated.

IMG_6338Spread the mixture evenly onto the lined baking sheet.

Adding another 3 cups of anything seems like it'd be overflowing from a single pan, right?

Adding another 3 cups of anything seems like it’d be overflowing from a single pan, right?

Bake 20 minutes. Turn off the oven and allow to remain in the oven until cooled. I waited and tossed the white chocolate chips in after, as I was breaking into chunks, but I think in the future I’ll wait until the oven has cooled off a bit, toss the white chocolate chips on top of the granola in the oven, and let it cool the rest of the way, so that the chocolate attaches to the clumps a bit better.

IMG_6341Break into pieces, and store in an airtight container.

IMG_6342

Snacking Granola Clusters

From Cookies and Cups.

  • 5 cups old-fashioned oats
  • 1/2 cup butter, melted
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/2 cup honey
  • 1 cup raisins
  • 2 cups sweetened flaked coconut
  • 4 cups corn flakes, crushed (measured before crushing)
  • 1 teaspoon kosher salt
  • 1 cup salted cashews or other nut
  • 1 beaten egg white
  • 1 cup white chocolate chips

Preheat your oven to 300 degrees. Line a 15×11″ pan with sides (ie a jelly roll pan) with parchment paper.

Mix everything except for the egg white and white chocolate chips in a large bowl, then stir in the egg white until everything’s evenly coated. Spread the mixture evenly onto the lined baking sheet, and bake 20 minutes. Turn off the oven and allow to remain in the oven until cooled. After the oven has cooled partially, sprinkle the white chocolate chips over the granola, then return to the oven to continue to cool.

Break into pieces, and store in an airtight container.

 

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Strawberry Cheesecake Ice Cream

Posted on September 9, 2015 by sparecake

I’ve only had strawberry cheesecake ice cream once, in a tiny place in the outskirts of DC, but I’ve always wanted it again. Turns out… it’s really not hard to make. Dangerous thing to know! This ice cream’s very rich, and very cream cheese-y, and super nice.

IMG_6354Ingredients:

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup half-and-half
  • 2/3 cup granulated sugar
  • pinch salt
  • 1/2 cup graham cracker crumbs
  • 1/2 cup strawberry ice cream topping

Cut the cream cheese into 1/2″ chunks, then combine in a food processor with the sour cream, half-and-half, sugar, and salt. Process until very smooth, then refrigerate for at least 8 hours.

IMG_6340Freeze the cream cheese mixture according to your ice cream maker’s directions.

Getting pretty sturdy...

Getting pretty sturdy…

When it has thickened enough that you’re ready to take it out, add the graham cracker crumbs and let it churn just long enough to mix in evenly. You can also add the strawberry ice cream topping now if you want it evenly mixed in, but I preferred streaks, so did not.

IMG_6345Scoop a layer of ice cream into your storage dish, then drizzle some of the strawberry ice cream topping over it.

IMG_6346 IMG_6347Repeat several times, until all the ice cream and all the strawberry sauce have been used up.

IMG_6348Freeze until ready to eat.

IMG_6355

Strawberry Cheesecake Ice Cream

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup half-and-half
  • 2/3 cup granulated sugar
  • pinch salt
  • 1/2 cup graham cracker crumbs
  • 1/2 cup strawberry ice cream topping

Cut the cream cheese into 1/2″ chunks, then combine in a food processor with the sour cream, half-and-half, sugar, and salt. Process until very smooth, then refrigerate for at least 8 hours.

Freeze the cream cheese mixture according to your ice cream maker’s directions. When it has thickened enough that you’re ready to take it out, add the graham cracker crumbs and let it churn just long enough to mix in evenly. You can also add the strawberry ice cream topping now if you want it evenly mixed in, but I preferred streaks, so did not.

Scoop a layer of ice cream into your storage dish, then drizzle some of the strawberry ice cream topping over it. Repeat several times, until all the ice cream and all the strawberry sauce have been used up. Freeze until ready to eat.

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Pizza Fries

Posted on September 7, 2015 by sparecake

Heeey I’m back! Aaand most of you are probably on vacation today. Oh well, you’ll get back to your computers eventually…

IMG_6254I ate this as a tasty dinner, but it probably makes more sense as a sharing thing at a party or when you have friends over to watch a show/movie. Either way, it’s pie crust, which is delicious, and pizza, which pretty much everyone loves, so it’s gonna be a win.

Ingredients:

  • 1 container of prepared, refrigerated pie crusts (2 per box)
  • 1/2 cup of pizza sauce, plus some for dipping
  • 1/2 cup shredded mozzarella cheese
  • enough pepperoni slices to cover the bottom crust (or other fairly flat pizza topping)
  • grated parmesan cheese
  • 1 teaspoon olive oil
  • oregano and other spices as desired

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Remove the pie crusts from the fridge and let come to room temperature for 10-15 minutes. Spread out one crust on a cutting board. Spread the pizza sauce evenly over the crust.

IMG_6247Top with pepperoni and mozzarella.

IMG_6248Add the second crust, then brush the top with olive oil and sprinkle on some parmesan and oregano, and any other herbs you might find pizza-y.

IMG_6249Slice into 1/2″ slices in one direction, then into quarters in the other direction (your outside edges will be smaller than the center pieces).

IMG_6250Transfer to the lined sheet and spread the ‘fries’ out a little bit – this may require an additional pan.

Tight fit if you want to give them all a tiny bit of room.

Tight fit if you want to give them all a tiny bit of room.

Bake 30 minutes, or until slightly golden.

IMG_6252Serve still warm, with additional pizza sauce for dipping.

IMG_6255

Pizza Fries

Lightly adapted from Oh, Bite It!

  • 1 container of prepared, refrigerated pie crusts (2 per box)
  • 1/2 cup of pizza sauce, plus some for dipping
  • 1/2 cup shredded mozzarella cheese
  • enough pepperoni slices to cover the bottom crust (or other fairly flat pizza topping)
  • grated parmesan cheese
  • 1 teaspoon olive oil
  • oregano and other spices as desired

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Remove the pie crusts from the fridge and let come to room temperature for 10-15 minutes. Spread out one crust on a cutting board. Spread the pizza sauce evenly over the crust, getting close to the edges, then top with pepperoni. Add the mozzarella, then the second crust. Brush the top with olive oil, then sprinkle on some parmesan and oregano, and any other herbs you might find pizza-y.

Slice into 1/2″ slices in one direction, then into quarters in the other direction (your outside edges will be smaller than the center pieces). Transfer to the lined sheet and spread the ‘fries’ out a little bit – this may require an additional pan. Bake 30 minutes, or until slightly golden.

Serve still warm, with additional pizza sauce for dipping.

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Pulled Pork Mac & Cheese

Posted on August 17, 2015 by sparecake

This is something I’d been craving for the last few weeks, and I was pretty pleased with the end result. The two flavors go very well together, and this makes enough that it was every lunch and dinner for me for almost a week.

IMG_6216Where this takes a bit of time at the end to pull the pork and make the mac & cheese, I figured an easy/quick morning would be nice and used bottled bbq sauce, but if you have a favorite recipe from scratch, you could probably use it. Just keep in mind that a sweet bbq sauce goes better with the mac & cheese than a strongly vinegar or mustard-y one.

IMG_6204A quick heads up: There’s probably going to be a week or two ‘summer break’ for the blog starting, oh, say, right after you finish reading this post!

Ingredients:

  • 1 cup gingerale
  • approximately 3 1/2 pounds pork shoulder
  • 1 18 ounce bottle sweet bbq sauce
  • 1 pound shell pasta (elbows are also ok, but shells are more fun)
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 4 cups shredded cheddar cheese
  • extra shredded cheese and/or bbq sauce, as desired

IMG_6206To prepare the pork, place the gingerale and pork in a crockpot, cover, and cook on low for 8 hours.

IMG_6201 IMG_6202Remove from the crock pot and shred using two forks, then return the shredded meat to the liquid in the crock.

IMG_6203Stir in the bbq sauce, then leave turned on low heat with the lid off while you prepare the shells.

IMG_6205Preheat oven to 350 degrees. Lightly grease a 9X13″ pan. Cook the pasta al dente according to package instructions. If the pasta finished boiling before the cheese sauce is prepared, toss it with a small amount of olive oil to prevent it from clumping.

In a large pan, melt the butter over medium heat. Add the flour and whisk until there are no dry flour clumps left, then slowly whisk in the milk until smooth. Reduce heat to low, and whisk until thick and creamy. Sprinkle in the cheese and continue cooking and stirring until completely melted.

IMG_6209Remove from heat and stir in the cooked pasta. (If your pan isn’t big enough to hold all the pasta, put the pasta back into the pot it was cooked in and mix it with the cheese sauce in there.)

IMG_6210Transfer the macaroni and cheese to the greased dish and spread evenly.

Seemed the best place in case I missed.

Seemed the best place in case I missed.

Top with the pulled pork – you don’t HAVE to use all of the pork, but it will fit on if you want to.

IMG_6212Top with extra cheese, if desired, then bake 15 minutes.

IMG_6213 IMG_6214Drizzle servings with extra bbq sauce if desired.

Pulled Pork Mac & Cheese

  • 1 cup gingerale
  • approximately 3 1/2 pounds pork shoulder
  • 1 18 ounce bottle sweet bbq sauce
  • 1 pound shell pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 4 cups shredded cheddar cheese
  • extra shredded cheese and/or bbq sauce, as desired

To prepare the pork, place the gingerale and pork in a crockpot, cover, and cook on low for 8 hours. Remove from the crock pot and shred using two forks, then return the shredded meat to the liquid in the crock. Stir in the bbq sauce, then leave turned on low heat with the lid off while you prepare the shells.

Preheat oven to 350 degrees. Lightly grease a 9X13″ pan. Cook the pasta al dente according to package instructions. If the pasta finished boiling before the cheese sauce is prepared, toss it with a small amount of olive oil to prevent it from clumping.

In a large pan, melt the butter over medium heat. Add the flour and whisk until there are no dry flour clumps left, then slowly whisk in the milk until smooth. Reduce heat to low, and whisk until thick and creamy. Sprinkle in the cheese and continue cooking and stirring until completely melted. Remove from heat and stir in the cooked pasta.

Transfer the macaroni and cheese to the greased dish and spread evenly. Top with the pulled pork. Top with extra cheese, if desired, then bake 15 minutes.

Drizzle servings with extra bbq sauce if desired.

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Strawberry Buttermilk Sherbet

Posted on August 12, 2015 by sparecake

I got an ice cream maker at a thrift shop recently, and this was the first thing I made with it. It’s kind of light and refreshing, from the fruit, and tangy from the buttermilk. It’s a nice combo.

Tiny Peter Cottontail spoon much better at launching sherbet out of the dish than separating off a chunk to eat.

Tiny Peter Cottontail spoon much better at launching sherbet out of the dish than separating off a chunk to eat.

Ingredients:

  • 4 cups strawberries, hulled and halved or quartered if large
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/3 cup sour cream
  • Pinch of kosher salt

I used thawed frozen strawberries (so much cheaper!) which look a bit squishy and lumpy at first, but as it all goes in a blender or food processor I don’t really think it matters in the end.

Preheat your oven to 425 degrees. Put the strawberries and sugar in a 9X13″ pan and stir together. Place in the oven and cook, stirring occasionally, until the mixture is juicy and bubbling, 15-20 minutes. Set aside to cool. If you’re in a hurry, you can slightly speed matters by transferring the strawberry mixture out of the hot glass dish and into a room temperature dish.

IMG_6182Combine the berries and remaining ingredients in a blender or food processor. Blend until smooth.

Leaked so very much of this all over multiple counters...

Leaked so very much of this all over multiple counters…

Refrigerate the mixture until chilled, then freeze according to your ice cream maker’s instructions.

IMG_6184Transfer to an airtight container and store in the freezer.

IMG_6191This sherbet gets firm enough that you’ll want to pull it out of the freezer during dinner to give it 15-20 minutes to soften slightly, but it’s very much worth the wait!

Strawberry Buttermilk Sherbet

Lightly adapted from Bon Appetit.

  • 4 cups strawberries, hulled and halved or quartered if large
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/3 cup sour cream
  • Pinch of kosher salt

Preheat your oven to 425 degrees. Put the strawberries and sugar in a 9X13″ pan and stir together. Place in the oven and cook, stirring occasionally, until the mixture is juicy and bubbling, 15-20 minutes. Set aside to cool.

Combine the berries and remaining ingredients in a blender or food processor. Blend until smooth. Refrigerate the mixture until chilled, then freeze according to your ice cream maker’s instructions. Transfer to an airtight container and store in the freezer.

Let rest at room temperature 15-20 minutes before serving.

 

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Refrigerator Pizza Dough

Posted on August 10, 2015 by sparecake

This dough chills in the fridge from 3 hours up to 2 weeks, making it great to throw together the night before or morning of a day you know you’ll be rushed for dinner, or as something to just keep ready in the fridge for whenever time is tight or a pizza craving hits. It doesn’t hurt that it’s also super easy!

Sturdy enough, and a bit chewy.

Sturdy enough, and a bit chewy.

Ingredients:

  • 1-3/4 cups hot water (about 100 degrees – enough that it’s very warm, but wouldn’t burn if you kept your finger in it for a few seconds – yeast can’t handle temperatures any hotter than you can!)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons dry yeast
  • 1-1/2 teaspoons granulated sugar
  • 4-1/4 cups unbleached all-purpose flour
  • sauce
  • cheese
  • toppings as desired

These pictures all show a half batch, but certainly feel free to make the whole amount and only cook half at a time!

In a large bowl, combine the water, oil, salt, yeast, and sugar. Stir together well.

IMG_6185Add the flour, and stir until evenly moistened and well combined.

IMG_6186You don’t need to knead, just get it all mixed in. Cover loosely with a lid or saran wrap, and let sit at room temperature for 2 hours. Refrigerate at least 3 hours, up to 2 weeks. If refrigerating 2 days or more, cover tightly to prevent the dough from drying out.

When ready to cook, preheat your oven to 400 degrees. Grease a baking sheet or pizza pan.

Remove the dough from the fridge and roll out to between 1/4″ and 1/2″ thick. I didn’t find it sticky enough to require any extra flouring at this step. Place it on the greased pan, and top as desired.

IMG_6192 IMG_6193Bake 20-25 minutes, until golden brown.

IMG_6194You shouldn’t have any trouble sliding it off the pan right onto a cutting board, and shortly after into your mouth. Nice!

IMG_6195 IMG_6197

Refrigerator Pizza Dough

Adapted from Fine Cooking.

  • 1-3/4 cups hot water (about 100 degrees – enough that it’s very warm, but wouldn’t burn if you kept your finger in it for a few seconds – yeast can’t handle temperatures any hotter than you can!)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons dry yeast
  • 1-1/2 teaspoons granulated sugar
  • 4-1/4 cups unbleached all-purpose flour
  • sauce
  • cheese
  • toppings as desired

In a large bowl, combine the water, oil, salt, yeast, and sugar. Stir together well. Add the flour, and stir until evenly moistened and well combined. You don’t need to knead, just get it all mixed in. Cover loosely with a lid or saran wrap, and let sit at room temperature for 2 hours. Refrigerate at least 3 hours, up to 2 weeks. If refrigerating 2 days or more, cover tightly to prevent the dough from drying out.

When ready to cook, preheat your oven to 400 degrees. Grease a baking sheet or pizza pan.

Remove the dough from the fridge and roll out to between 1/4″ and 1/2″ thick. Place it on the greased pan, and top as desired. Bake 20-25 minutes, until golden brown.

Posted in Dinner | Tagged , | 3 Comments

Turkey and Lentil Meatballs

Posted on August 5, 2015 by sparecake

Another attempt at doing something healthy, these meatballs actually come out tasty. (Shocking, I know!) I was expecting them to be a bit crumbly, with all the lentils, but they actually are just as sturdy as ‘normal’ meatballs!

IMG_6169

  • 1 cup dry green lentils, cooked according to package directions
  • 1 pound ground turkey
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 1/2 – 2 teaspoons crushed red pepper (one teaspoon was entirely unnoticeable, 2 was the max I’d want, so it’s sort of up to if you like a tiny bit of heat)
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup shredded Parmesan cheese

Lightly grease a baking sheet. Preheat oven to 375.

Mix all the ingredients together by hand, then shape into balls.

This picture's actually from my boring first batch, so yours should have more flecks of colors up in there.

This picture’s actually from my boring first batch, so yours should have more flecks of colors up in there.

Place on the prepared baking sheets, and bake 23-35 minutes, until browned.

IMG_6167Serve with your preferred pasta and sauce.

IMG_6168

Turkey and Lentil Meatballs

  • 1 cup dry green lentils, cooked according to package directions
  • 1 pound ground turkey
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 1/2 – 2 teaspoons crushed red pepper
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 cup shredded Parmesan cheese

Lightly grease a baking sheet. Preheat oven to 375.

Mix all the ingredients together by hand, then shape into balls. Place on the prepared baking sheets, and bake 23-35 minutes, until browned. Serve with your preferred pasta and sauce.

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Banana Bread Brownie Swirl

Posted on August 3, 2015 by sparecake

What better way to meet new people than to bring fairly absurd baked goods? It works for me!

IMG_6165Ingredients:

Banana Bread Batter:

  • 3 very ripe bananas, peeled
  • 1/3 cup butter, melted
  • pinch of salt
  • 1 teaspoon baking soda
  • 1 cup of sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Brownie Batter:

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs

Plus:

  • 1/2 cup peanut butter chips (optional)

Grease a 9X13″ pan and set aside.

To make the banana bread batter, first mash the bananas in a large bowl until smooth.

IMG_6152Stir in the butter.

IMG_6153Add the salt and baking soda, then stir in the sugar, egg, and vanilla.

IMG_6154Add the flour, then set aside.

IMG_6155Preheat oven to 350 degrees.

To make the brownie mixture, stir together the flour, cocoa powder, baking powder, and salt in a small bowl and set aside.

Stir together the butter, sugar, and vanilla in a large bowl.

IMG_6156Beat in the eggs, adding one at a time.

IMG_6157Stir the flour mixture to the butter mixture in 2 additions.

IMG_6158Drop the brownie batter into the pan in large blobs.

IMG_6159Pour the banana bread batter on top.

IMG_6160Drag a knife through, if desired, to mix slightly.

IMG_6161Sprinkle the peanut butter chips over the top, if desired.

IMG_6162 Bake 50-60 minutes (mine was done at 55), until it passes the toothpick test.

IMG_6163Cool in the pan, then slice and serve.

IMG_6166 IMG_6164Each bite is a bit different, depending on how much banana bread or brownie you’re getting, but each is delicious!

Banana Bread Brownie Swirl

Adapted from Simply Recipes and AllRecipes.

Banana Bread Batter:

  • 3 very ripe bananas, peeled
  • 1/3 cup butter, melted
  • pinch of salt
  • 1 teaspoon baking soda
  • 1 cup of sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Brownie Batter:

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs

Plus:

  • 1/2 cup peanut butter chips (optional)

Grease a 9X13″ pan and set aside.

To make the banana bread batter, first mash the bananas in a large bowl until smooth. Stir in the butter, then add the salt and baking soda. Stir in the sugar, egg, and vanilla, followed by the flour. Set aside.

Preheat oven to 350 degrees.

To make the brownie mixture, stir together the flour, cocoa powder, baking powder, and salt in a small bowl and set aside.

Stir together the butter, sugar, and vanilla in a large bowl. Beat in the eggs, adding one at a time. Stir the flour mixture to the butter mixture in 2 additions.

Drop the brownie batter into the pan in large blobs. Pour the banana bread batter on top. Drag a knife through, if desired, to mix slightly. Sprinkle the peanut butter chips over the top, if desired. Bake 50-60 minutes, until it passes the toothpick test. Cool in the pan, then slice and serve.

Posted in Dessert | Tagged , | 2 Comments

Lemon Orzo Salad with Asparagus, Spinach, and Feta

Posted on July 29, 2015 by sparecake

Is this the first time I’ve bought feta in the year+ since I left Greece? Yes. Did I buy the smallest package the supermarket could provide? Yes.

IMG_6134For some reason orzo always seems a cheery pasta to me, and with the bright flavor of lemon and some veggies to make it feel healthy, this is a nice light summer dish. I actually thought about adding chicken, but I didn’t think about it enough and forgot to buy any chicken. Oh well!

Ingredients:

  • 4 cups water
  • 1/2 teaspoons salt
  • 1 cup uncooked orzo pasta
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • juice of 1 large lemon
  • 1/3 cup feta cheese
  • salt and pepper, to taste

In a medium saucepan, bring the water and salt to a boil. Add the orzo, and cook until tender, about 10 minutes. Drain and set aside.

Heat the olive oil in a small saucepan over medium heat, then add the garlic and cook 3-4 minutes. Add the asparagus pieces and cook a further 3-4 minutes, then add the spinach. Cook until the asparagus is tender and the spinach has wilted.

IMG_6130Combine the orzo and cooked vegetables in a medium bowl, then drizzle the lemon juice on top.

IMG_6131Season with salt and pepper, stir to combine, then sprinkle the cheese on top. Serve still warm.

IMG_6133If you’re at all confident in the kitchen, you can get away with cutting the asparagus and pulling out all your other ingredients while the water comes to a boil, and then cooking the veggies while the pasta cooks, making it actually a very quick dish to throw together. I think you could do well adding some grilled chicken breast, or some chunks from a supermarket rotisserie chicken if you want to beef this up a bit, but as is it’s enough for dinner for 2, or as a side for more.

I got some ridiculous ‘healthy’ cookbook recently and was hoping to have a second asparagus recipe to share after this one, but it turns out that, nope, asparagus cake is every bit as gross as it sounds.

Lemon Orzo Salad with Asparagus, Spinach, and Feta

From Two Peas and Their Pod.

  • 4 cups water
  • 1/2 teaspoons salt
  • 1 cup uncooked orzo pasta
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • juice of 1 large lemon
  • 1/3 cup feta cheese
  • salt and pepper, to taste

In a medium saucepan, bring the water and salt to a boil. Add the orzo, and cook until tender, about 10 minutes. Drain and set aside.

Heat the olive oil in a small saucepan over medium heat, then add the garlic and cook 3-4 minutes. Add the asparagus pieces and cook a further 3-4 minutes, then add the spinach. Cook until the asparagus is tender and the spinach has wilted.

Combine the orzo and cooked vegetables in a medium bowl, then drizzle the lemon juice on top. Season with salt and pepper, stir to combine, then sprinkle the cheese on top. Serve still warm.

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Maple Oatmeal Cookies

Posted on July 27, 2015 by sparecake

These are the cookies I made at the same time as last week’s brown sugar maple cookies. As I mentioned then, I liked the texture of last week’s cookies way more, but most of my coworkers loved the texture of these, so I guess it depends on what you’re into. These ones were definitely easier to snack on indefinitely.

IMG_6075Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup maple sugar (I got mine from the internet, your local store may have some)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

IMG_6063First, adjust your oven racks to be in the top and lower thirds of the oven, rather than having one in the middle. Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, salt, and baking soda, then set aside. Line baking sheets with parchment and set aside.

In a large bowl, beat the butter and sugars until light and fluffy.

IMG_6067Add the egg and vanilla and beat until combined.

IMG_6068Add half the flour mixture, beat until just combined, then repeat with the remaining flour mixture.

IMG_6069Drop rounded teaspoonfuls of dough, well spaced, onto your lined sheets. Bake until the edges are golden, about 11 minutes, rotating the top and bottom pans halfway through. Let cool 2 minutes on the pan, then transfer to a wire rack to cool completely.

These are too big!

These are too big!

The ones one the left are a good size. The thing on the right...I was curious?

The ones one the left are a good size. The thing on the right…I was curious?

This uneven cooking is what happens if you do big ones. The tray way back at the top of the post is the more even cooking of smaller ones!

This uneven cooking is what happens if you do big ones. The smaller ones cook more evenly, and stay a better texture!

IMG_6074

For once you (I) really should listen to the recipe when it says such small amounts per cookie – they cook fairly unevenly when you use a larger amount, although admittedly they still taste good anyway.

Maple Oatmeal Cookies

From Martha Stewart.

  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup maple sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

First, adjust your oven racks to be in the top and lower thirds of the oven, rather than having one in the middle. Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, salt, and baking soda, then set aside. Line baking sheets with parchment and set aside.

In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined. Add half the flour mixture, beat until just combined, then repeat with the remaining flour mixture.

Drop rounded teaspoonfuls of dough, well spaced, onto your lined sheets. Bake until the edges are golden, about 11 minutes, rotating the top and bottom pans halfway through. Let cool 2 minutes on the pan, then transfer to a wire rack to cool completely.

 

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