Archive for February, 2010

Sugar cookies!

I am NOT good at baking. I’ve never made my own batch of homemade cookies until I bought a food processor–honestly I don’t know why I thought a food processor was going to help me out in the baking department. My issue with baking is that it’s a science; I don’t cook like that! I don’t measure anything. I don’t even own measuring cups.. I use my roommate’s set! Anyway, turns out I CAN bake, with or without a food processor!

I’ve been on this HUGE cookie kick as of late (must be the winter!) and I stumbled upon this incredibly easy sugar cookie recipe. I made a HUGE batch of dough so adjust as necessary as this recipe makes a few dozen cookies:

  • 2 3/4 c flour
  • 1 tbsp baking soda
  • 1/2 tbsp baking powder
  • 1 1/2 c of butter, softened
  • 1 1/2 c white sugar
  • 1 egg
  • 1 teaspoon of vanilla extract (whoops I just realized I used 1 tbsp instead.. and of WHISKEY–yeah, you heard me right! I don’t have any vanilla and since vanilla is a liqueur, you can use rum.. however, all I have on hand is a little bottle of Jameson)

Mix everything together and bake @ 350 until the edges start to turn brown. I like my cookies chewy so I undercook them a bit and then let them cool down. For chewy cookies, I read that you can also change your ratio of white sugar and brown sugar (brown sugar will result in chewier cookies–thanks Mary!) and baking at a lower temperature for a longer time is also supposed to help (but it didn’t in my case).

My friend didn’t believe me when I told him the cookies were homemade. 🙂

$ breakdown:

  • Honestly, I’d be disappointed if you didn’t have any of these ingredients on hand in your kitchen. If anything, you should be missing the baking powder ($2-3) and the vanilla extract (another $3)

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Veggie salad

I make this salad every week and it’s probably the only thing I eat for 2 or 3 days. I guess it’s sort of my go-to-detox-meal. It’s completely vegan-friendly!

  • Slivered shallots
  • Minced garlic
  • A can of any beans (I prefer black beans)
  • Diced bell peppers (I like red or yellow)
  • Halved grape/cherry tomatoes
  • Chunks of cucumber (I peeled it)
  • Cooked pasta noodles (I like fusilli)

I mix this with the following to make a dressing:

  • Dijon mustard
  • evoo
  • Balsamic vinegar (or apple cider)
  • Salt
  • Cayenne pepper
  • Cumin
  • Brown sugar

Let it cool in the refrigerator for a bit & give it a good mix before eating.

$ breakdown: CHEAP. The ingredients should run you about $5-8, guaranteed.

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Yogurt marinades

Yogurt is an excellent tenderizer and it’s a common ingredient in Mediterranean and Indian marinades. I bought some yogurt and made 2 marinades & a dip/sauce out of it and I still have more yogurt leftover! I love that yogurt can be sweet or savory.

Cilantro and garlic dip recipe

  • Minced garlic
  • Chopped cilantro
  • Cayenne
  • Cumin
  • Salt
  • Yogurt

The dip is excellent with raw veggies and on sandwiches.

Curry yogurt marinade

  • Minced garlic
  • Curry powder
  • Yogurt

Cilantro and garlic marinade (the exact same as the dip)

  • I did, however, rubbed the chicken (you can use any meat!) with garlic salt, oregano and cumin

I’m letting the chicken marinate over night.. should be pretty delicious! I was impatient yesterday and cooked a piece of chicken from the cilantro & garlic marinade for a sandwich. WORTH IT.

Oh man, the sandwich was SO DELICIOUS. I grilled the meat with a bit of evoo on the pan alonside some onions. I cooked slivers of red bell pepper for about a minute because I wanted it to stay crunchy.

Sandwich formation: toasted wheat bread,Romaine lettuce, grilled onions and bell peppers, CHICKEN!, yogurt sauce, toasted wheat bread.

$ breakdown:

  • Yogurt: $2.50 (Wallaby organic 27 oz of plain yogurt)

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