Flu-Fighter Cookies

My ‘sister’ in Florida just had a beautiful baby girl, Stella. To celebrate these two lovely ladies and their leading man, I wanted to bake and send her favorite treat – a variation of Flu-Fighter Cookies. Although more of a fall treat, these cookies are amazing. Chockfull of antioxidants and bursting with color, flavor, and lots of texture, these cookies are guilt-free…a great breakfast or afternoon snack – take them anywhere!

Flu-Fighter Cookies (yield: 30 cookies)

Ingredients:

• 2 cups flour
• 1 ¼ tsp baking powder
• ¾ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of cloves
• ¼ tsp salt
• ½ cup butter, softened
• 1 cup dark brown sugar, packed
• 2 eggs
• ¼ cup molasses
• ¼ cup non-fat plain Greek yogurt
• 1 Tbsp freshly grated ginger
• 2 tsp finely grated lemon zest (about 1 lemon)
• ¾ cups old-fashioned oats
• 1 ¼ cup raisins
• 1 ¼ cup dried blueberries
• 1 ¼ cup sliced almonds

Directions:

1. Line baking sheets with parchment paper or foil.
2. In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time.
4. Stir in molasses, yogurt, ginger, and lemon zest to butter/sugar mixture. Lightly beat in flour mixture; batter will be sticky (do not overmix).
5. Fold in oats, half of the raisins, blueberries, and almonds.
6. In a small bowl, mix the remaining half of raisins, blueberries, and almonds. Set aside.
7. Drop heaping tablespoonfuls of batter onto baking sheets. Top each with some of the reserved dried fruit and nut mixture. Chill cookies for 30 minutes, and preheat oven for 375°F.
8. Bake cookies for 8-10 minutes or until golden brown. 

Tabbouleh and Grilled Chicken

I received a beautiful bunch of Italian parsley from a  local CSA (Community Supported Agriculture). I think one of the best dishes to experience the sharp taste of parsley in abundance is tabbouleh. The flavor combination of garlic, lemon juice, mint from my herb garden, and fresh vegetables is the perfect summer’s night dinner. Although I placed grilled chicken on top of this dish, it is delicious on its own. Or, try grilled fish or tofu for a vegetarian fail-proof meal.

Tabbouleh & Grilled Chicken (8 servings)

Ingredients:

• 4 chicken breasts
• 1 cup Italian dressing
• 1 cup farro (or quinoa or bulgur)
• 3 tomatoes, chopped
• 2 cucumbers, peeled and chopped
• ½ small sweet onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh parsley, chopped
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup lemon juice
• ½ cup olive oil

Directions:

1. Place chicken breasts in a Ziploc bag with Italian dressing. Marinate in the refrigerator for at least 30 minutes.
2. Cook farro according to package instructions (Typically, in a saucepan, add 1 cup farro to 2 cups water. Bring to a boil. Reduce heat and cover with a lid. Cook for 15-20 minutes).
3. In a large bowl, add cooked farro, tomatoes, cucumbers, onion, garlic, parsley, mint, lemon juice, and olive oil. Chill for at least 2 hours.
4. Meanwhile, place marinated chicken on a hot grill. Grill until juices run clear (8-10 minutes on each side).
5. Divide tabbouleh on 8 plates. Slice chicken breasts, and divide evenly among 8 servings. Place on top of tabbouleh.
   
   
   

Spicy Sweet Potato Salad

Picnic and potluck season has arrived! I wanted to take the traditional potato salad and turn it into something with a “Caribbean flair” as a good friend branded with her stamp of approval. Sweet potatoes are not just for Thanksgiving. This versatile root vegetable is rich in fiber, Vitamin C and Vitamin A. Add some fresh, garden-grown cilantro (if you have it), and you have one fresh, sun-kissed dish to add to the table. Enjoy!

Ingredients

• 2 lbs sweet potatoes
• 6 oz plain, nonfat Greek yogurt
• 2 Tbsp light mayo
• 1 orange, juiced and zested
• 1 ½  tsp cumin
• 1 tsp chili powder
• ½ small red onion, diced
• ½ cup fresh cilantro, chopped
• Freshly ground pepper

Directions

1. Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender (about 20 minutes). Drain water and let cool.
2. Peel potatoes, and cut into 1/2 –inch pieces.
3. Meanwhile, in a large bowl, combine Greek yogurt, mayo, juice of one orange, orange zest, cumin, chili powder, red onion and cilantro. Add cooled sweet potatoes. 
4. Top with freshly ground pepper and more fresh cilantro, if desired.
5. Chill until ready to serve.

Spinach Greens & Avocado Pasta Salad

My brother came to visit me in Milwaukee from Chicago for his golden 22 he will try anything, I thought I’d use up the big bag of spinach greens from my garden, mix in a little avocado and red onion, and see what came of it. The final product….well, let’s just say you’ll have to try that yourself. I will tell you that there were no leftovers.

Spinach Greens & Avocado Pasta Salad (4 servings)

Ingredients:

• 6 cups fresh spinach
• ½ red onion, chopped
• ½  avocado, chopped
• 1 ½ cups orecchiette pasta, cooked
• 3 oz feta cheese, crumbled
• 1/8 cup olive oil
• 1/8 cup balsamic vinegar
• Salt and pepper to taste

Directions:

1. Sauté spinach until cooked. Allow to cool. Set on cutting board and chop into bite-size pieces.
2. Meanwhile, in a separate skillet, sauté red onion until just beginning to soften , crisp-tender.
3. In a large bowl, mix cooked spinach, onion, avocado, pasta, and feta cheese.
4. Toss in olive oil, balsamic vinegar, and salt and pepper to taste.
5. Place in refrigerator until just before serving. Serve chilled.

July Challenge: Turn It Off, Turn You On

(source)

I admit, "Turn It Off, Turn You On" is completely corny and tacky, but it is direct. This month is a little more ambiguous than other months in terms of the challenge (May Month of Dresses, June's Home Cooking) When I look at my lifestyle habits and practices, electricity use is one of the things I avoid writing about on the blog. Not only do I live in a technology-abundant garden apt., I write the blog, promote it on social media, etc. I use technology all the time, and subsequently rely on the energy needed to power those devices.

This month, I intend to to curb my electric use significantly (quite an interesting month to do it in the middle of summer). However, there's two reasons I want to do this challenge 1) reduce my energy use and 2) finish a bunch of projects that I've started/want to start but havent finished.

So what am I "turning off"

• Television - No movies, No Hulu, No Netflix. The TV won't be turning on. A uses the TV to play video games, and I'm working on some solutions for the "background noise" issue, hoping to work out a deal where I actually unplug the tv, but that my result in a mutiny. I'm currently obsessed with Rehab Addict and HGTV Design Star (they will have to wait). 
• Computer/Technology/Device Usage - Between 8am and 8pm. I usually stay up to 11-12pm each night, and instead of waking up and reading The Skimm on my phone at 6:30am. I'm hoping to read pages from some of the many books on my reading list. 
• Cooling Apartment - No fans/AC on when we aren't in the apartment. No need to keep it cool, so it is cool when we get back.
• Laundry - Can't move myself to hand washing now that I will finally have an in-unit washer, but I'm hang drying all my clothes. 
• Dishwasher - When we move, it will be once a week. 
• Any other technology bits and pieces you thinking I missing?

What I am "turning on"

• Books - I've got about 15-20 books that I have, that I haven't yet read. Hoping to get that number down to signal digits this month. 
• Moving apartments!!!
• Finishing my first quilt
• Building/Repurposing New furniture for my place. On the list include - Sofa, dining table, bench, several chairs, and my lady workroom.
• Yoga - Bought a LivingSocial deal for some beach yoga on North Avenue. Really excited to do it after work. 

I'm sure my list of things I need to do will double by mid-month. After all, it is only July 1st. I also realize that my "turning off" goals don't seem as lofty or extreme, but I think they are practical for me right now, and hopefully, in future months, I will be able to make even more significant reductions.