Monthly Archives: February 2013

Peanut Butter-Chocolate Chip Oatmeal Cookies- Martha Stewart

Yield Makes about 6 dozen

Ingredients

3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts
2 cups semisweet chocolate chips

Directions

1.
Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

2.
Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

3.
Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

4.
Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

5.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

from http://www.marthastewart.com/316240/peanut-butter-chocolate-chip-oatmeal-coo
Note: I used almond butter, slightly less sugars, they spread out a lot, so make tablespoon sized blobs, use dark or bittersweet choco chips instead of milk choco

Advertisements
Tagged ,

Fettuccine with Sausage and Kale

from http://www.epicurious.com/recipes/food/views/Fettuccine-with-Sausage-and-Kale-233976

yield: Makes 4 to 6 main-course servings

active time: 30 min

total time: 30 min

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

 

  • 3 tablespoons olive oil
  • 1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
  • 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
  • 1/2 lb dried egg fettuccine
  • 2/3 cup reduced-sodium chicken broth
  • 1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side.

Notes: use parmesan, roasted garlic and blanch kale only 1 minute 🙂