My never ending quest to make the perfect moist and chewy chocolate chip cookies.
1 1/2 sticks of butter (unsalted)
1 egg and 1 egg yolk
1 cup of brown sugar (packed)
1/2 cup of granulated sugar
1 tbs vanilla extract
2 cups of all purpose flour (I’ll use bread flour next time to see if I get a chewier cookie)
1/2 tsp baking soda
1/2 tsp salt
Directions: Preheat oven to 325 degrees F. Melt butter in a double boiler. Place melted butter in a bowl, add sugar and mix with a whisk. Add eggs and vanilla, whisk together. Add dry ingredients, flour, baking soda and salt. Mix gently with a spoon. Do to over mix or cookies will be tough. Cover bowl with foil and chill for 1 hour in refrigerator. Scoop dough onto cookie sheet lined with parchment paper. Bake for 15-18 mins the edges should be brown. Cool and enjoy.
I usually use this brand of curry sauce to make all of my curry dishes. In the past I’ve made Curry Tofu and Veggies. Today I used shrimp to make a delicious pescatarian meal.
1 box of curry sauce mix
1-2 lbs of raw shrimp (de-vein)
2 large russet potatoes
1 white onion
1-2 tbs minced garlic
2-3 tbs of oil (olive or canola)
3-31/2 cups of water
steamed brown or white rice
Dice up russet potatoes and carrots.
Wash shrimp. I thawed frozen shrimp which were already de-veined.
Chop up a white onion and add 1 tbs of minced garlic to 2 tbs of oil (olive, canola, etc.). Sauté until onions are translucent (4-5 minutes).
Add potatoes and carrots and 1 1/2 cup of water to pot. Add 1/2 of the curry brick and stir. Heat for about 20 minutes or until potatoes and carrots start to get tender.
Add another 1 1/2 cups of water and the other half of the curry brick. Stir until curry brick is dissolved. Add shrimp. Add another 1/2 cup of water. Cook until the shrimp are bright pink (8-10 minutes)
Serve with steamed brown or white rice.
Peace and Love
I decided that I wanted to make something low calorie and satisfying for dinner tonight.
I chose to use my Falafel Mix that I purchased from Wholefoods. I decided to bake the falafels rather than fry them. Directions for preparing the falafels are on the side of the box.
The salad turned out to be very tasty. I made my own dressing for the salad.
Falafel Dressing Recipe:
3 tbs of Sour Cream or Yogurt
1 tsp parsley
1 tsp onion powder
1 tsp cumin
1 tsp dill
1/2 lemon’s juice
3 small bell peppers (yellow, red or orange) diced
4 green onions diced
Combine all ingredients in a food processor. I used my NutriBullet.
salt and pepper to taste
Peace and Love