Since I’ve got a job that involves me being in an office outside of my living area, I’ve had to get creative with vegetables for lunch. One of my favorites is cauliflower, since it reheats very well. Also, for those of you who are following a ketogenic lifestyle, this is very keto-friendly for your diet.
This recipe is very easy to do, although I do recommend cooking this with a large sauté pan. A large frying pan might make more of a mess, and make it more difficult to cook everything.
Keep a close eye on the cauliflower so you don’t burn it. My mom cooks cauliflower this way, and I’m happy that I’ve managed to find a way to make it for my lunches.
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 cloves minced fresh garlic
1/4 teaspoon red pepper flakes
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
Melt the butter with the olive oil in a large 10 or 12-inch skillet over medium-high heat.
Once the pan is hot add in the cauliflower, season with salt, toss and spread into an even layer and cook for 3 to 4 minutes undisturbed. Stir and repeat until the cauliflower is fork tender.
Reduce the temperature to medium-low, add in the garlic and cook for 1 to 2 minutes. Next, add in the pepper flakes and Parmesan cheese.
Toss until the cheese has melted and serve with seasoned with black pepper, chopped parsley and more Parmesan if desired.
Little did I know what I was getting myself into, considering the amount of time required for these cookies. This wasn’t labor-intensive, it just took a lot of time overall. After the dough is made, you need to refrigerate it for 2 hours, and right before you bake them, they need to go in the freezer for 20 minutes.
This is a recipe that definitely benefits from having a stand mixer, but I can say that about all the recipes I’ve made so far.
Also, if you decide to do this recipe on your own, make sure you have several cookie sheets, a roller, and some actual cookie cutters. I made the mistake of not having prepared for the latter, so my cookies were round. The only cookie cutter I had was a coffee cup.
2 cups butter, softened
2 1/2 cups powdered sugar
2 egg whites
1 teaspoon vanilla
Zest of one orange
5 cups all-purpose flour
20 ounces dark or white melting chocolate
FOR SHORTBREAD COOKIE:
Cream butter and powdered sugar in bowl of electric mixer with paddle attachment until fluffy. Add egg whites, vanilla extract, and orange zest and mix on medium speed until egg whites are incorporated.
Add flour, one cup at a time, until just mixed.
Shape into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Roll dough on floured surface into a 1/2-inch thick rectangle.
Cut into twelve Mickey Mouse-shaped cookies using a cookie cutter that is 3.7 inches tall and 3.95 inches wide. Place 6 cookies on each prepared baking sheet. Chill in freezer for 10-15 minutes.
Bake for 17-20 minutes, until edges of cookies begin to brown.
Cool on wire racks for 30 minutes.
FOR CHOCOLATE TOPPING:
Melt dipping chocolate in medium bowl in microwave according to package instructions.
Dip shortbread cookies in melted chocolate or white chocolate making sure to cover the top and sides of the cookie.
Set on wire racks and cool for 15 minutes, until chocolate is set.
Alright, I know I said I wouldn’t do another Disney recipe, but this one looked so good and different, I felt that I needed to try it out as soon as possible.
This is a whole wheat chocolate chip cookie recipe that I wanted to try because it uses whole wheat flour, which is more reserved for bread than cookies. They’re surprisingly good and are unexpected great in taste. The recipe says that it will make 60 cookies, so be prepared to have a lot made.
2 sticks unsalted butter, softened
1 1/2 cups powdered sugar
1 1/4 cups brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups plus 2 tablespoons whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups mini chocolate chips
Beat butter and sugar together in large bowl of electric mixer until light and fluffy, about 4 to 5 minutes. Add eggs, beating until very well combined, about 2 minutes more. Add vanilla extract.
Whisk together whole-wheat flour, all-purpose flour, salt, and baking soda in large bowl.
Slowly add flour mixture to butter mixture, mixing just until combined.
Add chocolate chips and mix just until combined. Refrigerate dough 1 hour.
Preheat oven to 350ºF.
Scoop dough by the tablespoon onto prepared cookie sheets, spacing 2 inches apart. Bake 9 to 12 minutes or until golden brown. Cool on cookie sheets 5 minutes, then transfer to cooling rack to cool completely.
It’s the second week in a row I make a cookie recipe from a Disney theme park. I might make something next week that isn’t Disney-related.
Today’s recipe is the Molasses Crackle Cookies, and they turned out pretty amazing, to my surprise. The only thing is that when you’re combining all the ingredients, the dough starts to smell a little, so be prepared for the lovely stench of molasses.
1 cup canola oil
2 cups granulated sugar; divided
1/3 cup molasses
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove
Cream canola oil and 1 3/4 cups sugar in the bowl of an electric mixer fitted with the paddle attachment.
Add in molasses and egg and beat on low speed until combined.
Whisk flour, baking soda, ginger, cinnamon and clove in medium bowl. Slowly add to molasses mixture and beat on low speed until flour is incorporated.
Cover bowl with plastic wrap and refrigerate for at least 3o minutes.
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
Place remaining 1/4 cup sugar in a small bowl.
Use a 2 tablespoon scoop to measure cookies. Form into balls and roll into sugar.
Place on baking sheets at least 2 inches apart. Bake 10 to 12 minutes, until golden brown.
I’m back to working in an office setting, and eating out gets very expensive, despite the discount I get with the local restaurant. This is a recipe for an easy pork chop recipe that is very tasty and adds much needed flavor to the pork. I’ve modified this recipe a bit from the original one so that it reheats well in a work microwave.
4 boneless pork chops
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup. heavy cream
1/2 cup freshly grated Parmesan (I used mozzarella since Parmesan is a little strong)
1 teaspoon dried oregano (I used ground oregano)
Pinch crushed red pepper flakes
3 cups packed baby spinach
Directions (for meal prep):
Season pork chops on both sides with salt and pepper. In a large skillet* over medium heat, heat oil. Add pork chops and cook on each side for about 5 minutes. Remove from skillet and place in individual containers.
Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more.
Once you’re satisfied with the sauce, pour it over your cooked pork chops.
When you decide to reheat the pork chop, put it in your microwave and set the time for 1 minute to 1:10 minutes, that way the inside is still moist.
*I use a large nonstick pan for this recipe, since it’s easier to clean up afterwards. Also, I used a cast iron pan once, and it took me almost an hour to get it cleaned and oiled. Never again…
About a month ago, for National Cookie Day (December 4th), the Disney Parks Blog released a bunch of cookie recipes based on recipes made at various theme parks around the world. The first recipe I wanted to try out was the cookie recipe from Disneyland Paris, and thus became the messiest cookies I’ve made to date.
Ingredients (Makes 8 cookies, but somehow I got 9.5 cookies):
Chocolate Chip Cookies
1 cup (126 grams) butter, at room temperature
3 cups (450 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 cup (260 grams) brown sugar, packed
3 teaspoons (11 grams) baking powder
1/8 teaspoon (.5 gram) salt
1 cup (200 grams) semisweet chocolate chips
5 ounces (150 grams) dark chocolate, chopped (about 3/4 cups) *I used dark chocolate morsels and melted them
1/2 cup (50 grams) chopped pecans
1/2 cup (50 grams) dried cranberries
For chocolate chip cookies:
Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Cut butter into sixteen small cubes and place in bowl of electric mixer fitted with paddle attachment. Add flour, granulated sugar, brown sugar, baking powder, salt, and eggs; mix at low speed for one minute. Increase speed to medium and beat for 2 minutes, until soft dough forms.
Add chocolate chips and mix on low speed until evenly distributed through dough.
Roll 8 balls of dough, each measuring 1/3 cup (90 grams) for Mickey’s head. Roll 16 balls of dough, each measuring 1 1/2 tablespoons (25 grams) for Mickey’s ears.
Slightly flatten each ball of dough with hands. Place four heads on each baking sheet. Place 2 ears on top of each head to form Mickey’s head and ears. The ears should be 1/4 inch (1/2 centimeter) from the head.
Bake one sheet at a time for 17 minutes, until edges of cookie begin to brown. Cool on baking sheet for 5 minutes, then cool completely on wire racks before decorating.
To decorate cookies:
Melt dark chocolate in glass bowl in microwave for 50% power for 30 seconds, then stir. Repeat until chocolate is melted. (You can probably use whatever method you’re comfortable with for melting chocolate).
Transfer chocolate to piping bag fitted with small round tip. (Probably best to use a Ziploc bag so you can close it and minimize the mess).
Pipe diagonal lines on each cookie and top with dried cranberries and pecans.
The first recipe I chose to start with was something simple that I hadn’t made before: Peanut Butter Chocolate Chip Cookies.
These cookies are extremely chewy and can stay fresh for longer periods of time than other cookies. This recipe only makes about 24 cookies if done right, but I was only able to get 21 cookies out of it.
Below is the recipe:
1/2 cup unsalted butter melted
1/2 cup creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chips*
*I recommend 1 cup since there were a lot of loose morsels on the bottom of the bowl after intense mixing.
In your stand mixer, mix butter with peanut butter on low until smooth. Combine brown and granulated sugar, and then add to bowl. Mix until creamy. (You may need to scrape the sides of the bowl and turn the mixer back on to get a consistent texture).
Add in vanilla, egg, baking soda, and salt. Slowly pour in flour until cookie dough forms. Add in chocolate chips.
Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
Preheat oven to 350°F.
Press cookie dough balls flat with the tines of a fork.
Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
Store in an airtight container for up to 3 days or freeze for up to one month.
It’s a new year, and why not start the year with some change?
For Christmas, my parents were generous enough to get me a stand mixer. Because of this, I decided to challenge myself to create a new recipe every week, calling it “52 Weeks of Cookies”, where each recipe I make is something I have never made before, so thus starts the year long challenge of all new recipes to try out.