- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Thursday, February 11, 2016
For the cookie dough:
1 stick unsalted butter at room temperature
1 cup sugar
1 large egg
2 cups all purpose flour
1 tsp baking powder
1 tsp vanilla
1/2 tsp table salt
Preheat oven to 350 degrees.
Cream the butter and sugar together until light and fluffy. Add the egg and beat until incorporated.
Add the flour, baking powder, salt and mix well. Add the vanilla and mix until incorporated.
Divide the dough in half, wrapping the half you are not working with in plastic wrap and refrigerate.
Add Deep Pink gel food coloring to the other half and knead until well incorporated. It's a good idea to wear latex gloves to protect your hands from the food coloring. Now divide the pink and the plain dough into 8 portions about the size of a golf ball. Arrange the dough balls alternately on a well floured surface.
Knead half of the dough balls into one mass. Do not blend the colored dough too much or you will wind up with an all pink cookie. Remember rolling the dough with a rolling pin will also blend the color. You're striving for a marbled effect.
Roll the dough out on a well floured surface and cut with any size heart you like. Bake 10- 13 minutes depending on size on a baking sheet lined with parchment paper. Cool on a rack.
Monday, February 8, 2016
1 cup quinoa, rinsed in a mesh strainer under cold water
2 cups water or stock
1 tsp salt
1 tsp neutral oil
Bring to a boil, reduce heat to low, cover and let simmer for 20 minutes or until liquid is absorbed and quinoa is puffed. Allow quinoa to cool to room temperature and transfer to a mixing bowl.
In the meantime, roast two golden beets. Wash, trim and coat the beets lightly with oil. Wrap tightly in foil and roast in 350 degree oven for 45 minutes until tender. When cool enough to handle, peel away the skin and cut beets into bite size pieces.
Add the golden beets,
1/3 cup chopped chives
1 cup crumbled Feta cheese
1/2 cup toasted pine nuts
Dress with a simple vinaigrette.
May be served cold or at room temperature.