Entries in recipe (490)


chocolate chip cookies with butter

My cookies and scones are baked.  The packages are mailed.  I am truly at a mndset of I got this step done today.  I am not going to get everything done for Christmas.  I am probably not going to get everything done for the Tall Short Person and Koda Bear moving in before they get here. 

As long as everyone has a place to sleep, I think we can go forward.  My Beloved purchased the wood to build the bed yesterday.  I am going to put an email together for hm shortly with the cut lengths.  That way the pieces may be cut before he leaves to drive the Tall Short Person back.  I will not have to go looking for a saw then.  I will just need the screw gun and a hammer.  I also will need to decide what color this bed should be.  I did not even think I would need to decide that.

I have had a friend ask if I sleep.  I also had a friend ask if the corporation I am working at has swallowed me.  I am not getting as much sleep as I would like because sleep is a competitive sport and I am losing.  I added the corporate contract gig but did not remove anything that I had started after the last time I left.  I never feel like there are enough hours in the day for what I wish to do.  I really feel like there are not enough hours now.  But it is still one task at a time.  

I chose not to stop doing anything that I enjoy or makes me happy.  And after the first of the year, I get to learn more building.  A truck cabin is going to be built on the back of my truck for mobile sharpening.  I am hoping that just maybe it could be flexible enough with a good deep clean, that I could use it for camping as well.  That shoulder style camping where a place out of the wind and rain is a good thing.

Now, cookies.  My Dad always like his chocolate chip cookies made with vegetable shortening because it makes them soft.  Me, I like butter because shortening!  The flavor is just better.  After the success with the molasses cookies I decided to give it a try.  He may say these are not right but they are awfully good.

chocolate chip cookies with butter

Note:  The starting point of these cookies were Toll House Chocolate Chip cookies.  My favorite.

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

1/2 teaspoon water

2 eggs

3 1/2 cups flour

1 teaspoon salt

2 teaspoons baking soda (I may be decreasing this measure as I use this recipe)

1/2 to 1 cup chocolate chips

Preheat oven to 375 degrees Fahrenheit

Cream the butter, brown sugar, sugar, vanilla, and water together in a medium bowl  until light and fluffy.

Mix in the eggs.  Mix in the flour, salt, and baking soda.  Mix in the chocolate chips.  I like chocolate chip cookies that are not too chippy so I usually go with a smaller portion of chips.

Onto a baking sheet covered with parchment paper or silpat, drop spoonfuls of dough.  Or you can make them into one inch balls if you wish a more uniform shape.  

Bake for 8 to 10 minutes, until golden but use your own taste for how gooey you wish them.

They turned out well.  I probably will tweak because that is what I do but maybe not too much.


molasses crinkles with butter

It has been a crazy couple weeks.  I tried to add the office job in to the rest of my life.  Which means that I have not been here as much as I try to do.  I had a friend who asked if the corporation swallowed me.  It does feel like that a bit.  There seems to be a lot of loneliness there.  And social skill need work.  There are graceful ways to end conversations.  

Koda Bear is coming back so the house is being rearranged.  Which actually stresses me out.  I would rather sell or throw out then rearrange.  But that is not going to happen currently.  Though I did realize my fiber addiction might be a bit out of control.

Last Christmas, I was not pleased with all the cookies I made.  Mostly it was do to with the butter.  It just works differently.  I played with the cookies a bit this year because I wanted the cookies to be puffier.  Not thin sugar circles.  Though the sugar circles are lovely to eat.  Just not puffy.

I figured out both the molasses and chocolate chip cookies.  I need to write down the recipes here.

molasses crinkles with butter

1 cup butter

1 cup brown sugar

1/2 cup molasses

2 eggs

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon cloves

3 1/2 cups flour


Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream the butter and sugar together until fluffy.  Mix in the eggs and molasses.  Sift in the baking soda, salt, cinnamon, ginger, cloves, and flour if you wish.  Mix.  If you have time, refrigerate over night.  Then, do not turn on the oven.

When you are ready to bake, cover baking sheets with parchment or silicon mat.  Roll the dough into balls that are about an inch across.  Dredge in sugar.  Place a bit two inches apart on the baking sheet.

Bake for 8 to 10 minutes, or until set.

Puffy, not spread, cookies.  Yum!  Very good with tea.


toasted oatmeal bread

I mentioned in my last post I was trying a new bread recipe.  Toasted oatmeal bread.  The goal was to have more flavor in the regular oatmeal bread that the boyos like so well.  And I did succeed.  I will also admit that I have made this twice and it turns out better for me if I do not extra hands helping.

I could get very philosophical about this bread.  Bread in general.  But bread is wonderful food for the belly and meditation for the hands.  The boyos think they will starve if there is not lady made bread in the house.

My house was very cold when I made this so all the rising times were very long.  That helped develop more flavor as well.  It will be April before I have to worry about much warmth in the house to make the rise happen faster.

toasted oatmeal bread

Note:  I used Zachary Golper's method of toasting and grinding the oats in this loaf.  He uses steel cut oats and those are my favorite.  I would like not to have to buy three types of oats for the house!


1 cup steel cut oats

2 cups water

2 tablespoons molasses

1/4 cup brown sugar

5 plus cups flour

2 teaspoons salt

2 tablespoons butter

Lately, I have been using so much sourdough that I have gone to a quart jar.  I used about 1/4 cup of sourdough that had been refreshed for this bread.

Put the steel cut oats in a cast iron pan.  Put the pan in a 425 degree Fahrenheit oven and let toast for about four minutes.  Stir.  Toast for another four minutes.  Stir.  Check the browning.  Watch them closely for the next four minutes because somewhere in there they will go from nicely golden to black very quickly.  It does not take much more then this, especially in a toaster oven!

I have a high powered blender.  A ninja.  I dump the toasted oats in that and let blend for about 15 minutes.  I usually leave the room.  The flour should be fairly fine but you will have to blend it even longer to get fine flour or sieve.  I just chose to have a gritty texture added to the bread.

In a large bowl, put the sourdough, 2 cups of water, the oat flour, molasses, and brown sugar.  Mix well. Mix in three cups of flour. Cover and let get bubbly.  It took about four hours or more in my cold kitchen.  But the yeasty beasties were happy!  The batter should remind you of pancake batter.

When the dough is bubbly, mix in the salt.  Mix in enough flour to make a kneadable dough.  Soft but not stiff.  It is better to go for less flour because the grittty oats will still take up water.  Smear the butter on the counter and knead it into the dough as well.  Put back into a bowl and cover.  Let rise for about an hour.  Flatten gently and fold.  Do this twice more.  Put in the refrigerator for over night.

The next day, line a loaf pan with parchment paper or butter it.  Take the dough out of the refrigerator and shape it into a load.  Put in the pan.  Let rise.  This could take close to all day.

When the dough has risen well, bake at 350 degrees Fahrenheit for 1 hour.  I over filled my pan so I had crazy edges.

So good!  My next loaf is seedier because I had help.  But it is all good.  It is bread.  The bread I was making today got turned into pizza so I will start more tomorrow.  I need to clean the bowl out a bit.




A while back, the boyos worked with a Chef who sent them spices and marinades for knife work.  They thought it was a wonderful trade because lunch is made every day.  Usually something meat based.

One of the marinades that was sent was kalbi.  Kalbi is a Korean barbecue sauce.  Or at least that is what my research told me as well as the boyos.  That does not mean the boyos really use it that way.  They use it as the sauce on their rice bowls a lot!

The problem is they were running out.  I got asked to make them some more.  I was a bit trepidatious.  The Chef who sent the marinade has good handle on flavors so I was a bit concerned.  The worse that could happen would be that they did not like this one!  I found a recipe online that was pretty simple and gave it a go with a few tweaks.  The boyos think it is better!

The hardest thing about this recipe was collecting all the ingredients.  Especially on a Saturday morning. I also have a good blender which one of the boyos sharpened the blades for me.  I do not look forward to washing it but it does a good job.


Note:  I used Kimchimari's recipe as a starting spot with a few tweaks/more specific then are given with that recipe.

1/2 onion, peeled and roughly chopped

1/2 cup water

1 cup low sodium gluten free tamari sauce

1/2 cup malbec (I used Alamos)

1 cup sugar

8 to 10 garlic cloves

4 green onions, the ends removed and cleaned

4 tablespoons sesame oil

1 tablespoon unhulled sesame seeds

1 teaspoon ground black pepper

2 tablespoons plum sauce

Peel and roughly chop half of one onion.  Put it in the blender container with a half a cup water and blend until smooth.

Once the onion is fairly smooth, add the soy sauce, wine, sugar, garlic, green onions, sesame oils, sesame seeds, ground pepper, and plum sauce.  Blend well between each addition.  The blender probably ran for close to 15 minutes.

This fit in a quart jar and I am storing it in the refrigerator.

It is quite nice.


poke bowl

I was curious about what a poke bowl was when a poke bowl place opened three blocks away.  I went and tried one.  Then I decided to make them at home.  They are becoming a lunch standard.  Or maybe an early dinner.  Especially when I am coaching.  

Poke bowls purchased out taste a lot like sushi to me.  Made at home, I start with fish and rice then add vegetables, fruits, and sauces.  Even occasionally a Mexican feel.  Which I know is not standard but works.

The bowls usually start with rice.  Either sushi rice or indian rice.  I set a cast iron fry pan on medium with a couple tablespoons of butter in it.  I let the butter melt.  I sprinkle a couple of tablespoons of miso sauce over the rice as it cooks.  (The miso sauce recipe is below)  I add the rice and let it heat until crispies are created.  It takes about 15 to 20 minutes.  The crispy bits add a nice texture.

I usually add fish.  I normally use canned fish because it is easy.  It is hard to find sushi grade fish.  Canned fish I can doctor and it is already cooked.  Mussels and scallops usually end up in the bowl. 

Canned tuna and salmon I usually doctor.  I add a couple tablespoons of skyr to moisten the fish instead of mayonnaise.  That way if the bowls are stuck in a back pack for later, the bowl has less chance to go bad.  I also add a teaspoon of soy sauce and a teaspoon of wasabi.  Then a couple of tablespoons of fish on the rice.

At this point, avocado, cucumber, mango, or pineapple can be added.  Or jalapeno.  Or any type of vegetable or fruit that may sound be good.

Soy sauce or ume can be added now to season the bowl.  I have been making a miso sauce that I found for yaki onigiri which is a rice ball.  That is really what started me down this road.  I use the miso sauce when I heat the rice and as a topping.  It is tasty.

Poke bowls are really an experimentation.  Play with them.  Koda Bear also likes the rice with an egg on top instead of fish or veg.  Anything goes.  But use the miso sauce below.  It is worth it.

miso sauce

Note:  This is a sauce I found for yaki onigir made by Bake Street.  It is a lovely sauce.  I have used multiple types of miso and vinegar.  All give a lovely flavor. 

1/2 tablespoon white miso paste (I have also used red)

1 teaspoon Mirin (or a sweet vinegar)

1 teaspoon sake

3/4 teaspoon sugar

1 teaspoon water

Mix all in a bowl.  Use on the rice and the bowl.