Ginger Cookies

Sometimes I like to shake up the cookie rotation in our house and throw in some ginger cookies. Ginger is such a distinct flavor, and it's just as good in cookies as it is in savory dishes. We loved this recipe, and might have eaten way too many of these cookies over the course of two days....lets just say we had to do some extra exercising to burn off all of these cookie calories. :)

Big Soft Ginger Cookies
Ingredients:

3/4 cup butter (no substitutes), softened

1 cup sugar

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

Additional sugar

Directions:
In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

McGrath Fish House

Last month we celebrated three family birthdays at the McGrath Fish House restaurant in Federal Way. They have a tank of live lobsters in the lobby.We had a fairly large party of 12 people, but we were promptly seated and given complimentary bread.

Our server was attentive and offered suggestions, and we all seemed to enjoy our food. This restaurant is about what I expected for the prices (which are very low). Everything was edible but not exactly "gourmet" - overall it's an OK place to go with people who A) like seafood and B) like traditional American cuisine. Also, this place has way too big of a menu, which is normally a bad sign.

I got one of the specials, which I think was maybe salmon, and the husband got Parmesan halibut.I would give this restaurant a solid B rating, but I don't plan on going back unless someone else suggests it.

Mushroom Melts

I don't know if you've noticed, but I've been reviewing A LOT of recipes from Annie's Eats. I really enjoy her creations (for the most part), and I'm sure I'll be cooking from her blog a lot more in the future.

Anyway, this is a pretty easy recipe to throw together, and it tastes great. Plus, it's an easy way to incorporate more veggies into your diet.

Portobello, Broccoli and Pepper Melts

Ingredients:
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced

Directions:
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.

Fish Tacos

In my quest to add more fish to our diet, I decided to try fish tacos. I usually love when I order these at restaurants, so I thought I'd try making them at home. Unfortunately I didn't love this recipe. It was a bit bland, and neither the hubs nor I were that into them. Oh well. Also, the cod that I used was full of bones and it took forever to pick them all out.

I'm not going to bother with posting the recipe, but if you're curious you can find it here.

Here are some pics from the meal:

Jam Bars

Awhile ago I bought Raspberry Lavender Jam from Woodring Orchard (my favorite jam sellers at Pike Place Market). I usually LOVE their jam, and am especially addicted to Huckleberry and Blueberry. I also love their raspberry jam, but with lavender thrown in it just tasted weird. The jam sat in our fridge, lonely and unused for several weeks, at which point I knew I needed to bake with it if I didn't want it to go to waste (and this jam is a little expensive and I would hate to not use it!). That's where this recipe comes in. Baking the jam helped lessen the impact of the lavender, and we enjoyed these bars immensely.

Oatmeal Raspberry Jam Bars

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup light brown sugar, firmly packed
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, cut into small pieces
• 1 1/2 cups quick oats (I used regular oats)
  
• 2 tablespoons lemon zest (omitted)
  
• 1 1/2 cups raspberry jam

Directions:
Heat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and a crumbly dough is formed. Add the oats and lemon zest. Pulse quickly twice to combine.
Press 2/3 of the dough firmly into a greased 9-by-13-inch pan. Spread the jam evenly over the crust. Sprinkle the remaining dough over the jam, gently pressing down. Bake until golden brown, about 20 minutes. Cool completely, about 2 hours. Cut into bars. Store in airtight containers.

RN74

Several months ago I went to a newly opened restaurant in downtown Seattle. RN74 has a wine bar-ish atmosphere, with sleek decor and small portions that are exquisite (and expensive).
I've now been to this restaurant twice, and both times I left impressed. The first time I went here for appetizers and drinks with a friend. We both got the crab bisque, and I had 2 glasses of a white wine (I can't remember what it was at this point, but I do remember that I liked it). We each got a dessert (beignets for me, apple tatin for my friend). The bisque was totally delish, but the price tag for a rather humble "meal" for 2 was nearly $80.

The second time I went here was with my husband, before going to Les Miserables at the 5th Ave Theatre. We opted for the "Pre Theatre" menu, which allows you to choose an appetizer/entree/dessert off a limited menu for $49 pp. I had the crudite salad, Beef Bourguignon, and Chocolate pot de creme. The husband had the crab bisque, chicken coq au vin, and also the chocolate pot de creme. Both of us LOVED our food, although when they first brought the beef out I thought it wouldn't feed a small child, let alone a hungry adult. The meat (what little there was of it) was incredibly tender and flavorful. The dessert was absolutely to-die-for, and I'd go back just for that. We also ordered a $44 half-bottle of red wine, which was also tasty.

All in all, we enjoyed the meal, but I'm not sure it was worth $150+. I'll be back, but probably only for drinks next time. Maybe for that dessert, too. :)

A new kind of burger

I love hamburgers. I also love trying to turn a regular meal into a vegetarian one, and Black Bean Burgers are a perfect meat-substitute. This is my first time creating a veggie burger; I've frequently tried veggie burgers at restaurants but never at home. I loved this meal, the husband loved the meal, it's a definite keeper. We had leftovers the next day for lunch and they were just as good that time, too.

Black Bean Burgers

Ingredients:¾ cup panko bread crumbs
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 shallot, minced

Directions:
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined.

Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.) Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm.

Another pizza combo

As I've mentioned, I'm totally addicted to homemade pizza. I had been making pesto pizza, but I wanted to try a normal marinara topped pizza. I found this recipe and hoped it would be delicious, but it was incredibly watery and made my beautiful crust soggy. We didn't even save the leftovers. :(
We did top this pizza with leftover chicken (from this tasty, easy recipe) and it was a nice addition. At least this pizza wasn't a total dud!

If you have a delicious pizza sauce recipe you'd like to share, please do! I'm on the lookout for the perfect one.

A match made in heaven

Cookie Dough. Brownies. Two separate desserts, equally good. Combine them and it's truly divine! I loved this recipe, and they were gobbled up at The Husband's work. When the dessert only lasts for an hour or so before being completely devoured, you know you have a winner. :)

Chocolate Chip Cookie Dough Brownies

Ingredients:
For the Brownie:

4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

Directions:
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour, then cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Super healthy dinner

I've never loved kale, but I keep trying to incorporate it into my meals in hopes I might like it one day. I made this pasta recipe for dinner, and paired it with roasted cauliflower. It was a super healthy dinner, and I really wanted to love the pasta but I didn't. Oh well, I'll keep trying! On the plus side, the cauliflower really did taste like french fries - a wonderful alternative!

Lemony Kale Pasta
Ingredients:
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving

Directions:
Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.Cook the pasta in the boiling water according to the package directions. Chop the kale into ½-inch ribbons. Add the kale to a large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.

Roasted Curried Cauliflower
Ingredients:
1 large cauliflower
Curry powder
Olive oil
Salt

Directions:
Preheat oven to 500 degrees. Break cauliflower into small florets, place on foil covered cookie sheet. Drizzle with oil, then sprinkle with curry powder and salt.

Cover the pan with foil and bake for 15 minutes. Remove the foil and continue to roast for 30-35 more minutes until nicely browned.Notes: I cooked mine for way less time, maybe 20 minutes after the initial steaming phase. Just keep an eye on it, you don't want the cauliflower to get burned.

Attack of the eggplant

One of my goals this year was to use eggplant in a meal. I've never liked eggplant and had a couple bad experiences with it, but it's such a pretty looking vegetable that I wanted to give it another try. We didn't love this recipe, but we also didn't hate it so I think it turned out alright (for eggplant).

Also, please ignore the weird font issues in this post, I can't get the formatting to work properly.

Best Eggplant Parmesan
recipe from GOOP

Ingredients:4 eggplants (I used 2 because they were fairly expensive)
Salt
1 cup flour
Olive oil
2/3 cup tomato sauce
1 ball fresh mozzarella
Small handful basil leaves
3/4 cup parmesan

Directions:
Slice the eggplants into about 1/3" discs. Sprinkle slices with a small pinch of coarse salt on each side and place in a single layer between two clean kitchen towels. Place a cookie sheet on top and weigh down with something heavy (a few cans of beans or tomatoes will do). Let the eggplant sit for 20 minutes. Preheat the oven to 350°F.

Lightly dredge the eggplant slices in the flour. Heat 1/4" of olive oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the eggplant slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Drain the eggplant on paper towels and repeat in batches until all of your eggplant is cooked, adding more oil as necessary.

In a 13" x 9" baking dish, arrange as many slices of eggplant as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan. Continue the layers, evenly distributing all the ingredients, until everything is used up. Bake for 25 to 30 minutes or until the cheese is melting and bubbling.