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I'm making chicken pot pie for dinner tonight. :-D
It involves chicken, russet potato, carrots, garlic, mushrooms, sage, black pepper, cream of broccoli soup w/ milk, and corn-muffins on the top. :-D
I think it's going to be awesome. :-D
In other recipe news: I made the following cookies for our Schola pot-luck last night. They went over quite well, I think. :-)
Note: It's a modification of a biscotti recipe from "Veggie Life" magazine. :-)
Pumpkin Spice Drop Cookies
Take 1/4C to 1/3C raw pumpkin seeds.
Coat them in a mixture of veggie oil, turbinado sugar, cinnamon, ginger, cloves and nutmeg. (Choose your own ratios, I totally eye-balled it).
Toast them in the oven until they're crispy, but not burnt. (This won't take very long).
Actual cookies:
Preheat oven to 350F
Combine in a large-ish bowl:
1/2C rolled oats
2C spelt flour
1C white (wheat) flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp each: cloves, nutmeg
Combine in a different bowl:
3 large eggs
1C brown sugar (you could use demerarra, or whatever it's called, for extra flavour, I suspect)
1/2C mashed cooked pumpkin (mine came from my Jack o' Lantern, but you can use tinned stuff if you want and/or don't have fresher stuff available).
[Note: For a 'moister' cookie, you could add, like, up to 1/4C butter/oil to the wet ingredients - it would make the dough behave a little differently, but I don't think it would hurt them -- I haven't attempted this, though]
Add the wet mixture to the dry mixture and blend (an electric mixer is fine for this, but so is a fork/spoon) until everything is well-combined and there aren't any random pockets of flour lurking about.
Mix in the caramelized pumpkin seeds + 1/3C skor crumbles until they're spread out through the dough.
[Note: The pumpkin seeds are optional, but the skor crumbles are not. Not really. ;-) ]
Drop dough, by the (small) spoonful, onto a greased baking sheet.
Bake for 15-20 minutes -- pay attention to your nose, because the skor bits will melt and can burn easily.
Lift them off the cookie sheet and let them cook on a rack until you can stand to eat them (or can't stand to wait any longer, whichever comes first. ;-)
Makes a good three dozen cookies. :-D
*~*~*~*~*
In other, random news: I mailed my sister's birthday present today. :-D (Yay! It'll probably get to Toronto before the 11th!) I think she'll like it. It's a book of classical women's monologues w/ a grocery GC tucked inside. :-)
Anyway, I must go and see to my chicken pot pie. More Nano writing tonight, while Paul watches The Next Great American Band (he's quite hooked. I like that the host is from New Zealand. :-)
[EDIT: The Chicken Pot Pie was delish. Paul wants me to write down the recipe so that he can make it if/when I'm not around. Hopefully he'll make it when I *am* around, too. ;-) ]
- TTFN,
- Amazon. :-D
It involves chicken, russet potato, carrots, garlic, mushrooms, sage, black pepper, cream of broccoli soup w/ milk, and corn-muffins on the top. :-D
I think it's going to be awesome. :-D
In other recipe news: I made the following cookies for our Schola pot-luck last night. They went over quite well, I think. :-)
Note: It's a modification of a biscotti recipe from "Veggie Life" magazine. :-)
Pumpkin Spice Drop Cookies
Take 1/4C to 1/3C raw pumpkin seeds.
Coat them in a mixture of veggie oil, turbinado sugar, cinnamon, ginger, cloves and nutmeg. (Choose your own ratios, I totally eye-balled it).
Toast them in the oven until they're crispy, but not burnt. (This won't take very long).
Actual cookies:
Preheat oven to 350F
Combine in a large-ish bowl:
1/2C rolled oats
2C spelt flour
1C white (wheat) flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp each: cloves, nutmeg
Combine in a different bowl:
3 large eggs
1C brown sugar (you could use demerarra, or whatever it's called, for extra flavour, I suspect)
1/2C mashed cooked pumpkin (mine came from my Jack o' Lantern, but you can use tinned stuff if you want and/or don't have fresher stuff available).
[Note: For a 'moister' cookie, you could add, like, up to 1/4C butter/oil to the wet ingredients - it would make the dough behave a little differently, but I don't think it would hurt them -- I haven't attempted this, though]
Add the wet mixture to the dry mixture and blend (an electric mixer is fine for this, but so is a fork/spoon) until everything is well-combined and there aren't any random pockets of flour lurking about.
Mix in the caramelized pumpkin seeds + 1/3C skor crumbles until they're spread out through the dough.
[Note: The pumpkin seeds are optional, but the skor crumbles are not. Not really. ;-) ]
Drop dough, by the (small) spoonful, onto a greased baking sheet.
Bake for 15-20 minutes -- pay attention to your nose, because the skor bits will melt and can burn easily.
Lift them off the cookie sheet and let them cook on a rack until you can stand to eat them (or can't stand to wait any longer, whichever comes first. ;-)
Makes a good three dozen cookies. :-D
*~*~*~*~*
In other, random news: I mailed my sister's birthday present today. :-D (Yay! It'll probably get to Toronto before the 11th!) I think she'll like it. It's a book of classical women's monologues w/ a grocery GC tucked inside. :-)
Anyway, I must go and see to my chicken pot pie. More Nano writing tonight, while Paul watches The Next Great American Band (he's quite hooked. I like that the host is from New Zealand. :-)
[EDIT: The Chicken Pot Pie was delish. Paul wants me to write down the recipe so that he can make it if/when I'm not around. Hopefully he'll make it when I *am* around, too. ;-) ]
- TTFN,
- Amazon. :-D
