Here’s a REALLY easy cookie recipe for when you have NO TIME.
I just made these this morning for our daycare’s caroling at the convalescent home. Totally forgot I was going to make them until around 8AM. D’OH!
No pictures – no time. These are winners from The Pioneer Woman. You only need one bowl. You are done making them from start to finish within about 20 minutes. They are chewy, tasty & yummy. The only change I made was to use the turbinado raw sugar to roll them in but if you don’t have it you can use plain sugar too.
A simple recipe that’s simply delicious!! Spicy & chewy – not your run of the mill holiday cookie.
Ingredients
1 c sugar
¾ c Crisco
¼ c molasses
1 egg
2 c flour
2-1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp ground cardamon
¼ tsp salt
turbinado sugar for coating the cookies (regular sugar works too!)
Instructions
Preheat oven to 350.
Mix sugar, Crisco, molasses & egg together until well combined.
Add dry ingredients, stirring until combined. (If you don’t mind two bowls – you can whisk together your dry ingredients first in a separate bowl.) I did it all in 1 bowl and they came out perfect!
Roll tbsp sized balls in your hands, the roll through a plate of turbinado sugar (or regular sugar if that’s what you have!). Place on cookie sheet leaving ample room for spreading.
Bake for 9-11 minutes or for 1 minute after cracks appear on top of them.
Notes
Makes between 30 and 36 cookies depending how big you make them.
London. 1994. I was sleeping on someone’s floor that summer. We decided to go see “Reservoir Dogs” at the cinema. (Yes, I called it “cinema” to get you in the frame of mind.) I ordered popcorn. Crammed a large fistful into my maw. What the WHAAAAT??? Sweet? It was sweet. AND savory. Mmmmmmm…like an adult’s Cracker Jack.
People were smoking cigarettes in there. The good old days!
Last week, a new friend was telling me how to make microwave popcorn in a brown paper bag. (Thanks, Kristy!) I remembered seeing something about it on Pinterest so I decided to give it a whirl.
Today I got a hankering for the sweet version so I looked up some recipes. Most of them called for what most Santa Monica moms consider the devil of all sugars: corn syrup (which makes a mean pecan pie) but I thought I could find something more “natural.” It came out real nice. REAL nice!
Btw: if you’re interested, here’s what’s in Pop Secret, Premium Popcorn:
POP SECRET, PREMIUM POPCORN, 1-STEP WHITE CHEDDAR
INGREDIENTS: Popcorn, Partially Hydrogenated Soybean Oil, Salt, Modified Cornstarch, Maltodextrin, Natural Flavor & Artificial Flavor, Lactic Acid, Monosodium Glutamate, Color (Yellow 5 Lake & Yellow 6 Lake), Nonfat Milk, Freshness Preserved by Propyl Gallate.
That isn’t sooooooo bad. But check out this one!
ORVILLE REDENBACHER’S, MICROWAVE SHAKEABLES, REAL RANCH POPCORN
INGREDIENTS: Popcorn Orville Redenbacher’s Gourmet Popping Corn, Palm Oil, Salt, Freshness Preserved with TBHQ and Citric Acid. Pouch Ranch Seasoning, [Buttermilk, Salt, Tomato Powder, Monosodium Glutamate, Cornstarch, Sugar, Whey, Sodium Diacetate, Onion Powder, Citric Acid, Garlic Powder, Spices, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Lactic Acid, Natural Flavor and Artificial Flavors, Disodium Inosinate and Disodium Guanylate, Canola Oil, Artificial Color (Including Titanium Dioxide, FD&C Red 40, FD&C Blue 2 and FD&C Yellow 5) Maltodextrin, Disodium Phosphate, Less Than (2%) Silicon Dioxide Added as an Anticaking Agent], Buttermilk Powder, Salt, Onion Powder, Natural Flavoring, Modified Cornstarch, Tomato Powder, Citric Acid, Spice and Herb, Disodium Guanylate, Disodium Inosinate, Spice and Coloring, Artificial Color, FD&C Blue 1, FD&C Red 40.
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INGREDIENTS:
1/4 c popcorn kernels
1 TBSP olive oil
salt to taste (1 pinch up to 1/4 tsp)
brown paper bag (OR a vented lid which can be laid across a micro safe bowl – prolly more eco friendly)
First I’ll show you how to make the straight up kind, then I’ll share a couple of variations.
Combine kernels, olive oil & salt in a small bowl.
Unceremoniously DUMP into a brown paper bag (or your bowl – incidentally, I plan on using a bowl with a vented lid as soon as I GET a vented lid.) But hey, I had a package of brown paper bags from 2009 – when I was teaching 6th grade.
Some recipes advised STAPLING the bag. Listen, I used to bus tables at The Old Heidelberg in Naples, FL and will never forget the sparks that flew when I put a wicker bread basket with staples in the micro. Nor the ass-chewing I got from the cooks.
I folded my bag.
Unsure of how long to microwave it, I pushed the “POPCORN” button.
Then, b/c I missed the heavenly trill of the smoke detectors, I pushed it again.
Dad-blame it!!
So I tried it again. This time I just pushed the popcorn button once. When I heard the popping slow down, it happened to turn off. I suggest you stand right by your microwave and when the popping slows down, turn it off since all microwaves tend to have different POWER.
The second time it came out perfect! I added a little salt.
Now for the flavors.
1. SPICY. Add a tsp of spice rub to the kernel/oil/salt mixture. I used Tony Chachere’s spice rub.
Tasty!
2. HERB/PARMESAN. Add a few sprigs of fresh herbs to the kernel/oil/salt mixture. I used rosemary & thyme.
Make sure the herbs are coated in oil so they don’t burn. You can also mix them in the oil/kernel concoction for about 5 minutes prior to nuking so they can infuse the oil.
Sprinkle fresh parmesan on top of the popped corn. YUM!
(I forgot to take a picture of that.)
3. SWEET. This is my favorite. Add 1-2 tsp of maple syrup to the kernel/oil/salt mixture. You still need the salt!
Because of the sugar it seems to burn but it might be just caramelizing. Just pay extra attention to cooking time.
It looks burnt but it’s not!
Macro feature really can’t make my fingers/nails look dirty enough!
Quick & easy snack. Sooooo much healthier than the store bought microwave popcorn!
Ingredients
¼ c popcorn kernels
1 TBSP olive oil
1 pinch salt (you can always add more later)
brown paper bag OR microwave safe bowl with vented lid (lid can be bought separately)
OPTIONAL:
creole spices
sprigs of fresh herbs
fresh parmesan cheese
1-2 tsp maple syrup
Instructions
In a small bowl, combine popcorn kernels, olive oil & salt.
Pour mixture into a brown paper bag.
Fold bag several times.
Microwave using “Popcorn” button. If you don’t have that button, try 2 minutes on HIGH but be ready to shut it off when the popping slows down!
Notes
To add flavors:
1. SPICY: add spices directly to bowl of oil/kernels/salt. Continue as you did with the plain.
2. HERBS: add sprigs of fresh herbs to the bowl of oil/kernels/salt. Allow to infuse for 5 minutes. Continue as you did with the plain.
3. SWEET: add 1-2 tsp of maple syrup to the bowl of oil/kernel/salt. Continue as you did with the plain.
2.2.1
Finally, the one con to making popcorn this way: there tend to be a lot more unpopped kernels than you’d get in the pre-made microwave popcorn bag. I’ve yet to find a solution to this problem but am interested in hearing if anyone out there has?
Normally I spell yogurt without the “h” on account of I’m an American. But since I made it (the yog[h]urt) myself, I feel it needs an “h” to impart some sort of artisanal value to it.
This can be a pretty spicy dish but the yogurt cuts the spice beautifully! Or you can halve the chili pepper amount. YUM I love this salad! Next time, when I’ll surely have my wits about me, I plan on serving it with the pilaf Yotam recommends. But at this point in life, I’m a single course meal type of gal.
Yotam tends to use “exotic” ingredients so I’ve adjusted this recipe to what I can get without visiting 3 more shops.
Here’s what you need:
and this:
INGREDIENTS:
2 lbs carrots, sliced into 1/2″ thick coins or semi-circles
1/3 c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped Greek yogurt, chilled (I made my own yoghurt!)
1. Slice carrots into 1/2″ thick coins or semi-circles, for even cooking.
Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
3. Add everything else EXCEPT the cilantro & yogurt.
Stir and remove from heat. Salt to taste and allow to cool.
4. Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Spicy carrot salad served warm or cold. Adjust spices to your liking!
Ingredients
2 lbs carrots, sliced into ½” thick coins or semi-circles
⅓ c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
⅛ tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped
Greek yogurt, chilled (I made my own yoghurt!)
Instructions
Slice carrots into ½” thick coins or semi-circles, for even cooking. Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Notes
Adjust the amount of chilis (I used jalapeños) you use to achieve the spiciness you like. You can also remove the seeds from the jalapeños to cut the heat. Wear gloves while doing this so you don’t get the spice on your hands like I did.
