The BEST Gingersnap Cookies in the World

I've died and gone to heaven.  These are SOOOOO good.

GINGERSNAP COOKIES
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (by syrup in Walmart)
2 cups sifted flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves

Combine shortening, sugar, and egg and beat until fluffy. Add molasses and beat well. Add dry sifted ingredients and mix well. Shape dough into balls and roll in granulated sugar. Bake at 350 for 10-11 minutes.  I liked to leave them in balls to bake, then slightly smash them down when they come out of the oven.  They are prettier than pre-smashing, which turn out really flat and less chewy.

PUMPKIN DIP
4 oz soft cream cheese
1/4-1/2 cup pumpkin pie filling (not pumpkin--I just added 1/4 tsp cinnamon and 1/8 tsp ginger to 1/2 cup of pumpkin, because that's what I had on hand)
2 cups powdered sugar

Beat well and chill until thickens.

Chile and Lime Veggie Bowls

This is one of my favorite dinner recipes and comes from my friend Sheena's blog, http://inthelittleredhouse.blogspot.com.  I think the dressing is what makes this SO GOOD!

Chile and Lime Veggie Bowls

adapted from BHG

1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. chili powder
1 tsp. fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 tsp. olive oil
2 medium sweet potatos, peeled and cut in 1-inch cubes
1 15-oz. can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved

1 cup shelled edamame
1 medium avocado, halved, seeded, peeled, and chopped
large cabbage leaves
1/4 cup thinly sliced green onions
lime wedges (optional)

directions
1. Make Dressing; set aside (if you can make this the day before....DO!! It has so much more flavor!)

Yogurt-Lime Dressing

In small bowl combine 1/2 cup plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, and 1 clove minced garlic, 2 TBS chopped cilantro, 1TBS chopped chives. Whisk in 1/4 cup olive oil until well combined.

2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes until done.

3. Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.

Drizzle veggies with dressing, and enjoy!

(we found it easiest to fold them up and eat them like tacos:)

Black Beany Burgers

This is Meg's recipe, and I am reposting it here, since her blog is private and I LOVE these!

Beany Burgers
1-2 cans drained black beans (or about 3 cups black beans if you cook them yourself, like I did)
a little shake of garlic salt ('cuz I can't cook without it)
1/4 c canned whole kernel corn (not to be mistaken by that nasty creamed corn stuff)
1 c dry bread crumbs (or cracker crumbs, or whatever you have handy)
2-3 tsp (1/3 packet?) Hidden Valley Dips FIESTA Ranch Packet (not the prepared dip...just the dry mix)
1/4 diced onion (optional)
1 egg (beaten)

1/4 c cornmeal
2 TBS olive oil

Hamburger buns
sliced avocado
sliced pepper jack cheese

Mash beans in food processor, then mix in a bowl with garlic salt, corn, bread, fiesta seasonings, onion, and egg using a potato masher or wooden spoon.

Form into patties (makes about 6 small patties)
coat with cornmeal

Heat oil in skillet over med heat.
Cook 10-15 minutes, flip once...they're done when they're crispy!

Top with pepperjack (cover pan with lid 30 sec to melt cheese)
and sliced avocado

[Baked] Eggplant Parmesan

I made eggplant parm from scratch for the first time today...and it's BAKED!  The sauce recipe is from the Pioneer Woman's Chicken Parm recipe, with a few changes.

1 medium onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp butter
1 28 oz can crushed tomatoes
2 cups fresh tomatoes, pureed (or a 14 oz can crushed tomatoes)
3/4 cup chicken broth (I used hot water and boullion)
1/2 tsp salt
1 tbsp sugar
2 smallish eggplants (smaller are less bitter and pithy)
2 eggs, beaten (you could use just the whites)
2 - 3 cups italian bread crumbs
1 pkg linguini
1 cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese
6 - 8 leaves fresh basil

Sauce:
Heat the olive oil and butter in a skillet over medium heat, then sauté onion and garlic for 2 minutes.
Add chicken broth and continue to cook for another 2-3 minutes on medium; liquid should reduce.
Add tomatoes, salt and sugar.  Cook uncovered for 30 minutes on medium-low.
After 30 minutes, move to just barely a simmer to keep warm while preparing eggplant.

Eggplant:
Peel the eggplant and slice into 1/4" thick cutlets.
Sprinkle with salt and let sit for 30 minutes to release moisture.
Dry well with paper towels before cooking.
Preheat oven to 425.
Dip each eggplant slice into beaten egg, and shake off excess egg.
Then dip into bread crumbs, making sure to get a nice coat.
Place the cutlets onto a baking sheet lined with parchment paper.
Bake at 425 for 15 minutes on each side.
While the eggplant is baking, prepare your pasta.
Add mozzarella and parmesan to taste and melt. This can be done in the oven, or after you place the cutlets into the sauce...depends on your preference for how you like to serve it.
Serve over linguini and top with fresh basil chiffonade.

Don't forget to serve with garlic bread!

I did not take any photos, but it was a beautiful meal with golden brown crispy cutlets, bright red sauce and green basil.  What's not to love?

Macaroons

4 cups coconut (a large bag of coconut contains ~5 cups)
1 cup sugar
3/8 tsp salt
7 tbsp flour
7 egg whites
1 1/2 tsp vanilla

Combine coconut, sugar, salt and flour in a medium size bowl.  Combine with a fork.

Lightly beat egg whites, then add egg whites and vanilla to bowl.  Mix with a fork until everything is well combined.

Line a baking sheet with parchment paper and drop tablespoon size dollops onto tray.  Bake for 30-32 min at 325, or until golden brown.  They will be crispy on the outside and chewy in the middle.  At this size (1 Tbsp ea) this recipe will yield 30 - 36 cookies.  Cool on wire rack.

Option: Dip half of each (cooled) macaroon into melted dark chocolate and place on parchment to cool.  Divine option.  Refrigerate in airtight container....if you don't each them all right off the cooling rack.

CORN!

We picked fresh corn at the church farm for the first time yesterday.

10 cents an ear and it is the BEST tasting corn I have ever had!

I blanched it for 5 minutes, cooled for 2 minutes, then cut, bagged and put it in the freezer.

Had I know I would only get 3.5 quarts from 30 ears, I'd have picked 50!  Next time.

Blender Salsa

I picked some fresh tomatoes from Meg's garden this afternoon.  In the mood for the fresh tomato salsa I always make, but not having the energy to chop and dice, I decided to try throwing it together in a blender.  I didn't really measure, but I'm putting the recipe below so I can remember it later.

IN THE BLENDER:
1 medium red onion
1 small jalapeño
3 cloves of garlic
6-7 small tomatoes
a handful cilantro

Pulse.  It will be pink, frothy, and soupy.  Pour into a medium bowl.

TO ADD TEXTURE, I ADDED:
7-8 more small tomatoes (chopped)
1/2 of a jalapeño (diced)
another handful cilantro (chopped)

FINALLY, THE SPICES:
2 tsp vinegar
1 tsp sugar
6-7 dashes roasted cumin powder
2 dashes cayenne pepper
Salt to taste