Oatmeal Raisin Cookies


My sister seems to think the only reason one would eat an oatmeal raisin cookie is because you thought it was an oatmeal chocolate chip cookie.  Do you agree? I don’t.  I think there’s so much to love about the combination of cinnamon, oats and raisins.  These cookies are great with a cup of tea or after enjoying Easter brunch.  You can even use golden raisins just like me.  Try them and let me know what you think.

Food 117

Oatmeal Raisin Cookies (makes 2 dozen cookies)
1 stick dairy free butter (such as earth balance)
1/3 c sugar
1/3 c brown sugar
1 egg or egg substitute
1 tsp vanilla extract
3/4 c flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 c old fashioned oats
3/4 c raisins

Preheat oven to 350 degrees. In a large bowl cream the butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix.

In a separate bowl combine, flour, baking soda, cinnamon, salt, and oats.  Slowly add oat mixture to butter mixture until just combined.  Stir in raisins.

Using a tablespoon measure, drop cookie dough onto parchment paper lined sheet pans.  Flatten slightly with a damp hand.  Bake for 12 – 14 minutes until lightly brown around the edges.  Transfer cookies to a baking rack and cool completely.

Honey Balsamic Lamb Chops


Lamb chops really don’t need a lot to taste amazing, they are already super tender making them great for any beginner cook.  This time of year they’re great on the grill, but you can also cook them inside on the stove.  The only downside is that they can be expensive, making them suitable for a special occasion.  So if your mom just got home from a winter away from the cold, this would be a great meal to surprise her with.  For serving try this recipe with the lebanese rice pilaf or mashed potatoes.

Food 113

Honey Balsamic Lamb Chops
1 lb lamb chops
salt and pepper
1 1/2 tbs herbes de provence
1/2 tsp dijon mustard
2 tsp honey
2 tbs balsamic vinegar
1 garlic clove, minced

Preheat grill or saute pan to medium high heat (with olive oil if using stove).  Sprinkle lamb chops with salt, pepper, and herbes de provence.  Cook lamb chops for 2 -3 minutes per side then remove from heat and onto a platter.  In a small bowl whisk dijon mustard, honey, balsamic vinegar, and garlic.  Pour balsamic sauce over cooked lamb chops.

White Bean and Eggplant Dip


If you like hummous and babagnoush then you will like this because it’s a cross between the two.  It’s great as a snack with fresh veggies like carrots and cucumbers, but it’s also great on sandwiches.

I like to think that I’ve mastered how to make a great sandwich with this spread.  It’s great with balsamic portobello mushrooms, prosciutto, or even pork tenderloin. But what makes all of those sandwiches magically are sun-dried tomatoes.  Throw in some arugula for crunch and you have found a truly miraculous new lunch option.  Make a full batch on Sunday and have great lunches all week long.

Food 111

White Bean and Eggplant Dip
1 large eggplant, cubed into 2 inch pieces
1 15 oz can cannellini beans
2 sprigs rosemary, removed from stems
1/3 c olive oil and more from drizzling
1/4 tsp red pepper flakes
1 garlic clove
juice and zest of 1 lemon

Preheat oven to 350 degrees.  Place eggplant on a large baking sheet, drizzle with olive oil, salt, and pepper.  Roast for 20 minutes until golden brown.  Set aside to cool.

Pour 1/3 c olive oil and rosemary in a small sauce pot, turn to medium high heat.  Allow rosemary to cook for 5 minutes, then turn off heat and let cool.

In a food processor combine cooled eggplant, cannellini beans, rosemary, olive oil, red pepper flakes, garlic, lemon zest and juice, and salt.  Process until smooth, then place into a serving bowl.