Recipe: Savory Oatmeal Cookies

I know when I read a post on a site that starts with “I’m more of a savory girl than anything else” that I’ve found a soul sister. Or a kitchen sister, at the very least.

That’s how I felt when I stumbled upon these savory oatmeal cookies…how could I resist? A cookie baked deliberately for eating with cheese?! One that builds upon my already well-established love for the more traditional kind of oatmeal cookie (the kind with chocolate chips)? I was so, so sold – even before I saw the cup (yes, cup) of cheese that goes into these stunners. I swear.

Savory Oatmeal Cookies | Arlington Darling

Savory Oatmeal Cookies | Arlington Darling

Let’s just get right to it, shall we? Recipe adapted from The Kitchn.

Recipe: Savory Oatmeal Cookies

Ingredients:
1 cup old-fashioned oats
1/4 cup warm water
1/3 cup olive oil
1/4 cup lightly packed light brown sugar
1 egg
1 cup sifted all purpose flour
1/2 tsp. fine sea salt, plus more for dusting
1/4 tsp. baking soda
2 tsp. chopped rosemary
1/4 tsp. freshly cracked black pepper
1 cup grated parmesan cheese

To Make:
1. Preheat the oven to 350.
2. In a bowl, combine the oats and water.
3. In a separate bowl, combine the olive oil, sugar, and egg. Then, add to the oats.
4. In a separate bowl, combine the rest of the ingredients (flour, sea salt, baking soda, rosemary, pepper, and cheese).
5. Add to the oats bowl and combine.
6. Form tablespoon-sized balls, and flatten gently on a baking sheet, leaving an inch or two of space in between each cookie. Optional: add a sprinkle of sea salt on top of each cookie.
7. Bake for 16-18 minutes or until golden on the edges.

Enjoy! Her suggestion to eat these with a soft, sharp cheese is perfect. I recommend Red Hawk or Humboldt Fog. They’re also good on their own. Just look at the savory texture! Mmmmph!

Savory Oatmeal Cookies | Arlington Darling

Savory Oatmeal Cookies | Arlington Darling

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Looking Forward to Winter Recipes

It’s Sunday night and I’m looking forward to what I’m going to cook this week! Since the temperatures have dropped and look like they’re officially going to stay there, I’m looking forward to make some winter-y meals.

Photo Credit Shutterbean – Tuscan Ribollita

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette: I made this for book club a few weeks ago, and although I generally feel that cold lettuce leaves do not make a meal, I really liked the rich flavors in this salad. It helped to make the dressing from scratch (although I eliminated the pomegranate) – can’t go wrong when you do that. And of course, I added plenty of extra blue cheese!

Quick and Easy Tofu with Ramen Noodles: I like this method of cooking tofu (searing it without the trouble of pressing and marinating it beforehand), and of course I’m going to love anything with noodles. Hey, my half-marathon might be over, but I’m still going to carb-load. How else will I stay warm in winter?!

Red Quinoa Salad with Spicy Lime Vinaigrette: I love lime, I love spicy food, and I love quinoa. This salad looks like it has some great cold weather ingredients (pumpkin, etc.) and some unique flavor combinations.

Tuscan Ribollita: Shutterbean is one of my favorite food blogs. It’s the first one I started reading with any regularity, and the recipes that she posts are realistic yet comforting and gorgeous all at the same time. I think N and I made this Ribollita soup recipe a few years ago – when we didn’t have a big soup pot so we had to make the recipe in two small saucepans. I now have a huge soup pot and look forward to making this rich, almost stew-like soup again. Yummy Italian flavors, served warm, with a big hunk of bread and hearty, healthy ingredients? Can’t go wrong.

What are you making as the weather changes?

Recipe: Strawberry-Rhubarb-Lemon-Yogurt Muffins

This post is in honor of my dearest E, who is having fabulous adventures on the other side of the world right now! When she lived in DC, she was always conducting baking experiments and I miss eating the delicious results of those experiments. In the case of these muffins, I remember eating them in N’s old car (were we on our way to Old Rag? Or perhaps looking forward to a day of lounging at the pool chez moi?). Regardless, I distinctly remember just being so darn happy to be eating them! They were fluffy and gooey and tart. Mmmm.

E, thank you for introducing me to these delicious strawberry-rhubarb-lemon-yogurt muffins and for your idea to add the lemon and vanilla extract. I can always count on you to add lemon to things, but in this case, it was pure genius!

Arlington Darling | Strawberry Rhubarb Lemon Yogurt Muffins

Ingredients:
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1/4 c. vegetable oil
3/4 c. sugar (or sub sugar in the raw)
1 egg
1 c. plain greek yogurt (note: I used 1 container which was 7 oz., and it turned out fine)
1/2 tsp. vanilla extract
3/4 c. chopped rhubarb (1 piece)
1 c. chopped strawberries
1 lemon
1/4 c. brown sugar

To Make:
1. Preheat oven to 450.
2. Cream together the butter, sugar, and oil in a large mixing bowl. This will be your wet ingredients bowl. You can use a hand mixer or kitchen aid if you have one.
3. Combine the flour, baking powder, baking soda, and salt in a separate bowl. This is your dry ingredients bowl.
4. Add the egg, yogurt, and vanilla extract into your wet ingredients. Stir well.
5. Zest the lemon into the wet ingredients bowl. Stir.
5. Add the contents of the dry ingredients bowl into your wet ingredients bowl, adding a little at a time.
6. Once the ingredients are combined, add the chopped strawberries and rhubarb and gently stir (pro tip: toss your fruit with a little flour before adding so that they don’t sink to the bottom of your muffins – I don’t know why this works and never notice a difference if I don’t do it, but supposedly it works).
7. Spray your muffin tin with nonstick cooking spray, grease with a little butter, or use liners. I personally like the crunchy outer layer that you get without liners but it’s your call.
8. Add the muffin mixture to the muffin tins, filling each tin about 3/4 of the way. Add a little brown sugar to the top of each muffin.
9. Bake for 12-14 minutes or until golden.

Adapted from A Spicy Perspective.

Enjoy! 🙂

P.S. E, can’t wait to make these with you again when you’re back stateside! Miss you <3.

Recipe: Spinach Quinoa Tomato Soup Bowl

This recipe is super simple and makes me really happy. It’s comfort food, but healthy and clean and light. Just the thing to warm you up as we leave winter behind (or try to! what’s up with the weather, DC?).

The quinoa leaves you feeling satisfied and full, the spinach adds some good nutrients, and the soup is a perfect base/soup/sauce combo that adds a punch of flavor. You can customize this dish by adding some grated parmesan cheese, using a different soup or broth of your choice, or mixing it up with a different grain or vegetable. It’s also really easy to make small servings of this dish if you’re feeding one or two people at a time — the quinoa/spinach mixture keeps in the fridge for a few days and so does the soup, so you can heat yourself a fresh bowl whenever you feel like it.

Arlington Darling | Spinach Quinoa Tomato Soup

Ingredients:
4 c. fresh spinach, chopped
1 c. quinoa (2.5 cups cooked quinoa)
1 16oz. carton of Trader Joe’s Roasted Red Pepper Tomato Soup

To Make:
1. Cook quinoa according to package directions.
2. While quinoa is cooking, roughly chop the spinach. Add the spinach to the quinoa when it is almost done cooking, in order to slightly wilt the spinach (you can chop it and leave it raw, but I prefer the texture slightly wilted for this dish).
3. Heat the soup in a medium saucepan on the stove or in the microwave.
4. Combine the soup and the quinoa/spinach mixture. If you are attempting a “pretty” presentation, heat soup separately in a bowl and add the quinoa/spinach to the bowl once heated. If you are not trying for “pretty points” here, combine all of the quinoa/spinach and soup together in the saucepan on the stove and serve from that. Tastes the same either way :).

Makes 4 servings.

Enjoy!