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

Recipe: Modified Meatless Shepherd’s Pie

Recently I went to one of my book club meetings (yes, okay, I’m in two book clubs. I read…a lot.) and had this amazing modified shepherd’s pie. Modified because it was vegetarian! And also it incorporated some other changes like no potatoes and the addition of some feta cheese. It was so yum!

Can I just disgress for a moment to say how lucky I am to have such accommodating, generous friends who cook vegetarian meals because they know I’m coming over? I know that vegetarian meals aren’t always all about me, but, well, sometimes they are, in that uncomfortable way where I realize everyone else would prefer to be eating ribs or steak and they’re “stuck” with something veg. I’m rarely the only vegetarian in the room, which makes it a little easier, but still. Anyway, my friends never make me feel that way and I love them for it. Moving on.

One such friend is Kathy, who I have to credit with this creating this delicious recipe. Thanks for sharing this with me and for making such an elaborate book club meal!

Modified Meatless Shepherds Pie

Ingredients:
1 pie bottom shell
1 pie crust topping (rolled-out dough or store-bought)
1 tbsp olive oil
1 small white onion, chopped
2 tbsp. Herbes de Provence (or mix your own using thyme, basil, oregano and parsley to your taste)
Salt and pepper, to taste
1 lb (package) Yves meatless ground round
1/2 cup tomato sauce (or more as needed)
2 cups diced carrots, peas, and corn (or mixed vegetables of your choice)
1/4 cup crumbled feta cheese
1 egg beaten w/ 1 tsp water (egg wash for the pie crust)

To Make:
1. Heat olive oil in medium saucepan and add the chopped onion and herbs. Cook until onions start to turn clear.
2. Add the meatless ground round and cook thoroughly, adding salt and pepper to taste.
3. Add the carrots, peas and corn (or other veggies) and stir. Cook for 5 minutes or until slightly softened.
4. Meanwhile, preheat oven to 375.
5. Lightly brush pie bottom shell with egg wash.
6. Spoon stuffing mix into pie shell. Add feta cheese to top of the mix.
7. Cover stuffing with pie crust topping and brush top crust with egg wash before putting it in oven. Cut the top of the pie crust like an X to allow steam to exit while baking.
8. Cook for 30 minutes or until crust is golden.

The meat eaters around the table could hardly tell that it was made using fake meat (or at least, that’s what they told me…)! It may depend on which brand of soy crumbles you use, I haven’t tried too many of them. If you have a favorite, let me know please! Also a good substitute would be lentils or finely chopped mushrooms, or both.

This recipe is perfect as we struggle through the last few chilly, rainy days before summer. Enjoy!

Recipe: Roasted Cauliflower and Chickpea Taco Bowls

I’m what you’d call a lazy cook. If you haven’t realized that already about me by looking at Arlington Darling’s recipe collection, you’ll figure it out soon enough! I like recipes with few ingredients, short instructions lists, and that require little prep work. I do try to strike a balance between using prepackaged/processed food and putting a recipe together from scratch with 100% fresh food, but when push comes to shove I am just not the woman making her own yogurt with bacterial cultures or frying her own tortilla chips out of cut up tortillas, I’m just not.

So, when I see a recipe that calls for taco shells, I’m pretty likely to think “meh, I don’t want to make individual tacos I’ll just throw everything into a bowl. Taco shells sound complicated and hard to take with me for lunch.” And so this dish was born!

Laziness is delicious. Mmmmm.

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Roasted Cauliflower and Chickpea Taco Bowls

Ingredients:
1 can chickpeas, rinsed and drained and patted dry
1/2 head of cauliflower, chopped into small florets
2 avocados, cubed
1/2 head of red/purple cabbage, shredded
1 cup Greek yogurt
2 limes, zest and juice
2 tbsp. olive oil
1 bunch fresh cilantro, chopped
1 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt

To Make:
1. Preheat the oven to 400 degrees. Combine chickpeas, cauliflower, seasonings (you can even add a further shortcut and use your favorite taco seasoning instead), olive oil, and lime juice in a bowl. Toss, and then spread on baking sheet and roast in the oven for 20-25 minutes, stirring once, until crispy and browned at the edges.
2. Meanwhile, make the dressing (don’t be tempted to leave this step out, see above about how I’m lazy and trust me that this small extra effort is easy and worth it for the dish). Combine Greek yogurt, lime zest, cilantro, and a dash of salt and pepper. Let rest in the fridge.
3. When ready to serve, add portions of the cauliflower and chickpeas, shredded cabbage, and avocado to a bowl or shallow dish. Dress with the yogurt dressing.

A couple of substitutions that would work for this dish that I thought of: sub another leafy green for the cabbage, although I really appreciate the tang of it and the chance to eat a beautiful purple veggie. Or you could add a meat to the bowl instead or in addition to the cauliflower, if you eat meat.

Note. If you’re packing these into Tupperware for your lunches, as I do, keep the dressing in a separate container until that morning and cut up one avocado at a time, as needed.

Recipe adapted from Two Peas and their Pod.

Enjoy!!

Recipe: Quinoa Lime Chili

I came across this chili at a restaurant when I was home in New Jersey. I didn’t even order it, I just ogled the description of the dish and thought, “That sounds great, I bet I can make that!” Turns out, I indeed can!

This chili turned out to be everything I hoped – it is vegetarian, spicy, filling, smokey, and bright. And it is an easy one-pot wonder which always wins points in my book.

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Recipe: Quinoa Lime Chili

Ingredients:
1 clove garlic, diced
1 onion, roughly diced
2 tbsp. olive oil
2 red bell peppers, roughly diced
2 large tomatoes, seeded and diced
1 can pinto beans, drained
1 can black beans, drained
2 limes, zest and juice
1 cup quinoa
1 tbsp taco seasoning (cumin, cayenne pepper, paprika, onion powder, garlic powder, oregano, smoked paprika)
1 cup water

To Make:
1. Heat olive oil in a large pot and add onion and garlic. Cook over light-medium heat until onions are caramelized.
2. Add tomatoes and peppers, reducing heat slightly.
3. Add lime zest and taco seasoning and cook for 3-5 minutes until vegetables soften.
4. Meanwhile, cook 1 cup quinoa according to package directions.
5. Add beans and water to pot, bring to a simmer. Cover and let cook for 15 minutes, stirring occasionally.
6. Add cooked quinoa and lime juice. Salt to taste and serve immediately.

I hope you enjoy this warming (and Arlington Darling original) recipe as we finish up winter!

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?