Oatmeal Cream Pies

Apr 21, 2013 by Lindsey

A rare, but wonderful, series of circumstances caused both me and my husband to move into new offices this month at our same jobs. Despite the marvelous technology that  allow us to remain connected to our jobs from anywhere, it is still hard work to stop our momentum and transfer our whole businesses to a new location. We have both experienced growing pains and joys in the last month due to the changes. Suffice to say though, we are absolutely giddy over the shiny, new feeling of each of our new digs. It makes getting up in the morning thismuch easier, if you know what I mean!

This morning is Jason’s first day at his new office. To give him and his colleagues a little pep while they enjoy their new surroundings, I baked them a batch of oatmeal creme pies with maple filling. Nothing says “welcome” on a sunny morning like homemade oatmeal cream pies, right?

These are better than the Little Debbie version you can buy in your local grocery store. Not only are they made with whole oats and fresh ingredients, but the high-grade maple syrup in the cream will knock your socks off. These oatmeal cream pies are crowd-pleasers in our tiny home. I’m sure they will have the same effect in yours too! Here is how you do it.

Ingredients

• 1 and 1/2 sticks butter
• 1/2 brown sugar
• 1/4 cup sugar
• 2 eggs
• 1tsp vanilla extract
• 1 1/2 cup rolled oats
• 3/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 cups powdered sugar
• 1tbsp milk
• 3 tbsp pure, high-grade maple syrup

Instructions

Preheat to 350.

First, you will make the cookies. In a mixer, beat together 1/2 stick of butter, 1/2 cup of brown sugar, and 1/4 cup sugar until fluffy.

Next, add in eggs and vanilla until thoroughly mixed. Set aside. (not pictured)

Take out your food processor. Pulse 3/4 cup of oats until it resembles a fine flour-like powder. This gives the cookies a smoother, more refined texture.

 

In a separate bowl, whisk together the contents of the food processor the remaining whole oats, flour, baking soda, cinnamon, and salt, until evenly mixed. When baking, always mix the “dry” ingredients separately to ensure that the baking soda, salt, and seasonings are equally distributed throughout the batter.

Slowly pour the contents of the food processor into the mixer bowl with the sugar, eggs, and butter. Beat together until just combined.

Place exactly one tablespoon of dough on a lined cookie sheet, two inches apart. Bake for 12-14 minutes until set.

The cookies will come out perfectly golden brown. Let them cool while you bake the next batch.

Next, prepare the maple filling. In a mixer bowl, beat together the remaining 1 stick of butter, 2 cups of powdered sugar, milk, and maple syrup. Beat until very fluffy.

When the cookies have cooled, you are ready for the final product: Spread one tablespoon of filling onto one cookie, and top with another cookie. Repeat.

This recipe creates about 16 cookies, or 8 cream pies. I recommend making the cookies very small since they will be enjoyed two-at-a-time.

 

Yum I know you are going to love these delightful oatmeal cream pies. They are a perfect pick-me-up for the 3:00 slump, or a welcome treat to share with your friends.

I enjoyed my fresh-from-the oven oatmeal cream pie on the patio, finishing up my latest book, Proof of Heaven by Eban Alexander. Thought-provoking books like this one make me want to join a book club! Any takers?

Happy spring!

Lindsey

 

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Chipotle Cheddar Corn Chowder

Feb 20, 2013 by Lindsey

This chowder makes me feel like the best cook ever.

 

It is tasty.

It is cheesy.

It is spicy.

It has hominy in it. Hominy is such a great food word.

It is cheesy.

It will make you want to share my blog with everyone. Hopefully.

Got the point? All in all, I have been tooting my own horn ever since I made this amazing chowder. I wish I could say it was my dazzling cooking skills, but really, this is just a great recipe that anyone can enjoy. I put some adobe and bell peppers, cream, broth, 3 different kinds of corn, spices, potatoes, cheddar, then topped it all with some avocado. Words cannot describe how amazing this turns out. Thick, sweet, spicy, and good to the last spoonful.  I am excited for you to try it!

Here is how you make my Chipotle Cheddar Corn Chowder (a.k.a. Lindsey Soup around here)

Time: 45 minutes (including prep)

Serves: 4-6 bowls

Ingredients

• 4 table­spoons unsalted butter
• 1 tea­spoon cumin
• 1/2 tea­spoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• a dash of pepper, to taste
• 2 chipo­tle chili’s–diced with 2 tablespoons of the adobo sauce (I would say this is a “medium” heat level for those who are not used to the distinct kick of adobo sauce – adjust with more or less sauce to taste)
• 3 celery stalks, sliced into half-moons
• 1 green bell pepper–diced
• 4 large cloves garlic–minced
• 4 table­spoons flour
• 2 cups 1/2 & 1/2
• 3 or 4 cups chicken stock/broth
• 1/2 tea­spoon kosher salt
• 2 large rus­set potatoes–diced medium
• 2 cups sharp cheddar
• 1 (16oz.) can hominy 
• 1 small can cream style corn
• 1/2 cup frozen sweet white corn kernels
• 1 avocado–diced (for garnish)

Instructions

1. In large, heavy pan, heat but­ter over medium-high heat.
2. Add cumin, oregano, and paprika. Stir for one minute until butter is melted.
3. Add chipo­tle chilis. Let sweat until they turn a bright color. 
4. Add celery and pep­per. Sauté until they begin to soften.
5. Add gar­lic. Sauté 1 minute while stirring.
6. Add flour and stir to make roux.
7. When it clumps together, slowly stir in liquids. You will need to keep stirring every 3-5 minutes to prevent the cream from developing a film on top.
8. Add diced pota­toes and let sim­mer until pota­toes are tender. (20 minutes)
9. In the last 10 minutes, add grated cheeses in small hand­fuls, stir­ring until melted. I turned the heat down low for this.
10. Add drained hominy, frozen corn, and cream style corn.
11. Serve with avocado garnish.

Little else needs to be said in favor of my chipotle cheddar corn chowder. I have never had soup this delicious in all my life. Spicy, sweet, savory, and oh-so-satisfying. You don’t even need a side dish. The avocado garnish balances perfectly with the spicy chipotle peppers and cheesy broth. Go make yourself a bowl!

Lots of love,

Lindsey

 

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“Husband Pleasers” (the only chocolate chip cookie recipe you need)

Feb 9, 2013 by Lindsey

During the day, I spend my time working as a family lawyer. It is the most interesting job I could ever imagine. Although my daily interactions in love do not necessarily make me a relationship expert, I have gleaned a few tidbits of knowledge regarding what works and fails in a happy marriage. For example, don’t stab your husband. Another good one, if you cheat on your spouse, don’t post it on Facebook.

And, finally, cookies equal happy marriages. A divorce client has never said to me, “but my wife makes the best cookies.”  It just doesn’t happen. Ladies, if you make good cookies for your husband, he will stay with you forever. It has been scientifically proven in divorce court.

I rest my case.

This is why, when I first saw my husband eat these cookies, I knew I had uncovered the key to eternal marital bliss. These are the anti-divorce. He ate one, then another, then another… and the story goes on from there. These cookies are truly the best. The corn starch creates a thick, fluffy cookie that looks so appealing. Plus, letting the dough rest for at least one hour before cooking gives the enzymes in the butter and egg time to break down and truly incorporate with one another. This makes a soft, chewy cookie. Lastly, I put a whole bag of semi-sweet chocolate chips in this dough. Such an indulgence is normally against the rules of baking, but the thickness of these cookies can hold up to the weight of the mega-chocolate chip action going on.

Here’s how you can create your own little anti-divorce cookies.  In honor of Valentine’s Day, I recommend you make these for your husband (or boyfriend or friend) and see what happens. Methinks you will not be ignored.

• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/4 cup sugar
• 1 large egg, at room temperature
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag of semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line an ungreased cookie sheet with foil or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides as needed.

On low speed, mix in flour, cornstarch, baking soda and salt.

Stir in chocolate chips.  The dough will be thick and sticky. Chill for at least 1 hour or up to 36 hours to let the dairy and egg really get to know everyone in the bowl.

Drop 1 Tbsp balls of dough onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 10 minutes. Even if they look soft and doughy on top, just take them out and let them cool for a long time. They will continue to bake outside of the oven.

One tip – do not bake the cookies on warm pans. Let the pan cool completely between batches, otherwise the cookies will cook too fast on the bottom and not rise properly.

I hope you enjoy this recipe! I have searched far and wide for the best cookie recipe on the planet, and I am happy to say that I am done searching. These are perfect and promise  a lifetime of keeping my favorite people happy. Baking cookies for people you love is the most fun you can have. It makes you want to sing songs and give hugs. It definitely does not make you want to get divorced.

How is that for some Elle Woods logic?

So, I hope you will now consider giving homemade chocolate chip cookies a spot in your love life. They certainly can’t hurt.

Lots of Love,

Lindsey

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A New Years Celebration: Pomegranate Braised Short Ribs

Jan 1, 2013 by Lindsey

Happy 2013, Dearest Readers!

Every year, I spend a lot of time considering my New Years Resolutions. A new year is time to consider what went well, or what was missing, in the year past. It is a time to reevaluate yourself. This is no easy task; I admit to occasionally trying to become a person that I am not simply because it sounds great. Last year, I vowed to become a “cocktail person” after the New Years only to realize by March that I couldn’t stand the fuss of mixing up drinks at home. Similarly, I could resolve myself to become a sports buff and learn about every player in the NFL, but that is just not me. There is a fine line between improving yourself and trying to become someone you’re not.  This year, I pledge to just be me. Sticking to my gut and living more in the moment are aspects of this resolution that, hopefully, will prevent me from saying “yes” to things that may not be a good fit for me. Cooking and blogging, for example, are in the  category of things that are definitively a part of me. I owe it to myself to devote more time to these passions, and less towards things that do not resonate with my talents and tastes. What  do you think? Share your resolutions in the comment section below!

To celebrate the last night of 2012, my husband and I had my dearest friend over for an elegant dinner party before going to the bars with friends. 2012 was such a momentous year (graduation, the bar exam, becoming a lawyer, getting married, ahh!) that we all breathed a collective sigh of relief at 12:01 a.m. when that year was in the past! To bid farewell to that special year on New Years Eve, I prepared a decadent menu of pomegranate braised short ribs, creamy herb polenta, and tender broccoli rabe. What a great way to end the year! The short ribs literally fell off the bone and had a wonderful balance of tart and savory flavors. You, too, can make this delectable menu any night of 2013. It was not hard at all!

Pomegranate Braised Short Ribs

Makes 4 servings

Time: anywhere from 3-6 hours

Ingredients

• 2 lbs bone-in beef short ribs
• 3 cups pomegranate juice
• 1 1/2 cups of dry red wine, like merlot
• 1 white onion, chopped
• 4 large cloves of garlic, peeled and smashed
• 1/4 cup of flour
• 1 tablespoon of dried thyme, or 10 fresh thyme sprigs
• salt and pepper, to taste
• Pomegranate seeds to garnish

Instructions

Because I worked on New Years Eve Day, I made this dish in the slow cooker. Early in the morning, I simply seasoned the short ribs with salt and pepper, combined all of the ingredients in the slow cooker, and left instructions for someone to turn the slow cooker on around noon. I didn’t even brown the short ribs on the stove before putting them in. Really, it was so easy!

Slow cooker meals never look that appealing at first. But in six hours, your house will smell like heaven.

At noon, my dear husband started the slow cooker for me, setting it on low for six hours.

When it was time to eat, I removed the ribs from the slow cooker and wrapped them in foil on a platter before serving. I took 1 cup of the juice from the slow cooker and blended it with some corn starch to make a gravy. Garnish with fresh pomegranate seeds for an elegant presentation.

These were so delicious. You hardly need a knife to take a bite. These unique pomegranate braised short ribs would be just perfect for an anniversary dinner, Valentine’s Day or a dinner party. The following side dishes paired fabulously with this main course.

 

Creamy Herb Polenta (not pictured!)

Ingredients:

• 1 1/2 cups of uncooked polenta (corn grits)
• up to 8 cups of chicken broth
• 1/4 cup of chopped parsley
• 1/4 cup of chopped chives
• salt and pepper to taste

Instructions:

Boil the 5 cups of broth in a large stock pot. Once it is boiling, add the polenta and stir until thick and creamy. Add broth to maintain moisture. When the grits are tender and soft (anywhere between 10-20 minutes), fold in the herbs and season with salt and pepper.

Tender Broccoli Rabe (not pictured!)

Ingredients:

• 2 bunches of broccoli rabe, rinsed
• 1 tbsp olive oil
• 1/2 cup of chicken broth
• 2 garlic cloves, finely chopped
• salt, pepper, and a pinch of red pepper flakes

Instructions:

Sautee the garlic cloves wth the oil in a large pan with lid until fragrant. Add the broccoli rabe and chicken broth. When the chicken broth begins to bubble, lower the heat and cover the pan for 5-10 minutes. The broccoli rabe will be done when it is bright green and tender. Season with salt, pepper, and red pepper before serving.

 I hope you enjoy these recipes and wish you all a happy New Years Day! Don’t forget to make this recipe to get your dose of black eyed peas for good luck!

Thank you for reading and cheers to 2013!

-Lindsey

 

 

 

 

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Balsamic Skirt Steak with Polenta and Tomatoes

Dec 10, 2012 by Lindsey

Elegance is often confused with wealth. Yet you should not associate the two with one another; they can each exist entirely independent of the other.

Take, for example, the dinner that I prepared tonight. A little salt, pepper, oil, and vinegar were the only seasonings necessary for this $10 sophisticated meal. Sliced skirt steak drizzled with a balsamic reduction balances oh-so-nicely with creamy Parmesan polenta and savory roasted tomatoes. I found that by omitting the spoonfuls of aromatics and spices from these basic ingredients allowed the true beauty of the steak, cornmeal, and tomatoes to emerge. I got this recipe idea from Martha Stewart, who has let me down a few times recently. You cannot go wrong with such basic preparation, though. No tricks or secrets are necessary for this hearty winter menu of balsamic skirt steak with polenta and tomatoes.

Ingredients

• 1pint grape tomatoes
• 6 scallions, white and green parts separated and cut into 1-inch pieces
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 cup yellow cornmeal
• 1 tablespoon butter
• 1/4 cup finely grated Parmesan
• 1 pound skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
• 1/2 cup balsamic vinegar

Instructions

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

The elegance of this meal stems from its simplicity. Just real food, prepared with a touch of thoughtfulness.  I enjoyed serving dinner on our new fine china just to “break it in” after the honeymoon. The protein in this affordable cut of beef  really satisfied me tonight.  By slicing the meat prior to serving, you add to the presentation and reducesthe effort necessary to cut into this normally tough  portion of steak. My dining companion, though, loved the polenta so much that he went back for seconds. I allowed it since the polenta cost mere pennies to prepare. It was impossible to pick a winner on our plates.

 

Until next time, enjoy the elegance of the little things. Perfection needs no adornment.

Lindsey

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