Oatmeal Cookies - The Real Kind

It's been a big food week around here at our house. This week the husband made his pickles (it's own post I'll save for later) and I have been a baking fiend because it's the birthday season (Dad, Husband and Brother in Law) not to mention it's our Anniversary today!

My husband loves those Mother's Brand Oatmeal Cookies. But I don't love it when he eats them because they are full of preservatives that he really doesn't need. Also, the un-frosted ones are difficult to find.

So I made some for him from scratch today and they are off the charts! They are raisin free (not everyone loves raisins) and great with coffee or tea.

I adapted the recipe from Smitten Kitchen for my taste buds. The recipe she uses and adapted from "Good to the Grain" cookbook, uses icing which I omitted. The measurements are funny because everything in "Good to the Grain" is in grams.

Raisin Free Oatmeal Cookies

Ingredients 

• 2 1/2 Cups + 1 Tbs. quick cook oats
• 1 1/2 Cup all purpose flour
• 1 Tbs + 1 tsp baking powder
• 1 tsp. baking soda
• 3/4 Cup brown sugar
• 3/4 Cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 Cup butter, melted (she calls for unsalted butter but instead I omitted the salt in the recipe and used what I had in the fridge - plain 'ol butter.)
• 2 large eggs

Instructions 

1. Preheat oven to 350.
2. Line cookie sheets with parchment.
3. Sift all dry ingredients together.
4. In a separate bowl, cream together butter, sugar, vanilla extract and eggs.
5. Fold in dry ingredients.
6. Round into balls that equal 2 Tbs. or use a cookie scoop (she uses a #40 scoop).
7. Bake at 350 for about 15-18 minutes.
8. Remove from oven and transfer cookies to cool on a wire rack.

Pickles!

It's pickle season!

Tomatoes, Peppers and Cucumbers! My husband challenged me to a pickle off so I made a batch last night.

It's the easiest recipe and they are quick fridge pickles, BONUS. No toiling over the stove on these hot summer nights. Eat them within a week or so, unless you do a traditional water bath and then they'll last on the shelf without refrigeration for up to a year. Directions are below:

Ingredients:

• 1 pound cucumbers
• 6 large cloves garlic
• 1 bunch dill
• 2 Tbs. black peppercorns
• 1 1/2 Tbs. salt
• 1 Tbs. sugar
• 1 Cup apple cider vinegar
• 1 Cup water

Directions:

1. Collect 1 pound of cucumbers from the garden or get them at the farmer's market. We grew "Mercury Persian," in our garden this year. They're small (between 6" and 8" long), seedless, completely burp-less and very tender, with a thin, mild skin. But you could do equally well with any Persian or Persian Hybrid which are similar to the English variety of cukes, such as "Sweeter Yet."
2. Wash a large mouth pickling jar and lid/band with warm soapy water.
3. Let the jar air dry.
4. While the jar is drying, cut the cucumbers and the garlic cloves into quartered pieces.
5. Place half the peppercorns, garlic cloves and dill in the bottom of the jar.
6. Add half of the cucumber slices.
7. Add the rest of the peppercorns, garlic cloves and dill.
8. In a separate jar with a lid, mix the apple cider vinegar, water, sugar and salt. Shake jar until salt and sugar are dissolved.
9. Pour pickling solution over the cucumbers.
10. Place lid on the pickle jar and refrigerate overnight.
11. Enjoy!

Summer Salsa

I hate it when I am so busy with work and housekeeping and merry making that I cannot find the time to sit down to write a post (Joan, I'm sorry!).

So to keep myself accountable, let me say that I have a couple good ones on their way which include: Santa Cruz for the 4th of July and Nectarine Plum Preserves with Cardamom.

Today it is my summer salsa.

The garden is brimming with Cilantro and tomatoes and while I love salsa anytime of the year, it is especially good in the summer with tons of Cilantro. I truly cannot live without my chips and salsa. Plus, we live in California! Let's represent! Not just for our farm to fork culture but the embracing of the diversity we share.

Summer Salsa

Ingredients

• 5 medium very ripe tomatoes (skin and seeds removed)
• 5 large cloves of garlic 
• 3 green onions chopped
• 1 ENTIRE bunch Cilantro (Coriander) including stems - wash bunch well.
• 2 roasted Anaheim peppers - To roast peppers: put in broiler for 10 minutes turning often or if you have a gas stove put the peppers directly on the flame and turn frequently.
• Juice of 4 limes
• Salt generously and pepper to taste 

Instructions

1. Put all ingredients in the blender or food processor 
2. Blend well very well, scraping down sides of processor or blender
3. Chill for an hour to meld flavors
4. Serve cold with your favorite chips, or use in eggs or put on grilled chicken or make a steak sandwich and use this as the condiment!