Sunday, November 22, 2009

Honey Pumpkin Oatmeal Cookies


This recipe came about because I had a few things in my kitchen that I needed to use up. I took an existing recipe and modified it for that purpose. They turned out even better than I had hoped. So if you happen to have these ingredients, I suggest giving this recipe a whirl. They're not very heavy on the pumpkin flavor, if you're concerned, but you can always go with unsweetened applesauce or some other fruit/veggie puree if needed. They stayed nice and soft for that day and the day after and probably would have longer, but by that time they were gone. Pardon the bad picture.

Yield: 3-4 dozen

1 cup honey
1/2 cup butter, softened
1/2 cup pumpkin puree (not pumpkin pie filling)
2 tbsp dry, powdered egg (I modified the recipe to use honey, so I had to decrease water, hence dry eggs. If you use regular, you'll have to use a lot more flour too, so I don't recommend it. Maybe a honey expert can chime in about a good way to balance this if you don't have dry eggs.)
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
3 cups oats (quick or regular but not instant)
1 cup mix-ins (I used dried cranberries and butterscotch chips...a bit sweet, but still good. Any dried fruit/chip/nut will work.)

Mix together honey, butter,pumpkin, powdered egg, and vanilla. In another bowl whisk together baking soda, cinnamon, baking powder, salt, and flour. Stir wet and dry ingredients together just to combine. Throw in oats and mix-ins, again stirring only enough to combine.

Drop by rounded tablespoons onto cookie sheet and bake in 365°F oven for about 10 minutes. Remove from oven and let cool on sheet for about 2 minutes, then place on rack to cool.

Rosemary

Monday, November 2, 2009

Green Chile Enchiladas


There is just nothing in the world like real New Mexico Green Chilies. They're so so yummy! The flavor is beyond anything you can get in a can. I've been fortunate enough to acquire a fairly large amount of them this year. I decided to make enchiladas and was fortunate that the two freezer bags I used were mild in heat so even my toddler could enjoy...even if he was a bit skeptical. Here's the recipe for some of the dang tastiest enchiladas you'll ever have.

Green Chile Chicken Enchiladas
makes one 9x13" pan

1-2 tbsp oil
1 medium onion, chopped
1-2 cloves garlic, minced
~1 cup chopped roasted New Mexico green chilies (you can get away with about 2 cans if you like, but the flavor isn't as good, or roast and peel anaheims for something similar)
1/2 tsp or so ground cumin
2 tbsp flour
4 cups chicken stock
enough flour or corn tortillas to get the job done
3-4 cups shredded chicken
1 cup shredded cheddar cheese

1. Sweat onion and garlic in oil until translucent.  Throw in green chilies and cumin and cook until fragrant.

2. Add flour and cook for another minute. Stir in broth and cook until thickened.

3. Using tongs, dip tortillas in sauce (both sides) and stack on a  plate. Set aside another 1/2 cup of sauce for later.

4. Add chicken and half of cheese to remaining sauce. Then assemble enchiladas in 1 of 2 ways. 1) put filling in each tortilla, roll, and fit into pan OR 2) put a layer of tortillas on the bottom of the pan, followed by a layer of filling, a layer of tortillas, a layer of filling, and a final layer of tortillas; more like lasagna. I find the first method to be just as easy, less heavy on the use of tortillas, and more attractive, so that's my preferred method.

5. Spoon reserved sauce on top of enchiladas and sprinkle remaining cheese.

6. Bake at 350 or so until cheese is bubbly.

Rosemary