Thick, Chewy Oatmeal Raisin Cookies

Ingredients

Makes 24 or more (I got 27 out of my last batch)

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)

Prep

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them.

Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Day Thirty: Pozolé

This Mexican pork stew dates all the way back to the Aztecs. It was and still is made with whole kernel hominy and served for special occasions. It can be made red with ancho or guajillo chili or green with tomatillo salsa verde. 

Ingredients

2 (14.5 ounce) cans chicken broth
1 cup salsa verde
2 pound pork stew meat
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (7 ounce) can diced green chiles
2 (15 ounce) cans hominy

Garnishes

medium thin-sliced radishes
chopped avocado
plucked fresh cilantro
lime wedges

Prep

Sauté the pork chunks, in a large pot or Dutch oven, turning or stirring to brown all sides. Add garlic, cumin, oregano, and chicken broth and stir. Add the salsa verde and the liquid from the hominy. Bring to boil (stir every minute or so), lowering heat to simmer for 40 minutes. Add the Hominy and continue simmering another 20 minutes. Add water or more chicken broth if necessary to maintain soupy stew consistency. Don't overcook or allow to mush-up. Served garnished with your favorite toppings.

Salsa Verde

Great with chips, on enchiladas, and in soups or stews. Delicioso!

Ingredients

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Preparation

1 Remove papery husks from tomatillos and rinse well.

2a Oven Roasting Method: Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Pan Roasting Method: Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

3 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Yield: Makes 3 cups.

*Note: Keep the seeds of the peppers for a spicier salsa.

Day Twenty-Nine: Maryland Crab

This is a Baltimore staple and really delicious. If you like crab and tomato-based soups, give this one a try.

Soup by The Dogwood Restaurant, Photo by yours truly

Maryland Crab Soup


3 carrots, peeled and chopped
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1⁄2 cup fresh or frozen peas
4 tbsp. worcestershire sauce
2 tbsp. Old Bay Seasoning
1 1⁄2 tbsp. dry mustard
Pinch red pepper flakes
1  28-oz. can whole peeled plum tomatoes
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper

1. Combine carrots, onions, celery, corn, lima beans, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

2. Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.

Day Twenty-Eight: Creamy Avocado and Chicken Soup

Anyone who knows me well knows I do not like avocado; I just cannot get passed the texture. However, I decided to try this recipe from Food & Wine because the avocado is completely pureed. I seem to be alone in my disdain, so if you're an avocado lover, try this one! I'll update to let you know how it comes out.

Courtesy of Food & Wine

Ingredients

3 1/2 tablespoons cooking oil
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into thin strips

Preparation


1. On a baking sheet, spread the tortilla strips with in a single layer. Drizzle the strips with oil and sprinkle with sea salt. Bake at 350 degrees until golden and crispy.

2. In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.