gingery cookies and naming

i'm not calling them gingerbread cookies because they're lacking a key ingredient - molasses. can't be gingerbread w/out molasses, sorry. i'm pretty unforgiving on this topic. 
so instead i used a molasses replacement and came up with a whole new cookie that is very popular in our house. 
i'm just not sure what to name 'em. why don't you try out the recipe and lemme know what you think an awesome name would be for them? 

don't you love the shapes of the cookie people?

gingery cookies

- 1 stick of butter
- 1/2 c sugar
- 1/3 c maple syrup (the real stuff!)
- 1/4 c agave  (you could use honey instead)

melt a stick of butter in a sauce pan.  add in 1/2 c of sugar and stir.  now add the agave and maple syrup, and continue stirring until the sugar is dissolved and the mixture isn't grainy. 

in a separate bowl combine until well-mixed:
- 2 c all purpose flour
- 1/2 tsp baking soda
- pinch of salt
- 3/4 tbs ginger root (ground) or powder
- almost 1 tsp cinnamon 
- 1 tsp nutmeg

create a hole in the middle of the bowl and slowly pour in the lukewarm sugar-butter concoction. mix it until the dough starts to form a ball in the center of the bowl. then take it out a knead it a few times on a wooden cutting board.  
cover it in saran wrap and leave it out for an hour or so (if you plan to use it immediately). you can also refrigerate the dough for 4 days.  when you're ready to make cookies, roll the dough into a ball and sprinkle the very minimum of flour on a flat surface. roll the dough flat and even, and cut out shapes. 
bake for 7 to 10 min at 375 on parchment paper.  
you can decorate them with some frosting, or raisins and nuts....lots of options.  clearly we went with the easy colored-sugar stuff.  it was a good project for kid A.

 try them and lemme know what you think!  
enjoy!

butternut squash gratin and toasted sicilian quinoa

we've got loads of butternut squash from autumn that still needs to be used up.  so when i stumbled upon this recipe, after some initial ingredient make-over, it was a perfect fit. here goes.

butternut squash gratin

-1 squash about 2 to 2 1/2 lbs.  peel, scoop out the seeds, 
and slice quarter inch half moon pieces. 
-1 tbs unsalted butter, cut up into small pieces.
-1/2 c chicken stock
-1/2 c parmesan cheese
-1/2 c bread crumbs
-1 tbs olive oil
-1 tsp red pepper flakes
-1 tsp fresh chopped rosemary
-1 tsp thyme, chopped
salt


in a greased, shallow 2 qrt pan layer the squash on top of each other. toss some salt on each layer. pour the stock over the squash and place the butter pieces evenly over the squash.  cover with tinfoil and bake at 400 for 35 minutes, or until squash is soft. 
meanwhile, in a bowl mix the cheese, oil, spices, a dash of salt and bread crumbs.  add some hot sauce if you want to spice it up a little. 
when the squash is ready, spread the cheesy breadcrumb mixture evenly over it. bake for another 12 or 15 minutes, until the topping is golden brown. 


while the gratin was cooking i made some toasted quinoa. the quinoa tastes more nutty and less bitter this way.
sicilian toasted quinoa 


-1 c quinoa
-2 tsp olive oil
-2 c water
-2 or 3 garlic cloves, chopped
-1 tbs balsamic
-handful of dried tomatoes, to taste
-small onion chopped
-bunch of kale or char (optional)
-handful of raisins and sesame seeds (optional)


drain the quinoa, grease  a skillet with the oil and toast the quinoa at med heat until golden (~15 minutes) tossing frequently. add the water, garlic and onions, let boil. after a few minutes add the dried tomatoes and leafy greens. 7-10 minutes later the quinoa should be cooked. a minute before it's finished add the balsamic and stir.  top with sesame seeds and raisins if you like. 
yum!

chicken marsala

• 1/2 cup all-purpose flour
• 1 tablespoon essence recipe
• 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 lb spinach
• 3/4 cup marsala
• 1 cup chicken stock
• salt and freshly ground black pepper
• chopped chives, for garnsih

 

directions

in a shallow bowl or plate combine the flour and "essence" and stir, combine thoroughly. dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

heat the oil in a large skillet over medium-high heat until very hot but not smoking. add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. transfer to a plate and set aside. add 1 tablespoon of the remaining butter to the pan and stirring frequently. add the marsala wine and bring to a boil. when the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. swirl in the remaining 2 tablespoons of butter and the spinach. add salt and pepper, to taste. garnish with chopped chives and serve immediately.