Apple Oat Cookies with Maple Buttercream

I cannot take credit for this recipe. It came from a little insert from Jamie Oliver called Brillant Baking. I can't recall if it fell from a newspaper or magazine imported from the UK but it sounded yummy and easy.

Of course I can say that it is now my recipe since I had to convert all the measurements (an imprecise act at best), make a substitution or two (maple syrup for golden syrup and figuring out an adequate sub for the self-raising flour) and change the directions a bit. So legally it can be my recipe, but I do think that it is always best to give credit where credit is due. Whoever developed this recipe needs a blue ribbon or a big hug.

This cookie recipe is sandwiched with some maple buttercream and is tasty but I do think that all on their own these cookies are rather stellar. See what you think...

Apple Oat Cookies

1/2 cup unsalted butter
1/2 cup sugar
3 tbsp maple syrup
1/2 cup unbleached flour
1/2 tsp baking powder
1 cup oats
1/2 tsp cinnamon
1/2 cup diced, dried apples
1 egg yolk mixed with 1 tbsp water

Maple Buttercream

1/4 cup unsalted butter, at room temperature

2 tbsp maple syrup

1/2 cup icing or confectioners sugar

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat (you need to do this as these are a bit sticky when removing from pan).
2. Over low heat, melt butter, sugar and syrup in a medium saucepan until sugar is dissolved.
3. Stir in flour, oats, cinnamon and apple. Mix yolk with 1 tbsp water and stir into mixture. Cool for a few minutes.
4. Spoon by heaping teaspoon onto lined sheets. Bake for 10-12 minutes. Remove to wire rack to cool.
5. For the buttercream, beat butter for a minute or two. Add syrup and icing sugar and beat until smooth. Use to sandwich cookies together.

B Vital Salad Dressing

I found this recipe in amongst some magazines that I was finally getting ready to retire to the recycling bin.

What caught my eye was that this recipe had nutritional yeast in it. A bit of luck considering I just accidentally ordered a massive package of it from my grocery delivery service. I fully intended to use it to sprinkle on popcorn but soon realized that a half kilo of nutritional yeast may last me for years to come (they are as light as snowflakes!)

I have since done some more research into nutritional yeast and will be using it more often in savoury baked goods or even in soups. It is a great source of B vitamins, which is very important for vegetarians and is super high in protein- just 2 tablespoons contains 9 grams of protein! I found this interesting article that highlights some of the superstar qualities of this unusual yeast: http://www.smdp.com/Articles-c-2009-04-24-52910.113116_Singing_the_praisesof_nutritional_yeast.html

This salad dressing reminds me of another dressing that I used to buy called Little Creek Dressing. It also has nutritional yeast in it, but also contains raspberry vinegar for a little je ne sais quoi. So, if you happen to have something exotic like a fruit vinegar in your possession, be sure to try that instead! This recipe is adapted from an article about Hollyhock Farms and their salad dressing made with nutritional yeast. Since it is full of B vitamins, I re-named it B Vital Salad Dressing, since Yeast Dressing doesn't sound as appealing as this actually is!

I recommend buying the biggest pack of nutritional yeast you can get your hands on. Once you try this, you will be hooked!

B Vital Salad Dressing
This dressing is fabulous over top a big pile of greens and grated carrots. At the health food store I used to work at, they sampled similar dressings by dipping chunks of sourdough bread in to it. I recommend that too...

3 tbsp nutritional flake yeast
2 tbsp water
2 tbsp soy sauce or tamari
2 tbsp apple cider vinegar or other fruit vinegar
1 tbsp crushed garlic (1-2 cloves)
1/2 cup neutral oil (grapeseed, sunflower, etc.)

1. Place all ingredients in a blender until it makes an emulsion. Refrigerate for up to 2 weeks.

"Instant" Japanese Noodles

When I was growing up, one of my favourite foods was instant noodles from a red and white package. In university it was a staple until I started working in an organic grocery store. Then I started looking at labels, checking ingredients and learning why organic food was better (and tasting the difference!) Now I don't think I could stomach a bowl of instant noodles. I would never, ever buy them for my family but still crave the convenience of an "instant" noodle.

I recently discovered a variety of organic dried Japanese-style noodles called Hakubaku. Yes, they are imported from Australia (which isn't the greatest, but at least it isn't China) but they are organic, fast and the varieties that I have bought so far have no salt added. They cook in just a couple minutes which makes them super convenient. I'm sure there are many other varieties of noodles that are similar- so try this recipe with any other udon or ramen noodle.

This udon noodle soup recipe was inspired by a simple (and kid-friendly) recipe on the Hakubaku website, which has amazing ideas for Japanese-style noodles. http://www.hakubaku.com/component/option,com_ricettario/Itemid,97/

"Instant" Japanese Noodles
Serves 4

You can use any variety of Japanese-style noodle for this soup- but my family prefers the thick, white noodles called udon. This is a one-pot soup and then you season each bowl individually which is great when you have a family with different tastes. Serve this soup with a side of edamame or sauteed tofu for a well-rounded meal.

6 cups vegetable or chicken broth (or bouillon) or salted water
1- package dried Japanese-style noodles, like udon or ramen (approx. 296 g)
1 onion, cut in half and sliced into thin slices
2 carrots, sliced into thin matchsticks
1 bunch of spinach, chopped (or baby spinach or another green: broccoli, bok choy, etc.)

sesame oil

soy sauce (I prefer organic)

ground pepper

Optional: sliced green onions

1. Bring broth or salted water to a boil.

2. Add noodles and onion and cook for approximately 2 minutes (or half the recommended noodle cooking time).

3. Add carrots (or heartier greens like broccoli) and cook for the remaining 2 minutes (or the remaining cooking time). Add spinach in the last 30 seconds.
4. In each bowl, measure approximately 2 teaspoons of sesame oil and 2 teaspoons soy sauce. Add ground pepper if desired. Spoon noodles into bowl and top with at least a cup of hot broth. Garnish with green onions if desired.

Note: This is a "simple" recipe and it is meant to be so- try experimenting with those things you like- a little grated ginger, sliced garlic, some chilies, etc.

How to Cook an Artichoke

Our family rather hesitantly approached our local farmer's market this Sunday. The air was cold, there were fewer stands than usual and there was hardly any one around.

Then we saw it- the wooden table laden with green, glossy artichokes. The kids ran up, and like most regular kids in a candy store, started hastily grabbing their favourite food- at the farmer's stand (ah, it makes my heart proud!)

After stuffing eight large artichokes into a bag, we immediately headed home for a decadent lunch of butter-dipped artichokes.

We were not disappointed! They were so fresh, they sang of the wonders of this fall harvest. We greedily plucked at our little lovelies, slurping up the lemon buttered artichoke leaves as fast as we could. It really is sad that not more of it is edible, but that is also the joy of working your way through the plant to the jewel of the artichoke- the heart.

After my four-year old declared this "DEELICIOUS!", we all agreed that this was definitely our favourite vegetable. We are sure hoping that the artichoke farmer is there next time we go and that frost holds off for a few more weeks. I can't bare the thought of not having one of these astounding artichokes for another year.

If you haven't attempted attacking an artichoke before, this is what I do...

1. Get a bowl of lemony water ready and a knife and a pair of scissors.

2. Cut off bottom end and top quarter or fifth of the artichoke (a serrated knife works best).

3. Using sturdy kitchen shears, cut the prickly tops off of the exposed leaves on the sides. Rub tops with a cut lemon and toss into the water bowl.

4. Cooking time: Steam or boil the artichokes. My steamer basket can't accomodate 4 large artichokes, so I resort to boiling them. I start on a rolling boil and then reduce heat to about medium for the remaining time. Cook until you can easily pull a leaf from the artichoke- about 20-30 minutes, depending on size.

5. Greedily eat your artichoke, plucking a leaf, dipping in mayo or lemon butter (our top choice), pulling the end of the artichoke leaf through your teeth. Need help eating it? Check out youtube and find a video on "How to Eat an Artichoke"!

6. When you get to the hairy bits, pause. Get a spoon.

7. Scoop out the hairy "choke" (compost it), leaving behind the glorious heart- cherish this gift.