Monthly Archives: February 2012

Healthy Oatmeal Breakfast Cookies

One day I was perusing Pinterest (addict that I am) when I came across a recipe for breakfast cookies. Read that again. Breakfast. Cookies. COOKIES YOU CAN EAT FOR BREAKFAST.

Naturally, I had to adapt them for my own. I added coconut for a little more sweetness, and nuts for crunch, but this recipe is easily altered to satisfy your tastes. I’m going to add peanut butter to mine next time. They make as good of a dessert as they do breakfast, too.

Healthy Oatmeal Breakfast Cookies:
Makes about 2 dozen
1 1/2 cups of rolled oats
2 ripe, mashed bananas
1 cup of unsweetened applesauce
1/4 cup dried cranberries
1/4 cup unsweetened coconut
1 tsp cinnamonto taste cinnamon
1/8 cup chopped pecans or almonds (optional)

1) Preheat the oven to 350 degrees. Combine all ingredients in a bowl.
2) Spoon out teaspoonfuls of batter onto a baking sheet and bake for 30 to 35 minutes.
3) Let cool and store in an airtight container in the refrigerator.

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Twice Baked Potatoes

I made these babies for Super Bowl Sunday, because the only thing I enjoy about the Super Bowl is the food.

They basically speak for themselves, don’t they?

Twice Baked Potatoes:
Serves 8
4 large russet potatoes
olive oil
salt & pepper, to taste
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1 cup shredded cheddar cheese, divided
4 green onions

1) Preheat oven to 400 degrees. Clean the potatoes thoroughly, then pierce with a fork all around each potato. Rub potatoes with olive oil, salt and pepper. Bake directly on the oven rack (with a cookie sheet on the rack below it) for 40 minutes to an hour. Remove from the oven and let cool for 10 minutes.
2)  Split each potato lengthwise and remove most of the potato, saving the skins. Combine the potato insides with the sour cream, milk, butter, salt, pepper and 1/2 a cup of cheddar cheese. Blend by hand or with a mixer until creamy.
3) Place the skins on a baking sheet. Fill each skin completely with potato mixture and top with the remaining cheddar cheese. Bake for another 15 minutes. Top with green onions and more sour cream. Enjoy!

Roasted Portobello Mushroom Sandwich

I’m back from my accidental hiatus. For good this time. It’s easy to disappear in NYC, and I don’t necessarily mind, but I also missed it here.

I came to this city to consume — experiences, my energy, and, of course, food. I didn’t expect that I, too, would be consumed. Caught up in work (of course), but also in the sensory overload of living in a place so frenetic that I am grateful for my windowless cave of a bedroom, the one space I can enter where the only movement is the flickering of a candle. (And, on occasion, my insanely antsy foster cats.)

That I found myself moving to New York a mere month after returning from Munich I can only attribute to a favorable combination of luck and pluck. That I have managed to survive four months here, well, it’s due to more of the same. I’ve yet to have my first New York City street cry, for example.

So, yes, I’m surviving, to say the least, and thriving, at best. It really depends on the day and the amount of good food I’ve eaten. And I really mean that.

Due to a combination of Restaurant Week and my body’s desire to enter hibernation mode, I’ve eaten a ridiculous amount of food recently and show no signs of slowing down. Enter the roasted portobello mushroom sandwich — as close as I’ll get to a detox.

I prefer roasting veggies in winter, but this sandwich would be good on the grill come summertime, if you happen to have the luxury of outdoor living space.

Roasted Portobello Mushroom Sandwich
Serves 2
2 portobello mushrooms
4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
1 garlic clove, minced
salt & pepper, to taste
1 red pepper, chopped in strips
1 white onion, chopped in strips
2 sesame rolls
mozzarella cheese, if desired

1) Preheat the oven to 350 degrees. Remove the stems from the portobello mushrooms and place stem-side down on a cookie sheet.
2) Make the mushroom marinade by combining 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, garlic, salt and pepper. Brush or spoon onto the mushrooms. Set aside.
3) Set a pan on medium heat and add 1 tablespoon of olive oil. Add the red peppers and onions. Cook for about 1 minute, then add 1 tablespoon of balsamic vinegar. Lower heat slightly and cook for 20 minutes.
4) Place the portobello mushrooms in the oven once the peppers and onions have been cooking for 10 minutes. Roast until slightly shrunken, about 10 minutes.
5) Remove the portobello mushrooms from the oven. If adding cheese, place the cheese on the mushrooms and put back in the oven for another 2 minutes.
6) Toast the buns and place the mushrooms on the buns. Top with the red peppers and onions.