Almond Joy Cookies (Gluten Free)

This week have experienced all seasons; from 70 degree Summer temps to snow and sleet. We should not be surprised, it is Minnesota right?

I’ve been suffering from some pain caused by inflammation, and the thought is too much gluten. I love bread, chips, and cookies (in that order). I’ve been working to decrease my gluten intake, while still enjoying a sweet now and then, and these cookies really hit the spot. A little chocolate, a little coconut, a little almonds - yum. 

I baked 3 dozen cookies in 60 minutes from start to finish, and they are delicious. 

Ingredients:

1 cup sweetened condensed milk

3 cups shredded coconut

12 ounces semisweet chocolate chips (2 cups)

1 cup sliced almonds

1 teaspoon baking powder

½ teaspoon salt

Instructions:

Preheat the oven to 325 degrees. Fold and mix all the ingredients together in a large bowl.

Line two cookie sheets with parchment paper. Use parchment paper and not silicone baking mats - the cookies stick to the mats but easily come off the parchment paper. 

Using a 1½-inch cookie scoop, spoon the cookie mixture onto the cookie sheets. Leave space between them (1 ½ - 2 inch) because they will flatten and spread while cooking. Press down the cookie mounds so they look like little round discs

Bake for 12-14 minutes or until golden brown on the edges. Be careful to not overcook them, or they will taste burned

Allow to cool on the baking sheet. Store cookies in an airtight container.

Enjoy and thanks for stopping by!

Upside Down Onion Tart

This week, I’ve been working on my plan for the veggie garden. There will be things I won’t plant (okra), some new squash varieties (Red Kuri and Candy Roaster), and new adventures (rutabaga, kohlrabi)—it should be an interesting year. 

Dan has finally completed his photo scanning, and we’re working to get the basement back in order for an upcoming baby shower in May. Yes, I know it’s a week away, but we have an out-of-town wedding, a bridal shower, and a 50th anniversary party in between. 

Speaking of baby showers, I volunteered to so some savory pastries, so I’ve been trying out a few things. My favorite so far has been this Upside Down Onion Tart with goat cheese and balsamic drizzle pastry. Using premade puff pastry brings this tart together in about 25 minutes. Dan says he is fine with my continued experimenting on him - more to come.

Ingredients:

1 sheet of puff pastry
2 Tbsp olive oil, 
Balsamic glaze, 60 mL
4 sprigs fresh thyme
4 pinches of salt and pepper
1 medium onion, peeled and thinly sliced
1 small log of goat cheese, cut into 4 pieces
1 large egg

Instructions:

If frozen, let the puff pastry thaw on the counter until soft and pliable. Once thawed, cut into 4 equal squares. Preheat the oven to 400°F (204°C). Slice the onion and remove the thyme leaves from their stems.

Line a large baking sheet with parchment paper. Drizzle oil equally around the baking sheet to make 4 little puddles. Drizzle on balsamic. Top each with onion slices. Sprinkle on thyme leaves, salt, and pepper. Top with a slice of goat cheese.

Top each mound with the puff pastry, pressing the edges down to completely cover the cheese and onion. Whisk the egg together, then brush it over the pastry.

Bake on the middle rack for 15 minutes until golden brown and cooked through. Let cool on the baking sheet for a few minutes before trying to remove from the parchment.

Thanks for stopping by!

Sofritas - Better than Chipotle

2025 will be the year of the events. We’re heading to Colorado in April for a wedding (and to visit friends), a bridal shower in early May, a 50th anniversary, a dual baby shower, 2 babies (June & July), and a wedding reception. I feel exhausted just typing that!

We are back from our two weeks in Palm Springs and enjoying the spring-like weather. I know it’s March, and the next week promises snow (of course), but it will melt, the trees will bloom, and the garden will be planted and harvested. 

Dan and will celebrate a 20th wedding anniversary and Dan will officially be Medicare eligible in September (if it’s still around that is). We’re taking a fall trip to Scotland for a couple of weeks to explore all it offers. 

Last Saturday we attended (and helped host) a bridal shower for our nephew and his soon-to-be wife. It was a lovely event with family, friends, and even new friends. The theme was tacos so I offered to make a vegan option; tofu taco crumbles. I found lots of Chipotle copycat recipes, but I wanted something a little simpler so I grabbed the spice combination from one recipe and made my own. They were tasty and not too spicy.

Ingredients:

1 tablespoon oil (such as canola or vegetable)
1 tablespoon soy sauce (tamari for gluten-free)
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne (optional for spice)
1 block (350g) extra-firm tofu, drained (no need to press it)
¾ - 1 ¼ cups salsa

Instructions:

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.

Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture

Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures.

Remove the tofu crumbles from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending on how watery the salsa is and how wet you would like your tofu crumbles to be, add more salsa to taste. Heat through and serve hot on taco shells with desired toppings or in a burrito.

Thanks for stopping by!

A Cozy Winter Soup

The past couple of weeks I’ve been under the weather; Dan was nice enough to bring a cold home from one of his volunteer events and give it to me. I’m still a tiny bit congested, but I’m feeling pretty good for the most part. 

I’ve been going through boxes of stuff that we obviously don’t need (because they are in boxes) and gifting items to the local Buy Nothing Group - it’s a great way to give back to the community, keep things out of the landfill, and not support organizations like Goodwill. 

I’ve been dreaming of this year’s garden and what stays and what goes. We’ve got plenty of frozen okra so we’ll take a break this year. I’ll plant fewer collard greens, more watermelon, onions, and leeks. Of course, there will be tomatoes, zucchini and winter squash (trying new varieties), eggplant, peppers, and herbs. I’ll start zinnias in all colors, shapes, and varieties and add some cosmos, and other flowers. 

The arrival of the first serious cold spell (polar vortex) here in Minnesota has arrived, which means one thing - Soup! I’ve made this soup many times and it’s always hearty and warming. We served it with cornbread and a nice glass of wine. 

Ingredients:

3 cans (15 ounces each) cannellini beans, drained and rinsed

1 yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons olive oil

2 large carrots, peeled and chopped

2 stalks celery, diced

⅓ cup white wine

2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)

1 tablespoon tomato paste

1 teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ teaspoon red pepper flakes (optional for spice)

¼ teaspoon Italian seasoning

1 teaspoon dried thyme

½ teaspoon dried oregano

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Sauté until the vegetables soften and brown slightly. 

Deglaze the pan with the white wine and cook for 5-7 minutes until most of the liquid has evaporated. Add the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, dried thyme, and dried oregano. 

Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.

Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes. Serve the soup warm, paired with hearty bread or cornbread for dipping.

Thanks for stopping by!

A Festive Libation

 It’s been an interesting year; some adventure, some successes in the garden, retirement (Dan), exciting travel, loss, and great joy. 

I’ve not blogged in a while and many of you know we lost Dan’s dad in October; he lived 92 wonderful years; we’ll miss him but know that he is in a much better place. He was a doctor, mentor, runner, piano player, photographer and a train aficionado - a full and impressive life.

After leaving Optum in 2023, Dan worked for Tigergraph from February until September when he was caught in a downsizing and at that point he decided it was time to retire. He is still building robots and boxes, volunteering with STEM organizations and lately sleeping in a little longer. We celebrated his retirement with a party at the end of September; it was great to see so many people come to celebrate his career

In 2023 I picked a ton of cherries from a neighbors tree. We made crisp, pie, and other desserts. I also tried my hand at flavoring vodka, which I put in the pantry and promptly forgot about. Fast forward to a few nights ago I located said vodka and made what I am calling a George Washington Mule; 2 oz cherry infused vodka, 4 oz ginger beer and a splash of fresh squeezed lemon juice. It was refreshing and a nice change of pace. 

As we wind down 2024 - we look forward to more travel, adding some new features to the garden (more straw bales an espalier for berries), more volunteer opportunities, and grandchildren - both of Dan’s daughters are expecting this summer - we excited for 2025!

Tomato Pesto Tart

Fall has officially arrived. I’ve put the garden to bed, planted my garlic for next year, and Dan cleaned the gutters. Our Halloween count was normal (@30), and the neighbors still have that creepy 6+ foot cat with glowing green eyes directly in my view. With luck, they’ll take it down soon. 

The world is a little quieter; Dan’s dad passed away on October 23rd and there’s lots going on to prepare for his Celebration of Life. He was a kind and wonderful soul who I enjoyed spending time with. We celebrated many a Friday evening on our back deck having dinner and great conversation - some spirited and some reminiscing. We miss him but know he is in a much better place.

Before the temps decided to take a drop, we harvested the remaining green tomatoes; most of them were cherries, but we found a few German Pinks and Brandywine. I had a sheet of puff pastry in the fridge and some vegan pesto in the freezer so I decided to make a tomato, pesto, and vegan cheese tart with our mushroom soup. The pastry was flaky, the tomatoes were sweet and juicy, and the pesto was the perfect addition. 

Ingredients:

1 sheet puff pastry - thawed

1 - 2 large tomatoes - thinly sliced 

2 - 3 T basil pesto

3 oz shredded vegan cheese

Instructions:

Preheat the oven to 400 and line a baking sheet with parchment paper (as you can see in the photo I forgot this step - it was a little messy). 

Roll out the pastry so that it fits on the baking sheet (but not to the edges). Using a sharp knife create an edge around the pastry; don’t cut all the way through. 

Using a pastry brush, spread the pesto on the pastry keeping inside the edges you created above. Thinly slice the tomatoes and place them on a paper towel to absorb some of the juice. Place the tomato slices on top of the pesto and sprinkle the cheese on top of the tomatoes. 

Bake until the pastry until it is puffed up and browned. 

Enjoy!

Veggies, Retirement Party, and Volunteering

I woke up this morning and realized it has been more than a MONTH since my last blog; life has been busy. Dan suddenly retired in September and the world seems to have turned upside down. I’ve been busy with Master Gardener volunteering, bottling and preserving the garden harvest, and living my best life. 

The harvest this year was mixed. The collards, kale, and chard were plentiful. Winter squash was exceptional and zucchini meh. Patty pan squash did well and tomatoes were good but not on par with other years. 

This year we added onions, leeks, and 2 straw bales; all were successful. We planted eggplant in the bales and they are still thriving. We roasted one for dinner tonight and I have 2 in the fridge that need to get used and at least 5 more growing. We love eggplant but I’m feeling a bit overwhelmed - which is a good thing.

We’re skipping our Halloween party this year. After hosting a retirement party for Dan, I need a break. We did have fun; Dan connected with friends and colleagues (some from a long way back in his career) before saying goodbye to the 9 - 5 routine. Lately, he’s been golfing with his mom, volunteering with STEM opportunities, and catching up on his reading. 

I decided to try something a little different with the eggplant that didn’t involve copious amounts of olive oil and frying. I roasted it with onions, leeks, peppers, and some pattypan squash. I added it to eggs and came up with a tasty frittata - and there were leftovers, which is always appreciated. 

Ingredients:

1 large eggplant - cubed

1 small yellow onion chopped into bite-sized pieces

1 medium leek - chopped
1 bell peppers chopped into bite-sized pieces
Cooking spray
7 large eggs
3 oz Feta Cheese crumble
Salt and pepper to taste
A good handful of fresh parsley

Instructions:

• Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper, and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.

• Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.

• In a 10-inch oven-safe skillet, add the roasted vegetables, and egg mixture and top with the feta cheese. 

• Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.

Thanks for stopping by!