Tag Archives: quick

Chocolate Chip Cookies {& an arm workout}

how does this blog not have a chocolate chip cookie recipe already? i mean, shouldn’t that be the first post? so here you go, finally, i present to you, a chocolate chip cookie recipe.

OLYMPUS DIGITAL CAMERA

but, this is not an ordinary recipe.  the ingredients that go into it will create the chewiest, most delicious chocolate chip cookie that you have ever tasted. & not only are they incredibly scrumptious, but they are simple to make, & better yet, foolproof.  yes.   f o o l  proof.

OLYMPUS DIGITAL CAMERA

how do i know? {because i’m a fool} the first time i made them, i accidentally added 1 tsp of baking powder, instead of the baking soda that the recipe calls for.  i made a mad attempt to try scooping the baking powder out of the flour i dumped it into…i think i ended up taking out more flour than the actual baking powder {oops}. and then i added the 1 tsp of baking soda in…so who knows what really ended up in there. annnnd even still, the cookies came out flawless.  {they only lasted 2 days in our house. . .yeah,  the recipe yields about 42 cookies}

OLYMPUS DIGITAL CAMERA

oh, and the second time i made them, my brown sugar got a little too much air {dried out} and would not pack down in my measuring cup… so instead of packing down the sugar, like a good baker knows to do, i just filled the cup too full & dumped it on in.  voila, cookies still came out beautifully. see?  foolproof.

OLYMPUS DIGITAL CAMERA

i want to call them “chocolate chip cookie buttons” because they are cute as a button.  these are not the cookies that you put in the oven and a minute later they get super thin & spread out & run into each other, nope, these little guys puff up and come out looking all adorable & petite, like buttons. and that’s especially great for those of us baking at elevation…it’s not easy to make pretty looking baked goods in the mile-high city!

::how cute!  & yep, that's an Idaho quarter::

::how cute! & yep, that’s an Idaho quarter::

lastly, totally unrelated to cookies– check-out the beautiful flowers that matt got me this week {tulips are my favorite!} just had to share because i think they are so gorgeous. {& yes, i know that i am the luckiest girl in the world ♥}

OLYMPUS DIGITAL CAMERA

now, where’s that arm workout? read below, it’s part of the recipe! {& really only for those of us who are lucky enough to not own a fancy shmancy kitchen aid mixer with a paddle attachment…}

Chocolate Chip Cookies

recipe slightly adapted from: Apple A Day

ingredients

  • 2 cups all-purpose unbleached white flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • .5 tsp salt
  • .75 cup butter at room temperature {1.5 sticks}
  • .75 cup brown sugar {packed}
  • .25 cup coconut sugar {regular granulated sugar can be subbed here}
  • 1 egg {large}
  • 2 tsp pure vanilla extract
  • .75-1 cup milk-chocolate chips

directions

Preheat oven to 350°

Combine flour, cornstarch, baking soda and salt into a small bowl, set aside.

Arm Workout Warm-up: In large bowl cream together butter, brown sugar, and coconut sugar.  {Those of you with a stand-mixer fitted with a paddle attachment can use that here, but you’ll miss out on the arm workout!}

OLYMPUS DIGITAL CAMERA

::the beginning of creaming the butter & sugar::

Blend in egg and vanilla.

The Arm Workout: Add flour mix to large bowl in three parts.  It will feel pretty dry, and at times, impossible to mix, but I promise you that they will turnout!

OLYMPUS DIGITAL CAMERAOnce all of the flour is fully combined, stir in chocolate chips.

Scoop cookie dough with a spoon and roll into balls. Place cookie dough balls onto baking sheet, about an inch apart.  Bake in a 350° oven for 8-10 minutes. {time may vary depending on your oven}

note: the tops may not brown but you will see the edges turn golden.

Remove from oven, let cool.  See how long you can go from devouring the entire batch {our record is 2 days} … enjoy!

OLYMPUS DIGITAL CAMERA

any comments, suggestions, or questions can be directed to Rachel at: nomushroomshere@gmail.com
Tagged , , , , , , , , , , , , , , , , , , , , ,

Simple Parmesan Green Beans

i have struggled to find a delicious way to cook green beans.  for some reason, when i sauté them, they’re under-done.  when i roast them, they’re over-done.  and when i steam them, they’re bland.

well finally, i have the answer to quick & flavorsome green beans.

matt & i will be making this recipe for Thanksgiving in place of the usual household “green bean casserole.”

i have never, ever been a fan of green bean casserole . .  who can guess why?

answer: the cream of  m u s h r o o m  soup!  my parents always thought they could sneak it in, but nope, there is no getting those minuscule mushroom pieces by me.  i swear, it’s like i gain eagle-eye power when confronted with green bean casserole.

but these parmesan crusted green beans will be the perfect Thanksgiving vegetable. they’re only in the oven for 7ish minutes, so it’s one less thing you have to worry about timing just right! – my Thanksgiving plan:  i’ll let the green beans roast while i’m carving the turkey.

Simple Parmesan Green Beans

an original recipe from: Matt & Rachel’s Kitchen

ingredients

  • .5 lb green beans, washed
  • .5 tbsp olive oil
  • 2 tbsp freshly grated parmesan cheese {no green cylinders of powdered parm, please}
  • dash of sea salt
  • dash of garlic salt

directions

Preheat oven to 400° and line a baking sheet with parchment paper.

Prepare your green beans: Snap off the stem ends.

Blanch them.

 

To Blanch:  Boil a few inches of water in a saucepan.  Add green beans to boiling water and boil for 5 minutes.  While green beans are boiling, prepare an ice bath {bowl of ice cubes and cold water}.  After 5 minutes of boiling, remove saucepan and drain, then plunge the green beans into the ice water to stop the cooking.  Stir them around until they are cool {a minute or two}, then drain again.  Pat dry with a paper towel and place in a medium bowl.

Drizzle olive oil over green beans and stir.  Add parmesan cheese and a dash of sea salt and garlic salt {no more than a dash or 2 needed!} and toss to coat.

Place green beans in a single layer onto your prepared baking sheet.  Bake at 400° for 5 minutes, then turn the broiler on high and broil for 2-3 minutes.

Remove from oven and serve alongside the main dish… enjoy!!

Special Shout-Out: Happy 95th Birthday to one of the world’s best grandmas, hope you had a wonderful day, love you Oma!!

Tagged , , , , , , , , , , , , , , , , , , , ,

Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount

ingredients

  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}

directions

Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

Tagged , , , , , , , , , , , , , , , , ,
Better Bites

My experiments in healthy eating, cooking, and living

My Utensil Crock

organizing my most useful kitchen tools

BIG EATS tiny kitchen

Cooking, eating, and enjoying the fresh morsels of life.

Variety by Vashti

Helping you GLOW your body + blog!

One Happy Table

Vegan Food for the Whole Family

mydearbakes

showcasing my dear's wonderful bakes!

Honey For The Bees

My adventures in life and veganism.....

Food Babe

no fungus here!

cancer killing recipe

Just another WordPress.com site

fueled by vegetables

You say tomato, I say LET'S EAT!

%d bloggers like this: