Two weeks was a scorching 102 degrees. Last week cloudy skies brought light showers accompanied by cooler weather. This week was back into the high 90’s. I know, right? It is October already! Mother Nature, not acceptable. Not acceptable at all! We will just have to go ahead and celebrate autumn without the fall weather. Solution? Bake some fall goodness and hope for a cooler reprieve.
Ginger cookies are my favorite fall cookie. It is also the only other cookie flavor besides sugar that we all agree on. This version of ginger cookies is my favorite egg free recipe. I have made baked goods using the flax + water. I have also used chia seeds mixed with water. Sometimes there is a noticeable difference in taste or texture though. However, with this recipe you would never know it does not contain eggs.
Source: Isa Chandra Moskowitz
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup rice or coconut milk
1 cup granulated or coconut sugar
1 teaspoon vanilla extract
4 tablespoons turbinado, demerra sugar or granulated sugar (for sprinkling on top)
Preheat the oven to 350 degrees F.
In a small bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves.
In a separate large bowl, mix together the oil, molasses, milk, sugar, and vanilla. Pour the dry ingredients into the wet and combine well.
Roll into 1-inch balls, roll in turbinado sugar. Place on baking sheet 1-inch apart. Flatten slightly into a 1 1/2 inch disk. Bake 10 to 12 minutes (don’t overbake!), let cool on cookie sheet about 1 minute then transfer to a wire rack.
Variations: – Replace the milk with applesauce.
Over the past year I have been taking a more vegetarian approach to cooking. It is not that I am going vegan or anything, not yet anyway. Meat is just so darn expensive. The hurdle, when subbing meat with beans or vegetables, is getting a thumbs up from the picky eater club (aka. husband and kidlets).
The first time I made black bean enchiladas it was not my intention to make them meat free. I got sidetracked and forgot to take the chicken out of the freezer over the weekend to thaw. Come Tuesday night (Mexican cuisine night) I realized my blunder. Needless to say my black bean enchiladas were a huge hit not only with my kids but the neighbor kids as well.
1 can cuban black beans with peppers and onions
1 tablespoon lime juice
1 tablespoon chopped cilantro
10 flour tortillas
1 cup shredded cheddar cheese
1 recipe enchilada sauce
Preheat the oven to 350 degrees.
In a small bowl, mix the black beans (if using unseasoned black beans drain and rinse first), lime juice, and cilantro.
Make the enchilada sauce.
Cover the bottom of a 9X13 baking pan with a thin layer of enchilada sauce. Spoon some of the bean mixture onto a tortilla. Sprinkle with a tablespoon of cheese. Fold the tortilla in thirds then place seam side down in the baking dish. Repeat with each tortilla.
Pour the remaining enchilada sauce evenly over the bean enchiladas. Sprinkle with cheese. Bake for 25 minutes.
– 1 can black beans. Season with 1 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper.
– Add 1/2 cup chopped yellow and red bell peppers and 1/4 cup chopped onions.