I’ve never considered myself a huge fan of the gingerbread cookie. Too flat and hard for me to bite into. This has never stopped me from eating them as soon as Christmas came around, though. I love the gingerbread flavor, but hated the texture and found that, even with the frosting that sometimes goes on a gingerbread man, its pretty bland. Thats when I pulled out my mixer and decided to figure out how to make a ginger bread cookie that I could bite into without feeling bored or breaking my teeth upon chewing. It took some time, but I eventually made THE most delicious batch of cookies…that I never wrote down the recipe for.
After years of making these cookies without a recipe, I decided it was finally time to get it down on paper. Literally!
I suppose you could use a plain old chocolate chips instead of Hershey Kisses. I also suppose you can own a Furbie instead of an adorable puppy. Hum a song instead of listen to it on full blast. Tweet your jokes instead of telling them to your real friends. BUT WHY!? Live life to the fullest! Use those kisses. Make some delicious cookies and eat most of them on your own. Enjoy!
One day while drifting through Whole Foods I came across a free sample booth that had a lady handing out what looked like tapioca pudding and going on about all the things you can do with chia seeds. It was reminiscent to Bubba Blue giving that never ending speech on shrimp, in Forest Gump. I couldn’t get her to fess up on how she made this delicious pudding I was trying, so I grabbed a bag of these seeds, headed home, and began experimenting on how to make it. I’ve tried it using all different kinds of milks, sweeteners, and extracts and I think I’ve finally made my favorite one. I’ve illustrated the recipe so that you can make it too!
It’s best to leave this mixture in the refrigerator for, like, 12 hours to get the best pudding consistency. Right before serving it, I like to top mine off with a little extra teaspoon of agave.
As of today, I have a new life goal. A reason to scavenge through used book stores and butcher the French vocabulary when I ask the store clerk for the cutest cookbook I’ve ever seen!
I feel like I MUST own La cuisine est un jeu d’enfants! It’s is a illustrated French cookbook by Michel Oliver, targeted toward kids in the 60′s. The book is written in French, includes English translations, and is full of universally adorable instructional food scribbles!!!
If any of the other recipes in the book look half as good as their recipe for something called an egg nest (baked eggs with gruyere cheese) then I plan on only cooking French foods as soon as I get ahold of this book.
The other day, Heather and I both had realized that it had been way too long since we cooked a meal. It turns out that cooking is an intimating thing to get back into so we decided to make it fun by sharing our recipes for a simple pasta dish!
Since Heather is vegan, I chose a simple, cheap, and vegan friendly recipe for a spicy pasta that I love. All of the ingredients work well at not overpowering each other and add enough flavor that you don’t really need to even add any salts, spices, or cheeses at the table.
Along with some extra virgin olive oil, you’ll need the following:
- Start by peeling and mincing 5 cloves of garlic (I used a lot more because I LOVE garlic)
- Take the seeds from the tomatoes and separate them from their juices
- Break the tomatoes up into pieces, in the bowl (or chop them if you’re trying be civilized/ show off)
- Strain the tomato juice into the bowl, disposing of all the seeds.
- Heat up a pot on a medium heat.
- Pour about 1/4 cup of olive oil in.
- When the oil is hot, add the 5 cloves of chopped garlic.
- When the garlic begins to sizzle, add the tomatoes and their juices.
- and a large pinch of salt
- Let the sauce simmer for 15 minutes on a low heat.
- Then put the sauce into a food processor (or if you lack the proper cooking utensils an upright blender does the job) until it looks like less of a soup and more of a sauce.
- Take 3 tablespoons drained and rinsed capers
- Take 1/4 cup of Italian parsley
- Pluck the leafy part from the stems
- Same deal with the remaining cloves of garlic
- and the olives
- Into a heavy sauce pan over medium heat, pour 1/3 cup of olive oil
- When the oil is hot, add 6 cloves of garlic
- When that starts to sizzle, add 1 cup of the tomato sauce
- Then add the capers, olives, parsley, and dried chile flakes.
- And let it cook for 5 minutes
At this point, I add 3 chopped up filleted anchovies to give it a briny salty taste and let it cook for another 3-5 minutes. If you are vegan, I would suggest just adding some salt to the sauce at this point. If you’re just afraid that its going to make the sauce taste fishy, I promise you that it won’t so stop being a wuss and try it!
- Take your pasta and throw it into boiling salted water for about 3 minutes.
Strain the pasta, add the sauce, and serve!