Friday, December 25, 2009

Food Find: All Natural Break-n-Bake Cookies


I love a good food find and this one is sweet and yummy! We had a new baby for the holidays so I didn't really get my "bake on" like I wanted too. And in the back of my mind floated the vaguest recollection of a food recall on prepared cookie dough but I couldn't remember what brand or how long ago and, of course, didn't bother to Google it either. However while restocking essentials one of our tentative early trips out of the house with both kids, I did see these: Immaculate Baking Co. Cookies.

Using all natural ingredients, Immaculate Baking Co. makes dough for break-and-bake cookies and brownies, as well as biscuits and scones. And even snack cookies but I haven't seen those in the store yet. Check out their site for their home-grown history and their fundraising efforts, as well as for some Valentines specials and ideas.

Good cookies. Good ingredients. We keep 'em stocked in the freezer now for those rainy days and "I sure could use some hot-from-the-oven-cookies" moments. This is the kind of "convenient" food I can get with!

Curried Greens with Butternut Squash

This is a fat free side dish bursting with flavor. I only wish I was better at photography so you could see how pretty the vibrant green and deep orange color of this little bowl of happiness is. And what an antioxidant bomb! The greens (I used turnip greens, but mustards or kale or spinach would work) and the squash are loaded with nutrients. Read more on the World's Healthiest Foods website about turnip greens here and butternut squash here.

By simmering the veggies in water or stock (which would add more flavor) in stead of sauteeing them, we cut any fat right out of the dish, and all that's left is lots of flavor. Using curry powder means that as the dish cooks, the liquid will thicken until you have a consistency like a stew, a nice stick-to-your-ribs vegetable dish for the winter months.

Curried Greens with Butternut Squash
2 cups water or stock
8 oz winter greens, trimmed and roughly chopped
2 cups of butternut squash, peeled and cut into 2" cubes
2 Tbsp of Jamaican style curry powder, mild
1 tsp ginger, ground
1 tsp garlic, ground
1 tsp chili flake (optional)
salt pepper

Heat stock/water in a large pot and when it starts to simmer add the squash and greens. Continue to simmer, uncovered until the greens wilt, then add the spices and curry powder and stir to incorporate. Continue to simmer until the vegetables are tender and the liquid has thickened. Serve with a whole-grain rice.