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.

Spiced Cupcakes

This is a very easy recipe (so easy I made it w/ my kidlet while the baby was napping) adapted from the Easy Cupcake Recipe found at www.cupcakerecipes.com This particular recipe came was inspired by my desire to make spice cookies and the kidlet's desire to make cupcakes. So why not combine the two for the best of both worlds?

If you follow this recipe the cupcakes will come out on the light side, kind of muffin-ish, and won't be overly sweet either so feel free to frost away (or eat for breakfast with coffee).

Frost how you like (chocolate with sprinkles for the kidlet) or not at all if you're like me and simply like cake. You can whip this up by hand and burn a couple of extra calories in the process or breakout the hardware use the kitchen mixer with the paddle or whisk attachment.

Spiced Cupcakes makes 2 dozen

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1 teaspoon vanilla
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, grond
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners, or spray with baking spray.

Combine the dry ingredients, including spices, in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Add eggs and beat for 1 minute on medium speed. Scrape bowl and beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners or greased cup cake pan until 1/2 to 2/3 full.

Bake for 20 to 25 minutes (or until toothpick inserted in center comes out clean as ovens may vary).

Cool 5 minutes in pans then remove cupcakes and place on wire racks to cool completely. Once cooled, frost or decorate as you desire.

Chicken in Sage Sauce

To me, sage is an herb that packs quite a punch most of the time. However, on a recent trip to the farmers market I picked up a couple of bunches that are really mild and that's nice because I can fearlessly use sage without worrying about drowning out other flavors in the dish. It's also a good lesson in that you should always taste your ingredients before using them, especially if procured from a farm or organic source, because unlike mass-produced genetically modified foods, each crop can have nuances of flavor and texture.

This dish is a great use of leftover chicken, which I seem to always have on hand because I typically roast a chicken at least once a week.

1 small onion, diced
3 cloves garlic, minced
2 Tbsp evoo
1/2 bunch sage, chopped
1/4 cup chicken stock or water
1/4 half and half or heavy cream
9 oz chicken breast, cooked
salt & pepper

Saute onion, garlic and sage in a sauce pan until fragrant and garlic is golden. Add the stock/water and heavy cream, season with salt and pepper.
Add cooked chicken and continue cooking until sauce reduces and thickens slightly. Serve with a rice side dish like a pilaf.