As regular readers know, we make small treats to bring down to our Monday evening walk on the nights we volunteer. It gives us the chance to try new recipes and see how the other volunteers like them. But, we often feel badly because there are a few people who don’t eat anything with gluten, and almost everything we make involves flour. Now, we could get gluten-free all-purpose flour, but we prefer finding recipes that are naturally gluten-free, at least when we can. So, when we saw this recipe in Ciao Biscotti, by Domenica Marchetti, we figured we’d give it a whirl.
Oatmeal-raisin cookies are my favorite; they always have been. I like them better than chocolate chip, better than peanut butter, better than ginger snaps, better than macaroons, better than any other cookie. But, perhaps surprisingly, we generally don’t make them, simply because I’m happy to have a single cookie and let it go at that. And, what do you do with all those other cookies? Freeze them, perhaps? Maybe, but that’s still a lot of cookies.
Soon we’ll be putting together a small snack for children going to Vacation Bible School. Nothing elaborate, a sandwich or two, some carrot sticks and hummus dip, some sort of fruit, lemonade, and cookies to finish up. We decided on Oatmeal-Raisin (plus a couple other kinds), and went with the best recipe we know for Oatmeal-Raisin cookies.
It’s been a while since we had polenta. And we love polenta. Sure, it’s a bit time-consuming to make, but it’s so delicious and versatile that we could eat it on a regular basis. After all, you can eat it as soft polenta, or chill and shape it, then fry it, or grill it, or broil it, eat it plain, or with butter, or a sauce. It seems to be the perfect food. All from just a couple of ingredients, too. What to scratch up a batch? Follow along.
It’s cherry season, so let’s put it to good use and make a light, not too sweet, dessert that’s super easy: a clafouti, or perhaps clafoutis; we’re not really sure. Regardless, we know this is one of the easiest desserts to put together, and, appropriately for the heat of summer, it’s nice and light. And, we can scratch one out, from start to finish, in under an hour, including the time it takes to bake. How’s that?
We’re in the process of planning. It’s not important as to what we’re planning; what’s important is that it involves testing recipes in order to find some really great ones for a luncheon in December. All right, we admit that we started pretty early, and we might have waited a bit longer, but we didn’t. That means you get to try out our Individual Irish Cream Cheesecakes. We’ll tell you right now, they’re easy to make.
As we were making these, disaster struck. Our faithful camera self-destructed, so you won’t see how these carrot muffins turned out, but you will see most of the steps, so you can scratch ’em out yourself.
We decided to make these for our fellow Monday night volunteers, mainly because they sounded healthy. After all, it’s like eating carrots, right? Of course not; it’s more like eating cake with some carrot pieces, but, that’s okay, too (we were going to go with chocolate muffins, but changed our minds at the last minute).
We include zucchini in the title simply because we’ll make this dish to help use some of the plethora of summer squash that we get during the season. But, really, there are only two things you need to remember for making Shakshuka: spicy tomato sauce and eggs. As far as we can tell, everything else can be changed (even the spiciness, of course) to suit what you have on hand and what you like. With that in mind, we’ll show you what we did for a quick and easy lunch (it’ll also work for dinner, or even breakfast).