Butterscotch Brown Sugar Cookies

butterscotch-brown-sugar-cookiesThe Daughter was making a double batch of our favorite cookie – Brown Sugar Cookies. Because it is always my way to imagine changes to things, I wondered what would happen if we added butterscotch morsels to the cookies. The Daughter agreed that this could be a marvelous thing indeed and so before baking the last dozen, we poured in a good cup of the beautiful morsels.

Result: the world’s best cookie stirred up to perfection. Make your own today!

Butterscotch Brown Sugar Cookies

Ingredients:

2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup firmly packed mounding out of the cup brown sugar
2 eggs
2 t pure vanilla extract – get the good stuff do not use Imitation Vanilla
3 1/4 cup flour (plus a little extra for rolling out)
1 t baking soda
1 t salt

Addition: 2 cups butterscotch morsels

For the directions, click here, and don’t forget the morsels!


The Ceremony of Food

flowers-with-lightingPausing to admire the flowers in the garden nourishes my love of art in nature.

Taking a little time to listen to the Goldberg Variations satisfies my craving for beauty in music.

Is joy a part of cooking and eating? Do you hurry through the thing, just to get it done so you can go out and mow the lawn?

Slow down a little and try engaging all of your senses by actively connecting purpose, tactile sensation, appearance, aroma, and sound, with the deliciousness of a meal or snack.

There is fun and enjoyment in devising a ceremony for food. A handful of nuts placed inside a whimsical china bowl transforms a small snack into a rather more important and filling treat. Wouldn’t it look even prettier with few bits of colorful and nutritious dried fruit?

Today I chose a minimalist black on black stoneware plate to serve as the backdrop for a perfect Fuji apple. It was fun to slice and arrange the juicy slivers into a pretty spiral of off white, red, pink, and yellow. Not only was it gorgeous, but I do believe that, because I paid close attention, the apple had superior aroma and a crispier crunch!

Pause and take a mindful breath. See if you are able to bring the fruit to life in your imagination. Would the picture be as vivid if you had just grabbed any old apple and mindlessly eaten the thing while playing on-line Sudoku? Likely not, as it is the art of paying attention to your senses that make apples so satisfying and memorable. Food remembered is more likely to be logged for successful weight loss.

It’s nice to stop and smell the roses… or the gerbera daisies. I think I’ll also stop and see, smell, feel, listen to, and taste an orange – hmmmm, which of my bowls would look best with an orange?

Peace,

Janice



Recipe of the Week: Cashew Chicken with Extra Vegetables

cashew-chickenIngredients:

1 T soy sauce, low sodium
1 T Chinese rice wine
1/4 t sesame oil
1 t cornstarch
1 pound chicken breasts, boneless, skinless, cut into 1 inch chunks
2 T peanut oil
4 garlic cloves, minced
1 yellow onion, sliced into 1 inch pieces
1 large green bell pepper, sliced into 1 inch pieces
8 oz baby bok choy, sliced on diagonal
8 oz sliced water chestnuts
1/4 cup soy sauce, low sodium
2 T Chinese rice wine
2 T oyster sauce
2 t sesame oil
2 t sweet chili sauce
2 t cornstarch
1 cup roasted cashews

For the directions, click here.





Recipe of the Week: Leftover Turkey and Tortellini Soup

Leftover Turkey Tortellini SoupIngredients:

6 cups chicken or turkey stock
1/2 red bell pepper, deseeded and chopped
1 medium onion, chopped
2 t ground garlic
1 t dried thyme
1 t dried basil
1/2 t dried Mediterranean oregano
1/4 t dried rosemary
1/4 t ground black pepper
2 cups leftover turkey, chopped or shredded
9 oz cheese tortellini
2 cups tightly packed fresh spinach, large leaves torn in half

For the directions, click here.


Butternut Squash Soup

butternut-squash-soup-croppedIngredients:

1 (2 lb) squash
1 T coconut oil
2 large shallots, minced
1 garlic clove, minced
2 cups chicken stock, low sodium
1/4 cup white wine
1 t brown sugar
1/4 t salt
1/4 t ground white pepper
2 pinches of nutmeg
1 or 2 pinches of ground cayenne

Garnishes: a pat of butter, toasted pumpkin or other seeds, or lightly toasted shredded coconut Read More