homemade fries

Hearty Oatmeal Chocolate Chunk Cookies

/ makingofahome / 1 Comment

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I am constantly testing out recipes in my kitchen, attempting to incorporate local organic ingredients to amp up the healthiness of the goodies we love to eat, while also keeping them super yummy.  I still had some locally-grown rolled oats in my fridge from this farmer and whole wheat flour from this farming family, so I created this recipe to highlight those hearty grains and their lovely earthy, nutty flavors.  Enjoy!

Ingredients:

1/2 cup butter

1/2 cup coconut oil

1 cup brown sugar (packed)

1/2 cup granulated cane sugar

2 eggs

1 teaspoon vanilla

1/2 baking soda

1 cup whole wheat flour

1 cup all-purpose flour

1 1/2 cups rolled oats (not quick oats)

4-6 oz. high quality milk chocolate chopped into chunks (I love using Green & Black’s Organic Chocolate in all my baking.)

Cream the butter, coconut oil, and both sugars using a hand blender or stand mixer.  Then blend in the eggs and the vanilla.  After all of these ingredients have been well incorporated, add the baking soda, followed by both flours.  Now, mixing by hand, add the oats and chocolate.

Scoop the dough out (about 2 tablespoon-size) and bake at 375 degrees for 7-9 minutes, depending on whether you like chewy oatmeal cookies or crunchy ones.

*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Yam Fries With Spiced Aioli

/ makingofahome / 1 Comment

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With winter now in full swing, I am trying to get seasonal ingredients on the table as much as I can.  This week I tried out a new experiment with fresh yams I found at the store.  This recipe made for a nice sweet and salty treat that the kids just gobbled right up.  Enjoy!

Ingredients:

1 egg yolk

1 tablespoon Dijon mustard

3/4 cup canola oil, plus additional oil for frying

1 cup olive oil

1/2 teaspoon salt

pinch of pepper

1/4 teaspoon nutmeg, plus more for garnish

4 large yams

For the aioli:  Whisk the egg yolk with the Dijon mustard.  Very slowly, drop by drop, add the canola oil while whisking briskly.  The mixture should start to thicken.  Once all of the canola oil has been added, then very slowly, add the olive oil.  Continue to whisk while adding the olive oil.  The key is to add the oils very, very slowly while whisking continuously.  (This may take some time to master.  If the oil breaks, don’t get frustrated, it happens.  You could try again, or like I’ve done many a time, just eat it anyway 🙂  It still tastes pretty yummy, it’s just not the greatest consistency.)  Once both oils have been added, mix in the salt, pepper and nutmeg.  Pour into a bowl and garnish the aioli with a pinch of nutmeg.

For the yams:  Slice your yams into small strips.  Pour about one inch of canola oil in a pan and heat it.  (A trick is to sprinkle a drop of water in the oil once the oil has been heating for a while.  If the water sizzles when you add it, you know the oil is hot enough.)  Add a handful of the yams to the hot oil and allow to fry for 3-5 minutes.  Remove from the oil and allow to rest on a plate covered with a paper towel to drain off the excess oil.  Salt to taste.  Serve with the aioli.

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.