When I cook and/or read through food blogs, I typically have two people in mind: my 31-month-old son, whom I affectionately dubbed Rice Kernel in the womb (that was his size when I first saw him on the computer screen), and my husband, whom I’ll refer to as FHE for now. My eating habits and cooking style have evolved over the past 8 years (I got a late start in the kitchen) but I would best describe myself now as a veggie-loving dessert fanatic. That’s not exactly how I would categorize the men in my life. Translation: need more meat and pasta/rice. While my fantasy blog would proudly display a stalk of broccoli coated with sprinkles and icing, this will more likely be represented by chicken-green noodle ramen…. next to a stalk of broccoli with sprinkles!
So my first contributions. My best ever cookie: A “cleaned-up” spin on the classic oatmeal chocolate chip cookie made with whole wheat, reduced sugar, and agave nectar. And an almost fat-free chicken pot-pie filling great over rice or pasta… or as a pie.
Oatmeal Chocolate-Chip Agave-Nectar Cookies
1 cup all-purpose flour (I used white whole wheat flour with success)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups rolled (old-fashioned) oats
1/2 cup quick-cook oats (instant)
8 tablespoons unsalted butter, softened (You need the entire stick – I tried 3/4 and the cookies were not chewy)
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup agave nectar
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips (or a mix of chocolate and toffee chips…. or any mix-ins you enjoy)
Preheat to 350 degrees F
Set aside flour, baking powder, baking soda, salt, oats, and pecans together in a bowl.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth. Drizzle in the agave nectar and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture, followed by the chocolate chips.
Drop balls of dough onto a nonstick or parchment-lined cookie sheet.
With moistened fingers, flatten and round out the cookies a little.
Bake for 9-11minutes, turning the pan once for even baking. The cookies are done when they are lightly browned around the edges. (The cookies may look slightly undercooked in the middle. Do not overbake).
Set the cookie sheets on a rack to cool. Cookies freeze beautifully. (In fact, FHE and I prefer them straight from the freezer – slightly harder but just as chewy.)
Healthful Chicken Pot Pie Filling
- 1/2 to whole large onion, diced
Frozen peas and carrots, quantity as you wish
1/4 cup all-purpose flour
3/4 cups milk
1/4-1/2 cup chicken stock
splash dry sherry (optional)
1-2 tsp thyme or poultry seasoning
- 1 Tbsp minced fresh parsley
Salt and freshly ground black pepper to taste
- 1-2 cups of shredded or cubed Rotisserie chicken (for best flavor)
Pasta, rice or bread to serveDirections
Add a couple tablespoons olive oil to hot pan (or 1-2 tablespoonds of oil and butter, each).
Saute onions until translucent and then stir in peas and carrots.
Add flour and cook for 30 seconds until well absorbed.
Add liquids and whisk vigorously. Add additional broth if too thick.
Mix in seasonings and shredded or cubed chicken.
Serve with bread, over rice or mixed into pasta (as a sauce). Or as a traditional savory pie. And, of course, alongside your greenery of choice.