Random Recipes

OK, I got bored with doing this blog separately from my other blogs. So I'm still posting recipes, but they're on the Random Oasis blog, not here.

Friday, January 13

Cowboy Cookies

2 cups melted butter
2 cups brown sugar
2 cups white sugar
4 beaten eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon vanilla
4 cups flour
3 cups chocolate chips (1 and 1/2 pkgs. 12-oz)
3 cups rolled oats

Preheat oven to 350 degrees. Melt butter in a large microwave safe
bowl or on the stove. Add sugars and let cool a bit. Add eggs and
stir. add baking powder, baking soda, salt and vanilla. Stir some
more. Ad flour and stir. Then add chips and oats and mix everything
really well. (The dough will be quite stiff. Don't worry. It's
supposed to be that way.)

Use a teaspoon and drop by rounded spoonful onto a greased cookie
sheet, 12 to a sheet. (Each spoonful should be about the size of a
walnut with its shell on.)

Bake at 350 degrees for 12 to 15 minutes. Cool on cookie sheet for 2
minutes. Then remove to rack. (The rack is very important--it make
them crispy on the outside and moist on the inside.)

(These freeze well if you roll them in foil and put them in a freezer
bag, but they probably won't last that long.)

Source:
A Romance novel. I think it was called Cowboys and Kisses, but I'm not sure, it was ages ago.

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Tortellini Soup

1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4-5 cloves of garlic, chopped (to taste)
4- 14 oz cans of broth (chicken, vegetable or beef as desired, I use a combination of chicken and beef)
14-19 oz package of cheese tortellini (or other filling) (I recommend fresh or frozen, but you can also use dried, or make your own)
2- cans Diced tomatoes
1 can cannelini beans (white kidney beans)
1 small package of fresh basil, jullienned (about 1/2 c.)
2 Tbs. Balsamic vinegar

Sautee the peppers, onion and garlic together over medium-high heat until the onion is clarified and the peppers are tender. If your pot has a tendency to burn or you have a lot going on, you can add a bit of the broth to lubricate the pan, or you can add a bit of Olive Oil. Add the Broth and bring to a boil. Add the tortellini. When it floats, add the beans and tomatoes. Turn the heat down to low and simmer until you are ready to serve (I usually let it sit at least 1/2 an hour, but you can serve it within 5 minutes if you are in a hurry; the beans and tomatoes just need to be heated). Just before serving, pull the whole pot off the heat, add the vinegar and the basil and serve. Garnish with fresh pepper and parmesan cheese (fresh is best but the cheap grated will work too).


Source:
My mother's friend Dora.

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White Bean and Yellow Pepper Soup

This is an amazing soup that my mom has mad for years. It was our Christmas Eve dinner. It's incredibly yummy, and very easy to make. We've been having issues with the beans lately, but I think that's because we're the only ones who buy the dried white beans. It'd be very easy to use canned beans instead of dried, though you might have to use more than the required 2 cups....

To give credit where credit is due: this recipe is out of a really old cookbook called The Art of Low Calorie Cooking by Sally Schneider. It's got the calorie counts at the end of each recipe and all of that.


2 Cups of white beans (navy or great northern beans, cannelinni [white kidney beans] would also be good too)
1 tablespoon plus 2 teaspoons olive oil
3 yellow bell peppers, seeded and cut into 1/2 inch dice (3 cups)
1 medium onion, chopped (1 cup)
4 large garlic cloves, coarsely chopped
1 can Italian peeled tomatoes, seeded and coarsely chopped, and their liquid (we usually just used diced)
1 & 1/2 cups chicken stock or canned broth
8 sage leave, preferably fresh (orignial recipe, but we use basil)
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon balsamic or red wine vinegar
freshly ground black pepper

If you are using dried beans, soak overnight, or cover with water and bring to a boil, cover and let sit for one hour. Drain the beans, recover with water by two inches and cook until tender, but not mushy. (The recipe says at least one hour, but we've had it take much longer.) Drain the beans. We're going to be switching to canned beans I think, and you just skip the steps above.

In a large heave saucepan or flameproof cassarole, combine the oil, bell peppers, onion, and garlic. Cover and cook over low heat, stirring frequently, until the vegetables are oft but not brown, about 15 minutes.

Add the tomatoes and their liquid, the chicken stock, sage (or basil), salt, sugar, and cooked beans (or canned). Simmer until the soup begins to thicken and the beans are soft, 30 to 40 minutes.

Stir in the cream and vinegar. Season with black pepper to taste. This soup can be made ahead. Let cool, cover and refrigerate for up to 4 days; or freeze up to 3 months.

Variation: This soup also makes a great sauce for pasta, 351 calories per serving. For each serving, figure 1/2 portion (about 1/2 cup) of the soup per 2 ounces of dry pasta.

8 Servings
282 Calories
13.4 gm Protein
8.0 gm Fat
41.0 gm Carbs per serving

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