Granola Bars

Whitewater Cooks Granola Bars
recipe shared by Isadora
1 cup butter
1 1/2 cups peanut butter
1 1/2 tsp vanilla
2 cup brown sugar
1 cup corn syrup
6 cups oats
1 cup coconut (toasted)
1 cup sunflower seeds (toasted)
2 cups chocolate chips/ raisins or combination or other nuts / dried fruit

Cream butter, peanut butter, vanilla & sugar.  Add corn syrup, then remaining ingredients.  Press into greased 12x9 pan.  Bake at 350 F for 20 minutes or until lightly browned. Cool slightly before cutting into squares or bars.

carrot fennel ginger soup

Carrot Fennel Ginger Soup
~ recipe by me

Olive oil
1 large fennel bulb (thinly sliced)
12 carrots (diced)
5 garlic cloves (sliced)
6 cups vegetable broth
1 cup fresh squeezed orange juice + pulp (2 oranges squeezed)
3/4 cup coconut milk
4 tbsp fresh ginger - grated
2 tbsp lemon juice
sea salt
pepper

In a large pot warm 2 tbsp of live oil over medium heat.  Add chopped fennel and stir until softened.  Stir in diced carrots and sliced garlic and cook for a few minutes.  Add vegetable broth, orange juice.  Cover and cook over medium heat for 25 minutes or until carrots are soft.
Remove from heat and puree with handheld blender or in food processor.  Once puréed put soup back on low heat and add coconut milk, ginger and lemon juice. Simmer for 10 minutes.  Add salt and pepper to taste.

the perfect chocolate chip cookies

Chocolate Chip Cookies

Published in NYTimes 

adapted from Jacques Torres

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or chips 

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.

cabbage rolls

Joël's cabbage rolls

* Best cabbage rolls I've ever had!

inspired by smitten kitchen, Eva & Baba

1 head of green cabbage

1 lb extra lean ground beef

1 onion (chopped)

olive oil

3 carrots shredded

3 celery stalks, thinly sliced

3/4 cup un-cooked rice

3 tbsp Brown Sugar

3 tbsp white vinegar

1 tbsp capers

1 tsp italian seasoning

1 tsp oregano

1/2 tsp dill

1/2 tsp thyme

3 tbsp soya sauce

combine 1 can of diced or crushed tomatoes with 4 cups of v8 juice for tomato sauce

Cut the core out of the cabbage, leaving cabbage whole. Place it with the empty core area facing up, in a large bowl. Boil a pot of water and pour the water over the cabbage and let it sit for 10 minutes.

Heat approximately 2 tbsp of olive oil in a large pan. Cook the onions until they are soft, add remaining ingredients. Season mixture with salt and pepper, transfer mixture to a bowl and let it cool. Mix in the meat, rice and season again with salt and pepper.

Drain the head of the cabbage. Pull off large leaves, pat leaves dry with a towel. Roll about 1/4 cup of filling in each leaf and arrange in a large pan or pot. Pour enough tomato sauce over to cover the rolls completely. Bring to a boil and then reduce heat, letting them simmer covered on the stove on low heat for 50 minutes.

Serve with sour cream

citrus salad

Mixed Citrus Salad

recipe adapted from smitten kitchen

1/4 cup red onion, thinly sliced

1/4 cup orange juice

5 pieces of citrus, preferably a mix (ex. cara cara, blood orange, grape fruit, navel orange)

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 tablespoon olive oil

Salt and freshly ground pepper, to taste

1/4 cup feta cheese, chopped or crumbled

1 tablespoon fresh mint, chopped or cut into tiny slivers

Place your red onion in a medium bowl pour orange juice over onion.

Peel the citrus fruits. Use a knife to peel off all remaining white left from the peel. The fruit’s exterior should be “white”-free.
Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do.
Spread the fruit slices out on a platter. Scoop out the onion bits and sprinkle them over the oranges, leaving the juice in the bowl. Whisk two tablespoon of juice with red wine vinegar, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint. Serve immediately.