Perfect Blueberry Oatmeal Cookies
It’s important to get that chewy oatmeal cookie texture and this oatmeal cookie delivers. The dried blueberries are an outstanding compliment, which is what makes them Perfect Blueberry Oatmeal Cookies!
INGREDIENTS
1 Cup Softened Unsalted Butter
1 Cup Light Brown Sugar
3/4 Cup Sugar
2 Room Temperature Eggs
1 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Freshly Ground Nutmeg
3 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dried Blueberries
Preheat your oven to 350 degrees. In a large-size bowl cream the butter with an electric mixer until creamy. Add brown sugar and sugar. Beat for 3 minutes. Beat in eggs one at a time. Sift together flour, kosher salt, baking powder, and nutmeg. Gradually add flour mixture to butter mixture. Stir to blend with a rubber spatula. Stir in oats and dried blueberries. Line 2 baking sheets with parchment paper. Form dough into 2 inch diameter balls and place on baking sheets. Place in oven and bake for 12 to 15 minutes. Remember that every oven heats differently. You will want the bottom edges to turn a bit golden brown. Cookies will still be soft and feel a bit undercooked which is a good thing. Remove from oven and let sit on baking sheets for 5 minutes before removing to wire racks to cool. Let cookies cool for about 30 minutes before serving. Makes about 24 cookies.
© Victoria Hart Glavin
Tomato Herb Focaccia
With herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to an afternoon snack. Trust me, it won’t last long at all.
INGREDIENTS
1 Package Active Dry Yeast (1/4 Ounce)
1 Cup Warm Water (110 to 115 Degrees)
2 Tablespoons Olive Oil (Divided)
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Sugar
1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Crushed Dried Basil
1/8 Freshly Ground Pepper
2 to 2 1/2 Cups Unbleached Flour
2 Thinly Sliced Tomatoes
1/4 Cup Shredded Mozzarella Cheese
1 Tablespoon Grated Parmesan Cheese
In a large-size bowl, dissolve yeast in warm water. Add 1 tablespoon olive oil, kosher salt, sugar, garlic powder, oregano, thyme, rosemary, basil, pepper, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Dough will be sticky. Turn dough onto a floured surface. Knead for 6 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm (draft-free) place for about 1 hour until doubled in size. Punch dough down. Cover with a kitchen towel and let rest for 15 minutes. Shape into a 13×9 inch rectangle. Place on a greased baking sheet. Cover with kitchen towel and let rise for 30 minutes until doubled. Preheat oven to 400 degrees. With your fingers make a few dimples over top of dough. Brush with remaining olive oil. Arrange tomatoes over top. Sprinkle with both cheeses. Place in oven for 20 to 25 minutes until golden brown. Remove from oven and let cool for 10 minutes before serving. Can be served warm or at room temperature. Cut into squares. Makes about 12 pieces.
© Victoria Hart Glavin
Yogurt Twice Baked Potatoes
Here is a good meatless Friday night dinner. Make sure to scrub potatoes well and rub with a bit of olive oil before baking. These potatoes go nicely with a green salad.
INGREDIENTS
4 Medium Baking Potatoes (6 to 8 Ounces Each)
Olive Oil
1/2 Cup Plain Yogurt
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Milk
3/4 Cup Finely Shredded Cheddar Cheese
3 Tablespoons Chives
Preheat your oven to 425 degrees. Scrub potatoes thoroughly with a brush and then pat dry. Prick potatoes with a fork. Rub potatoes with olive oil. Place potatoes in oven for 40 to 60 minutes until tender. Remove from oven and let stand for 10 minutes. Cut a lengthwise slice off top of each baked potatoes. Throw away skin from slices and put pulp in a medium-size bowl. Very carefully scoop pulp out of potatoes and add pulp to bowl. Mash potato pulp with an electric mixer on low speed. Add yogurt, garlic salt, pepper, and milk. Beat until smooth. Stir in grated cheese and chives. Divide mashed potato mixture among potato shells. Place in a 2 quart baking dish. Place back in oven and bake for 20 minutes until light brown. Remove from oven and sprinkle with additional chives if desired. Serve warm. Serves 4
© Victoria Hart Glavin
Kale Salad With Apples And Pumpkin Seeds
For this stress-free kale salad mix the dressing a day ahead, then assemble the salad literally in minutes.
INGREDIENTS
8 Ounces Stemmed & Chopped Kale
8 Tablespoons Olive Oil
4 Tablespoons Sherry Vinegar
Juice of 1 Lemon
2 Teaspoons Honey
1 Teaspoon Dijon Mustard
1 Cup Toasted Pumpkin Seeds
1/2 Cup Dried Cherries
1 Diced Apple
6 Ounces Grated Cheddar Cheese
In a large-size serving bowl, massage kale with 2 Tablespoon olive oil. In another bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and mustard. Pour over kale; toss with toasted pumpkin seeds, cherries, diced apple and cheese. Serve immediately. Serves 6
© Victoria Hart Glavin
Garlic Knots
Garlic Knots are a type of garlic bread found in pizzerias around New York City, but you can make them at home. They are great to serve with dinner or as an afternoon snack.
INGREDIENTS
Dough:
1 3/4 Cup Warm Water (115 Degrees)
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
1 1/2 Teaspoons Active Dry Yeast
5 1/2 Cups Unbleached Flour
Garlic Coating:
1/8 Cup Olive Oil
3 Teaspoons Unsalted Butter
5 Crushed Garlic Cloves
1/4 Cup Finely Chopped Fresh Italian Parsley
Extras:
Kosher Salt to Taste
Extra Olive Oil & Flour For Making Garlic Knots
In a large-size bowl combine 1/4 cup olive oil, kosher salt, sugar, and yeast. Mix to dissolve yeast. Add flour and mix to combine flour. Cover with a kitchen towel and place in a warm spot for 1 to 3 hours until doubled in volume. Put out a large-size wooden cutting board and oil liberally. Oil a rolling pin. You will need a pizza cutter to slice dough into strips. Place a bowl of flour near you and line several baking sheets with parchment paper. Oil your hands to keep dough from sticking to them. Divide dough in two parts to make it easier to handle. Take first half of dough and slap onto the oiled board a few times to flatten it out. Using a rolling pin, spread it out into an even rectangle and slice rectangle into strips. Rotate board and sprinkle dough strips and board with flour. Roll strips back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined baking sheets. Place knots about 1 1/2 inches apart. Finish making rest of knots with second half of the dough. When each baking sheet is filled up, cover with a dry kitchen towel, and place in a warm, draft-free spot to rise for 1 hour. Preheat oven to 400 degrees. After knots have doubled in size, remove kitchen towel and put baking sheets in oven. Bake for 12 to 15 minutes until golden. While knots are baking, make garlic coating. In a small-size saucepan warm olive oil, butter, and garlic over a medium-low heat. Remove from heat and add chopped parsley. Set aside. Remove knots from oven and while still warm brush with garlic coating. Season with kosher salt to taste. Serve warm or at room temperature. Makes 30 to 40 Garlic Knots.
© Victoria Hart Glavin
Mardi Gras Cream Caramel Dessert
Celebrate tonight with this delicious Cream Caramel Dessert. Your family will wish it were Mardi Gras every night!
INGREDIENTS
1 Cup Cold Water (Divided)
4 Teaspoons Gelatin
1 Cup Heavy Whipping Cream
1 1/2 Cups Whole Milk
3/4 Cup Sugar
1/2 Teaspoon Kosher Salt
3 Large Egg Yolks
1 Teaspoon Vanilla Bean Paste (I like to use Nielsen-Massey Vanilla Paste)
1 Teaspoon Vanilla Extract
In a small-size bowl pour in 1/4 cup cold water. Add gelatin and gently stir to help dissolve. Let gelatin sit for 5 minutes until gelled. In a small-size saucepan add the remaining cold water and bring to a simmer over a medium-high heat. Pour hot water onto gelatin. Stir until dissolved and then set aside. In a medium-size bowl beat the whipping cream to stiff peaks and then place in fridge. In a medium-size saucepan add milk, sugar, and kosher salt over a medium-high heat until milk is hot and starts to steam. Whisk occasionally. Place egg yokes in medium-size bowl and beat slightly. When milk mixture is hot, whisk into yolks by adding just a few drops at first and adding more little by little. This is very important, as you don’t want scrambled eggs. Pour milk and egg yolk mixture back into saucepan and bring to simmer over a very low heat. Make sure to stir frequently. When simmering cook for 2 minutes and stir constantly. Turn off heat and stir in gelatin and water mixture, vanilla bean paste, and vanilla extract. Strain twice through a fine mesh sieve and pour into a medium-size bowl. Pour ice water into a large-size bowl (1/3 full) and sit bowl of cream mixture inside the large bowl of ice water. Using a handheld electric mixer beat cream until cooled and starts to thicken. Remove whipped cream from fridge and gently fold whipped cream into cream mixture by adding a tablespoon at a time. Transfer mixture to individual serving ramekins and place in fridge for 3 to 5 hours until set. Serves 4 to 6.
© Victoria Hart Glavin
Lemon Poppy Seed Pound Cake With Lemon Glaze
The burst of citrus flavor in this pound cake should bring on the anticipation of spring!
INGREDIENTS
3/4 Cup Unbleached Flour
3/4 Cup Cake Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
1 Tablespoon Poppy Seeds
1/2 Cup Sour Cream
Zest of 1 Lemon
Juice of 1 Lemon
1 Teaspoon Vanilla Extract
1 Cup Softened Unsalted Butter
1 Cup Sugar
2 Large Eggs (Room Temperature)
Lemon Glaze (Optional)
Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside. In a medium-size bowl, combine flour, cake flour, baking powder, and kosher salt. Stir in poppy seeds. In a small-size bowl combine sour cream, lemon zest, lemon juice, and vanilla. Set aside. In another medium-size bowl beat butter for 2 minutes. Add sugar and beat for 5 minutes until light and creamy. Add eggs one at a time making sure to beat well after each addition. Slowly add flour mixture alternately with sour cream. Beginning and ending with flour mixture. Pour into loaf pan and place in oven. Bake for 40 to 50 minutes until done. Remember that each oven heats differently so test at 40 minutes. . Remove from oven and transfer pan to wire rack. Let cool in pan for 10 minutes. Remove from pan and let cool completely. Drizzle with Lemon Glaze. Cake can be stored, in an airtight container, at room temperature for up to 5 days. Makes 1 loaf.
Lemon Glaze
INGREDIENTS
5 Tablespoons Fresh Lemon Juice
1 1/2 to 1 3/4 Cups Powdered Sugar
In a small-size bowl, whisk together lemon juice and powdered sugar until smooth. For a thicker glaze, add more sugar. For a thinner glaze add more lemon juice. Makes about 1 1/2 cups
© Victoria Hart Glavin
Red Lentil Dal
Each time I travel to India I can’t get enough of authentic Red Lentil Dal. I like to make it at home when I want an Indian cuisine fix. This traditional Indian dish is usually served with basmati rice or naan bread.
INGREDIENTS
1 Tablespoon Vegetable Oil
2 Cups Chopped Onions
3 Minced Garlic Cloves
3 Cups Water
1 Cup Dried Red Lentils
3/4 Teaspoon Turmeric
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Ground Ginger
1 Cup Basmati Rice (Cooked According to Package Directions)
2 Seeded & Chopped Tomatoes
1/4 Cup Chopped Fresh Cilantro
1 Seeded & Chopped Jalapeno
In a medium-size skillet heat oil over a medium heat. Add 1 cup onions and 1 minced garlic clove. Sauté until for 10 minutes until golden. Transfer to a bowl and set aside. In a heavy medium-size saucepan combine 3 cups water, lentils, remaining 1 cup onions, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. You will want lentils to be nice and tender. Transfer half of lentil mixture to a food processer or blender. Puree until smooth. Return puree to the same saucepan. Mix in sautéed onion mixture. Simmer for 5 to 10 minutes to blend flavors. Spoon rice into bowls and top with dal. Top with tomatoes, cilantro and jalapeno. Serves 4
© Victoria Hart Glavin
Double Dark Chocolate Cookies
Chocolate lovers will adore these cookies. They are easy to make and are sure to scratch that chocolate itch.
INGREDIENTS
2 Cups Dark Chocolate Chips (Divided)
2 Tablespoons Water
8 Tablespoons Unsalted Butter (Softened)
3/4 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
1 1/4 Cup Unbleached Flour
1/2 Teaspoon Baking Soda
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a small-size bowl Add 1 cup chocolate chips and 2 tablespoons water. Heat in the microwave for 1 to 2 minutes. Stir well after 30 second intervals until smooth. Set aside. In a large-size bowl cream butter and sugar until light and fluffy. Beat in eggs and vanilla until smooth. Add melted chocolate and mix until combined. Mix in flour, baking soda, and kosher salt until just incorporated. Stir in the remaining chocolate chips. Drop rounded teaspoonfuls onto baking sheets. Place in oven and bake for 10 minutes. Remember that each oven heats differently. Remove from oven when done and let sit on baking sheet for 5 minutes before removing to cooling racks. Cool completely on cooling racks. Store in an airtight container. Makes about 3 dozen cookies.
© Victoria Hart Glavin
Presidents’ Day Roasted Root Vegetables
We are in the thick of winter and many of us around the country are experiencing extreme winter weather. Why not roast up some delicious beets and carrots this Presidents’ Day. Candy cane beets are also known as Chioggia beets. I love this variety because they don’t stain like traditional red beets.
INGREDIENTS
8 Baby Yellow Beets
8 Baby Candy Cane Beets
10 Small Carrots With Greenery
3 Tablespoons Olive Oil (Divided)
1 Teaspoon Kosher Salt (Divided)
1/2 Teaspoon Freshly Ground Pepper (Divided)
Preheat your oven to 425 degrees. Cut tops from beets, leaving 1/2 inch stems if you like. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each. Toss yellow beets and carrots with 2 tablespoons olive oil in a large-size bowl. Place in a single layer on one side of a parchment paper lined 15×10 inch-baking sheet. Sprinkle vegetables in pan with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss candy cane beets with remaining 1 tablespoon olive oil in a medium-size bowl. Arrange candy cane beets in a single layer on remaining side of baking sheet. Sprinkle with remaining kosher salt and pepper. Place in oven and bake for 15 minutes. Stir once and bake 15 minutes more until tender. Remove from oven and transfer to serving plate. Serves 6
© Victoria Hart Glavin
