Monday, June 21, 2010

"Top results are reached only through pain. But eventually you like this pain. You'll find the more difficulties you have on the way, the more you will enjoy your success." Juha Vaatainen

Tuesday, June 8, 2010

Apple Oatmeal Cookies II (AKA “Muffin Cookies”)

Here is a cookie recipe from one of my favorite people in the world Kim B. Everybody loves these things. If you're not paying attention you'll end up eating a good 1/2dozen or more without even knowing it.

1/4 cup oil
¼ cup apple sauce
1/2 cup honey
1 egg
1 teaspoon vanilla extract
3/4 cup stone ground whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking oats
2 small apples, cored and chopped

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 15-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tuesday, June 1, 2010

Shitake-Stuffed Sesame Potatoes

Asian flavors abound in these rich and satisfying stuffed potatoes. Although they make a terrific side dish with a terriyaki or hoisin-sauced entree, they also are substantial enough to be enjoyed as the main event of a meal.


4 large baking potatoes, well scrubbed
1Tbs peanut oil
8oz fresh shitake mushrooms
stems removed and caps chopped
1Tbs tamari or other soy sauce
4oz soft silken tofu, drained and mashed
salt and pepper


1. Preheat the oven to 400 degrees F. Prick the potatoes with a fork and bake until soft, about 1 hour. Remove from oven.
2. Heat the peanut oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes. Stir in the tamari and set aside
3. When the potatoes are cool enough to handle, cut in half lengthwise and, leaving the shells intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and pepper to taste and mash until well combined. Add the mushroom mixture and mix well. Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan. Bake until hot, 15 to 20 minutes. serve hot.

serves 4