Thursday, April 10, 2014

Kalamata olive and rosemary whole wheat bread

This has been a week of ups and downs. Mainly downs. In the grand scheme of things, it's nothing terribly major...just terribly inconvenient.

First World Problems.

Punky Brewster and Little Miss were fighting over my iPhone5 and broke the screen. And, when I tried to replace the screen...let's just say that's one very expensive DIY fail. Others have successfully fixed their screens, but I managed to bread the LCD in the process. The good news, I suppose, is one of our phones is due for an upgrade in about a week and I can use that upgrade phone to replace mine.

What was probably worse this week went in to motion last week. We finally --FINALLY-- sold our old house. The costly downside was we took a huge loss and pretty much gave the house away.

On the way home from the closing, D and I stopped at Costco for groceries. I bought my usual: milk, eggs, and cheese. The kids unloaded the groceries and put them away, because my kids are all kinds of awesome.

When I looked in the fridge, I saw the right number of gallons of milk.

Dear readers, you probably know where this is headed!

For the last few days, the smell in my new car (of course it happened in my new car) was getting progressively worse. It smelled like old fish and dirty gym socks with a hint of death. Definitely not pleasant.

Tuesday night, a full eight days after the Costco trip, I opened my trunk to discover a bloated gallon of milk. It had expanded enough to pop the seal. I dumped baking soda on the back carpet (you know how much I love baking soda), and it helped a little. What helped the most was remembering we had the extra trunk carpet liner thingy and I was able to remove that. The milk didn't actually get on to the permanent trunk carpeting!

The smell was much less ... gnarly this morning. Hopefully after a good steam cleaning the insert can go back in and my car will recover.

Needless to say, I needed some serious time in the kitchen to get my head on straight. I didn't get it, but Leelee was wonderful enough to provide some carbs to drown my sorrows.  She came up with this fantastic Kalamata Olives and Rosemary Whole Wheat bread that just hit the spot.

Kalamata Olives & Rosemary Whole Wheat Bread

1 T olive oil
2 C flour
1 t baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 tablespoons butter, melted
  • large egg whites
  • 1/4 cup pitted kalamata olives, chopped
  • 1 tablespoon chopped fresh rosemary
  1. Preheat oven to 350. Spray an 8x4 loaf pan with non stick cooking spray.
Combine flour, baking soda and salt in a bowl and make a well in the center. In another bowl combine buttermilk, butter, and egg whites. Stir with a whisk to aerate. Add liquid mixture to flour, stir just until moistened. Fold in olives and rosemary.

Spread batter into loaf pan. Bake at 350 degrees for 45 minutes. Cool 10 minutes before removing bread from pan. Cool completely.

linked up at Simple Lives Thursday ** Fridays Unfolded **kitchen fun with my 3 sons ** Be. You. Ti. Ful ** Freedom Fridays ** Pin Junkie **tater tots and jello **weekend wind down **weekend wonders **

Wednesday, April 2, 2014

Peanut free no bake cookies

I have a few old cookbooks given to me by friends and neighbors. Sometimes it's fun to look through the recipes and see the crazy recipes. I imagine 40 years from now looking back and thinking "Cake pops? Really?" Or "What was the deal with quinoa?" Or "Chocolate and bacon? Together?" Ok, no one who has tried chocolate and bacon together would actually say that, but you get the idea.

One recipe caught my attention because it called for a 1/2 C of FAT. 

And yeah, I'm actually thinking of making it. 

But because I need to decide what the appropriate FAT is for the dessert, I decided to tackle a recipe with something a little less ... oleo...

FYI: oleo is an older term for margarine. 

Flipping through the 1977 copy of Southern Living Desserts, I found an entire section on no bake cookies. Some of them were familiar favorites, like the peanut butter oatmeal cocoa ones. My mother in law called them mountain bars. I remember making these all the time as a kid with my mom.

I love no bake cookies but don't get a chance to make then because it's usually too hot for them to set or I'm out of peanut butter. 

This week with temps only on the low 80s/upper 70s was perfect! And thanks to this old cookbook... A PEANUT BUTTER FREE. No bake cookie!

The first thing D noticed was these were a lot more chocolatey. They are definitely "grab a glass of milk" chocolatey cookies...and I say that as a non-milk drinker. Very rich chocolate taste.

Peanut Butter Free No Bake Cookies
adapted from Southern Living Desserts

3 C rolled oats
1 1/2 t vanilla
1 C shredded coconut
2 C sugar
1/2 C dark cocoa powder
1/2 C evaporated milk
1/2 C margarine

In a large bowl, mix together oats and coconut. In a large saucepan over medium heat, bring sugar, cocoa,  and milk to a rolling boil. Add in margarine. Stir til melted. Add vanilla. Reduce heat to low. Pour oats and coconut into saucepan, stirring thoroughly. for about 1 minute. Remove from heat. Let cool about 10 minutes before dropping by tablespoonfuls on to waxed paper. Cool completely.