PEANUT BUTTER HONEY COOKIES

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

    There’s just something soothing and homey about homemade peanut butter cookies.  Is it because your grandmother and mother used to make them?  Is it just because they’re so darn good?  I’m not sure, but whatever the reason – we love ‘em! 

     This simple recipe uses one bowl, one measuring cup and a spatula.  It’s simple enough for your beginner baker to try his or her hand.

INGREDIENTS: Yield 25 cookies

3/4 cup – honey*

1/4 cup – butter or margarine, softened

1 – egg

3/4 cup – peanut butter

1 teaspoon – vanilla extract

1/2 teaspoon – salt

1/2 teaspoon – baking soda

1-1/2 cups AP unbleached flour

¾ cup chocolate chips

PREPARATION:

In mixer bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter, vanilla, salt, and baking soda. Add flour, mixing until combined. Stir in chocolate chips.

Drop dough, one heaping tablespoon at a time, onto well-greased baking sheet. Bake at 350°F for 12-15 minutes. Remove cookies from sheet and cool on wire rack.

Please remember not to feed honey to children under one- year-old.  Read more:   http://kidshealth.org/parent/infections/bacterial_viral/botulism.html

*I used local raw honey

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

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By Tika for CHEW WANNA EAT? © 2015

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CHEW WANNA EAT?

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CHEW WANNA EAT, by Gail Westover is her newest creation.  Gail, an avid cook, has been writing what she calls “the never ending cookbook” for many years.  In the meantime, friends regularly ask for her recipe for one thing or another.  Instead of a book, Gail has chose to go this route for now.  Guest cooks will be invited to share some of their special creations.  Submit your recipe with good quality photo to chewwannaeat@gmail.com

Greek-Style Watermelon Salad (Mediterranean Diet Friendly)

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   I saw this recipe in the NY Times. It’s featured in Watermelon All Day Long. The beautiful colors caught my eye, but after reading the ingredients I decided it was weird. I looked again because it was rated quite high by those who made it. I decided to give it a try since I had everything to make it on hand. What a surprise! I served it to four people and everyone loved it! I did NOT add the mint. I used just a drizzle of Olive Oil and Balsamic Vinegar. Very low in calories and so flavorful. Try it!

The Times says: “It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.”

INGREDIENTS
• 3 cups cubed watermelon
• 2 large ripe tomatoes
• 1 medium cucumber
• 1 small red onion
• ⅓ cup pitted kalamata olives
• ⅓ cup crumbled feta
• Some chopped parsley and mint (I omitted the mint)
• Olive oil and red-wine vinegar (or Balsamic vinegar)
• Salt and pepper

PREPARATION
I let the cubed watermelon and tomatoes sit in a strainer for about 10 minutes while I was doing the other prep to let some water drain.

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

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By Tika for CHEW WANNA EAT? © 2018

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Hamburger Skillet Casserole

Hamburger Skillet Casserole by Sharon - Copy

Today we have another quick dinner contributed by my long-time friend Sharon Knapp Geisenhof.  Sharon states that this one-skillet dinner is quick, and is much healthier for your family than boxed dinners.  I think when I make this I might add some peas.  Yummy!  Thank you, Sharon!

Ingredients:

1# ground beef

1/2 large sweet onion sliced

1 large or 2 small cans mushrooms

1 tbs minced garlic

1/2 tsp cayenne

1 c pasta water with 1 tbs Better than Bullion dissolved in it

1# whole wheat pasta

2 tbs evoo

1 tbs Worcestershire sauce

Salt and pepper to taste

1c plain Greek yogurt

1c shredded cheddar

1c shredded Colby

 

PREPARATION:

Sauté onions in evoo for a few minutes then add mushrooms and garlic.

Sauté  5 minutes then add ground beef, Worcestershire, and cayenne.

When beef is browned add pasta/bullion water, mix in cheese then add yogurt and heat through, then add pasta. So good!

By Sharon Knapp Geisenhof for Chew Wanna Eat?

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By Tika for CHEW WANNA EAT? © 2018

Hamburger Skillet Casserole by Sharon - Copy

Cheesy Broccoli and Rice with Chicken and Bacon

Cheesy Rice and Broccoli (4)

     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

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Cheesy Broccoli and Rice

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Cheesy Broccoli and Rice (2)

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Roasted Carrot Hummus (Mediterranean Style Friendly)

Roasted Carrot Hummus (4)

I’ve been a little lax on the hummus-making lately, so Bob had to make his own.  It’s delicious!  Good job!

INGREDIENTS:  Yields 2 Cups Hummus

1 can (15 oz) Chickpeas

3 TBSP Olive Oil, divided

4 Medium or 3 Large Carrots, peeled and rough chopped

4 TBSP fresh squeezed Lemon Juice

¼ cup Tahini Paste (recipe for home made below)

1 TBSP Garlic, rough chopped

¼ tsp Sugar

Salt and Pepper to taste

 

PREPARATION:

Drain chickpeas, but reserve liquid.

Place Chickpeas and Chopped Carrots in a small bowl (one that has a lid).  Add 1 TBSP Olive oil.  Place lid on the bowl and shake to distribute the oil.

Evenly distribute Chickpeas and chopped Carrots on a baking sheet.

Bake at 400° F for 25-30 minutes or until carrots are tender.

Place Carrots and Chickpeas in a food processor with reserved Chickpea Liquid.  Add 2 TBSP Olive Oil, Lemon Juice, Tahini Paste, Garlic, Sugar, and Seasonings.  Process until smooth.  Add a little extra Olive Oil or Water if you want the end result to be thinner.

Serve with additional Olive Oil and Siracha Sauce.

 

TAHINI PASTE

½ cup Sesame Seeds

2 TBSP Olive Oil or Grape Seed Oil

Water to thin to desired consistency

Dash Salt

 

PREPARATION

Toast Sesame Seeds in a dry skillet until they are just turning lightly brown.  Stir constantly over medium heat.  This only takes a few minutes.

Place Toasted Sesame Seeds in a small food processor and process until you end up with a smooth mixture.

Add Oil, Salt and process until well combined.  Add water as necessary to get the consistency you want.

By Bob, for Chew Wanna Eat?  2018

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By Tika for CHEW WANNA EAT? © 2018

Roasted Carrot Hummus (4)Roasted Carrot Hummus

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Roasted Carrot Hummus (3)Roasted Carrot Hummus (4)

 

Sweet Potato Pie

Sweet Potato Pie

     Known more in the South, Sweet Potato Pie has been around for hundreds of years, and for good reason.  It’s good!   If you plan ahead, cook 3 extra Sweet Potatoes the night before when you’re having them for dinner.  Save them in the refrigerator and that will be one less step to this incredible pie.  Sweet Potatoes are high in nutrition, and very delicious, we have them often.  I sub out half the White Sugar for Dark Brown Sugar because it gives you a more flavorful Pie.  You can use all White Sugar if you prefer.

INGREDIENTS:

1 – 9” Unbaked Pie Crust (I love King Arthur Flour’s Crust)

2 cups Sweet Potatoes, Cooked

2 TBSP Salted Butter, room temp

2 Eggs

Scant ½ cup White Sugar

½ cup Dark Brown Sugar

1 tsp Vanilla Extract

1 TBSP AP Flour

½ cup Buttermilk or Heavy Cream

¼ tsp Baking Soda

½ tsp Ginger*

1 ½ tsp Cinnamon

¼ tsp Allspice

1/8 tsp Nutmeg

 

PREPARATION:

Quickly mash the cooked Sweet Potatoes with a fork and measure out 2 cups.  Add to mixer bowl and beat them until they are smooth and lump free.  (You will end up with a smoother pie.)  Then add Butter, Eggs, Sugars.  Beat well.

Add Vanilla, Flour, Buttermilk, Baking Soda, Ginger, Cinnamon, Allspice, and Nutmeg.  Beat well and pour into unbaked Shell.

Bake at 350° F for 65-70 minutes or until center is set.  I jiggle the pie, and if it looks set, it’s done.  You can also stick a butter knife in the center.  If it comes out clean, the pie is set.  Serve Warm or Chilled.  Serve with Whipped Cream.

* I don’t like the Seasonings to over-power the flavor of the Sweet Potatoes.  You can add more than I call for if you’d like.

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By Tika for CHEW WANNA EAT? © 2018

Sweet Potato Pie (2)

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Sweet Potato Pie

YAKISOBA SAUCE

Yakisoba Sauce

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, Shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.

By Tika for Chew Wanna Eat? 4/21/18

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By Tika for CHEW WANNA EAT? © 2018

 

Yakisoba - Copy

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YAKISOBA NOODLES

Yakisoba - Copy

Move over, Mexican Street Corn. 

     These were hands down the best noodles I’ve ever had in my life!  One pan, and just a few minutes is all it takes to create this taste sensation.

   What are Japanese Yakisoba Noodles?  If lightly-Browned Stir-Fried Japanese Noodles sound good, just wait until you taste them!  You can travel to a Japanese street fair, stop at a food stall, or even sporting events.  Yakisoba Noodles are everywhere!   Sometimes it is served in a Hoagie style roll to make it more portable and easier to eat.

     Currently one of the most popular foods in Japan, Yakisoba is flavored with a condiment called Yakisoba Sauce, which foundation is Oyster, Worcestershire, and Soy Sauce.

     Traditionally made with fresh Yaki-Soba Pan Fry Noodles, (Buckwheat Noodles), dried Ramen noodles, or other Japanese-style noodles.  In a pinch, use Spaghetti or Fettuccini will work just as well. Just don’t overcook them because they will be cooked again

     Yakisoba translates to fried buckwheat noodles.  Part of the reason this dish grew so much in popularity is Japan began to grow its own buckwheat.

 

INGREDIENTS:

6 ounces Dried Noodles or 10 oz Fresh Japanese style noodles

2 Drizzles of Sesame Oil, or Canola oil for frying

Assorted Vegetables

Yakisoba Sauce (My recipe below)

A little Salt and Pepper

PREPARATION:

I used my Braiser Pan because I wanted to make a one pan dish.  You can cook the noodles in a Dutch Oven if you prefer.  I used Fettuccini Noodles and cooked them for about 7 minutes, then drained and rinsed in cold water.  Set aside.

In the same pan, drizzle a little oil and begin cooking the vegetables until they are crisp tender, starting with the ones that take longer to cook.  I did the Carrots first, then added the Brussels Sprouts.   I added a few Tablespoons of the Yakisoba Sauce to the Vegetables so they’d get extra flavor.  I always use Low Sodium Soy Sauce, so a touch of Salt and Pepper is necessary.

Once all the Vegetables are cooked, return the noodles to the pan.  I added another Tablespoon or so of Oil here.  Continue cooking and stirring, adding Yakisoba Sauce a Tablespoon at a time until the Noodles take on a darker color.  Taste one every once in a while.  I made enough for 4 servings and only used a little over half of the Yakisoba Sauce recipe below.  Too much Yakisoba Sauce and you’ll have a very salty noodle.  They will soak up the Sauce as they go. It’s up to you how long to cook the Noodles.  They can remain soft or a little on the crispy side.  Your choice.  Garnish with Sesame Seeds if you’d like.

 

YAKISOBA SAUCE    

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.  By Tika for Chew Wanna Eat? 4/21/18

Yakisoba Sauce

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By Tika for CHEW WANNA EAT? © 2018

Yakisoba - Copy

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Yakisoba and Grilled Teriyaki Shrimp20180421_161056

Yakisoba

 

 

Beefy Barley with Spring Vegetables

Beefy Barley with Spring Vegetables

     I love Barley and I’m always figuring out new ways to cook it.  This is an excellent side dish chock full of protein and vitamins.  Low in fat and high on flavor.  Going to make this again soon!  I served it with Pan Roasted Teriyaki Swordfish, but it would go with just about anything.

 

INGREDIENTS:  Yields 4 servings

1 can Beef Broth

¼ cup Cabernet Sauvignon

½ cup Pearl Barley

2 cloves Garlic

¾ cup Asparagus Spears, cut into sections

½ cup Snow Peas, cut into sections

1 cup Mushrooms, sliced

 

PREPARATION:

In a large skillet, bring Broth and Wine to a simmer.  Add Barley, stir, and cover.  Reduce heat to low and simmer 40 minutes.

Add Mushrooms, Snow Peas, and Garlic.  Simmer for another few minutes until liquid has evaporated.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

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Beefy Barley with Spring Vegetables (2)

Beefy Barley with Spring Vegetables (3)Beefy Barley with Spring Vegetables

Pan Roasted Teriyaki Swordfish Steak

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

 

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in.  Mix well.  Place swordfish in the dish, then flip it over.  Spoon some of the Marinade on top of the fish.  Cover with plastic wrap and marinate for an hour or two.  Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper.  Cook for 3 minutes or until browned.  Flip over and baste with 2-3 TBSP of the leftover Marinade.  Place the pan in the preheated oven and roast for about ten minutes.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

Pan Roasted Teriyaki Swordfish (4)

Pan Roasted Teriyaki Swordfish (2)

Pan Roasted Teriyaki Swordfish (3)

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (2)

Pan Roasted Teriyaki Swordfish (5)

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

 

Banana Oatmeal Cookies with Blueberries

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    I had some overripe bananas and was bored with banana bread.  I wanted a cookie.  With oatmeal.  Something chewy and healthier.  I wanted less sugar, less fat, and whole wheat flour.  Oh, and I had blueberries.  And dates.  You’ll feel good about giving these to your kids.  I love it when a plan comes together.  Here’s what I came up with: 

INGREDIENTS:  YIELDS 35 Cookies

1 cup Bananas, mashed

4 TBSP Butter, salted

½ cup Canola oil

1 egg

1 tsp Vanilla Extract

½ tsp Salt

1 ½ tsp Cinnamon

½ cup Brown Sugar

1 tsp Baking Powder

½ tsp Baking Soda

2 TBSP Wheat Germ

2 TBSP Flax seed

Scant 3 cups Quick-Cooking Oatmeal

½ – ¾ cup Fresh Blueberries

½ cup Dates, chopped

 

PREPARATION:

In mixer bowl, beat Bananas and remove to a 1 cup measure.  In same bowl, beat Butter, Canola oil, egg, Vanilla, Salt, Cinnamon, Brown Sugar, Baking Powder, Baking Soda, Wheat Germ, and Flax Seed until well blended.  Return the bananas and mix in.

Add Oatmeal and mix until incorporated.  Fold in Blueberries and Dates.

I used my large cookie scoop and baked on a stoneware baking sheet at 350 ° F for 10-12 minutes.

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By Tika for CHEW WANNA EAT? © 2018

Banana Oatmeal Cookies with Blueberries

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